Sharing Korean Culinary Heritage with the World
Founded by a collective of passionate Korean culinary masters and educators, Matgil Studio was born from a desire to bridge cultures through the universal language of food. Our mission extends beyond teaching recipes; we're dedicated to preserving the rich tapestry of Korean culinary traditions while making them accessible to a global audience through innovative, hands-on learning experiences.
Our journey began in a cozy Seoul kitchen, evolving into a state-of-the-art facility where authenticity meets modern pedagogy. We believe in the power of real ingredients, time-honored techniques, and the joy of sharing a meal made with love.
Meet Our Korean Culinary Experts and Educators
Chef Park Jin-woo (박진우)
Head Culinary Director & Founder
With over 25 years of experience in traditional Korean cuisine and fine dining, Chef Park brings a deep well of knowledge and a gentle teaching style. He specializes in fermentation arts and royal court cuisine, ensuring every class is a culinary journey.
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Chef Kim Eun-ji (김은지)
Kimchi & Fermentation Specialist
Chef Kim is renowned for her profound expertise in kimchi varieties and fermented foods. Her passion lies in demystifying complex traditional processes, making them accessible and enjoyable for every student. She believes fermentation is the heart of Korean cuisine.
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Chef Lee Se-jun (이세준)
Street Food & Modern Korean Cuisine
Chef Lee brings a vibrant energy, specializing in popular Korean street food and modern interpretations of classics. His innovative approach blends traditional flavors with contemporary techniques, appealing to both seasoned cooks and curious beginners. His classes are always lively and delicious.
View Full ProfileOur State-of-the-Art Culinary Education Studio
Where Tradition Meets Technology
Located in the heart of Gangnam, Seoul, our studio is designed for optimal learning. Each spacious workstation is equipped with professional-grade appliances, ensuring a hands-on, immersive experience. High-definition cameras and seamless streaming technology connect our online students directly to the action, creating an interactive virtual classroom experience.
- Individual and group workstations
- Advanced ventilation and safety systems
- High-fidelity audio-visual setup for online classes
- Fully accessible design for all learners
Our Innovative Approach to Korean Culinary Education
Experience, Innovate, Share
At Matgil Studio, our pedagogy centers on experiential learning. We go beyond mere recipes, delving into the 'why' behind each ingredient and technique. Our unique blend of traditional wisdom and modern instructional design ensures that every student, regardless of skill level, gains confidence and a deep appreciation for Korean cuisine. We leverage interactive technology to deliver personalized feedback and foster a global community of culinary enthusiasts.
Cultural Immersion
Learning about the history, regional variations, and cultural significance of each dish.
Interactive & Hands-On
Maximizing practical application through live demonstrations and guided practice.
Global Community
Connecting students worldwide to share passion and learning.
Our Impact on Seoul's Culinary Community and Beyond
Empowering Culinary Journeys
Since our inception, Matgil Studio has been a catalyst for culinary growth and cultural exchange. We've seen hundreds of students, from home cooks to aspiring chefs, enhance their skills and confidently explore Korean flavors. Our alumni often tell us how their Matgil experience has transformed their approach to cooking and even sparked new career paths.
"Matgil Studio didn't just teach me how to cook; they taught me how to understand Korean culture through its food. Truly a life-changing experience!"
300+
Classes Taught Annually
50+
Global Countries Reached
1000+
Satisfied Students
Connect with the Matgil Studio Team
Whether you're looking to enroll in a class, partner for a corporate event, or simply say hello, we'd love to hear from you. Our dedicated team is here to assist you on your culinary journey.