Mun Hwa Og may be just another old seolleongtang restaurant in Seoul, but there are number of reasons why this place is worth a visit. Since its opening in 1952, the restaurant stood in the exact same spot for past sixty-five years, unlike other old restaurants on the list that were forced
For mainland Koreans, yukgaejang is a hot, spicy beef stew. The brownish-red broth is the result of generous amount of chili powder. The slices of beef, leeks, and strands of gosari, the baby bracken fern, make up the popular hangover soup.
Love it or hate it. The fast-fermented soybean paste is notorious for its stink but also a widely-known health food. The strong, pungent odour is the result of simple, brief fermentation process. The more popular dwenjang, fermented soybean paste, usually takes a lot longer to produce and can be preserved for longer
Jeju is an island–the biggest island in South Korea. Largehead hairtail, or cutlass fish, is the one that comes to mind when Koreans are asked to name one seafood that represents the island. Jeju galchi is so famous that the name itself became a brand that usually followed by ridiculously high price.
The volcanic island of Jeju is full of life–around 1,800 species of plants and over 4,000 species of animals. As the winter rolls in and you feel the chill in the air, the small animals up on the Mount Halla descend to the foot of the mountain in search of food. For
Four hours of bus drive from Seoul left myself and my bicycle at a terminal in Mokpo, the biggest port city on southwest coast of Korean peninsula. My ferry ride to Jeju Island leaves after midnight and I got plenty of time to cruise around the city best known for its seafood
You can taste conches nearly anywhere along the coast of South Korea. Interestingly, depends on where you are the species of conches that are commonly available in the area may slightly differ. On the island of Jeju, the conches size of an egg with bumpy shells are known as 뿔소라 (bbul-sora), with
This is one place that I miss in Daejeon already. Chicken and beer is everyone’s favourite in Korea but from so many different varieties that I’ve tasted this place in Daejeon was surely one of a kind. Daejeon Tongdak, literally meaning Daejeon chicken, operates in its own building in Yuseong district of
Ever since moving to Seoul, I gained the joy of visiting old restaurants in my neighbourhood. To be more specific, old hanok restaurants. Jongno, the heart of Seoul, is a forest of modern skyscrapers but among those, in the back alleys, are the old hanok (traditional Korean architecture) structures waiting to be discovered. I
Cold buckwheat noodles is now a popular dish in South Korea but many are aware that naengmyun is regional food originated from Pyeongyang, the capital city of North Korea. ㅡMy local friend who is in love with Pyeongyang-style naengmyun told me that I must try Wooraeok, one of the oldest restaurants and