Scrolldown
Comfort Food Week
Top 10 Comfort Foods
Hearty Comfort Foods
Restaurants-on-Wheels
Meal Kit Seoul Restaurant Week
-
100 Seoul Restaurants & Bars
100 Seoul Restaurants & Bars
-
Seoul Restaurants @Home
Seoul Restaurants @Home
-
Live Cooking Class
Live Cooking Class
TASTE of Seoul Chef & Bartender
-
-
-
-
-
-
-
-
-
-
Chef Kim Sung-woon
-
Chef Kang Min-goo
-
Chef Cho Hee-sook
-
Chef Lee Jun
-
Chef Kim Se-kyeong
-
Chef Lee Hyung-joon
-
Chef Shin Chang-ho
-
Chef Lee Choong-hu
-
-
Chef Yim Jung-sik
-
Chef Cho Eun-hee
-
2019.11.20 ~ 11.21
Sweet Seoul @New York
Sweet Seoul is a dessert pop-up event to promote Seoul’s food tourism and to form a sustainable Korean New Wave through Seoul-based Korean desserts. This is the third pop-up following the events held in Tokyo and Paris. Five Seoul dessert chefs introduced Korean dessert available only in Seoul. The event consisted of exhibitions, tasting and photo exhibitions and it offered a dessert tasting course paired with traditional Korean liquor in collaboration with 14Hands, Pastry Chef Lee Eun-ji of New York’s Jungsik, and Master Sommelier Kim Kyeong-mun. On the second day, 30 people of local media, influencers, and chefs participated in VIP reception and had meaningful time of enjoying Seoul desserts and a mini concert.
Venue Jungsik, New York
Participants Kim Yeong-min (Executive Chef at Dong Byoung Sang Ryoun), Kim Myeong-suk (Owner Chef at Kimssibooin), Baek Ji-man (Head Chef at HAAP), Ahn Hyeon-min & Ahn Sang-min (Chefs at Biwon), Hwang In-taek (CEO of Gangjeong House), Hwang Yong-taek (Chef at Gangjeong House), Lee Mun-gyu (Sous-chef at Gangjeong House), Lee Eun-ji (Pastry Chef at Jungsik), Kim Kyeong-mun (Master Sommelier)
-
2019.11.1 5~ 11.17
Sweet Seoul @Paris
“Sweet Seoul,” with aims for a sustainable development of the Korean New Wave beyond the current trends of focusing on K-pop, was held to focus on Korean desserts coinciding with the trends of the global phenomenon of food tourism, eating out at vegetarian and vegan restaurants, and sustainability as well as to promote the style and flavor of Seoul desserts. Sweet Seoul @Paris was held in Galeries Lafayette Haussmann, the mecca of lifestyle and shopping. On the evening of November 15, a reception was held for local chefs and VIPs to offer tasting for people in the premium tourism and cuisine industry and to have time of interacting with chefs. In particular, Kim Tae-yeol who runs a bar in London presented cocktails made of traditional Korean liquor and received a lot of attention. For two days from November 16 to 17, Korean dessert exhibition and tastings as well as an exhibition of craft artworks by artists and photo exhibition were held for Parisian visitors.
Venue Galeries Lafayette Haussmann, Paris (3F, Apartment Lafayette)
Participants Kim Yeong-min (Executive Chef at Dong Byoung Sang Ryoun), Kim Myeong-suk (Owner Chef at Kimssibooin), Baek Ji-man (Head Chef at HAAP), Ahn Hyeon-min & Ahn Sang-min (Chefs at Biwon), Hwang In-taek (CEO of Gangjeong House), Hwang Yong-taek (Chef at Gangjeong House), Lee Mun-gyu (Sous-chef at Gangjeong House), Kim Tae-yeol (Bartender)
-
2019.09.05 ~ 09.08
Delicious Seoul
“Delicious Seoul” was the second installment of Seoul’s Korean food pop-up event, participating in Belgium’s representative food festival “Eat! Brussels,” an international food festival which holds pop-up kitchens for four days with Brussels’ famous chefs as well as chefs invited from major cities around the world. Every year, some 100,000 people come to the festival and enjoy cuisine of local fine dining restaurants in Brussels, as well as exotic cooking worldwide. In 2019, some 14 cities participated in the festival. Unlike other pop-up events through which different cities participate in one restaurant, Delicious Seoul comprised a team of four young chefs who are building their career in Korea and overseas. For this event, Chef Cho Hee-sook of Hansikgonggan, an expert in Korean food and popularly praised as “Chefs’ Mentor,” participated as a cooking consultant and took in charge of supervising menus. A team of young cooks who specialize in Western and Korean cuisines presented 8 kinds of menus emphasizing Korean food elements, such as dried vegetable bibimbap, shrimp pancakes, chungmu gimbap, spicy bulgogi, braised pollack noodles, and fried tofu. They were showered with praises and questions like “Where can I have this kind of food?” Soybean paste sauce and relatively spicy chili sauce were very popular among local visitors. In particular, shrimp pancakes were a big hit and saw the possibility of globalization of traditional Korean pancakes.
