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Sonja Swanson

Sonja Swanson

Articlesย (17)

The Inside Scoop

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, weโ€™ve done some sleuthing and the resultsโ€”all small batch and handmadeโ€”are oh-so-worth it. On the list that follows, youโ€™ll find both American-style ice cream and gelato (which, hardliners be damned, is really just Italian for โ€œice 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. Whatโ€™s most important is that you can scoop it, savor it and take the edge off summerโ€™s sizzle.

ํผ๋จน๋Š” ์•„์ด์Šคํฌ๋ฆผ์ด ์ง„๋ฆฌ!

ํผ๋จน๋Š” ์•„์ด์Šคํฌ๋ฆผ์ด ์ง„๋ฆฌ!

2014๋…„ ์—ฌ๋ฆ„์€ ์†Œํ”„ํŠธ์•„์ด์Šคํฌ๋ฆผ์ด ์ง€๋ฐฐํ–ˆ๋‹ค๊ณ  ํ•  ์ˆ˜ ์žˆ์„ ์ •๋„๋กœ ์ˆ˜๋งŽ์€ ๋ง›์ด ์Ÿ์•„์ ธ ๋‚˜์™”๋‹คโ€”์‹œ๋ฆฌ์–ผ ๋ง›, ์ง€ํŒก์ด ์•„์ด์Šคํฌ๋ฆผ, ๊ทธ๋ฆฌ๊ณ  ๋น ์ง€๋ฉด ์„ญ์„ญํ•œ ๋ฒŒ๊ฟ€ ์•„์ด์Šคํฌ๋ฆผ๊นŒ์ง€. ์ด์ œ๋Š” ๋„ˆ๋ฌด ๋งŽ์•„์ ธ์„œ, ํšก๋‹จ๋ณด๋„ํ•œ ๊ฐœ๋งŒ ๊ฑด๋„ˆ๋ฉด ์ƒˆ๋กœ์šด ์†Œํ”„ํŠธ์•„์ด์Šคํฌ๋ฆผ ๊ฐ€๊ฒŒ๊ฐ€ ๋ณด์ผ ์ •๋„๋‹ค. ํ•˜์ง€๋งŒ ๊ทธ๋ ‡๋‹ค๊ณ  ํ•ด์„œ ์˜›๋‚  ์Šคํƒ€์ผ์˜ ์•„์ด์Šคํฌ๋ฆผ์„ ์ดŒ์Šค๋Ÿฝ๋‹ค๊ณ  ์ƒ๊ฐํ•ด์„œ๋Š” ์•ˆ ๋œ๋‹ค. ๊ธฐ์–ต๋‚˜๋Š”๊ฐ€, ์†์œผ๋กœ ์ง์ ‘ ํœ˜์ €์–ด ๋งŒ๋“  ์šฐ์œ  ๋ƒ„์ƒˆ ํดํด ๋‚˜๋Š”, ๋จน์Œ์ง์Šค๋Ÿฝ๊ณ  ๋™๊ทธ๋ž—๊ฒŒ ํผ๋‚ธ ๊ทธ ์˜›๋‚  ์•„์ด์Šคํฌ๋ฆผ. ๋ฌด์Šจ ๋ง›์„ ๋จน์„๊นŒ ์ •ํ•˜์ง€ ๋ชปํ•ด ์œ ๋ฆฌ ์‡ผ์ผ€์ด์Šค ์•ž์—์„œ ๋ฐœ์„ ๋™๋™ ๊ตฌ๋ฅด๋ฉฐ ์ˆ˜์‹ญ ๊ฐ€์ง€ ์ƒ‰์— ๋ˆˆ์ด ํœ˜๋‘ฅ๊ทธ๋ ˆ์ง€๋˜ ๊ผฌ๋งˆ ์‹œ์ ˆ ๋‹น์‹ ์˜ ๋ชจ์Šต์„. ์ด์ œ ๋”์ด์ƒ ์•„์ด์Šคํฌ๋ฆผ์€ ์—ฌ๋ฆ„๋งŒ์˜ ์ „์œ ๋ฌผ์ด ์•„๋‹ˆ๋‹ค. ์˜คํžˆ๋ ค ๊ฒจ์šธ์— ์•„์ด์Šคํฌ๋ฆผ ๋งค์ถœ์ด ๊ป‘์ถฉ ๋›ด๋‹ค๊ณ  ํ•˜๋˜๋ฐ, ์ด๋ƒ‰์น˜๋ƒ‰์ด๋ผ๋Š” ๋ง์ด ๊ดœํžˆ ์ƒ๊ธด๊ฒŒ ์•„๋‹ํ…Œ๋‹ค. ํ•œ ๊ฒจ์šธ์—๋„ ๋ฐ”์œ ๋‹น์‹ ์„ ์œ„ํ•ด ์šฐ๋ฆฌ๊ฐ€ ๋‹ค ์ฐพ์•„๋ดค๋‹ค. ์„œ์šธ์—์„œ ์ œ์ผ ๋ง›์žˆ๋‹ค๋Š” ์†Œ๋Ÿ‰ ์ƒ์‚ฐ์˜ ์ˆ˜์ œ ์•„์ด์Šคํฌ๋ฆผ ์ง‘. ์—ฌ๊ธฐ์—๋Š” ๋ฏธ๊ตญ์‹ ์•„์ด์Šคํฌ๋ฆผ๊ณผ ์ ค๋ผํ† (์ดํƒˆ๋ฆฌ์•„์–ด๋กœ ๊ทธ๋ƒฅ ์•„์ด์Šคํฌ๋ฆผ์ด๋ผ๋Š” ๋œป์ด๋‹ค. ์ด๊ฑฐ ์‚ฌ์‹ค ๋ณ„๋ฐ˜ ๋‹ค๋ฅผ ๊ฑฐ ์—†๋‹ค) ๋ชจ๋‘ ํฌํ•จํ•œ๋‹ค. ๊ทธ๋ž˜, ๋‘˜์ด ์ข€ ๋‹ค๋ฅด๊ธด ํ•˜๋‹ค. ๋ฏธ๊ตญ์‹ ์•„์ด์Šคํฌ๋ฆผ์€ ๋” ์ฐจ๊ฐ‘๊ณ  ๋”ฑ๋”ฑํ•œ ์งˆ๊ฐ์— ๊ณต๊ธฐ์™€ ์œ ์ง€๋ฐฉ์ด ๋” ๋งŽ์ด ๋“ค์–ด๊ฐ€ ์žˆ๋‹ค. ๊ทธ์— ๋น„ํ•ด ์ ค๋ผ๋˜๋Š” ๊ทธ๋ณด๋‹ค๋Š” ๋œ ์ฐจ๊ฐ‘๊ณ  ๋ถ€๋“œ๋Ÿฌ์šฐ๋ฉฐ ๊ณต๊ธฐ ํ•จ์œ ๋Ÿ‰์ด ์ ๊ณ  ์šฐ์œ  ๋Œ€ ํฌ๋ฆผ ๋น„์œจ์ด ๋” ๋†’๋‹ค. ๋” ์˜ค๋žœ ์‹œ๊ฐ„ ์ €์–ด์•ผ ํ•˜๋Š” ๊ฒƒ๋„ ๋‹ค๋ฅธ ์ ์ด๋‹ค. ํ•˜์ง€๋งŒ ์ค‘์š”ํ•œ ๊ฑด ๋ฏธ๊ตญ์‹ ์•„์ด์Šคํฌ๋ฆผ์ด๋“  ์ ค๋ผํ† ๋“  ํ•œ์ž… ํฌ๊ฒŒ ํผ์„œ ์ž…์— ๋ฌด๋Š” ์ˆœ๊ฐ„ ๊ฒจ์šธ ์ถ”์œ„์— ์–ธ์ œ ๋–จ์—ˆ๋ƒ๋Š” ๋“ฏ ๊ทธ ๋ง›์— ๋ฐ˜ํ•  ๊ฒƒ์ด๋ผ๋Š” ๊ฒƒ.ย 

