The slow cooker is such a convenient kitchen appliance when you need to multi-task. You can do other things you need to do while it does the cooking for you. This recipe is a slow cooker version of traditional galbijjim, hence the same great authentic flavor. When I use my slow cooker, I like to minimize the prep work as much as possible. So, there’s no grating, mincing, par-boiling or browning in this recipe. 　You can do the prep work the night before. Start the slow cooker in the morning befor

Jan. 15, 2016

Underyard -- a new cafe that opened less than a month ago -- has all the trappings of a hit.　Insta-worthy interior and plating? Check. Chic fare with a healthy attitude? Check. Plenty of caffeine? Check. 　The day the new hangout tossed an LP onto its old school turntable, flipped on its espresso machine and started assembling uber-hip topped toast, it seemed destined to attract lines, and, it did. 　That day was Dec. 21, about a year after she and her husband first started planning to open Undery

Jan. 15, 2016

Korean food and the city of Seoul are having a culinary moment. Globally Korean cuisine has reached the heights of popularity and here, in Korea, a new style enveloping local and foreign flavors has gained strong foothold. Mingles Restaurant in Gangnam, Seoul, is representative of all that is cutting edge about eating in the capital. Its chef patron, Kang Min-goo, is one of the most talked about chefs in Seoul today, taking top spots on restaurant rankings with his beautifully modern take on Kor

Jan. 8, 2016

Chef Kwon Woo-joong has been losing sleep recently, contemplating how to best prepare and present Korean seafood cuisine in front of hundreds of global star chefs and business executives at the upcoming Madrid Fusion in Spain.Kwon Woo-joong (Kwon Woo-joong)Together with the Korean Food Foundation, Kwon will lead a team of five chefs from his Korean restaurant Kwon Sooksoo to represent Korea and introduce three seafood dishes at the global food congress on Jan. 25-27. The Korean Food Foundation i

Jan. 6, 2016

At the Doughroom in Seoul’s Seorae Village, pasta is a must. 　Head chef Yoon Dae-hyun and team make eight varieties of pasta from scratch, proofing pasta dough for four to 24 hours before crafting coils of gossamer thin capellini and curved shells of cavatelli. 　“Pasta is our main event,” said Yoon, 29, before explaining that each variety of pasta is used in its own special dish to bolster awareness of pasta’s diversity. 　For example, one can order “ravioli, tomato” or “orechiette, spinach” off

Dec. 18, 2015

Galbitang is a hearty, nourishing soup made with beef short ribs. Typically, the ribs are boiled along with Korean radish (mu), onion, garlic, and ginger until fork tender. A good soup soy sauce is also important for the flavor of this soup. It’s common to add starch noodles (dangmyeon) to the soup at the end of cooking. Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions. 　Galbitan

Dec. 18, 2015

Sheraton Incheon gets new name　Sheraton Incheon Hotel in Songdo City has changed its brand name to Sheraton Grand Incheon.　Sheraton is part of the Starwood Hotels & Resorts Worldwide, a leading hotel and leisure company. 　The new premier tier -- Sheraton Grand -- is only granted to properties where guests can get exceptional and sophisticated services.　The purpose of introducing Sheraton Grand is to recognize the best Sheraton properties that are committed to impressive design, exemplary service

Dec. 18, 2015

Verove appointed Hyatt Regency Jeju GMHyatt Regency Jeju announced the appointment of Patrick Verove as its new general manager. Verove will be in charge of the hotel’s operations and management, bringing with him a wealth of experience in the hotel industry.Before joining Hyatt Regency Jeju, he spent more than five years as the manager of Grand Hyatt Incheon. Verove started his career in 1989 at Grand Hyatt Melbourne, beginning his 27-year relationship with Hyatt. “I am committed to continuing

Dec. 11, 2015

Christine Cho, a Korean-American expat in Seoul, has been eating and cooking her way around the world the last 16 years as a private chef. -- Ed.Winter is upon us, and what better way to begin The Palate, a new column that celebrates food culture here in Seoul and beyond, than with a warming visit to the 76-year-old gomtang restaurant Hadongkwan.One of the most iconic eateries in the capital, Hadongkwan made its name with a long-history of making one single dish: gomtang, a thinly sliced beef so

