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The Inside Scoop
This summer, you can find soft serve on just about every corner, but what about the real old-fashioned stuff? Churned, scoopable, rich with butter fat, comes in a dozen or two flavors? Fortunately for you, weโve done some sleuthing and the resultsโall small batch and handmadeโare oh-so-worth it. On the list that follows, youโll find both American-style ice cream and gelato (which, hardliners be damned, is really just Italian for โice creamโ). Yes, there are differences. American ice cream is served colder and harder, has more air, more butter fat, more star-spangled Coney Island street cred. Gelato, served warmer and softer, has less air and a higher milk to cream ratio and takes longer to churn (how very Italian). But as with many food categories, there are cross-overs all along the spectrum. Whatโs most important is that you can scoop it, savor it and take the edge off summerโs sizzle.


ํผ๋จน๋ ์์ด์คํฌ๋ฆผ์ด ์ง๋ฆฌ!
2014๋ ์ฌ๋ฆ์ ์ํํธ์์ด์คํฌ๋ฆผ์ด ์ง๋ฐฐํ๋ค๊ณ ํ ์ ์์ ์ ๋๋ก ์๋ง์ ๋ง์ด ์์์ ธ ๋์๋คโ์๋ฆฌ์ผ ๋ง, ์งํก์ด ์์ด์คํฌ๋ฆผ, ๊ทธ๋ฆฌ๊ณ ๋น ์ง๋ฉด ์ญ์ญํ ๋ฒ๊ฟ ์์ด์คํฌ๋ฆผ๊น์ง. ์ด์ ๋ ๋๋ฌด ๋ง์์ ธ์, ํก๋จ๋ณด๋ํ ๊ฐ๋ง ๊ฑด๋๋ฉด ์๋ก์ด ์ํํธ์์ด์คํฌ๋ฆผ ๊ฐ๊ฒ๊ฐ ๋ณด์ผ ์ ๋๋ค. ํ์ง๋ง ๊ทธ๋ ๋ค๊ณ ํด์ ์๋ ์คํ์ผ์ ์์ด์คํฌ๋ฆผ์ ์ด์ค๋ฝ๋ค๊ณ ์๊ฐํด์๋ ์ ๋๋ค. ๊ธฐ์ต๋๋๊ฐ, ์์ผ๋ก ์ง์ ํ์ ์ด ๋ง๋ ์ฐ์ ๋์ ํดํด ๋๋, ๋จน์์ง์ค๋ฝ๊ณ ๋๊ทธ๋๊ฒ ํผ๋ธ ๊ทธ ์๋ ์์ด์คํฌ๋ฆผ. ๋ฌด์จ ๋ง์ ๋จน์๊น ์ ํ์ง ๋ชปํด ์ ๋ฆฌ ์ผ์ผ์ด์ค ์์์ ๋ฐ์ ๋๋ ๊ตฌ๋ฅด๋ฉฐ ์์ญ ๊ฐ์ง ์์ ๋์ด ํ๋ฅ๊ทธ๋ ์ง๋ ๊ผฌ๋ง ์์ ๋น์ ์ ๋ชจ์ต์. ์ด์ ๋์ด์ ์์ด์คํฌ๋ฆผ์ ์ฌ๋ฆ๋ง์ ์ ์ ๋ฌผ์ด ์๋๋ค. ์คํ๋ ค ๊ฒจ์ธ์ ์์ด์คํฌ๋ฆผ ๋งค์ถ์ด ๊ป์ถฉ ๋ด๋ค๊ณ ํ๋๋ฐ, ์ด๋์น๋์ด๋ผ๋ ๋ง์ด ๊ดํ ์๊ธด๊ฒ ์๋ํ ๋ค. ํ ๊ฒจ์ธ์๋ ๋ฐ์ ๋น์ ์ ์ํด ์ฐ๋ฆฌ๊ฐ ๋ค ์ฐพ์๋ดค๋ค. ์์ธ์์ ์ ์ผ ๋ง์๋ค๋ ์๋ ์์ฐ์ ์์ ์์ด์คํฌ๋ฆผ ์ง. ์ฌ๊ธฐ์๋ ๋ฏธ๊ตญ์ ์์ด์คํฌ๋ฆผ๊ณผ ์ ค๋ผํ (์ดํ๋ฆฌ์์ด๋ก ๊ทธ๋ฅ ์์ด์คํฌ๋ฆผ์ด๋ผ๋ ๋ป์ด๋ค. ์ด๊ฑฐ ์ฌ์ค ๋ณ๋ฐ ๋ค๋ฅผ ๊ฑฐ ์๋ค) ๋ชจ๋ ํฌํจํ๋ค. ๊ทธ๋, ๋์ด ์ข ๋ค๋ฅด๊ธด ํ๋ค. ๋ฏธ๊ตญ์ ์์ด์คํฌ๋ฆผ์ ๋ ์ฐจ๊ฐ๊ณ ๋ฑ๋ฑํ ์ง๊ฐ์ ๊ณต๊ธฐ์ ์ ์ง๋ฐฉ์ด ๋ ๋ง์ด ๋ค์ด๊ฐ ์๋ค. ๊ทธ์ ๋นํด ์ ค๋ผ๋๋ ๊ทธ๋ณด๋ค๋ ๋ ์ฐจ๊ฐ๊ณ ๋ถ๋๋ฌ์ฐ๋ฉฐ ๊ณต๊ธฐ ํจ์ ๋์ด ์ ๊ณ ์ฐ์ ๋ ํฌ๋ฆผ ๋น์จ์ด ๋ ๋๋ค. ๋ ์ค๋ ์๊ฐ ์ ์ด์ผ ํ๋ ๊ฒ๋ ๋ค๋ฅธ ์ ์ด๋ค. ํ์ง๋ง ์ค์ํ ๊ฑด ๋ฏธ๊ตญ์ ์์ด์คํฌ๋ฆผ์ด๋ ์ ค๋ผํ ๋ ํ์ ํฌ๊ฒ ํผ์ ์ ์ ๋ฌด๋ ์๊ฐ ๊ฒจ์ธ ์ถ์์ ์ธ์ ๋จ์๋๋ ๋ฏ ๊ทธ ๋ง์ ๋ฐํ ๊ฒ์ด๋ผ๋ ๊ฒ.ย

