Most Popular
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Ador CEO denies allegations, accuses Hybe of mistreating NewJeans
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Medical reform committee kicks off despite boycott from doctors
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10-man S. Korea lose to Indonesia to miss out on Paris Olympic football qualification
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Hybe-Ador feud should have limited effect on Hybe's overall performance: analysts
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Second Gimpo civil servant found dead, after apologizing for not finishing work
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DP leader says he will meet Yoon without conditions
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Over 9,000 hotline calls made by stalking victims in 2023
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Monthly users on local streaming platforms outpace Netflix, Disney+
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[Hello India] Hyundai Motor vows to boost 'clean mobility' in India
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Seoul to promote luxurious side of the city
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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
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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
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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
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‘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
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[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
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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
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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
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CU launches rice to go with ramen
Convenience store chain CU has launched rice specifically designed to go with cup noodle products, Tuesday. Priced at 700 won (60 cents), this 125-gram rice is called “ra-mal-bap,” short for “ramenae-marameokgi joeun-bap” which literally translates to “rice that is good to put in ramen.”Ra-mal-bap (CU)It is common among Koreans to add rice to instant ramen for more filling portions. Unlike the past instant-cooked rice products, ra-mal-bap is a basic white rice shaped into a ball that is conveni
May 12, 2016
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Korea’s top five chefs head to NYC for W50B gala dinners
Hailed as the five best chefs in the country, Choi Hyun-seok of Elbon The Table, Jang Jin-mo of A&ND, Yim Jung-sik of Restaurant Jungsik, Tony Yoo of 24 Seasons and Kang Min-goo of Mingles will participate in the upcoming KoreaNYC Dinners event in New York City next month. Organized by The World’s 50 Best Restaurants (W50B) association and local gourmet food magazine La Main, the culinary masters will partner with U.S.-based chefs Dan Barber and Carlo Mirarchi and take part in catering multiple
May 9, 2016
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S. Korea holds cooking event for Iranians
South Korea hosted a cooking event in Tehran over the weekend to give Iranians a rare chance to savor the taste of some of Korea's most popular foods, as the Asian country stepped up its foray into one of the world's least-tapped markets, organizers said Monday. Hosted by the state-run Korea Agro-Fisheries and Food Trade Corporation on Sunday, the "K-Food Cooking Class" was attended by100 Iranians. The participants were selected among more than 350 applicants, organizers said.At the event Irani
May 2, 2016
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[Around the hotels] Round up of hotel events and news
Sheraton D Cube City presents Sheraton Wine Market Sheraton Seoul D Cube City is holding Sheraton Wine Market from noon to 9:30 p.m. on May 1-31. During the promotion period, guests can enjoy wine with no corkage fee during the meal, and purchase a great selection of wines -- red, white, sparkling wines and champagne -- at special prices. More than 20 kinds of wines are available, including the sparkling wine Chandon, the chocolate, blackberry, and fresh black pepper scented Clos du Val, and t
April 29, 2016
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[Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus)
Spring is in full swing! Gorgeous spring vegetables are everywhere. Among them is asparagus, which tastes best at this time of year. Another spring treasure is tender, thin green onion, called shilpa. It’s mild and sweet. I decided to put these two spring vegetables together with shrimp for these little rolls. Saeu ganghoe Ganghoe is a general term that refers to a dish that is made by tying ingredients with a thin green onion. It’s a spring favorite. Nakji (octopus) ganghoe and ojingeo (squid)
April 29, 2016
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Piccolo lattes and hefty cookies at Hayley’s Cafe
There is something deeply satisfying about a cookie, especially when it is fat and plump, cake-like on the inside but crackly crisp and caramelized around the edges -- like the ones at Hayley’s Cafe in Sinsa-dong, Seoul. The bakery-cafe chain, which opened its third outlet near Apgujeong Station last November, serves five kinds of cookies, including an oatmeal raisin and a cranberry variation, but it is the dark chocolate chip that is the most popular at the Sinsa shop, says owner Cho Jae-kun.
April 29, 2016
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7-11 launches ginseng kimbap
A ginseng variety of samgak kimbap was launched at 7-eleven convenience stores in Korea on Tuesday, in collaboration with Korea Ginseng Corporation. Samgak, or triangle, kimbap have long been a convenience store staple. Rice is formed into a triangle about the size of a baby‘s fist and wrapped in seaweed with any number of varying ingredients inside. Popular fillings are spicy bulgogi and tuna with mayonnaise. (7-11 Korea)The newly launched product has rice cooked in Cheong Kwan Jang red ginsen
April 26, 2016
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[Weekender] Tea fields in Boseong beckon with natural green splendors
BOSEONG, South Jeolla Province -- While nearby tropical nations like the Philippines and Indonesia have their hanging rice terraces in Banaue and Tegalalang that serve as major tourist attractions, Korea also has its own natural green splendors for tourism. Located at the southern tip of the peninsula is the Daehan Dawon Tourist Tea Plantation -- more often known as Boseong Green Tea Plantation -- in Boseong, South Jeolla Province. The lusciously vibrant green tea fields of Boseong is the nat
April 22, 2016
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[Weekender] At one with nature, tea, others
Traditional Korean tea-drinking is not just about the beverage. It’s based on the harmony of all aspects involved in the process, including nature, attire, interior setting, teaware and people, explains Kim Eui-jung, who is recognized as Korea’s 27th intangible cultural asset for her expertise in traditional royal tea ceremonies. Kim’s mother, Kim Mi-hee, in 1980 helped restore Korea’s unique tea tradition which had been passed down for hundreds of years since the Goryeo dynasty (918-1392) but
April 22, 2016
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[Home Cooking] Beets, mint and lemon team up in a simple spring salad
The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and other toothy creatures attracted to its plump, red tastiness. Frantic, it fluttered its green leafy fins toward the shallows, and in an act of evolutionary heroism, sprouted legs, skittered across the sand and planted itself safely on earth -- where we farmers tended and, much like the sharks, downe
April 22, 2016
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‘Breakfast for Dinner’ author gives meal its respect
Asked why she wrote the cookbook “Breakfast for Dinner” (Ryland Peters & Small, $19.95), author Carol Hilker admits that the morning meal doesn‘t always get the time and respect it deserves: “We skip breakfast a lot. We don’t always have time in the morning to stop and cook, but you can do it at dinner.” While that bit of practicality sort of explains the impetus for eating breakfast foods at dinner, it doesn‘t completely account for the allure. Hilker says that’s easy: “We all need to indulge e
April 22, 2016
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China wields increasing power in world wine market: study
PARIS (AFP) -- The global wine market grew almost 11 percent last year as China not only drank more wine but also produced more, the International Organization of Vine and Wine (OIV) said Monday. In a market worth 28.3 billion euros ($32 billion) in 2015, France remains by far the largest exporter in terms of market share value, with 29 percent, equivalent to 8.2 billion euros. But France only ranks third in volume of exports, at 14 million hectoliters, reflecting the high quality of its wines w
April 19, 2016
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[Home Cooking] Nabak kimchi (water kimchi)
Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It’s easy to make, yet deliciously refreshing. Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup). They are delicious together. Nabak kimchi (water kimchi) (Korean Bapsang) It’s a mild, clean tasting kimchi, so nabak kimchi doesn’t call for
April 15, 2016