Kimchi Making Class

Learn Korean Through Cooking & Korean Dining Etiquette



2.5 hours Class size 1 to 6 guests    

  $89 - $120 ($89 for Weekdays; $120 for Weekends) (Afterpay & PayPal Pay in 4 available)

Learn Korean Through Food: Kimchi & Bossam
Discover Korean language and culture, one delicious bite at a time!
Have you ever wanted to learn Korean, explore Korean culture and cook authentic Korean food? Join our Korean Language & Culture Club for a fun and welcoming experience where language, food and culture come together.
In this hands-on class, you'll learn some basic Korean words and everyday expressions while discovering the traditions behind two much-loved Korean dishes: Kimchi and Bossam (Korean boiled pork with fresh accompaniments).
We'll start with a little Korean language, learning simple greetings, useful food-related words and expressions you can use in everyday life. Then, we'll roll up our sleeves and make kimchi together, explore the art of preparing tender Korean-style bossam, and discover how these dishes are traditionally enjoyed in Korea.
More than just a cooking class, this is an opportunity to experience Korean culture in a relaxed, friendly and interactive environment. You'll discover Korean food traditions, learn about the importance of sharing meals and connect with others who are curious about Korea.
No Korean language or cooking experience is needed. Whether you're a complete beginner, a K-culture enthusiast or simply someone who loves trying new things, everyone is welcome!
Come for the food, stay for the language, and leave with a little more Korean culture in your heart.
What you'll experience:
Learn basic Korean greetings and useful everyday expressions.
Discover Korean food vocabulary while cooking.
Make traditional Korean kimchi from scratch.
Learn how to prepare and enjoy Korean bossam.
Explore Korean dining customs and food culture.
Share a delicious Korean meal and connect with fellow Korean culture lovers.
Part 1. Let's Learn Korean (20–30 mins)
Learn basic Korean greetings such as Annyeonghaseyo (Hello) and Gamsahamnida (Thank you).
Discover simple Korean words related to food and cooking.
Practise useful Korean expressions you can use while cooking.
Part 2. Let's Make Kimchi (60 mins)
Discover the history of kimchi and its importance in Korean food culture.
Make traditional Korean kimchi using napa cabbage and authentic Korean seasoning.
Learn useful Korean words and expressions as you prepare your kimchi.
Part 3. Let's Make Bossam (40–50 mins)
Discover the origins of bossam and its place in Korean food culture.
Learn how to prepare tender, traditional Korean boiled pork.
Explore how to enjoy bossam with kimchi and traditional Korean side dishes.
Part 4. Let's Eat & Connect (30 mins)
Enjoy the delicious dishes you've prepared together.
Practise useful Korean expressions used during mealtimes.
Discover Korean dining etiquette, table manners and the culture of sharing food.
What you'll get
  • Take-home kimchi
  • Traditional Korean meal for the day
  • Makgeolli ; rice wine tasting included
  • Great photos and friendly vibes
Knowledge required
Beginner-friendly but encourage to use knives
What to bring
You’ll be tasting spicy flavours and others like them, so it’s important that you’re comfortable with those tastes.
Suitable for

This class is great for individuals and couples as well as for a date idea, team building activity, Christmas party, birthday or hens party.

Suitable for adults, and kids (minimum 10 years old).

An adult must accompany any attending kids (the adult may observe for free).

This experience would also be a unique gift for her, gift for mum, Xmas gift or gift for couples.

Location

Toorak, VIC

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Kimchi Making Class location
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Your teacher

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5.0 (1)
female Women-owned

United States Court of Master Sommelier
Introductory Sommelier Course
The Culinary Institute of America; Perfect Attendance Park, NY
Associate of Occupational Studies: Culinary Art
After graduating from college in the U.S. and gaining extensive culinary experience, I transitioned to running a catering service and cooking school in Melbourne following the COVID-19 pandemic.

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