Most Popular
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Korea’s homegrown nanosatellite successfully launches into space
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[Herald Interview] 'Amid aging population, Korea to invite more young professionals from overseas'
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Ador CEO denies allegations, accuses Hybe of mistreating NewJeans
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Nicaragua shuts down Seoul embassy
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Hybe's multilabel system tested amid conflict with Ador
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Rocket engine expert, ex-NASA exec to lead Korea's new space agency
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SNU profs to suspend treatment for one day
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SK hynix pledges W20tr to ramp up DRAM production at home
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Over-50s, men, single-person households take up majority of those filing for bankruptcy
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Pianist Cho Seong-Jin named Berlin Philharmonic's artist-in-residence
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Hanwoo expert uses skills to source prime beef for his restaurant
Samjung Hanu Pub CEO Han Deok-woo takes his beef very seriously, doing everything from sourcing it straight from the auction house to grilling it tableside for hungry customers. “Since I bring in the beef myself, I can check, taste and look at all the cuts, and decide which ones are optimal for eating that day,” said Han, 34, on how sourcing the beef directly enables him to keep track of his beef, from the minute it arrives at the restaurant to how it is aged or served up uber-fresh. Samjung Ha
April 15, 2016
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Salute! Italy toasts booming wine trade
VERONA (AFP) - As he swirls a glass of yellowy green wine made from the trendy pecorino grape, Fabio Centini purrs with enthusiasm. “I hadn't even heard of this grape 15 years ago,” the Italian-born chef-restaurateur from Calgary, Canada tells AFP between slurps at a tasting of top pecorinos from the Offida area of the Marche region. “But it is exactly what my customers want. People are looking for new varietals, new experiences.” A man walks past a column of wine bottles on April 10 during the
April 14, 2016
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Busan’s latest hit street food
The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack. (@seung_ryeoll Instagram)Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, the chicken wing fishcake mashes together chicken’s savoriness with fishcake’s chewy texture. The recipe for this is simple. The chicken wing is first deboned and stuffed with fishcake, then it is cooked in an oven, roasted on a grill and served on a paper plate with sauce and sesame salt. Lee said he cam
April 12, 2016
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Fruit not fruity enough? Get your money back
Lotte Super, a major local retailer, will refund all fruit that customers found unsatisfactory in celebration of the 16th anniversary of its foundation.CEO Choi Choon-seok on Tuesday said, “Neither the price nor the size of a fruit has any effect on customers if it is not delicious. We promise to refund or exchange all fruits that fell short of our customers’ expectations.” (Lotte Super)This new policy will be put into practice from Wednesday’s 16th anniversary sales event. Lotte Super will also
April 12, 2016
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Korea's homegrown hand-drip coffee brand to enter China
TERAROSA Coffee, a South Korean homegrown brand known for its hand-drip coffees, is gearing up to advance into China this year, as demand for premium coffee products will continue to rise in the world's most populous country, its founder and chief executive said Tuesday.Kim Yong-duek, president of Haksan Co., which runs the TERAROSA Coffee chain, said that the year 2016 will mark the beginning of his company's overseas expansion and China, the Middle East and Europe are among the first markets t
April 12, 2016
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Korean food widening appeal among Chinese people
A small cooking room in central Beijing is filled with the clatter of dishes and chatter of 15 young Chinese people wearing green aprons and plastic transparent gloves, the smell of spicy red pepper and garlic in the air.In front of the chamber, a female captain dressed in hanbok, or Korean traditional attire, rolled up her sleeve to give directions on how to make kimchi, a Korean side dish made with fermented cabbage and a variety of seasonings."When you go to the market and look for the right
April 12, 2016
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[The Palate] Classic noodles done best at Yurimmyeon
One of the pleasures of eating in Seoul is that you can always find a place that specializes in one particular dish, and when that one such place has done so for more than 50 years, you are guaranteed a tried and true quality that has been time tested. Yurimmyeon, near City Hall in Jongno-gu, Seoul, has been serving the same menu of noodles for more than half a century, strong and steady. A testament to their quality and consistency. Matriarch and owner Kim Myeong-kyeong, 83, who mans the cash
April 8, 2016
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Best way to cook lobster tails
What’s the best way to cook lobster tails? How do you butterfly them? Lobster, once considered food for servants, is now a moderately priced treat. The way you prepare lobster tails is paramount. What you don’t want is chewy, rubbery and tough lobster tails that need to be drowned in melted butter. Lobster’s soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere
April 8, 2016
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Cookbook, a long journey into Korean-American food
“Koreatown: A Cookbook” (Clarkson Potter, $30) is a cookbook, yes, but chef Deuki Hong and journalist Matt Rodbard go further than recipes, distilling two years of research, interviews and dining across the United States into what they write is “a candid and uncompromised snapshot of what it‘s like to eat and drink in Korean-American communities today.” “For me, coming as a Korean-American, there’s a sense of pride,” said Hong, who along with Rodbard met me at Dancen, a small Korean grill restau
April 7, 2016
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In Washington, there's more than politics on the menu
