My Experience at the 2025 Vegan Korean Food Cooking Class: Gimbap, Sundubu Jjigae, and More

I’ve always had a real soft spot for Korean food, you know? There’s just this incredible depth to its flavors, a kind of comfort that speaks right to the soul. For a long time, though, I kind of figured that experiencing it authentically as a vegan would be pretty tough. So, you can imagine my excitement when I found out about a 2025 cooking class dedicated completely to plant-based Korean dishes. Honestly, I booked it almost instantly. The class promised a hands-on look at making things like Gimbap and the famous Sundubu Jjigae, which are two of my absolute favorites. I basically walked in hoping to learn a few recipes, but I honestly walked out with something so much bigger. It’s almost like I gained a completely new appreciation for the artistry behind these dishes and, frankly, the incredible warmth of Korean hospitality, too. In a way, this write-up is my story about that afternoon, an attempt to share the smells, the tastes, and the genuinely good feelings I picked up along the way. I really want to give you a feel for what it was like, so you can decide if it’s the right kind of adventure for you.

First Impressions and the Welcoming Atmosphere

The moment I stepped through the door, I sort of knew I was in the right place. The studio itself wasn’t huge or anything, but it was just so incredibly bright and clean, you know? Sunlight was pouring through these big windows, lighting up all the little details, like the neat rows of traditional Korean pottery on the shelves. As a matter of fact, the first thing that hit me was the smell. It was this amazing mix of toasted sesame oil and something a little bit sweet and spicy, which was really inviting. Our instructor, a wonderful woman named Jiyoon, greeted everyone with a smile that was so genuine it honestly made you feel like you were a guest in her own home. She had this, like, calm energy about her that was pretty infectious. It really helped to put my nerves at ease, because to be honest, I’m not exactly a top chef or anything. She introduced herself and gave us a little background, explaining her own path to discovering plant-based cooking which was really inspiring. Find out more about how these amazing classes create a friendly space for all skill levels right here.

Each student had their own cooking station, which was really cool. It was all laid out perfectly with a fresh apron, a beautiful wooden cutting board, and, like, all the tools we would need. Everything felt very high-quality, not like some cheap stuff you sometimes see. Jiyoon made a little joke about how we were all artists and these were our canvasses, which was a little cheesy but also sort of sweet. The other people in the class were a really interesting mix, too. There was a couple from Australia, a solo traveler from Germany, and a few locals who, you know, just wanted to learn more about vegan cooking. This really created a nice, communal feeling from the get-go. We all kind of bonded over our shared excitement, and there was this happy buzz in the air that was just impossible to ignore. It really didn’t feel like a formal class at all; instead, it felt more like a group of friends just getting together to cook and chat, which, at the end of the day, is a pretty great way to spend an afternoon.

Mastering the Art of Vegan Gimbap

Okay, so the first thing we tackled was the Gimbap, which I was honestly most nervous about. It’s one of those foods that looks pretty simple, but, as I was about to find out, the perfection is really in the details. Jiyoon explained that Gimbap literally means ‘seaweed rice’ and is sort of like the ultimate Korean picnic food. She told us stories about taking it on school trips as a kid, and it was just a really nice bit of cultural context. Instead of the typical fillings, we were going to be using a whole array of colorful, plant-based ingredients to create something that was, frankly, a feast for the eyes and the stomach. She told us the key was balance, in texture and in flavor, and you really got the sense that we were about to create a little work of art.

