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The Korea Herald > Life&Style > Food&Beverage

[Around the Hotels] This week’s promotions and packages

Breast cancer donation by Conrad Seoul Conrad Seoul held a ceremony on Monday to deliver proceeds from donations to the Korea Breast Cancer Foundation. The “Conrad in Pink” campaign was held throu...

Updated : 2016.12.09 13:38

Chili you can make on the fly, enjoyed with sparkling or red wine

You need a strong wine to stand up to a smoky dish. The three bottles recommended to pair with this easy weeknight white-bean chili are each fierce in a different way, be it in acidity, tannins or sm...

Updated : 2016.12.09 13:33

Climate change battle heats up for Australian winemakers

ORANGE, Australia (AFP) -- When an unprecedented heatwave hit South Australia state, home to the world-renowned Barossa Valley winemaking region, viticulturists fretted about the impact on their grap...

Updated : 2016.12.08 15:07

Mexico's ancient beverage pulque makes a comeback

SANTIAGO CUAUTLALPAN, Mexico (AP) - Mexicans have been brewing pulque from the juice of cactus-like maguey plants for centuries, but the viscous, beer-like beverage fell out of favor starting in the ...

Updated : 2016.12.08 14:54

[Around the Hotels] This week’s promotions and packages

Nighttime package at Grand Hyatt Incheon Grand Hyatt Incheon is offering its “Endless Night” package that includes a one-night accommodation with access to a “Night Lounge” with a scenic view of...

Updated : 2016.12.02 17:58

Sweet news: Nestle discovers low-sugar chocolate

GENEVA (AFP) -- Nestle has said it has discovered a way to cut the amount of sugar that goes into its Kit Kat, Butterfinger and other candy bars, but without affecting the taste. The Swiss food gian...

Updated : 2016.12.02 17:45

[Home Cooking] Deulkkae Sundubu Jjigae

Sundubu jjigae is a stew made with smooth tofu, or sundubu, also known as silken or extra soft tofu. The stew is more commonly made spicy, but I sometimes like it purely white without any red spicine...

Updated : 2016.12.02 17:38

[The Palate] Haejangguk, beyond the hangover

It would be an understatement to say that Korean food is heavily based on soups and stews. Soup is a great way to stretch a meal so many could be fed cost consciously and to also make the most of ...

Updated : 2016.12.02 17:35

Paris restaurant ‘best in world’ but Japanese chefs come out top

PARIS (AFP) - A Paris restaurant run by chef Guy Savoy was named the best in the world Wednesday, according to the French-based guides aggregator La Liste, but Japanese restaurants came out on top ov...

Updated : 2016.12.01 13:38

Kimchi institute chief welcomes bold experimentation

Kimchi is a soul food that Koreans can’t live without, but foreigners may find it hard to eat the spicy, fermented cabbage at first due to its strong scent of salted fish and garlic. To make it mor...

Updated : 2016.11.28 14:18

Sicilian classics crafted from local ingredients at Spark

For diners who want Italian food with a twist, look no further than Spark, Park Sung-woo’s first stint as restaurant owner and chef. Situated in Seoul’s Sinsa-dong area, the new establishment, whi...

Updated : 2016.11.25 19:17

[Around the Hotels] This week’s promotions and packages

Art package accommodations at ibis Styles Ambassador Seoul hotels The ibis Styles Ambassador Seoul Myeongdong and Gangnam are offering accommodation packages with tickets to an art exhibition from D...

Updated : 2016.11.25 15:18

Use your Thanksgiving leftovers in this tasty hash

Too early to think about leftover turkey? Transform your leftovers into this tasty, quick hash using turkey, cranberry sauce and sweet potatoes. And you don’t need to wait for turkey leftovers. You ...

Updated : 2016.11.25 13:21

[Newsmaker] Hansik champion talks on Michelin success

Extending his hand in a handshake, Cho Tae-kwon, chairman of KwangJuYo, smiles broadly. Cho Tae-kwon Cho has every reason to be smiling. His two restaurants had been awarded much coveted Michelin s...

Updated : 2016.11.18 18:41

[Home Cooking] Kongnamul japchae

This recipe is a simple variation of japchae made with soybean sprouts. All you need for this dish is soybean sprouts and sweet potato starch noodles, along with a few basic seasoning ingredients. Ev...

Updated : 2016.11.18 14:47