KOREAN CUISINE

Food is culture – embedded in everything from how we grow and select ingredients to the endless ways of how we store, prepare, arrange and eat them. Heck, if we stretch it a bit – a single meal can tell the story of a whole nation.

By serving simple and honest Korean dishes like we remember them from home, we want to tell these stories of everyday life in Korea.

The Korean cuisine is colored by its ancient nomadic traditions, its mountainous geography, long history of powerful kingdoms and dynastic heritage. But it is also shaped by its hardship throughout colonization, war and rapid economic development – still bearing its clear marks on many popular dishes and narratives of today’s food.

To start off with, the Korean cuisine is largely built up around rice, vegetables and meat. A classical table setting (반상; Bansang) typically consists of cooked rice, a soup, a little sauce, and last but not least, Kimchi – a very distinct range of fermented vegetables, most commonly cabbage and radish. A long and impressive selection of side-dishes (반찬; banchan) is added to this setting, easily taking up space of a whole dining table.

Click here to see all of our menus and side-dishes
– we promise they are all served in a very Instagram-worthy manner.

(If you want to eat like the ancient royal family, at least 12 side-dishes are needed!)