The Seoul Eats Blog is my hobby. My company, O’ngo Food Communications, offers food tours and cooking classes in Seoul for visitors. See our website at www.ongofood.com
For those looking for a hands-on cooking experience to learn about Korean food and techniques we have 3 levels of cooking classes at O’ngo Culinary School. Classes are designed so you will be able to make a full
Korean meal for your friends and family in 1 or 2 hours. First you are given a demonstration on how to make
the dishes, and then you will make your own dishes. Afterwards, you get to enjoy what you made. Rice and
seasonal tea or coffee is provided. The cooking classes are taught in English or Japanese. Classes last about
2 hours. Contact us at email@example.com
for availability and scheduling. Book one day in advance. Saturday has special menus and schedule.
BEGINNER COOKING PROGRAM
These beginnner classes are introductory courses for those new to cooking
or to Korean food. In each class you main a main entree, a salad or appetizer, and a side. Offered daily Monday through Friday at 10am and 2pm. There are special classes on Saturdays.
INTERMEDIATE COOKING PROGRAM
These intermediate classes are for those who wish to learn more complicated Korean dishes. In each class you learn 5 or 6 dishes while learning about sauces, techniques and philosophy behind Korean food. By reservation only.
ADVANCED COOKING PROGRAM
For culinary professionals that are looking to add Korean food to their repertoire, these classes are custom designed to help you learn the skills you need. These classes are taught by Professor Jia Choi or by a Professional Korean Chef. By reservation only. Look at our professional cooking program here.
We understand the needs of our guests and if we don’t have a scheduled class on a specific day, we can
change classes and times to fit your needs. We have also done special request classes in the past. Special
Classes include: Mandu (Korean Dumplings) and Bibimguksu (Spicy Mixed Noodles), Samgyetang (Chicken
and Ginseng Stew), Kimchi Chiggae (Kimchi and Pork Stew), Beginning Temple Cuisine Class, Mexi-Korean
Fusion Cooking, Bossam (Poached Pork), and Tteok (Rice Cake).