Well, if you’re flying into Seoul, that guessing game is officially over. Incheon International Airport (ICN) has just launched a revolutionary Real-Time Baggage Arrival Prediction Service, becoming the first airport in the world to use big data for this purpose.

What is this new service?

Unlike traditional tracking that only tells you if your bag has been unloaded, Incheon’s new system uses AI and big data analysis to predict exactly when your bag will reach the carousel.

By calculating technical variables like aircraft docking location, baggage processing speed, and current traffic, the system provides a countdown in minutes.

How to use it (Step-by-Step)

It’s incredibly simple for travelers. Follow these steps:

1. Download the App: Search for the “Incheon Airport+” app on the Google Play Store or Apple App Store.
2. Scan or Enter: Once you land, open the app and either scan your baggage tag barcode or manually enter your tag number/flight info.
3. Track in Real-Time: The app will show you the estimated time of arrival for your luggage.

Current Availability

As of now, the service is fully operational at Terminal 1 for all 68 airlines. If you are arriving at Terminal 2, stay tuned—the service is expected to expand there by the second half of 2026.

Final Thoughts

Incheon Airport continues to prove why it’s consistently ranked as one of the best airports in the world. This smart tech isn’t just a flashy gimmick; it’s a practical solution to one of the most tedious parts of travel.

Are you planning a trip to Korea soon? Make sure to have the Incheon Airport+ app ready to go!

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You can easily find Sunyang Oak Soju on the soju shelves of supermarkets. It is not in the typical green bottle of Korean soju, but in a golden-brown color that hints at oak. The cap is also brown instead of green, matching the overall tone well. Sunyang’s representative image, the whale, is also printed on the label, so you can tell it is Sunyang soju just by looking at the whale.

Since its main feature is the blending of distilled rice soju aged in oak barrels for a long time, you can see the ingredients on the back label, which states that it contains oak-aged rice distilled soju liquid. For reference, it is said to contain 11% oak-aged rice distilled soju liquid. It is sold in two sizes, 360ml and 640ml, and the prices are 2,300 won(approx. $1.70) and 3,300 won(approx. $2.10), respectively.

Sunyang Oak Soju Review

The alcohol content is 14.9%, which is slightly lower than typical Korean soju, which is usually around 16%. When you first drink it, you can feel a slight oak scent, but the finish is the same as soju. Perhaps because the alcohol content is about 1 degree lower, it feels smooth overall.

Personally, when I drank the first glass, I wondered, “What is this?” The oak scent wasn’t strong, nor did it taste like other soju… I thought, “Is the initial oak scent all there is?” But as I had one or two more glasses, I began to realize the strengths of Sunyang Oak Soju. I think it would be a good choice for people who dislike that initial alcohol smell of soju, and it would pair well with food that is not too greasy.

It would be good to have it with Korean-style sliced raw fish (Hoe) rather than Japanese-style sashimi, or with lightly seasoned meat. As mentioned above, it seems really good for those who dislike the alcohol smell of soju.
However, if you purely like soju, Sunyang Oak Soju might not be a good choice.

It does not seem that overseas sales have officially begun yet. Although there are articles about starting sales in a few countries including Australia, it will likely be difficult to purchase abroad. (Sunyang Oak Soju is listed on Sunyang’s official Korean website, but not yet on the English version.)

If you have a chance to visit Korea, it would be good to try buying it. Since it is not sold in restaurants, you will have to buy it at a GS25 convenience store.

The Brilliant Purple Strategy

Ottogi’s choice of color for this new product is quite clever. By mixing the blue of the Mild version and the red of the Spicy version, they landed on a vibrant purple. Since purple isn’t a common color for ramen packaging in Korea, it immediately grabs your attention. Aside from the color, the classic design and reliable quality of the soup and flakes remain consistent with the Jin Ramen brand we know.

The Taste Test: How Spicy is “Slightly Spicy”?

I followed the official instructions for an authentic experience. Here is my take:

• Heat Level: It feels more like “Mild version with a gentle kick” rather than a true 50/50 split.
• Target Audience: If you are a die-hard fan of the original Jin Ramen Spicy, this might feel a bit light. However, if you usually stick to the Mild version but always felt it lacked a tiny bit of “oomph,” this is your perfect match.

