Serving Up Delicious Korean Tradition

Chef Cho Hee-Sook has dedicated her 36-year career to researching and developing Korean cuisine. At the Michelin-awarded Hansikgonggan restaurant in Seoul, she offers a menu based on dishes once served at Korea’s Royal Palace. Thoughtful preparation deserves elegant presentation, and for that, Chef Cho prefers the natural look of hand-forged brassware called bangjja—an artform Master Lee Bong-Joo has dedicated himself to for over 70 years.

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