This 2.5-hour cooking class on Dongho-ro in Seoul's Jung-gu lets you experience Korean kimjang with a professional chef. You hear why kimjang is such an important day for Korean families, then, wearing an apron and gloves, spread seasoning leaf by leaf onto salted cabbage to make your own kimchi. When it is done, you sit down to a meal of boiled pork suyuk wrapped in fresh kimchi, and take your kimchi home in the container provided. It is a small-group class conducted in English.

Make kimjang with a professional chef
and enjoy suyuk on Dongho-ro

Meet at 330 Dongho-ro in Jung-gu, Seoul, for a cooking class guided by a professional chef where you experience kimjang, the tradition in which Korean families and neighbors gather in late autumn to make enough kimchi for the whole winter.

All ingredients and tools are provided, and the small-group class is held in English. You can take the kimchi you make home in a container.

Learn the story of kimjang and the seasoning ingredients

The class begins with a warm welcome from the chef. You hear why kimjang is such an important day in Korean homes, how kimchi became a staple of every meal, and why the tradition of making and sharing kimchi is listed as UNESCO Intangible Cultural Heritage.

Next you look closely at the ingredients that go into the seasoning and learn what role each plays in the flavor of kimchi.

Mix the seasoning into the cabbage by hand

Put on an apron and gloves and mix the bright red seasoning yourself. Then spread it onto each leaf and layer of the salt-cured cabbage to make your kimchi.

The chef guides every step and shares tips for making delicious kimchi. First-timers are welcome, and you can capture the process with photos and videos.

Taste fresh kimchi with suyuk

When the kimchi is ready, sit down and enjoy tender boiled pork, suyuk, with your freshly made kimchi. You wrap a warm slice of pork in a kimchi leaf, just like a Korean kimjang-day meal.

Pack your kimchi to take home

After class, put your kimchi in the container provided. The chef shares tips for keeping kimchi fresh during your trip and carrying it home.

The chef also explains how kimchi slowly ferments and changes over time. Fresh kimchi is crisp and bright, while aged kimchi has a deeper, tangier flavor that works well in dishes like kimchi stew or kimchi fried rice.

※ The meal is boiled pork suyuk. No alternative menu is provided for vegetarians, vegans or people who do not eat pork.
※ The kimchi seasoning may contain anchovy fish sauce, seafood and similar ingredients.

• Please check your mobile voucher by email or in the WAUG app.

• On your booked date and time, go to CJ CheilJedang (330 Dongho-ro, Jung-gu, Seoul) and follow the chef's guidance to start the class.

• The voucher is valid only on the date and time you selected.

Meeting point :
CJ CheilJedang
330 Dongho-ro, Jung-gu, Seoul

Meeting point guide:
The class starts at the CJ CheilJedang building (330 Dongho-ro, Jung-gu, Seoul).

Cancellation and refunds

• Cancel up to 24 hours before the activity date for a full refund.

Participation restrictions

• Not suitable for vegans, vegetarians or people who do not eat pork.

• This is a small group class with a maximum of 10 participants.

What to bring

• Comfortable shoes and comfortable clothes.

On-site information

• The meal is suyuk (boiled pork). No alternative menu is provided for vegetarians, vegans or people who do not eat pork.

• The kimchi seasoning may contain anchovy fish sauce, seafood and similar ingredients. If you have a food allergy, please let us know as soon as possible after booking.

• The kimchi seasoning can stain clothes. Please wear comfortable clothes that you do not mind getting a little messy.

• Kimchi is a liquid or gel-type food and may not be allowed in carry-on luggage. If you take it home, please put it in checked baggage.

• Kimchi keeps fermenting at room temperature. Please refrigerate it as soon as possible after class.