Final Thoughts: When Will It Reach You?

The release of this flavor reflects the trend of Korean food becoming progressively spicier. As the original “Spicy” version gets hotter through various renewals, “Slightly Spicy” fills the gap for those who want flavor without the burn.

A Note for International Readers: As many of you know, Jin Ramen currently has a smaller global footprint compared to giants like Shin Ramyun or Samyang. Because of this, it might take some time before this “Purple Jin Ramen” hits the shelves of your local international grocery store. But if you’re a fan of balanced flavors, it’ll definitely be worth the wait when it finally arrives!

It is also one of the top “must-pack” items for Koreans traveling abroad, serving as the ultimate comfort food when craving a taste of home.

About Squid Champong Ramen

Launched by Nongshim in 1992, Squid Champong was designed to capture the essence of Champong (a spicy Korean-Chinese seafood noodle soup). To mimic the texture of authentic Champong, the noodles are noticeably thicker than standard ramen. The broth is rich and savory, packed with a deep seafood flavor and featuring actual pieces of dried squid.

While it might be a stretch to call it a “gourmet restaurant Champong,” it is definitely the most perfect “Champong-flavored ramen” you can find.

Pricing and Tips

You can easily find it at any convenience store in Korea.

• Small Cup: Approximately 1,300 KRW
• Large Cup: Approximately 1,800 KRW

Personal Recommendation: If you want the best flavor balance, I highly recommend the small cup version.

A Timeless Classic

Even with dozens of new “premium” Champong ramen brands hitting the shelves every year, Squid Champong remains a classic. Alongside Saewootang (Shrimp Cup Noodle), it is expected to remain a bestseller for a long time.

It is already available in many international markets.
If you haven’t tried it yet, I highly recommend giving it a go.
It is a staple in my own pantry, and I find myself reaching for it whenever I need a quick, satisfying seafood fix.

Nongshim’s official English website states that it is Champong ramen, not squid Champong.

2026 is shaping up to be a fantastic year for travelers! With a series of substitute holidays (alternative holidays) and a massive “Golden Week” in September, knowing the calendar in advance will help you avoid the crowds—or join the festivities.

Here is everything you need to know about the South Korean public holiday schedule for 2026.

South Korea Public Holidays 2026 Calendar

Among Korea’s public holidays, Seollal (Lunar New Year) and Chuseok (Korean Thanksgiving) are the most significant traditional events. Please be aware that many local restaurants and traditional markets often close on the actual day of these holidays. Furthermore, it is highly recommended to avoid traveling between Seoul and other regions during these periods due to extreme traffic congestion. Please keep these tips in mind when planning your trip to Korea in 2026!

Daebong-gam is originally a strongly astringent persimmon. Therefore, Koreans only eat this fruit after it has fully ripened (post-ripening). As it ripens naturally, the astringent taste disappears, and the texture transforms from hard to soft. It becomes a fruit with very high sugar content once the bitterness is gone.

Because Daebong-gam becomes very soft like jelly, it is usually packaged individually to prevent damage during transport. To eat it, gently peel off the skin with your hands (it peels very easily) and scoop out the inside with a spoon.

It is truly the best fruit for dessert because it is incredibly sweet. It melts in your mouth and is so delicious that you will want to keep eating it, but I recommend limiting yourself to about one per day. Eating too much can cause constipation due to the tannins.

Rich in nutrients, it is also good for preventing colds and recovering from fatigue during the winter.

If you are traveling to Korea in the winter, Daebong-gam is a fruit you must try at least once. I highly recommend it, especially if you come from a region outside of Asia where persimmons are not commonly consumed. Please visit a mart near your accommodation, buy some, and try them in your room.

Important Notes on Daebong-gam

• Since it is already fully ripe, do not keep it in an airtight container.
• If the skin is damaged, you should eat it immediately.
• It is recommended to keep it indoors at room temperature and eat it within 2–3 days.
• If you don’t think you can eat it within 2–3 days, you can put it in the freezer and eat it like ice cream (sorbet) later.
• The sugar content is quite high, so people with diabetes should be careful about the portion size.
• Eating too much can cause constipation.
• Eating it on an empty stomach may cause indigestion.

