Cooking class experience — learning Korean Fried Chicken properly

I took a cooking class specifically to learn how to make Korean Fried Chicken 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.

the communal banchan side dishes are as important as the main. We learned how a late-night soju bar 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.