Cooking class experience — learning Bibimbap properly

I took a cooking class specifically to learn how to make Bibimbap correctly. The instructor explained why doenjang fermented soy 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.

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