๋งฅ์ฃผ ๋งˆ์‹œ๋Ÿฌ ๋– ๋‚œ ์—ฌํ–‰

๋งฅ์ฃผ ๋งˆ์‹œ๋Ÿฌ ๋– ๋‚œ ์—ฌํ–‰

์šฐ๋ฆฌ๊ฐ€ ์ฐจ์— ์˜ฌ๋ผํƒ€ ๋‚ด๋น„๊ฒŒ์ด์…˜์— '์ฝ”๋ฆฌ์•„ ํฌ๋ž˜ํ”„ํŠธ ๋ธŒ๋ฅ˜์–ด๋ฆฌ'๋ฅผ ์ž…๋ ฅํ•˜๋‹ˆ, ์ฃผ์†Œ๋ฅผ ์ฐพ์„ ์ˆ˜ ์—†๋‹ค๋Š” ๋ฉ”์‹œ์ง€๊ฐ€ ๋–ด๋‹ค. โ€œ์šฐ๋ฆฌ, ์œ ๋ น ๋„์‹œ๋กœ ๊ฐ€๊ณ  ์žˆ๋Š” ๊ฑฐ ์•„๋‹๊นŒ์š”?โ€ ๋‚ด๊ฐ€ ๋†๋‹ด ๋ฐ˜, ์ง„๋‹ด ๋ฐ˜์œผ๋กœ ๋งํ–ˆ๋‹ค. ์ด๋‚  ์•„์นจ์—” ํšŒ์ƒ‰๋น› ํ•˜๋Š˜์— ์กฐ๊ธˆ์”ฉ ๋น„๊ฐ€ ๋‚ด๋ ธ๋Š”๋ฐ, ์šฐ๋ฆฌ๊ฐ€ ๊ณ ์†๋„๋กœ์— ๋“ค์–ด์„œ์ž๋งˆ์ž ๋น„๊ฐ€ ์–ต์ˆ˜๋กœ ์Ÿ์•„์ง€๊ธฐ ์‹œ์ž‘ํ–ˆ๋‹ค. ์‹ ๋“ค์˜ ๋œป์ธ๊ฐ€? ์–ด์ฉŒ๋ฉด ์„œ์šธ์— ๊ทธ๋ƒฅ ์žˆ์—ˆ์–ด์•ผ ํ–ˆ๋Š”์ง€๋„ ๋ชจ๋ฅธ๋‹ค. ํ•˜์ง€๋งŒ ์ˆ˜์› ๊ทผ์ฒ˜์—์„œ ๊ฝ‰ ๋ง‰ํ˜€ ์žˆ๋˜ ๋„๋กœ๋ฅผ ๋ฒ—์–ด๋‚˜๋‹ˆ ๊ฐ‘์ž๊ธฐ ๋น„๊ฐ€ ๊ทธ์ณค๋‹ค. ๋งˆ์น˜, ๋ฌด์Šจ ์ €์ฃผ์—์„œ ํƒˆ์ถœํ•œ ๊ฒƒ์ฒ˜๋Ÿผ ๋ง์ด๋‹ค. ๊ทธ๋ฆฌ๊ณ  ์šฐ๋ฆฌ ์•ž์—” ํƒ ํŠธ์ธ ๋„๋กœ์™€ ์•„๋ฆ„๋‹ค์šด ์‚ฐ, ๊ทธ๋ฆฌ๊ณ  ์ถฉ์ฒญ๋„์˜ ์‹œ๊ณจ ํ’๊ฒฝ์ด ๊ธฐ๋‹ค๋ฆฌ๊ณ  ์žˆ์—ˆ๋‹ค. ย  ๋ชฉ์ ์ง€์— ๋„์ฐฉํ•ด์„œ ์šฐ๋ฆฌ๋Š” ๋จผ์ € ๋ธŒ๋ฃจ์–ด๋ฆฌ์— ์žˆ๋Š” ํƒญ๋ฃธ์œผ๋กœ ํ–ฅํ–ˆ๋‹ค. ์ผํ–‰ ์ค‘ ์•„์นจ์„ ๋จน๊ณ  ์˜จ ์‚ฌ๋žŒ์ด ์•„๋ฌด๋„ ์—†์—ˆ๊ธฐ ๋•Œ๋ฌธ์— ๋‹ค๋“ค ๋ฐฐ๊ฐ€ ๋ฌด์ฒ™ ๊ณ ํŒ ๋‹ค. ์ด๊ณณ ํƒญ๋ฃธ์—์„œ๋Š” ํ”ผ์ž์™€ ์†Œ์‹œ์ง€, ๋งฅ์ฃผ ๋“ฑ์˜ ๊ฐ„๋‹จํ•œ ์Œ์‹์„ ๋จน์„ ์ˆ˜ ์žˆ๋‹ค. ํฌ๋Ÿฌ์ŠคํŠธ๋ฅผ ์–‡๊ฒŒ ํ•ด์„œ ๋งŒ๋“  ํ”ผ์ž๊ฐ€ ๋ง›์ด ์ข‹์•˜๋‹ค. ๋งฅ์ฃผ๋Š” ๋ฌผ๋ก  ํ›Œ๋ฅญํ•˜๊ณ . ํ”ผ์ž ๋ฐ˜์ฃฝ์— ์–‘์กฐ์žฅ์—์„œ ์ง์ ‘ ๋งŒ๋“  ํ—ˆ๊ทธ ๋ฏธ(Hug Me) ๋งฅ์ฃผ๋ฅผ ๋„ฃ์—ˆ๋‹ค๊ณ  ํ–ˆ๋‹ค. ์ƒํผํ•œ ์‹œํŠธ๋Ÿฌ์Šค ํ’๋ฏธ๊ฐ€ ๋งค๋ ฅ์ ์ด๋ฉฐ, ํ™ฉ๊ธˆ๋น› ์ƒ‰์ƒ๊ณผ ๋ถ€๋“œ๋Ÿฌ์šด ์งˆ๊ฐ์œผ๋กœ ํฌ๋ž˜ํ”„ํŠธ ๋งฅ์ฃผ์— ์ต์ˆ™ํ•˜์ง€ ์•Š์€ ์‚ฌ๋žŒ๋“ค๋„ ์ข‹์•„ ํ•  ๋งฅ์ฃผ๋‹ค.ย ํƒญ๋ฃธ์—๋Š” ๋‹ค๋ฅธ ๋‘ ์ข…๋ฅ˜์˜ ๋งฅ์ฃผ๋„ ๊ตฌ๋น„๋˜์–ด ์žˆ์—ˆ๋‹ค. ๋ฏธ๊ตญ์‹ ๋ฐ€๋งฅ์ฃผ์ธ ์ฝ”์Šค๋ฏน ๋Œ„์„œ(Cosmic Dancer)์™€ ๋น„ ํ•˜์ด(Be High)๋ผ๋Š” ์ธ๋””์•„ ํŽ˜์ผ ์—์ผ. ๊ทธ๋ ‡๋‹ค, ์šฐ๋ฆฐ ๋Šฆ์€ ์•„์นจ์‹์‚ฌ๋กœ ๋งฅ์ฃผ๋ฅผ ๋งˆ์…จ๋‹ค. ย  ์˜คํ›„ ๋‘ ์‹œ์ฏค, ๋งˆ์นจ๋‚ด ์–‘์กฐ์žฅ ํˆฌ์–ด์— ๋‚˜์„ค ์‹œ๊ฐ„์ด ๋˜์—ˆ๋‹ค. ํˆฌ์–ด๊ฐ€ ์‹œ์ž‘๋˜๋ฉด ๊ฐ€์žฅ ๋จผ์ € ํ•˜๋Š” ์ผ์€ ์–‘์กฐ์žฅ ๋‚ด์˜ ์œ„์ƒ ๊ด€๋ฆฌ๋ฅผ ์œ„ํ•ด ์‹ ๋ฐœ์— ํŒŒ๋ž€์ƒ‰์˜ ์‹ ์ถ•์„ฑ ์žˆ๋Š” ๋น„๋‹ ์ปค๋ฒ„๋ฅผ ์”Œ์šฐ๋Š” ๊ฒƒ์ด๋‹ค(๊ฐ€๊ธ‰์  ํ•˜์ดํž์€ ํ”ผํ•˜๋Š” ๊ฒƒ์ด ์ข‹๋‹ค). ์ด๊ณณ์€ ๋‚ด๋ถ€์— ํœด๋Œ€์ „ํ™”๋‚˜ ์นด๋ฉ”๋ผ๋ฅผ ๋ฐ˜์ž…ํ•˜๋Š” ๊ฒƒ์ด ๊ธˆ์ง€๋˜์–ด ์žˆ๋Š”๋ฐ, ์‚ฌ์‹ค ์ด ํŽธ์ด ์ฐจ๋ผ๋ฆฌ ์•ˆ์‹ฌ์ด ๋œ๋‹ค. ํ•˜๋ฃจ ์ข…์ผ ์‚‘์‚‘๊ฑฐ๋ฆฌ๋ฉฐ ์šธ๋ ค๋Œ€๋Š” ์ „ํ™”๊ธฐ์—์„œ ํ•œ ์‹œ๊ฐ„ ์ •๋„ ๋–จ์–ด์ ธ ์žˆ๋Š” ํ•˜๋ฃจ๋„ ๊ดœ์ฐฎ์ง€ ์•Š์€๊ฐ€. ์˜ท์€ ์–‘์กฐ์žฅ ๋‚ด๋ถ€์˜ ์˜จ๋„์— ๋”ฐ๋ผ ์ž…๊ณ  ๋ฒ—์„ ์ˆ˜ ์žˆ๊ฒŒ ์—ฌ๋Ÿฌ ๊ฒน์„ ๊ฒน์ณ ์ž…๋Š” ๊ฒƒ์ด ์ข‹๋‹ค. ํˆฌ์–ด๊ฐ€ ์‹œ์ž‘๋˜๋ฉด ๋งจ ๋จผ์ € ์ฒซ ๋ฒˆ์งธ ๋ฐฉ์—์„œ ๋งฅ์ฃผ ์›๋ฃŒ๋ฅผ ๋ง›๋ณธ๋‹ค. ๊ทธ ๋‹ค์Œ ์žฌ๋ฃŒ๋“ค์—์„œ ํ™”ํ•™์  ๋ฐ˜์‘์ด ์ผ์–ด๋‚˜๋Š” ๊ฒƒ์„ ๋ณด๊ธฐ ์œ„ํ•ด ๊ฝค ๋”์šด ๋‘ ๋ฒˆ์งธ ๋ฐฉ์œผ๋กœ ์ด๋™ํ•œ๋‹ค. ๊ทธ๋Ÿฌ๊ณ  ๋‚˜์„œ๋Š” ์žฌ๋ฃŒ์— ํšจ๋ชจ๊ฐ€ ๋”ํ•ด์ง€๊ณ  ๋ฐœํšจ๊ฐ€ ์‹œ์ž‘๋˜๋Š” ๋ฐฉ์œผ๋กœ ๊ฐ€๋Š”๋ฐ, ์ด ์•ˆ์€ ๋˜ ์ถฅ๋‹ค. ์ด ๋ฐฉ์—์„œ๋Š” ๋งฅ์ฃผ ํƒฑํฌ์—์„œ ๊ฐ“ ๊บผ๋‚ธ ์‹ ์„ ํ•œ ๋งฅ์ฃผ๋ฅผ ๋ง›๋ณผ ์ˆ˜ ์žˆ๋‹ค. ์šฐ๋ฆฌ๋Š” ๊ฐ“ ๋งŒ๋“ค์–ด์ง„ ํ—ˆ๊ทธ ๋ฏธ๋ฅผ ํ•œ์ž” ๋งˆ์…จ๋Š”๋ฐ ๋‚˜๋Š” ๊ผญ ์ –์†Œ์—์„œ ๋ง‰ ์งœ๋‚ธ ์šฐ์œ ๋ฅผ ๋งˆ์‹œ๋Š” ๊ฒƒ ๊ฐ™์€ ๋Š๋‚Œ์„ ๋ฐ›์•˜๋‹ค. ์—ฌ๊ธฐ์„œ ๋งˆ์‹  ๋งฅ์ฃผ๋Š” ๋ƒ‰์žฅ๊ณ ์—์„œ ๋ง‰ ๊บผ๋‚ธ ๊ฒƒ์ฒ˜๋Ÿผ ์ฐจ๊ฐ‘์ง€๋Š” ์•Š์•˜์ง€๋งŒ ์ ์–ด๋„ ๋‚˜์—๊ฒ ๋ญ”๊ฐ€ ๋” ์‹ ์„ ํ•œ ๋ง›์ด ๋Š๊ปด์กŒ๋‹ค. ย  ์šฐ๋ฆฌ๋Š” ๋ธŒ๋ฃจ์–ด๋ฆฌ์˜ ๋ช‡ ๊ฐ€์ง€ ํˆฌ์–ด ์ค‘ ํด๋ž˜์‹ ํˆฌ์–ด๋ฅผ ํ–ˆ๋‹ค. ๋น„์–ด ๊ธฑ ํˆฌ์–ด(Beer Geek Tour)๋Š” MIT ์ถœ์‹ ์˜ ์—”์ง€๋‹ˆ์–ด์—์„œ ๋งฅ์ฃผ ์–‘์กฐ์ž๋กœ ์ „ํ–ฅํ•œ ๋น„์–ด ๋งˆ์Šคํ„ฐ ๋งˆํฌ ํ•ด๋จผ ์”จ๊ฐ€ ์ง„ํ–‰ํ•œ๋‹ค. ๊ทธ๋Š” ์„ธ๊ณ„์˜ ์—ฌ๋Ÿฌ ๋ธŒ๋ฃจ์–ด๋ฆฌ์—์„œ ์ผํ•˜๋ฉฐ ๊ทธ๊ณณ์—์„œ ์ปจ์„คํŒ… ์—…๋ฌด๋ฅผ ๋งก์•„์™”์œผ๋ฉฐ ๊ฐ€์žฅ ์ตœ๊ทผ์—๋Š” ์ผ๋ณธ์˜ ํžˆํƒ€์น˜๋…ธ ์–‘์กฐ์žฅ์—์„œ ์ผํ–ˆ๋‹ค. ํด๋ž˜์‹ ํˆฌ์–ด๊ฐ€ ๋๋‚˜๊ณ  ๋‚˜์„œ ๊ทธ์™€ ์ž ๊น ์ด์•ผ๊ธฐ๋ฅผ

