Kimchi class with Chef Hakyung near Gyeongbokgung place

Kimchi is not just a side dish here. It is the main event, and Chef Hakyung shows you how to make it from scratch in a private studio near Gyeongbokgung Palace. Her background includes a one-star Michelin restaurant and work as a chef for the Korean consulate in the United States. I like the maximum group size of four, which gives the class a personal feel, and I like that you get to make your own batch rather than only watch a demonstration. The one drawback is that the class takes place in the studio, not inside the palace itself.

I also like the welcome with tea or soda and the small meal prepared by the chef. Previous menus have included royal tteokbokki, ginger drinks, honey, and other Korean dishes. At $80 per person, this is not Seoul’s cheapest food activity, but the private format, meal, instruction, and central location make it good value for couples and small groups who want more than a quick cooking demonstration.

Key points to know before booking

• Private class for up to four people: You receive direct help from Chef Hakyung rather than working in a large group.
• Kimchi from scratch: Watch the process, then prepare your own kimchi using Korean ingredients.
• Chef with serious professional experience: Hakyung has worked at a one-star Michelin restaurant and for the Korean consulate in the United States.
• Near Gyeongbokgung Palace: The studio is at 66-1 Jahamun-ro, close to the palace, Cheongwadae Sarangchae, the Blue House, and a traditional market.
• Food is part of the lesson: Tea or soda and a small chef-prepared meal are included.
• About two hours: You have enough time for instruction and hands-on work without giving up half a day of sightseeing.

A small Seoul studio with a serious kitchen story

The first thing to understand is the setting. You do not meet inside Gyeongbokgung Palace, and this is not a palace tour with a cooking stop. You meet at Studio Hakyung, at 66-1 Jahamun-ro in Jongno District, in a small studio near the palace.

That distinction matters. If you expect a grand historic building, you may be surprised. If you want a quiet, personal cooking lesson in a space arranged for food and photographs, the studio is a better fit than a formal tourist kitchen.

Chef Hakyung brings a strong professional background to a simple class. She has worked in a one-star Michelin restaurant and served as a chef for the Korean consulate in the United States. That experience helps explain the care given to the ingredients and the presentation of the food, but the lesson remains approachable.

You are not expected to arrive as a cook. The class begins with a demonstration, then moves into the practical work. Hakyung explains the steps and answers questions as you prepare your own kimchi.

What happens during the two-hour class

The class follows a sensible rhythm. First comes the welcome and demonstration. You may receive tea or soda prepared by Hakyung, with ingredients sourced from several Korean farms. Some class menus have also included a ginger drink, honey, and a small breakfast or meal.

The exact food served can vary, but the important point is that this is not a bare-bones kimchi lesson. While you work, Chef Hakyung prepares a small meal for the group. Tteokbokki has been one of the dishes served, including a mild royal style that suits people who do not want a fiery meal.

The demonstration gives you the basic structure of kimchi making before you handle the ingredients. Hakyung discusses the history of kimchi and the different ways and styles used in Korea. That context is useful because kimchi is not one fixed recipe. Flavor, texture, spice, and preparation can change from one household or region to another.

Then it is your turn. You make your own kimchi with authentic Korean ingredients supplied in the studio. The value of this hands-on section is practical: you can see the process, ask about mistakes, and get help at the moment you need it.

The class is also designed to be photographed. The studio has a tidy, attractive setup, so you can take pictures while cooking and after the food is prepared. At the end, you can eat your food in the studio or take it to go.

Why the small group size matters

The class is private and limited to four people. Only your own group participates, which changes the tone from a standard cooking workshop.

With a larger class, you often spend part of the lesson trying to see the demonstration or waiting for an instructor to reach your station. Here, Hakyung can give direct attention to each person. That is especially useful if you are uncertain about the texture, seasoning, or order of the steps.

The small group format works particularly well for couples, families, and friends who want a shared activity. It also suits solo visitors who enjoy meeting a local chef in a one-to-one setting. One person who took the class alone described receiving especially personal attention, and that is a real advantage of the four-person limit.

The trade-off is price. At $80 per person, you pay for a private experience rather than a low-cost group workshop. For two people, the total is $160 before any additional spending in the neighborhood. I would choose it when personal instruction and the meal matter more than finding the cheapest way to taste kimchi.

Chef Hakyung’s professional background adds depth

A cooking class is only as good as the person leading it. Hakyung’s career gives this experience more weight than a simple recipe exchange.

Her work at a one-star Michelin restaurant means she understands careful preparation and presentation. Her time cooking for the Korean consulate in the United States also gives her a connection to introducing Korean food to people from other cultures.

That does not mean the class is formal or intimidating. The strongest descriptions of the experience focus on her friendly manner and clear explanations. The lesson is educational without feeling like a culinary exam.

You can ask about the different styles of kimchi, how the process developed, and how to repeat it at home. Her teaching is the key reason this class has appeal beyond the finished jar. You leave with a better idea of what you are doing, not just a souvenir container of prepared food.

The food served alongside the kimchi

The extra food is an important part of the value. The class description promises tea or soda and a small meal prepared by the chef. Details can vary, but dishes mentioned include royal tteokbokki, a Korean rice cake dish, along with drinks and small accompaniments.

