Cover Daniel Dae Kim, Mingoo Kang and Corey Lee at fine dining Korean restaurant Mingles (Photo: CNN)
Daniel Dae Kim, Mingoo Kang and Corey Lee at fine dining Korean restaurant Mingles (Photo: CNN)
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From communal kimjang festivals and bustling street markets to raw crab institutions and three Michelin-starred dining, actor and executive producer Daniel Dae Kim journeys across South Korea to uncover the stories, memories and traditions that define Korean food beyond the grill
Korean barbecue may have introduced the world to Korean cuisine, but it is only one facet of the country’s vast and deeply layered culinary landscape—with an entire universe of flavours waiting beyond the grill.
In the third episode of CNN’s latest original series K-Everything, which premiered on May 9 and explores the worlds of K-drama, K-pop and K-beauty, actor and executive producer Daniel Dae Kim returns to his roots, journeying across South Korea to reconnect with the culture and traditions that shaped him.
From centuries-old fermentation festivals to three Michelin-starred fine dining, the episode follows Kim and a cast of special guests as they savour South Korea through a lens that is equal parts travelogue, history lesson and heartfelt tribute.
Kimjang Festival, Pyeongchang
Above Kimjang Festival is an annual festival where communities gather to prepare kimchi (Photo: Getty)
Kimjang Festival is an annual festival where communities gather to prepare kimchi (Photo: Getty)
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Kim begins his journey at one of South Korea’s largest kimjang events—an annual November tradition where communities gather to prepare and ferment vast quantities of kimchi ahead of winter. One of the country’s most treasured culinary rituals, the experience takes on added emotional resonance as Kim participates alongside his parents.
Gyeongdong Market, Seoul
Above A trip to Gyeongdong Market is a must when in South Korea (Photo: Getty)
A trip to Gyeongdong Market is a must when in South Korea (Photo: Getty)
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A sprawling labyrinth of street food and local produce, Gyeongdong Market sends Kim straight back to his childhood with every bite. Here, food becomes more than sustenance—it transforms memory into something tangible and edible, making it one of the episode’s most nostalgic and evocative stops.
A Mom-and-Pop Raw Crab Restaurant, Seoul
Above Kim and Lee also take the opportunity to savour raw soy-marinated crabs (Photo: Getty)
Kim and Lee also take the opportunity to savour raw soy-marinated crabs (Photo: Getty)
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Joined by Corey Lee, the first Korean chef to earn three Michelin stars for his San Francisco restaurant Benu, Kim visits one of Lee’s favourite hidden gems: a humble, no-frills eatery devoted to a single speciality—raw soy-marinated crab.
A Kimchi Jjigae Restaurant, Seoul
Above Kim, Kang and Lee reunite over a steaming bowl of kimchi jjigae,
Kim, Kang and Lee reunite over a steaming bowl of kimchi jjigae,
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Kim and Corey Lee reunite over steaming bowls of kimchi jjigae, a comforting stew that sustained generations of Koreans through occupation, poverty and war. Simple yet deeply nourishing, the dish serves as a poignant reminder that the most enduring foods often carry the deepest histories.
In case you missed it: Korean-American chef Corey Lee on what we can expect from Na Oh, his first restaurant in Singapore
Mingles, Seoul
Above Kim and Lee end their food trip at Kang’s Tatler Best-awarded Mingles restaurant in Seoul
Kim and Lee end their food trip at Kang’s Tatler Best-awarded Mingles restaurant in Seoul
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The journey culminates at Mingles, Mingoo Kang’s three Michelin-starred restaurant, where fine dining becomes a reflection of South Korea’s extraordinary culinary evolution over the past half-century. More than a meal, it is a statement on how far Korean cuisine has travelled—and where it is headed next.
Credits
Images: CNN, unless otherwise stated
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
