In the heart of Seoul's Central Business District, a short stroll from the Jonggak and Anguk subway stations, Baekbujangjip has quietly built a reputation for serving one of Korea's most unassuming yet comforting dishes: dakhanmari. Chicken soup is a universal comfort food, found in countless forms around the world. In Korea, dakhanmari carries the same meaning of nourishment and a sense of home. Served in a communal pot, dakhanmari is more than just food – it’s a soothing ritual for workers and passersby seeking a brief escape from the city’s relentless pace.

Seoul, a city that thrives on reinvention, is a masterclass in culinary adaptation. It bombards the senses the moment you arrive – vibrant neon signs, a crescendo of street sounds, and enticing aromas wafting up from countless food stalls. This is a city where tradition and modernity collide, where ancient culinary techniques are reimagined for a new generation, and where global influences are seamlessly integrated into something indistinguishably local. On this day-into-evening culinary walk, we taste our way through the backstreets of Seoul’s bustling Dongdaemun and Jongno neighborhoods. From Chinese dumplings to trendy baked goods, we explore how this capital city has taken inspiration from around the world. We'll encounter the spirit of sharing and tradition, evident in the communal pots of dakhanmari and the generous platters of bossam.

Some foods are just made for certain weather: hot chocolate or creamy stew feel like a warm blanket on a cold winter day, while cold watermelon and shaved ice are perfect under the summer sun. Just as the sight of a campfire calls to mind well-roasted marshmallows, changing seasons and gentle breeze evoke cravings for familiar comforts. For Koreans, only one dish will do on a cloudy, damp rainy day: crispy, savory jeon. Jeon, a traditional Korean dish, is a type of fritter made by coating ingredients like fish, meat, and vegetables in flour and egg before frying them, or by finely chopping the ingredients, mixing them into a batter, and frying them. Popular varieties include kimchi-jeon and pa-jeon (green onion jeon), but nearly anything – mushrooms, shrimp, beef liver, or stuffed green peppers – can be transformed into jeon.

Culinary Backstreets co-founder Ansel Mullins visited Seoul this past summer as part of a research trip for our newest food tours. What he encountered was a literal feast for the senses, from the tang of pickled banchan to the smoky barbecue grills to the crunch of raw crab, Here, Ansel shares some of his favorite food memories and a bit of what we can expect from our new coverage in Seoul. What makes Seoul an exciting and compelling destination for Culinary Backstreets? The sheer variety of dining opportunities in Seoul make it a paradise for curious eaters. Consider Michelin-starred speakeasy-type ten-seaters to rowdy tent bars serving fried eels, market stalls serving world-famous savory pancakes to the latest fad in donuts, throw in barbecue, dumpling joints, an abundance of fresh oysters, and knock-your-socks-off fried chicken and you’re barely scratching the surface of this venerable chow town.