For anyone wary of spicy food, the mild tteokbokki is worth noting. Korean cooking is often associated with heat, but Hakyung has served a non-spicy version, making the meal more comfortable for a wider range of palates.

The food also gives you something to eat while your attention is not focused on mixing ingredients. It turns the lesson into a compact Korean food experience rather than a single-task workshop.

Do not book this expecting a full restaurant lunch with a long menu. The description promises a small meal, not a multi-course feast. Still, the combination of instruction, kimchi preparation, drinks, and chef-made food helps justify the price.

Gyeongbokgung Palace and the surrounding sights

The meeting point is close to Gyeongbokgung Palace, one of Seoul’s major historic sights. That makes the class easy to pair with a morning or afternoon in Jongno.

The itinerary names three nearby points: Gyeongbokgung Palace, Cheongwadae Sarangchae, and the Blue House. These locations give you useful anchors when planning your day, but the cooking lesson itself takes place at the studio on Jahamun-ro. The activity ends back at the meeting point.

Gyeongbokgung is the obvious pairing. You can visit the palace before or after the class, then walk or use public transportation to reach the studio. Since the experience lasts about two hours, it fits more easily into a sightseeing day than a half-day excursion.

Cheongwadae Sarangchae is another nearby point of interest, and the Blue House area adds political and modern Korean context to the historic palace district. A traditional market is also accessible from the studio, giving you a chance to continue exploring food and daily life after the class.

I would plan the class around the palace rather than assume the class includes a guided visit to each named site. The information provided confirms the location and nearby access, not a separate palace tour or admission arrangement.

Getting there and planning your time

The start point is 66-1 Jahamun-ro, Jongno District, Seoul. The area is near public transportation, so it is practical to reach without arranging a private vehicle.

Allow enough time to locate the studio. The space is described as being in a small alley near the palace, rather than inside a prominent landmark. A mobile ticket is provided, and your booking confirmation arrives at the time of booking.

The class lasts about two hours. Add time before or after for the palace, market, Cheongwadae Sarangchae, or the Blue House area. Since the activity returns to the meeting point, you should not plan on being dropped at another neighborhood.

Wear something comfortable for standing and food preparation. The supplied information does not state a dress code or specific equipment requirement, so you do not need to bring special cooking gear.

Who will get the most from this experience

I would recommend the class to anyone who wants an edible memory of Seoul and prefers direct contact with a local chef. It is a strong choice for couples, small groups, and solo visitors who enjoy asking questions.

It also works well for people who love Korean food but assume kimchi is too difficult to make. Hakyung breaks the process into understandable steps, making the task feel possible at home.

Families may enjoy the hands-on format, though the activity is best for people able to follow a cooking demonstration and participate carefully. The small studio and private setup are better suited to a calm group than to anyone seeking a loud, social food party.

You may want to skip it if your main goal is a palace tour, a large Korean cooking school, or a very low-cost activity. You should also think twice if you dislike fermented foods or want a long, elaborate meal. Kimchi is the focus, and the meal is an added part of the experience.

Is $80 a fair price?

The price is $80 per person. That is a premium compared with buying kimchi at a market or joining a large group lesson, but you are paying for several things at once.

You receive a private class capped at four people, instruction from a chef with high-level professional experience, ingredients from Korean farms, a small prepared meal, drinks, and the kimchi you make yourself. You also receive a central location near some of Seoul’s most useful sightseeing stops.

The value is strongest when you share the experience with one to three companions and care about personal instruction. For a solo visitor, the one-to-one attention can still make the price worthwhile, but the cost is harder to justify if you only want a quick taste.

Free cancellation is available if you cancel at least 24 hours before the start time. Changes or cancellations made less than 24 hours ahead are not accepted for a refund, so keep your Seoul schedule in mind before booking.

Should you book Chef Hakyung’s kimchi class?

Book it if you want to learn a Korean food tradition in a quiet private setting, especially if you are already planning to visit Gyeongbokgung Palace. Chef Hakyung’s professional background, clear teaching, small group size, and extra meal make this more personal than a standard demonstration.

I would call it a particularly good choice for couples and small groups who want a memorable activity with something useful to take home. The main caution is simple: this is a studio class near the palace, not a palace tour, and $80 is a considered purchase.

If that distinction works for you, the class offers a well-paced taste of Seoul food culture, with real participation instead of a quick photo stop.

FAQ

Where does the kimchi class take place?

The class takes place at Studio Hakyung, at 66-1 Jahamun-ro in Jongno District, Seoul. The studio is near Gyeongbokgung Palace and a traditional market.

How long does the experience last?

The class lasts approximately two hours.

How many people can join?

This is a private activity for a maximum of four people. Only your group participates.

Is Gyeongbokgung Palace part of the cooking class?

The studio is near Gyeongbokgung Palace, and the itinerary names the palace as a stop. The cooking class itself takes place at Studio Hakyung, not inside the palace.

What will I do during the class?

You will watch Chef Hakyung demonstrate kimchi making, then prepare your own kimchi with the provided Korean ingredients.

Is food included?

Yes. Chef Hakyung prepares a small meal during the class, and tea or soda is included. Dishes served have included royal tteokbokki.

Can I take the kimchi with me?

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

What is the cancellation policy?

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