The Korea Timesopen noticesearchBusinessCompaniesInterviewShinsegae bridges traditional flavors to dessert, banchanListenListenText SizePrintBy Ko Dong-hwanPublished Aug 1, 2026 12:00 pm KSTFood laboratory led by Han Hee-jung preserves subtle, seasonal tastes behind global K-food boomA set menu of semi-dried yellow croaker with side dishes at Jaju Hansang at Shinsegae Department Store Gangnam in Seoul / Courtesy of Shisegae The current global popularity of Korean foods might be propelled by Buldak instant noodles, fried chicken and tteokbokki, but the history of Korean cuisine was not always characterized by the same flavors. Instead, Korean food was traditionally driven by seasonal and regional diversity, using traditional…
Source: Korea Times Business
