Basakmacha (바삭마차) is a handmade tonkatsu takeout stall at the entrance of Mangwon Market, run by a chef who trained in a 7-star hotel kitchen. One pork loin tonkatsu: ₩3,500….
The Short Version First Bibimbap (비빔밥) is the single dish that best summarizes Korean food culture in one bowl. Rice, vegetables, meat, egg, and gochujang (Korean red chili paste) arrive…
What This Guide Covers If baek kimchi — Series #1 — shows the gentle, refined side of Korean fermentation, and gat kimchi — Series #2 — shows its most regionally…
If baek kimchi — covered in Series #1 — shows the gentle, refined side of Korean fermentation, gat kimchi (갓김치) is its boldest, most regionally specific counterpart. The warm oceanic…
What This Guide Covers In July 2025, Hollywood actress Scarlett Johansson visited Seoul for the Jurassic World Rebirth press tour and revealed that she had eaten seven kinds of kimchi…
Cheonan is not a city most foreign travelers associate with food culture — but it holds a quiet claim to one of Korean cuisine’s most demanding dishes. Goun Yukhoe Bangagan…
Daegu is widely known as Korea’s chicken and beer capital. But the city’s food culture runs considerably deeper than that. Thirty-year-old pork rib restaurants, rich galbi-tang broth, and a distinct…
Sungsimdang (성심당) is a 70-year-old independent bakery in Daejeon that has become one of the most visited destinations in South Korea — not despite refusing to open branches in Seoul,…
Janggun Kkodeulsal is the first restaurant I recommend to foreign travelers in Cheonan after a day at the Independence Hall of Korea and the Yu Gwan-sun Memorial. A rare cut…
Cheongju Gogi Jjampong is a lunch-only noodle restaurant in Bunpyeong-dong, Cheongju, serving spicy noodle soup made entirely from meat broth — no seafood at all. One bowl costs ₩11,000. Rich,…