๋งฅ์ฃผ ๋ง์๋ฌ ๋ ๋ ์ฌํ
์ฐ๋ฆฌ๊ฐ ์ฐจ์ ์ฌ๋ผํ ๋ด๋น๊ฒ์ด์ ์ '์ฝ๋ฆฌ์ ํฌ๋ํํธ ๋ธ๋ฅ์ด๋ฆฌ'๋ฅผ ์ ๋ ฅํ๋, ์ฃผ์๋ฅผ ์ฐพ์ ์ ์๋ค๋ ๋ฉ์์ง๊ฐ ๋ด๋ค. โ์ฐ๋ฆฌ, ์ ๋ น ๋์๋ก ๊ฐ๊ณ ์๋ ๊ฑฐ ์๋๊น์?โ ๋ด๊ฐ ๋๋ด ๋ฐ, ์ง๋ด ๋ฐ์ผ๋ก ๋งํ๋ค. ์ด๋ ์์นจ์ ํ์๋น ํ๋์ ์กฐ๊ธ์ฉ ๋น๊ฐ ๋ด๋ ธ๋๋ฐ, ์ฐ๋ฆฌ๊ฐ ๊ณ ์๋๋ก์ ๋ค์ด์์๋ง์ ๋น๊ฐ ์ต์๋ก ์์์ง๊ธฐ ์์ํ๋ค. ์ ๋ค์ ๋ป์ธ๊ฐ? ์ด์ฉ๋ฉด ์์ธ์ ๊ทธ๋ฅ ์์์ด์ผ ํ๋์ง๋ ๋ชจ๋ฅธ๋ค. ํ์ง๋ง ์์ ๊ทผ์ฒ์์ ๊ฝ ๋งํ ์๋ ๋๋ก๋ฅผ ๋ฒ์ด๋๋ ๊ฐ์๊ธฐ ๋น๊ฐ ๊ทธ์ณค๋ค. ๋ง์น, ๋ฌด์จ ์ ์ฃผ์์ ํ์ถํ ๊ฒ์ฒ๋ผ ๋ง์ด๋ค. ๊ทธ๋ฆฌ๊ณ ์ฐ๋ฆฌ ์์ ํ ํธ์ธ ๋๋ก์ ์๋ฆ๋ค์ด ์ฐ, ๊ทธ๋ฆฌ๊ณ ์ถฉ์ฒญ๋์ ์๊ณจ ํ๊ฒฝ์ด ๊ธฐ๋ค๋ฆฌ๊ณ ์์๋ค. ย ๋ชฉ์ ์ง์ ๋์ฐฉํด์ ์ฐ๋ฆฌ๋ ๋จผ์ ๋ธ๋ฃจ์ด๋ฆฌ์ ์๋ ํญ๋ฃธ์ผ๋ก ํฅํ๋ค. ์ผํ ์ค ์์นจ์ ๋จน๊ณ ์จ ์ฌ๋์ด ์๋ฌด๋ ์์๊ธฐ ๋๋ฌธ์ ๋ค๋ค ๋ฐฐ๊ฐ ๋ฌด์ฒ ๊ณ ํ ๋ค. ์ด๊ณณ ํญ๋ฃธ์์๋ ํผ์์ ์์์ง, ๋งฅ์ฃผ ๋ฑ์ ๊ฐ๋จํ ์์์ ๋จน์ ์ ์๋ค. ํฌ๋ฌ์คํธ๋ฅผ ์๊ฒ ํด์ ๋ง๋ ํผ์๊ฐ ๋ง์ด ์ข์๋ค. ๋งฅ์ฃผ๋ ๋ฌผ๋ก ํ๋ฅญํ๊ณ . ํผ์ ๋ฐ์ฃฝ์ ์์กฐ์ฅ์์ ์ง์ ๋ง๋ ํ๊ทธ ๋ฏธ(Hug Me) ๋งฅ์ฃผ๋ฅผ ๋ฃ์๋ค๊ณ ํ๋ค. ์ํผํ ์ํธ๋ฌ์ค ํ๋ฏธ๊ฐ ๋งค๋ ฅ์ ์ด๋ฉฐ, ํฉ๊ธ๋น ์์๊ณผ ๋ถ๋๋ฌ์ด ์ง๊ฐ์ผ๋ก ํฌ๋ํํธ ๋งฅ์ฃผ์ ์ต์ํ์ง ์์ ์ฌ๋๋ค๋ ์ข์ ํ ๋งฅ์ฃผ๋ค.ย ํญ๋ฃธ์๋ ๋ค๋ฅธ ๋ ์ข ๋ฅ์ ๋งฅ์ฃผ๋ ๊ตฌ๋น๋์ด ์์๋ค. ๋ฏธ๊ตญ์ ๋ฐ๋งฅ์ฃผ์ธ ์ฝ์ค๋ฏน ๋์(Cosmic Dancer)์ ๋น ํ์ด(Be High)๋ผ๋ ์ธ๋์ ํ์ผ ์์ผ. ๊ทธ๋ ๋ค, ์ฐ๋ฆฐ ๋ฆ์ ์์นจ์์ฌ๋ก ๋งฅ์ฃผ๋ฅผ ๋ง์ จ๋ค. ย ์คํ ๋ ์์ฏค, ๋ง์นจ๋ด ์์กฐ์ฅ ํฌ์ด์ ๋์ค ์๊ฐ์ด ๋์๋ค. ํฌ์ด๊ฐ ์์๋๋ฉด ๊ฐ์ฅ ๋จผ์ ํ๋ ์ผ์ ์์กฐ์ฅ ๋ด์ ์์ ๊ด๋ฆฌ๋ฅผ ์ํด ์ ๋ฐ์ ํ๋์์ ์ ์ถ์ฑ ์๋ ๋น๋ ์ปค๋ฒ๋ฅผ ์์ฐ๋ ๊ฒ์ด๋ค(๊ฐ๊ธ์ ํ์ดํ์ ํผํ๋ ๊ฒ์ด ์ข๋ค). ์ด๊ณณ์ ๋ด๋ถ์ ํด๋์ ํ๋ ์นด๋ฉ๋ผ๋ฅผ ๋ฐ์ ํ๋ ๊ฒ์ด ๊ธ์ง๋์ด ์๋๋ฐ, ์ฌ์ค ์ด ํธ์ด ์ฐจ๋ผ๋ฆฌ ์์ฌ์ด ๋๋ค. ํ๋ฃจ ์ข ์ผ ์์๊ฑฐ๋ฆฌ๋ฉฐ ์ธ๋ ค๋๋ ์ ํ๊ธฐ์์ ํ ์๊ฐ ์ ๋ ๋จ์ด์ ธ ์๋ ํ๋ฃจ๋ ๊ด์ฐฎ์ง ์์๊ฐ. ์ท์ ์์กฐ์ฅ ๋ด๋ถ์ ์จ๋์ ๋ฐ๋ผ ์ ๊ณ ๋ฒ์ ์ ์๊ฒ ์ฌ๋ฌ ๊ฒน์ ๊ฒน์ณ ์ ๋ ๊ฒ์ด ์ข๋ค. ํฌ์ด๊ฐ ์์๋๋ฉด ๋งจ ๋จผ์ ์ฒซ ๋ฒ์งธ ๋ฐฉ์์ ๋งฅ์ฃผ ์๋ฃ๋ฅผ ๋ง๋ณธ๋ค. ๊ทธ ๋ค์ ์ฌ๋ฃ๋ค์์ ํํ์ ๋ฐ์์ด ์ผ์ด๋๋ ๊ฒ์ ๋ณด๊ธฐ ์ํด ๊ฝค ๋์ด ๋ ๋ฒ์งธ ๋ฐฉ์ผ๋ก ์ด๋ํ๋ค. ๊ทธ๋ฌ๊ณ ๋์๋ ์ฌ๋ฃ์ ํจ๋ชจ๊ฐ ๋ํด์ง๊ณ ๋ฐํจ๊ฐ ์์๋๋ ๋ฐฉ์ผ๋ก ๊ฐ๋๋ฐ, ์ด ์์ ๋ ์ถฅ๋ค. ์ด ๋ฐฉ์์๋ ๋งฅ์ฃผ ํฑํฌ์์ ๊ฐ ๊บผ๋ธ ์ ์ ํ ๋งฅ์ฃผ๋ฅผ ๋ง๋ณผ ์ ์๋ค. ์ฐ๋ฆฌ๋ ๊ฐ ๋ง๋ค์ด์ง ํ๊ทธ ๋ฏธ๋ฅผ ํ์ ๋ง์ จ๋๋ฐ ๋๋ ๊ผญ ์ ์์์ ๋ง ์ง๋ธ ์ฐ์ ๋ฅผ ๋ง์๋ ๊ฒ ๊ฐ์ ๋๋์ ๋ฐ์๋ค. ์ฌ๊ธฐ์ ๋ง์ ๋งฅ์ฃผ๋ ๋์ฅ๊ณ ์์ ๋ง ๊บผ๋ธ ๊ฒ์ฒ๋ผ ์ฐจ๊ฐ์ง๋ ์์์ง๋ง ์ ์ด๋ ๋์๊ฒ ๋ญ๊ฐ ๋ ์ ์ ํ ๋ง์ด ๋๊ปด์ก๋ค. ย ์ฐ๋ฆฌ๋ ๋ธ๋ฃจ์ด๋ฆฌ์ ๋ช ๊ฐ์ง ํฌ์ด ์ค ํด๋์ ํฌ์ด๋ฅผ ํ๋ค. ๋น์ด ๊ธฑ ํฌ์ด(Beer Geek Tour)๋ MIT ์ถ์ ์ ์์ง๋์ด์์ ๋งฅ์ฃผ ์์กฐ์๋ก ์ ํฅํ ๋น์ด ๋ง์คํฐ ๋งํฌ ํด๋จผ ์จ๊ฐ ์งํํ๋ค. ๊ทธ๋ ์ธ๊ณ์ ์ฌ๋ฌ ๋ธ๋ฃจ์ด๋ฆฌ์์ ์ผํ๋ฉฐ ๊ทธ๊ณณ์์ ์ปจ์คํ ์ ๋ฌด๋ฅผ ๋งก์์์ผ๋ฉฐ ๊ฐ์ฅ ์ต๊ทผ์๋ ์ผ๋ณธ์ ํํ์น๋ ธ ์์กฐ์ฅ์์ ์ผํ๋ค. ํด๋์ ํฌ์ด๊ฐ ๋๋๊ณ ๋์ ๊ทธ์ ์ ๊น ์ด์ผ๊ธฐ๋ฅผ


