(side dish), variety of kimchi
(there's over 200!) and regional and seasonal specialty. Fortunately for gastronomes eager to sample Korea's tastiest cuisine in a limited amount of time, O'ngo Food Communications offers a number of food tours
that take all the guesswork out of the search for the country's best restaurants.
Korean cuisine, much like the country's people, is vibrant, flavorful, eclectic and packs a lot of punch. It's so diverse that it would take years to try each
It might be a plate of steaming mandu made with fresh kimchi at a street stall on a frigid winter day. Or a perfectly cooked jeon, served up with a bowl of homemade makgeolli in a back-alley hangout. It might be consumed alone, with a new lover, or a group of old friends. The meal might be a new gastronomical concept, unfamiliar and exciting, or may be Grandma's secret recipe, instantly recognizable and comforting.
It's rare, if not impossible, that you will find yourself having a bad Korean meal in Korea. It just doesn't happen. But every so often, usually when it's least expected, you will experience culinary nirvana. It will be a meal that proves to be unique from any other you've had in the past, one that changes you, one that finds you awake the following morning wondering if it was all just a dream.
This is a food trend report prepared by O’ngo Food Communications and KoCTA (The Korea Culinary Tourism Organization. Even though Korean food is gaining popularity all over the world, it is not trending in Korea. There are aspects of Korean food that are gaining popularity, but for different reasons than in other parts of the world.
*Disclaimer these are our opinions on food and we are looking at this issue from the idea of the whole country and it is not solely expat focused. Seoul has a 10.5 million Korean people and only 250,000 foreigners. The opinion of the masses can make or break restaurants here.*