Onjium Seoul

Onjium - literally, 'creating completely' - is a cultural archive served on a plate. Tucked beside Gyeongbok Palace in Seoul's Jongno district, this culinary studio is part of an institute that has studied Korean heritage since 2013. Here, food is the result of deep research: chefs Cho Eun-hee and Park Sung-bae craft seasonal dishes inspired by centuries-old Korean recipes, reinterpreted with finesse for modern palates.

'I still visit the market every week, such as Noryangjin fish market or Gyeong-dong market, to read the trend of seasonal ingredients,' says Park, adding, 'Our ancestors were clever to notice how a radish turns sweeter in winter, compared to its taste in summer. Bamboo sprouts are salted during spring and stored away, to be eaten during autumn when they have fermented.'

Expect offerings like muneo-jeolyuk (seasoned octopus slices), dalgwa (deep-fried glutinous rice dessert dusted with pine nut powder), and an exquisite pairing of pork belly and abalone (marine snails). Each dish is elegant, earthy and rooted in memory.


Onjium's serene interiors overlook palace grounds, while other floors house exhibitions of hanbok (traditional clothing) and miniature hanok (traditional homes). History and gastronomy - what else can one ask for?