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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1 in 5 households to have breadwinner over 80 in 30 years
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New Fifty Fifty off to strong start
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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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[Weekender] Healthy, tasty local dishes that nourish during summer
During summer, some Koreans may think of the phrase “iyeolchiyeol” when deciding what to eat. Similar to the popular English idiom “fight fire with fire,” Koreans are known to tackle the scorching weather head on by “adding” even more heat. This might take the form of visiting saunas or having a bowl of piping hot soup. “Boyangsik,” which translates to “food that strengthens the body,” is a common go-to food during summer because it is believed that such food is made with ingredients that ca
July 22, 2016
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[Weekender] Eat to beat the heat
On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look for an air-conditioned place to rest. There is one more place Koreans think of stopping by on such days -- a samgyetang (ginseng chicken soup) eatery. On lunar days that mark the beginning, middle and end of summer, samgyetang restaurants are crowded with customers yearning for the taste of tender
July 22, 2016
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[Weekender] Keeping cool with food over the centuries
An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. “The exhibition highlights how the summer activities of our ancestors have been passed down through generations and adapted to modern times,” said Choi Jeung-cheol, the president of KCDF, at a press conference at the museum on Tuesday. “Eumsik dimibang” from the late Joseon period (Korea Craft and Design Fou
July 22, 2016
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Korean traditional confectionery master receives state recognition
A South Korean traditional sweets master has received the monthly state recognition for his outstanding artisanship, a government ministry said Friday. Kim Gyu-heun, the master artisan of "hangwa," or South Korean traditional confectionery, usually made from grains and natural sweeteners, was dubbed the "South Korean Artisan of the Month" for July, a recognition jointly presented by the Ministry of Employment and Labor, and the Human Resources Development Service of Korea. With 35 years of exper
July 22, 2016
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Top chefs, scientists to gather in Spain to explore taste
BARCELONA (AFP) -- Do genetics influence what we like to eat? Why does food taste better when hungry? High-profile chefs and scientists will get together in a symposium in Spain to try and find out.The gathering will be held in the Basque seaside resort of San Sebastian from Oct. 24-26 -- the first event organized by Brainy Tongue, a project launched by the Barcelona-based Centre for Genomic Regulation (CRG), a biomedical research institute, and the Basque Culinary Center, a gastronomy school.At
July 21, 2016
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Chefs present local cuisine for 2018 PyeongChang Olympics
Korean chefs on Wednesday showcased a variety of Korean dishes made with local ingredients from Gangwon Province, the venue for the 2018 PyeongChang Winter Olympics, with a subtle twist to capture the taste buds of athletes and visitors to the upcoming event. Three venues in Gangwon Province -- PyeongChang, Gangneung and Jeongseon -- each developed 10 dishes with local ingredients as part of efforts to globalize the Korean cuisine during the international sports event.Gangwon Province is located
July 20, 2016
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Pared down, French-style fare draws crowds to L’enfance
Owner-chef Kim Tae-min translates the name of his restaurant, L’Enfance, as “Childhood.”“I called it that because it is my first restaurant,” Kim, 32, said as he explained how it signified he was new to the owner-chef side of the business. Kim may not be experienced at running his own show, but he is a veteran chef, having spent over 10 years working at restaurants in Korea, America and Australia. After clocking in long hours at two high profile French restaurants in Seoul, he struck out on his
July 15, 2016
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[Home Cooking] Saewu Naengchae (Shrimp Salad with Hot Mustard Dressing)
This shrimp salad with cucumber and Korean pear is lightly dressed with a hot mustard (gyeoja) sauce, which is a classic Korean salad dressing. The hot mustard gives a flavorful, spicy kick to the salad. I used hot mustard powder in this recipe, but you can use gyeoja paste in a tube (yeongyeoja). I stacked the salad ingredients for presentation, but you can arrange them on a plate anyway you want. This crisp and refreshing salad can be an elegant starter or a light meal on a hot summer day! 2-
July 15, 2016
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[Herald Interview] Gaon’s modern take on Joseon royal cuisine
The kings of the Joseon era (1392-1910) tucked into a total of seven meals daily and each one involved meticulous planning. The day would begin with a medicinal herbal soup early in the morning, followed by breakfast, lunch and dinner with light meals and snacks between the three meals. All the meals were carefully planned and prepared by court doctors and kitchen staff, who regarded King’s food as an important part of national politics in the kingdom, which existed more than 500 years before Ko
July 14, 2016
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Grand Hilton kick-starts early bird Oktoberfest sales
The Grand Hilton Seoul is gearing up to host its annual Oktoberfest, marking the 10th anniversary of one of the city’s largest beer festivals. The festivities will kick off on Sept. 3 at the hotel’s convention hall. It will feature unlimited Weihenstephaner Hefe Weissbier and Weihenstephaner Original Lager on tap, along with traditional German food including Bavarian white sausage, schweinshaxe, Black Forest ham and a wide choice of buffet dishes – much like Germany’s original Oktoberfest. This
