Most Popular
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1 in 3 Koreans live alone, family types becoming diverse
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Korea, Japan finance chiefs vow to tame rampant FX market volatility
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US 'incredibly concerned' about suspected NK-Iran military ties
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K-pop group's manager dismissed for setting up spycam in theater dressing room
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K-pop singer lost consciousness after being hit by foul ball, cancels show
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Korean Muslim YouTuber's plan to build mosque in Incheon goes viral
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Contentious grain bill put directly to plenary meeting for vote
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Why is Apple Pay struggling to get purchase in Korea?
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Yoon's office denies considering liberal figures for key posts
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Seoul says Fu Bao loan 'not going to happen'
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Korean chicken noodle soup at Woo Hyung-joon Rice Mill
At Woo Hyung-joon Rice Mill, a new Korean restaurant that opened in January, the carbs are the real draw, from extra-chewy, glossy noodles strewn in chicken broth to nutty chicken porridge. The key to all those tasty carbs lies in the rice. “They say freshly milled grains are the backbone for very good rice,” said owner Woo Hyung-joon, which is why, he added, he and his team mill their grains.For the chicken porridge, Woo uses brown rice, allowing those hearty grains to add an earthy flavor to a
March 18, 2016
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Dogs to get place at the table at NYC restaurants
NEW YORK (AP) -- New York City restaurants with outdoor tables will soon be able to welcome four-legged guests under new rules announced by the city Health Department. The regulations announced Tuesday will permit dogs that are licensed and vaccinated against rabies to join their human chowhounds at participating restaurants. The state Legislature passed a law last year allowing municipalities to set their own rules for dogs in outdoor dining areas. The bill's sponsor, Democratic Assemblywoman L
March 16, 2016
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[Home cooking] Galbi Taco
Korean-style tacos were made famous by a food truck in Los Angeles several years ago. Since then, food trucks selling Korean tacos have become a nation-wide trend in America. The idea is to place Korean barbecue meat on a Mexican corn tortilla topped with a mix of Korean and Mexican flavors. Here, I turned the traditionally marinated galbi (short ribs) into my version of a popular Korean-Mexican fusion dish. I paired the meat with a refreshing salsa made with kimchi, Korean pear and other crunch
March 11, 2016
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[The palate] Catalan flavors reinterpreted in historic Seochon
In Seochon, a quaint neighborhood west of the Gyeongbokgung Palace, there has always been a focus on old world charm and the area’s past as an artists’ enclave. Today, Seochon is an unassumingly stylish neighborhood sprinkled with galleries and cafes in a quiet ambience quite different to that found on the other side of the palace in the tourist-laden Samcheong-dong and Bukchon. Still budding as a destination neighborhood, Seochon offers a colorful mix of modern sensibility and old hanok build
March 11, 2016
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Michelin Guide to publish Seoul edition in late 2016
The Michelin Guide, an international benchmark of good food, said Thursday it will publish a guide of restaurants and hotels in Seoul later this year to introduce the dynamic Korean culinary scene and talented chefs. The guidebook for Seoul 2017 will be Michelin's 27th edition globally and the fourth in Asia, following Japan, Singapore and Hong Kong. Michelin officials said the guide would highlight the dynamic culinary scene in the bustling capital city and boost food tourism in search of new c
March 10, 2016
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New York restaurants post salt warnings, and diners shrug
NEW YORK (AP) -- As warning labels go, the small salt shaker emblems that began showing up on some New York City restaurant menus recently are fairly unobtrusive, but each is supposed to carry a powerful message. If the black and white logo appears next to a dish, it means it contains more salt, by itself, than doctors recommend that a person ingest in an entire day. Getting diners to pay attention to the logos, though, is another matter. "I haven't had health problems, other than I’m a little o
March 2, 2016
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[Herald Interview] Jeffrey She, chef with business savvy
Sheraton Jinan Hotel’s executive chef Jeffrey She has worked at glitzy establishments such as St. Regis and Le Meridien, but he puts on no airs, creating a first impression that is more in line with the image of the proprietor of a traditional, home-style restaurant. He is a big, jolly man with a bright smile. But under that friendly demeanor lies a sharp business mind, as She has honed his skills for 18 years mainly in the demanding hotel business. She’s first field of study was hotel managem
March 2, 2016
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Mingles restaurant among Asia’s 50 best
Mingles restaurant in Gangnam-gu, Seoul has been named as one of Asia’s 50 best restaurants by S. Pellegrino and Acqua Panna’s “The World’s 50 Best Restaurants” 2016 rankings list. Local chef Kang Min-goo’s Mingles ranked 15th this year. It was also voted best restaurant in Korea. Since its opening in April 2014 in Seoul’s glitzy district of Gangnam, Mingles has been serving up modern Korean cuisine, fusing traditional Korean dishes and European influences. Kang is one of the most talked about
March 2, 2016
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Dinner is theater at Exquis
The hold of celebrity chefs over Seoul’s dining scene remains as strong as ever, proving that the era of such culinary stars is far from over. With chefs the stars of their own culinary space, dinner as theater has become a part of the dining out experience, with open kitchens serving as a stage for diners to witness chefs in motion. Exquis -- a fine dining spot that opened three months ago in Sinsa-dong, Seoul -- takes the concept a step further by seating diners at a counter located above an
March 2, 2016
