Award-winning Chef - Jun Lee
Listing highlights
5.0 out of 5 stars, from 9 reviews
Upcoming availability
Where we’ll meet
Seoul, South Korea
Since 2012, Take a Chef has connected thousands of local chefs and guests in over 100 countries, through private chef experiences at home.
Now, we are thrilled to invite some of the best award-winning chefs to your kitchen through a series of interactive online experiences. Learn how to cook some of their emblematic dishes and allow the chefs to guide you through their craft. In this experience, we are excited to present to you Chef Jun Lee.
Chef Lee launched his professional career under Chef Thomas Keller after having studied at the Culinary Institute of America. Since 2013, his restaurant SOIGNE has offered tasting menus that change every three months along a theme. Now serving its 24th edition, SOIGNE is still the only eatery that provides a theatrical dining experience in Korea.
To help protect your payment, always use Airbnb to send money and communicate with hosts.
Things to know
Guest requirements
Guests ages 18 and up can attend.
Activity level
The activity level for this experience is light and the skill level is beginner.
What to bring
If you wish to actively participate and cook Mountain herb pasta with chef Jun, please bring the following ingredients (serves 5-6): , 1 cup Chamnamul (Korean mountain herbs), can be replaced with Arugula or bitter Spinach, 40g Roasted garlic puree, 6g Sherry vinegar, 5g Maple syrup, 1g Salt, 2ea Garlic clove, chopped, 30g Cubed butter, 15g Perilla seed oil or Sesame oil, 5g Parmesan cheese, 80g Pasta dough, Cooking pork with Korean ancient meat cooking technique: 80g Pork meat, Preferably Iberico pork, Oyster mushroom, Any garnishes (arugula or any bitter greens). , The batter (enough for 5 or more portion of 80g pork): 135g Soy sauce, 15g Sake (not mandatory), 8g Maple syrup, 15g Sherry vinegar, 55g Red wine (any dry red wine), 20g Port wine, 8g Salt, 8g Sugar, 180g AP flour, Mix all ingredients of the batter., Vanilla ice cream (any kind, but preferably one that made with real vanilla bean): , Perilla seed oil or Sesame oil, Any caramel sauce, Perilla leaf if available , Put a scoop of vanilla ice cream on a dessert bowl, Drizzle a little bit of caramel sauce, Put some sliced or chopped perilla leaf, Finish with a drizzle of perilla seed oil or sesame oil.
Accessibility
Message your host for details. Learn more
Cancellation policy
Cancel at least 1 day before the start time for a full refund.
No availability
5.0 out of 5 stars, from 9 reviews
Upcoming availability
Where we’ll meet
Seoul, South Korea
Since 2012, Take a Chef has connected thousands of local chefs and guests in over 100 countries, through private chef experiences at home.
Now, we are thrilled to invite some of the best award-winning chefs to your kitchen through a series of interactive online experiences. Learn how to cook some of their emblematic dishes and allow the chefs to guide you through their craft. In this experience, we are excited to present to you Chef Jun Lee.
Chef Lee launched his professional career under Chef Thomas Keller after having studied at the Culinary Institute of America. Since 2013, his restaurant SOIGNE has offered tasting menus that change every three months along a theme. Now serving its 24th edition, SOIGNE is still the only eatery that provides a theatrical dining experience in Korea.
To help protect your payment, always use Airbnb to send money and communicate with hosts.
Award-winning Chef - Jun Lee
Listing highlights
No availability
Things to know
Guest requirements
Guests ages 18 and up can attend.
Activity level
The activity level for this experience is light and the skill level is beginner.
What to bring
If you wish to actively participate and cook Mountain herb pasta with chef Jun, please bring the following ingredients (serves 5-6): , 1 cup Chamnamul (Korean mountain herbs), can be replaced with Arugula or bitter Spinach, 40g Roasted garlic puree, 6g Sherry vinegar, 5g Maple syrup, 1g Salt, 2ea Garlic clove, chopped, 30g Cubed butter, 15g Perilla seed oil or Sesame oil, 5g Parmesan cheese, 80g Pasta dough, Cooking pork with Korean ancient meat cooking technique: 80g Pork meat, Preferably Iberico pork, Oyster mushroom, Any garnishes (arugula or any bitter greens). , The batter (enough for 5 or more portion of 80g pork): 135g Soy sauce, 15g Sake (not mandatory), 8g Maple syrup, 15g Sherry vinegar, 55g Red wine (any dry red wine), 20g Port wine, 8g Salt, 8g Sugar, 180g AP flour, Mix all ingredients of the batter., Vanilla ice cream (any kind, but preferably one that made with real vanilla bean): , Perilla seed oil or Sesame oil, Any caramel sauce, Perilla leaf if available , Put a scoop of vanilla ice cream on a dessert bowl, Drizzle a little bit of caramel sauce, Put some sliced or chopped perilla leaf, Finish with a drizzle of perilla seed oil or sesame oil.
Accessibility
Message your host for details. Learn more
Cancellation policy
Cancel at least 1 day before the start time for a full refund.