Kimchi Making Class with Chef Hakyung at Gyeongbokgung Palace

Kimchi is more than a side dish here. At Studio Hakyung, chef Hakyung shows you how to prepare it, explains the choices behind the recipe, and lets you make a batch of your own in a small hanok studio near Gyeongbokgung Palace. You leave with something you made, not just a recipe card.

I like two things in particular: Hakyung’s clear, hands-on teaching, which helps you understand the steps well enough to repeat them at home, and the warm hospitality, with a homemade drink and Korean food such as royal tteok-bokki or jeon. The menu can vary, so treat those dishes as welcome possibilities, not a fixed promise.

The main consideration is price. The listed starting prices differ, with one showing US$88 and the package price showing US$80. Check the total before booking, and think about whether you can keep your kimchi after the class: international customs rules may prevent you from taking it home.

What makes this class worth considering

• You make your own kimchi: Hakyung demonstrates the method, then guides you through preparing a batch to take away.
• The setting is a small hanok studio: Traditional architecture and contemporary touches give the class a more personal feel than a large cooking school.
• Korean food is part of the welcome: Expect a drink and a snack or meal. Tteok-bokki and pancakes appear among the dishes Hakyung has served.
• You can ask about the details: The class covers ingredients, technique, and ways to adjust the recipe, making it useful even if you have cooked Korean food before.
• The location fits a palace-area day: The studio is on Jahamun-ro, close to Gyeongbokgung Palace and the Blue House area.
• The group may be very small: The class has gone ahead with a single participant, and some sessions have been intimate enough for a couple or a small group.

Kimchi-making in a hanok near Gyeongbokgung

This is a cooking class with a distinctly local focus, not a general Korean-food survey. Kimchi is the main event, and the lesson gives you a closer look at how ingredients and preparation shape the finished taste. That makes the class a good choice if you want to understand a familiar food beyond what you can learn from ordering it at a restaurant.

The studio is at 66-1 Jahamun-ro in Jongno District, in the Gyeongbokgung area. The setting is a traditional hanok with a blend of older architecture and modern design. It is described as a cozy, compact space, so expect a more intimate kitchen atmosphere than a roomy demonstration venue.

That small scale is part of the appeal. You can follow the chef closely, ask questions as you work, and get direct help at your own station. It also means the room may feel snug if you prefer a lot of space or are expecting a large, lively group.

A demonstration before you pick up the ingredients

The session begins with Hakyung introducing the process and showing how to make kimchi. Her background is in Korean cuisine, and she has seven years of industry experience. Participants have also valued her explanations of the ingredients and the small decisions that affect the final result.

The demonstration matters because kimchi-making has more to it than mixing vegetables with seasoning. Hakyung explains the process step by step, helping you see what each part contributes. For a first-timer, that structure can make the task feel manageable. If you already make kimchi at home, you can use the time to compare methods and ask about substitutions or ways to adapt the recipe.

The class is hands-on rather than a demonstration you simply watch. After the introduction, you prepare your own batch with Hakyung guiding you. You can expect to handle the ingredients and follow the steps yourself, with help available when you need it. That practical element is what makes the lesson useful after you leave Seoul: you are learning a process, not just collecting facts.

Hakyung’s teaching style is often described as patient and easy to follow. That is valuable for beginners, but it also suits curious cooks who want to ask plenty of questions without feeling they are holding up a class. The setting is personal, so the lesson can feel more like cooking alongside a host than attending a formal lecture.

A welcome drink and Korean food along the way

A drink and food are included, and they add a generous touch to the cooking lesson. The welcome drink may be homemade lemonade, honey-lemon tea, ginger tea, juice, or another drink. There are also mentions of a Korean nut latte, a house specialty worth asking about if it is available that day.

The food is not always the same. The class description highlights Korean royal tteok-bokki, while Hakyung has also served pajeon or other jeon, bossam, and dishes suited to the season or occasion. One class during Chuseok included songpyeon, a festive rice cake. Think of the meal as a welcome part of the visit, but don’t book expecting a particular dish unless you confirm it with the provider.

That variation is a plus if you enjoy learning about Korean food beyond the main recipe. The extra dish gives you something to taste and talk about while the kimchi lesson unfolds. Some participants have found the food a highlight in its own right, and the homemade drinks add a personal note.

If you have dietary needs, contact Studio Hakyung before booking. The supplied details don’t specify allergy accommodations or a set menu, so it is better to ask than to assume a particular ingredient can be omitted.

