Your NeighborhoodKorean Kitchen.
Hands sticky with gochujang. Stone pots hissing. Grandmothers' recipes, finally unlocked.
Grab Your Apron→Made by amateurs.
Eaten like pros.
Every dish below was made in class by someone who walked in not knowing what gochugaru was. No experience needed — just appetite.
Kimchi Jjigae
Fermented kimchi stew
Kimchi Jjigae
Japchae
Glass noodles & vegetables
Japchae
Banchan Spread
8 side dishes from scratch
Banchan Spread
Pajeon
Scallion pancake
Pajeon
Doenjang Jjigae
Fermented soybean paste stew
Doenjang Jjigae
What's cooking
this season.
Kimchi Fundamentals
11:00 AM – 2:00 PM
Banchan Bonanza
11:00 AM – 2:00 PM
Korean Street Food
2:00 PM – 5:00 PM
Doenjang & Jjigae
11:00 AM – 2:00 PM
Kimbap Workshop
11:00 AM – 1:30 PM
Pajeon & Makgeolli
3:00 PM – 6:00 PM
All classes include ingredients, equipment, and a seat at the table. Vegetarian options available.
The neighbors who
will feed you.
Haemi Cho
Head Instructor
Haemi learned to make kimchi before she could read. Her halmeoni's gochujang recipe has been in the family for four generations. She'll correct your knife grip exactly the way her grandmother corrected hers.
"The secret is patience and a lot of garlic."
Jisoo Park
Street Food Specialist
Jisoo spent his twenties running a pojangmacha in Mapo-gu. He moved to New York with two suitcases and a portable burner. He'll teach you tteok-bokki the way street vendors actually make it — not the polished version.
"Eat it while it's loud."
Minjung Lee
Fermentation Guide
Minjung has a PhD in food science and a collection of 40 onggi pots. She'll explain exactly why your doenjang smells the way it does — and why that's a very good thing. She turns nervous home cooks into confident fermenters.
"Bacteria are your friends. Mostly."
Everyclassendsthesameway—everyoneatthetable,eatingwhattheymade,surprisedbythemselves.
What they said
on the way out.
"I cried a little when my kimchi jjigae came out perfect. We've made it three times at home since."
Sofia Reyes
Came with her partner for their anniversary
"Way better than another happy hour. We're going back for the street food class in April."
Marcus & Devon
Office team outing, 8 people
"Minjung explained fermentation so well I felt embarrassed I'd been scared of it. Opened the jar that night."
Priya Nair
Had a jar of doenjang for 8 months
"I'm 58, never cooked Korean food in my life. Haemi had me making pajeon in 20 minutes. I felt like a chef."
Tom Gallagher
Gifted by his daughter
Join 1,200+ people who've cooked with us since 2019.
Grab Your Apron→