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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Chai stirred into Silicon Valley coffee culture
SAN FRANCISCO (AFP) -- In a Silicon Valley culture known for brilliant ideas boiling up in coffee shops, Gaurav Chawla is pouring his heart into chai.Chawla was on a break from his job as an engineering manager at San Francisco-based cloud-computing star Salesforce when he began lamenting how tough it was to find a cup of chai as good as he makes it at home.That frustration, and echoed complaints by other natives of India, where the blend of spiced tea and simmered milk is woven into daily lifes
May 31, 2016
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Korea’s first vegan festival offers variety
Korea hosted its first ever vegan festival at the Seoul Innovation Center in Eunpyeong-gu last Sunday where an array of products and foods that are based on the concept of all things void of animal relevance was on display. Globally, plant-based foods have become integrated in the food industry as much as any other movement of the last 50 years. As their popularity grows and as the vegan diet continues to spread and evolve, Koreans have slowly embraced what may seem a bit esoteric to its meat dr
May 27, 2016
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[Home Cooking] Pickled garlic (maneul jangajji)
Pickled garlic (maneul jangajji) is a staple side dish in Korea. The garlic cloves are first soaked in a vinegar brine for a few days and then pickled in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy. It’s important to use fresh garlic for pickling. Pickled garlic lasts a long time, and the longer it matures the better it tastes. The garlic infused soy brine can be used as a dipping or seasoning sauce. Pickled garlic (m
May 27, 2016
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[Weekender] ‘Chi-maek’ spuns culture of its own
Move over Colonel Sanders, because KFC is starting to take on a whole new meaning -- Korean Fried Chicken. Korea’s popular pairing of fried chicken with ice-cold draft beer -- or what locals refer to as “chi-maek” -- has spun a culture of its own across the peninsula and international borders. Korean fried chicken is slowly emerging as staple food here along with the likes of kimchi and bibimbap.Scene from last year‘s annual Daegu Chicken and Beer Festival, which attracted nearly one million vis
May 27, 2016
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[Weekender] Fried chicken lovers, get your hands busy
Just the sound of it makes one’s mouth water. In every bite -- from the crisp chicken skin to the juicy meat inside -- come plenty of reasons for its nationwide popularity, regardless of age and gender. Either marinated or covered in batter, golden-brown fried chicken accompanied with cool beer, or “chi-maek,” is always well-suited for a picnic at the Hangang Park -- where you can get it delivered -- or an after-work get-together. (123RF)It is not difficult to spot chicken restaurants full of
May 27, 2016
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Celebrity chef helms kitchen of highly anticipated new restaurant
Less than a week remains until celebrity chef Song Hoon’s newest culinary endeavor, S-Tavern, launches in Seoul. Master Chef Korea Season 4 judge Song and team are busy preparing for the grand opening, tweaking sauces and working the grill, making sure that all the details, including the extensive menu, are worked out to perfection. The hard work seems to be paying off. The grilled seasonal fish with zucchini, fried eggplant and lentils is served straight off S-Tavern‘s state-of-the-art grill
May 20, 2016
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How did tortillas become the new white bread?
Ah, the humble tortilla. It’s been around for thousands of years -- a soft, pliable flat bread that was a cornerstone of the Aztec diet. And now it’s the fastest-growing segment of the baking industry. Last year, tortilla sales reached $12 billion, dethroning white sandwich bread as America’s No. 1 choice for turning meat, vegetables and/or condiments into finger food. How did that happen? Simple demographics is part of the reason. The Hispanic population in the U.S. has swelled and so has the i
May 20, 2016
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Local bounty highlight of Jeju Food & Wine Festival
SEOGWIPO, Jejudo Island --The sundrenched southern Jejudo Island is known for its seafood plucked from the seabed by women divers and served up fresh and raw at beachside eateries. Yet, for visitors from the mainland, local food can be challenging to the palate. Slices of raw fish in cold soup is not to everyone’s liking and some food is just too bland for taste buds used to stronger seasonings. This difference in tastes is not lost on Kim Ji-soon, founder of the Institute for Preservation of J
May 19, 2016
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‘Soviet chic’ restaurant favored by KGB spies reopens in Moscow
MOSCOW (AFP) -- Moscow’s Aragvi restaurant, once the legendary haunt of KGB spies and cosmonauts, has reopened with its Soviet-era grandeur restored. The high-end eatery on the main Tverskaya Street, which opened in 1938 at the height of Stalin’s purges, has relaunched under the same name after a $20 million restoration. The restaurant opened on the initiative of Stalin’s notorious security chief Lavrenty Beria for the use of officials from his NKVD agency, the Soviet secret service later rename
May 17, 2016
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[Weekender] Is brown sugar healthier than white?
