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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Janggukjuk (rice gruel with beef broth)
Janggukjuk is a thin rice porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms. Janggukjuk is seasoned with soy sauce, and it literally means “soy sauce porridge.” It is high in protein and therefore good for recovering patients and the elderly.Ingredients ● 1 cup non-glutinous rice, 7 cups water ● 50 g beef (eye round), 2 sheets brown oak mushrooms ● seasoning sauce: 1/2 tbsp soy sauce, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 0.1 g ground
Nov. 18, 2011
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Michelin chefs cook up Korean ingredients
Michelin star chefs cooked up fusion dishes using Korean sauces such as doenjang (fermented soybean paste), ganjang (soy sauce) and gochujang (hot pepper paste) on Wednesday at the opening of the charity event “Taste of Star Chefs.” South Korean chef Edward Kwon, the host of the event, has invited six celebrity chefs to his restaurants in Seoul. The chefs will create special menus using Korean ingredients at LabXXIV in Cheongdam-dong from Nov. 17 to Dec. 16, and The Mixed One in Hannam-dong from
Nov. 16, 2011
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Apple mad: Cider boom a boon for Britain’s craft producers
ROSS-ON-WYE, United Kingdom (AFP) ― Long derided as the fizzy staple of teenagers, cider in Britain has been transformed into a favorite of the discerning drinker ― and small producers are reaping the rewards.Gathered in a cellar lined with bulging barrels beneath his farmhouse in Herefordshire, western England, Mike Johnson and a group of local cidermakers are putting some of his carefully-crafted blends through their paces.He has had producers visit his 65 acres of orchards from as far afield
Nov. 14, 2011
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Upscale, ethnic fare is on the menu at more universities
LOS ANGELES ― Don’t look for macaroni and cheese, hamburgers or tuna melt sandwiches at the renovated dining commons at UCLA’s Rieber Hall dormitory. Instead, a hungry student will find such dishes as spinach and seaweed roll, pork ramen with miso, Buddha’s delight and chicken tikka masala.The 600-seat facility offers exclusively Asian-style food from seven national cuisines. And in case visitors don’t realize that something different is going on, hosts welcome them in several Asian languages an
Nov. 14, 2011
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Serosugil establishing itself as a gourmet getaway
Garosugil ― the tree-lined, shop-packed street in Sinsa-dong, Seoul ― has been a hotspot for years. After the initial wave of businesses set up shop on the main thoroughfare, a profusion of establishments, boutiques and other businesses branched out into neighboring streets flanking both sides of the main street. At first, the whole mass was referred to as Garosugil, then it got so big that the side streets took on a name of their own ― Serosugil. With practically every nook and cranny taken up
Nov. 11, 2011
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Beer to try: Rodenbach Grand Cru
Rodenbach Grand Cru is a Flanders red ale, a Belgian style that is lighter-bodied but deeply complex. Despite its relative lightness, a well-executed Flanders red is sweet, sour, fruity, dry, rich and clean all at once.Little wonder that an almost 200-year-old Belgian label like Rodenbach would be a definitive take on one of the country’s signature styles. In standard Rodenbach, 25 percent of the batch is aged for two years, then blended with an unaged version. The Grand Cru changes the ratio to
Nov. 11, 2011
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Platter up! Cheese makes for easy entertaining
A cheese platter is a staple of home entertaining, but spending a little extra time at the cheese shop can help you create a board that rises above the average lump of cheddar.Cheese is probably the easiest appetizer to serve because it requires no preparation and is universally enjoyed. (There’s a reason why you see it at every party.)When putting together a cheese platter, there are no rules, but there are a few guidelines that can help make the presentation both tasty and interesting.First, c
Nov. 11, 2011
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Artisanal liquors taking off like a shot
The air outside GreenBar Collective craft distillery in Monrovia, California, is getting warm, but it still crackles with the crispness of fall. Inside the bright, white warehouse, two employees bottle fresh apple bitters while Keith Taylor, the bar manager for sprawling Echo Park restaurant Mohawk Bend, chats with GreenBar’s founders and master distillers, Melkon Khosrovian and Litty Mathew. They stand beside a silver tank of ruby red hibiscus liqueur that Taylor uses to make a limoncello-based
Nov. 9, 2011
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Should blood type determine diet?
