Most Popular
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Exports to US reach all-time high, widen gap with China
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Trump rekindles criticism: US forces defending 'wealthy' S. Korea 'free of charge'
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[Music in drama] Rekindle a love that slipped through your fingers
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Opposition-led Assembly unilaterally passes bill to probe Marine's death
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Inflation eases in April, continues bumpy ride
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Seoul Metro to seek legal action against malicious complaints
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[New faces of Assembly] Architect behind ‘audacious initiative’ believes in denuclearized North Korea
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Golden chance to liquidate babies’ gold rings?
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Illit, mired in controversy, remains on Billboard charts for 5th week
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On May Day, labor unions blast Yoon's foreign nanny proposal
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7 sugary drinks per day greatly elevates blood pressure: study
Drinking seven or more sweetened drinks per day, including soda and fruit juice, could increase the risk of high blood pressure by 10 times, according to a new study. The study, which was conducted by a research team at Samsung Seoul Hospital, followed 5,853 people aged 19 or older who had previously participated in the survey “Food Security Status in the Korean Population” between 2012 and 2013. The team analyzed the possible risk of high blood pressure for each individual in accordance with th
Oct. 25, 2016
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Yeongyang chaltteok (Healthy sweet rice cake)
This rice cake, yeongyang chaltteok, is one of the easiest rice cakes you can make at home. No kneading, no shaping, no pounding, and no special tool other than a steamer is required. Yeongyang means healthy, and chal-tteok refers to sticky, chewy rice cakes that are made with glutinous rice (sweet rice) powder, chapssal garu. Traditionally, black soybeans (called seoritae or geomjeongkong), dried jujube (Korean dates, daechu), and dried pumpkin strips (hobak ogari) are added to this type of ric
Oct. 21, 2016
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Strained yogurt parlor in Seoul
Parlor M founders Kim Min-seong and Kim Min-kyong take yogurt very seriously. The sisters are devoted to making the age-old health food the old school way: milk, muslin and plenty of patience. “We make our yogurt over 48 hours,” said Min-seong, 34, breaking down the process of heating milk, introducing the bacterial culture and then fermenting the milk until it transforms into yogurt. After the fermenting process is over, the yogurt is strained with cheesecloth for up to 12 hours to remove much
Oct. 21, 2016
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[Around the Hotels] Roundup of hotel events and news
Gala dinner at Ambassador Hotel Group The Ambassador Hotel Group will host gala dinners with a Michelin starred chef to mark the 130th anniversary of Korea-France diplomatic ties. The events will take place at Grand Ambassador Seoul on Nov. 9 and at Novotel Ambassador Seoul Gangnam on Nov. 11.The event will feature five wines from the Bordeaux, Bourgogne and Chatelain regions, which will be paired with a seven-course menu prepared by chef William Ledeuil from France. He will showcase traditional
Oct. 21, 2016
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[Around the Hotels] Roundup of hotel events and news
White asparagus promotion at Millennium Seoul Hilton Millennium Seoul Hilton’s French restaurant Seasons is offering white asparagus in a four or five-course dinner this month. Grown without exposure to sunlight, white asparagus -- referred to as the “king of vegetables” in Europe -- has a delicate flavour sought after by gourmands.The menu will feature white asparagus and lobster charlotte with an osetra caviar dressing; white asparagus soup with poached quail eggs and king crab meat; butter po
Oct. 14, 2016
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[The Palate] It’s just lunch in Yeouido
In the center of Yeouido, beneath one of the neighborhood’s countless office buildings, lies hidden in a labyrinth of lunchtime restaurants a notable noodle joint that stands out with its grossly generous portions, stomach-pleasing dishes and service, and a price too reasonable to believe. Either you work in the area and have heard about Gayang Mushroom Kalguksu or through word of mouth you may be attuned to this little restaurant known for its spicy rendition of the Korean classic, hand cut noo
Oct. 14, 2016
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Chicken with cider and caramelized apples
Serves: Six Preparation time: 35 minutes Total time: 1 hour, 10 minutes1/4 cup dark raisins1/4 cup golden raisins1/2 cup Madeira or port wine1/2 cup boiling water6 boneless chicken breasts with skin1 tablespoon five-spice powder, divided2 teaspoons coarse sea salt, plus more to tasteFreshly ground black pepper, to taste7 tablespoons unsalted butter, divided3 large tart apples, peeled (with peels reserved), cored and cut lengthwise into eighths2 tablespoons all-purpose flour3/4 cup apple cider or
Oct. 14, 2016
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[Home Cooking] Ojingeochae muchim (dried squid)
Ojingeochae is dried squid that’s shredded and processed with seasoning such as sugar and salt. It’s commonly enjoyed as a snack on its own and also used as an ingredient for a side dish. To make ojingeochae muchim, there are various ways Korean cooks soften this dried squid. I use a little bit of water to wet the squid to rehydrate. The squid will lose its flavor if submerged in water too long. Steaming the squid briefly works well too. For the seasoning, first make chili oil by mixing gochugar
Oct. 7, 2016
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Beyond sushi, relishing Japan’s cuisine
Sushi is what comes to mind when you think of Japanese food, right? Makes sense, as sushi has long captured the American imagination, is fun to eat and generates billions of dollars in revenue, according to market studies. But what about Japanese food beyond that iconic dish? Paris-based chef Maori Murota aims to broaden the West’s idea of Japanese cuisine with “Tokyo Cult Recipes” (Harper Design, $35), which offers 100 Japanese recipes from tamago, a rolled omelet, to chicken yakitori to spaghe
Oct. 7, 2016
