Magazine
An Argentine’s Love Affair with Korean Cuisine
Chef Federico Heinzmann and the Venerable Sunjae The number of foreign chefs in Korea is on the rise, but the chances of finding them dishing up authentic...
Editor's Picks
Balwoo Gongyang: Vegan Food Rooted in Korean Buddhism
Koreans have a reputation for their love of grilling – beef, pork, chicken, offal, seafood, you name it. In fact, together with kimchi, K-barbecue is one...
Cool Beans: 7 Types of Coffee from around the World
For many of us, a cup of joe is the magic needed to kick-start a morning. It’s the perfect accompaniment to 8am meetings, or when one needs to focus on...
Gimjang: Ain’t No Party Like a Winter Kimchi Party
It is that time of year again. With the onset of winter, Koreans collectively roll up their sleeves to engage in a timeless ritual called gimjang. Gimjang...
Immunity-Boosting Fresh Ginger Syrup for Tea
Korea is in the midst of a brutally cold winter. The cutting kal-baram—“knife wind”— of January inevitably brings with it the mid-winter doldrums and a...
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2017 Michelin Guide Hong Kong Macau Unveiled
Michelin has released the latest 2017 edition of its Hong Kong Macau guide, recognizing nine newly starred restaurants in Hong Kong and three in Macau....
Traditional & Modern Korean Cuisine Celebrated in the Michelin Guide Seoul 2017
Michelin Guide Seoul 2017 Bibendum, Michelin’s friendly mascot The official launch of the Michelin Guide Seoul 2017 took place at The Shilla Hotel in central...
Local Comfort Foods Reign Supreme in Seoul’s Bib Gourmand Selection
When what is arguably the single most influential restaurant guide on the planet launches its inaugural edition in any country or city, people are bound...
Features
Pyeonsu, Korea’s Near-Extinct Summer Dumpling
A rare summer delicacy, the Pyeonsu has been overshadowed by other more popular forms of the dumpling.
All about Bib Gourmand
The Bib Gourmand—named after Bibendum the Michelin Man, the friendly official mascot for the Michelin Group—is a non-starred rating category which recognizes...
Common Misconceptions about the Michelin Guide
Common misconceptions about the Michelin Guide 1. A restaurant’s service and décor count towards a star The aim of the Michelin Guide is simple – to introduce...
People
Tête-à-Tête with Frédéric Eyrier of Pierre Gagnaire à Seoul
Frédéric Eyrier, chef de cuisine at Pierre Gagnaire à Seoul, joined the French contemporary restaurant in June, 2012, four years after it opened on the...
[Interview] Plating Up the Essence of Korean Cuisine: Kim Byung-jin of Gaon
Kim Byung-jin of the three-starred Michelin restaurant Gaon has a passion for Korean cuisine like no other. Inspired by dishes and flavors from centuries...
The Rise Of New Korean Gastronomy
One of the most vibrant food cultures in the world, a new generation of young chefs is leading the charge in South Korea and beyond. Making waves at home...
Dining Out
Tradition and Authenticity with 2016 Sensibilities: Kim Sung Il of La Yeon
Kim Sung Il didn’t start his career the way many chefs these days do; becoming a chef had never been his career aspiration. Rather, his path to chefdom...
7 Michelin-Recommended Contemporary Korean Restaurants In Seoul
There is so much more to hansik than bibimbap and barbecue, and a new generation of dynamic Korean chefs are flying the flag for contemporary Korean gastronomy...
7 Iconic Dishes of Gangwondo Province to Try at the Winter Olympics
There is a saying in Korean that goes, “Even Geumgangsan Mountain is better appreciated with a full stomach.” The majestic mountain mentioned in this age-old...
Dining In
A Recipe for Porchetta, an Insanely Fragrant Roast Pork from Italy
Ariccia, Italy. Population 20,000. A ‘Roman Castles (Castelli Romani)’ commune located 24km southeast of Rome in the central region of Lazio. Home of fraschette...
[Seasonal Ingredients] Maesil, a Pantry Staple
Maehwa—Korean for plum blossoms—has always been one of Korea’s most beloved spring flowers. For centuries, maehwa was regarded as a steadfast symbol of...
Jeong Kwan’s Recipe for the Most Delicate Seaweed of Them All
Seaweed has been an integral part of the Korean diet for centuries. Miyeok (sea mustard/wakame)–dried, re-hydrated and cooked in soups until silky smooth...
Travel
Summer Vibes in Busan
The vast sandy beach was spread out in front of the car window. Over the beach, the blue sea continuously pushed the white sea foam to the land. The sand...
Spring feast in Pyeongchang, Olympic province
As the cold wind of Pyeongchang in Gangwon Province blew, I pulled my collar tighter. The vernal equinox, which heralds the start of spring, was long past...
Wellness
Immunity-Boosting Fresh Ginger Syrup for Tea
Korea is in the midst of a brutally cold winter. The cutting kal-baram—“knife wind”— of January inevitably brings with it the mid-winter doldrums and a...
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