{"product_id":"kimchi-gochujang-classes","title":"Kimchi \u0026 Gochujang Classes","description":"\u003cp\u003e\u003cstrong\u003eSmall hands-on fermentation classes with chef Yun, in our 17th-century barn in the Chiltern Hills.\u003c\/strong\u003e Yun has taught Korean cooking at School of Wok, Books for Cooks and Divertimenti. Now she teaches at her own long table, where every class ends with two ferments to take home and a recipe to make again. Choose your class, then your date.\u003c\/p\u003e\u003cp\u003e\u003cem\u003e£95 · 2.5 hours · up to 10 guests\u003c\/em\u003e\u003c\/p\u003e\u003cp style=\"background:#f4efe6;padding:10px 14px;border-radius:6px\"\u003e\u003cstrong\u003eEarly bird: book by 15 November\u003c\/strong\u003e and take home a free jar of SSUG sauce on the day.\u003c\/p\u003e\u003chr\u003e\u003ch3\u003eKIMCHI AT HOME\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eWed 25 or Thu 26 November, 18:30–21:00 (kimjang week) · Sun 10 January · Wed 10 March\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eCome in from the cold to a cup of warm roasted barley tea, and settle in at the long table in our barn.\u003c\/p\u003e\u003cp\u003eThen it's time to get your hands in. Yun guides you through two kimchis from start to finish: a classic baechu kimchi, salted and seasoned the way her grandmother did on kimjang day, and a seasonal kimchi made with what's at its best right now, from crunchy cucumber in summer to sweet winter radish. You'll work with chilli and seasonings from Korea alongside familiar British produce, and learn why every step matters.\u003c\/p\u003e\u003cp\u003eWhile your kimchi settles into its jars, Yun brings out something hot from the pan: a crisp, golden kimchi jeon to share.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYou take home:\u003c\/strong\u003e two kimchis, 500ml each, ready to ferment in your own kitchen, and a \"How to ferment at home\" card so you can do it all again.\u003c\/p\u003e\u003chr\u003e\u003ch3\u003eGOCHUJANG \u0026amp; DOENJANG\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eWed 20 January · Sat 27 February · Wed 24 March\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEvery Korean kitchen begins with a single block of fermented soybeans.\u003c\/strong\u003e Steeped in brine through the winter, it gives soy sauce and doenjang; with chilli and sweet rice, it becomes gochujang. Some families still keep a \"mother\" soy sauce alive for generations, the way a baker keeps a sourdough starter. In 2024, UNESCO recognised Korean jang-making as part of the world's cultural heritage.\u003c\/p\u003e\u003cp\u003eThis class is your way into that tradition. Over warm barley tea, Yun tells the story of the Korean pantry. Then you make your own gochujang, deep red and gently sweet, and a doenjang rich with savoury depth, using meju and chilli from Korea. Along the way you'll taste what they can do: perhaps Korean fried chicken glazed in gochujang, or crisp seasonal vegetables with ssamjang.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYou take home:\u003c\/strong\u003e gochujang and doenjang, 500ml each, and a \"Korean pantry calendar\" card: how each paste is made, how long it ferments, how to keep it and what to cook with it.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eBring\u003c\/strong\u003e two airtight containers (500ml each), or take your ferments home in a traditional Korean onggi pot, available to buy on the day.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eNew dates are announced to \u003ca href=\"\/pages\/join\"\u003eour letter\u003c\/a\u003e first. Also at our barn: \u003ca href=\"\/products\/the-korean-table\"\u003eThe Korean Table cooking class\u003c\/a\u003e and \u003ca href=\"\/products\/yuns-table\"\u003eYun's Table evenings\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003chr\u003e\u003ch3\u003eAbout Chef Yun\u003c\/h3\u003e\u003cp\u003eYun grew up in Incheon, cooking banquets for Korean family ceremonies alongside her mother. She trained as a fine artist before turning to the kitchen. In London she became head chef for William Norris, catering events at the V\u0026amp;A and the National Gallery, then spent years as a development chef creating Korean and Asian dishes for Sainsbury's, Waitrose and Tesco, and has cooked on ITV. She has taught Korean cooking at School of Wok, Books for Cooks and Divertimenti. Through SSUG she makes small-batch kimchi, sauces and seasonings; at Understory House she brings people to her own long table.\u003c\/p\u003e\u003ch3\u003ePrivate classes\u003c\/h3\u003e\u003cp\u003eBook a class just for your group at our barn, or bring Yun to you. Email \u003ca href=\"mailto:contact@ssug.life\"\u003econtact@ssug.life\u003c\/a\u003e with your date, numbers and occasion for a quote.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere:\u003c\/strong\u003e our barn in the Chiltern Hills, Buckinghamshire. The full address is sent with your booking. Parking on site; nearest stations High Wycombe, Marlow or Saunderton, then a short taxi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDietary needs:\u003c\/strong\u003e all can be catered for. Please tell us at least 7 days in advance (add them in the order notes).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAges:\u003c\/strong\u003e from 14. Under-18s with a participating adult.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum numbers:\u003c\/strong\u003e each date runs with at least 5 guests. If a date hasn't reached 5 seven days before, we'll offer you another date or a full refund.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGift it:\u003c\/strong\u003e give a class with an \u003ca href=\"\/products\/ssug-gift-card\"\u003eSSUG gift card\u003c\/a\u003e, valid 12 months for any experience.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCancellations\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e7 or more working days before: full refund, or move to another date\u003c\/li\u003e\n\u003cli\u003e7 working days to 48 hours before: 50% refund, or a free move to another date\u003c\/li\u003e\n\u003cli\u003eWithin 48 hours: no refund, but you're welcome to send a friend in your place\u003c\/li\u003e\n\u003cli\u003eIf we cancel: full refund or a new date of your choice\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Understory House","offers":[{"title":"Kimchi at Home \/ Wed 25 Nov · 18:30–21:00","offer_id":53879439884554,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Kimchi at Home \/ Thu 26 Nov · 18:30–21:00","offer_id":53879439917322,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Kimchi at Home \/ Sun 10 Jan · 14:00–16:30","offer_id":53879439950090,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Kimchi at Home \/ Wed 10 Mar · 18:30–21:00","offer_id":53879439982858,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Gochujang \u0026 Doenjang \/ Wed 20 Jan · 18:30–21:00","offer_id":53905393254666,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Gochujang \u0026 Doenjang \/ Sat 27 Feb · 14:00–16:30","offer_id":53905393287434,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true},{"title":"Gochujang \u0026 Doenjang \/ Wed 24 Mar · 18:30–21:00","offer_id":53905393320202,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/7136\/4106\/files\/FB_IMG_1708167316868.jpg?v=1791900404","url":"https:\/\/ssug.life\/products\/kimchi-gochujang-classes","provider":"SSUG","version":"1.0","type":"link"}