By Park Jin-hai Chef Kim Do-yun of one-Michelin-star restaurant Yun Seoul, known for his expertise in noodles and dedication to sourcing ingredients, is proud of being a “weirdo obsessed with ingredients” – a quirky label given to him by his customers. In his restaurant, Kim has a lab-like refrigerated storage space where he keeps over … Read more
Ha has travelled across the country, covering some 620,000 kilometres (385,000 miles) since 2014, meeting local people and recording the undocumented oral recipes of the communities she encounters. Dureup kimchi is made with Angelica tree shoots. Photo: SCMP She highlighted the vast array of kimchi varieties in Korea, emphasising their regional and seasonal diversity, telling … Read more
By Park Jin-hai Beloved Korean street food sundae, a dish of steamed pig intestine stuffed with various ingredients, is not typically associated with the upscale ambience of fine dining. Instead, it is a staple of bustling markets, served hot and ready to fill the stomachs of hungry people. Choi Ji-hyung, 37, has broken that stereotype … Read more
“I was a three-year-old riding on my auntie’s back when I boarded the last ship headed south from the now-North Korean city of Hamhung during the Korean war,” the 76-year-old You says, referring to the large-scale evacuation operations conducted by America’s X Corps during the war. Weary of wagyu? How about Hanwoo? All about the … Read more
