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The Korea Herald > Life&Style > Food&Beverage

[Herald Interview] Gontran Cherrier opens first Seoul bakery

Within four years, Paris-based baker Gontran Cherrier has grown a solitary bakery into an international, multi-location behemoth. While people can now gnaw on Cherrier’s creations in countries as far...

Updated : 2014.07.25 20:59

[Weekender] Around the hotel

Peruvian Food Festival at Grand Hyatt Seoul Grand Hyatt Seoul’s signature restaurant The Terrace is inviting guests to a culinary tour of authentic Peruvian cuisine. The Peruvian Food Festival, co-ho...

Updated : 2014.07.25 20:56

Oi kimchi (cucumber kimchi)

Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very cris...

Updated : 2014.07.25 20:54

Hwachae (Korean traditional fruit punch)

Hwachae (Korean traditional fruit punch) (Korean Bapsang)Hwachae is a Korean traditional fruit punch, which is made with various fruits and sweet drinks. There are many variations, and some are even ...

Updated : 2014.07.18 20:18

[Weekender] Around the hotel

Opening of Cafe 395 at Millennium Seoul Hilton Millennium Seoul Hilton is opening the doors of its new flagship restaurant Cafe 395 following a three-month-long renovation. Based on the “open kitchen...

Updated : 2014.07.18 20:17

Gluten-free, vegan lunches at Chou

Chou, a lunch spot that opened in Seoul’s Cheongdam-dong this March, reflects owner Laura Wee’s own approach to eating. Ever since she was a child, Wee had been troubled by allergies, poor digestion...

Updated : 2014.07.18 20:11

Gochujang saewu gui (spicy grilled shrimp skewers)

Gochujang saewu gui (spicy grilled shrimp skewers) (Korean Bapsang)Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Kor...

Updated : 2014.07.11 20:44

Macaron eclairs in Gyeongnidan

At Eclair by Garuharu, a dessert shop that opened late this June on Seoul’s Gyeongnidan Street, there are eclairs and macarons, and then there is the macaron eclair. Owner and pastry chef Yun Eun-you...

Updated : 2014.07.11 20:39

Haute health food at Epicerie Collage

Onetime Maison de La Categorie executive chef Lee Hyung-jun has momentarily stepped away from his French fine dining roots to open Epicerie Collage, a deli-style eatery in Seoul’s Hannam-dong. A depa...

Updated : 2014.07.04 20:57

Dwaeji galbi (pork ribs)

Dwaeji galbi (pork ribs) (Korean Bapsang)Dwaeji galbi (pork ribs) is another Korean favorite BBQ dish. I like to use baby back ribs (deunggalbi) for grilling because they are tender and take less tim...

Updated : 2014.07.04 20:55

[Weekender] Eat well, be well

At a glance, the Korean traditional diet may look ideal.It contains a lot of vegetables, beans, fermented foods and not too much meat or sweets. Koreans do not seem to eat large portions, either. Many...

Updated : 2014.06.27 21:04

[Weekender] Cut back on salt

Want a healthier diet now? Then start with salt. How much sodium do you think is in a bowl of instant ramen? And what would be the total if you had it with kimchi? Chances are it is more than your bod...

Updated : 2014.06.27 21:02

[Weekender] Less, simple mean healthier, trendier

“Less” and “simple” are two keywords that depict the latest food trend in Korea as more consumers seek foods with less sodium and artificial additives while still wanting to eat on-the-go.CJ Foodv...

Updated : 2014.06.27 20:58

Beefed-up cheesesteak at the Beastro

The Beastro’s chilled beet soup with creme fraiche, lemon zest, dehydrated black olives and olive oil (Kim Myung-sub/The Korea Herald)Lunch at the Beastro in Hongdae is not meant to be a rushed affai...

Updated : 2014.06.27 20:34

Jjimdak (braised chicken)

Jjimdak (braised chicken) (Korean Bapsang)Jjimdak (also called dakjjim) is a braised chicken dish. Andong jjimdak, which originated from the city of Andong, is a spicy version that has become very po...

Updated : 2014.06.27 20:31