Venue Parc de Bruxelles, Brussels
Participants Park Min-ji, Park Cheol, Shin Sang-hwa, Kim Do-yeon
-
2018.11.03 ~ 11.04
Sweet Seoul @Tokyo
This installment of “Sweet Seoul,” an exhibition and pop-up event to promote Seoul’s delectable charms through Korean desserts, was held in the center of Tokyo, a paradise of desserts, to present the attraction of Korean desserts as well as the refined and sweet image of Seoul. It held an exhibition of artworks by new craft artists and a photo exhibition of famous places of delicious Seoul desserts to showcase Korean desserts as well as its dessert culture. 6 Seoul-based dessert shops with heritage as well as 8 craft artists, participated in the event. Among them, 5 chefs flew to Tokyo and helped with tasting and answered questions that visitors had about Korean desserts. For 2 days, some 21 million people visited the event, about three times the daily average visit.
Venue Daikanyama T-Site Garden Gallery, Tokyo
Participants Kim Yeong-min (Executive Chef at Dong Byoung Sang Ryoun), Kim Myeong-suk (Owner Chef at Kimssibooin), Baek Ji-man (Head Chef at HAAP), Ahn Hyeon-min & Ahn Sang-min (Chefs at Biwon), Hwang In-taek (CEO of Gangjeong House), Hwang Yong-taek (Chef at Gangjeong House), Lee Mun-gyu (Sous-chef at Gangjeong House)
-
2018.09.25
Eat! Seoul @Fukuoka
This installment of “Eat! Seoul,” as part of Seoul’s initiative to promote Seoul’s flavor and style, featured a collaboration project between Chefs Cho Hee-sook and Takeshi Fukuyama in Fukuoka. Chef Cho Hee-sook, popularly praised as “Chefs’ Mentor” with a unique cooking food in her own, met with Chef Takeshi Fukuyama who with over 30 years of cooking experience runs La Maison de la Nature Goh in his hometown of Fukuoka. The two chefs collaborated by presenting their dishes in turn. They received praise from local media, influencers and chefs, getting amazing responses such as “I didn’t know about these aspects of Korean cuisine,” “This has been a new discovery for me of Korean food,” and “I’m going to visit Seoul to try in person.”
Venue La Maison de la Nature Goh, Fukuoka
Participants Cho Hee-sook (Chef at Hansikgonggan), Takeshi Fukuyama (Chef at La Maison de la Nature Goh)
-
2018.09.06 ~ 09.09
Eat! Seoul @Brussels
“Eat! Seoul,” which promotes food tourism while showcasing Seoul’s food culture, was invited to be held during Belgium’s major food festival “Eat! Brussels.” “Eat! Brussels” is an international food festival which holds pop-up kitchens for four days with Brussels’ famous chefs as well as chefs invited from major cities around the world. Every year, some 100,000 people come to the festival and enjoy cuisine of local fine dining restaurants in Brussels, as well as exotic cooking worldwide. In 2018, 12 cities around the world participated in the festival and Seoul city participated in for the first time. Unlike other pop-up events through which different cities participate in one restaurant, Delicious Seoul comprised a team of four young chefs who are building their career in Europe participated in the event at the Korean pop-up kitchen. For this event, Chef Cho Hee-sook of Hansikgonggan, an expert in Korean food and popularly praised as “Chefs’ Mentor,” participated as a cooking consultant and took in charge of supervising menus. 8 kinds of menus included mushroom steamed rice for vegetarians, mini traditional Korean 5-side meals, sweet and sour chicken, shrimp in pine nut sauce, drinking table served with shredded radish, soy-braised pork belly, and short rib patties with chives were prepared; they were very popular among local visitors and ranked first in food sales over other cities’ kitchens.
Venue Parc de Bruxelles, Brussels
Participants Kim Hui-jung, Kim Min-ji, Jeong Jae-ho, Seo Tae-seong
