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The Korea Herald > Life&Style > Food&Beverage

Star mixologists launch new bar

Two cocktail heavyweights have teamed up to open a new bar in Seoul’s Cheongdam-dong. Christened Le Chamber, the speakeasy-classic hybrid is the ambitious project of owner-bartenders Lim Jae-jin and ...

Updated : 2014.04.18 20:41

Gyeran mari (rolled omelette)

Gyeran mari, literally translated as rolled eggs, is a Korean-style rolled omelette. Basically, the beaten eggs are cooked until almost set, then tightly rolled, and cut into slices. It’s usually eat...

Updated : 2014.04.18 20:36

Jajangmyeon (noodles in black bean sauce)

Jajangmyeon (noodles in black bean sauce) is a huge part of Korean food culture. Everyone loves it. Deeply embedded in the childhood memories of most Koreans, it is a well-loved dish that parents ofte...

Updated : 2014.04.11 19:49

Royal returns

Over five years ago, a family-run cupcake shop opened in Seoul’s Cheongdam-dong. Everything, from the dusky pink and ebony decor to the impeccably frosted, toothsome cupcakes, was spot-on. Even the n...

Updated : 2014.04.11 19:47

Spring bibimbap with tuna

Bibimbap is a versatile dish. We make bibimbap with just about anything ― leftover side dishes, kimchi, wild mountain vegetables, etc. This recipe is a simple version made with fresh spring vegetable...

Updated : 2014.04.04 20:38

Wheatgrass juice at Squeeze Village

Cold-pressed juice, as a trend, seems to be catching on globally. It’s a phenomenon spurred, perhaps, by the well-documented slew of celebrities drinking it. For those in the dark on the cold-pressed...

Updated : 2014.04.04 20:34

Charcuterie pioneer

Last September, a company called Korea Metzgerei Cooperation Institute, or KMCI, launched a brand called Urban Knife to help pioneer the nation’s fledgling deli market. Urban Knife’s first brick-and...

Updated : 2014.03.28 20:41

Tangsuyuk (sweet and sour pork)

Tangsuyuk is a Chinese sweet and sour pork dish adapted for Korean taste. It can also be made with beef. It is a beloved Korean-Chinese dish that’s often enjoyed along with jajangmyeon (noodles in bl...

Updated : 2014.03.28 20:33

Kimchijeon

If you have nicely fermented kimchi and a bag of flour, you can make this popular snack in no time. The flavor-packed sour kimchi is a wonder when it’s fried in a simple batter. Everything else is ni...

Updated : 2014.03.21 19:38

Mon Chou Chou’s new sweet paradise

Mon Chou Chou, the Japanese brand behind the popular Dojima roll, launched its South Korean flagship store this February. Until then, Mon Chou Chou sweets were only available at two kiosks in Shinsega...

Updated : 2014.03.21 19:37

Wholesome and imaginative eats at Harvest Namsan

Harvest Namsan, a semi-posh restaurant with a wholesome bent and casual attitude, marries a prime mountainside perch with executive chef Im Sung-gyun’s tasty, innovative fare. Come mid-April and the ...

Updated : 2014.03.14 20:23

Kongnamul muchim, (seasoned soybean sprouts)

Kongnamul muchim is one of the most frequently served vegetable side dishes in Korean homes. You can almost always find it among the array of side dishes served at Korean restaurants. It’s also one o...

Updated : 2014.03.14 20:19

Around the hotels

White Day Gala dinner at Grand Hilton SeoulGrant Hilton Seoul’s buffet is hosting a special White Day Gala dinner on March 14 in celebration of White Day. Following the success of last year’s dinner...

Updated : 2014.03.07 19:50

Alpine cuisine at Edelweiss

Edelweiss Swiss Deli and Kitchen co-owner Hans-Bernhard Merforth and his friend opened their small eatery in Seoul’s Haebangchon last May. “I teamed up with an old friend,” Merforth said, explainin...

Updated : 2014.03.07 19:46

Kimchi jjigae

When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae. It’s a go-to stew in Korean homes. Growing up in Korea,...

Updated : 2014.03.07 19:40