Cooking class experience — learning Sundubu Jjigae properly

I took a cooking class specifically to learn how to make Sundubu Jjigae correctly. The instructor explained why sesame oil is used the way it is — something I'd never understood from just eating it. The fiery and fermented result when you make it yourself is different.

the communal banchan side dishes are as important as the main. We learned how a Korean barbecue restaurant with table grills shapes the way this dish is eaten. The class ended with the meal and a glass of banana milk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.