Prepping the Rainbow of Ingredients

This part was actually my favorite bit. Our stations were quickly filled with bowls of beautifully prepped vegetables, and stuff. There were, like, vibrant orange carrots julienned so thinly they were almost like threads. We had deep green spinach that had been lightly blanched and seasoned with just a touch of sesame oil and salt. There was also some golden, pan-fried tofu that was meant to stand in for the egg, and it smelled absolutely incredible. Jiyoon showed us how to season the short-grain rice, which is, apparently, the absolute soul of the Gimbap. You have to mix in the sesame oil and salt while the rice is still warm, so it absorbs all that nutty flavor. It was almost a therapeutic process, just carefully folding the seasonings into the warm rice. We also learned how to prepare ‘danmuji,’ the bright yellow pickled radish, which gives Gimbap its signature sweet and tangy crunch. I had to learn so much and you might too after exploring these fantastic techniques for preparing Gimbap fillings yourself. It was honestly a lot of chopping and seasoning, but doing it all together as a group was actually really fun. The whole room was just filled with the sounds of knives on boards and the happy chatter of everyone comparing their handiwork. It’s almost like you build up this real sense of accomplishment before you even start rolling.

The Rolling Technique: It’s All in the Wrist

Alright, this is where things got a little intense, you know? Jiyoon made it look so easy, her hands moving with this, like, practiced grace. You start by placing a sheet of ‘gim,’ or roasted seaweed, on a bamboo mat. Then you spread a thin, even layer of the seasoned rice over it, leaving a little border at the top. The trick, apparently, is to not press down too hard. Then came the fun part: arranging all your colorful fillings in a neat little line near the bottom. Honestly, my first attempt at arranging was a bit of a mess. Everything just looked like a jumbled pile. But Jiyoon was so patient. She came over and, in a way, just gently guided my hands to show me how to stack the ingredients properly so they’d look beautiful when sliced. The actual rolling is a bit of a special skill. You have to use the bamboo mat to tuck and roll everything tightly, sort of like you’re rolling a yoga mat. My first roll was, to be honest, a complete disaster—it was all loose and fell apart. But after a couple of tries and some more really helpful pointers, I actually managed to create a pretty decent-looking Gimbap roll. It was such a satisfying feeling to slice into it and see that beautiful, colorful swirl inside. Everyone in the class held up their finished rolls, and we all kind of cheered for each other. It was just a really nice, supportive moment.

The Soul-Warming Magic of Sundubu Jjigae

Next up was the Sundubu Jjigae, which is a soft tofu stew. Jiyoon described it as Korean soul food, you know, the kind of thing you eat on a cold, rainy day to make everything feel better. I’ve had it many times, but I always wondered how you could get that incredibly deep, savory flavor without using any meat or seafood broth. Well, I was about to find out the secret. The stew is famous for its fiery red color and its incredibly soft, silky tofu that just kind of falls apart in your mouth. Jiyoon explained that we would be building the flavor from the ground up, using a combination of mushrooms, kelp, and a few secret vegetables to create a broth that was just as rich and satisfying as the traditional version. Frankly, the thought of being able to replicate this amazing dish at home was incredibly exciting. For me, that’s what makes classes like this so special; you can read about similar experiences on blogs discussing authentic plant-based Korean stew recipes. It’s one thing to eat something amazing, but it’s another thing entirely to know how to create it with your own hands.

Building the Flavor Base

So, the magic of the vegan Sundubu Jjigae is really all in the paste and the broth. We started by making the flavor paste, which is a kind of cornerstone of the dish. This involved mixing ‘gochugaru’—Korean chili flakes—with toasted sesame oil, minced garlic, a bit of soy sauce, and a touch of sugar to balance it all out. Jiyoon had us sauté this paste in our individual stone pots, called ‘dolsot,’ and the aroma that filled the room was just absolutely intoxicating. It was this smoky, spicy, and deeply savory smell that, honestly, made my stomach rumble like crazy. After the paste was nice and fragrant, we added our homemade vegetable broth. She had pre-made it for us, but she carefully went over the ingredients—it had shiitake mushrooms, dried kelp (kombu), and the ends of onions and carrots. It’s almost like a lesson in not wasting anything, which I really admired. The broth simmered with the paste for a bit, and you could literally see the flavors melding together, creating this beautifully rich, crimson liquid. It was amazing to see how just a few simple plant-based ingredients could create something so incredibly complex-tasting.

