While I love to cook, I don’t necessarily love cooking in Korea. It has presented many culinary conundrums. Mainly, those challenges relate to ingredients not available in this neck of the world and a kitchen without an oven. It didn’t take me long after moving here to learn that I can’t cook like an American in Korea (easily), so best to learn to cook like a Korean. After two years of self-education, I spent the weekend finally getting formally educated in the ways of Korean cooking. I enjoyed a wonderful lesson from the chefs at On’go Food in Seoul and learned to make Andong jjimdak (A boiled chicken dish) and kkadoogi (radish kimchi).