์๋์์น ์๋ ํฌ์ด
์๋์์น๋ ๋์ด์ ์์นจ ๋์ฉ, ๋์ถฉ ๋จน๋ ํ ๋ผ๊ฐ ์๋๋ค. ํ ๋ผ๋ฅผ ๋จน์ด๋ ์์คํ๊ฒ ์๊ฐํ๋ ๋น์ ์ ์ํด ์ค๋นํ๋ค. ํฌ๋ฃจํฌ๊ฐ, ๋ฒ ํธ๋จ, ๋ฏธ๊ตญ ํ๋ผ๋ธํผ์, ๋ชจ๋ก์ฝ์ ํํค๋ฅด, ์ฌ์ง์ด ์ฟ ๋ฐ์ ์๋์์น๊น์ง. ์ญ์ฌ๋ ํฅ๋ฏธ์ง์งํ ์ธ๊ณ ๊ฐ๊ตญ์ ์๋์์น ํฌ์ด. ๋ ์ค์ํ ๊ฑด ์์ธ์์ ๋ณธํ ์ฒ๋ผ ์ฆ๊ธธ ์ ์๋ค๋ ๊ฒ.


The best rooftop cafes in Seoul
Picture summer from above. Add blue skies and a cool breeze to those iced Americanos and you're two steps from heaven, really.ย

A world sandwich tour in Seoul
Seoul's sandwich scene is changing and becoming much more diverse. Here's the best places (sometimes, the only places) to get the sandwiches you know and love.ย

Sightseeing in Jeju with Airbnb
Iโve long admired what the Jeju Olle Foundation and Airbnb have been doing to shake up the travel industry. But a recent trip south to see what theyโve been up to with their recent โA Day Away Awesome Jejuโ tour collaboration has made me even more of a fan.

Day trip, day drinking
When we input the address for the Korea Craft Brewery into our carโs navigation system, it returns an โaddress not foundโ message. โMaybe weโre heading to a ghost village,โ I suggest, only half-joking. The weather this morning is a steady, gray drizzle that turns into pounding sheets of rain as soon as we hit the highway. A sign from the gods? Maybe we shouldnโt have tried to leave the city. But as soon as we break free of the Suwon-area traffic, the rain suddenly lets up, as if weโve escaped a curse, and we have nothing but the open road and the beautiful mountains and countryside of Chungcheong ahead.The first thing we do when we arrive is head straight to the cafรฉโweโre starving and none of us have eaten breakfast. Itโs simple fare: pizza, sausages and beer. The fried potato wedges need a need a little work, but the pizza is good, especially if you like thin crusts, and the beer is great. The pizza dough is made with one of the breweryโs own beers, Hug Me, a spiced Belgian witbier that we also drank along with our meal. You can also order the other two beers on their label, an American wheat ale named Cosmic Dancer and an India Pale Ale called Be High. (Yes, we had beer for breakfast.) By 2pm, it was time for the brewery tour, and the very first thing you do is slip on blue footies over your shoes to keep things hygienic (we suggest avoiding high heels). There was something comical about all of us in puffy blue footwearโI felt a little bit like a cartoon character. Phones

Q&A: Gontran Cherrier
In Seoul, seeing international brands come in and set up shop in Seoul is nothing new. You want luxury? Dosan Parkโs chock full of it. Trendy coffee? Stumptown and Blue Bottle are here to stay. And bakeries? Eric Kayser and Rose Bakery have been here for years.ย So when Gontran Cherrier came to town last year, I figured it was news, but not like, news, you know?ย (Oh ye of little faith.) As it turns out, Gontran Cherrier has been turning heads in the world of baking for years now, but his recent forays into cities across Asia (and soon, Australia) are slowly making him a household name around the world. Heโs known for an impressive pedigree (heโs a third generation baker, has worked with Alain Ducasse and Alain Passard, and published several books) and his bakery in Paris opened in 2010 to great success. Gontran Cherrier stands out amongst other international transplantsโnot only does he incorporate local ingredients into his baked goods, heโs taken them back to Paris as well. (Bravo.) Gontran came to Seoul for a staff training last week and we sat down with him on a rainy afternoon to talk bread. What direction are you taking with your bakeries as you open more of them around the world? My direction is inspired by my travel and food and knowing different cultures and spending time there. I try to adapt for each culture and each country where I open a shop and I try to mix and share with everybody. In Paris, I have some Korean and Japanese products, for example, sesame leaf a
Listings and reviewsย (24)

ํ๋ฒ๋ ๋ ํฌ๋ฅดํฌ๊ฐ
ํ๋์ธ์ง๋๋ ํ๋์ค์ ํฌ๋กํฌ๋ฌด์(์๋์์น์ ํย ์ข ๋ฅ)๋ฅผ ๋ณํํด ๋ง๋ ์๋์์น๋ค. ํฌ๋กํฌ๋ฎค์์ ๊ธฐ์์ย ํ ์ง์ทจ์ ์ธ ํฌ๋ฅดํฌ๊ฐ์ธ์ด ํ๋์ค์ ๊ฑฐ์ฃผํ๋ค 1960๋ ๋์ ํฌ๋ฅดํฌ๊ฐ ํฌ๋ฅดํฌ๋ก ๋์์ค๋ฉด์ ์๊ฒจ๋ ๋ฐ์ ์ฐพ์ย ์ ์๋ค. ์์ธ์ ์ ์ผํ ํฌ๋ฅดํฌ๊ฐ ์์์ ์ธ ํ๋ฒ๋ ๋ย ํฌ๋ฅดํฌ๊ฐ(Taverna de Portugal)์์๋ ์ ๋๋ก ๋ย ํ๋์ธ์ง๋๋ฅผ ๋ง๋ณผ ์ ์๋ค. ์ด๊ณณ์์๋ ํ๋์ธ์ง๋๋ฅผย ๋ง๋ค ๋ ๋ ๊ฐ์ ํฐ ๋นต ์ฌ์ด์ ๋ชจ๋ฅดํ๋ธ๋ผ ์์์ง, ์ด๋ฆฌ์กฐ,ย ํ, ๋ฑ์ฌ ์คํ ์ดํฌ, ๊ทธ๋ฆฌ๊ณ ํ๋ก์ํ ๋ฅผ ๋ผ์ด ๋ค ๊ทธ๊ฒ์ย ๋ชจ์ฐจ๋ ๋ผ ์น์ฆ๋ก ๋ฎ์ด ๋ค์ ์ด์ง ๊ตฌ์๋ธ๋ค. ์ฃผ์ธ ๊ฒธ ์ฃผ๋ฐฉ์ฅย ์๊ณ ์คํฐ๋ ธ ์ค๋ฐ ์จ๋ โ๊ทธ๋ฌ๋ ๋น๋ฐ์ ์์ค์ ์๋คโย ๊ณ ๋งํ๋ค. โ๋๊ตฌ๋ ์๋์์น๋ ๋ง๋ค ์ ์์ฃ . ํ์ง๋งย ์์ค๋ ๊ทธ๋ ์ง ์์์.โ ๋ ์คํ ๋๋ง๋ค ๊ฐ์์ ๋น๋ฒ์ด ์๊ธฐย ๋ง๋ จ์ด์ง๋ง ๊ธฐ๋ณธ์ ์ผ๋ก ํ๋์ธ์ง๋ ์์ค๋ ํ ๋งํ ์ย ๋งฅ์ฃผ๋ฅผ ๋ฒ ์ด์ค๋ก ํ๋ค. ๊ฐ๊ฐ์ ์๋์์น์๋ ์์ค๋ฅผ ๋ฌ๋ฟย ๋ฐ๋ฅด๊ณ ๊ทธ ์์๋ ๋ค์ ์ฌ๋ฆฌ๋ธ ํํ๋๋๋ฅผ ์ฌ๋ฆฐ๋ค. ์ง์ ํย ํฌ๋ฅดํฌ๊ฐ์ ๋ง์ ๋๊ปด๋ณด๊ณ ์ถ๋ค๋ฉด ๋๋ญ์ค ์๋์์น ๋ฉ๋ด๋ฅผย ์ฃผ๋ฌธํด๋ณด์(๋ฉ๋ดํ์๋ ์๋ค).

