What is the minimum age for participants?

Minimum age is 12; participants under 18 should be accompanied by an adult if required by the host.

Can I bring my own beverage?

Yes. BYOB is allowed but no hard liquor; follow any host guidance about glass and service.

What happens if the class is small?

Sue's Korean Kitchen may cancel or reschedule if fewer than four participants enroll; check your booking confirmation for policies.

Is the kitchen accessible?

Yes. The location is wheelchair accessible as noted in the listing.

Where do I meet for the class?

Meet at Sue's Korean Kitchen - 74 Portsmouth Avenue, Stratham, NH 03885 for check-in.

Can dietary restrictions be accommodated?

Contact Sue's Korean Kitchen in advance to request substitutions or note allergies so the instructor can advise or adjust where possible.

Hands-On Udon Noodle Salad Class at Sue's Korean Kitchen, Stratham | Cooking Class

At Sue's Korean Kitchen — 74 Portsmouth Avenue in Stratham, New Hampshire — a two-hour hands-on class turns humble udon into a bright chilled salad that reads like a summer short story on a plate. Udon Noodle Salaad with Sesame Dressing is taught in an intimate classroom where a maximum of twelve students gather at stovetops and workstations to wash, slice, toss and dress crisp vegetables, choose a protein, and learn the quick techniques that make Korean banchan sing alongside white rice and Sue’s soup. The menu includes a chef’s-choice starter, Sue’s Udon Noodle Salad, and a rotating selection of banchan that introduce pickle, umami and texture.

This is a practical culinary session built around doing — each “table for 1” ($120) gives one stove and a full mise en place so you prepare everything start to finish; a “table for 2” ($150) pairs two people at one stove. Bring your own beverage (no hard liquor) and expect to eat what you cook, with a portion to take home. The class is wheelchair accessible and suitable for cooks aged 12 and up; note that Sue's Korean Kitchen reserves the right to cancel or reschedule if fewer than four participants enroll.

What makes this experience special for visitors to the Seacoast is its focus on technique and flavor economy: cold udon provides a neutral, toothsome canvas while sesame dressing — an emulsion of toasted sesame, soy, acid and sometimes chili — lifts the dish into a distinctive Korean-Japanese hybrid. Hands-on timing drills, knife skills for crisp vegetables, and plating guidance mean you leave knowing how to recreate the salad in your own kitchen. For travelers, the class is a compact, weatherproof cultural stop that pairs well with local seafood dinners or a walk along nearby estuaries.

Practical notes: classes run two hours; groups cap at 12; minimum age 12. Wear comfortable, short-sleeved layers for stovetop work and closed-toe shoes. Parking and transit details are available at the meeting point address. This is an ideal activity for solo travelers wanting a tactile lesson, couples seeking a shared food project, and small groups looking for a flavorful introduction to Korean home cooking on New Hampshire’s Seacoast.

Participants often comment that the class changes the way they shop — you’ll learn which pantry staples (toasted sesame oil, gochugaru chili, and good soy) make a simple dressing sing and how to scale the recipe for weeknight cooking. Instructor-led demos are balanced with hands-on time so beginners leave confident, and home cooks pick up prep shortcuts. Arrival 10–15 minutes early is recommended for check-in and orientation. Sue’s friendly, small-group format makes this Seacoast experience whether you’re on vacation or seeking a practical skill to bring home.