Cook Korean With Us!

Korean Cooking Class — Fall/Winter 2026

Discover Korea, one dish at a time

Korean food is a story of balance — the harmony of spicy and sweet, fresh and fermented, hearty and light. Built around rice, vegetables, and bold seasonings like gochujang, garlic, and sesame, Korean cuisine reflects centuries of tradition, regional pride, and a deep culture of sharing meals together. This workshop focuses on dishes that Korean people genuinely love and eat often — approachable, comforting favorites in the same spirit as bibimbap or bulgogi, dishes Korean people love just as much on an ordinary day as on a special occasion.

Following simple, easy-to-follow recipes, you'll learn the full cooking process step by step — guided by an experienced Korean chef — and once the cooking is done, everyone sits down together to enjoy the meal as a group. It's a relaxed, hands-on, genuinely fun way to experience Korean food, not just learn about it.

This season's Korean Cooking Class runs across four sessions, each featuring a different regional or seasonal specialty.

Join one session or all four — every class is a complete, standalone experience.

Class 01 — 10 October

Yangnyeom Chicken  양념치킨

(Sweet & Spicy Korean Fried Chicken)

 One of Korea's most iconic comfort foods: crispy fried chicken tossed in a glossy, sweet-and-spicy gochujang glaze.

A staple of Korean fried chicken culture and a favorite at gatherings of all kinds.

Class 02 — 14 November

Tteokgalbi with Chive & Yuja Salad  떡갈비와 부추 유자 샐러드

(Korean Minced Beef Patties with Chive & Yuja Salad)

 Tender, subtly sweet grilled beef patties made from seasoned minced beef

— a refined dish often served on special occasions —

paired with a light, citrusy chive and yuja (Korean citron) salad for balance.

Class 03 — 21 November

Kimchi Making 김치 담그기

No dish represents Korean food to the world quite like kimchi. Made by fermenting vegetables

— most commonly napa cabbage —

with chili, garlic, ginger, and salted seafood, kimchi is famous not only for its bold, complex flavor

but also for its health benefits, packed with probiotics from natural fermentation.

It's a dish that appears on nearly every Korean table, every single day, alongside almost every meal.

In this session, you'll learn the traditional techniques and seasonings behind homemade kimchi,

and take home the kimchi you make yourself — a small taste of Korea to keep fermenting at home.

Class 04 — 28 November

Andong Jjimdak with Pickled Radish & Paprika Rolls  안동찜닭 + 쌈무 파프리카 말이

(Andong-style Braised Chicken with Pickled Radish & Paprika Rolls)

Andong is a historic city in the southeastern part of Korea, well known as the traditional home of Korea's seonbi

 — Confucian scholars and intellectuals — and for preserving many of Korea's old customs and architecture.

The city is also famous for its signature dish: jjimdak, a braised chicken simmered with glass noodles until savory and slightly sweet.

In this session, we'll cook Andong-style jjimdak

and pair it with refreshing pickled radish and paprika rolls for a bright, comforting finish.

Event Details

• Date:  10 October / 14 November / 21 November / 28 November 2026 (Saturdays)

• Time: 3:00 PM - 6:00 PM

• Fee: 40 Euros (Limited to 10 seats per each session)

• Registration: Please press the registration button at the top or bottom of the page

• Instruction language: English

• All levels are welcome

• Location:  Batîment 4 - Tiers lieu culturel (66 rue du Luxembourg, L-4149 Esch-sur-Alzette)

  
  

What is Korean Cooking Class?

Korean Cooking Class is a hands-on cooking session led by an experienced Korean chef, focused on dishes that appear again and again on Korean dinner tables — the everyday favorites everyone loves. Step by step, you'll follow along and learn how each dish comes together, and once the cooking is done, you'll sit down together to enjoy the meal you made. It's a time to learn, taste, and truly experience Korean food — not just watch it. From complete beginners to confident home cooks, everyone is welcome.