Dec. 11, 2015

For those who wish to enjoy popular dishes such as bulgogi and bibimbap in the comfort of their own homes, “Easy, Home-Style Recipes from the Korean Kitchen,” a new cookbook written in English, provides 20 recipes that can be easily replicated by even those unfamiliar with Korean cuisine.“This book is meant to serve as an introduction to Korean food and Korean culture to people who may have little knowledge of either,” the authors, Han Kyung-im and Jeon Mi-hyang, said in a statement.The book con

Dec. 9, 2015

Braised fish is very popular in Korean cuisine. It’s made with just about any fish. I used cod fish in this recipe. Cod is a white fish that has silky texture and sweet, delicate flavor. Typically, chunks of white radish, onion, and chili peppers are also added. Boil the sauce with the radish and aromatic vegetables until the radish turns soft. Then, add the fish to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang an

Dec. 4, 2015

Grand Hyatt Incheon introduces year-end signature dishes　Restaurant 8, located on the first floor of the East Tower of Grand Hyatt Incheon, has launched the “Signature Menu of the Year” until Dec. 31.  　The course includes five dishes from around the world which were the most popular from Restaurant 8’s “Journey” promotion, which took place throughout the year.　The main dish is the black chicken soup, originally presented during the summer, to give guests strength in the freezing winter. Strawbe

Dec. 4, 2015

Hwayo range of premium soju by KwangJuYo (KwangJuYo)Premier Korean liquor brand Hwayo is now available in Hong Kong at celebrity chef Judy Joo’s newly opened contemporary Korean restaurant, Jinjuu.The Korean-American “Iron Chef” winner Joo celebrated the grand opening of her restaurant on Tuesday in Central Hong Kong’s California Tower, where she will be serving up Korea’s top-shelf Hwayo soju. Offering a modern twist on traditional and modern Korean food, the chef opened up her flagship Jinjuu

Dec. 2, 2015

At Scoff, a tiny bakery located in Seoul’s Buam-dong, one will find classic British baked goods like hot cross and Chelsea buns, spread out in trays and cutting boards for hungry passersby to snatch up by the plateful. 　No skimping is allowed at this sleeper hit of a bakeshop. Buns are almost a handspan wide and cakes are cut into slabs over an inch thick in girth. 　The substantial sizing of Scoff’s treats does not translate to hefty prices. The most expensive baked good on the menu is a wallet-

Nov. 6, 2015

Autumn picnic package at Imperial Palace SeoulImperial Palace Seoul is presenting from Sept. 14 through Nov. 29 the Autumn Picnic Package for those seeking a picnic in the heart of the city and a cozy getaway in a hotel room, available for local guests in Korea and foreigners with resident cards. The package includes an overnight stay in a guest room along with a taxi voucher for 10,000 won; a takeout picnic box, which consists of Deli Amador’s club sandwiches and two bottles of Perrier sparklin

Sept. 18, 2015

Until a few weeks ago, dessert fiends who wanted to taste Mont St. Clair’s famous cakes could only find them at the Japanese brand’s first overseas outpost in Seoul’s Banyan Tree Club and Spa. Now, one can find them at two more locations in Korea. Mont St. Clair’s two new Korean outlets sell around 100 varieties of desserts, pastries and bread. (Mont St. Clair Korea)Mont St. Clair’s second overseas boutique launched on Aug. 11 at Hyundai Department Store’s Coex branch, and the third outlet opene

Aug. 21, 2015

Gather all carnivores: Amid summery salads and the health fad of green juices, one restaurant in the trending Gyeongnidan district is unabashedly exploring the world of quality red meat. From German sausages to Spanish jamon and homemade American bacon, available at the newly opened John Cook Deli Meats Gyeongnidan branch is a plethora of assorted meats, cooked in a variety of styles from all over the world. Texas BBQ Spare Rib (John Cook Deli Meats)“Our idea was to provide authentic meats from

July 31, 2015