Essentials of Korean Cooking

The Institute of Culinary Education »
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Location: Flatiron
50 West 23rd Street
(Btwn 5th & 6th Avenues)
New York, NY 10010

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Class Information

  • Class Level: All levels
  • Age Requirements: 21 and older
  • Average Class Size: 12

What you'll learn in this korean cooking class:

From kimchi to bibimbap---the great rice preparation topped by a myriad of ingredients---the signature dishes of Korea have seduced America with their intoxicating flavors. Soups and stews are popular, as are vegetables, tofu, meat, and seafood that feature in main dishes as well as in banchan, the Korean assortment of side dishes that appear in most traditional meals.

You will learn to make:
  • Sigeumchi Kongnamul Doenjang Guk (miso soup with spinach and bean sprouts)
  • Mandu (dumplings)
  • Dak Gangjung (hot chicken wings)
  • Haemul Pa Jeon (seafood and green onion pancakes)
  • Sokalbi Gui (barbecued beef short ribs)
  • Bulgogi (grilled seasoned sliced beef)
  • Bibimbap (seasoned vegetable rice bowl)
  • Haetgamja Jorim (new potatoes with roasted sesame seeds)
  • Assorted Banchan, including Quick Kimchi
  • Soju (cucumber-infused distilled liquor)

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Cancellation Policy

Two weeks withdrawal notice is required for a refund (excluding gift certificates); but please note a transaction fee will be deducted from the refund for each and every class seat registration that is cancelled by the registrant/student based on the following scale: classes up to $125 will incur a $20 fee, classes in the $126-$350 range will have a $30 fee, classes valued over $351 will incur a $50 fee. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted. Rescheduling a class entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given. In case of class cancellation, all students will be notified and a full refund will be given.

Teacher: Daniel Stone

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After a successful two-decade career in higher education, Daniel Stone received a scholarship from the James Beard Foundation to attend the Career Culinary Arts program at the Institute of Culinary Education, where he graduated with highest honors. Daniel has traveled extensively and has received culinary instruction from professional and home cooks from Morocco to Oaxaca, from Santa Fe to Santorini. In addition to teaching for ICE, he is the Recipe Editor for the school’s recreational program. Daniel has also taught culinary classes, tested and developed recipes, and styled food for such clients as Whole Foods, Saveur Magazine, the History Channel and the Food Network.

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The Institute of Culinary Education
50 West 23rd Street
Btwn 5th & 6th Avenues
New York, NY 10010

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School: The Institute of Culinary Education

The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes. Courses are offered day and night, 355 days a year, in our 14 kitchens and classrooms at 50 W. 23rd Street, in the heart of Manhattan. The typical class runs 4 to 5 hour...

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Reviews of Classes at The Institute of Culinary Education

6 out of 6

Attended: Fine Cooking 1

It went through the main skills and techniques to cook really great fine food, and it was a lot of fun. Sue is a great teacher - kind, patient, fun, inclusive, interesting, loves what she does. I really really enjoyed this course, and will continue practice everything I learned until I can do without the recipes! I plan to attend future courses with ICE.

Attended: Vegetarian Barbecue

"The course was fun and informative. The chef was excellent and guided our group through many successful dishes with clear instruction and technique as needed. There were several recipes I will gladly add to my own home cookbook."

Attended: Everyone Cooks Everything: Italian

I loved the course. To cook a five course meal in the time frame given was challenging, but fun. Our food turned out great and we loved sharing mealtime with the other classmates. I don't think it's a class for beginners, in that not a lot of instruction is provided, but the teacher was always available to give a few hints and check on things. You have to already understand knife skills, using specialized kitchen utensils and certain techniques. I'd definitely take another class at ICE and definitely from Daniela.

Attended: Knife Skills 1

I would highly recommend this class to anyone who wants to learn how to use a professional chef knife with no fear of getting injured! Thanks to the detailed instructions of Brendan McDermott, the whole process becomes clear and safe! Being a teacher myself, I appreciated a lot his way of performing the lesson, so that I actually had fun while learning the important skills and millions of other useful tips that he willingly shared with ( don't forget to bring a pencil with you to take notes!) There was enough space for each student in a class but what is more important there was enough attention to each student so that not a single mistake would slip away from Brendan's attention. I couldn't help but doing the whole thing again at home when coming back from the class. Bravo Brendan, so professional and inspiring!

Attended: All About Technique: Roast, Sauté, and Steam

Hands on course. Tremendously useful. Time and money well spent!

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Need help finding a class? Call 212-729-4088 or email [email protected]