Most Popular
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40% of Korea's workers who reported bullying faced retaliation: survey
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Over 82,000 Korean young people unemployed, not searching for job long-term
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600 evacuated as heavy rain floods roads, homes in southern regions
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[KH Explains] Can smart chargers ease tensions over EV fires?
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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[Weekender] Young Koreans more open to Japanese cultural products
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New Fifty Fifty off to strong start
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1 in 5 households to have breadwinner over 80 in 30 years
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Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
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Doctors defend colleague accused of blacklisting non-strikers
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Jogaetang (clam soup)
Jogaetang is a soup made by boiling whole clams after they have been soaked to expel sediment. Jogaetang has a light, refreshing taste. It is enjoyed after drinking alcohol because clams are high in taurine which is believed to protect the liver.Ingredients● 300g short necked clam, 3 cups water, 2 tsp salt ● 20g small green onion ● 1/2 ea red pepper ● 6 cups water ● 1 clove garlic ● 2 tsp salt 1. Wash and clean the clam’s shell, put in the salt water for 3 hours for the clams spit out watery sed
April 6, 2012
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From curds to quark: Homemade cheese made simpler
Take some milk, add a little acid and give the mixture time to do its thing ― who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I’d read about, cheese making sounded like it was better suited to a chemistry lab than my tiny kitchen. That is, until I tried quark.I know. Hear the word “quark” and you may conjure up images of dancing physics particles or “Star Trek” characters. Or winding your way through “Finnegans Wake.” Any of wh
April 6, 2012
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Wine of the Week: 2007 Adega Algueira Ribeira Sacra ‘Algueira’
Looking for something different in terms of red wine? Try this lovely 100 percent Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira “Algueira” is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors.● Region: Galicia, Spain● Price: From $25 to $32● Style: Rich and full-bodied● What it goes with: Brisket, calves liv
April 6, 2012
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Cultural exchange on a plate
More expatriate chefs importing culinary aesthetic to warm local receptionFor veteran chefs like Roland Hinni, the culinary landscape of Seoul has changed drastically over the past three decades. He has seen the transition of Itaewon from a bar-hopping night scene into a veritable mecca of authentic ethnic eats and hip hang-outs. He has seen a tiny clutch of expatriate chefs working in restaurants transform into a growing group of business-minded owners, helming their own establishments, putting
April 6, 2012
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Titanic's last lunch menu sells for 76,000 pound in Britain
A menu for the last luncheon served to first class passengers on the doomed Titanic sold for 76,000 pound ($122,000, 91,000 euros) at a British auction on Sunday.The menu, dated April 14, 1912 -- the night the biggest, most ambitious ship of the age hit an iceberg in the North Atlantic and sank, killing 1,514 people -- was the star lot in an auction of Titanic memorabilia.A Britain-based collector
April 2, 2012
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Wine of the Week: 2011 Red C Sauvignon Blanc ‘Dry Creek Valley’
Need a bottle of kosher wine for the holidays? Look no further than this second vintage of Red C Sauvignon Blanc from Covenant Wines. Made with fruit from the Dry Creek Valley’s Allan Nelson Vineyard, this is a beautiful example of Sonoma Sauvignon Blanc. Jeff Morgan just let the natural yeasts do their thing, and the 2011 Red C is grassy with ripe golden fruit tempered by a bright thread of acidity and an appealing minerality.● Price: About $22● Style: Crisp and nuanced● What it goes with: Smok
March 30, 2012
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Sogalbigui (marinated and grilled beef ribs)
Sogalbigui is a dish of beef ribs that are pre-marinated with soy sauce seasoning, then grilled over a charcoal fire. This is a favorite dish for many Koreans. Sogalbigui may have originated from maejeok which was a method of barbecuing skewered pre-seasoned beef over a charcoal fire. Ingredients● 4 ea beef short ribs on the bone ● minced garlic, 1/8 tsp ground black pepper, 1/2 tbsp sesame salt, 1 tbsp sesame oil ● 1 tbsp edible oil, 1 tbsp pine nuts ● seasoning (1): 40 g pear juice, 1 tbsp ref
March 30, 2012
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A meal to remember: 100 years later, dinners re-create the last meal on the Titanic
The Henry Ford Museum is readying a sold-out dinner for 400 as it opens “Titanic: The Artifact Exhibition,” which begins a long run in Dearborn, Mich., on March 31. In Royal Oak, Mich., a Titanic dinner will kick off the Stagecrafters’ production of “Titanic: The Musical.”The Kirby House, a bed-and-breakfast in Saugatuck, will put on its annual Titanic dinner, and in Alma, the public library will be turned into a ship’s dining hall for a buffet-style affair for 125.Titanic enthusiast David McMac
March 30, 2012
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New Yangjaecheon restaurant puts French bistro fare in spotlight
Seasoned chef’s hotspot attracting crowds with good food in picturesque settingIt is hard for a restaurant to get everything perfect. In an ideal world, decor, food (from savory to sweet), service, pricing and surroundings would all blend seamlessly together to create the ultimate dining experience. Alas, in reality, that is no easy feat.Newly minted hotspot Cuisson82, however, comes pretty close to it. Given its idyllic location near Yangjae Stream, its rustic French fare and well-mannered staf
March 30, 2012
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Park Jin-young opens Korean barbecue restaurant in New York
Korean music mogul Park Jin-young has become an owner of a Korean barbecue restaurant in New York, featuring a special grill that he invented. Park, CEO and founder of JYP Entertainment, a major K-pop record label and management company in Korea, held a press meeting in New York on Monday announcing
March 28, 2012
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Feel like some wine? There’s a tipple for every mood
You know wine and food pairings. But how do you feel about wine and mood pairings?That’s the approach being taken by a new line of wines ― “Be.’’ ― from Australia-based Treasury Wine Estates that are aimed at an emerging segment of the market: millennial women ― young professional women ages 22-35.With marketing pitches like “Be Radiant’’ and “Be Bright,’’ and descriptors like “Fresh Chardonnay’’ and “Flirty Pink Moscato,’’ there’s no mistaking these wines for more staid, chateau-studded labels.