In the world of sugar, frankly speaking, color makes no difference at all. The misconception may stem from some generalized ideas that brown rice is healthier than white rice, and wheat bread over white loaves. But brown sugar is not healthier than white sugar -- they are basically similar both nutritionally and in calories, experts say.The reason why they look different is because their manufacturing processes are different. After the extracting juice from sugar cane, the original sugar soup is
May 13, 2016
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Chamchi (tuna) gimbap
This variation of gimbap is made with canned tuna (chamchi in Korean). You can make the tuna filling the way you make tuna salad with mayonnaise and other ingredients. I added a bit of dijon mustard, lemon juice, and diced celery. A bit of diced onion will be nice as well. You can add any typical gimbap ingredients such as egg, eomuk (fish cake), pickled radish, carrot or spinach. In this recipe, I used romaine lettuce, perilla leaves (kkaennip), cucumbers, crab sticks, and pickled radish. The
May 13, 2016
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Bom namul at their peak
As most places around the world that experience four distinct seasons, springtime is symbolic as a time of rebirth or awakening after the dormant winter months. There is no better representation of this than in the first plant shoots that emerge from the cold soils and trees as young and tender sprouts ready to bring in a new season. In Korea springtime, is a time to enjoy the season’s culinary bounty, young spring greens known as bom namul, appreciated for their unique taste and freshness when
May 13, 2016
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CU launches rice to go with ramen
Convenience store chain CU has launched rice specifically designed to go with cup noodle products, Tuesday. Priced at 700 won (60 cents), this 125-gram rice is called “ra-mal-bap,” short for “ramenae-marameokgi joeun-bap” which literally translates to “rice that is good to put in ramen.”Ra-mal-bap (CU)It is common among Koreans to add rice to instant ramen for more filling portions. Unlike the past instant-cooked rice products, ra-mal-bap is a basic white rice shaped into a ball that is conveni
May 12, 2016
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Korea’s top five chefs head to NYC for W50B gala dinners
Hailed as the five best chefs in the country, Choi Hyun-seok of Elbon The Table, Jang Jin-mo of A&ND, Yim Jung-sik of Restaurant Jungsik, Tony Yoo of 24 Seasons and Kang Min-goo of Mingles will participate in the upcoming KoreaNYC Dinners event in New York City next month. Organized by The World’s 50 Best Restaurants (W50B) association and local gourmet food magazine La Main, the culinary masters will partner with U.S.-based chefs Dan Barber and Carlo Mirarchi and take part in catering multiple
May 9, 2016
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S. Korea holds cooking event for Iranians
South Korea hosted a cooking event in Tehran over the weekend to give Iranians a rare chance to savor the taste of some of Korea's most popular foods, as the Asian country stepped up its foray into one of the world's least-tapped markets, organizers said Monday. Hosted by the state-run Korea Agro-Fisheries and Food Trade Corporation on Sunday, the "K-Food Cooking Class" was attended by100 Iranians. The participants were selected among more than 350 applicants, organizers said.At the event Irani
May 2, 2016
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[Around the hotels] Round up of hotel events and news
Sheraton D Cube City presents Sheraton Wine Market Sheraton Seoul D Cube City is holding Sheraton Wine Market from noon to 9:30 p.m. on May 1-31. During the promotion period, guests can enjoy wine with no corkage fee during the meal, and purchase a great selection of wines -- red, white, sparkling wines and champagne -- at special prices. More than 20 kinds of wines are available, including the sparkling wine Chandon, the chocolate, blackberry, and fresh black pepper scented Clos du Val, and t
April 29, 2016
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[Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus)
Spring is in full swing! Gorgeous spring vegetables are everywhere. Among them is asparagus, which tastes best at this time of year. Another spring treasure is tender, thin green onion, called shilpa. It’s mild and sweet. I decided to put these two spring vegetables together with shrimp for these little rolls. Saeu ganghoe Ganghoe is a general term that refers to a dish that is made by tying ingredients with a thin green onion. It’s a spring favorite. Nakji (octopus) ganghoe and ojingeo (squid)
April 29, 2016
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Piccolo lattes and hefty cookies at Hayley’s Cafe
There is something deeply satisfying about a cookie, especially when it is fat and plump, cake-like on the inside but crackly crisp and caramelized around the edges -- like the ones at Hayley’s Cafe in Sinsa-dong, Seoul. The bakery-cafe chain, which opened its third outlet near Apgujeong Station last November, serves five kinds of cookies, including an oatmeal raisin and a cranberry variation, but it is the dark chocolate chip that is the most popular at the Sinsa shop, says owner Cho Jae-kun.
April 29, 2016
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7-11 launches ginseng kimbap
A ginseng variety of samgak kimbap was launched at 7-eleven convenience stores in Korea on Tuesday, in collaboration with Korea Ginseng Corporation. Samgak, or triangle, kimbap have long been a convenience store staple. Rice is formed into a triangle about the size of a baby‘s fist and wrapped in seaweed with any number of varying ingredients inside. Popular fillings are spicy bulgogi and tuna with mayonnaise. (7-11 Korea)The newly launched product has rice cooked in Cheong Kwan Jang red ginsen
April 26, 2016
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[Weekender] Tea fields in Boseong beckon with natural green splendors
BOSEONG, South Jeolla Province -- While nearby tropical nations like the Philippines and Indonesia have their hanging rice terraces in Banaue and Tegalalang that serve as major tourist attractions, Korea also has its own natural green splendors for tourism. Located at the southern tip of the peninsula is the Daehan Dawon Tourist Tea Plantation -- more often known as Boseong Green Tea Plantation -- in Boseong, South Jeolla Province. The lusciously vibrant green tea fields of Boseong is the nat
April 22, 2016