Seoul

Pyeongando Mandujip: Dumplings from the North

North and South Korea may be separated by a heavily fortified border, but there’s a culinary link that defies that separation. In fact, there are many types of North Korean foods that are popular in South Korea, and dumplings are one of them. Korean dumplings share a similar shape with Chinese jiaozi and baozi, as well as Japanese gyoza, and are all referred to as mandu in Korea. Due to the colder climate, rice cultivation is less viable in North Korea, leading to a greater reliance on flour- and buckwheat-based dishes. Mandu, made from wheat flour dough, is a staple food in the north, typically larger, more rustic, and filled with a generous mixture of tofu and mung bean sprouts. Compared to South Korean mandu, North Korean-style dumplings are known for being milder and more comforting.

Seoul

Cheongjinok: Hangover Helper

The morning after a festive night brings familiar symptoms: a throbbing headache, heartburn, perhaps an upset stomach. As people reach for something to soothe their hangover, they take part in a shared experience that transcends borders and cultures, uniting humanity in the eternal quest for the perfect hangover remedy. Korea has its own iconic day-after-drinking cure: haejangguk, which literally translates to “hangover soup.” It’s a hot, hearty soup filled with meat and vegetables, served with rice. Korean drinkers often joke that the salty, steaming broth pairs perfectly with a shot of soju, leading to the familiar scene of someone drinking soju alongside haejangguk to cure their hangover – only to end up drinking more.

Seoul

Cheonghakdong Buchimgae: Rainy Day Jeon

Some foods are just made for certain weather: hot chocolate or creamy stew feel like a warm blanket on a cold winter day, while cold watermelon and shaved ice are perfect under the summer sun. Just as the sight of a campfire calls to mind well-roasted marshmallows, changing seasons and gentle breeze evoke cravings for familiar comforts. For Koreans, only one dish will do on a cloudy, damp rainy day: crispy, savory jeon. Jeon, a traditional Korean dish, is a type of fritter made by coating ingredients like fish, meat, and vegetables in flour and egg before frying them, or by finely chopping the ingredients, mixing them into a batter, and frying them. Popular varieties include kimchi-jeon and pa-jeon (green onion jeon), but nearly anything – mushrooms, shrimp, beef liver, or stuffed green peppers – can be transformed into jeon.