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2½ hr class.  The Korean Peninsula known for its cold autumns and winters influences the cuisine with many fermented dishes, hot soups and stews.  Basic seasonings of red pepper, green onion, bean paste, garlic, ginger and sesame highlight the traditional Korean belief that the taste and quality of food depend on spices and sauces.  Look out for freshly made Korean paste matched with local seafood and kimchi inspired dishes.Tonight you will learn how to make Ojingen Bokkeum Korean spicy stir fried squid and a seafood kimchi stew. For fans of korean food this is a class not to be missed.

Complimentary beverage on arrival.

Bar open from 6pm onwards.  Class starts promptly at 6.30pm.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef


Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Back to all Classes

Tue, 2 Oct 2018
9:00pm (approximately)
$80 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"