Renowned Korean Australian chef Sammy Jeon started out as a backpacker working at a winery in regional NSW, going on to establish a total of eight restaurants across the state.
To mark Lunar New Year, Jeon is shining a light on the unique ways Koreans celebrate Seollal, including the country’s culinary traditions from tteokguk, a symbolic rice cake soup, to the charye-sang, a ceremonial table of symbolic dishes to honour one’s ancestors.
