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Features 4 minutes

7 Iconic Korean Spring Greens & 4 Basic Namul Sauces

It is the season of bom-namul (bom: spring / namul: wild edible plants), those delightfully bitter and sublimely herbaceous spring greens that grace Korean...

Features 4 minutes
7 Iconic Korean Spring Greens & 4 Basic Namul Sauces

It is the season of bom-namul (bom: spring / namul: wild edible plants), those delightfully bitter and sublimely herbaceous spring greens that grace Korean...

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Features 9 minutes
Natural Wines Find Fans in Korea

Korea is a relatively young market when it comes to wine. Although alcohol is omnipresent in the day-to-day life of many Koreans, wine drinkers still comprise...

Features 3 minutes
The Humble Anchovy Triumphs as Korea’s Springtime Delicacy

Artwork by @president_of_fish The technicolor frenzy of spring blossoms has come and gone and a more subtle season–that short and sweet middle season between...

Features 4 minutes
Korea’s Oldest Brew, Explained

Makgeolli, that milky alcoholic beverage Koreans have a soft spot for. Although similar beverages exist outside of Korea, most notably in Japan, makgeolli...

Features 3 minutes
11 Best Makgeolli & Food Pairing Experiences in Seoul

Michelin Guide Seoul brings you the following list of 11 of the best makgeolli and food pairings you can experience in Seoul as recommended by Makgeolli...

Features 1 minute
Know the Difference: Gelato vs. Ice Cream

Down the cobbled streets of narrow alleys, the scent of freshly-baked pizza wafts through the air. Around the corner, small shops tempt passersby with ...

Features 3 minutes
A Guide to Korean Beef Cuts

Have you noticed how butchers in different cultures often carry cuts of meat that look different from what you are used to seeing back home? I’m not talking...

Features 2 minutes
K-Style Hub Offers An In-Depth Guide to Korean Food Culture

As the old saying goes, we are what we eat, and there is, perhaps no better—nor faster–way to understand a culture than by observing what its people eat...

Features 2 minutes
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...

Features 2 minutes
Regional Variances of Songpyeon, a Chuseok Staple

It’s that time of the year again – that transient autumn season with its impossibly blue skies, invigoratingly refreshing crisp air, and pleasant daytime...

Features 3 minutes
Six Hangover Cures Koreans Swear By

There is just no way to sugarcoat it. Hangovers are unpleasant, period, and the quicker one can shake it off, the better. Plenty of fluids and nourishment...

Features 4 minutes
Seoul Bib Gourmand Korean Food Glossary

Get yourself acquainted with the names of the following Korean dishes, which all happen to have a place in the 2018 Seoul Bib Gourmand selection! Bulgogi...

Features 2 minutes
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...

Features 2 minutes
Winter Gwamegi: “Fishy” Has Never Been Tastier

Gwamegi, a winter delicacy you either love or you hate. I’m a fan. Gwamegi is semi-dried Pacific herring or Pacific saury produced predominantly in the...

Features 1 minute
What’s In a Bowl of Tteokguk?

Ah, the holidays. And not just any holiday at that. It’s Seol, arguably the most excessive holiday, along with Chuseok, in this part of the world. It’s...

Features 2 minutes
Not All Soy Sauce Is Created Equal

Jang – The Foundation of Korean Cooking “The taste of a dish comes down to the jang.” “To truly know a family, one must first taste their jang.” There ...

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