Why Seoullo 7017?

The Seoullo 7017 pathway reopened on May 20th 2017, as a connection between the eastern and western sides around Seoul Station. The structure first opened as a highway for cars in the 1970’s, but was closed due to safety issues. Instead of tearing down the structure,...

Bibimbap

Bibimbap (비빔밥) is a standout amongst the most quintessential Korean foods. The dish is well known all over Korea and now picking up popularity abroad. The dish is brimming with the assortment in both flavor and feel. The mix of unbelievably deep flavors and...

‘Banchan’, Small Dishes on The Korean Dining Table

The Korean food table is made up of 'rice,' 'soup,' and 'small-dishes.' Many people say 'side dish' in English but 'small dish.' 'Small dish' is the right expression. Every dish can be developed into one excellent food. For example, Koreans, who are known to be...

Korean Table Basics

For centuries, the Koreans have eaten the product of the sea, the field, and the mountain because of the components of the Korean peninsula and a recognize atmosphere makes Korean food more abundant. Korean foods are extremely unique, exotic, and accurate. The most...

8 Korean Foods with Special Meanings

Does what you’re eating mean what you think it means? ‘Janchi guksu’ noodles for a long and happy life Noodles in Korea have come to symbolize longevity and good health. For this reason, a type of noodle soup called ‘janchi guksu’ is traditionally eaten on wedding...

Why Korea Uses Metal Chopsticks?

Korea is the only country in the world to use metal chopsticks. Other Asian countries, including China, Japan, Thailand, and Indonesia, use chopsticks made of wood, or bamboo. Not only are Korean chopsticks made of metal, but they’re also flatter, square in shape, and...

7 Korean Soups to See You Through Winter

It’s cold outside. A good soup helps. As anyone living here will have noticed, Korea loves its soups. Most Korean meals come with at least one kind of soup included in their banchan (side dishes). Whether its seaweed soup with a simple lunch of kimchi and rice, a...

Korea’s 24 ‘Jeolgi’ Seasons

How well do you know Korea’s lunar calendar, and its 24 ‘Jeolgi’ seasons? Like many other East Asian countries, Korea traditionally followed a lunar calendar, as opposed to the solar calendar followed by the West. Unlike the solar calendar, which is based on the...

Winter Solstice and ‘Patjuk’

What do you know about red bean porridge, or ‘patjuk’? Made from boiled, softened red beans, water, and glutinous balls of rice, and sometimes eaten with honey, ‘Patjuk’ is a cold-weather treat traditionally consumed on winter solstice. Winter solstice in Korea is the...

8 Korean Snacks Not to Miss This Winter

Winter in Korea sees a range of fruits, treats, and foods hit the shelves that are not as readily available the rest of the year. Make sure not to miss out on these eight yummy, seasonal snacks! Sweet Potato (Goguma) Photo source: http://cfile3.uf.tistory.com...

6 Instagrams to Follow for Korean Food

At some point over the last few years, taking photos of your food before you eat it has become a firmly established step in social-eating rituals. In fact, restaurants around the world are starting to alter their plating methods and dish presentation purely so that...

A Taste of Korean Royal Court Cuisine: Kaesong Bossam Kimchi

In light of last week’s blog post on ‘kimjang’, this week Gastro Tour Seoul is excited to introduce a very special and historically significant Korean dish, made - of course - using Kimchi. Traditional Bossam Kimchi, literally meaning ‘wrapped kimchi’, comes from the...

A Trip to the Tuscany of Korea

Gastro Tour Seoul’s 'Tuscany of Korea' Tour The Taean Peninsula to the south-west of Seoul is a lesser-known Korean county which produces some of the country’s highest quality crab, flat fish, abalone, oysters, mackerel, rice, squash pulp, ginger and sea salt. [All...

‘Kimjang’ and the Kimchi Making Process

If asked to name the first Korean food which springs to mind, a response from many might be ‘kimchi’. And with good reason, too. Kimchi is eaten as a side dish at almost all Korean mealtimes, and rice, soup, and kimchi often constitute a quick but healthy meal. But...

Gastro Tour Seoul’s Brew Master Tour

On October 5th 2015, Gastro Tour Seoul and a team of hungry and thirsty food bloggers from I Ate My Way Through took on GTS’s Brew Master Tour. The Brew Master tour covers two breweries in Seoul’s Bukchon and Insa-dong region - the older part of the city located north...