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…
‘Bojagi’, the Beautiful, Sustainable, Eco-Friendly Alternative to Paper Gift Wrapping
Need an innovative or environmentally alternative to wrapping paper for your presents this Christmas? How about using ‘Bojagi’ to wrap a special gift for a…
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…
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,…
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…
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…
‘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…