Rethinking dessert at Plan Plan

From its small perch in Seoul’s Samseong-dong, Plan Plan is doing creative, structured, delicious things with cake. This tiny 14-seat dessert shop has been spinning out mouthwatering sweets since 2015, infusing mousse cakes and other treats with its own aesthetic. The aim is to create toothsome cakes that will even appeal to those who are not fond of sweets, “cakes that one can eat every day,” said Plan Plan co-owner and pastry chef Moon Sun-young, 39.Both Moon and co-owner and pastry chef Kim E

Feb. 9, 2018

[Home Cooking] Eomuk guk (fish cake soup)

Eomuk guk (Korean Bapsang)When it’s cold outside, eomuk simmered in a light savory broth is a comfort food at its best! Eomuk is processed fish cake made with pureed fish and other ingredients. It’s a common ingredient used in various Korean dishes such as gimbap and eomuk bokkeum (stir-fried). The street version of eomuk guk is conveniently served on long skewers with the hot broth served separately in a cup. At home, eomuk guk can be prepared without skewers as an easy everyday soup! Eomuk com

Feb. 9, 2018

Korean-Danish chef returns to Seoul, ‘back to where it all started’

On the profile section of Chef Anders Groenholm’s social media account, a simple yet loaded phrase is written -- “Back to where it all started.” For him, Seoul is the beginning. Groenholm, a Danish national, has decided to return to the beginning, joining Millennium Seoul Hilton as its executive chef. The chef has traveled the world, working for various hotels. But for now, he is settled in Korea, working with the upscale hotel at Namsan, in the center of Seoul.  Chef Anders Groenholm (Millenniu

Feb. 9, 2018

[Weekender] Around the Hotels

Valentine day at Millennium Seoul Hilton Millennium Seoul Hilton has prepared everything needed for the special day, from dinner to gifts. Gourmet six-course dinner can be met at the hotel’s Italian trattoria, Il Ponte. The set menu consists of carpaccio, pasta, entree and dessert, a gratifying combination. The course costs 110,000 won and requires a minimum order for two. The hotel’s Cilantro Deli, located on the first floor, offers the classic but romantic gifts for lovers, including premium c

Feb. 9, 2018

[Video] 3 must-eat dishes in Gangwon Province

The 2018 PyeongChang Winter Games are just five days away, and cities throughout Gangwon Province are bustling in preparation for the biggest event of the year. About 390,000 foreign visitors are expected to come to Gangwon Province during the Olympic Games, according to Yonhap News Agency.For newcomers to the province, following is a list of must-eat dishes in Gangwon Province that you won’t want to miss.1. Buckwheat (Memil)  Buckwheat dishes (Park Hyun-koo/The Korea Herald)Bongpyeong, a small

Feb. 5, 2018

[PyeongChang 2018] Try out ‘peach bulgogi’ at PyeongChang

A range of Korean regional cuisine will be available at K-Food Plaza in Festival Park, located near PyeongChang Olympic Plaza, during the 2018 PyeongChang Winter Olympics.K-Food Plaza opened Saturday and will operate through Feb. 25. It is set to reopen during the Paralympic Games, from March 8-18.As of Sunday, regional specialties from Wonju and seafood from Korea’s neighboring seas are included in the list of food to be presented at K-Food Plaza.  Peach bulgogi (Yonhap)Visitors can try traditi

Feb. 4, 2018

[Weekender] Finding nostalgia and comfort in Korean soul food

The term “soul food” was coined in southern US states by African-Americans in the 1960s. Soul food reflected the sorrow and pain among slaves in the region who had to make do with the food they were given. These days, however, the meaning has somewhat changed to convey nostalgic dishes that give people comfort.The English term is now also commonly used among South Koreans to describe dishes that are quite different to traditional meals that hark back to the Joseon era.As Koreans’ soul food has i

Feb. 2, 2018

[Around the Hotels] Packages and promotions

Strawberry buffet at Courtyard MarriottCourtyard Marriott Seoul Times Square Hotel has collaborated with perfume house Scentlier so that customers can remember the experience of a strawberry buffet with a special scent. Those who dine at “My Sweet Strawberry Buffet” at Momo Cafe in February will receive Scentlier’s Red Sancheong perfume or perfumed sachet. The fragrance note is a mix of wild berries with a hint of camellia. More than 20 varieties of desserts using strawberry as the main ingredie

Feb. 2, 2018

[Weekender] Occupation-period restaurant secures ethnic recipe

Soul food and comfort food come in many different forms, from a multitude of recipes and origins. The word first originated from the US southern cuisine that provided comfort to Africans forced into slavery. During the 17th and 18th centuries, the food African slaves ate was said to take root in both triumph and anguish. After laboring all day, soul food was essentially a reminder of the home and family they had left behind.A modern-day reinterpretation of soul food shows that it is a dish that

Feb. 2, 2018

[Weekender] Time travel across modern Korea through food

Each generation of South Koreans seems to cherish a different type of soul food that reflects the socio-economic mood of its respective era.The Korea Herald spoke with people from various walks of life to find out what constitutes soul food for them. The conversations resulted in a wide selection of memory-triggering snacks, and a surprisingly revealing journey spanning the nation’s modern history from 1945.Budding economy, sticky riceFor 58-year-old economic researcher Park Sung-il, chalbap, or

