Step into the vibrant world of a Seoul night market! In this high-energy, hands-on workshop, you’ll master the art of the Korean BBQ table. We’ll start with the foundation of all great KBBQ: the marinades. You’ll learn how to balance the “big three” of Korean flavors—sweet, salty, and spicy—using traditional ingredients like gochujang, ginger, and Asian pear. From there, we’ll move to the stovetop to master high-heat searing and the delicate art of crafting Banchan (the iconic small side dishes that complete the meal). Grab your tongs and get ready to experience the ultimate communal feast!

• Signature Beef Bulgogi: The star of the show! Learn to thinly slice and marinate ribeye in a classic blend of soy, pear, ginger, and sesame for that iconic charred-sweet flavor.
• Spicy Gochujang Pork: For those who love a little kick! We’ll master a vibrant marinade using Gochujang (Korean chili paste) to create tender, smoky pork strips.
• Quick “Same-Day” Kimchi: No need to wait weeks for fermentation! We’ll make a fresh, crunchy Baechu-geotjeori (unfermented kimchi) that provides the perfect spicy, acidic bite.
• Sweet & Sour Pickled Radish (Danmuji): A refreshing, bright yellow crunch! You’ll learn to quick-pickle daikon radish to cleanse the palate between savory bites of BBQ.
• Ssam Vegetable Platters with Ssamjang: The traditional way to eat KBBQ! We’ll prep crisp lettuce wraps and mix up a batch of Ssamjang—a savory, nutty dipping sauce made from fermented soybeans and chili.

We will also have some already made sides to add to you Kbbq as you grill such as: Steamed rice, kimchi, and pickled cucumber

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine or sake with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.