The best Side of kfood

The best Side of kfood

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Copy Connection Chef Sung Ahn opened Mosu San Francisco in 2015 and was awarded a Michelin star the next calendar year for progressive dishes that created on his profession in Japanese and French kitchens. But in 2017, Ahn closed the restaurant and completely relocated again to his motherland to open Mosu Seoul, the place he shocked friends with tasteful dishes that creatively interpret Korean substances, like burdock tarte tatin, almond tofu, and hearth-grilled hanwoo.

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Meanwhile the tangy, meaty kimchi jjigae (kimchi stew) is so common that Nongshim, Koreas primary company of prompt noodles, recently launched a collaboration with Geumdwaeji. They do not consider reservations, so be prepared to wait around an hour or so or two through the door.