Kimchi class with Chef Hakyung near Gyeongbokgung place

Making kimchi from scratch is the heart of this small Seoul class, and Chef Hakyung brings serious kitchen experience to the table. She has worked at a one-star Michelin Guide restaurant and as a chef for the Korean consulate in the United States, yet the lesson stays friendly and practical. The class is limited to four people, so you get real help instead of watching from the back of a crowded room.

I like the warm welcome, with tea or soda and a small meal prepared by the chef, and I like the setting near Gyeongbokgung Palace and a traditional market. You also learn why kimchi is made in different styles, not just how to stir ingredients together. The main drawback is the price, $80 per person for about two hours, which makes this a better fit for people who want personal instruction than for anyone seeking a cheap cooking demonstration.

• Small private class: Your group has the studio to itself, with no more than four people.
• Chef Hakyung’s background: Her experience includes a Michelin Guide one-star restaurant and the Korean consulate in the USA.
• Kimchi from scratch: You watch a demonstration, then make your own kimchi with Korean ingredients.
• Food beyond kimchi: The chef prepares a small meal, with past classes including royal tteokbokki and breakfast dishes.
• Convenient Jongno setting: The studio is at 66-1 Jahamun-ro, close to Gyeongbokgung Palace and public transportation.
• Flexible finish: Eat your food in the studio or take it with you.

Why this kimchi class feels personal

Many Korean cooking classes teach several dishes to a larger group. This one takes a narrower path: kimchi is the main lesson, with a little prepared food on the side. That focus matters because kimchi looks simple until you consider salting, seasoning, texture, fermentation, and regional style.

Chef Hakyung starts with a demonstration. You see the process before handling the ingredients yourself, which gives the lesson a clear rhythm. Then you make your own kimchi while she answers questions and offers guidance. The class is private, with a maximum of four people, so the format suits anyone who wants to ask basic questions without feeling rushed.

I also like that the chef explains the background of kimchi and the different ways it can be made. You are not simply following a recipe with measurements. You get some sense of why Korean households and regions use different ingredients and methods.

The class lasts about two hours. That is enough time for a focused lesson and a meal, but not enough for a full tour of Korean cooking. If you want to learn kimchi well and leave with something you made yourself, the timing is sensible. If you want to prepare a long menu of Korean dishes, choose a broader cooking class.

Chef Hakyung’s professional kitchen experience

Chef Hakyung’s background gives the class a useful edge. She has worked in a one-star Michelin Guide restaurant and served as a chef for the Korean consulate in the United States. Those details do not mean you should expect a formal restaurant-style production. The appeal is simpler: you can ask an experienced chef how Korean food works in an actual professional kitchen.

Her teaching style, based on the class description and detailed feedback, is friendly and explanatory. She is described as professional, welcoming, and easy to understand. Several class experiences included extra food and drinks, such as a ginger drink, tea, breakfast, or royal tteokbokki.

The tteokbokki detail is especially useful if you worry about spice. One class included a non-spicy version of royal tteokbokki, so the meal is not limited to fiery flavors. Still, the exact side dish can vary. The experience promises a small meal prepared by the chef, not a fixed restaurant menu.

You may also hear stories from Hakyung’s time at the Michelin-starred restaurant and the Korean consulate in Texas. That personal background adds context to the cooking, especially if you are curious about how Korean food is presented outside Korea.

From demonstration to your own kimchi

The strongest part of the experience is the change from watching to doing. First, Chef Hakyung demonstrates kimchi making. She explains ingredients and methods, then gives you the chance to work with the same kind of authentic Korean ingredients.

That hands-on step is important. Kimchi is not just a dish you eat at a restaurant. It is a Korean staple with many forms, and learning the basic process helps you understand what is on the table during the rest of your trip.

The ingredients come from multiple Korean farms, according to the class description. That emphasis on quality is meaningful, though you should not expect a farm visit or a market shopping session. The class brings the ingredients to the studio and focuses your time on preparation.

You make your own kimchi rather than only tasting a batch prepared in advance. Chef Hakyung explains the steps and helps you understand the ingredients. The finished food can be eaten in the studio or taken away, which is handy if you have a full day of sightseeing ahead.

Do not expect to take home a large supply. The exact quantity is not stated, so think of it as a personal batch from a class, not a week’s worth for a family. If you plan to carry it around Seoul afterward, keep that in mind.

Tea, soda, and a small Korean meal

The class includes more than the kimchi lesson. During the demonstration, Chef Hakyung serves tea or soda, and she prepares a small meal while you work. This gives the two-hour session a relaxed pace rather than making it feel like a quick technical workshop.

Past class meals have included royal tteokbokki, breakfast, and other freshly cooked Korean food. A ginger drink and homemade honey have also appeared in the welcome. These extras help you taste Korean food in a wider context, but the exact menu is not fixed in the information provided.

I would treat the meal as a bonus, not the main reason to book. The experience is built around kimchi. If you need a substantial lunch, check the timing of your class and plan another meal nearby.

The food also makes this class a better choice for someone who wants conversation and hospitality along with instruction. You can eat what the chef prepares, taste your own work, and ask questions in a calm studio setting.

The studio near Gyeongbokgung Palace

The meeting point is 66-1 Jahamun-ro in Jongno District. The studio is close to Gyeongbokgung Palace and a traditional market, and it is near public transportation. That puts the class in a useful part of Seoul for a sightseeing day.

The space is described as suitable for photographs during and after the class. If you enjoy documenting food, the studio gives you a more attractive setting than a standard classroom. Bring your phone, but keep it out of the way during food preparation.

