Yeolchajib is not just an ordinary pancake place, it is one of the few surviving restaurants from pimatgol, a lost alley in Seoul. Pimatgol is the name given to a narrow back alley in Jongno back in Joseon Dynasty. Back then, the nobles would ride their horses or carriages on the main Jongno
I remember school lunches from my childhood. I was in grade three or four when school lunch program was first introduced to public schools in Korea. 감자채볶음 was one of the popular banchans that eventually pleased even the pickiest kids. I for one already loved it as this was also my mother’s go-to
With the Japanese occupation followed by the Korean War, the peninsula had suffered countless loss of historic gems over the past hundred years. Many restaurants, eateries, and jumak (peasants’ bar), carrying memories and stories of ordinary people in history, disappeared in the ashes of destruction. That is why Imun is special. A sole
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