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.
Today is Thanksgiving in the U.S., and it always reminds me of how much it feels like Chuseok, Korea’s major harvest holiday. Both traditions center on family gatherings, sharing food, and expressing gratitude. Even the atmosphere is similar—busy kitchens, traveling to see loved ones, and favorite comfort dishes that only taste right on this day.
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.
Naengmyeon (냉면) is a Korean cold noodle dish made with thin, chewy noodles—often from 메밀 (memil, buckwheat) or 고구마 전분 (goguma jeonbun, sweet potato starch). It’s served in either 물냉면 (mul-naengmyeon, icy broth) or 비빔냉면 (bibim-naengmyeon, spicy mixed version). Common toppings include 소고기 (sogogi, beef), 오이 (oi, cucumber), 배 (bae, Korean pear), and 삶은 달걀 (salmeun dalgyal, boiled egg). The dish is refreshing, tangy, and perfect for hot weather.