์ƒŒ๋“œ์œ„์น˜ ์›”๋“œ ํˆฌ์–ด

์ƒŒ๋“œ์œ„์น˜ ์›”๋“œ ํˆฌ์–ด

์ƒŒ๋“œ์œ„์น˜๋Š” ๋”์ด์ƒ ์•„์นจ ๋Œ€์šฉ, ๋Œ€์ถฉ ๋จน๋Š” ํ•œ ๋ผ๊ฐ€ ์•„๋‹ˆ๋‹ค. ํ•œ ๋ผ๋ฅผ ๋จน์–ด๋„ ์†Œ์ค‘ํ•˜๊ฒŒ ์ƒ๊ฐํ•˜๋Š” ๋‹น์‹ ์„ ์œ„ํ•ด ์ค€๋น„ํ–ˆ๋‹ค. ํฌ๋ฃจํˆฌ๊ฐˆ, ๋ฒ ํŠธ๋‚จ, ๋ฏธ๊ตญ ํ•„๋ผ๋ธํ”ผ์•„, ๋ชจ๋กœ์ฝ”์˜ ํƒ•ํ—ค๋ฅด, ์‹ฌ์ง€์–ด ์ฟ ๋ฐ”์˜ ์ƒŒ๋“œ์œ„์น˜๊นŒ์ง€. ์—ญ์‚ฌ๋„ ํฅ๋ฏธ์ง„์ง„ํ•œ ์„ธ๊ณ„ ๊ฐ๊ตญ์˜ ์ƒŒ๋“œ์œ„์น˜ ํˆฌ์–ด. ๋” ์ค‘์š”ํ•œ ๊ฑด ์„œ์šธ์—์„œ ๋ณธํ† ์ฒ˜๋Ÿผ ์ฆ๊ธธ ์ˆ˜ ์žˆ๋‹ค๋Š” ๊ฒƒ.

The best rooftop cafes in Seoul

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

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

Sightseeing in Jeju with Airbnb

Iโ€™ve 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 theyโ€™ve been up to with their recent โ€œA Day Away Awesome Jejuโ€ tour collaboration has made me even more of a fan.

Day trip, day drinking

Day trip, day drinking

When we input the address for the Korea Craft Brewery into our carโ€™s navigation system, it returns an โ€œaddress not foundโ€ message. โ€œMaybe weโ€™re 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 shouldnโ€™t 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 weโ€™ve 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 cafรฉโ€”weโ€™re starving and none of us have eaten breakfast. Itโ€™s 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 breweryโ€™s 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 footwearโ€”I felt a little bit like a cartoon character. Phones

Q&A: Gontran Cherrier

Q&A: Gontran Cherrier

In Seoul, seeing international brands come in and set up shop in Seoul is nothing new. You want luxury? Dosan Parkโ€™s 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. Heโ€™s known for an impressive pedigree (heโ€™s 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 transplantsโ€”not only does he incorporate local ingredients into his baked goods, heโ€™s 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

