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2008 Seoul Food Festival

Posted by in Events & Holidays | 9 comments

The 2008 Seoul Food Festival runs from August 22nd to August 31st. Events will occur in different locations. Here’s what the press release tells us:

The food festivities will be centered on Cheonggye Plaza, starting on the 23rd and running for the entirety of the festival. Come on opening weekend for opportunities to sample traditional Korean fare, and signature dishes from around the world. The weekend will also feature eating and cooking competitions and provide a great set of opportunities to get out and try some new foods.

On the 23rd and 24th come to Gyeonghui Palace (located between Seodaemun and Gwanghwamun stations) between 13:00 and 21:00 for the Royal Food Exhibition. Come and sample dishes from the tables of Korean kings and queens throughout history. You will also have an opportunity to learn about the inner workings of court kitchens.

If you prefer to learn while you eat, come on down to the Seoul Museum of History on either weekend to enjoy the displays whilst sampling different Korean cakes and teas. On Saturday the 23rd, you can watch a traditional Korean tea ceremony and learn how Korea’s notables took their tea in this elaborate traditional rite.

If this is all too stuffy, why not come and see how the other half lived? After all, not just Korean royalty enjoyed a rich culinary heritage. The Namsan Folk village will be holding tastings of traditional peasant fare. Come and try out dishes from Korea’s four major holidays in this fun and centrally located folk village. This tasting sample will be held on both of the event’s weekends.

The final weekend of the food festival moves to the top of Namsan where popular Korean dishes like galbi and bibimbab can be enjoyed alongside traditional alcohol tasting and the stunning views of the city that only Namsan can offer. Hike or take a bus to the top on the 30th and the 31st.

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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  • http://www.maxwatson.com/ Max Watson

    I’ve been noticing a lot of new imported beers showing up in the convenience stores lately. My curreent favorite is the 2,000 won cans of Tiger beer from Singapore carried by Buy the Way. Blows all Korean beer away in my opinion!

  • http://www.zenkimchi.com ZenKimchi

    I agree. Tiger Beer is one of the best beers in Asia. Didn’t know they were selling them here for 2,000 won.

  • Lee

    Actually, Hite Stout is stronger than regular Guinness.

  • http://www.zenkimchi.com ZenKimchi

    Really? You don’t say…

  • drunk

    hite stout might be stronger than guinness draft, but it is about the same as guinness original and less than guinness extra stout.

    that line about hite prime max “being good with food” is ripped straight from commercials. i’d say it’s no better or worse with food than the rest of the swill.

  • http://www.zenkimchi.com ZenKimchi

    I’ve said before that I do like Hite Prime Max. It reminds me of the beers I had when I lived in Germany. It’s not the best, but it’s not bad at all. It’s a hell of a lot better than Bud, Coors, and Nat Light. Yet the people who dis Korean beers do so while praising Bud and the other dull mass mass produced American beers.

    Give Korea some time. Beer is not one of their traditions. And considering how Japanese breweries are now winning international competitions, it’s only a matter of time before it spreads to Korea. I think it’s an exciting time to be in a country where they’re trying to re-invent their beers every few months.

    When was the last time Budweiser came out with a new product?

  • Bob

    I got to be honest, only one beer with 100% barley is pathetic. In fact, calling the rest beer seems like a blatant lie. Perhaps “Bland Chemically Created Hangover Inducer” would be more appropriate

  • Marchi

    Korean mass produced beer is terrible, but not much worse than Canadian or American macros. The sad thing is there are good microbrewers dotted around the country, but they are not allowed to sell their beer in bottles. We’re getting robbed by the big breweries monopolizing because of bottling laws.

  • Pingback: Another History of Beer in Korea — ZenKimchi Korean Food Journal

  • http://www.idiotscollective.com Aaron

    As an above-poster said, mass-produced Korean beer isn’t much better or worse than the fishwater in other countries, but still, I never imagined that anyone could break down the local brews with an analysis like this. Stout, Hite Prime Max, and the Cass Red are, for better or worse, the only ones that really stand out from the pack and I daresay wouldn’t fare too well in a blind taste test of the others.

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