Taverna de Portugal
The Francesinha literally means โlittleย Frenchieโ in Portuguese and at Taverna deย Portugal, Seoulโs only Portuguese restaurant,ย the Francesinha goes all out. Itโs loaded withย mortadella, chorizo, ham, sirloin steak andย prosciutto between two slices of white bread,ย which is then covered in mozzarella cheeseย and lightly toasted. โBut the secret is theย sauce,โ says chef Agostino Silva, who owns theย restaurant with his wife Hee-rah. โAnyone canย make a sandwich, but the sauce is a differentย story.โ All Francesinha sauces are made with aย tomato and beer base, though every restaurantย has their own variation. Agostinoโs versionย includes a little wine and a little seafood, andย thatโs all heโll sayโthe recipe is a secret. Eachย sandwich is topped with olive tapenade afterย being liberally doused with their signature sauce.ย For a truly Portuguese experience, upgrade toย the deluxe sandwich (not on the menu), whichย includes a fried egg on top and fries on the side.ย And please, Agostino implores, donโt use sideย plates (you miss so much of the sauce) and donโtย waste time photographing it (it gets cold).

California Kitchen & Craft Pub
It used to be that you could find a whole lotta Californians in Seoul, but not a single California burrito. All thatโs changed now with the arrival of Cali Kitchen, opened by native Californian Chuck Chun. A businessman by trade but a chef at heart, Chuck was known for hosting small pop-ups in Seoul, cooking whichever hard-to-get foods he had a hankering for, be it Chipotle-style Mexican or Argentinian-style steak with chimichurri. Chuck decided to open CALI Kitchen this year to fill that Californian-Mexican hole in our hearts, and we couldnโt be happier about it. The menu is divided into two sides: on the left, you have the Cali Burger (which Chuck describes as โthe love child of a Shake Shack burger and an In-n-Out burgerโ) and chili fries; on the right you have the burritos, including that famous California Burrito. Loaded with your typical beef burrito fixingsย plusย fries, itโs a hefty meal thatโs more filling than flavorful, but it has its fans (San Diego surfers chow down on these after a long day out on the waves). If you like your salsa with a lot of kick, Chuck sometimes has an extra spicy batch on hand that you can ask for. The chili is well worth noting: we couldnโt stop eating it off the fries (weโll order the chili separately next time). Itโs a mildly spiced recipe thatโs full of meat, including a lot of steak. โOur butcher looks at us like weโre crazy when we ask him to grind up that quality meat,โ Chuck laughs. But itโs this commitment to high quality ingredient

