Cooking class experience — learning Japchae properly

I took a cooking class specifically to learn how to make Japchae correctly. The instructor explained why gochujang chilli paste is used the way it is — something I'd never understood from just eating it. The sweet, spicy, and savoury at once result when you make it yourself is different.

Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. We learned how a home banchan spread shapes the way this dish is eaten. The class ended with the meal and a glass of makgeolli rice wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.