The narrow local setting is part of the appeal. One detailed account clarified that the class takes place in the chef’s small studio in an alley near the palace, not inside the palace grounds. That distinction matters. You are booking a cooking experience in the neighborhood, not a palace tour with a cooking stop.

The location works well before or after a visit to Gyeongbokgung Palace. You can also pair it with the nearby traditional market. Allow extra time to find the exact studio entrance, since an address on a main road can still lead to a smaller side street or alley.

What the listed Seoul stops mean

Gyeongbokgung Palace is the clearest landmark connected with the class. It is one of Seoul’s major royal sights and gives you an easy point of reference for the studio. The class itself does not promise palace admission or a guided palace visit, so purchase a palace ticket separately if you want to tour the grounds.

Cheongwadae Sarangchae is also listed as a stop. It is associated with the area around Cheong Wa Dae, the Blue House, and can help you plan nearby sightseeing. The information does not specify a guided visit, entry ticket, or presentation at this location.

The Blue House is listed separately as well. These place names appear to describe the surrounding sightseeing area rather than a sequence of long guided visits during the two-hour cooking lesson. I would not book this experience expecting a walking tour of all three sites.

Instead, use the class as an anchor for a Jongno day. Visit the palace or nearby sights on your own, then go to the studio for the cooking lesson. This keeps expectations clear and makes the location a practical advantage rather than a source of confusion.

Is $80 a fair price?

At $80 per person, this is not Seoul’s budget cooking option. The price makes more sense when you consider what is included: a private class, a maximum of four people, direct time with a professional chef, ingredients, drinks, a prepared meal, and your own kimchi.

For a solo visitor, the cost buys a rare one-to-one format if no one else books into the group. One class experience was described as one-to-one, with the chef offering extra help and even showing the participant an exhibition afterward. That extra attention will not be guaranteed, but the small maximum allows for it.

For a couple or small family, the value is easier to see. You are paying for privacy and access to the chef rather than a seat in a large class. The cost is harder to justify if you mainly want to taste kimchi or see a short demonstration. Seoul has plenty of cheaper ways to eat Korean food.

I would compare it with the price of a good meal plus a standard group activity. Here, the meal is modest, but you gain a skill and a personal connection with the chef. If you plan to make kimchi at home, the lesson has lasting value. If you will not cook again, the value depends more on the private setting and the quality of the interaction.

Who will enjoy this most

This class suits couples, solo visitors, and small groups who want a quiet food experience. It is also a good choice for anyone who has eaten kimchi for years but never understood how it is made.

Beginners should feel comfortable. The process is demonstrated first, and the chef explains the method before you take over. You do not need professional cooking experience.

It also works well for people with limited time in Seoul. Two hours is manageable between palace sightseeing, market visits, and other Jongno plans. The central location saves you from crossing the city for a single activity.

Families may enjoy the hands-on format, though the information does not specify a minimum age or child policy. Ask the provider before booking if young children will attend.

This is less suitable if you want a large group with lots of social energy, a full Korean menu, or a palace tour. It is a focused class, not an all-day food excursion.

Practical details before you book

Your confirmation arrives at booking, and the experience uses a mobile ticket. The activity begins and ends at the meeting point, so plan your onward route from the studio rather than expecting hotel pickup.

The class is a private activity for your group only, with no more than four people. That makes it important to book the correct number of participants together if you want to stay private with friends or family.

The experience is near public transportation, but the exact transit route is not provided. Use the full address, 66-1 Jahamun-ro, Jongno District, Seoul, and allow a little time to identify the studio entrance.

Free cancellation is available until 24 hours before the start time for a full refund. Changes or cancellations made inside that 24-hour window are not accepted for a refund, and the cut-off follows Seoul local time.

Should you book Chef Hakyung’s kimchi class?

I would book this if you want a personal Korean food experience near Gyeongbokgung Palace, especially as a couple or group of four or fewer. The combination of hands-on kimchi making, a prepared meal, and Chef Hakyung’s professional background gives the class more substance than a quick photo stop.

The decision is less clear if $80 feels high for a two-hour activity or if you want to cook several Korean dishes. In that case, look for a longer menu-based class.

Book with realistic expectations: this is a private kimchi lesson in a small studio near the palace, not a palace tour. For the right visitor, that focus is the point. You leave with a better understanding of one of Korea’s most important foods and a batch you made yourself.

FAQ

Where does the kimchi class take place?

The meeting point is 66-1 Jahamun-ro, Jongno District, Seoul, South Korea, in a studio near Gyeongbokgung Palace.

How long is the experience?

The class lasts approximately two hours.

How much does the class cost?

The listed price is $80 per person.

How many people can join?

It is a private activity for your group, with a maximum of four people.

Is the class held inside Gyeongbokgung Palace?

No. The class takes place in Chef Hakyung’s studio near the palace, not inside the palace grounds.

What happens during the class?

Chef Hakyung gives a kimchi-making demonstration, explains the process and different styles, and then guides you as you make your own kimchi.

Is food included besides kimchi?

Yes. The chef prepares a small meal during the class, and tea or soda is provided during the demonstration.

Can I take my kimchi with me?

Yes. You can eat your food in the studio or take it to go.

Who teaches the class?

Chef Hakyung teaches the class. Her experience includes work at a Korean restaurant with one Michelin Guide star and as a chef for the Korean consulate in the United States.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the start time for a full refund. Cancellations and changes made less than 24 hours before the start time are not accepted for a refund.