Feb. 2, 2018

[Graphic News] Per capita rice consumption falls to low in 2017

　South Korea‘s per capita rice consumption hit a record low last year, government data showed.　The average annual consumption of rice per person fell to 61.8 kilograms in 2017, down 0.2 percent from the previous year’s 61.9 kg, according to the data by Statistics Korea.　Daily rice consumption per person also dropped to 169.3 grams last year from 169.6 grams tallied in the previous year, the data showed.　Consumption of non-rice grains edged down 2.2 percent on-year to 9.1 kg in 2017 from 9.3 kg a

Jan. 29, 2018

Deconstructing sushi at Shimizu

At Sushi Shimizu, a single piece of sushi, that first oblong oval of glistening fish over rice, serves as a reminder of the importance of “shari.” Shimizu’s shari -- also known as sushi rice -- is quite warm, slightly saline with the structure of each grain of rice remaining distinct. For co-owner and sushi chef Lee Kwang-yeol, this is no accident. “I want the salt to be noticeable in the shari,” said Lee, 34. “Strongly-seasoned shari works well with oily fish like blue-skinned fish or tuna.”  S

Jan. 26, 2018

[Home Cooking] Crispy guljeon (Korean-style oyster fritters)

Traditionally, guljeon is egg battered and individually pan fried. The golden brown, crispy guljeon in this recipe is made with the typical Korean savory pancake batter, loaded with oysters, and fried to perfection!For the batter, I used buchim garu (Korean ready-made pancake mix) along with a little bit of potato starch to add extra crispiness to the pancakes.This recipe requires minimal vegetables. I used carrot, scallion, and mushrooms. Zucchini, chili pepper, garlic chives, red or orange bel

Jan. 26, 2018

[Around the Hotels] Packages and promotions

Holiday package at Sheraton Seoul D Cube City HotelFor a relaxing getaway during the holidays Sheraton Seoul D Cube City Hotel is offering a Lunar New Year Package. The package, including a Deluxe Room with an either choice of a breakfast or a dinner buffet for two, is designed for those seeking a peaceful rest during the holidays. Guests will be complimented with a skincare set from beauty brand Dr. Bronner’s and have free access to gym and swimming pool. The holiday package will be offered fro

Jan. 26, 2018

[Graphic News] Over 33,000 Korean restaurants across the world

　The number of Korean restaurants worldwide, serving bibimbap, bulgogi and other Korean dishes, rose to 33,499 across 90 countries last year, according to a report published by the Korean Food Promotion Institute. The number increased 262 percent from 9,253 in 2009. 　There were 15,985 restaurants in China, 9,238 in Japan and 3,293 in the US.　Taiwan, Indonesia, Europe and the Middle East also had a greater number of Korean restaurants last year compared to 2009. 

Jan. 25, 2018

Michelin-starred chef bets on casual Korean dining

Chef Yim Jung-sik burst onto the world culinary scene nine years ago with then a rather new concept of Korean fine dining.In two years, he tapped New York, the heart of haute cuisine, with his restaurant Jungsik and earned a Michelin star the following year. The restaurant has had two Michelin stars since 2014, and his Seoul store was added to the second edition of the Michelin Guide for Seoul 2018 as a two-star eatery.After nearly a decade of dedication to fine dining, Yim recently embarked on

Jan. 20, 2018

[Around the Hotels] Packages and promotions

Toscana Wine Dinner at JW Marriott Hotel Diners who visit JW Marriott Hotel’s BLT Stake on Wednesday, can experience the Great Toscana Wine Dinner, a set course dinner menu paired with renowned Italian wine. The hotel’s chief sommelier Jeong Ha-bong selected the wines from Toscana’s premium winery Carpineto, which has been selected as the world’s 100 best wines by the prestigious wine magazine Wine Spectator. Six different wines are to offer an exquisite tasting chance to diners. Sommelier Jung

Jan. 19, 2018

Sitting down for authentic Korean meal before hitting the runway

The first Korean Michelin-starred chef Yim Jung-sik hopes to introduce a new perspective on everyday Korean food with Pyunghwaok, which opened at Incheon Airport’s new terminal Thursday. “Foreign diners will be able to taste real Korean food from the entrance of Korea,” Yim said at Pyunghwaok, which means “peace house” in Korean, on Wednesday, ahead of its official opening. “For me, I can showcase my menu to a more diverse spectrum of people.” The restaurant offers classic food of North and Sout

Jan. 19, 2018

Try these hot and comforting foods when temperature nose-dives

Need something to fight the brutal cold? Yeah ... us too.It’s time to warm up with soothing comfort food. Nothing beats a bowl of steaming hot chili, soup or stew on frigid days like these.Here, we’re featuring three Test Kitchen recipes to get you through this current cold snap -- one soup, one chili and a tasty roast.Feel free to adjust each recipe to your own taste with seasonings and such.Test Kitchen tips:Use a variety of chili powders for your desired spice level. Check ingredient labels o

Jan. 12, 2018

[Home Cooking] Gul tteokguk (Oyster rice cake soup)

It’s a Korean tradition to eat this soup made with white oval rice cake to welcome a bright, prosperous new year. Also, it’s a classic comfort food any time of year, especially in cold months! Tteokguk is usually made with beef broth, but try it with oysters for a change. The intense briny flavor of the oysters plays off quite well with the soft, starchy rice cakes.For soups, small oysters work better because chopped up oysters don’t look as appetizing as small intact oysters. Oysters are packed

Jan. 12, 2018