There’s a special kind of calm that appears in Seoul during winter. The city stays busy, of course, but step inside a warm café in Gangnam, Hongdae, or even a tiny alleyway in Ikseon-dong, and everything slows down. The windows fog, the heaters hum quietly, and people wrap their hands around hot drinks like they’re holding onto little pieces of warmth.
The Gimcheon Gimbap Festival in North Gyeongsang Province turns Korea’s beloved picnic food into a cultural celebration. Inspired by the city’s name sounding like Gimbap Cheonguk (“Gimbap Heaven”), the festival debuted in 2024 with over 100,000 visitors.
South Korea’s café culture is getting stricter. Starbucks Korea has issued a new rule asking customers not to bring bulky office gear—like desktops, printers, or desk dividers—into cafés.
Seoul’s solo-dining lifestyle has entered a vibrant new phase. The 트렌드 (trend) of 혼밥 (honbap)—eating alone—has expanded into 혼호텔 (hon-hotel) and 혼요리 (hon-cooking) experiences, where individuals enjoy meals solo in Instagrammable cafés or self-cook gourmet dishes at home. Honjok (혼족), the “solo tribe,” now embraces these 독립적인 경험 (independent experiences) as a form of self-care and creative expression.
More than a simple seaweed snack, gim is a beloved Korean culinary staple made from red algae genera like Pyropia. It’s toasted, seasoned, and savored as a crispy side dish or banchan (반찬). From nutritious benefits—rich in iodine and protein—to sustainable harvesting methods, the article reveals why gim is so essential in Korean cuisine.
Looking to cool down in Seoul this summer? Try bingsoo (빙수, bing‑soo) — Korea’s ultimate shaved ice dessert! From the old-school pat‑bingsu (팥빙수, pat‑bing‑soo) at Taegeukdang (태극당) to towering matcha (말차) and mango (망고) “ice mountains” at trendy cafes and hotels, the Korea Times highlights where to go for both jeontongjeok (전통적, traditional) and hyeondaijeok (현대적, modern) flavors.
Don’t miss injeolmi (인절미) toppings or sweet red beans. Seoul’s bingsu game is strong — one bowl might not be enough!
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–Bingsoo still in-season
-Bingsoo gets an update at Seoul hotels
SomiSomi is a Korean-American desert chain with 30 locations in the U.S. Founded in LA in 2016, the Korea chain specializes in a version of Japanese tayaki (fish-shaped deserts) that’s stuffed with soft serve ice cream and covered with a choice of toppings. Called bungeo‑ppang (붕어빵) in Korea, SomiSomi’s version is known as “ah‑boong” (아붕), a take on the dessert.
