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Although the city of Jeonju has been famous throughout Korea for centuries, it’s still not a commonly known destination for Western visitors. Recently designated as a UNESCO world “city of gastronomy,” Jeonju is definitely worth a several-day stay, and it’s an easy couple-hour-train-ride from Seoul. In addition to savoring local culinary specialties and wandering the traditional ‘hanok'-house neighborhoods with their galleries and boutiques, check out the chess and go-players on the benches just outside of the Gyeonggijeon shrine, on the corner about a block to the east of the venerable Jeondong cathedral. “Jang-gi” is the Korean version of Chinese chess, and “Ba-duk” is the local name of the game more widely known as “Go.” On sultry summer evenings, grab an ice-cream (red bean and melon are popular flavors) from across the street and then check out these neighborhood ‘haraboji’ (‘grandfather,’ the respectful term for older men), engrossed in strategy on the sidewalk of one of Korea’s most traditional cities.

Author Lauren Shockey’s colorful book presents hangover cures and remedies found across the globe, in the form of traditional and delicious dishes.

Hyunhee Lee, head pastry chef at Tartine’s outposts in the Korean capital, shares her take on the city’s dessert evolution.

An acclaimed chef travels to Korea to discover his roots and the rich palette of a cuisine you might think you know.

Korean for mixed rice, the simple yet satisfying dish bibimbap was conceived as a way to use leftover side dishes before the New Year started. At locations in busy Myeongdong and Insadong, Gogung specializes in the Korean staple, serving it in a bowl of hot rice covered with seasoned vegetables and tangy gochujang (red chili paste). Diners can top the dish with a fried egg, sliced raw beef, or seafood, then mix all the ingredients together, adding their preferred amount of spice and seasoning. If you want to try Gogung’s signature dish, order the Jeonju Dolsot bibimbap, which comes in a sizzling stone bowl that nicely crisps the bottom layer of rice.