Kimchi class with Chef Hakyung near Gyeongbokgung place

Kimchi is easier than it looks. This two-hour private class with Chef Hakyung gives you a practical way to learn one of Korea’s most famous foods, close to Gyeongbokgung Palace and Seoul’s traditional market district. You watch a demonstration, prepare your own kimchi, and eat a small meal made by a chef with Michelin restaurant and Korean consulate experience.

I especially like the four-person maximum, which gives Chef Hakyung time to answer questions and help with each step. I also like the welcoming food and drinks, including tea, soda, ginger drinks, homemade honey, and dishes such as royal tteokbokki. The main point to consider is that the class takes place in Chef Hakyung’s small studio, not inside the palace grounds, despite the nearby sightseeing stops.

• Chef Hakyung’s professional background: She has seven years of experience in Korean cuisine, including work at a one-star Michelin Guide restaurant and as a chef for the Korean consulate in the United States.
• A genuinely small class: The private format is limited to four people, so you receive personal instruction rather than standing at the back of a large group.
• Kimchi from scratch: You see the full process first, then season and prepare your own kimchi using Korean ingredients.
• A meal is part of the welcome: Chef Hakyung prepares food while you work, with past class menus including royal tteokbokki and breakfast-style dishes.
• Useful Seoul location: The studio at 66-1 Jahamun-ro is near Gyeongbokgung Palace, Cheongwadae Sarangchae, the Blue House, public transportation, and a traditional market.
• A take-home result: You can eat your food at the studio or take it with you.

A Small Studio Near Gyeongbokgung

The meeting point is 66-1 Jahamun-ro in Jongno District, a convenient part of Seoul for combining food and sightseeing. Gyeongbokgung Palace is nearby, as are Cheongwadae Sarangchae and the Blue House area.

The studio itself is not inside the palace. It is in a small alley location close to the main sights, so allow a little time to find the exact entrance. Once inside, the setting is designed for cooking, eating, and photos. That makes it a pleasant change from a quick restaurant meal, especially if you want a quieter activity in the middle of a busy day in central Seoul.

The studio is also the end point. You do not need to arrange a second meeting place after the class, since the activity finishes where it begins. Public transportation is nearby, which helps if you are fitting the class between palace visits and other Jongno stops.

Meeting Chef Hakyung Over Tea and Snacks

Chef Hakyung begins by welcoming you with a drink and food. Depending on the class, that may include tea, soda, a ginger drink, homemade honey, or a small breakfast. The chef selects high-quality ingredients from several Korean farms, so even the opening refreshments are part of the food lesson.

This opening matters because it sets the tone for a private class. You are not rushed straight to a workbench, and you have time to settle in and ask questions. Past menus have included royal tteokbokki, with one version described as flavorful but not overly spicy. That is useful if you enjoy Korean food but worry that every dish will bring intense heat.

The meal is prepared by Chef Hakyung while you take part in the kimchi lesson. It is not simply a demonstration followed by a recipe sheet. You get to eat food prepared by a chef who has worked in both fine dining and an official Korean diplomatic setting.

Watching the Kimchi Demonstration

The class begins with Chef Hakyung showing how kimchi is made. She explains the ingredients, the order of the work, and the different styles and methods used across Korean cooking.

Kimchi is often treated as one single dish, but the class presents it as a broad Korean food tradition with many variations. That context gives you more than a basic recipe. You begin to understand why flavor can change with the ingredients, seasoning, and preparation method.

This part is particularly useful for first-time cooks. Several people arrive thinking kimchi will be difficult, and Chef Hakyung breaks the process into clear steps. You can ask about ingredients and technique before handling the food yourself, which makes the practical portion less intimidating.

The demonstration also helps you watch the chef’s working habits. Her professional background gives the lesson a strong technical base, but the tone remains friendly and informal. The class is designed for conversation, not for silently copying movements in a large room.

Making Your Own Kimchi From Scratch

After watching the demonstration, you prepare your own kimchi with the provided ingredients. This is the heart of the class, and the small group size makes a real difference.

With no more than four people, Chef Hakyung can correct a technique, explain a seasoning choice, or answer a question without leaving you waiting. A private class also works well for couples, families, or friends who want to learn together rather than share a crowded table with strangers.

You should expect to handle the ingredients and follow the chef’s guidance step by step. The goal is not just to watch a Korean cook make kimchi, but to leave with a better sense of how the process works and the confidence to try it at home.

The class does not appear to be a broad Korean cooking course covering many dishes. Its focus is kimchi, supported by the food Chef Hakyung prepares for you. That focused approach is a strength if kimchi is your main interest, but you may want a different class if your priority is learning several complete Korean recipes.

Eating a Chef-Prepared Korean Meal

While you make kimchi, Chef Hakyung prepares a small meal. This adds value to the $80 price because the class becomes both a lesson and a meal with a chef, rather than a short hands-on activity followed by a quick exit.

Past food highlights include royal tteokbokki, breakfast dishes, tea, ginger drinks, and homemade honey. The tteokbokki has been adapted in at least one class to be mild rather than fiery, which shows some flexibility for different palates. Still, the exact meal may vary, so you should not book expecting one fixed menu.

You can eat your food in the studio or take it to go. That choice is handy if your schedule is tight, or if you would rather continue sightseeing and save the kimchi for later. The class also provides a natural chance to ask about Korean food beyond the recipe itself, including how different styles of kimchi are made.

