The Boseong Green Tea Festival highlights how beautiful and restorative the act of brewing and drinking tea can be.
The noodles were uniquely Korean. It seems that Koreans prefer light broths with their noodles and the beef broth was very light, complimenting the bokchoi, seaweed, mushrooms and the brisket without overwhelming it.
A Beautiful Cup of Tea at Beautiful Tea Museum
Upon entering the Beautiful Tea Museum (아름다운 차박물관) the blaring horns and roaring engines of Seoul suddenly cease.
Bean Sprout Mountain at Jjori 375
In the Republic of Korea, the general consensus about bean sprouts is this: they are delicious, let’s put them on everything.
A Night in Itaewon – A Japanese Gem and a Craft Beer fix
On the outskirts of Itaewon, the hustle and bustle of the main stretch quiets down, and within the sprawling alley ways you can stumble upon some truly unique and international parts of Seoul.
Tastes of Taiwan in Seoul
Seoul has all of Taiwan’s top chains, three of which I will look at in this post: Gongcha, Hot-Star Chicken, and Din Tai Fung.
Dumpling Delight at Jaha Son Mandu
With dumpling recipes passed on from mother to daughter for generations, Jaha Son Mandu uses a rustic meal and transforms it into an elegant delight.
Suwon Fried Chicken Street
In the Republic of Korea, K.F.C. means one thing and one thing only:
Korean Fried Chicken.
Maangchi & Korean Army Stew
I am of the firm opinion is that some of the best food in the world is created by poor people who are forced to get creative with what they have.
Digging in at DOGA
Inside the boiling pan were sea-glass noodles, vegetables, lots of green onions, and beef ribs (still on the bone) in a delectable murky brown broth.