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Yonhap Feature: Visitors learn to make their own Korean dishes

Here is my latest feature article for Yonhap News.  I started working on this in Seoul then finished it when I came back to New York.  I am introducing a few different options for people who are considering a Korean cooking class in Seoul.  The table below didn’t make it to the article, but I thought some of you might find it useful.

 Yonhap Feature: Visitors learn to make their own Korean dishes
Click Image to Enlarge Table

 

(Yonhap Feature) Visitors learn to make their own Korean dishes

By Shin Kim
Contributing writer
SEOUL, March 16 (Yonhap) — When Robin Searl came to Seoul from Hong Kong for a weekend getaway, she didn’t just settle for trying the local cuisine.  She learned to cook it herself.

“I just took a cooking class and I’m heading to the rice cake museum later,” she said.  “I like taking cooking classes when I go on vacation because I learn something new and I get to eat something delicious.  Besides, it’s fun.”

As Korean food gains recognition and popularity abroad, more visitors to Seoul are taking time to not only eat various Korean dishes, but also include hands-on Korean cooking classes as part of their itinerary.

There are a handful of culinary institutions in Seoul that offer various Korean cooking experiences, conducted by English- and Japanese-speaking chef instructors in classrooms equipped with cooking facilities.  These schools are located in the tourist and shopping districts, such as Insadong and Myeongdong in the heart of Seoul….

You can read the full article from the link here.

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shinshine

Author: shinshine

Shinshine (Editor, New York Bureau Chief) cooks French food in a restaurant kitchen full-time and Korean food in her tiny home kitchen on weekends. Her food adventure reflects her childhood from Korea, her daily life in Manhattahn, and her enthusiasm for endless possibilities of Korean food, which she shares with the readers of ZenKimchi Food Journal as well as her own blog www.shinshine.com. With her understanding of Korean and American cultures, culinary trends and languages, she has also written about Korean food scenes in New York and food trends of Manhattan for Korean publications, and translated for the Korean food dictionary project.

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  • Colin Spitler

    While I’ve been living in Korea (for over a year and a half), I’ve been fortunate enough to have Korean friends who love to cook, so we started a cooking group in Byeongjeom that meets about once every 6 weeks, just south of Suwon. We’ve made 김치 (white and traditional cabbage), 비빔밥 (with different types of 나물 of course) many types of 전, soups, and stews, etc. It’s been a lot of fun and we’re eating well! I’ll have to check out the cooking classes when I come back.

    I’ll be living in the south, probably in or near Busan when I come back in September. Do you know if there are any classes down there?

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