Most Popular
-
1
Hyundai Motor eyes 80,000 jobs, W68tr investment at home by 2026
-
2
Korea enters full election mode
-
3
Seoul bus drivers go on general strike, cause morning rush hour delays
-
4
Immigrant woman stabbed to death by Korean husband
-
5
Official campaigning kicks off for April 10 elections
-
6
Court upholds jail term for man who attempted to murder ex-girlfriend
-
7
S. Korea to boost support for single-parent families
-
8
Kia EV9 wins world car of year
-
9
Yellow dust engulfs S. Korea, advisory alert issued
-
10
Korea misses out on global bond index boost
-
Tickling palates pink, France wins war of the rose
PARIS (AFP) - Would sir and madam care for red or white with their meal to appeal to their exacting, traditionalist palates? After all, pink is surely plonk -- or is it?France’s winemakers are waging a low-level war to strike down such traditional snobbery in the face of intense global competition for market share.The industry has been on the back foot since Italy leapfrogged France to regain top spot in the global production rankings last year, according to latest data from the International Or
June 9, 2016
-
Thousands flock to posh Paris flash mob picnic
PARIS (AFP) – It’s the world’s classiest flash mob, when a highly selective group of guerrilla gourmets armed with picnic baskets and linen napkins take over a famous landmark.The latest “Diner en Blanc” (Dinner in White) took place in Paris on Wednesday when some 7,000 people dressed in white from head to toe descended on the swanky Place Vendome to dine al fresco on fine food and wine in the heart of the capital’s luxury district.The venue of the annual event -- which has now spread across the
June 9, 2016
-
[Eye Interview] 'Hansik is about consideration for others’
Wearing a delicate traditional Korean hanbok made of a light jade skirt and cream top, Yoon Sook-ja, chairwoman of the Korean Food Foundation, is the quintessential host -- elegant and ever so considerate of guests. Aware that the interview schedule precluded lunch, she had her staff pick up kimbap from a store in the building. If she noticed the small paper cup of water was half empty, she paused between sentences to fill it. “Hansik is about consideration for the diner,” said Yoon, who, before
June 3, 2016
-
Make this delicious strawberry sauce
One of my long-standing problems in the kitchen is ambition versus execution.That dilemma always comes up during strawberry season.Strawberries are such a fleeting crop. And so, I never pass up an opportunity to bring home quarts and buckets and flats of berries.I try to put up jars of strawberry jam; regular, low sugar and no sugar. I try to make batches of old-fashioned strawberry preserves, where the berries are suspended in sauce. The preserves are so beautiful and make great holiday gifts.
June 3, 2016
-
High-end mocha, aged cold-brewed coffee at new roaster-cafe
Coffee M Works, a roaster-cafe that opened in Cheongdam-dong this April, merges a hip, snap-worthy interior with solid, artisanal brews.Helmed by head roaster and CEO Moon Jong-chul, the 50-seat, neo-industrial hangout serves up coffee that reflects its owner’s penchant for fragrant brews. Head roaster and CEO Moon Jong-chul focuses on pour-over coffee, cold-brewed coffee and espresso-based drinks at his new roaster-cafe. (Lee Sang-sub/The Korea Herald)The shop’s cold-brewed coffee is crafted
June 3, 2016
-
A guide to New York’s top bagels and schmear
NEW YORK (AP) -- At street carts and bodegas, diners and supermarkets, nowhere is the bagel more ubiquitous than New York City.So exactly what makes a New York City bagel good and, more importantly, where can an eager out-of-towner find the best?A few ideas:Black Seed BagelsThese 2-year-old entries are rolled by hand, boiled in honey water and baked in wood-fired ovens at three downtown Manhattan locations. They’re smaller and flatter than many of the humongous, puffy bagels around today. Black
June 2, 2016
-
Korean vegetables to be grown in French royal garden
The Seoul Metropolitan Government and a French state school of landscape architecture have signed a memorandum of understanding to set aside space for Korean vegetables in a French royal kitchen garden, officials here said Thursday.The move is part of bilateral efforts to bolster environmentally friendly agricultural cooperation on the occasion of the 130th anniversary this year of the establishment of diplomatic relations between Korea and France, the officials said.Under the MOU, the Seoul mu
June 2, 2016
-
Anything goes as French liqueurs keep up with world trends
AVRILLE, France (AFP) -- Whether the ingredients are traditional, exotic or frankly bizarre, French liqueurs are reliable “ambassadors of quality,” an industry leader says.Visitors to the Printemps des Liqueurs, the industry’s annual trade fair, this month could sample tipples concocted from rose petals, tea or ... how about litchis?Jean-Dominique Caseau, president of the liqueur producers’ union who oversaw the trade fair, says 53 percent of France’s production goes for export.“Liqueurs are amb
May 31, 2016
-
Chai stirred into Silicon Valley coffee culture
SAN FRANCISCO (AFP) -- In a Silicon Valley culture known for brilliant ideas boiling up in coffee shops, Gaurav Chawla is pouring his heart into chai.Chawla was on a break from his job as an engineering manager at San Francisco-based cloud-computing star Salesforce when he began lamenting how tough it was to find a cup of chai as good as he makes it at home.That frustration, and echoed complaints by other natives of India, where the blend of spiced tea and simmered milk is woven into daily lifes
May 31, 2016
-
Korea’s first vegan festival offers variety