It’s called “DolguiHanpan” (돌구이한판), located in Chungju. The standout feature of this place is that they provide an unlimited supply of fresh, homegrown vegetables.

I visited with my dog after getting permission from the owner. To avoid the dinner rush, I arrived a bit early, which gave me a chance to snap some photos of the interior.

The first thing you’ll notice is the massive stone grill (Dolpan) at each table. It is large enough to cook everything you can imagine all at once.

On one side of the hall, there’s a self-service bar—not your typical salad bar, but a station filled with unlimited fresh greens. Since I visited during the spring, the station was packed with fresh Minari (Water Parsley).

They also served a refreshing cold bean sprout and seaweed soup as a starter. It seems the complimentary side soup changes periodically depending on the season.

Grilling Everything Together

Even with three servings of thick pork belly on the grill, the meat occupied only a tiny fraction of the massive stone plate. This leaves plenty of room to grill everything else: kimchi, sweet potatoes, Gosari (Bracken), and of course, the Minari.

That day, we went all out and grilled a huge amount of Minari with the pork. The combination of the fatty pork and the aromatic greens is unbeatable.

Pro Tip: Make sure to save some meat! If you leave a little bit of pork at the end, they will chop it up and mix it into a delicious fried rice for you.

Why I Recommend “DolguiHanpan”

To be honest, I wouldn’t say the meat itself is “extraordinary.” It is high-quality, thick, Korean fresh pork—exactly what you’d expect from a good Samgyeopsal place. It’s hard to find a fault with it, but it’s the standard, reliable taste of everyday Korean BBQ.

However, the side dishes and the variety of vegetables are what truly set this place apart. Grilling seasonal greens alongside the meat creates a fantastic flavor profile that changes throughout the year. If you love the combination of pork belly and plenty of veggies, this is definitely the place for you.

Check the Hours Before You Go

• Operating Hours: Opens at 5:00 PM (Dinner only).
• Last Entry: I recommend arriving before 9:00 PM.
• Closed: Every Thursday.

In Korea, oysters are simply called “Gul” (굴). It is pronounced similarly to “ghool” but with a shorter, crisper vowel sound. This one-syllable word is something you’ll see on almost every seasonal menu during the winter. Knowing this name will come in very handy when you’re browsing a local fish market or ordering at a sashimi restaurant—just look for the word “Gul”!

The Season of Korean Oysters

The oyster season in Korea kicks off in November. While you can find them at other times, winter is when they are at their peak—sweet, plump, and full of flavor. During other seasons, they can be more expensive and less tasty, so Koreans truly cherish this winter window.

While the oyster season in Korea was traditionally considered to run from November all the way through April, things have changed. Due to rising temperatures, I now recommend avoiding oysters in March and April. For the best flavor and the safest experience, it is best to stick to the peak winter months—December, January, and February—when Korea is at its coldest and the oysters are at their prime.

How Koreans Enjoy Oysters

In local supermarkets, you’ll easily find “bagged oysters” (pre-shucked oysters). Koreans use these to make a variety of delicious dishes:

• Gul-jeon: Savory oyster pancakes.
• Gul-twigim: Crispy deep-fried oysters.
• Gul-mu-chim: Fresh oyster salad with spicy seasoning.
• Kimchi: Fresh oysters are often added to winter Kimchi for an extra boost of “umami.”

When eating them raw, the most popular way is to dip them in Chogochujang (a sweet and tangy vinegar-based chili paste). Steamed oysters (served in their shells) are also a huge favorite during the cold months.

The Best Way to Eat: “Seok-hwa”

My personal favorite way to enjoy them is Seok-hwa—oysters served fresh on the half-shell.

The authentic Korean ritual is simple but perfect:

1. Take a fresh oyster on the half-shell.
2. Add a dollop of Chogochujang.
3. Top it with a thin slice of raw garlic and a piece of green chili pepper.
4. And of course, pair it with a shot of Soju.