March 26, 2012
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Great Korean eats guide
Where to go for good Korean food, sweets and teaNo doubt, some readers are in town for the 2012 Seoul Nuclear Security Summit at COEX in Samseong-dong, Seoul. While here, sampling the food is a must, especially for those who are here for the long haul. Be the stay temporary or permanent, it would be a shame to waste this opportunity to taste authentic hansik. For those looking for some delicious Korean grub, drinks and desserts, here are some places worth a visit. Pyeongyang Myeon OkNaengmyeon i
March 26, 2012
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Delicacy of spring offered at leaders’ luncheon, dinner table
Global leaders attending the Seoul Nuclear Security Summit will be served luncheons and dinners prepared with the delicacies of the spring season by the country’s top chefs.“Spring of Korea” will feature four-course Western meals both for the dinner on March 26 and the luncheon on March 27 at the COEX Convention Center, where the summit meetings take place. A farewell dinner hosted by President Lee Myung-bak and First Lady Kim Yoon-ok will be held at The Hotel Shilla in Jangchung-dong, central S
March 25, 2012
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Wine of the Week: 2009 Quinta do Crasto “Old Vine Reserva”
A fascinating beauty from Portugal’s Douro, the 2009 Quinta do Crasto reserve comes from old vines (average age 70) and 25 to 30 different grapes. In other words, it’s a field blend, hand-harvested from the steeply canted vineyards along the Douro River. Soft and elegant and tasting of red plums and blueberries, this is a wine to serve with something substantial, the better to savor the wine’s nuances.● Region: Douro, Portugal● Price: About $37 to $40● Style: Rich and full-bodied● What it goes w
March 23, 2012
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Wickedly irreverent fortune cookies a popular treat
David Fenton’s kung pao chicken was always followed by a disappointment. He would unwrap the fortune cookie and sigh at the mindless drivel written on the slip of paper tucked inside. Even tacking on the words “in bed” to his fortune gave him little pleasure.So, more than a century after San Francisco conceived this quaint Chinese-restaurant tradition, Fenton launched his own, fearless fortune cookie company ― iLLFortune ― in Union City, Calif., and began stuffing boldly wicked fortunes in the t
March 23, 2012
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Minari ganghoe (minari bundles with meat)
Minari ganghoe is a dish of pressed meat, red pepper and egg white and yolk garnish tied into bundles with blanched minari (Korean watercress). It is served with a vinegar and red pepper paste sauce. Minari ganghoe has a beautiful presentation. It best served in the spring when the minari is new and tender.Ingredients120g beef (top round), 6 cups water 50g watercress (minari), 3 cups water, 1/2 tbsp salt 1/2 a red pepper 2 eggs1 tbsp oil Vinegar and red pepper paste sauce: 2 tbsp red pepper past
March 23, 2012
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Getting to know fromage
Over 130 French cheese varieties available in KoreaA few decades ago, it was hard to find a wide variety of French cheese in Korea. Now, according to CNIEL communications director, Laurent Damiens, there are more than 130 kinds. Damiens, who attended a French cheese press luncheon co-sponsored by his center in Seoul Tuesday, said that the South Korean market is quickly embracing French cheese. “The South Korean market is still small but we see it as having great potential to become very big,” Da
March 23, 2012
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Feel like some wine? There’s a tipple for every mood
You know wine and food pairings. But how do you feel about wine and mood pairings?That’s the approach being taken by a new line of wines ― “Be.’’ ― from Australia-based Treasury Wine Estates that are aimed at an emerging segment of the market: millennial women ― young professional women ages 22-35.With marketing pitches like “Be Radiant’’ and “Be Bright,’’ and descriptors like “Fresh Chardonnay’’ and “Flirty Pink Moscato,’’ there’s no mistaking these wines for more staid, chateau-studded labels.
March 23, 2012
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Chefs roll up sleeves for cooking contest
BRUSSELS (AFP) ― Twenty up-and-coming chefs faced off in Brussels on Tuesday in a two-day cookout for the European leg of the Bocuse d’Or contest, dubbed the Olympic Games of the food world.Working side by side in a row of purpose-built kitchens, huge white toques on their heads, the first 10 took up the challenge on Tuesday, egged on like prize-fighters by their coaches and a cheering crowd.Jury members will Wednesday name the winners of the European contest as well as the 12 chefs who will go
March 21, 2012
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It is all about the highest quality ingredients
Thomas Keller, owner-chef of The French Laundry, says he is ‘just the middle person’In a world where the list of places you have dined are a barometer of your financial standing as well as good taste, it is not uncommon to find people who will fly across oceans for an exceptional dining experience. And of course, they will have made reservations months in advance, eagerly counting down the number of days, just like a school child crossing days off the calendar to his much awaited summer break.A
March 21, 2012