Korea hosted its first ever vegan festival at the Seoul Innovation Center in Eunpyeong-gu last Sunday where an array of products and foods that are based on the concept of all things void of animal relevance was on display. Globally, plant-based foods have become integrated in the food industry as much as any other movement of the last 50 years. As their popularity grows and as the vegan diet continues to spread and evolve, Koreans have slowly embraced what may seem a bit esoteric to its meat dr
May 27, 2016
-
[Home Cooking] Pickled garlic (maneul jangajji)
Pickled garlic (maneul jangajji) is a staple side dish in Korea. The garlic cloves are first soaked in a vinegar brine for a few days and then pickled in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy. It’s important to use fresh garlic for pickling. Pickled garlic lasts a long time, and the longer it matures the better it tastes. The garlic infused soy brine can be used as a dipping or seasoning sauce. Pickled garlic (m
May 27, 2016
-
[Weekender] ‘Chi-maek’ spuns culture of its own
Move over Colonel Sanders, because KFC is starting to take on a whole new meaning -- Korean Fried Chicken. Korea’s popular pairing of fried chicken with ice-cold draft beer -- or what locals refer to as “chi-maek” -- has spun a culture of its own across the peninsula and international borders. Korean fried chicken is slowly emerging as staple food here along with the likes of kimchi and bibimbap.Scene from last year‘s annual Daegu Chicken and Beer Festival, which attracted nearly one million vis
May 27, 2016
-
[Weekender] Fried chicken lovers, get your hands busy
Just the sound of it makes one’s mouth water. In every bite -- from the crisp chicken skin to the juicy meat inside -- come plenty of reasons for its nationwide popularity, regardless of age and gender. Either marinated or covered in batter, golden-brown fried chicken accompanied with cool beer, or “chi-maek,” is always well-suited for a picnic at the Hangang Park -- where you can get it delivered -- or an after-work get-together. (123RF)It is not difficult to spot chicken restaurants full of
May 27, 2016
-
Celebrity chef helms kitchen of highly anticipated new restaurant
Less than a week remains until celebrity chef Song Hoon’s newest culinary endeavor, S-Tavern, launches in Seoul. Master Chef Korea Season 4 judge Song and team are busy preparing for the grand opening, tweaking sauces and working the grill, making sure that all the details, including the extensive menu, are worked out to perfection. The hard work seems to be paying off. The grilled seasonal fish with zucchini, fried eggplant and lentils is served straight off S-Tavern‘s state-of-the-art grill
May 20, 2016
-
How did tortillas become the new white bread?
Ah, the humble tortilla. It’s been around for thousands of years -- a soft, pliable flat bread that was a cornerstone of the Aztec diet. And now it’s the fastest-growing segment of the baking industry. Last year, tortilla sales reached $12 billion, dethroning white sandwich bread as America’s No. 1 choice for turning meat, vegetables and/or condiments into finger food. How did that happen? Simple demographics is part of the reason. The Hispanic population in the U.S. has swelled and so has the i
May 20, 2016
-
Local bounty highlight of Jeju Food & Wine Festival
SEOGWIPO, Jejudo Island --The sundrenched southern Jejudo Island is known for its seafood plucked from the seabed by women divers and served up fresh and raw at beachside eateries. Yet, for visitors from the mainland, local food can be challenging to the palate. Slices of raw fish in cold soup is not to everyone’s liking and some food is just too bland for taste buds used to stronger seasonings. This difference in tastes is not lost on Kim Ji-soon, founder of the Institute for Preservation of J
May 19, 2016
-
‘Soviet chic’ restaurant favored by KGB spies reopens in Moscow
MOSCOW (AFP) -- Moscow’s Aragvi restaurant, once the legendary haunt of KGB spies and cosmonauts, has reopened with its Soviet-era grandeur restored. The high-end eatery on the main Tverskaya Street, which opened in 1938 at the height of Stalin’s purges, has relaunched under the same name after a $20 million restoration. The restaurant opened on the initiative of Stalin’s notorious security chief Lavrenty Beria for the use of officials from his NKVD agency, the Soviet secret service later rename
May 17, 2016
-
[Weekender] Is brown sugar healthier than white?
In the world of sugar, frankly speaking, color makes no difference at all. The misconception may stem from some generalized ideas that brown rice is healthier than white rice, and wheat bread over white loaves. But brown sugar is not healthier than white sugar -- they are basically similar both nutritionally and in calories, experts say.The reason why they look different is because their manufacturing processes are different. After the extracting juice from sugar cane, the original sugar soup is
May 13, 2016
-
Chamchi (tuna) gimbap
This variation of gimbap is made with canned tuna (chamchi in Korean). You can make the tuna filling the way you make tuna salad with mayonnaise and other ingredients. I added a bit of dijon mustard, lemon juice, and diced celery. A bit of diced onion will be nice as well. You can add any typical gimbap ingredients such as egg, eomuk (fish cake), pickled radish, carrot or spinach. In this recipe, I used romaine lettuce, perilla leaves (kkaennip), cucumbers, crab sticks, and pickled radish. The
May 13, 2016
-
Bom namul at their peak
As most places around the world that experience four distinct seasons, springtime is symbolic as a time of rebirth or awakening after the dormant winter months. There is no better representation of this than in the first plant shoots that emerge from the cold soils and trees as young and tender sprouts ready to bring in a new season. In Korea springtime, is a time to enjoy the season’s culinary bounty, young spring greens known as bom namul, appreciated for their unique taste and freshness when
May 13, 2016