How has South Korea got through the COVID19 pandemic with such low rates of infection?  How does its famous Track-and-Trace system work? And what was it like living in the capital at the height of the pandemic?  Jan catches up with her son Hugo Powell in Seoul, where he spent three months as a Master's student.   After two weeks of strict quarantine, Hugo wasted no time before  delving into Korean cooking, the rising popularity of cocktails, and  international rivalry for the best kimchi.  

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