์บ๋ฆฌํฌ๋์ ํค์น ์ค ํฌ๋ํํธ ํ
์์ธ์ ์บ๋ฆฌํฌ๋์ ์ถ์ ์ฌ๋๋ค์ ๋ง์๋ ์บ๋ฆฌํฌ๋์ ์ถ์ ์ ๋ถ๋ฆฌํ ๋ ์ด๋์๋ ์ฐพ์ ์ ์์๋ค. ์, ์ด์ ์บ๋ฆฌํฌ๋์ ์ถ์ ์ฒ ์ฒ(Chuck Chun) ์จ๊ฐ ์ฐ ์บ๋ฆฌ ํค์น์ด ์์ผ๋ ๋ชจ๋ ๊ฒ์ด ๋ฐ๋์๋ค. ์ฒ์ ๋ฌด์ญ ์ชฝ์์๋ ๋น์ฆ๋์ค๋งจ์ด์ง๋ง, ๋ง์๋ง์ ์ ฐํ๋ผ๊ณ ํ๋ค. ๊ทธ๋ ์์ธ์์ ์์ ํ์ ์คํ ์ด๋ฅผ ์ฌ๋ ๊ฒ์ผ๋ก ์ ๋ช ํ๋ฐ, ๊ทธ๋ ์์ ์ด ๋จน๊ณ ์ถ์ ์๋ฆฌ๋ผ๋ฉด ๊ตฌํ๊ธฐ ์ด๋ ค์ด ์์์ด๋ผ๋ โ์๋ฅดํจํฐ๋ ์คํ ์ดํฌ๋ , ์นํด๋ ์คํ์ผ์ ๋ฉ์์นธ ์๋ฆฌ๋ โ๋ง๋ค์ด๋ด๊ณค ํ๋ค. ์ด ๋ ์คํ ๋์ ๋ฉ๋ด๋ ํฌ๊ฒ ๋ ์ข ๋ฅ๋ค. ์ผ์ชฝ์๋ ์บ๋ฆฌ ๋ฒ๊ฑฐ์ ์น ๋ฆฌ ํ๋ผ์ด ๋ฉ๋ด๊ฐ ์๊ณ โ์ฒ์ ์ด๊ณณ์ ๋ฒ๊ฑฐ๋ โ์์ ๋ฒ๊ฑฐ์ ์ธ ์ค ์์ ๋ฒ๊ฑฐ์ ์ฌ๋์ผ๋ก ํ์ด๋ ์์ด๋ผ๊ณ ์ค๋ช ํ๋คโ์ค๋ฅธ์ชฝ์๋ ๋ถ๋ฆฌํ ๋ฉ๋ด ์๋ค.(์ ๋ช ํ ์บ๋ฆฌํฌ๋์ ๋ถ๋ฆฌํ ๋ ์๋ค. ์์ฒญ๋ ์์ ์ ํ์ ์ธ ์๊ณ ๊ธฐ ๋ถ๋ฆฌํ ์ ํจ๊ป ๊ฐ์ํ๊น์ด ๋์ค๋๋ฐ, ์ฌ์ค ์ด ๋ฉ๋ด๋ง์๊ธฐ๋ณด๋ค๋ ๋ฌด์ฒ ๋ฐฐ๊ฐ ๋ถ๋ฅด๋ค. ์น ๋ฆฌ ์์ค๋ ํน๋ณํ๋ค. ์ฌ์ค ๊ฐ์ํ๊น ์์ ๋ฟ๋ ค์ง ์ด์ฌ ์์ค๊ฐ ๋๋ฌด ๋ง์์ด์ ๋จน๋ ๊ฒ์ ๋ฉ์ถ ์ ์์๋ค. (๋ค์๋ฒ์๋ ์น ๋ฆฌ๋ง๋ฐ๋ก ์ฃผ๋ฌธํ ์๊ฐ์ด๋ค.) ์ด๊ณณ์ ๋ถ๋ฆฌํ ๋ ์๋ ์ด ๊ทธ๋ฆฌ ๊ฐํ์ง ์๊ณ ์คํ ์ดํฌ๊ฐ ๋ง์ด๋ค์ด ์๋ค. ์ฒ์ โ์ฐ๋ฆฌ๊ฐ ๊ฐ๋ ์ ์ก์ ์ ์์ ์จ๋ ์ฐ๋ฆฌ๊ฐ ์ด๋ ๊ฒ ์ข์ ์ง์ ๊ณ ๊ธฐ๋ฅผ๊ฐ์๋ฌ๋ผ๊ณ ํ๋ฉด ์ฐ๋ฆฌ๋ฅผ ๋ฏธ์น ์ฌ๋์ฒ๋ผ ์ณ๋ค๋ด์โ๋ผ๊ณ ๋งํ๋ฉฐ ์๋๋ค. ํ์ง๋ง ์ด๋ ๊ฒ ์ข์ ์ฌ๋ฃ๋ฅผ ์ฐ๊ธฐ ๋๋ฌธ์ ์บ๋ฆฌย ํค์น์ด ๋๋ณด์ด๋ ๊ฒ์ด๋ค.

The Korea Craft Brewery
The Korea Craft Brewery is located in Eumseong, North Chungcheong Province. Marketing Manager Park Eun-hee explains they wanted to build a place that was spacious, had room for storage and could be a destination in its own right.ย

์ฝ๋ฆฌ์ ํฌ๋ํํธ ๋ธ๋ฅ์ด๋ฆฌ
์ถฉ์ฒญ๋ถ๋ ์์ฑ๊ตฐ์ ์์น. ๋ฐ์ํฌ ๋ง์ผํ ๋งค๋์ ๋ ๊ทธ๋ค์ ๋ชฉํ๊ฐ ๋์ ๊ณต๊ฐ๊ณผ ๋์ฐํ ์ฐฝ๊ณ ๊ฐ ์๋ ์์กฐ์ฅ์ ์ง๋ ๊ฒ์ด์๋ค๊ณ ํ๋ค. ๊ทธ ์์ฒด๋ก๋ ๋ฐฉ๋ฌธํ ๊ฐ์น๊ฐ ์๋ค! ย

Sobok
Sobokโs stark off-white interior with amber wood accents parallels the simplicity of their menuโtheyโre all about modern desserts based on Korean ingredients. Their most popular dessert item is the injeolmi iceball, little pieces of chewy rice cake covered in ice cream then rolled in bean powder, which you can order in sets of 9, 18 or 27 (they also come in gift boxes). Theyโre made fresh every morning. Weโre also big fans of the soft serve ice cream, a vanilla with nutty hints of bean powder and sides of dried persimmon, steamed pumpkin, sunflower seeds, a drizzle of honey, and an injeolmi ice ball. Donโt get excited and eat the flower, tooโitโs just for decoration. Big props to Sobok for using biodegradable paper cupsโanyone whoโs walked through Hongdae on an early morning and seen the area strewn with plastic knows how much trash gets carted out of this area every day. We only hope more shops follow suit.

