Popular Hangover Cures: Drink Sticks vs. Canned Drinks

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South Korea has turned hangover recovery into an entire industry. Before a night of Korean BBQ and soju, many people stop by a convenience store to buy either a small bottled drink, canned tonic, or concentrated “drink stick” designed to reduce the effects of alcohol the next morning.

The two products in this photo show the difference perfectly.

The can on the right is 여명808 (Yeomyeong 808), one of Korea’s most famous traditional hangover drinks. It has a herbal flavor and is usually consumed before or after drinking alcohol. Older generations especially trust it.

The red stick pack is a newer style. The one picture is called 롸깨수45. These concentrated jelly or liquid sticks are portable and marketed toward younger consumers. Many claim reduced 숙취 (hangover symptoms) using ingredients like oriental herbs, vitamins, amino acids, and sweeteners.

Scientifically, some ingredients may help hydration or liver metabolism slightly, but no product completely “cures” alcohol effects. In Korea though, buying one before drinking is almost a cultural ritual.

Vocabulary

  • 숙취 (sukchwi) – hangover
  • 해장 (haejang) – hangover recovery
  • 술 (sul) – alcohol
  • 회식 (hoesik) – company dinner/drinking gathering
  • 편의점 (pyeonuijeom) – convenience store

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Raw Hanwoo Beef for Lunch? A Gangnam Specialty Worth Trying

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During lunch in Yeoksam-dong Gangnam-gu Seoul, we visited 만인양화 (Manin-Yanghwa), a restaurant specializing in yukhoe (육회), Korea’s famous seasoned raw beef dish. The restaurant’s slogan suggests a place “everyone can enjoy beyond Daegu,” reflecting the dish’s roots in Korean culinary tradition.

I ordered the first item on the menu: 한우육회비빔밥 (Hanwoo Yukhoe Bibimbap) for ₩15,000. The meal arrived with fresh Korean beef, a large bowl of lettuce, rice, seaweed soup, side dishes, and a sunny-side-up egg served on a hot plate. Mixing the beef, vegetables, rice, and seasonings created a surprisingly balanced dish—fresh, savory, and slightly sweet.

Raw beef dishes before self-mixing (bibim)
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A New Tokyo-Style Udon Spot Arrives in Dogok: Udon Kinoya

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Mazemen Udon

A new handmade udon restaurant is starting to attract attention in Seoul’s Dogok and Maebong area. The restaurant, called Udon Kinoya (우동키노야), is part of a growing Japanese-style udon chain that has recently become popular in Seoul office districts and trendy neighborhoods.

Undong KiNoya

The restaurant focuses on handmade udon noodles that are low-temperature aged for 48 hours, giving them an extra chewy texture. Their broth is made fresh daily in a Japanese style, and the restaurant specializes in both hot kake udon and cold bukkake udon dishes.

Takeout – mazemen udon
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Giant Digital Art Screens at Incheon Airport Terminal 2

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If you fly through Incheon International Airport Terminal 2, which opened in 2018, one of the first things you notice is the enormous curved digital display above the check-in area. It is not just an advertisement screen — it is part of a large-scale media art project designed to make the airport feel more like a cultural destination.

The massive curved LED installation frames the departure hall and can display ultra-high-resolution content reaching up to 16K resolution across its giant digital canvas. Recent installations feature Korean cultural themes, nature, futuristic animation, and immersive media art that can be viewed from multiple angles throughout the terminal.  

Digital Art Screen at ICN T2
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The Rise of Calm Cafés in Seoul

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In South Korea, a new café trend is growing quickly: quiet luxury cafés. Instead of loud music and crowded interiors, many new cafés in Seoul focus on calm lighting, natural wood, soft colors, and peaceful conversation. Customers often spend hours reading, studying, or simply relaxing with carefully prepared coffee and desserts.

Calm cafes
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The New Korean Trend Growing Above Your Head

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Korea’s cities are packed with apartments, offices, and busy streets, but many rooftops are getting a surprising makeover. Across Seoul and other cities, rooftop farming is becoming a major trend. Apartment residents, cafes, schools, and even companies are growing lettuce, peppers, tomatoes, and herbs high above the city.

Rooftop farming
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Not Just Travel: How Koreans Learn Their Own Food Culture

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When Koreans travel, they don’t just eat—they learn. Cooking classes have become a popular way for Korean travelers to connect more deeply with a country’s culture. Instead of simply ordering dishes, they want to understand ingredients, techniques, and the story behind the food.

Cooking classes

This mindset starts at home. In Korea, many people take cooking classes to learn traditional dishes like kimchi, 된장찌개, or 잡채—especially younger generations who didn’t grow up cooking. Others learn through family, watching parents or grandparents prepare meals during holidays and daily life. Cooking is not just a skill; it’s a way to preserve culture.

So when Koreans travel to places like Bangkok, joining a cooking class feels natural. They approach it the same way they would at home—hands-on, curious, and focused on learning.

For many Koreans, food is not just something you eat. It’s something you understand.

A Korean traveler visiting Bangkok might sign up for a half-day cooking class instead of just eating at a famous restaurant. They learn how to make pad thai from scratch—cutting vegetables, balancing flavors, and cooking over high heat.

This mirrors what happens in Korea. A young professional in Seoul might take a weekend class to learn how to make kimchi or simple home dishes they never learned growing up. In both cases, the goal is the same: not just eating the food, but understanding how it’s made and why it matters.

Vocabulary

  • 요리 수업 (yori sueop) — cooking class
    체험 (cheheom) — hands-on experience
    문화 (munhwa) — culture
    재료 (jaeryo) — ingredients
    김치 (gimchi) — kimchi

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