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Dinner is theater at Exquis
The hold of celebrity chefs over Seoul’s dining scene remains as strong as ever, proving that the era of such culinary stars is far from over. With chefs the stars of their own culinary space, dinner as theater has become a part of the dining out experience, with open kitchens serving as a stage for diners to witness chefs in motion. Exquis -- a fine dining spot that opened three months ago in Sinsa-dong, Seoul -- takes the concept a step further by seating diners at a counter located above an o
Feb. 29, 2016
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Home Cooking: Chwinamul bokkeum (Sauteed aster scaber)
In the winter, dried vegetables are a staple in Korean kitchens. Chwinamul (aster scaber) is a popular choice. It is a wild vegetable, with a bitter taste and distinct aroma, that grows in the mountains of Korea. Simply seasoned, chwinamul is delicious as a side dish or in bibimbap. Chwinamul bokkeum (Sauteed aster scaber) (Korean Bapsang) There are several ways to rehydrate dried vegetables. Some people soak dried vegetables in water for several hours and then boil them, but I like to boil the
Feb. 26, 2016
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[The Palate] Winter wellness found in fermented bean paste soup
Korean cuisine has long been associated with the practice of fermentation and the healthful benefits of a variety of pickled and salted foods. As health trends from around the globe are becoming more popular among conscientious eaters, the culinary history of Korea which is rich in flavor and focused on wellbeing, offers much to learn. One dish that stands out among Korea’s most pungent holistic foods is cheonggukjang, fermented soybean, with a unique aroma which makes it an acquired taste.Going
Feb. 19, 2016
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[Weekender] Moveable feasts: Street foods shed humble beginings
Cheese-topped lobster, grilled steak, steaming bowls of Vietnamese rice noodle and deep-fried whole squid on a stick -- these are but some of the foods from around the globe that can be had on the go on Seoul streets.Myeong-dong and Hongdae neighborhoods today boast street foods that have shed any trace of their humble origins as a cheap, quick bite for people short of money and time. Even staple street foods like tteokbokki and fishcakes have been given new twists -- spicy tteokbokki served smo
Feb. 19, 2016
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[Weekender] Seoul City pushes to legalize street vendors for better control
Trying out diverse types of street food may be tempting, especially for tourists who wish to experience Korea‘s unique food culture. About 8,000 street vendors operate in Seoul, mostly food vendors, attracting visitors with a wide variety of offerings ranging from Korean traditional desserts to hot meals.Most of them, however, are illegal, as occupying streets with unauthorized facilities is officially banned in Korea. Acknowledging the public’s complaints over the overcrowding of the city’s maj
Feb. 19, 2016
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[Weekender] Newly legalized food trucks face systemic hurdles in Korea
Korea is famous the world over for its vibrant street food culture, with stalls, carts and booths selling time-tested delicacies at every turn. So it may come as a surprise to some that food trucks -- vehicles outfitted to accommodate cooking facilities -- were just legalized in Korea in August 2014 as a part of the deregulation efforts pushed by the Park Geun-hye administration.Although food trucks were touted as a way to increase opportunities for young entrepreneurs who may not have the capit
Feb. 19, 2016
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Seoul street foods seeing culinary rebirth
A city that once saw its street foods limited to greasy fried foods on a stick and traditional doughy dessert snacks, Seoul’s streets are now seeing new culinary creations and out-of-the-box dining options like never before. Like many urban cities, one of the dynamic aspects of Seoul’s city life for both tourists and locals alike is the wide-ranging options of hot-off-the-street eats. And one cannot talk about Seoul street foods without mentioning the city’s street food mecca -- Myeong-dong.Seou
Feb. 19, 2016
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Busan’s street foods stay true to their origins
Overview of food alley at BIFF plaza, Busan. (Korea Tourism Organization)Along with the spread of social media, there has been a rapid change in street food trends, from previously focusing on taste to being increasingly fixated on providing visual pleasure. People who once enjoyed the food itself are now seeking fancy or extravagant presentations to show off on Facebook or Instagram.Although Busan also has picture-worthy street foods, such as water drop mochi and skewered fruits covered with sy
Feb. 19, 2016
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Around the hotels
Banyan Tree introduces ‘Taste Odyssey’ diningBanyan Tree Club & Spa Seoul’s Club Member’s Restaurant is presenting “Taste Odyssey V” from Feb. 26-27. Taste Odyssey is held once a month and this month’s featured ingredient is fresh Byeolgyo cockles. This uniquely Korean dining event will use chamkkomak and pikkomak varieties of these little clams, delivered directly from Yeojaman, the area famous for cockles, located in the Byeolgyo coastal area. Chamkkomak is famous as one of the dishes served t
Feb. 19, 2016
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Home Cooking: Mapo tofu
Mapo tofu (or mapa dubu) is a popular Chinese dish in which small tofu cubes are braised in a spicy sauce. Mapo tofu recipes typically call for doubanjiang (called dubanjang in Korea) which is a spicy, salty chili with fermented bean paste and Sichuan peppercorns (aka Chinese coriander), but these ingredients are not staples in Korean kitchens. Mapo tofu (Korean Bapsang) So, to recreate this dish at home, Koreans often use a combination of doenjang (fermented soybean paste), gochugaru (red chil
Feb. 12, 2016
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France’s Cahors wine is new frontier for Argentina, China
PRAYSSAC, France (AFP) – France’s southwestern Cahors region is a new frontier for foreign investors, from Argentine winegrowers doing the “Malbec tango” to potential investor “ambassadors” from China. Cahors is the new go-to destination for foreign investors as wine-growing land is becoming scarce -- and therefore exorbitantly expensive -- in other French regions. “You can’t afford anything in Bordeaux or the Rhone or even in the Loire anymore,” says Chilean specialist Pedro Parra, who works fo
Feb. 10, 2016