Why the Four-Person Limit Matters

The strongest part of this activity is its personal scale. A maximum of four participants means Chef Hakyung can give direct attention to everyone. One-to-one bookings are possible, making this a good option if you want a quiet lesson with plenty of time for questions.

The small setting also suits people who like to take photos. The studio is arranged with photography in mind, and you can take pictures during and after the class. That is a nice bonus for anyone who wants more than a cooking memory stored in a phone note.

There is a trade-off. A boutique studio will not offer the space or production feel of a large cooking school. If you prefer a lively group, several instructors, or a long menu of dishes, this may feel too narrow. For personal teaching and a relaxed pace, however, the compact format is exactly the point.

Pairing the Class With Palace Sightseeing

The listed sightseeing points are Gyeongbokgung Palace, Cheongwadae Sarangchae, and the Blue House. They provide useful context for planning your day, but the kimchi class itself takes place at the studio near these sites.

Gyeongbokgung Palace is the obvious pairing. You can visit the royal complex before or after cooking, then walk through the surrounding Jongno area. The location also puts you near traditional shopping and food streets, so the class can fit into a larger day of Korean culture.

Cheongwadae Sarangchae and the Blue House are also nearby points of interest. The class does not present these as a guided palace tour, so you should plan those visits separately. Think of the activity as a food stop in a historic sightseeing district, not as a walking tour with palace admission included.

One particularly nice touch is that Chef Hakyung has sometimes helped participants continue their local discovery after class, including walking someone to an exhibition and showing another person a shop selling Korean brass cutlery. These extras are not guaranteed parts of the schedule, but they reflect the personal nature of the class.

Is $80 a Fair Price?

At $80 per person, this is not Seoul’s cheapest food activity. You are paying for a private class, a chef-led demonstration, hands-on preparation, drinks, and a meal in a small studio. The fee makes more sense for couples and small groups who value direct instruction.

The chef’s background also affects the value. Chef Hakyung has worked at a one-star Michelin Guide restaurant and served as a chef for the Korean consulate in the United States. That does not mean you are signing up for a formal fine-dining lesson, but it does give the class a level of professional experience that a casual kitchen demonstration may not provide.

The strongest value comes when you want three things at once: a Korean food lesson, a prepared meal, and a personal exchange with a chef. If you only want to taste kimchi, you can do that far more cheaply in Seoul. If you want to understand how it is made and prepare your own batch, the price is easier to justify.

Who Will Enjoy This Kimchi Class?

I would recommend this class to first-time kimchi makers, food-focused visitors, couples, and small groups. It is also a good fit if you want a calm indoor activity near Gyeongbokgung Palace and prefer a personal lesson to a large group demonstration.

It suits curious cooks who want to ask practical questions. Chef Hakyung explains the background of kimchi, the range of styles, and the steps involved, so you get useful knowledge rather than only a finished product.

Families and groups with different spice preferences may also appreciate the flexibility shown by the mild tteokbokki served in one class. Still, the available information does not specify age limits, dietary accommodations, or accessibility details, so ask the provider before booking if those points matter to you.

You may want to skip it if you dislike hands-on food preparation, want a full Korean menu, or have only a few minutes between palace visits. Two hours is a reasonable length, but the class needs to be treated as a planned activity, not a quick snack stop.

Practical Details Before You Book

The activity lasts about two hours and uses a mobile ticket. Confirmation is provided when you book, and the class is private for your group, with no more than four participants.

The exact studio location is 66-1 Jahamun-ro, Jongno District, Seoul. Since it is in a small studio in an alley near the palace rather than at the palace itself, check the address carefully and allow time to arrive.

Free cancellation is available if you cancel at least 24 hours before the scheduled start time. Cancellations or changes made inside that 24-hour window are not refunded or accepted, based on local time.

The activity has a 4.9 rating from 20 ratings and a 100 percent recommendation record. Those figures point to a consistently well-liked class, with the personal teaching, welcoming food, and chef’s friendly manner receiving the most praise.

Should You Book Chef Hakyung’s Class?

Book it if you want to learn kimchi in a quiet, personal setting and enjoy meeting a chef who can explain both technique and Korean food culture. The small group limit, prepared meal, and location near Gyeongbokgung make it especially useful for a food-centered Seoul day.

I would not choose it for a large social cooking party or a full survey of Korean dishes. For everyone else, $80 buys a focused lesson, a meal, take-home kimchi, and a friendly connection to Seoul’s food traditions. Schedule it before or after Gyeongbokgung Palace, and you will get the most from the location.

FAQ

Where does the kimchi class meet?

The class meets at 66-1 Jahamun-ro, Jongno District, Seoul, South Korea.

Is the class held inside Gyeongbokgung Palace?

No. The class takes place in Chef Hakyung’s studio in an alley near Gyeongbokgung Palace.

How long does the class last?

The activity lasts approximately two hours.

How many people can join?

This is a private activity for a maximum of four people.

What happens during the class?

You watch Chef Hakyung demonstrate kimchi making, then prepare your own kimchi during the hands-on portion. She also prepares a small meal while you work.

Is food or a drink included?

Yes. Chef Hakyung provides drinks such as tea or soda and prepares a small meal. Past food mentioned includes royal tteokbokki, breakfast dishes, ginger drinks, and homemade honey.

Can I take my kimchi with me?

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

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours before the start are not refunded or accepted.