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ํƒ€๋ฒ„๋‚˜ ๋“œ ํฌ๋ฅดํˆฌ๊ฐˆ

ํƒ€๋ฒ„๋‚˜ ๋“œ ํฌ๋ฅดํˆฌ๊ฐˆ

ํ”„๋ž€์„ธ์ง€๋ƒ๋Š” ํ”„๋ž‘์Šค์˜ ํฌ๋กœํฌ๋ฌด์Šˆ(์ƒŒ๋“œ์œ„์น˜์˜ ํ•œย ์ข…๋ฅ˜)๋ฅผ ๋ณ€ํ˜•ํ•ด ๋งŒ๋“  ์ƒŒ๋“œ์œ„์น˜๋‹ค. ํฌ๋กœํฌ๋ฎค์Šˆ์˜ ๊ธฐ์›์€ย ํ•œ ์ง„์ทจ์ ์ธ ํฌ๋ฅดํˆฌ๊ฐˆ์ธ์ด ํ”„๋ž‘์Šค์— ๊ฑฐ์ฃผํ•˜๋‹ค 1960๋…„๋Œ€์— ํฌ๋ฅดํˆฌ๊ฐˆ ํฌ๋ฅดํˆฌ๋กœ ๋Œ์•„์˜ค๋ฉด์„œ ์ƒ๊ฒจ๋‚œ ๋ฐ์„œ ์ฐพ์„ย ์ˆ˜ ์žˆ๋‹ค. ์„œ์šธ์˜ ์œ ์ผํ•œ ํฌ๋ฅดํˆฌ๊ฐˆ ์Œ์‹์ ์ธ ํƒ€๋ฒ„๋‚˜ ๋“œย ํฌ๋ฅดํˆฌ๊ฐˆ(Taverna de Portugal)์—์„œ๋Š” ์ œ๋Œ€๋กœ ๋œย ํ”„๋ž€์„ธ์ง€๋ƒ๋ฅผ ๋ง›๋ณผ ์ˆ˜ ์žˆ๋‹ค. ์ด๊ณณ์—์„œ๋Š” ํ”„๋ž€์„ธ์ง€๋ƒ๋ฅผย ๋งŒ๋“ค ๋•Œ ๋‘ ๊ฐœ์˜ ํฐ ๋นต ์‚ฌ์ด์— ๋ชจ๋ฅดํƒ€๋ธ๋ผ ์†Œ์‹œ์ง€, ์ดˆ๋ฆฌ์กฐ,ย ํ–„, ๋“ฑ์‹ฌ ์Šคํ…Œ์ดํฌ, ๊ทธ๋ฆฌ๊ณ  ํ”„๋กœ์Šˆํ† ๋ฅผ ๋ผ์šด ๋’ค ๊ทธ๊ฒƒ์„ย ๋ชจ์ฐจ๋ ๋ผ ์น˜์ฆˆ๋กœ ๋ฎ์–ด ๋‹ค์‹œ ์‚ด์ง ๊ตฌ์›Œ๋‚ธ๋‹ค. ์ฃผ์ธ ๊ฒธ ์ฃผ๋ฐฉ์žฅย ์•„๊ณ ์Šคํ‹ฐ๋…ธ ์‹ค๋ฐ” ์”จ๋Š” โ€œ๊ทธ๋Ÿฌ๋‚˜ ๋น„๋ฐ€์€ ์†Œ์Šค์— ์žˆ๋‹คโ€ย ๊ณ  ๋งํ•œ๋‹ค. โ€œ๋ˆ„๊ตฌ๋‚˜ ์ƒŒ๋“œ์œ„์น˜๋Š” ๋งŒ๋“ค ์ˆ˜ ์žˆ์ฃ . ํ•˜์ง€๋งŒย ์†Œ์Šค๋Š” ๊ทธ๋ ‡์ง€ ์•Š์•„์š”.โ€ ๋ ˆ์Šคํ† ๋ž‘๋งˆ๋‹ค ๊ฐ์ž์˜ ๋น„๋ฒ•์ด ์žˆ๊ธฐย ๋งˆ๋ จ์ด์ง€๋งŒ ๊ธฐ๋ณธ์ ์œผ๋กœ ํ”„๋ž€์„ธ์ง€๋ƒ ์†Œ์Šค๋Š” ํ† ๋งˆํ† ์™€ย ๋งฅ์ฃผ๋ฅผ ๋ฒ ์ด์Šค๋กœ ํ•œ๋‹ค. ๊ฐ๊ฐ์˜ ์ƒŒ๋“œ์œ„์น˜์—๋Š” ์†Œ์Šค๋ฅผ ๋“ฌ๋ฟย ๋ฐ”๋ฅด๊ณ  ๊ทธ ์œ„์—๋Š” ๋‹ค์‹œ ์˜ฌ๋ฆฌ๋ธŒ ํƒ€ํ”„๋‚˜๋“œ๋ฅผ ์˜ฌ๋ฆฐ๋‹ค. ์ง„์ •ํ•œย ํฌ๋ฅดํˆฌ๊ฐˆ์˜ ๋ง›์„ ๋Š๊ปด๋ณด๊ณ  ์‹ถ๋‹ค๋ฉด ๋””๋Ÿญ์Šค ์ƒŒ๋“œ์œ„์น˜ ๋ฉ”๋‰ด๋ฅผย ์ฃผ๋ฌธํ•ด๋ณด์ž(๋ฉ”๋‰ดํŒ์—๋Š” ์—†๋‹ค).

Taverna de Portugal

Taverna de Portugal

The Francesinha literally means โ€œlittleย Frenchieโ€ in Portuguese and at Taverna deย Portugal, Seoulโ€™s only Portuguese restaurant,ย the Francesinha goes all out. Itโ€™s 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. โ€œBut the secret is theย sauce,โ€ says chef Agostino Silva, who owns theย restaurant with his wife Hee-rah. โ€œAnyone 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. Agostinoโ€™s versionย includes a little wine and a little seafood, andย thatโ€™s all heโ€™ll sayโ€”the 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, donโ€™t use sideย plates (you miss so much of the sauce) and donโ€™tย waste time photographing it (it gets cold).

California Kitchen & Craft Pub

California Kitchen & Craft Pub

4 out of 5 stars

It used to be that you could find a whole lotta Californians in Seoul, but not a single California burrito. All thatโ€™s 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 couldnโ€™t be happier about it. The menu is divided into two sides: on the left, you have the Cali Burger (which Chuck describes as โ€œthe 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, itโ€™s a hefty meal thatโ€™s 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 couldnโ€™t stop eating it off the fries (weโ€™ll order the chili separately next time). Itโ€™s a mildly spiced recipe thatโ€™s full of meat, including a lot of steak. โ€œOur butcher looks at us like weโ€™re crazy when we ask him to grind up that quality meat,โ€ Chuck laughs. But itโ€™s this commitment to high quality ingredient