Price and Where to Find Fresh Oysters in Korea

You can find these beautiful oyster platters at local raw-fish restaurants (Hoe-jip). While prices have risen recently due to inflation, you can usually find a platter starting from around 30,000 KRW (approx. $23 USD).
Sometimes, if you order a main raw-fish dish, the restaurant might even serve a few oysters as a complimentary side dish!

The movie Big Deal (소주전쟁) was released in South Korea on May 30, 2025. This Top Soju was launched specifically to promote the film. From the production company’s perspective, it serves the purpose of movie promotion, while for the liquor manufacturer Bohae, it appears to be a collaboration intended to utilize storytelling marketing.

On the lower half of the front label, the movie poster for Big Deal (소주전쟁) is printed exactly as it is. In particular, the lead actors Yoo Hae-jin and Lee Je-hoon catch your eye, leading you to pick it up and think, “What is this?”

The alcohol content of Top Soju is 15%, which is 1 degree lower than Chum Churum or Chamisul, the most popular soju brands in Korea. A notable point in the ingredients list is that it contains green tea and grain spirits.

Top Soju is…

Unfortunately, Top Soju, which was released as part of movie marketing, does not seem to be very popular in Korea. It was sold only at CU and GS25 convenience stores and was known to be a limited edition, yet it can still be seen in convenience stores today.

Perhaps because it is 15%, it has a watery (bland) taste. Considering that in 1997—the setting of the movie Big Deal (소주전쟁)—the alcohol content of soju was between 23% and 25%, I wonder what it would have been like if it had been released at 25%. The atmosphere of the movie and a 15% alcohol content simply do not go well together.

I remember my childhood days when a Choco Pie and a glass of milk were all I needed to be happy. Then, suddenly, Oh Yes appeared. It was a shock to my system. Unlike the chewy marshmallow in Choco Pie, Oh Yes was armed with a soft cake texture and rich chocolate cream inside. It felt like a whole new level of sweetness.

Although it was more expensive than Choco Pie, there was a time when its size started to shrink, which made many fans turn away. Recently, the size has increased slightly, but the price has gone up as well. It seems like the phenomenon of “shrinkflation” (rising costs leading to smaller portions) has hit both Choco Pie and Oh Yes.

Even today, Oh Yes doesn’t match the massive sales volume of Choco Pie, especially in the global market where Choco Pie is an icon. However, personally, I prefer Oh Yes. I guess I’m in the minority, as most people still choose Choco Pie.

While Oh Yes is exported to some countries, it’s not as easy to find abroad. If you come from a country where this snack isn’t available, I highly recommend trying Oh Yes when you visit Korea. It is, in my opinion, the most affordable way to enjoy a high-quality chocolate dessert.

These days, Oh Yes has expanded its lineup significantly with a wide variety of flavors released every season. However, I remain loyal to the classic “Original” version. Nothing beats the classic taste.

If you want to try it, you don’t need to look far. You can easily find them at any convenience store in Korea (like CU, GS25, or 7-Eleven). The price is quite reasonable, too. A box of 12 packs typically costs between 5,000 and 6,000 KRW (about $4–$5 USD).

It is, in my opinion, the most affordable way to enjoy a high-quality chocolate dessert. If you visit Korea, skip the usual souvenir snacks for a moment and grab a box of Oh Yes!

haitai official website

This festival is a simple yet spectacular event, featuring a brilliant fireworks display set against the stunning nightscape of Seoul’s Han River. Due to the massive crowds it attracts, it’s wise to come prepared.

Event Details

• Date: September 27, 1:00 PM to 9:30 PM
• Location: Yeouido Hangang Park
• Participating Countries: Italy, Canada, and South Korea

Schedule

While the festivities kick off at 1 PM, the main stage events begin at 7 PM.

• 7:20 PM: Italy
• 7:40 PM: Canada
• 8:00 PM to 8:30 PM: South Korea (Hanwha)
• 8:30 PM to 9:30 PM: DJ Performance

Tips for Enjoying the Festival

Even though the main show starts at 7 PM, people will begin gathering at Yeouido Hangang Park as early as noon to secure a good spot. Expect large crowds and plan accordingly.

