I stopped at an ancient stone tablet and began to feel a warm glow envelop me.
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.
The vendors were friendly and approachable, willing to engage with foreigners, dangling octopuses, crabs, spoon worms (also known as, ahem, penis fishes) in my face while quoting me prices.
Upon entering the Beautiful Tea Museum (아름다운 차박물관) the blaring horns and roaring engines of Seoul suddenly cease.
In the Republic of Korea, the general consensus about bean sprouts is this: they are delicious, let’s put them on everything.
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.
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.
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.
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.