์บ˜๋ฆฌํฌ๋‹ˆ์•„ ํ‚ค์นœ ์•ค ํฌ๋ž˜ํ”„ํŠธ ํŽ

์บ˜๋ฆฌํฌ๋‹ˆ์•„ ํ‚ค์นœ ์•ค ํฌ๋ž˜ํ”„ํŠธ ํŽ

4 out of 5 stars

์„œ์šธ์— ์บ˜๋ฆฌํฌ๋‹ˆ์•„ ์ถœ์‹  ์‚ฌ๋žŒ๋“ค์€ ๋งŽ์•„๋„ ์บ˜๋ฆฌํฌ๋‹ˆ์•„ ์ถœ์‹ ์˜ ๋ถ€๋ฆฌํ† ๋Š” ์–ด๋””์„œ๋„ ์ฐพ์„ ์ˆ˜ ์—†์—ˆ๋‹ค. ์ž, ์ด์ œ ์บ˜๋ฆฌํฌ๋‹ˆ์•„ ์ถœ์‹  ์ฒ™ ์ฒœ(Chuck Chun) ์”จ๊ฐ€ ์—ฐ ์บ˜๋ฆฌ ํ‚ค์นœ์ด ์žˆ์œผ๋‹ˆ ๋ชจ๋“  ๊ฒƒ์ด ๋ฐ”๋€Œ์—ˆ๋‹ค. ์ฒ™์€ ๋ฌด์—ญ ์ชฝ์—์„œ๋Š” ๋น„์ฆˆ๋‹ˆ์Šค๋งจ์ด์ง€๋งŒ, ๋งˆ์Œ๋งŒ์€ ์…ฐํ”„๋ผ๊ณ  ํ•œ๋‹ค. ๊ทธ๋Š” ์„œ์šธ์—์„œ ์ž‘์€ ํŒ์—… ์Šคํ† ์–ด๋ฅผ ์—ฌ๋Š” ๊ฒƒ์œผ๋กœ ์œ ๋ช…ํ•œ๋ฐ, ๊ทธ๋Š” ์ž์‹ ์ด ๋จน๊ณ  ์‹ถ์€ ์š”๋ฆฌ๋ผ๋ฉด ๊ตฌํ•˜๊ธฐ ์–ด๋ ค์šด ์Œ์‹์ด๋ผ๋„ โ€“์•„๋ฅดํ—จํ‹ฐ๋‚˜ ์Šคํ…Œ์ดํฌ๋“ , ์น˜ํด๋ ˆ์Šคํƒ€์ผ์˜ ๋ฉ•์‹œ์นธ ์š”๋ฆฌ๋“ โ€”๋งŒ๋“ค์–ด๋‚ด๊ณค ํ•œ๋‹ค. ์ด ๋ ˆ์Šคํ† ๋ž‘์˜ ๋ฉ”๋‰ด๋Š” ํฌ๊ฒŒ ๋‘ ์ข…๋ฅ˜๋‹ค. ์™ผ์ชฝ์—๋Š” ์บ˜๋ฆฌ ๋ฒ„๊ฑฐ์™€ ์น ๋ฆฌ ํ”„๋ผ์ด ๋ฉ”๋‰ด๊ฐ€ ์žˆ๊ณ โ€”์ฒ™์€ ์ด๊ณณ์˜ ๋ฒ„๊ฑฐ๋Š” โ€œ์‰‘์‰‘ ๋ฒ„๊ฑฐ์™€ ์ธ ์•ค ์•„์›ƒ ๋ฒ„๊ฑฐ์˜ ์‚ฌ๋ž‘์œผ๋กœ ํƒœ์–ด๋‚œ ์•„์ด๋ผ๊ณ  ์„ค๋ช…ํ•œ๋‹คโ€”์˜ค๋ฅธ์ชฝ์—๋Š” ๋ถ€๋ฆฌํ†  ๋ฉ”๋‰ด ์žˆ๋‹ค.(์œ ๋ช…ํ•œ ์บ˜๋ฆฌํฌ๋‹ˆ์•„ ๋ถ€๋ฆฌํ† ๋„ ์žˆ๋‹ค. ์—„์ฒญ๋‚œ ์–‘์˜ ์ „ํ˜•์ ์ธ ์†Œ๊ณ ๊ธฐ ๋ถ€๋ฆฌํ† ์™€ ํ•จ๊ป˜ ๊ฐ์žํŠ€๊น€์ด ๋‚˜์˜ค๋Š”๋ฐ, ์‚ฌ์‹ค ์ด ๋ฉ”๋‰ด๋ง›์žˆ๊ธฐ๋ณด๋‹ค๋Š” ๋ฌด์ฒ™ ๋ฐฐ๊ฐ€ ๋ถ€๋ฅด๋‹ค. ์น ๋ฆฌ ์†Œ์Šค๋„ ํŠน๋ณ„ํ•˜๋‹ค. ์‚ฌ์‹ค ๊ฐ์žํŠ€๊น€ ์œ„์— ๋ฟŒ๋ ค์ง„ ์‚ด์‚ฌ ์†Œ์Šค๊ฐ€ ๋„ˆ๋ฌด ๋ง›์žˆ์–ด์„œ ๋จน๋Š” ๊ฒƒ์„ ๋ฉˆ์ถœ ์ˆ˜ ์—†์—ˆ๋‹ค. (๋‹ค์Œ๋ฒˆ์—๋Š” ์น ๋ฆฌ๋งŒ๋”ฐ๋กœ ์ฃผ๋ฌธํ•  ์ƒ๊ฐ์ด๋‹ค.) ์ด๊ณณ์˜ ๋ถ€๋ฆฌํ† ๋Š” ์–‘๋…์ด ๊ทธ๋ฆฌ ๊ฐ•ํ•˜์ง€ ์•Š๊ณ  ์Šคํ…Œ์ดํฌ๊ฐ€ ๋งŽ์ด๋“ค์–ด ์žˆ๋‹ค. ์ฒ™์€ โ€œ์šฐ๋ฆฌ๊ฐ€ ๊ฐ€๋Š” ์ •์œก์ ์˜ ์•„์ €์”จ๋Š” ์šฐ๋ฆฌ๊ฐ€ ์ด๋ ‡๊ฒŒ ์ข‹์€ ์งˆ์˜ ๊ณ ๊ธฐ๋ฅผ๊ฐˆ์•„๋‹ฌ๋ผ๊ณ  ํ•˜๋ฉด ์šฐ๋ฆฌ๋ฅผ ๋ฏธ์นœ ์‚ฌ๋žŒ์ฒ˜๋Ÿผ ์ณ๋‹ค๋ด์š”โ€๋ผ๊ณ  ๋งํ•˜๋ฉฐ ์›ƒ๋Š”๋‹ค. ํ•˜์ง€๋งŒ ์ด๋ ‡๊ฒŒ ์ข‹์€ ์žฌ๋ฃŒ๋ฅผ ์“ฐ๊ธฐ ๋•Œ๋ฌธ์— ์บ˜๋ฆฌย ํ‚ค์นœ์ด ๋‹๋ณด์ด๋Š” ๊ฒƒ์ด๋‹ค.

The Korea Craft Brewery

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 

์ฝ”๋ฆฌ์•„ ํฌ๋ž˜ํ”„ํŠธ ๋ธŒ๋ฅ˜์–ด๋ฆฌ

์ฝ”๋ฆฌ์•„ ํฌ๋ž˜ํ”„ํŠธ ๋ธŒ๋ฅ˜์–ด๋ฆฌ

์ถฉ์ฒญ๋ถ๋„ ์Œ์„ฑ๊ตฐ์— ์œ„์น˜. ๋ฐ•์€ํฌ ๋งˆ์ผ€ํŒ… ๋งค๋‹ˆ์ €๋Š” ๊ทธ๋“ค์˜ ๋ชฉํ‘œ๊ฐ€ ๋„“์€ ๊ณต๊ฐ„๊ณผ ๋„์ฐํ•œ ์ฐฝ๊ณ ๊ฐ€ ์žˆ๋Š” ์–‘์กฐ์žฅ์„ ์ง“๋Š” ๊ฒƒ์ด์—ˆ๋‹ค๊ณ  ํ–ˆ๋‹ค. ๊ทธ ์ž์ฒด๋กœ๋„ ๋ฐฉ๋ฌธํ•  ๊ฐ€์น˜๊ฐ€ ์žˆ๋‹ค! ย 

Sobok

Sobok

Sobokโ€™s stark off-white interior with amber wood accents parallels the simplicity of their menuโ€”theyโ€™re 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). Theyโ€™re made fresh every morning. Weโ€™re 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. Donโ€™t get excited and eat the flower, tooโ€”itโ€™s just for decoration. Big props to Sobok for using biodegradable paper cupsโ€”anyone whoโ€™s 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.

