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Life Skills

Dairy Free Cooking: Cooking Kimchi Favorites

In this class, students will learn how to make homemade kimchi, let it ferment outside of class, and then cook up some classic Korean-inspired dishes including kimchi mandu, kimchi pancakes, Korean Bimbimbap, and Kimchi Jjigae (Korean stew).
Mary G.
15 total reviews for this teacher
1 review for this class
Completed by 1 learner
  There are no upcoming classes.
45 minutes
per class
Once per week
over 4 weeks
year olds
learners per class
per learner - per class

How does a "Multi-Day" course work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

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Class Experience

Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Conduct optional independent research on unfamiliar ingredients and preparation and cooking methods used in each recipe. Practice knife cuts outside of class (optional).
Please note, some classes will be taught in a non-kitchen setting and flexibility is provided for learners and families to decide whether they would like to prepare ingredients in advance (i.e., rice, vegetable prep, marinated meat). Once enrolled, you will have access to the materials checklist which has details on what to prepare for class demonstration. Preparation before attending class • Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class • Familiarity with ingredients, tools, and equipment • Preparation of materials Tools and Equipment: chef’s knife, cutting board, large and medium sauté pans, large bowls, medium mixing bowl, colander, salad spinner, small bowls or ramekins, tongs or metal offset spatula, vegetable peeler, rubber spatula, small whisk, ladle, dry measuring spoons, dry measuring cups, spoons, dumpling steamer or a large sauté pan with lid, mixing spoon, large food storage containers and lids, disposable kitchen gloves (optional), digital kitchen scale, cookie sheet trays, cooling rack, plastic wrap, parchment paper, rice cooker or small pot with a lid, small stock pot or medium-sized one-handled pot, serving bowls Ingredients: Napa cabbage, scallions, kosher salt, garlic, Korean red pepper flakes (gochugaru), sugar, fish sauce, shrimp paste, fresh ginger, aged kimchi, won ton wrappers, tofu, bean sprouts, ground pork, onion, egg, ground black pepper, sesame oil, soy sauce, rice vinegar, apple cider vinegar, sesame seeds, ground beef, fresh spinach or beet greens, bean sprouts, shiitake mushrooms, carrots, pickled daikon radish, cucumber, rice, Korean red pepper paste (gochujang), Nori (optional), vegetable oil, all-purpose flour, salt pork, rice wine or mirin, enoki mushrooms (optional), firm tofu - Bonus recipe: rice flour, all-purpose flour, vegetable oil, salt, eggs, scallions As noted, at the end of the first meeting, students will be assigned one of the two dishes listed below to make from start to finish in session four: • Dish 1: Korean Bimbimbap • Dish 2: Kimchi Jjigae (Korean stew) For more experienced cooking participants, a bonus recipe is included! You may opt to incorporate this side dish in addition to your rice and main dish. As noted, informal assessments will be optional for cooking participants and you may request this recipe upon successful completion of your dishes in session four.
45 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
Handling hot kitchen materials over a stove top will require parental supervision and approval.
Handling sharp kitchen tools will require parental supervision and approval.

Learners will be working with ingredients that may contain wheat, soy, eggs, and shellfish. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.


Mary G.Cooking and Baking
15 total reviews
65 completed classes

About Me

Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking... 
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