July 14, 2016
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Shake Shack burger to open this month in Gangnam
Shake Shack, a popular burger chain from New York City, will open its first store in Gangnam on July 22, Korean food and confectionary company SPC Group said Tuesday. (Shake Shack)The store will be near Sinnonhyeon Station, Subway Line No. 9, which is on the same main street in Gangnam as Gangnam Station, Subway Line No. 2. SPC, the operator of bakery chain Paris Baguette, will be operating the burger store under an exclusive contract with Shake Shack. Shake Shack started out in 2001 as a hotdo
July 12, 2016
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Seoil Farm enchants with organic and slow-food style
If you look at food history and the culture of any country, the roots of their cuisine usually lie in local and naturally grown ingredients as well as seasonal and slow-food cooking methods. Whether you are in Italy or Mexico, or here in Korea, the backbone of traditional food rarely changes with time, keeping culinary history strong. At Seoil Farm, an organic working farm and education center in Anseong County, traditional methods of Korean cooking and preparation have been preserved in a bea
July 8, 2016
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Le Cordon Bleu-Sookmyung brings taste of Thai to Korea
With the popularity of Thai food on the rise, Le Cordon Bleu-Sookmyung Academy is hosting “Thai Cuisine Week” from July 11 to 16 to promote authentic Thai gastronomy in Korea.The week-long lecture series will educate and provide participants with opportunities to prepare and try Thai recipes. From globally recognized dishes, such as pad Thai (stir-fried rice noodles), som tam (green papaya salad) and tom yum goong (hot and sour soup with shrimp), to the intricacies of fruit carving and arrangeme
July 7, 2016
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Italian Michelin star chef wins Korean cooking contest
An Italian owner chef of a Michelin-starred restaurant won a Korean cooking contest in Milan to promote the cuisine’s globalization Tuesday.Fabrizio Ferrari, the owner of Michelin one-star restaurant Al Porticciolo 84 in Lecco, north of Milan, won the “Global Taste of Korea Contest,” according to the General Consul of Korea to Milan, which organized the event.The Italian star chef topped the contest with roasted mackerel and broiled radish delicately set in the image of a fish.The event requires
July 5, 2016
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[EYE] Giving people the gift of time
Breakfast is a big part of Korean life, the family gathering for a proper sit-down breakfast that would set you off right for the day. Or that used to be the case.These days, such scenes seem to happen only on television. Many students and working people skip breakfast entirely or grab something to eat on the go as they rush out the door. In fact, for most people, a full breakfast is a luxury savored only on the weekends, if at all.Out to change this unhealthy lifestyle is Cho Sung-woo, CEO of B
July 1, 2016
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[Home Cooking] Miyeok muchim (Seaweed salad)
Here’s a nice, refreshing summer side dish! Miyeok, also known as wakame, is an edible brown sea vegetable that is highly nutritious. Dried seaweed is a staple in Korean pantries and it is used to make soups and salads year round. In its fresh form, miyeok is brown. You may see brown fresh miyeok sold in markets. It turns green when blanched in boiling water. You can use fresh miyeok for this recipe. Once soaked, miyeok turns green, plump and is ready to be eaten. However, blanching it briefly
July 1, 2016
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MasterChef Korea’s Austin Kang on fast track to fame
Chef-celeb Austin Kang had no idea he would be cooking on cable TV.Up until February, he was far away from the limelight, three years deep into working in the kitchen, first at a Mexican fusion restaurant then at a French establishment, racking up experience in the hopes of one day running his own joint. Then, with his friends’ support and advice, Kang auditioned for cable food channel Olive’s “MasterChef Korea Season 4.”“I didn’t feel I was ready for it,” said the 25-year-old chef who remembere
July 1, 2016
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How to grill vegetables right, no matter the shape
Look on the bright side: What with global warming sending our poor, precious planet into a hellbound death spiral, and summer's newly blistering temperatures turning your kitchen into Satan’s sauna, this is the perfect opportunity for you to spend a little more time outside at the grill. So grab your tongs, Prep Schoodents, and let’s grill us some vegetables. Remember that the grilling of vegetables is not an impenetrable mystery like the true identity of Jack the Ripper or the whereabouts of D.
June 30, 2016
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Centuries-old winemaking in Bordeaux gets a modern twist
BORDEAUX, France (AP) -- For centuries Bordeaux has been the corporate center of French winemaking, known for luscious wines, elegant chateaus and shrewd wine-sellers. Now there's a new twist: More consumers want vineyards to use organic or sustainably farmed grapes, and so wineries are responding by mixing tradition with high-tech quality control.The vineyards at Chateau Haut Lafitte offer visitors a look at both the past and the future of winemaking. The vineyards date back to the 1300s, and t
June 30, 2016
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Chilled chicken noodle soup to stave off the heat
As the hot and humid days of summer lie ahead for the next three months, finding ways to cool off has one yearning for more comfortable environs and seeking foods to comfort one’s stomach and weary soul. The Korean palate is often dictated by purpose and seasonality, so for that reason chicken, glutinous rice, cold noodle soups, and high protein ingredients such as sea abalone are highly coveted during the summer months. Icy Pyongyang chogyetang (Christine Cho) Chogyetang is a delectable chic
June 24, 2016