Um Berlin book classes
Book classes and events from Um Berlin
Get to know Um Berlin
Who we are
움:um is a Berlin-based community food project founded by two Korean friends, Heelin Kang and Yeni Ma, who reconnected after 15 years over a shared love of food and cultural memory.
The name comes from the Korean word 움 (um), meaning sprouting or new growth—a reflection of what we do: taking root in old traditions and letting new ideas grow from them. We explore Korean food culture as a living, seasonal practice, adapting recipes to the ingredients and rhythms of life in Berlin.
Each session centres on local, seasonal produce sourced from Berlin-Brandenburg farms and allotments. Our hope is that through the workshops, participants not only learn a recipe, but develop a deeper curiosity for what's in season, where it comes from, and how traditional preservation methods can connect us to the land—wherever we happen to be living. Our mission is simple: to cook together, share knowledge, and build community around the table.
Where we cook
움:um hosts workshops in various community spaces across Berlin—we believe the setting is part of the experience, and we love discovering new spots to cook and gather together.
We also come to you. For private groups of 6 or more, we're happy to bring the workshop to your space—whether that's a home kitchen, an office, or any venue with a working kitchen. For our handmade tofu workshop, we can come to you with as few as 4 people. It's a great way to make the experience feel personal and truly your own.
What we do
What makes our workshops different is the combination of hands-on practice, cultural storytelling, and shared eating. We don't just teach a recipe—we share the history and meaning behind it.
Our kimchi workshop, for example, begins with a short introduction to fermentation and the cultural role of kimchi in Korean life. Participants then make their own batch to take home, guided step by step. Every session ends with a shared meal—because in Korea, making kimchi is never just a solo act. It's always followed by eating together. For our traditional kimchi workshops, we sit down to bossam (slow-cooked pork) with freshly made kimchi. For our temple-style vegan kimchi workshop, we share tofu with stir-fried kimchi—a classic pairing in Korean home cooking.
Our programme includes:
• Traditional Namdo-style whole cabbage kimchi—the classic, made the Southern Korean way
• Seasonal kimchi—made with whatever is growing locally in Berlin-Brandenburg
• Temple-style kimchi—vegan, made with plant-based ingredients only
• Handmade tofu—rooted in generational technique, slow and intentional
• Seasonal namul—wild and foraged greens prepared in the Korean tradition
Who we cook with
Our workshops are open to everyone—no cooking experience needed. Whether you're coming solo, with a friend, or as part of a group, you're welcome at our table.
For private groups, we also come to you. If you have access to a kitchen or a space that can host us, we're happy to bring the workshop directly to you. For kimchi workshops, we require a minimum of 6 participants. For our handmade tofu workshop, we can come to you with as few as 4 people.
The hands-on nature of our workshops naturally brings people together: everyone works at the same table, shares ingredients, and eats the result as a group. It's collaborative, tactile, and genuinely fun!