• Bring a picnic mat and warm clothes. The weather can get chilly in the evening, so a jacket or blanket is a must-have.
• Pack your own food. While Korea is famous for its food delivery, it will be extremely difficult to get a delivery at the park on the day of the event.
• Getting there: The easiest way to get to the main event is to follow the crowds from Exit 3 of Yeoinaru Station.

If you want to avoid the massive crowds at Yeouido Hangang Park, you can still enjoy the fireworks from alternative viewing spots. Consider Ichon Hangang Park, Nodeul Island, Saryuksin Park, Seonyudo Park, or from the Hangang Bridge and Wonhyo Bridge (be sure to check if these bridges are open to pedestrians on the day of the event).

For more detailed information, please visit the official website.

Ssiat Hotteok originated in Busan’s Nampo-dong. As its popularity grew, it began to be sold all over Busan, and now you can find places selling Ssiat Hotteok even outside of the city.

If you visit Busan’s Gukje Market in Nampo-dong, you’ll see a line of food stalls selling Ssiat Hotteok. It’s recommended to choose the one with the longest line of locals.

Unlike a typical Hotteok, Ssiat Hotteok is deep-fried in oil, which makes the outside crispy. You can enjoy the chewy texture and nutty flavor from the seeds, along with the sweetness of the hotteok itself. As of 2025, the price is around 2,000 KRW per pancake.

While you can eat Ssiat Hotteok in other areas of Busan, like Haeundae, it’s highly recommended to try it at Gukje Market in Nampo-dong. The location is linked in the Google Map below for your reference.

Heo Young-man’s food Tour, it is a spot that’s well-known to locals and a must-visit for any discerning traveler.

The restaurant’s ambiance offers a delightful contrast.
The exterior presents a humble, unadorned appearance that hints at its long history. However, a step inside reveals a clean, well-organized, and neatly maintained interior. While some describe the feel as traditional and old-fashioned, others see it as “traditional yet modern,” and even “luxurious”. This blend of old and new creates a welcoming atmosphere. The spacious layout includes a main hall and several private rooms, making it an ideal venue for a quiet meal, a family gathering, or a company dinner.

At the core of the menu is the signature Pyongyang Naengmyeon (cold buckwheat noodles). The broth, a key element of the dish, is slow-simmered from sirloin and ox bone, resulting in a subtle meaty aroma and a clean, refreshing flavor. The noodles themselves are made with a 70% buckwheat content for an authentic texture. The dish is typically served with classic garnishes including slices of beef(Pyeonyuk), a half-boiled egg, and julienned vegetables.

It is important to note that the mild, subtle flavor of Pyongyang Naengmyeon can be a point of debate among diners. Some find its “mild but addictive” flavor to be the highlight of the dish, while others might find the broth weak or overly reminiscent of dongchimi (radish kimchi water). This is not a flaw but a characteristic of authentic Pyongyang-style cuisine, which eschews strong, overpowering tastes.

While the noodles are the main attraction, the accompanying side dishes are equally celebrated.
The Pyeonyuk is not served as traditional pressed slices, but as a cold salad (naengchae) mixed with julienned vegetables and a zesty mustard dressing. This unique preparation makes it a highly recommended pairing for the Naengmyeon, with many patrons considering it a mandatory part of the meal.
The Suyuk is another highly popular option, so well-regarded that it is known to sell out quickly.
Other notable items include Dongbu Buchim, a mung bean pancake that is a popular delicacy, which are also popular menu items.

The following table provides a brief overview of the menu and prices.

For those planning a visit, here is some useful practical information. Samjeong Myeonok is located in the historic Gwana-gol district near the Central Market. The restaurant operates from 11:00 AM to 9:00 PM, with a break time from 3:00 PM to 5:00 PM. Last orders are taken at 2:20 PM and 8:20 PM, so it is a good idea to plan ahead to avoid disappointment.
The holiday is known to be on Tuesday.
The restaurant does not have its own parking lot, but you can use the nearby Central Market or

Samjeong Myeonok is more than just a place to eat; it is a chance to experience a piece of Chungju’s culinary heritage. By understanding and embracing its traditional flavors and unique offerings, you are sure to have a rewarding and memorable experience.