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Forward-thinking caffeine at Get Some Coffee
A quick scroll through the menu at the counter of Get Some Coffee’s newest outlet may not clue in an Insta-shy brew addict on what to order. A first-timer might dismiss the cafe’s “Dutch Pepper” as risky and settle for something more familiar. Anyone, however, who has seen the flood of Instagram posts on what is arguably the shop’s most popular drink would probably order it in a heartbeat. The “Dutch Pepper” is essentially slow-drip cold brew coffee topped with a thin, half-inch layer of cool, f
Sept. 30, 2016
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Espresso and crushed beans add kick to coffee pudding
Choose the right path -- so says the sermon, convocation and nature guide. But if a trailhead offers only one route, and you’ve hiked it every autumn forever, you’re good to go.Underfoot, your path is springy with pine needles. Overhead, it’s shady and cool. Ahead it promises water crashing a narrow canyon and a boulder, wide and flat as a piazza, perfect for a picnic.You walk. You talk. You find your rock, scrabble up and are met not with waterfall, but with flat field, and, in the distance, ab
Sept. 30, 2016
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[Home Cooking] Buchujeon (savory pancake)
Buchujeon is a savory pancake made with Korean garlic chives, or “buchu,” and it is a very common pancake in Korean homes. Buchujeon can be made simply with buchu, but I usually add thinly sliced onions to add delicious sweetness to the pancakes. You can also add thinly sliced perilla leaves (“kkaennip”) and/or chili peppers. If you like it a bit meaty, add some minced pork. When savory pancakes are seasoned with “gochujang” (red pepper paste) and/or “doenjang,” (fermented soy bean paste) they a
Sept. 23, 2016
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[The Palate] Buckwheat makes its autumnal arrival
Regional food references are tantamount to culinary seals of approval, as such descriptions proudly tell you about the quality, authenticity or style of whatever you are buying. When it comes to buckwheat -- “maemil” in Korean -- Bongpyeong in Gangwon Province is the place most widely recognized for producing the best quality buckwheat in the country and where an annual festival is held each autumn in its honor. Buckwheat purveyors and restaurants around the country know the marketing power of B
Sept. 23, 2016
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[Weekender] Making full use of Chuseok leftovers
Chuseok is usually a time of gluttony. Meals during the Korean Thanksgiving holiday typically include copious amounts of the following: “jeon,” slices of vegetables, fish, or meat thinly coated in batter and grilled; “namul” or seasoned vegetables; “japchae,” vermicelli noodles with assorted vegetables and meat; and songpyeon or a type of traditional rice cake. Overwhelmed with inevitable leftovers, Chuseok observers often let them go to waste by forgetting about them in the fridge, or even wors
Sept. 9, 2016
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Blueberries plus zucchini make for awesome cake
Here’s the thing about cake. It can help make or break a celebration.I say that because earlier this month I threw a bridal shower for my soon-to-be daughter-in-law, and of course I wanted to make the best impression. Special occasions require equally special desserts. But because I was doing all the cooking, I wanted to serve a cake that was relatively easy, and at the same time as beautiful as the woman who captured my son’s heart.I found a winner in this luscious two-layer cake developed by A
Sept. 9, 2016
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‘Collective kitchen’ GBB defies boundaries
GBB Kitchen, a new grub-centric spot that opened this April in Cheongdam-dong might have more than one foodie scratching his or her head in confusion. There are no signs, no indication it exists on the sixth floor of a building near Hakdong Intersection and the menu-less brunch, only available on Saturdays, requires a reservation. Cooking classes are held twice a day, Tuesday through Friday, and spontaneous dining events are announced via the spot’s Instagram account. In short, GBB, which stands
Sept. 9, 2016
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British tea is booming in China, the drink's birthplace
HARROGATE, England (AP) -- Ji Mengyu sinks into a soft chair with her cup of tea to the sound of tinkling teaspoons and light chatter. The opulently decorated Victorian tea salon is quintessentially British, something straight out of Downton Abbey. Except it‘s in Beijing.The 25-year-old HR professional is one of a growing number of Chinese who are looking past their country’s ancient tea traditions in favor of imported British blends. For Ji, the tea has an aura of luxury and quality, and gives
Sept. 8, 2016
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[The Palate] Healthful and humble Wild Perilla plant, deulkkae
There are foods and dishes that are instantaneously identifiable with certain cuisines and become culinary symbols for whole countries: Italy and pizza, Argentina and steak, the US and hamburgers. If there were ever a dish that exemplified Korean cuisine it would most certainly be kimchi. Synonymous with the pungent spicy fermented foods of Korean cuisine, and currently enjoying its moment of fame having stepped out of a less than appealing light, kimchi has crossed many borders and palates arou
Sept. 2, 2016
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[Home Cooking] Ojingeo gui (spicy grilled squid)
Cooked in many different ways, squid (ojingeo) is an essential and versatile ingredient in Korean cooking. Grilled squid is highly popular as street food or drinking snack food (anju), but it’s also popular as a main or side dish at home. I used a small variety of squid called hanchi, which has thin flesh and short tentacles. You can also use larger squid for this recipe. The squid are marinated in a spicy gochujang sauce which gives it an intense flavor with heat! Typically, the whole squid is
Sept. 2, 2016
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Unconventional Korean desserts at Atelier DoSuHyang
None of the Korean-style desserts at Atelier DoSuHyang, located in Cheongdam-dong, Seoul are what one would expect to find at a traditional Korean rice cake shop. While there are “injeolmi” -- rice cake made by pounding steamed glutinous rice flour into sticky submission -- and “yaksik” -- glutinous rice treats customarily seasoned with soy sauce, sesame oil and honey -- neither are the kind commonly found at rice cake shops in Korea. Absent are the more recognizable rectangles of injeolmi coate
Aug. 26, 2016