AFAR: Seoul Food

Inside the Culinary Renaissance of Korean Banchan

Lavinia Spalding

I still clearly remember my first meal in South Korea. I had just arrived in the country, fresh out of college and ready to begin a job teaching English. My new boss had whisked me from the airport to a barbecue restaurant, where I’d watched in panic as mounds of beef appeared on the tabletop grill. I didn’t eat red meat, and I was worried about offending him.

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