The existing legal landscape for drones remains relatively restrictive in comparison to other developed countries, posing serious challenges for the growth of the fledgling industry.

Developers seek footing in fledgling market

With some pampered like privileged relatives and others locked up for meat, puppy fortunes are polarized

Owners go to increasing lengths to pamper their pets

Rescue dog Moran on call 24/7 to search for missing people

Koreans’ aversion to adoption, lax regulations lead to inhumane desertion

Lack of infrastructure, undeveloped pet culture breed social tension

It had not occurred to Choi Jin-kyu, 30, until he was older that eating bosintang, or a hot soup made of dog meat, might be a habit that was frowned upon.His father has been taking him to eat the soup, long perceived here as energy-boosting and good for one’s health, since he was 10. He continues to enjoy it especially during the sizzling summer heat.“My father used to take me to this place. He said it would strengthen immunity and fend off viruses. Now that MERS is in town, I should eat it more

From Japanese-style classics to authentic French pastries, variety grows in Korea’s bread scene

At around 12:40 p.m., people started lining up in front of Lee Sung Dang Bakery’s modest-size branch inside a department store in Jamsil, southern Seoul. The reason for the wait is the bakery’s signature red bean buns which come out at 1 p.m.“The line isn’t too bad today,” said Lee Yoon-mi, a customer in her 50s carrying five red bean buns and five vegetable buns on her tray. “I am just glad that I don’t have to go all the way to Gunsan to taste this treat.”Lee Sung Dang, the oldest bakery in Ko

Despite the vast demand for additional chains in other, more populated areas like Seoul and even abroad, Sungsimdang stubbornly refuses to expand beyond its three local stores, which have now become Daejeon landmarks. “We want to be unique to the Daejeon area and provide a flavor that people can only taste when visiting here,” said Kim Kang-eun, head of public relations at Sungsimdang. That flavor is the reason foodies and tourists from all over the nation have flocked to the Eunhaeng-dong area

OPS Bakery, BusanOPS’s signature menu is the hagwonjeon, which in Korean means “pastry for hagwon,” or after-school lessons. The idea was to create a simple, hearty snack that Korean children could gobble down with a glass of milk before heading to an evening of grueling studies. Made with eggs and honey from Gyeongju’s Mount Tohamsan, the sweet, spongy cake embodies a typical Korean mother’s caring for her child, said OPS.Another specialty of the bakery is the pollack roe baguette, which combin

During the recent Jeonju International Film Festival, everyone who visited Jeonju seemed to have the same souvenir in mind: a box of bakery PNB’s famous choco pies. The bakery’s bright orange shopping bags were ubiquitous around its branches, and hourlong lines snaked around corners.PNB (also known as Pungnyeon Jegwa) first opened in 1951 in Jungang-dong, Jeonju, and has been passed down through three generations. Instead of choosing to continuously change and expand its offerings, the bakery ha

Street food is an intrinsic part of Korean society, and where there are cups of dried squid, heated silk worm larvae and bowls of spicy rice cakes, there are also pastries that are uniquely Korean.Walk down almost any bustling shopping district or high-time nightlife area and street food vendors selling various types of pastry and cake snacks are an inevitable find; whether it’s the ever-so popular “boongabbang” ― a red bean paste-filled sweet pastry shaped like a fish ― or the sweet-eggy goodne

Artisans turning to age-old starter traditions to craft French-style bread