Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and red pepper paste. The dish is known to have come from the customs of memorial services and rural villages. It is very easy to prepare by just mixing together cooked white rice with various vegetables and red pepper paste. Ingredients ● 450g (2½ cups) non-glutinous rice 600g (3 cups) water ● 300g young pumpkin (½ tsp...

Located down a hill in a wealthy neighborhood in northern Seoul, Mr. 8 (Palseonsaeng in Korean) might make customers wonder whether they have just stepped into an old tavern from a period Chinese movie. A single-story wooden house with a small front yard welcomes customers while red lights and wooden furniture such as long-legged chairs and a round table create an exotic feel. Named after China...

Wine of the Week: 2009 Domaine Faury Saint-Joseph ‘Vieilles Vignes’ The 2009 old-vines Saint-Joseph from Domaine Faury is a stunner. Classic northern Rhone Syrah in all its intricate glory, dark plums overlaid with exotic sweet spices and violet. Grapes grown on steep hillside vineyards and meticulous winemaking from Philippe Faury and his son Lionel yield a Saint-Joseph that drinks beautifully...

Premium minerals sought out by health-conscious consumers At Anzu, a Seoul-based Japanese tonkatsu restaurant, salt plays a crucial role. Generally an invisible entity that we take for granted, the edible rock arrives in vivid green and golden hues alongside the establishment’s fried vegetables. Powder fine, one tastes of green tea, the other of curry. For their tonkatsu (breaded pork cutlet),...

A burger version of the signature Korean dish bibimbap is captivating the taste buds of New York foodies. Made by Angelo Sosa, an American chef who appeared on the U.S. TV show “Top Chef,” the bibimbap burger has made a successful debut by winning the best burger prize at a competition to find the greatest burger in America. “Recently we won, by Eater.com, the best burger not only in New York c...

The booming lounge music that fills the dark, cavernous space of Addiction Plus might confuse many first timers ― is it a restaurant or is it a lounge? Contrary to its eclectic interior, which has a disco ball over the lounge area with huge mattresses and oversized cushions, an organ in a corner and strictly utilitarian tables and chairs, and an equally eclectic mix of music ― over the course of...

“Bibim-naengmyeon” is a dish of cold buckwheat noodles mixed with spicy and thick red pepper sauce. It may be garnished with raw fish. It is also called “Hamheung-naengmyeon” because it was a regional food of the Hamheung district in South Hamgyeong Province. Ingredients ● 600 g buckwheat noodles (dried) ● 100 g minced beef ● 100 g radish ● 1 cucumber,½ tsp salt ● 100 g pear ● 2 eggs Seas...

Authentic soda fountain drinks for a cool summer Milkshakes so thick they require a spoon and floats topped with scoops of ice cream are classic American drinks that stir up fond memories of the 1950s, when the soda fountains, burger joints and diners that served them abounded. Even today, that is where you will most likely find them, served up with a burger and fries, which, according to Brook...

June ought to be called the freshest month. College graduates move into their lives, newlyweds set up house, and a new crop of cooks hits the kitchen. New York food writer Brooke Parkhurst has been there. When she graduated from Davidson College in 2002, she moved to New York for a career in TV journalism. Instead, she became a novelist with “Belle in the Big Apple,” and married a chef, James Br...

Cooking solo grows up, classes offer recipes for one Have you ever eaten over the sink or in front of an open fridge and felt miserable? Cooking for one is not typically seen as an exciting proposition. Whether you are a student or a single working adult, many people living alone end up eating leftovers or the same thing meal after meal. So it was for 24-year-old student Kim Hye-seon, until she...

In glorious warm weather like this, if you’re going to drink a Chardonnay, make it something crisp and minerally like this fine Macon. The fruit carries hints of celery seed, anise and melon. Lithe and elegant, this Maconnais Chardonnay isn’t weighed down with oak. The price is right too, from this undervalued region. Drink it with a classic bruschetta ― inch-thick toasted country bread rubbed w...

A Japanese restaurant has opened in the Sinmuro neighborhood, offering a new choice for the many office workers in the area jaded by the usual offerings of Korean eateries. Yamaya, which bills itself as “Hakata motsunabe dining and bar,” offers a choice of five set menus during lunch hour: Deep-fried chicken seasoned with Pollack roe; Hakata Gameni, chicken braised in soy-seasoned broth with chu...