Jeon Joo-yeon’s path to becoming the first South Korean to win the World Barista Championship is a typical “passion leads to success” story. In 2008, then a social welfare major at a local college, she started a part-time job at a big coffee shop in her hometown of Busan. At first, she did not even touch coffee cups. She was part of the shop’s online sales team. Slowly but naturally, she gravitated toward making coffee. In 2009, she made up her mind to become a barista.

Last week, it was reported that South Korea’s export of instant noodles hit a new all-time high in the first half of the year. Yet the country’s leaders in the industry differ on how to spell the product in English. Nongshim, the perennial industry leader of instant noodles in the country, spells it “ramyun” on its homepage and on its exported product packages. But Ottogi and Samyang inscribe “ramen” on products that are shipped overseas. When inquired abou

Want to sample the gorgeous sunny beaches of Korea‘s popular holiday destination, Jeju, but can’t get away? Don‘t worry. Some places are bringing the island’s exotic vibes to Seoul. Gochibi The owner-chef of Gochibi, an Italian fusion restaurant located in Seochon, one of the oldest neighborhoods of Jongno-gu in northern Seoul, was born and raised in Jeju. Gochibi is a word from the Jeju dialect meaning “go family.” The small restaurant has fewer than 10

JW Marriott Hotel Seoul unveils Chuseok gift sets JW Marriott Hotel Seoul celebrates the Chuseok holiday season with a selection of gifts chosen by expert connoisseurs, available for purchase until Sept. 6. 2022 Chuseok gift sets come in six categories: Beef, Seafood, Gourmet, Beverage, JW Exclusive and JW Experience. The Beef Selection includes aged lamb chops, marinated bulgogi and six other premium meat sets. The Seafood Selection presents Wando abalone on seaweed. The Gourmet Selection

When the Ven. Jeong Kwan served Master Hyanggok at the temple Myogwaneumsa in Gijang, northern Busan, he loved to have bamboo shoot kalguksu, a noodle soup. In the surrounding South Gyeongsang Province, bamboo is not as common as in the North and South Jeolla provinces, making bamboo shoots a rare commodity. The Ven. Jeong Kwan shares her fond memories, saying, “Master Hyanggok had a strong build and enjoyed eating. He even taught me how to cook bamboo shoots.” Eaten at the beginn

JW Marriott Hotel Seoul presents signature cocktails for end of summer Mobo Bar at JW Marriott Hotel Seoul presents a trio of signature cocktails for the end of the summer season, paired with a diverse menu of small bites in a terrace garden. The three signature cocktails are created from a unique blend of premium liquors and natural ingredients grown in the bar’s own greenhouse. The wild pearl is a Korean-style martini made with local spirit Hwayo and dry vermouth. The alpine tonic co

Sotbap, various ingredients topped on rice and cooked in its own pot -- usually made of stone, metal or stainless steel -- is a hearty meal beloved by Koreans throughout the distinctive seasons. Although sotbap can be enjoyed by itself, the meal has its origins in the traditional gamasot -- a large and heavy pot used for heating and cooking rice or soup -- which dates back to the Goguryeo era. The longstanding custom of serving rice cooked in a giant gamasot, with an amount enough to be shar

Four Seasons Hotel Seoul presents signature set menu for office workers Oul, a Korean contemporary bar situated on the second floor of Four Seasons Hotel Seoul, presents the “OUL signature set” suitable for dinner gatherings. The signature set menu comprises the lamb jerky and kimbukak, lobster tteokbokki, yukhoe, naeng-bossam, bada ramyeon, jeon, and the tiramisu croffle as dessert. Prices start at 200,000 won. A minimum order of 160,000 won is needed to book a private room wit

Summer calls for dishes that will fortify you against sweltering heat

In May, Ven. Hongseung made a two-week trip to Paris to participate in a “Taste of Paris” event where she introduced Korean temple food. The annual event features pop-up restaurants operated by renowned French chefs and a massive food expo attended by world-class food and beverage industry players. Ven. Hongseung demonstrated how to cook a new temple food dish every day at the “Taste Korea!” booth operated jointly by the Cultural Corps of Korean Buddhism and Korean Cul

Sheraton Grand Incheon Hotel launches ‘Suite Party’ package Sheraton Grand Incheon Hotel is launching a party package with an overnight stay at the hotel‘s Suite and a room party dining set that includes two bottles of wine and a platter of grilled shrimp and lamb chops, with fruits and cheese on the side. A whole cake and seasonal afternoon tea set for four guests are also served at the hotel’s first-floor bakery. The indoor swimming pool and fitness center can be us

JW Marriott Hotel Seoul launches epicurean dining service for takeout Cafe One at JW Marriott Hotel Seoul is presenting “Salad and Sandwiches to Go,” a new gourmet selection of takeout salads and sandwiches. The salad menu includes Burrata Cheese Salad and Cobb Salad. Salads are complemented by a quartet of sandwiches including the Râpé Sandwich, featuring dressed grated carrot, soft avocado and egg; the Ricotta and Chicken Sandwich, filled with grilled chicken, fre

With rapper Jay Park’s recently-launched Won Soju becoming a phenomenal hit, soju is getting a premium makeover.  For long, the vodka-like liquor has been loved for its accessibility (a bottle costs just about $1) and versatility (think of the boilermaker known as somaek or all the other variations). But these latest renditions are far more special, aiming to create a new subgenre of soju.  Questions remain about whether the premium versions will be more than a passing fad, w

Gimbap, the seaweed-wrapped rice roll stuffed with vegetables and other ingredients, has long been the meal-on-the-go staple in Korea. A humble roll of gimbap can vary in size and taste, depending on the filling. While all you need to do is pop a round slice in your mouth, making gimbap is a multistep process that takes effort and time, from preparing the filling to actually making the rolls. Featuring a plethora of stuffing combinations, today’s gimbap creations have come a long way

The Ven. Hongseung has worked diligently for close to 30 years to popularize temple food. Along the way she often heard criticism from people who said “temple food has lost its tradition and become fusion food because of too much emphasis on popularization.” But she disagrees. “I am not sure where the boundary between traditional food and fusion food is, but it could be a matter of ingredients. Vegetables like broccoli and paprika didn’t exist before in Korea. I use thes