Flavors that turned the tide in Navy Club dining

Contributor: Kyung Lee

As chef at the now-defunct Navy Club in the U.S. Army Garrison (USAG) Yongsan, Oh Seong-geun held dear his flavor memories from each overseas locale…

Topic: Food
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Black papers from Korea

Contributor: Chang Soon-hee

“Open your bag, please,” said a young officer standing behind the customs inspection table at John F. Kennedy airport. A pungent smell of the seashore…

Topic: cultural exchange, Food, traditions
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“Exceptional cuisine, worth a special journey”

Contributor: Nam Sang-so

It’s the definition for the three Michelin starred dining establishments – in French “Une des meilleures tables, vaut le voyage.”  For the hierarchy of two…

Topic: Food, Yongsan Legacy
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Chopstick culture

Contributor: Chang Soon He

One of the First Ladies of Korea once told foreign journalists that Korean craftsmen are far more skilled in producing handmade equipment, tools, or art…

Topic: cultural exchange, Food, People, Yongsan Legacy
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Love is a “many”

Contributor: Chang Soon-hee

……when we were invited to a dinner at an army mess hall or Dragon Hill Lodge in the South Post, Yongsan Garrison, I refrained from serving kimchi to my husband and myself one day ahead of the meeting day.

Topic: cultural exchange, Cultural shock, Food, People, Yongsan Legacy
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Oksusu-ppang (cornbread)

Contributor: Yongsan Legacy Team

“When I was a kid in elementary school in Korea the school provided cornbread as a daily snack to the students just before class was…

Topic: cultural exchange, Food
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