Gaon’s New Chapter: Everyday Korean Food Refined for Daily Life
Creatrip Team
a month ago
Seoul’s celebrated Korean fine-dining restaurant Gaon—the only Korean restaurant to hold three Michelin stars for seven consecutive years—has relaunched its philosophy in a more approachable form with Gaon Gaok and dessert brand Arari. Led by long-time Gaon vice president Kim Byung-jin and chefs Park Sang-jin and Lee Ji-woo, the project—called Gaon’s “season 3”—aims to bring the restaurant’s values into everyday dining. Rather than recreating historical recipes, the team focuses on familiar, comforting Korean flavors elevated by strict attention to ingredient quality and careful technique. Signature offerings at Gaon Gaok include a concentrated, multi-stock beef-and-chicken gomtang (beef bone soup) with sous-vide meat, served with homemade kimchi and seasoned vegetables (namul). Arari presents Korean-inspired desserts and sandwiches—like a fern shoot (gosari) ciabatta and vegetable-filled sandwiches using perilla oil sauces—in which traditional ingredients are reimagined in modern formats. The chefs emphasize making food people want to return to: honest, ingredient-driven Korean dishes that fit naturally into daily life.