The Soft Tofu Star

Finally, it was time for the star of the show: the ‘sundubu,’ or silken tofu. This stuff is, like, incredibly delicate. It comes in a tube, and Jiyoon showed us how to just slice it open and let it plop gently right into the bubbling stew. You don’t stir it or break it up; you just let the heat of the broth cook it through. The idea is that you break up the soft, custard-like tofu with your spoon as you eat it. We also added some extra things to our stews, like slices of zucchini and different kinds of mushrooms for more texture. Seeing the stew bubbling away in its personal stone pot was such a cool sight. It arrives at your table still boiling, which is all part of the experience. The first spoonful was, pretty much, a revelation. It was so spicy and deeply flavorful, yet the soft, mild tofu provided this perfect, soothing counterpoint. It was just so incredibly warming and satisfying, and I couldn’t believe I had actually made it myself. At the end of the day, it was one of the most delicious things I’d eaten in a very long time, made even better by the fact that I now knew all its secrets.

Surprise Additions: Exploring Banchan and More

Just when I thought the class couldn’t get any better, Jiyoon announced we were going to learn how to make a few ‘banchan,’ which are the little side dishes that accompany almost every Korean meal. To be honest, this was a fantastic surprise. Banchan are sort of essential to the Korean dining experience, providing these little bursts of different flavors and textures that complement the main dishes. She explained that having a variety of banchan on the table is a sign of a generous host. The idea that we would learn to make these too felt like a real bonus. For many people, learning to make these sides is a huge draw, as you can see by the popularity of resources dedicated to the art of making vegan Korean side dishes. It was pretty cool because it showed how a full, balanced vegan Korean meal comes together.

The first banchan we made was a ‘Sigeumchi Namul,’ which is a seasoned spinach side dish. It was so incredibly simple, yet so tasty. We just had to quickly blanch some fresh spinach, squeeze out all the water, and then toss it with some minced garlic, soy sauce, and sesame oil. Jiyoon taught us to use our hands to mix it, which she said helps to distribute the flavors more evenly. It was literally ready in five minutes, and it was the perfect fresh, savory bite. Next, we made a quick version of a cucumber salad called ‘Oi Muchim’. We sliced cucumbers and lightly salted them to draw out the water, then mixed them with a spicy, sweet, and tangy sauce made from gochugaru, vinegar, and a little bit of sugar. It was so crunchy and refreshing, a really great contrast to the rich, hot stew we had just made. Learning these simple recipes made the whole idea of cooking a full Korean meal at home feel so much more achievable. It’s almost like she gave us the building blocks for a whole new way of cooking, which was just an incredibly valuable takeaway from the class.

Final Thoughts and Is This Class Right for You?

As the class wound down, we all sat together at a long wooden table to enjoy the feast we had created. We had our beautiful, colorful Gimbap rolls, our bubbling pots of Sundubu Jjigae, and the fresh, tasty banchan we had just whipped up. Sharing the food we had all made together was, honestly, the perfect end to the experience. It felt so communal and just genuinely joyful. I left the studio with a full belly, a packet of recipes, and, you know, this real sense of inspiration. The class was so much more than just a set of instructions; it was a deep dive into the heart of Korean food culture, all through a plant-based lens. It really demystified vegan Korean cooking for me, showing me that you absolutely do not need to miss out on any flavor. For anyone wondering if this class is for them, I can offer some thoughts. If you are deeply curious about different foods and looking for a meaningful activity, then this hands-on class is definitely for you.

So, who would really love this class? Frankly, I think almost anyone would. If you’re a complete beginner in the kitchen, you’ll feel totally supported. Jiyoon has this amazing ability to make everyone feel capable and at ease, so you’ll never feel left behind. If you’re an experienced home cook, you’ll still learn so much about the specific techniques and flavor profiles of Korean cuisine. It’s also, I think, an incredible activity for a solo traveler. It’s such an easy and fun way to meet other people and connect with the local culture in a really hands-on way. For couples or friends, it’s a great bonding experience. At the end of the day, if you love food and you’re curious about vegan cooking, you really can’t go wrong. My only advice is to come with an empty stomach and an open mind. You’ll definitely leave with both feeling very full and happy.