์๋ณต
์๋ณต์ ์ ํต ํ์ ์ฒ์ฐ์ฌ๋ฃ๋ฅผ ์ด์ฉํด ํ๋์ ์ธ ๋์ ํธ๋ฅผ ๋ง๋ ๋ค.ย ๋งค์ฅ์ ํ์ ์ธํ ๋ฆฌ์ด์ ๋๋ฌด ํฌ์ธํธ๋ ์๋ฐํ๊ณ ๊ฐ๋จํ ๋ฉ๋ด๋ฅผ ์ ํํํ๋ค.ย ๋ํ์ ์ธ ๋ฉ๋ด๋ ์ธ์ ๋ฏธ ๋ผ์ด์ค๋ณผ.ย ์์ด์คํฌ๋ฆผ์ ๋ก์ ๋ฃ์ ํ ์ฝฉ๊ฐ๋ฃจ์ ๋ฌปํ ๋ฅ๊ทธ๋ ๊ฒ ๋น๋๋ค.ย 9๊ฐ, 18๊ฐ,ย 27๊ฐ์ฉ ์ธํธ๋ก๋ ๊ตฌ๋งค ๊ฐ๋ฅํ๊ณ ๊ธฐํํธ ๋ฐ์ค๋ก ํฌ์ฅ๋ ๊ฐ๋ฅํ๋ค.ย ๋ชจ๋ ๋์ ํธ๋ ๋งค์ผ ์ ์ ํ๊ฒ ๋ง๋ค์ด์ง๋ค.ย ์๋ํฐ์ ์ถ์ฒ์ ์๋ณต ์์ด์คํฌ๋ฆผ.ย ์ฝฉ๊ฐ๋ฃจ ๋ง์ด ์ด์ง ๋๋ ๋ฐ๋๋ผ ๋ง ์ํํธ์์ด์คํฌ๋ฆผ์ ๋ง๋ฆฐ ๊ทค,ย ์ถ์ ํด๋ฐ๋ผ๊ธฐ์จ์ ํธ๋ฐ์จ,ย ๊ฟ,์ธ์ ๋ฏธ ์์ด์ค๋ถ๊น์ง ๋ค์ด๊ฐ ๋ฉ๋ด๋ค.์๋ณต์ ์ฃผ๋ชฉํด์ผ ํ๋ ๋ ๋ค๋ฅธ ์ด์ ๋ ๋์ ํธ๋ฅผ ๋ด๋ ์ข ์ด์ปต ์ญ์ ์ฒ์ฐ ์๋ฃ๋ก ๋ง๋ค์ด ์์ฐ๋ถํด๊ฐ ๊ฐ๋ฅํ๋ค.ย ์ฐ๋ ๊ธฐ๊ฐ ๋ง์ ํ๋ ๊ธธ๋ฐ๋ฅ์ ํ๊ฒฝ์ ์๊ฐํ๋ ์ฐฉํ ๊ธฐ์ ์ ๋ชจ๋ฒ์ด ๋ ์๋ณต.ย ์ ๋ค๋ฅธ ๊ฐ๊ฒ๋ค๋ ์๋ณต์ ์ ๋ก๋ฅผ ๋ฐ๋์ผ๋ฉด ํ๋ ๋ฐ๋์ด ์๋ค.

Dongmu Bapsang (Comradeโs Table)
Chef and owner Yu Jong-cheol worked at Pyongyangโs famed restaurant Okryugwan for 11 years before making his way to the South some ten years ago. It wasnโt easyโhe even worked as a construction worker for some time. After holding cooking classes and pop-ups, he and his wife finally opened a place of their own at the end of 2015. Itโs a small, unassuming storefront on a Hapjeong side street, with dark-paneled wood walls, natural light and simple furnitureโnot the kind of place to bring a rowdy group of 12, but definitely a hidden gem youโll want to show off to your friends. The menu at Dongmu Bapsang is a blend of high-end and everyday fare. On one end of the spectrum, youโll find ori gukbap (duck and rice soup), a simple, belly-warming meal, and North Korean sundae (blood sausage), with glutinous rice in place of the glass noodles found down south. But for something really special, order the sinseollo, an elaborate Joseon royal court recipe considered a luxury throughout the peninsula. Orders must be placed at least one day in advance, and itโs easy to see why: Tiny meatballs, gingko nuts and pine nuts dot a layered landscape of shrimp, abalone and thinly sliced, delicately battered and cooked meats, all arranged over a bed of glass noodles. Though the brass pot may look deceptively small, it easily feeds two to three (you wonโt need a side of rice). As for banchan, Chef Yuโs kimchi is especially interestingโhe uses purรฉed radish in place of fermented fish, resulting in a lig


Gaeseong-jip
Tucked away from the subway stations, cafรฉs and shopping of busier districts, walking to Kaesongjip almost feels like walking back in time, with grandmothers carrying bundles and children playing in the alleys. Gaeseong-jip itself is no exception, a modest storefront with an open industrial kitchen in the front and small rooms with floor seating and sliding doors in the back. Still, many Seoulites make pilgrimages here for the mandu soup and their famous cucumber kimchi. Itโs a miracle these plump dumplings, nearly the size of a first, donโt split their wrappersโand thereโs a right way to eat them (as we are notified by a scolding ajumma): First cut one in half with your spoon, she instructs, then pour just a little bit of the soy sauce with green pepper over the top. โIsnโt that more delicious?โ she asks, not expecting an answer, and somehow, sheโs right. Also popular with regulars is their version of joraengi ddeok, tiny rice cakes that look like miniature peanuts in the shell (theyโre fun to chew), a regional specialty of the north. Donโt leave without trying the oi-kimchi (cucumber kimchi), which must be ordered separately. Each cucumber segment is carefully sliced to create a pocket for the fillings, then is fermented in radish kimchi brine, giving it subtle and fresh flavors. Despite its relatively fermented stated, it still retains a little snap.

