Onjium

At Onjium, cooking is done with respect for Korean traditions. That means lots of vegetables too! The institute is always looking for Korean culinary heritage and then making its own contemporary version of it. Interesting project as far as We're Smart is concerned. Techniques such as fermentation, drying and frying are common. Chefs Cho Eun-hui and Park Sung-bae can fully indulge themselves and, meanwhile, have generated a lot of interest among colleagues from all over the world.