In a nondescript building near the banks of Seoul's Han River, friends Koh Sung-yong and Lee Sang-woo tend to stainless-steel vats topped by cloth covers. Inside, steamed rice is bubbling, scenting the air with a sweet and funky bread dough aroma. The fermenting rice will become makgeolli – one of Korea's oldest alcoholic drinks, often referred to in English as.
The Michelin Guide s coveted three-star list in Seoul has undergone a change for the first time since its inaugural edition in 2016, now with two gourmet restaurants - Gaon, which has maintained its ranking since the beginning with its traditional Korean cuisine, and newcomer, Mosu. Chef Sung Anh s Mosu, a five-year-old contemporary eatery in Yongsan District s Itaewon area that has snagged two stars for the last three years, replaced La Yeon at Hotel Shilla on the three-star list. The restaurant also opened a new location in Hong Kong in April.