Taste of Korea
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Guided, hands-on Korean cooking experience
Learn to use authentic Korean ingredients and flavours
Prepare iconic seafood dishes with expert support
Technique-focused session including whole-octopus handling
Enjoy your finished dishes in a beautiful dining space
Korean Flavours Take Centre Stage in Immersive Hands On Cooking Class
A vibrant culinary experience is inviting food lovers to step into the bold and dynamic world of Korean cuisine through an immersive, hands-on cooking class. Designed to showcase the depth and complexity of Korea’s food culture, the session introduces participants to essential ingredients that define its signature flavours, from fiery gochujang to smoky gochugaru and rich, savoury jinganjang.
The experience begins with a live chef demonstration, where expert instructors guide participants through key techniques and flavour-building principles central to Korean cooking. Guests gain insight into how these distinctive ingredients are used to create balance and intensity across a wide range of traditional and contemporary dishes.
Participants then move to their own fully equipped cooking stations, where they recreate classic recipes alongside inventive Korean-inspired seafood dishes. The hands-on format encourages experimentation while teaching practical skills such as flavour balancing, preparation methods and even the handling of whole octopus under expert supervision.
The session concludes with a shared dining experience, where guests enjoy the dishes they have prepared in a stylish setting. Each participant also receives a take-home recipe collection, ensuring they can recreate the vibrant flavours and techniques of Korean cuisine in their own kitchens long after the class has ended.
Korean Flavours Take Centre Stage in Immersive Hands On Cooking Class
A vibrant culinary experience is inviting food lovers to step into the bold and dynamic world of Korean cuisine through an immersive, hands-on cooking class. Designed to showcase the depth and complexity of Korea’s food culture, the session introduces participants to essential ingredients that define its signature flavours, from fiery gochujang to smoky gochugaru and rich, savoury jinganjang.
The experience begins with a live chef demonstration, where expert instructors guide participants through key techniques and flavour-building principles central to Korean cooking. Guests gain insight into how these distinctive ingredients are used to create balance and intensity across a wide range of traditional and contemporary dishes.
Participants then move to their own fully equipped cooking stations, where they recreate classic recipes alongside inventive Korean-inspired seafood dishes. The hands-on format encourages experimentation while teaching practical skills such as flavour balancing, preparation methods and even the handling of whole octopus under expert supervision.
The session concludes with a shared dining experience, where guests enjoy the dishes they have prepared in a stylish setting. Each participant also receives a take-home recipe collection, ensuring they can recreate the vibrant flavours and techniques of Korean cuisine in their own kitchens long after the class has ended.
- Expert demonstration in our tiered theatrette
- A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes
- Time to enjoy your creations in our stunning dining room
- Take-home recipe booklet
- Sydney Seafood School apron
- Gratuities
$ 147.92
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Activity Provider: Sydney Fish Market
Customer Reviews
Best Korean food I've had outside of Korea. The free side dishes were a nice touch and really good. The kimchi jiggae was fantastic, exactly what you'd get in Korea. Bibimbap also great and the portions were very good, we both came out really full. Staff very welcoming and attentive. Definitely recommend!
Tried this restaurant for the first time after having it on my list for so long, since I live quite far away. Everything was fine, even though I had to wait about 10 minutes before it opened. I really liked the side dishes, the kimchi jjigae was okay, the broth quite rich, but there was only one prawn in it lol. I struggled a bit to communicate with the only waiter available, as her English was limited. The portion was huge, so I couldn’t finish everything. Since I hate wasting food, I asked her to help pack the remaining half (soup and side dishes) for takeaway. I thought she understood, but when I checked back, she hadn’t and my food had already been thrown away. I was honestly quite sad, especially considering the prices are about twice as high as a regular Korean restaurant, yet the service didn’t meet basic expectations for understanding customers.
We ordered the 해물파전 seafood pancake (Crispy light batter with spring onions, squid, mussel, Clam and prawn), the 뚝배기불고기 Stone cauldron beef (Tender beef bulgogi with glass noodles, Spring onions, mushrooms and beef broth) and the 파닭 Padak (Fried chicken topped with crunchy vegetables spring onion, carrots and red peppers poured with a soy sauce and vinegar seasoning). The seafood pancake was generously stuffed with seafood however it was way too mushy and not light at all. On top of that it was way too greasy and heavy. I think it needed a bit more time on the stove to make it crunchy on the outside. The stone cauldron beef was ok, the broth was nice but it lacks depth and the portion seems very small although there was a lot of beef but lacked noodles. It came with a bowl of rice so in the end it balances out. The padak fried chicken batter was delicious and the crunchy vegetables along with the sauces were so refreshing and zingy it was nice and cut through the greasy pancake. Only negative comment is that by using chicken breast for fried chicken unless you do it right it will go dry and this one was so dry I added the broth from the beef cauldron dish.
