Korean

Often seen as a point of arrival, Incheon rewards those who stay — unfolding from the storied streets of Chinatown, where jjajangmyeon took root, to the glassy skyline of Songdo and the quieter rhythms of islands and coastal retreats beyond.

Eight Korean chefs around the world reflect on the past, present and future of Korean cuisine and its global ascent.

Our MICHELIN Inspectors have followed Mosu Seoul through its many chapters — but stepping into its latest iteration, what struck them was not change, but control.

The premium Korean beef enters a dining landscape long dominated by wagyu.

These are the dishes that left the strongest impression on MICHELIN Inspectors in The MICHELIN Guide Seoul & Busan 2026.

From soaring skyscraper retreats to storied garden sanctuaries, Inspectors' Key hotels in Seoul blend the best of old and new in the South Korean capital.

This year’s Bib Gourmand selection welcomes eight new additions, bringing the total to 71 restaurants that strike a balance between quality and price across South Korea.

Marking 10 years in South Korea, The MICHELIN Guide shines a light on the evolution of Korean dining — from Seoul to Busan — while looking ahead to the next decade.

At Seoul’s One MICHELIN Star 7th Door, fermentation links land and sea, with time treated as an essential ingredient.

From snow-covered mountains and glowing city ice rinks to restorative spas and winter-only flavors, South Korea reveals its most atmospheric side when the temperature drops.

From pine forests and seaweed shores to a Champagne-paired autumn table, Chef Joseph Lidgerwood traces the textures and flavors of Korea’s seasons.

Renowned for its meticulous study of Joseon-era royal cuisine, Onjium captures the spirit of the royal table in a comforting hotpot for autumn days.

Ahead of the Busan Fireworks Festival, Hyunjoon Yoo reflects on how the city’s dazzling skyline was shaped, the culture it holds today and the possibilities that lie ahead.

The Busan-born star introduces his favorite seasonal comfort foods and breezy seaside spots in his hometown.

The hometown hero behind two blockbusters set in Busan shares his insider guide to the city’s top eats, sights, and stories behind the films.

Chef Joseph Lidgerwood draws on Korea’s landscapes, ingredients, and traditions to create deeply personal dishes, earning two MICHELIN stars.

Sustainable by nature — Chef Kim Ji-hye's ever-evolving kombucha connects farm, season, and plate.

Discover the rich flavors of kimchi jjigae, where tradition, memory, and family warmth come together in every bite.