Cooking class experience — learning Bulgogi properly

I took a cooking class specifically to learn how to make Bulgogi correctly. The instructor explained why perilla leaves is used the way it is — something I'd never understood from just eating it. The complex and bold result when you make it yourself is different.

the communal banchan side dishes are as important as the main. We learned how a pojangmacha street tent shapes the way this dish is eaten. The class ended with the meal and a glass of banana milk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.