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

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

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

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

[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

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

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

[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

[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

[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

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

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

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