Written by and Photographed by Hwang Hye-jung Seoul’s Bukchon-dong is synonymous with traditional houses and small shops. It’s an area where you can day dream about holding a warm beverage next to the fireplace while watching the leaves blow outside. This thought is what inspired artist and musician, Mr. Cha, to open his aptly named café Doo Roo. In Hanja (Chinese characters), Doo Roo (豆縷) means the “wafting fragrance of the beans”.  The shop was opened in September and, appropriately, offers a small menu of mostly organic coffees, teas, and juices. Their fresh fruit juices, weighing in at a hefty 7,000W, are admittedly among the priciest I’ve seen in Seoul. However rest assured that they are worth their tag as generous chunks of fruit are blended to fill your daily intakes of vitamins. This place also has the best hot chocolate that I’ve ever had the pleasure of trying. It is just the way it should be: rich and creamy with the slight tinge of bitterness from real cocoa an...

Royal Feast in Downtown Seoul by  Hwang Hye Jung Photographs courtesy of Jihwaja Restaurant Since the airing of history drama “ Dae Jang Geum ” all over Asia in 2005, “Palace Cuisine”( Gung Jung Yiori ) became the buzzword in many countries, especially Hong Kong, Taiwan, and Japan. Just the topic of Palace Cuisine alone has drawn flocks of tourists to Korea, particularly from Japan. Just what is “Palace Cuisine” and how does it actually taste? To find out, there are few higher authorities to turn to than the Jihwaja restaurant group, opened and run by the family of Hwang Hye Sung (1920-2006). Hwang Hye Sung, started her career as a culinary lecturer at Sook Myung Women’s University in the 1940’s. She learned her craft directly from Han Hui Soon, one of the last royal chefs of the Chosun Dynasty, and later facilitated the Korean government’s designation of Chosun Dynasty Royal Cuisine as “Intangible Cultural Asset of Korea #37.” In 1991 Hwang Hye Sung and ...

by Hwang Hye Jung In a world where the word “naked” seems to become overused in marketing of products ranging from fruit juice to an actual chef, Johnny Lee of Naked Grill in Hannam Dong still believes in its class and marketability. “The word ‘naked’ is a concept----nothing hidden, everything fresh,” says Johnny as he proudly shows off his open kitchen in which diners see staff preparing sausages, lettuce, and all other details in plain sight. A young spunky Korean American who moved back to Korea for good four years ago, Johnny came from a family of restaurateurs, living and learning the culinary business as he grew up mostly in California. Johnny officially opened his own venture Naked Grill in September, however, before that he had an even more daring venture. “Burgers and tacos have always been my passion, before I found our present locale, I decided to launch the first-ever Taco truck in Korea six months ago. Our beef and chicken tacos, which feature typical L.A....

  With mixed feel ings I entered Loblaws, my favo rite Toronto supermarket, for the last time before I left for Korea . Dusk cast a golden glow on the autumn maple leaves outside the giant glass windows. Revisiting familiar aisles like a pensive old friend, I bid loving farewell to long-time favorite items, ranging from grade A maple syrup to Canadian back bacon. Suddenly, my reverie was broken as I hit upon the aisle of sauces: President’s Choice, one of the biggest up-market food manufacturers in Canada , has officially launched their Bulgogi Sauce, one of the very first Korean Cuisine products produced by a mainstream company in North America . Standing slightly stunned, a wave of conflicting emotions hit this die-hard Koreophile. Yes, it’s good news that Korean food is starting to get the attention it deserves in mainstream Canada ; however----I’M SICK AND TIRED OF PEOPLE JUST CITING BULGOGI AND KIMCHI WHEN THEY TALK ABOUT KOREAN FOOD!!!!!!!!!!!!!! Yes, with all due re...