Quick answer: A Korean cooking class is one of the easiest hands-on experiences to add to a group programme. Classes in Seoul, Busan, Jeju and other cities teach kimchi-making, bibimbap, bulgogi, japchae, tteokbokki or savoury pancakes, often with a market visit first. Kimjang, the tradition of making and sharing kimchi before winter, has been on UNESCO's Intangible Cultural Heritage list since 2013. Studios have limited space, so large groups are split into rotations, and vegetarian, halal or allergy versions are arranged in advance. Explera DMC Korea plans the class, timing and dietary needs with the agent.

Class formats

Kimchi-making. The classic class; guests salt, season and pack their own kimchi.
Korean favourites. Bibimbap, bulgogi, japchae, tteokbokki and pancakes, usually two or three dishes per class.
Market visit first. A guided walk through a traditional market to buy or see the ingredients.
Temple food. Plant-based Buddhist cooking, a calm format for wellness and cultural groups.

Group logistics

Studio size. Most studios seat a coach-sized group only in two rotations or two studios at once; we plan the split in advance.
Timing. About two to three hours, ending with the meal guests have cooked, so it replaces lunch or dinner.
Language. An English-speaking instructor or a guide interpreting at each table.
Team building. A cooking competition between tables turns a class into a corporate activity.

Dietary needs

Vegetarian and vegan. Kimchi is normally made with fish sauce or salted shrimp; a plant-based version is prepared on request.
Halal. Meat dishes need halal-certified ingredients, arranged in advance with the studio.
Allergies. Seafood, sesame, soy and wheat are common in Korean cooking; we collect allergies before booking.

Taking kimchi home

Guests often want to take their kimchi home. Studios pack it in sealed containers, but cabin liquid rules apply, so it should travel in checked luggage, double-bagged. Some countries restrict food imports, so we remind guests to check their own rules.

Kimjang season, in late autumn, is when Korean families make kimchi together, a good time to frame the class around the tradition.

Planned with the agent

Explera DMC Korea plans the studio, class format, group split, dietary versions and timing within the programme.

Send your dates, pax and group profile to b2b@explera.kr or WhatsApp +66 93 656 8090. Explera DMC Korea is IATA TIDS-registered (96215733) and an ASTA member (#900408341); our KTO and KATA registrations are in application.