์†Œ๋ณต

์†Œ๋ณต

์†Œ๋ณต์€ ์ „ํ†ต ํ•œ์‹ ์ฒœ์—ฐ์žฌ๋ฃŒ๋ฅผ ์ด์šฉํ•ด ํ˜„๋Œ€์ ์ธ ๋””์ €ํŠธ๋ฅผ ๋งŒ๋“ ๋‹ค.ย ๋งค์žฅ์˜ ํ•˜์–€ ์ธํ…Œ๋ฆฌ์–ด์™€ ๋‚˜๋ฌด ํฌ์ธํŠธ๋Š” ์†Œ๋ฐ•ํ•˜๊ณ  ๊ฐ„๋‹จํ•œ ๋ฉ”๋‰ด๋ฅผ ์ž˜ ํ‘œํ˜„ํ•œ๋‹ค.ย ๋Œ€ํ‘œ์ ์ธ ๋ฉ”๋‰ด๋Š” ์ธ์ ˆ๋ฏธ ๋ผ์ด์Šค๋ณผ.ย ์•„์ด์Šคํฌ๋ฆผ์— ๋–ก์„ ๋„ฃ์€ ํ›„ ์ฝฉ๊ฐ€๋ฃจ์— ๋ฌปํ˜€ ๋‘ฅ๊ทธ๋ ‡๊ฒŒ ๋นš๋Š”๋‹ค.ย 9๊ฐœ, 18๊ฐœ,ย 27๊ฐœ์”ฉ ์„ธํŠธ๋กœ๋„ ๊ตฌ๋งค ๊ฐ€๋Šฅํ•˜๊ณ  ๊ธฐํ”„ํŠธ ๋ฐ•์Šค๋กœ ํฌ์žฅ๋„ ๊ฐ€๋Šฅํ•˜๋‹ค.ย ๋ชจ๋“  ๋””์ €ํŠธ๋Š” ๋งค์ผ ์‹ ์„ ํ•˜๊ฒŒ ๋งŒ๋“ค์–ด์ง„๋‹ค.ย ์—๋””ํ„ฐ์˜ ์ถ”์ฒœ์€ ์†Œ๋ณต ์•„์ด์Šคํฌ๋ฆผ.ย ์ฝฉ๊ฐ€๋ฃจ ๋ง›์ด ์‚ด์ง ๋‚˜๋Š” ๋ฐ”๋‹๋ผ ๋ง› ์†Œํ”„ํŠธ์•„์ด์Šคํฌ๋ฆผ์— ๋ง๋ฆฐ ๊ทค,ย ์‚ถ์€ ํ•ด๋ฐ”๋ผ๊ธฐ์”จ์™€ ํ˜ธ๋ฐ•์”จ,ย ๊ฟ€,์ธ์ ˆ๋ฏธ ์•„์ด์Šค๋ถˆ๊นŒ์ง€ ๋“ค์–ด๊ฐ„ ๋ฉ”๋‰ด๋‹ค.์†Œ๋ณต์— ์ฃผ๋ชฉํ•ด์•ผ ํ•˜๋Š” ๋˜ ๋‹ค๋ฅธ ์ด์œ ๋Š” ๋””์ €ํŠธ๋ฅผ ๋‹ด๋Š” ์ข…์ด์ปต ์—ญ์‹œ ์ฒœ์—ฐ ์ž๋ฃŒ๋กœ ๋งŒ๋“ค์–ด ์ž์—ฐ๋ถ„ํ•ด๊ฐ€ ๊ฐ€๋Šฅํ•˜๋‹ค.ย ์“ฐ๋ ˆ๊ธฐ๊ฐ€ ๋งŽ์€ ํ™๋Œ€ ๊ธธ๋ฐ”๋‹ฅ์— ํ™˜๊ฒฝ์„ ์ƒ๊ฐํ•˜๋Š” ์ฐฉํ•œ ๊ธฐ์—…์˜ ๋ชจ๋ฒ”์ด ๋œ ์†Œ๋ณต.ย ์€ ๋‹ค๋ฅธ ๊ฐ€๊ฒŒ๋“ค๋„ ์†Œ๋ณต์˜ ์„ ๋ก€๋ฅผ ๋”ฐ๋ž์œผ๋ฉด ํ•˜๋Š” ๋ฐ”๋žŒ์ด ์žˆ๋‹ค.

Dongmu Bapsang (Comradeโ€™s Table)

Dongmu Bapsang (Comradeโ€™s Table)

Chef and owner Yu Jong-cheol worked at Pyongyangโ€™s famed restaurant Okryugwan for 11 years before making his way to the South some ten years ago. It wasnโ€™t easyโ€”he 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. Itโ€™s a small, unassuming storefront on a Hapjeong side street, with dark-paneled wood walls, natural light and simple furnitureโ€”not the kind of place to bring a rowdy group of 12, but definitely a hidden gem youโ€™ll 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, youโ€™ll 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 itโ€™s 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 wonโ€™t need a side of rice). As for banchan, Chef Yuโ€™s kimchi is especially interestingโ€”he uses purรฉed radish in place of fermented fish, resulting in a lig

Gaeseong-jip

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. Itโ€™s a miracle these plump dumplings, nearly the size of a first, donโ€™t split their wrappersโ€”and thereโ€™s 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. โ€œIsnโ€™t that more delicious?โ€ she asks, not expecting an answer, and somehow, sheโ€™s right. Also popular with regulars is their version of joraengi ddeok, tiny rice cakes that look like miniature peanuts in the shell (theyโ€™re fun to chew), a regional specialty of the north. Donโ€™t 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

Banryongsan is the name of a mountain near Hamheung, an east coast city in North Korea, and the hometown of owner Jeong Sang-hyeokโ€™s 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 Koreaโ€”after 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 restaurantโ€™s 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. Itโ€™s the kind of food you might scarf down because itโ€™s 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 โ€œsausage,โ€ another regional specialty.

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์‹œํ‹ฐ ์Šคํ† ๋ฆฌ: ๋กœ๋ฒ„ํŠธ ์กฐ (Robert Joe)

์‹œํ‹ฐ ์Šคํ† ๋ฆฌ: ๋กœ๋ฒ„ํŠธ ์กฐ (Robert Joe)

