Kimchi Cooking Class with Wine Pairing led by a Sommelier in Seoul

Kimchi is more than a side dish here. In this two-hour Seoul class, you taste four kinds, make a kimchi dish, and learn how a sommelier pairs wine with Korea’s best-known fermented food. It’s a hands-on way to connect what’s on the table with the food culture behind it.

I like two things in particular: you compare four distinct kimchi styles, from napa cabbage to white kimchi, and the wine pairing gives the tasting a second point of view. I also like that the meal is shared with the group, so this is more than a quick demonstration followed by a photo.

The main consideration is the short format. Two hours leaves room for tasting and making a dish, but not a full cooking course or a broad tour of Korean cuisine. The class is also for adults aged 18 and over, and Korean passport holders are not eligible.

What Makes This Kimchi Class Different

1 / 6

• Four kimchi styles in one sitting: Taste napa cabbage kimchi, baek kimchi, radish kimchi, and ripened kimchi.
• Wine is part of the lesson: A sommelier guides the pairing, linking the food tasting with the wines served.
• You make a kimchi dish: The class includes hands-on dish making, not just tasting.
• The location is practical: The studio is on the third floor at 36 Jahamun-ro 7-gil, a short walk from Gyeongbokgung Station.
• Suyeon is named as an instructor: She is described as friendly, fluent in English, and able to connect food and drink with Korean society.
• Check the price and time when booking: The supplied prices differ, and available class times may depend on the date you choose.

👉 See our pick of the 25 Best Guided Tours In Seoul

Four Kinds of Kimchi, Not Just One

The most useful part of the class is the comparison. Many people know napa cabbage kimchi, the familiar red, fermented variety, but the tasting also includes baek kimchi, or white kimchi; radish kimchi; and ripened kimchi. That range gives you a better sense of how broad the category is than a single serving alongside a meal.

Each style offers a different way to think about kimchi. Baek kimchi is a useful counterpoint to the more familiar cabbage version, while radish kimchi changes the vegetable at the center of the tasting. The ripened variety adds another point of comparison. The class does not promise a detailed fermentation workshop, so come expecting guided tasting and learning rather than a technical lesson on every stage of the process.

I like that this lineup gives beginners a simple framework: compare ingredients, style, and maturity, then notice how those differences work with wine. You do not need prior cooking experience or a deep interest in fermentation to get something from it. Curiosity and an appetite are enough.

Making a Kimchi Dish With the Group

The class includes kimchi dish making, followed by food and wine tasting. That hands-on step matters: you get to work with kimchi as an ingredient, rather than treating it only as a finished side dish. The supplied details do not name the dish or spell out each cooking step, so it is best not to arrive expecting a particular recipe.

The class ends by sharing the food you have made with the group. That meal gives the activity a natural finish and lets you taste the results alongside the wines. It is a social format, but the group size is not specified, so I would not assume an intimate private lesson or a large class.

The experience is led by a sommelier, making the pairing a core part of the session rather than an optional extra. Suyeon is described as friendly, fluent in English, and able to discuss food, drink, and Korean society. If she is leading your class, that wider conversation may add context beyond the recipes themselves. Instructor assignments can vary, so you should not assume she will be present on every date.

How the Wine Pairing Adds Value

Wine and kimchi may not be the first pairing that comes to mind. That is exactly why the sommelier’s role is useful: the class asks you to consider what works with a staple of Korean food, rather than simply serving wine beside a meal without explanation.

The provided details do not name the wines or describe specific pairing rules. I would treat the session as an introduction to tasting and pairing, not as a promise of a particular bottle or a formal wine course. If you enjoy food experiences that explain why flavors work together, this part should make the class more rewarding than a standard cooking lesson.

The pairing also makes the session a good choice if your Seoul itinerary already includes plenty of sightseeing and you want an activity built around conversation and eating. It is a focused experience, not a city tour. You spend the time in one studio, with the food and instructor providing the subject.

Finding the Studio Near Gyeongbokgung Station

The class takes place at 36 Jahamun-ro 7-gil, Jongno-gu, on the third floor of the building. From Gyeongbokgung Station Exit 2, go straight for about 200 meters until you see Woori Bank, then turn left. Pass the bar Cham and the restaurant Cuisine La Cle, which is on the first floor, and go upstairs to the third floor.

That route is worth saving before you set off. The address is specific, but the final turn and the third-floor location are the details most likely to matter when you arrive. Plan to be there ten minutes early; the meeting instructions stress punctuality, and late arrivals or no-shows are not refundable.

The class returns to the same address, so there is no separate transport leg to plan. Its two-hour duration makes it relatively easy to fit into a day in Jongno, though you should leave extra time around the session if you have a timed attraction or meal afterward.

Timing, Price, and Who Should Book

The stated operating times are 11:00 and 17:00 Monday through Friday, and 11:00 on Saturday and Sunday. The booking information also emphasizes the 11:00 departure and lists a 13:00 return, so check the times offered for your chosen date before paying. The activity lasts two hours.

There are two different starting prices in the supplied information: US$59.65 for the package and US$65.60 in the summary. Since those figures do not match, confirm the current price on the booking page. To judge the value, consider what is included: a tasting of four kimchi types, kimchi dish making, and wine and food tasting with sommelier guidance. It is more appealing if you want the pairing and tasting lesson, not simply a recipe to take home.

This class suits adults interested in Korean food, fermentation, or wine, especially if you like learning through tasting. It can also work well for a pair or small group who would enjoy sharing a meal after cooking. It is less suitable if you want a long, technique-heavy class, need a child-friendly activity, or are looking for a general Korean cooking course with several dishes.

Tell the provider about food allergies or dietary needs, including vegan requirements, when you make your reservation. The information does not promise that every request can be accommodated, so disclose it early and ask for confirmation if it is essential. Participation is limited to adults aged 18 and over, and the offer is not available to Korean passport holders.

Should You Book This Seoul Class?

I would book this if you want a compact, guided introduction to kimchi that adds wine and conversation to the cooking. The four-style tasting gives the class a clear focus, and making a dish helps connect the tasting to the meal you share afterward. The instructor’s reported English fluency is a practical plus if you want to ask questions and follow the explanations.

I would look elsewhere if your priority is a full Korean menu, an extended cooking workshop, or a class open to children. Before booking, confirm the price and the departure time shown for your date, and share any dietary needs in advance. If those details fit, this is a neat way to spend two hours with a defining part of Korean food culture.

FAQ

How long is the kimchi cooking class?

The activity lasts two hours.

Where does the class meet?

It meets at 36 Jahamun-ro 7-gil, Jongno-gu, Seoul, on the third floor of the building.

How do I get to the studio from Gyeongbokgung Station?

Use Exit 2 and walk straight for about 200 meters until you see Woori Bank. Turn left, pass Cham and Cuisine La Cle, then go up to the third floor.

What kinds of kimchi are included in the tasting?

The tasting includes napa cabbage kimchi, baek kimchi (white kimchi), radish kimchi, and ripened kimchi.

Is wine included?

Yes. Wine and food tasting are included, with wine pairing led by a sommelier.

What times are available?

The stated schedule is 11:00 and 17:00 Monday through Friday, and 11:00 on Saturday and Sunday. Check the options for your selected date, as available times may vary.

Who can take part?

Participants must be at least 18 years old. The offer is not available to Korean passport holders.

Should I tell the provider about allergies or dietary needs?

Yes. Share food allergies or specific dietary needs, including vegan requirements, when you make your reservation.

What is the cancellation policy?

A full refund is available if you cancel at least 24 hours before the activity date, using the destination’s local time.