While searching for relief from migraines and general malaise, a friend recently consulted a nutritionist who told her, matter-of-factly, that because she has Type O blood, she should be eating lots of meat and eliminating gluten, dairy and many grains. A Chinese medicine doctor she consulted confirmed the advice, saying, basically: Duh.For someone who had hoped to go vegetarian ― and who is among the 45 percent of people in the U.S. with Type O blood ― the news was surprising.But was it true?Th
Nov. 7, 2011
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Fall’s harvest, pecans
Autumn nuts accent buns and pies at It’s CrispyPecans are harvested in America during fall, making them an autumn delicacy, and in the U.S., where a majority of the world’s supply of these nuts is grown, the big cinnamon buns and namesake pies that use them to great effect are also commonly enjoyed this time of year. There is something infinitely comforting about waking up in the morning, brewing up a hot mug of coffee and enjoying it with a massive, sticky pecan-studded bun, or gathering around
Nov. 4, 2011
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Sinseollo (Royal casserole)
Sinseollo is a casserole containing different types of meats, fish and vegetables in broth. The ingredients are placed around the pot according to color. Nuts and other delicacies accompany the meat, fish and vegetables in one pot. It provides an array of flavors and nutrients.Ingredients ● Broth: 200g beef (brisket, shank), 100g radish, 8 cups water ● Seasoning sauce ① : 1 tsp clear soy sauce, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1 tsp clear soy sauce, 1/2 tbsp salt ● 100g beef (t
Nov. 4, 2011
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Canadian Dream introduces sweet ice wines
The impression of Canada is that it is a cold country that also happens to produce wine. So nothing says Canada more than a bottle of ice wine.The Canadian Embassy recently held an event to introduce new labels from Pillitteri Winery in the Niagara region of Canada. One label they recently introduced, Canadian Dream, was made exclusively for the Korean market and is currently available at Emart stores. “The difference between this one is that it is above average quality but not as excellent as o
Nov. 4, 2011
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Wine of the Week: 2008 Bodegas Avanthia Godello Valdeorras
What a rich, beautiful white from Galicia in the northwestern corner of Spain. It’s got everything going for it ― definition, minerality, good acidity and a touch of oak. Complex? This bottle could hold its own against a Meursault or a top California Chardonnay.The grape is Godello, and the grapes come from two old vineyards, 70 and 85 years old respectively. The winery is a project of the Gil family of Jumila, Bodegas Godeval and Spanish wine importer Jorge Ordonez, who, more and more, is getti
Nov. 4, 2011
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Italian chef to show how simple pizza can be
Italian-born Massimo Mele, executive chef of the Hugos Group in Sydney, said he will show how easy and simple making pizza should be in his upcoming cooking class at the Banyan Tree Club & Spa Seoul.Mele is in Seoul for a week as a guest chef for the Italian promotion “Festa Italiana” which runs through Tuesday at the hotel’s European restaurant The Festa Bistro and Bar.“I’m gonna show people how simple pizza should be. Pizza classes are really good because you can do it with your kids,” Mele to
Nov. 3, 2011
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Pop a cork with a New York state of mind
ALBANY, New York (AP) ― When Billy Joel sang about “a bottle of white, a bottle of red” 40 years ago, the Long Island native probably wasn’t in a New York state of mind.But the wine universe is growing and changing, and today New York regularly tangles with Washington state in a two-coast tussle to maintain the No. 2 spot in behind California for domestic wine production.And it’s not just about quantity. The Empire State is getting a reputation as a quality maker of Long Island white, Hudson Val
Nov. 2, 2011
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Topsy-turvy wine weather makes grape sorters shine
BORDEAUX (AFP) ― A topsy-turvy growing season, which zigzagged from drought to hail to heat wave, produced a distressingly mixed crop in Bordeaux this year ― but gave optical grape sorters a chance to shine.As oenologists deepen their understanding of how the components in grape skins, pips and juices influence the aromas and taste in the glass, they’ve become increasingly serious about sorting.It’s no longer a question of simply removing snails, stems, leaves and the odd rotten cluster.“At the
Oct. 28, 2011
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Insamcha (Ginseng tea)
Insamcha is tea made with ginseng. It has a strong fragrance and taste. Ginseng is a special product of Korea, and is thought to be good for physical strength. Certain studies have found that saponin in ginseng has anti-cancer properties. Korean ginseng has been identified as having the highest saponin content.Ingredients ● 100 g ginseng (fresh wet ginseng) ● 10 jujube ● 7 cups water ● 1 tsp pine nuts ●2 tbsp honey 1. Trim and wash ginseng thoroughly, remove the top. 2. Clean the jujube.3. Remov
Oct. 28, 2011
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Wine of the Week: 2004 Weingut Brndlmayer St. Laurent ‘Ried Ladner’
When I invited a new friend to dinner last week and asked her to bring a wine, she asked about the menu. And evidently she listened, because she came up with the most brilliant match for the Hungarian goulash: this St. Laurent, a close relative of Pinot Noir, from one of Austria’s best wine estates. Soft and earthy, with a brilliant cherry color and just the slightest hint of strawberries and plums in the nose, it held its own against the smoky paprika in the sauce. It’s hard to find a red this
Oct. 28, 2011
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Carnivore’s paradise
Self-selected prime cuts for a bargain at Majang-dong’s butcher-restaurantWhat if you could pick the cut, the grade and the exact quantity of meat you wanted to eat at a restaurant? At the Meat Village Butcher Shop in Majang Meat Market, patrons can browse the stalls and select prime beef and pork before bringing their purchases over to the restaurant where a pan grill and sides are provided at 4,000 won per person. The perks are clear. Customers can choose from a diverse range of butchers, snou
Oct. 28, 2011
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Culinary wizards to experiment with Korean food
Seoul Gourmet 2011 also offers master classes, gala dinners by Korean chefsSix international star chefs ― four of them running Michelin star restaurants ― will visit Korea next week to discover the essence of Korean ingredients and use them in their creative dishes. Seoul Gourmet 2011, a premier culinary festival coming into its third year, will be held from Oct. 31 to Nov. 4 at four luxury hotels in Seoul, inviting both international and local star chefs to share flavors of international and Ko
Oct. 25, 2011