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2024-03-29, Friday

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ROYAL CUISINE

CULMINATION OF FLAVORS, STYLE, AND PHILOSOPHY IN KOREAN CUISINE Korea, a country that boasts 5,00...

FOOD FESTIVALS Part3

ICHEON RICE CULTURAL FESTIVAL OCT. Icheon has been a major producer of quality rice since the Jo...

FOOD FESTIVALS Part2

With four distinctive seasons and a unique geological environment, you will be fascinated by the bea...

FOOD FESTIVALS Part1

With four distinctive seasons and a unique geological environment, you will be fascinated by the bea...

TRADITIONAL MARKETS

If you would like to understand the history and culture of the region, the traditional market is jus...

ENJOY THE BOLD TASTE OF T...

Gyeongsang-do region is divided into Gyeongsangbuk-do, which has a o please guests’ palates. large b...

TIPS FOR USING RESTAURANT...

CHOOSING MENU ITEMS Korean cuisine usually includes steamed rice, soup and kimchi. If you order a...

A REPUTATION FOR TIMEHONO...

Jeolla-do is well-known for its delectable food. The region is close to the south sea and has the fe...

SIMPLE, UNPRETENTIOUS FOO...

The cuisine of Chungcheong-do is distinguished by the simplicity of the food that brings out natural...

REFINED TASTES AND STYLES...

Seoul developed diverse and splendid culinary culture throughout its 600-year old history as a capit...

Holiday Foods

The biggest Korean holidays are Seollal (Lunar New Year’s Day), Chuseok (Korean Thanksgiving), and J...

SUL

Koreans have brewed and enjoyed their own liquor since ancient times, and a unique traditional liquo...

Juk

Porridge can be said to be a variation of rice. Unlike rice, which needs to be chewed, porridge is m...

Guksu

Today, noodles are often enjoyed as a quick meal, but in the past, noodles were served on special oc...

Banchan

Banchan, or side dishes show the “balanced diversity” in Korean cuisine. Along with the staple dish ...

GUK, JJIGAE & JEONGOL...

Koreans enjoy broth dishes for almost every meal, and there are a variety of broth dishes in Korean ...