Seoul's Best Gimbap: Notable Spots and Why Korea's Favourite Rice Roll Has Never Been Better
Korea’s humble seaweed rice roll has quietly become one of Seoul’s most exciting food obsessions. Here’s what …
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The latest korean food & drink articles and guides from Zuzu Korean Travel.
Korea’s humble seaweed rice roll has quietly become one of Seoul’s most exciting food obsessions. Here’s what …
CHAGEE — the global modern tea brand behind 600 million cups of jasmine milk tea a year — opened its first Korean stores on April …
Korea has dozens of tteokbokki chains, but a handful of names dominate every high street from Seoul to Busan. Here’s how the …
The Michelin Guide Seoul & Busan 2026 added eight new Bib Gourmand restaurants — a recognition given to places that deliver …
From Andong jjimdak to Tongyeong chungmu gimbap and Sokcho’s abai sundae — a city-by-city guide to the Korean dishes you can …
Everything you need to know about makgeolli in 2026: what it is, how it’s made, the best brands to try, what to eat with it, …
From ammonia-scented fermented skate to wriggling live octopus, Korea’s most challenging dishes are also among its most …
Naengmyeon — ice-cold buckwheat noodles in deep beef broth — is one of Korea’s most beloved dishes. Here are the best …
From Seongsu’s robot-whisked matcha to Bukchon’s hanok tea rooms, these 8 matcha cafes are dominating Seoul’s …
Mega MGC Coffee overtook Starbucks and Ediya to become Korea’s largest coffee chain with 4,000+ stores. Here’s what it …
Xurreria San Roman in Yeonnam-dong is Seoul’s most talked-about Spanish churros café in 2026 — loved by Gen Z for its …
Korea’s fruit calendar is one of the best-kept secrets in Asian food culture. This month-by-month guide covers which fruits …
Korea’s baedal culture is legendary — but the big local apps block foreign cards. Here’s the 2026 guide to …
Korea has more fried chicken restaurants than McDonald’s has worldwide. Here’s what makes Korean fried chicken …
Korea has over 200 types of kimchi — far beyond the red cabbage jar you know. From crunchy bachelor radish to silky winter water …