A useful lesson, even for confident home cooks

The class is pitched to food enthusiasts and people curious about Korean culture, but you don’t need to arrive with cooking experience. Hakyung explains the steps clearly, and the preparation is organized so that beginners can follow along. You can also ask how to change the recipe to suit your taste or what makes different batches of kimchi distinct.

If you already make kimchi, the class can still be worthwhile if you want a Korean chef’s perspective on technique and ingredients. It may be less compelling if you are an experienced kimchi maker who wants an advanced fermentation course: the emphasis is on an accessible, guided introduction, and no specialist course level is specified.

There is cultural context, too. Hakyung shares information about Korean cuisine and food traditions, and the setting places the lesson in an old-style house near major historic sights. The combination gives you a more personal encounter with food culture than a tasting alone, while keeping the focus on something you can try again at home.

Taking your kimchi home, and planning around it

You finish by packing the kimchi you made. That is a satisfying souvenir, but it takes a little planning. One practical tip is to book the class earlier in your Seoul stay, so you have a chance to enjoy your batch before heading home.

Don’t count on bringing it through customs. Rules vary by destination, and one participant from Australia could not take homemade kimchi home because of customs restrictions and concerns about pressure during the flight. Check your own country’s rules before you go. If you cannot transport it, you might ask your hotel whether it can be stored or shared locally, but don’t assume the hotel can do so.

The class is a better fit early in your trip for another reason: you can put what you learn to use while exploring Seoul’s food shops and markets. Some sessions have included a visit to a nearby market, but that is not clearly guaranteed as part of every class. Ask ahead if that detail matters to you.

Finding the studio and fitting it into your day

The meeting address is 66-1 Jahamun-ro, Jongno District, Seoul. The class is conveniently placed near Gyeongbokgung Palace and the Blue House area, so you can pair it with time in this part of the city. Some visitors have found that a map pin points to a building complex rather than the studio entrance. Look for the short alley beside 66-1; the studio is described as a glass-fronted space across from a hanok house.

Arrive 10 minutes before the scheduled start. The voucher is mobile, and late arrivals or no-shows are not refundable. Confirmation is expected within 24 hours of booking; if it does not arrive, contact customer support.

No age limit is listed, but infants and children must be included in the passenger headcount. Accessibility details are not provided, so contact the provider directly if you need specific access information.

Is the price good value?

The price information is inconsistent: the experience summary says from US$88, while the package details say from US$80. Check the booking page for the current amount and the final price before you pay.

Value depends on what you want from the class. You are paying for the kimchi instruction, the ingredients and hands-on preparation, refreshments, and food, as well as time with a chef in a small setting. If you are keen to learn a Korean cooking technique and appreciate an intimate class, that package can feel worthwhile. If you only want a quick demonstration or a low-cost meal, the price may seem high.

I would also count the take-home batch as part of the value only if you can use it. For many people, the most lasting benefit is the method and confidence to try making kimchi again, rather than the jar itself. That makes the class a stronger purchase for curious cooks than for anyone looking only for a souvenir.

Who should book this class?

I’d put this class on the list for food lovers, curious beginners, and home cooks who want a clear introduction to kimchi from a Korean chef. It is also a good fit if you enjoy small-group activities and want a relaxed break from sightseeing around Gyeongbokgung.

Families can consider it, since there is no age limit, but remember to include every child and infant in the booking headcount. If you have strict dietary needs, mobility questions, or a particular dish in mind, check directly with the studio before reserving.

Book it if you want to learn by doing and are happy with a menu that can change. Consider another activity if you need a guaranteed specific meal, a large kitchen space, or a class built for advanced fermentation. For most first-time kimchi makers, the combination of hands-on instruction, Korean food, and a hanok setting makes this a practical and memorable use of a Seoul afternoon.

FAQ

How much does the Kimchi Making Class cost?

The supplied prices differ: the summary says from US$88, while the package details say from US$80. Check the current booking price before confirming.

Where does the class meet?

The meeting address is 66-1 Jahamun-ro, Jongno District, Seoul, near Gyeongbokgung Palace and the Blue House area. The studio entrance is described as being down a short alley beside 66-1.

What is included?

The package includes the kimchi-making class, meals and beverages, and refreshments. The exact food and drink may vary.

Do I make kimchi myself?

Yes. Chef Hakyung demonstrates the process, then guides you as you prepare your own batch. You can take your homemade kimchi with you.

Is there an age limit?

No age limit is specified. Infants and children must be included in the passenger headcount.

When should I arrive?

Arrive 10 minutes before the scheduled activity time. Late arrivals and no-shows are not refundable.

Can I cancel for a refund?

You can receive a full refund if you cancel at least 24 hours before the activity date, using destination local time.