Most Popular
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Now is no time to add pressure on businesses: top executives
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CJ CheilJedang to spur overseas growth with new Hungary, US plants
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Seoul to host winter festival from Dec. 13
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Blackpink's solo journeys: Complementary paths, not competition
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Nationwide rail disruptions feared as union plans strike from Dec. 5
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N. Korea, Russia court softer image: From animal diplomacy to tourism
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[Today’s K-pop] Blackpink’s Jennie, Lisa invited to Coachella as solo acts
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Smugglers caught disguising 230 tons of Chinese black beans as diesel exhaust fluid
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Korean Air offers special flights for mileage users
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Russia sent 'anti-air' missiles to Pyongyang, Yoon's aide says
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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
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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