Seoul in a bottle – Hangang Brewery
Hangang Brewery lies in Seoul within Seongsu-dong district, once filled with shoe factories and now redeveloped by street artists and the presence of cafe and restaurants instead of neglected old buildings. Cl...
Makku – Korean drink between tradition and innovation
It would be reductive defining Makku as any makgeolli brand. Makku is a concept where past and present coexist, it draws with both hands in craft tradition but it stands out with its minimal and attractive des...
Kim Minseon of OME cooking lab
Attending a food class while visiting Korea is one of the activities to recommend to learn more about Hansik and to taste delicious food. Today we sat down with Kim Minseon, CEO and Chief instructor at OME coo...
Korean startup develops innovative kimchi seasoning
Today we sat down with Sun An, the CEO and founder of the 'Seoul Sisters' brand. Her company Food Culture Lab has developed the innovative "Kimchi seasoning mix", a vegan kimchi flavoured dressing soon to be ...
Mauro Seu – Italian chef promotes Korean food across the world
I have met Chef Mauro Seu for the first time in Milan, during an event organised by Hansik Foundation to promote Korean food. On that occasion we talked a lot about our common passion for Korean cuisine and aft...
Thursday Kitchen – New Korean food in New York
New York is a city where you can easily satisfy your craving for Korean food, thanks to the presence of many traditional Korean restaurants. In Thursday Kitchen restaurant instead, the Korean food and ingredien...
Interview with Ven. Sun Jae – Master of Korean temple food
"Flavors of Korea" event took place few days ago in Milan, Italy. The festival, organised by KFPI (Korean Food Promotion Institute) gave the chance to visitors, chefs, journalists and bloggers to learn more abo...
Yukjeon Hoekwan – Unique recipe and family tradition
Visiting family restaurants are a unique opportunity to experience delicious food and learn more about the culture of a certain country. These kind of restaurants in Korea are no exception, ...
Keungiwajip – Interview with Michelin star chef
Today we met with Han Yeongyong, Head Chef and owner of Keungiwajip, a one-Michelin star restaurant specialized in a delicious crab dish called Ganjang gejang (간장게장).
Opened by his famil...
Josephs Korea – Modern Korean Pop up restaurant
In the last few years Korean food has grown in popularity and more people abroad are appreciating its unique flavors and ingredients. Many chefs are proposing Korean inspired dishes and the use of traditional K...
Interview with Haenyeo of Jeju island
One of the Jeju treasures is the traditional figure of the haenyeo 해녀, the female divers of the island. For centuries the female divers had a key role in the economy of the island by harvesting shells fish and...
Science of Hansik – Korean food research institute
Korea Food Research Institute is a government funded entity established in 1988 so as to contribute to the development of food, agriculture, forestry and fisheries industries and to the improvement in...
GRE-EAT market – eat great, be great
Today we have met Suh Ran Park, founder of GRE-EAT market, a collaborative project that aims to increase awareness about healthy lifestyle and food in Korea by connecting food professionals, organic f...
Parc restaurant – Mother’s food and more. Interview with Pak Mogua
Home food is a very important part of Korean cuisine and in the last few years we have witnessed the opening of many restaurants in Korea that offer comfort home dishes. Today we interviewed Pak Mogua, one of t...
Introducing fermentation with Onggi – Eliefs
Today we introduce our readers to Eliefs a great project started in the Netherlands aiming to bring beautiful and eco-friendly sustainable products based on Asian philosophy and culture to Western markets, ins...
Interview bburi kitchen – explore local and seasonal Korean ingredients
During my last trip to Korea I had the pleasure to meet the minds behind bburi kitchen project. Seoyoung and Sonja started this project a bit more than a year ago, traveling across Korea to re-discover seasonal...
Final straw: food, earth, happiness
Final Straw: Food, Earth, Happiness is a documentary by directors Patrick Lydon and Suhee Kang. Filmed over a span of 4 years, they take us to a journey through Japan, Korea and United States to meet many inspi...
Interview Chef Korea pavilion Expo 2015
We are very pleased to be invited here and have a conversation with Sang Wook Wi, chef of Korea pavilion in Expo 2015.
Interview Chef Korea pavilion
Q: How is it going in Milan Expo 2015? How long have you be...
Korean food in Krakow – Oriental spoon
Korean food craving can hit you anytime and anywhere, and it was while visiting friends in Krakow that I felt the need to eating some delicious Korean dish.
A quick search pointed me to the only Korean resta...
Interview Chef Lee of Food & Culture Korea Academy
One of the best things you could do when visiting Korea and experiencing its culture, is to join one of the many cooking workshops available in major cities.
Interview Chef Lee
Today we interviewed C...