Jeong Kwan in the kitchen at Baeykangsa Temple. Photo: Susan Jung

Buddhists and beef, kimchi and caviar: a culinary trip through South Korea

  • Food editor Susan Jung travels through South Korea sampling some of the best the country has to offer
  • She feasts on vegetarian food at a Buddhist temple, enjoys Korean beef and the best of Seoul food
Topic |   Food and Drinks

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Jeong Kwan in the kitchen at Baeykangsa Temple. Photo: Susan Jung
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.