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I work with Korean food in Prague, but this time I wanted to experience it from the same position as everyone else: listening, chopping, tasting, and asking “basic” questions. What surprised me first was the mix of people. Not just food enthusiasts, but locals who had never cooked anything Korean before. Some had only tried bibimbap once. Others had never tasted kimchi at all. The most interesting part was watching reactions in real time. When people tried gochujang on its own, the responses were extreme. Some loved the depth immediately. Others looked genuinely confused and asked if it’s supposed to be sweet or spicy. Kimchi was another moment — one person said, “It smells strong, but once you eat it, it makes sense.” That felt very honest. The questions were also unexpected. There was zero pressure to be perfect, and that changed the atmosphere completely. It wasn’t about copying Korean food exactly, but understanding why things are done a certain way. As someone who’s around Korean food all the time, it was refreshing to sit quietly, follow instructions, and see Korean cuisine through fresh eyes. It reminded me that for many people here, Korean food isn’t trendy or exotic — it’s just new, and they’re curious. I left the class thinking that cooking classes might actually shape how people understand a cuisine more deeply than restaurants do. Have you ever joined a cooking class for a cuisine that was totally new to you? What stood out the most? submitted by /u/Yinalovely |
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