2.Why Is the ‘Mona Lisa’ So Famous?
3.Trying China’s Century Egg, a 500-Year-Old Delicacy
4.Defying Gravity With Korea’s Premier Balance Artist
5.Candy Craftsmanship: Korea's First Family of a Classic Confection
6.Finding a Second Life on a Camel Farm
7.On the Ice With a Figure Skating Prodigy
8.San Francisco’s Tinker Kitchen Brings People Together to Play With Food
9.Helping the Homeless Through Farm-to-Table Training
10.35 Generations of Brewing Korea’s Hanega Vinegar
11.How an Innovative Community Experiment Revitalized a Seoul Neighborhood
12.The Doctor of Korea’s Craft Beer Movement
13.Korea’s B-Boy Brothers
14.Longboard Dancing With South Korea’s Skating Sensation
15.The Studio Making K-Pop Dreams a Reality
16.From Farm to Cloud: Korean Air’s First-Class Secret Ingredients
17.The Chef Cooking Masterpieces in Dubai’s Melting Pot
18.Inside Japan’s Only All-Female Sushi House
19.Learning to Cook From Grandmas Around the World
20.Huwon Secret Garden: Seoul’s Natural Sanctuary
21.Bukchon Hanok Village: Seoul’s Aristocratic Neighborhood
22.The Bongeunsa Temple: An Oasis in the Middle of Seoul
23.This Korean Calligraphy Artist Creates Large-Scale Works of Art
24.The Korean Stone Art Museum: Seoul’s Gateway to the Past
25.This Thanksgiving, Pass the Tofurky!
At the end of 17th century, a woman named Jang Gye-Hyang compiled a recipe book filled with dishes preferred by nobles and how-tos on storing and fermenting food. The text, called Eumsik Dimibang, is as relevant today as it was then—just ask Kim Byung-Jin, executive chef at the Michelin-rated Gaon and Cho Gwi-Bun, a 13th-generation descendent of Jang Gye-Hyang.
This Great Big Story was made by Genesis.
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