One of my bucket list of things to do this month as May draws to a close was to experience a cooking class with my 5-year-old daughter, a mother-daughter adventure into a different cuisine especially one that, to my little one’s delight, involved Kimbap and crispy fried chicken.

Yesterday, on a quiet evening, we booked a Korean cooking class with Madang Cultural Center. The class focused on two traditional dishes – kimbap and dakgangjeong chicken. We were told by the Korean hosts that these are two popular snacks enjoyed in the summer season when picnicking is a cherished activity.

We began with kimbap, a dish that closely resembles sushi. The difference between both rolls is that Kimbap rice is seasoned with sesame oil, salt and pepper, while sushi rice is seasoned with vinegar. Another prominent distinction is that Kimbap contains only cooked ingredients. Kimbap is also noticeably thicker when sliced because of a larger filling.

We started by carefully slicing carrots and cucumbers into thin strips. The carrots were briefly cooked to soften them. Next, we laid everything out: glossy sheets of seaweed, thin leeks, Korean pickles (called danmuji), fried seasoned tofu strips, and a folded omelette.

There’s an art to assembling kimbap. We spread a thin layer of seasoned rice onto the seaweed, gently pressing it with our fingertips. The rice, warm and slightly sticky, acted as the glue that binds the roll together. The host told me that you can tell how professional one is at Kimbaps by the amount of rice they use, where just the right proportion is applied.

With bamboo mats in hand, we gently pressed and rolled our kimbaps, giggling at our slightly wobbly first attempts. Then, after a brush of sesame oil, we cut them up into thick slices.

After a short break to sample our kimbaps, we proceeded with dakgangjeong—a sweet, sticky, and crunchy Korean fried chicken dish, glazed in a sauce that strikes a perfect balance between soy, garlic, subtle heat and crunch. First, we prepared the sweet and spicy gochujang chilli sauce until it bubble and thickened with soy sauce, sesame oil and ketchup. After we double-fried the battered chicken, we tossed it in the sauce and sprinkled the dish with crushed peanuts.

Between steps, my daughter would dash off to play with the other children, laughter echoing from the corners. She’d return with flushed cheeks and bright eyes, just in time to help lay out another ingredient or roll the next piece of Kimbap.

And that, was an evening of shared learning. The rhythm of cooking together. For the rest of the evening, we tasted our handiwork and got to take some home to enjoy as well!