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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Aperitif is a civilized way to end hectic day, begin your evening
As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it’s all I can do to make it to that magical hour when I’m handed a Campari and soda or a glass of rose and take a first bite of dusky olive tapenade on toast.An aperitif can be as simp
Sept. 30, 2011
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Wine of the Week: 2009 Walter Hansel Russian River Valley Pinot Noir
From Hansel Family Vineyards comes this fine expression of Russian River Pinot. Round and silky, with a beautiful balance and taste of red plums and black cherries, the 2009 is a splurge, but worth it for a California Pinot of this quality.Save it for a special dinner party to have with roasted or b
Sept. 30, 2011
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Baechu kimchi (Cabbage kimchi)
Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that is served without fail on dining tables in Korea. Kimchi was approved as an International Standard Foo
Sept. 30, 2011
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Kimchi’s new chapter: Korea’s traditional condiment blurs culinary borders
Marja Vongerichten’s new cookbook and public television travel/culture/cooking series share the same name: “The Kimchi Chronicles.” The choice of kimchi in both titles was easy.“Kimchi is so distinct to Korea,” Vongerichten says. “It’s the first thing people think of. It’s a great attention-grabber.
Sept. 30, 2011
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Yeonhui-dong, next hip artists’ hang-out?
Old residential neighborhood morphing into bohemian cafe streetA brief taxi trip away from college hub Hongdae stands its significantly more serene cousin, Yeonhui-dong.Just a decade ago, the place was a quiet residential area. Then, coffee shops started springing up. The pace quickened about a year
Sept. 23, 2011
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Whisked away to another world
LA CADIERE D’AZUR, France ― It is day four of cooking class at La Bastide des Saveurs, and many of the 14 students are looking for chairs to catch a few minutes of rest before the whisking begins. But it is also dessert day, so a delicious reward at the end is guaranteed.Such are the joys, and chall
Sept. 23, 2011
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Wine of the week: 2008 Allende White Rioja
Looking for an alternative to Chardonnay and Sauvignon Blanc? Lately, some interesting whites are coming out of Rioja, and Allende’s Rioja Blanca is one of them.A blend of Viura and Malvasia aged in French oak, the 2008 is a rich, almost oily wine, with an extravagant scent, from this relatively new
Sept. 23, 2011
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Gungjung-tteokbokki (Rice cake pasta with vegetables, royal style)
Gungjung-tteokbokki is a dish made of white rice cakes, beef and a variety of dried and raw vegetables stir-fried with soy sauce for seasoning. Tteokbokki was not spicy and only made with soy sauce until the 18th century. Now, however, it is cooked with a spicy red chili paste, which has been seen i
Sept. 23, 2011
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Making Korean cuisine for foreign palates
MUMBAI ― Cooking Korean food for foreign palates in foreign lands requires much creativeness and resourcefulness. Chef Bae Han-chul, formerly with the InterContinental Hotel in Seoul and currently a professor at Gangdong University, who served a five-course hansik meal for 200 people at a Korean foo
Sept. 19, 2011
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Bittersweet surrender: Try these over ice and soda or in a cocktail
It’s a bitter world out there ― bitter as in a growing tide of cocktail bitters, digestifs and aperitifs.The taste imparted by bitter herbs, roots and tree bark isn’t for everyone. But I like the flavor, especially in pre- and after-dinner drinks, and am intrigued when encountering a new one (or at
Sept. 16, 2011
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European sweets in a French village
Liege waffles, salted caramel éclairs, madeleines and moreNearly 30 years have passed since the residential area called Seorae Village began to earn itself a reputation as a charming French neighborhood. Drawn to the baguettes spun out by the landmark Paris Croissant, and to the quaint wine s
Sept. 16, 2011
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Hobaktteok (Pumpkin rice cake)
Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin. Tteok has a long history in Korea. It can be served as a main dish as a substitute for rice, or as a special food for a festive day or birthday. There are various kinds of tteok with different ingredients. Hob
Sept. 16, 2011
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India bites into Korean cuisine
Taj Mahal hotel group hosts Korean Food Promotion events in Mumbai, New DelhiMUMBAI ― Korean cuisine was introduced to Mumbai, India, for the first time Wednesday night.The Korean Food Promotion, jointly organized by the Taj Mahal Palace Hotel and Corea Image Communication Institute, kicked off with
Sept. 15, 2011
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First Asian wine master brings Asian vocab to wine
The first Asian Master of Wine wondered why only Western ingredients were used to describe wines and decided to try using those from Asia. “The significance of Asian cuisine is a pretty major force all over the world. You see Chinese restaurants, Korean restaurants and Japanese restaurants everywher
Sept. 13, 2011
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Wine of the Week: 2009 Roccafiore Grechetto di Todi ‘Fiorfiore’
Fiorfiore is pale gold with a scent of tropical fruit and flowers. The 2009 is rich and round, but with a nice snap of acidity. (Los Angeles Times/MCT)The white grape Grechetto has a long history in Umbria in central Italy. It’s an essential part of the blend for the region’s best-known white, Orvie
Sept. 9, 2011
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Daehajjim (Steamed prawns)
Daehajjim is a dish of large prawns steamed with seasoning. It has a light and clean taste. Daeha are large prawns that can be up to 25 cm long. Prawns are considered to be a healthy food that strengthens the kidney and provides vitality. Prawns contain a fair amount of good quality protein, calcium
Sept. 9, 2011
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Songpyeon, a perennial Chuseok treat
Crafted classic or done up like haute couture, the sweet stands the test of timeSongpyeon, half moon-shaped rice cakes steamed over a fragrant bed of pine needles, are synonymous with Chuseok. Celebrated on Sept. 12 this year, the traditional harvest festival culminates with the ancestral rites, the
Sept. 9, 2011
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Denny's launches beefy mac ’n cheese sandwich
Denny’s -- the US-based all-night casual dining chain that makes a sport of topping itself in extreme foods -- is at it again with the launch of a grilled cheese sandwich stuffed with macaroni and cheese and a beef patty blanketed in Frisco sauce.Mac 'N Cheese Big Daddy Patty Melt (Denny's)Their Mac
Sept. 4, 2011
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Yukwonjeon (Pan-fried beef patties)
Yukwonjeon (Institute of Traditional Korean Food)Yukwonjeon is a dish of ground beef or pork and tofu, shaped into patties then pan-fried. There are two thoughts on how the dish got its name. One is that the name came from the round shape of meat, and the other is from the shape of the patties which
Sept. 2, 2011
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Old colonial period turf morphs into gourmet cul-de-sac
Two eateries set up shop in historic Tongui-dong buildingsTwo eateries ― Gastro Tong and Euro Gourmet ― have set up shop on a little tuft of historic turf down in Seoul’s Tongui-dong. Property owner Cho Kyu-yuen, who converted another space into an atelier called Creer, revealed that her clutch of b
Sept. 2, 2011