December's things to do

Mija Seoul has been making waves since it first opened in May. The restaurant focuses on creating a dinner menu inspired by hearty Korean fare made with local and seasonal ingredients. Apart from using produce from the restaurant's rooftop garden, they also take time to source from local farms. Here, you’ll find Danish chef Kevin Kroløkke, who brings with him 10 years of restaurant experience from the now defunct, Michelin-starred, Restaurant Relæ. He helms the restaurant with his partner Tina Choi (also known as Doobydobap on TikTok and Instagram).

Comments from our coffee experts SJ This place is owned by Coffee Libre’s Kim Byung-ki, a green coffee bean buyer; roaster Kim Do-hyun; barista Park Geun-ha; barista Song Sung-man from El Café; and the genius pastry chef Heo Min-su. It took almost a year for this coffee place to become one of the best places in Korea. David G. We Some people call this place the “Avengers of the coffee industry,” as people from diverse backgrounds got together to open this store. It is famous for its baked goods as well. Cho Won-jin Their fresh coffee and baked goods will satisfy you in every way.   Fritz is one of the few places in Seoul that will offer you the choice of paper or metal filters for your pour-over. It’s no mere gimmick: one of the five cofounders is Park Geun-ha, 2014 Barista Champion of Korea, and a 14-year veteran in the business of beans. They hold cupping sessions Thursdays and Sundays at 6 p.m. for those of you wishing to learn more about the finer points of coffee (sorry, Korean only). If the language barrier has you on the sidelines, console yourself with a pain au chocolat and enjoy the retro vibe of the converted traditional tile-roof house.

Tucked away in a hidden alley near Yaksu Station, Cheogajip doesn’t even have a sign. But people storm in as soon as the restaurant opens, including loyal customers who’ve been coming for more than 50 years. Built in a renovated private house, the restaurant specializes in northern Korean cuisine, usually known for its “blandness” compared to its southern counterparts. Their signature menu is braised chicken, cooked in the traditional Pyeongando way, with no seasonings but steamed chives. The spicy vinegarand-mustard sauce, on the side brings out the flavors of the meat and the vegetables, leaving a rich but clean aftertaste. For first-timers to northern food who prefer a kick to their taste buds, we recommend the spicy buckwheat noodles.