Korean Cuisine
A regional cuisine, told eight meals deep. Juk in Seoul, bibimbap in Jeonju, samgyeopsal over coals, bingsu in summer — a kitchen organized by fermentation, the side-dish table, and the quiet rule of the long stew.
A regional cuisine, told eight meals deep. Juk in Seoul, bibimbap in Jeonju, samgyeopsal over coals, bingsu in summer — a kitchen organized by fermentation, the side-dish table, and the quiet rule of the long stew.