Cuisine: Korean

Jeju’s Galchi (Hairtail Fish) is one of the island’s prized seasonal catches, reaching its best between July and October. During these months, the fish becomes.

By the time we reached Busan, we thought Korea had already shown us its best bakeries.Sungsimdang amazed us with its heritage. Slow Bread impressed us.

While exploring the ancient city of Gyeongju, we couldn’t help but feel that it would be the sort of place where heritage food quietly thrives..

Some foods are inseparable from the places they come from, and Chalborippang is one of Gyeongju’s proud edible souvenirs.Invented in 2003, these sticky barley buns.

One of the easiest ways to understand a city’s food culture is to eat what its people have relied on for generations. In Busan, that.

There are meals you remember for their flavour, and then there are meals you remember because they made you sweat through your shirt.Moments after polishing.

Nestled among the famous rice terraces of Darangyi Village, overlooking the blue waters of Namhae, we found ourselves spoiled for choice when it came to.

After days of driving across Korea – from Seoul to Sejong, Daejeon, Sunchang and Namhae – there comes a point where you simply need to.

About an hour’s drive from Gwangju, the landscape begins to change. Rice fields stretch towards distant mountains, the roads quieten, and tucked away in the.

When people think of Korean fried chicken today, they often picture glossy sauces, cheese powders and endless flavour combinations. But before all of that, there.