WASHINGTON (AFP) -- Mary Ackley, who lives in the U.S. capital, had to keep an open mind while pursuing her dream of becoming a farmer. So she went underground. It's in the cellar of a Washington pub that the 35-year-old grows microgreens, which are finding favor with local restaurants and residents. “That’s some pretty beautiful basil,” the founder of Little Wild Things City Farm said proudly as she pulled out a tray packed with a lush carpet of tiny plants from neatly stacked shelves set up in
April 7, 2016
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Refugee chefs bring their recipes to NYC food company
NEW YORK (AP) -- The kitchen hums with activity. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal. Next to her, Iraqi immigrant Dhuha Jasif mixes some pureed eggplant for baba ghanouj. Containers of adas, a lentil stew from the East African nation of Eritrea, sit on a counter. The unusual mix of cuisines is how it works at Eat Offbeat, a Queens-based food delivery service. All seven employees are refugees or asylum seekers who fled their home countrie
April 5, 2016
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Classic, no-fuss sushi at Matsumoto
Hours later, after the last piece has been consumed, it is the memory of the rice served at Sushi Matsumoto that lingers, how each oblong orb under its blanket of fish was consistently warm, pillowy and subtly seasoned. “With sushi, one should not only focus on the fish, the rice needs to be good as well,” head chef Matsumoto Mizuho explains. Head chef Matsumoto Mizuho focuses on serving classic nigiri and edomae sushi, one carefully crafted piece at a time. (Lee Sang-sub/The Korea Herald) Goo
April 1, 2016
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Gyeran mari (rolled omelet) with gim
This Korean rolled omelet, gyeran mari, is made with gim (dried seaweed sheet). Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim sheet. Gyeran mari is made by cooking beaten eggs into a thin sheet until almost set, then folding in layers, and cutting into pretty, eye-catching slices. It’s an easy dish to whip up! The key to making gyeran mari that’s tender and delicious is to cook it over a gentle heat. If the heat is too hig
April 1, 2016
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Britain's remaining milkmen keeping tradition afloat
ST. ALBANS, United Kingdom (AFP) - Once a daily sight on every British street, a dwindling but resilient band of milkmen still go out at the crack of dawn to deliver bottles of fresh milk to the nation's doorsteps. The overwhelming majority of milk used to be sold at the front door until the supermarket revolution all but wiped out this very British institution. But by selling more than milk and embracing the Internet, the few thousand remaining milkmen, including Neil Garner, have breathed new
March 31, 2016
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New 'smart' bottle helps uncorked wine keep longer
NEW YORK (AFP) - A US startup says it has created the world's first “smart” bottle which can keep wine as fresh as the day it was uncorked for up to a month. The Boston-based Kuvee company said in a statement that the industry “has been slow to innovate beyond the glass bottle and cork.” Kuvee’s specially designed bottle with its intricate valve system “prevents oxygen from touching the wine, so wine stays fresh for up to 30 days after opening,” said company founder and CEO Vijay Manwani, in a p
March 31, 2016
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KTO ‘Hansik’ food guide wins Mercury Gold Award
The Korea Tourism Organization’s international food guide “Hansik,” about the history and culture of Korean cuisine, has received the Gold Award at the 2015-2016 Mercury Excellence Awards. The Mercury Awards are part of the American-based MerComm Inc. International Awards Programs, which has been honoring outstanding achievement in professional communications for 29 years. A page from the Korea Tourism Organization‘s Mercury Excellence Awards gold-winning book, “Hansik” (Korea Tourism Organiza
March 29, 2016
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Ancient Korean food comes to life in Japan after 13 centuries
Ancient Korean delicacies from 13 centuries ago were presented at a Japanese shrine near Tokyo on Sunday, pinning hopes that food will forge a lasting harmony between the two neighboring countries whose bilateral relations have been frayed over a host of issues. The historical celebration was held in the beautiful UNESCO-listed shrine of Koma Jinja in Hidaka, Saitama Prefecture, located in the northwestern fringes of the Tokyo Metropolitan Area.The Japan-South Korea Culinary Culture Association,
March 27, 2016
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Fish cake recipe boasts spicy island heat
Middle of nowhere is a long haul for a fish cake. But apparently that’s the best spot. I learned so from my husband’s cousin’s wife, who confided she’s from St. Helena. I squinted: Where? Her lush accent didn’t sound like St. Helena, California. Nor St. Helena, South Carolina. St. Helena Island, I learned, is a volcanic speck in the South Atlantic, a place so remote it served as Napoleon’s prison. Ships navigating the trade winds drop by, which explains the cuisine: ocean bounty, exotic spices a
March 25, 2016
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[The palate] Hong Shin-ae, culinary authority and celebrity chef
A well-known culinary personality with an illustrious career, Hong Shin-ae is a refreshing and warm presence in the celebrity food community whose opinion and food knowledge has made her stand out amongst her peers. Seoul-born Hong first came to recognition as a blogger, food stylist, restauranteur and food researcher which led to many cookbooks and TV shows. Educated at the New School in New York City and Yonsei University where she earned a graduate degree in business administration, Hong shar
March 25, 2016
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In Minneapolis, bellying up for ... tap water
MINNEAPOLIS (AP) -- It's a bar that serves nothing but tap water. For free. The concept, developed by two Minneapolis artists, started as pop-ups across the country, ranging from an event at a North Carolina artists’ space to a waterfront fundraiser in Chicago to a four-month run at an art museum in Arkansas. They've been such a hit that Colin Kloecker and Shanai Matteson are preparing to open a storefront Water Bar in northeast Minneapolis, a taproom serving pints of city water plus limited-edi
March 24, 2016