Cooking Class: Craft Korean With a Twist
Wed, Jan 21st at 6:00PM
Thu, Jan 22nd at 5:00PM
Thu, Jan 22nd at 6:30PM
Thu, Jan 22nd at 10:00AM
MENU
Vegetable Pancakes (Bindaetteok)
With mung beans, fiddlehead, kimchi and sesame oil
Rice With Soup and Banchan Side Dishes
With multi-grain purple rice, seaweed, doenjang soup, sesame soy bean sprouts and seasoned greens
Acorn Starch Cakes Tossed With Seasonal Greens (Dotorimuk Salad)
With acorn starch, salad greens, black sesame seeds and soy sauce dressing
Sweet Potato Mochi Donut
With sweet potatoes, sweet rice flour, coconut milk and sugar
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsVegetarian, Vegan, Korean, Asian, Baking
Reviews Guests Left For This Experience
Brett
18 Sep 2025
Had a really fun time cooking with Chef Polly! My wife and I learned a lot and got exposure to a lot of new and unusual ingredients to make vegan Korean food. The environment was comfortable and we made a ton of food to enjoy throughout. I'd strongly recommend the class and any other class Chef Polly teaches!
Cara
16 May 2025
My fiancé and I had a stellar experience at Chef Polly's class! She was so friendly and knowledgeable. We learned a ton about Korean food (and cooking in general!) but the experience was also relaxed and fun. Not to mention that the food was so delicious! We can't wait to try out the recipes again at home. Thanks so much Polly!
Reviews Guests Left For Other Experiences
Angela
10 Jan 2026
Polly was super friendly, very knowledgeable and made sure we understood what the ingredients were. It was fun and informative!
Meet your chef
Let the power of a home-cooked meal transform you when you learn from Chef Polly. She loves nothing more than empowering others to cook from their own kitchen. She has worked as a Culinary Program Manager and dealt with office and food operations on a global scale. With over 20 years of experience in the culinary industry, including credentials from Le Cordon Bleu, you won't find a more knowledgeable teacher than this master chef.
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