Initially, it was marketed as a “premium” ramen with a higher price point than other noodles, though it never surpassed the sales of Shin Ramyun. While more expensive ramen varieties have since been released, Mupama still remains on the higher end of the price scale.

Even though it’s no longer considered a premium ramen, its continued sales suggest a dedicated fan base. If you enjoy Korean ramen, I highly recommend you try Mupama Tangmyun. You might feel like it lacks a certain richness at first, but you’ll soon discover its unique and subtle charm.

What’s Inside a Pack of Mupama Tangmyun?

A single pack of Mupama Tangmyun comes with three types of seasoning packets in addition to the noodles.

• Savory Broth Powder (Silver Packet): This forms the base of the delicious soup.
• Radish, Green Onion, and Garlic Flakes (Green Packet): The star of the show, these are the generous vegetable flakes.
• After-Soup Powder (Yellow Packet): A special finishing powder added at the very end to enhance the aroma and flavor.

The Secret to Mupama’s Flavor: The Vegetable Flakes

One of Mupama Tangmyun’s biggest strengths is its generous vegetable flake packet. The name truly reflects what’s inside—large pieces of radish, green onion, and garlic. These flakes play a crucial role in creating the cool and clear broth. The radish pieces, in particular, add a pleasant, soft texture to the dish.

How to Cook Mupama Tangmyun Perfectly

1. Bring 550ml (about 3 cups) of water to a boil.
2. Add the noodles, broth powder (silver packet), and vegetable flakes (green packet).
3. Boil for 4 minutes and 30 seconds.
4. Turn off the heat, then add the after-soup powder (yellow packet) and stir well before serving.

Important Tip: Always add the after-soup powder after the ramen is finished cooking to get the full aroma and flavor.

Mupama Tangmyun Nutritional Information (per 122g serving)

• Calories: 510 kcal
• Sodium: 1720 mg (86% of daily value)
• Carbohydrates: 84 g (26%)
  • Sugars: 5 g (5%)
• Fat: 18 g (33%)
  • Saturated Fat: 8 g (53%)
  • Trans Fat: 0 g
• Protein: 12 g (22%)
• Cholesterol: 0 mg (0%)

Source : https://eng.nongshim.com/brand/main/index?tabType=instant

While a regular hobakjeon uses sliced zucchini, hobak-chaejeon uses thin, long strips of zucchini. This simple change in preparation results in a completely different taste and texture. Shredded zucchini fritters are noticeably crispier, and you can easily add other vegetables like spicy chili peppers for a kick or sweet onions to balance the flavor.

Ingredients

• 1 Korean zucchini
• 1/2 onion
• Fritter mix (buchimgaru) or all-purpose flour, or sweet rice flour
• Water
• A pinch of salt
• Cooking oil

Instructions

1. Prep Your Ingredients: Thinly slice the zucchini and onion into long strips. Cutting them thinly allows them to cook faster and ensures a crispier texture.
2. Make the Batter: In a bowl, combine the shredded zucchini and onion. Gradually add the fritter mix (or flour) and water, mixing just enough to coat the vegetables. A pinch of salt will enhance the flavor. If you have a gluten intolerance, using sweet rice flour is a great alternative.
3. Fry to Perfection: Pour oil into a pan and heat it over medium heat. Spoon the batter into the pan and flatten it into a round shape. Cook until the bottom is a golden brown and crispy, then flip and cook the other side until it’s perfectly browned.

Tips for an Even Better Hobak-chaejeon!

• For a Spicy Kick: Finely chop some green chili peppers and add them to the batter.
• For Added Color: Include some red chili peppers for a beautiful contrast that makes the fritters look even more delicious.
• The Perfect Sauce: Mix soy sauce and vinegar, then sprinkle in some red chili powder for a simple yet perfect dipping sauce.

Hobak-chaejeon is one of the easiest Korean dishes to make. As a vegetable-based fritter, it’s a perfect snack or side dish. It’s also a classic pairing with Korean rice wine, makgeolli, especially on a rainy day.