Where to find soy-marinated crab, hearth-grilled hanwoo beef, Pyongyang-style cold buckwheat noodles, spicy stir-fried octopus, and seaweed-caramel gelato in the Korean capital
found in cozy restaurants to the simple vegan fare of Buddhist temples. But the Korean capital’s dining scene has experienced a sea change in the last decade, as chefs look both outward and inward to keep up with customers’ evolving tastes and expectations.
The new modern Korean cuisine started at renowned fine dining spots like Mingles, where chef Mingoo Kang combines traditional ingredients with Western cooking techniques, and the global approach has proliferated through casual eateries and bars. Many of the city’s star chefs who had been working overseas, like Mosu’s Sung Ahn, also returned home during the pandemic, bringing international experiences and tastes back with them.
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