Try polenta gratin with sauteed seafood, rare-grilled tuna with spicy tomato sauce along with over 50 beverages to choose from, including wine and cocktails. For Italian food lovers, a special promotion offered by Oakwood Premier Coex Center’s Residents’ Lounge will be a pleasant surprise. Running from Oct. 12-30, the special offer features Italian cuisine provided by its chef with over 30 years...

The minute I poured this 2010 Lirac, the scent of dried wild herbs, ripe blackberries, olives and earth leapt out of the glass. It’s so rich and intense, it comes on like a baby Chteauneuf. In fact, the Brechet family that produces this wine, a blend of 60 percent Syrah and 40 percent Grenache, is renowned for their Chteauneuf-du-Pape. The “Plateau des Chenes” Lirac is fresh and easy to drink now...

Soe-galbijjim (Institute of Traditional Korean Food) Soe-galbijjim is braised beef ribs with Korean radish or brown oak mushrooms, vegetables and seasonings. This is a typical Korean dish, loved by people of all ages. Jjim is a popular cooking method that simmers or braises seasoned ingredients with water. Ingredients ● 400 g beef ribs, 3 cups pre-cleaning water ● 4 cups water ● seasoning sa...

Jim Calhoun’s grand prizewinning glazed gochujang burger with ginger-lime aioli (Park Hae-mook/The Korea Herald) Contest winner on how the Korean condiment perfectly compliments the classic American dish Some people are just born to cook. Take burger contest winner Jim Calhoun, for instance. The Iowa native has no formal culinary training. He learned what he knows from watching his wife Suell...

BEIJING (AFP) ― In a poky room in a backstreet of Beijing, self-taught brewer Carl Setzer uses spicy Sichuan peppercorns, oolong tea leaves and cinnamon to invent beer flavors suited to Chinese tastebuds. The burly American runs Great Leap Brewing, one of a small but growing number of micro-breweries in China hoping to entice drinkers in the world’s biggest beer market with their hand-crafted la...

Establishments give diners option of tailoring dishes to suit their preferences Ever since Dean and DeLuca opened its first Seoul outlet in late September, the American gourmet food retailer’s brand new market-bakery-deli-espresso bar quartet has been dizzyingly busy. Customers need to hustle for one of the few tables in the dining area flush up against the cafe. Lines for salads, soups and sa...

As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it’s all I can do to make it to that magical hour when I’m handed a Campari and soda or a glass of rose and take a first bite of dusky olive tapenade on toast. An aperitif can be as simple as a glass of chilled fino or manzanilla sherry with a bowl of oil-slicked olives and roasted ...

From Hansel Family Vineyards comes this fine expression of Russian River Pinot. Round and silky, with a beautiful balance and taste of red plums and black cherries, the 2009 is a splurge, but worth it for a California Pinot of this quality. Save it for a special dinner party to have with roasted or braised duck, braised short ribs or some meaty lamb chops. From Hansel Family Vineyards comes thi...

Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that is served without fail on dining tables in Korea. Kimchi was approved as an International Standard Food by Codex in 2001. Certain studies have shown a link between kimchi and cancer prevention. Baechu...

Marja Vongerichten’s new cookbook and public television travel/culture/cooking series share the same name: “The Kimchi Chronicles.” The choice of kimchi in both titles was easy. “Kimchi is so distinct to Korea,” Vongerichten says. “It’s the first thing people think of. It’s a great attention-grabber.” The condiment stars in Vongerichten’s book, “The Kimchi Chronicles: Korean Cooking for an Amer...

Old residential neighborhood morphing into bohemian cafe street A brief taxi trip away from college hub Hongdae stands its significantly more serene cousin, Yeonhui-dong. Just a decade ago, the place was a quiet residential area. Then, coffee shops started springing up. The pace quickened about a year ago, spreading the word that the area might very well become the next Garosugil, a hip hang-o...