๋กœ๋ฒ„ํŠธ ์กฐ(37, ๊ฐ๋…&๋ฐฉ์†ก์ธ), ํ•œ๋‚จ๋™ ์ด ๋„์‹œ์—์„œ ์‚ฌ๋ž‘ํ•˜๋Š” ๊ฒƒ์€?TV๋‚˜ ๊ด‘๊ณ ์—์„œ ๋ณด์—ฌ์ฃผ๋Š” ์„œ์šธ์€ ๋ฒˆ์ฉ๋ฒˆ์ฉํ•˜๊ณ ย ํ™”๋ คํ•˜์ง€๋งŒ ๋‚ด๊ฐ€ ์„œ์šธ์—์„œ ์‚ฌ๋ž‘ํ•˜๋Š” ๊ฒƒ์€ ๊ทธ๋Ÿฐย ๊ฒ‰๋ชจ์Šต์ด ์•„๋‹Œ ์‚ถ ์ž์ฒด์—์„œ ๋น„๋กฏ๋œ๋‹ค. ์„œ์šธ์— ์‚ฌ๋Š”ย ์‚ฌ๋žŒ์ด๋ผ๋ฉด ์ด๋ฏธ ๋‹ค ๊ณต๊ฐํ•˜๋Š” ์‚ฌ์‹ค์ผ ๊ฒƒ์ด๋‹ค. ย  ์„œ์šธ์—์„œ ํ•ด๋ณด๋ผ๊ณ  ์ถ”์ฒœํ•˜๊ณ  ์‹ถ์€ ์ผ์ด ์žˆ๋‹ค๋ฉด?๋‚ฎ์—๋Š” ๋‚ด๊ฐ€ ํ‚ค์šฐ๋Š” ๊ฐ•์•„์ง€, ๋‘๋ถ€๋ฅผ ๋ฐ๋ฆฌ๊ณ  ์ง‘ ๊ทผ์ฒ˜ย ํ•œ๋‚จ๋™์„ ์ž์ฃผ ์‚ฐ์ฑ…ํ•˜๋Š”๋ฐ, ๋ณด๋ฉด ๋ณผ์ˆ˜๋ก ๋น ์ ธ๋“œ๋Š”ย ๋™๋„ค๋‹ค.ย ๋งˆ์Œ์— ๋“œ๋Š” ๊ณจ๋ชฉ์„ ๋ฐœ๊ฒฌํ•˜๋ฉด ๋Š๊ธ‹ํ•˜๊ฒŒย ์‹œ๊ฐ„์„ ๊ฐ–๊ณ  ๋™๋„ค ๊ตฌ์„๊ตฌ์„์„ ๋Œ์•„๋‹ค๋‹Œ๋‹ค. ์„œ์šธ์—ย ๋†€๋Ÿฌ ์˜จ ์นœ๊ตฌ๋“ค์—๊ฒŒ๋„ ๋˜‘๊ฐ™์ด ๋งํ•  ๊ฒƒ์ด๋‹ค. ย  ์ง€๋‚œ ๋ช‡ ๋…„๊ฐ„ ์–ด๋–ค ๋ณ€ํ™”๊ฐ€ ์žˆ์—ˆ๋‚˜?๋‚˜์ด ๋“ค๋ฉด์„œ ๋‚ด๋ ค๋†“๋Š” ๋ฒ•์„ ๋ฐฐ์› ๋‹ค. ๊ทธ๊ฒŒ ๊ฐ€์žฅย ์ค‘์š”ํ•œ ๊ณผ์ •์ด์ž ๋ณ€ํ™”๋ผ ์ƒ๊ฐํ•œ๋‹ค. ย  ๋กœ๋ฒ„ํŠธ ์กฐ์—๊ฒŒ ํ–‰๋ณต์ด๋ž€?ํ–‰๋ณตํ•ด์ง€๋ ค๋ฉด ๊ฐ์ •์„ ๋‚ด๋ ค๋†”์•ผ ํ•œ๋‹ค. ์Šฌํ”„๋‹ค๊ณ ย ์ƒ๊ฐํ•˜๋Š” ์ˆœ๊ฐ„ ๊ฐ์ •์„ ์ธ์‹ํ•˜๋Š” ๊ฑฐ๋‹ˆ๊นŒ. ์ •๋ง๋กœย ํ–‰๋ณตํ•˜๋ฉด ์•„๋ฌด ์ƒ๊ฐ์ด ๋“ค์ง€ ์•Š๋Š”๋‹ค. ์„ ์˜ ๊ฒฝ์ง€์—ย ์ด๋ฅด๋Š” ์ˆœ๊ฐ„์ด๋ผ๊ณ  ํ•ด์•ผ ํ• ๊นŒ? ย  ๋‹น์‹ ์˜ ์ธ์ƒ์„ ์ด๋„๋Š” ๊ฒƒ์€?์ฐฝ์˜์„ฑ์„ ํƒ€๊ณ ๋‚œ ๊ฑด์ง€๋Š” ๋ชจ๋ฅด๊ฒ ์ง€๋งŒ ๋Š˜ ์ฐฝ์ž‘์—ย ๋Œ€ํ•œ ์š•์‹ฌ์ด ์žˆ๋‹ค. ํ‚ค๊ฐ€ ์œ ๋‚œํžˆ ํฐ ์‚ฌ๋žŒ๋“ค์€ย ์‹ ์ฒด์— ๋Œ€ํ•œ ์ฝคํ”Œ๋ ‰์Šค๋ฅผ ํ’ˆ๊ธฐ ๋งˆ๋ จ์ธ๋ฐ, ์ฐฝ์ž‘์—ย ๋Œ€ํ•œ ๊ณ ํ†ต์„ ๋Š๋‚€ ์ ์€ ํ•œ ๋ฒˆ๋„ ์—†๋‹ค. ์•„์ด๋””์–ดย ๊ณ ๊ฐˆ๋กœ ๋งˆ์Œ ๊ณ ์ƒ์„ ํ•ด๋ณธ ์ ์€ ์—†์ง€๋งŒ ๋ฌผ๊ฑด์˜ย ๊ธฐ๋Šฅ์ด๋‚˜ ์‹ค์šฉ์„ฑ์„ ๋”ฐ์ง€๋‹ค ๋ณด๋ฉด ๋จธ๋ฆฌ๊ฐ€ ์•„ํŒŒ์˜จ๋‹ค.ย ์•„์ด๋””์–ด๊ฐ€ ๋Š์ด์ง€ ์•Š๋Š”๋‹ค๊ณ  ํ•ด์„œ ๋Š˜ ๊ธฐ๋ฐœํ•œย ๋ฐœ์ƒ๋งŒ ํ•˜๋Š” ๊ฑด ์•„๋‹ˆ๋‹ˆ๊นŒ. ์ƒ๊ฐ์„ ๋”๋“ฌ๊ณ  ์‚ด์„ย ๋ง๋ถ™์—ฌ ์ƒˆ๋กœ์šด ๊ฑธ ๋งŒ๋“ค๋ ค๊ณ  ๋…ธ๋ ฅํ•œ๋‹ค. ย  ย 

City stories: Robert Joe

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 Iโ€™ve learned growing up is letting go. Itโ€™s 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 canโ€™t 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, Iโ€™d tell them to do the same. ย  Describe happiness. Happiness is the absence of any emotion. If youโ€™re feeling down, youโ€™re hyper-aware of it.ย Whereas when youโ€™re happy, youโ€™re actually just not thinking, youโ€™re just existing in like a zen form, right? ย  What drives you? Iโ€™ve always felt the need to create. I donโ€™t 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. Theyโ€™re not all good. And so I try and do something with them.