Every autumn, Korean households across the country prepare for gimjang (김장): the communal, once-a-year process of making enough kimchi to last through winter. In 2013, UNESCO inscribed this practice on its Representative List of the Intangible Cult…
Songi, or matsutake mushroom, is a wild autumn delicacy that grows in a symbiotic relationship with red pine tree roots and cannot be commercially cultivated, making it one of the most expensive seasonal ingredients in Korean cuisine and a genuine l…
Autumn is Korea's most anticipated seafood season, when three specific catches — jeon-eo (gizzard shad), kkotge (blue crab), and daeha (fleshy prawn) — each hit their peak flavor for biological reasons tied to how they prepare for winter, making…
Chuseok, Korea's autumn harvest holiday held on the 15th day of the eighth lunar month, centers as much around its food as its family gatherings, with dishes built specifically to showcase that year's freshly harvested rice, grain, and fruit…
Jeon-eo, or gizzard shad, is a small silvery fish that's available in Korean waters year-round but is prized specifically in autumn, when cooling water temperatures cause the fish to build up fat reserves ahead of winter, giving it a noticeably …
Moono is chef Hoyoung Kim's follow-up to his Michelin-starred restaurant Jua, a more approachable à la carte Korean restaurant on the edge of Manhattan's Koreatown that trades a fixed tasting menu for a tightly curated selection of dishes — …
Joo Ok is the rare restaurant that moved its entire Michelin-starred operation from Seoul to New York rather than simply opening a new branch — chef Shin Chang-ho closed the original Seoul location in December 2023, relocated roughly half his staff …
Atomix, the two-Michelin-star restaurant chef Junghyun "JP" Park opened with his wife Ellia in 2018, has become one of New York's most consistently coveted reservations, ranking as high as No. 6 on the World's 50 Best Restaurants l…
Jungsik became the first Korean restaurant in the United States to earn three Michelin stars, a milestone reached in December 2024 that broke a 12-year drought in which no new restaurant had entered New York's three-star ranks since Eleven Madis…
Cote is the Korean steakhouse in New York's Flatiron District that became the world's first Korean barbecue restaurant to earn a Michelin star — a title it's held every single year since opening in 2017, making it arguably the most influ…
Hanjeongsik, Korea's full-course traditional meal format built around a table crowded with dozens of small side dishes alongside a central protein and rice, takes on a genuinely different character depending on which city serves it — Jeonju'…
While Incheon's Chinatown gets most of the credit as jjajangmyeon's birthplace, Korea's other major cluster of century-old Chinese restaurants sits in central Seoul, in the neighborhood around the former Chinese legation near Myeongdong …
Korea's biggest seafood markets share the same basic format — pick your seafood live from a tank, have it butchered on the spot, then carry it upstairs or next door to eat as sashimi — but each of the country's major markets has its own dist…
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