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The Korea Herald > Life&Style > Food&Beverage

Tastingroom duo masterminds another hit

Restaurateurs often dream of holding a track record the likes of that held by the duo behind hit eateries Tastingroom and Melting Shop. Since the launch of their first Tastingroom in Seoul nearly ei...

Updated : 2017.01.20 17:40

[The Palate] Yukkal, the perfect winter hybrid

Seoul has an array of vibrant new restaurants and food shops that show its progressive and forward momentum on the international food scene. For locals, it’s a breath of fresh air to find foreign r...

Updated : 2017.01.13 16:40

[Around the Hotels] Packages and promotions

New Year package at Grand Hyatt Incheon Grand Hyatt Incheon is offering a Lunar New Year package, which includes access to an indoor playground and Nintendo play zone, from Jan. 27 to 29. The “fun...

Updated : 2017.01.13 16:39

[Home Cooking] Sataejjim (slow cooker braised beef shank)

Sataejjim is a traditional braised dish that’s made with bite-sized beef shank meat (satae). Beef shank meat is a tough cut of meat with lots of connective tissue. Slow cooking breaks down the colla...

Updated : 2017.01.13 16:32

Wines with moderate tannins, umami flavors for a thrown-together soup

The peculiar title of this soup was born of its creation. Making soup from what you have on hand is an excellent way to use leftovers and also to build flavor from the good things you’ve been cookin...

Updated : 2017.01.06 19:21

Korean-French cuisine with a fresh attitude at the Green Table

The food at the new home of owner-chef Kim Eun-hee’s restaurant, the Green Table, channels Korean flavors with a French backbone and fresh nuances. Gamte, paper-thin, dried seaweed, is used to sand...

Updated : 2017.01.06 19:15

[Around the hotels] This week's promotions, packages

Special promotions at Walkerhill The Walkerhill hotel in Seoul is offering new food promotions throughout January. Guests can choose various menus priced at 54,000 won at restaurants Ondal, Geumryo...

Updated : 2017.01.06 18:14

[Around the hotels] This week’s promotions, packages

New Year countdown at Sheraton Seoul D Cube City Sheraton Seoul D Cube City Hotel is throwing a New Year’s countdown party at Lobby Lounge Bar on the 41st floor on Dec. 31. Guests will enjoy a perf...

Updated : 2016.12.30 08:53

[Recipe] Let’s eat: Cheese enchiladas with chili gravy

This time of year, things can get crazy. You might wonder who has time for a home-cooked dinner. These saucy, cheesy enchiladas are the answer to a busy person’s prayers. The gravy comes together q...

Updated : 2016.12.29 22:01

Fermented foods open a gateway to good health, culinary adventures

SACRAMENTO, California -- The surge in popularity of fermented foods in recent years -- eating them, creating them at home, exploring different cultures and cuisines -- is based largely on the idea t...

Updated : 2016.12.29 21:59

Salt, butter and more at Maillet

Owner-pastry chefs Ronan and Su-jin Kim Maillet do not skimp on salt and butter at their namesake dessert boutique in Seorae Village, Seoul. Croissants get their snappy, crisp exterior from a libera...

Updated : 2016.12.23 13:15

[Home Cooking] Bulgogi jeongol (hot pot)

Bulgogi can easily be made into a hearty, steaming, and flavorful hot pot (jeongol) dish that is perfect for the cold winter months. Making bulgogi jeongol is fairly simple. First make bulgogi by ma...

Updated : 2016.12.17 19:56

[Around the hotels] This week’ promotions, packages

Wine and cheese at Millennium Seoul Hilton Millennium Seoul Hilton will organize a wine and cheese tasting event on Dec. 28 in the Grand Ballroom. The 89th edition running will feature special wines...

Updated : 2016.12.17 19:50

[The Palate] Blowfish, a chancy delicacy worth the price

At this moment the food we all should be devouring is seafood, which is at its peak during the winter season. Restaurants are gleaming with the freshest catches during the colder months of the year,...

Updated : 2016.12.16 20:11

Jeju Island cuisine at Hallasan

In Korea, the diversity of seaweed can be dizzying, from silken thin maesaengi to strands of emerald green parae and wide ribbons of miyeok. Among the staggering Korean lexicon of edible algae there...

Updated : 2016.12.09 13:47