Banryongsan
Banryongsan is the name of a mountain near Hamheung, an east coast city in North Korea, and the hometown of owner Jeong Sang-hyeokโs mother. Regionality, he explains, is more important than lines on a map. The cuisine of Hamheung has more in common with east coast towns like Sokcho in South Korea than it does with other regions of North Koreaโafter all, they share the same deep, cold waters of the East Sea and are bounded by the Baekdu Mountain Range on the west. One such dish is gajami sikhae, a spicy side dish of lightly fermented flatfish in a chili paste sauce, especially famous in Hamheung. It can be mixed with greens and slices of pear for a little extra crunch. Also, try the dongtae kimchi, a basic cabbage kimchi with small bites of salt-cured pollock, another popular dish in the northeast (if you like it, you can buy jars to take home). Perhaps one of the restaurantโs most famous menu items, however, is the garit-gukbap, a Hamheung specialty. This filling soup has a base of rice topped with thinly-sliced egg crepe, shredded beef, radish, green onion and congealed ox blood, all in a broth made from beef ribs and brisket. Itโs the kind of food you might scarf down because itโs so filling and delicious, and only later reflect on how much time goes into every step. Also worth trying is the squid sundae, stuffed and steamed squid โsausage,โ another regional specialty.
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์ํฐ ์คํ ๋ฆฌ: ๋ก๋ฒํธ ์กฐ (Robert Joe)
๋ก๋ฒํธ ์กฐ(37, ๊ฐ๋ &๋ฐฉ์ก์ธ), ํ๋จ๋ ์ด ๋์์์ ์ฌ๋ํ๋ ๊ฒ์?TV๋ ๊ด๊ณ ์์ ๋ณด์ฌ์ฃผ๋ ์์ธ์ ๋ฒ์ฉ๋ฒ์ฉํ๊ณ ย ํ๋ คํ์ง๋ง ๋ด๊ฐ ์์ธ์์ ์ฌ๋ํ๋ ๊ฒ์ ๊ทธ๋ฐย ๊ฒ๋ชจ์ต์ด ์๋ ์ถ ์์ฒด์์ ๋น๋กฏ๋๋ค. ์์ธ์ ์ฌ๋ย ์ฌ๋์ด๋ผ๋ฉด ์ด๋ฏธ ๋ค ๊ณต๊ฐํ๋ ์ฌ์ค์ผ ๊ฒ์ด๋ค. ย ์์ธ์์ ํด๋ณด๋ผ๊ณ ์ถ์ฒํ๊ณ ์ถ์ ์ผ์ด ์๋ค๋ฉด?๋ฎ์๋ ๋ด๊ฐ ํค์ฐ๋ ๊ฐ์์ง, ๋๋ถ๋ฅผ ๋ฐ๋ฆฌ๊ณ ์ง ๊ทผ์ฒย ํ๋จ๋์ ์์ฃผ ์ฐ์ฑ ํ๋๋ฐ, ๋ณด๋ฉด ๋ณผ์๋ก ๋น ์ ธ๋๋ย ๋๋ค๋ค.ย ๋ง์์ ๋๋ ๊ณจ๋ชฉ์ ๋ฐ๊ฒฌํ๋ฉด ๋๊ธํ๊ฒย ์๊ฐ์ ๊ฐ๊ณ ๋๋ค ๊ตฌ์๊ตฌ์์ ๋์๋ค๋๋ค. ์์ธ์ย ๋๋ฌ ์จ ์น๊ตฌ๋ค์๊ฒ๋ ๋๊ฐ์ด ๋งํ ๊ฒ์ด๋ค. ย ์ง๋ ๋ช ๋ ๊ฐ ์ด๋ค ๋ณํ๊ฐ ์์๋?๋์ด ๋ค๋ฉด์ ๋ด๋ ค๋๋ ๋ฒ์ ๋ฐฐ์ ๋ค. ๊ทธ๊ฒ ๊ฐ์ฅย ์ค์ํ ๊ณผ์ ์ด์ ๋ณํ๋ผ ์๊ฐํ๋ค. ย ๋ก๋ฒํธ ์กฐ์๊ฒ ํ๋ณต์ด๋?ํ๋ณตํด์ง๋ ค๋ฉด ๊ฐ์ ์ ๋ด๋ ค๋์ผ ํ๋ค. ์ฌํ๋ค๊ณ ย ์๊ฐํ๋ ์๊ฐ ๊ฐ์ ์ ์ธ์ํ๋ ๊ฑฐ๋๊น. ์ ๋ง๋กย ํ๋ณตํ๋ฉด ์๋ฌด ์๊ฐ์ด ๋ค์ง ์๋๋ค. ์ ์ ๊ฒฝ์ง์ย ์ด๋ฅด๋ ์๊ฐ์ด๋ผ๊ณ ํด์ผ ํ ๊น? ย ๋น์ ์ ์ธ์์ ์ด๋๋ ๊ฒ์?์ฐฝ์์ฑ์ ํ๊ณ ๋ ๊ฑด์ง๋ ๋ชจ๋ฅด๊ฒ ์ง๋ง ๋ ์ฐฝ์์ย ๋ํ ์์ฌ์ด ์๋ค. ํค๊ฐ ์ ๋ํ ํฐ ์ฌ๋๋ค์ย ์ ์ฒด์ ๋ํ ์ฝคํ๋ ์ค๋ฅผ ํ๊ธฐ ๋ง๋ จ์ธ๋ฐ, ์ฐฝ์์ย ๋ํ ๊ณ ํต์ ๋๋ ์ ์ ํ ๋ฒ๋ ์๋ค. ์์ด๋์ดย ๊ณ ๊ฐ๋ก ๋ง์ ๊ณ ์์ ํด๋ณธ ์ ์ ์์ง๋ง ๋ฌผ๊ฑด์ย ๊ธฐ๋ฅ์ด๋ ์ค์ฉ์ฑ์ ๋ฐ์ง๋ค ๋ณด๋ฉด ๋จธ๋ฆฌ๊ฐ ์ํ์จ๋ค.ย ์์ด๋์ด๊ฐ ๋์ด์ง ์๋๋ค๊ณ ํด์ ๋ ๊ธฐ๋ฐํย ๋ฐ์๋ง ํ๋ ๊ฑด ์๋๋๊น. ์๊ฐ์ ๋๋ฌ๊ณ ์ด์ย ๋ง๋ถ์ฌ ์๋ก์ด ๊ฑธ ๋ง๋ค๋ ค๊ณ ๋ ธ๋ ฅํ๋ค. ย ย

City stories: Robert Joe
Robert Joe, 37, Hannam-dong, Filmmaker and Broadcaster How have your 13 years in Seoul changed you? Probably the best thing Iโve learned growing up is letting go. Itโs a good process. ย What do you love about this city? The way that Seoul is advertised, the glitz and the newness, none of that stuff is all that interesting to me.ย For me, the best part of living in Seoul is the abstract nuances that you really canโt slap on a lower third. ย Recommended things to do in Seoul? To be honest, during the daytime I wander around my area with my dog. I love just absorbing the feel of neighborhoods.ย So if someone were visiting from out of town, Iโd tell them to do the same. ย Describe happiness. Happiness is the absence of any emotion. If youโre feeling down, youโre hyper-aware of it.ย Whereas when youโre happy, youโre actually just not thinking, youโre just existing in like a zen form, right? ย What drives you? Iโve always felt the need to create. I donโt worry about whether I am creative or not. But, whether or not I make good use of that isย my constant worry. I always have ideas. Theyโre not all good. And so I try and do something with them.