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] At one with nature, tea, others
Traditional Korean tea-drinking is not just about the beverage. It’s based on the harmony of all aspects involved in the process, including nature, attire, interior setting, teaware and people, explains Kim Eui-jung, who is recognized as Korea’s 27th intangible cultural asset for her expertise in traditional royal tea ceremonies. Kim’s mother, Kim Mi-hee, in 1980 helped restore Korea’s unique tea tradition which had been passed down for hundreds of years since the Goryeo dynasty (918-1392) but
April 22, 2016
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[Home Cooking] Beets, mint and lemon team up in a simple spring salad
The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and other toothy creatures attracted to its plump, red tastiness. Frantic, it fluttered its green leafy fins toward the shallows, and in an act of evolutionary heroism, sprouted legs, skittered across the sand and planted itself safely on earth -- where we farmers tended and, much like the sharks, downe
April 22, 2016
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‘Breakfast for Dinner’ author gives meal its respect
Asked why she wrote the cookbook “Breakfast for Dinner” (Ryland Peters & Small, $19.95), author Carol Hilker admits that the morning meal doesn‘t always get the time and respect it deserves: “We skip breakfast a lot. We don’t always have time in the morning to stop and cook, but you can do it at dinner.” While that bit of practicality sort of explains the impetus for eating breakfast foods at dinner, it doesn‘t completely account for the allure. Hilker says that’s easy: “We all need to indulge e
April 22, 2016
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China wields increasing power in world wine market: study
PARIS (AFP) -- The global wine market grew almost 11 percent last year as China not only drank more wine but also produced more, the International Organization of Vine and Wine (OIV) said Monday. In a market worth 28.3 billion euros ($32 billion) in 2015, France remains by far the largest exporter in terms of market share value, with 29 percent, equivalent to 8.2 billion euros. But France only ranks third in volume of exports, at 14 million hectoliters, reflecting the high quality of its wines w
April 19, 2016
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[Home Cooking] Nabak kimchi (water kimchi)
Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It’s easy to make, yet deliciously refreshing. Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup). They are delicious together. Nabak kimchi (water kimchi) (Korean Bapsang) It’s a mild, clean tasting kimchi, so nabak kimchi doesn’t call for
April 15, 2016
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Hanwoo expert uses skills to source prime beef for his restaurant
Samjung Hanu Pub CEO Han Deok-woo takes his beef very seriously, doing everything from sourcing it straight from the auction house to grilling it tableside for hungry customers. “Since I bring in the beef myself, I can check, taste and look at all the cuts, and decide which ones are optimal for eating that day,” said Han, 34, on how sourcing the beef directly enables him to keep track of his beef, from the minute it arrives at the restaurant to how it is aged or served up uber-fresh. Samjung Ha
April 15, 2016
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Salute! Italy toasts booming wine trade
VERONA (AFP) - As he swirls a glass of yellowy green wine made from the trendy pecorino grape, Fabio Centini purrs with enthusiasm. “I hadn't even heard of this grape 15 years ago,” the Italian-born chef-restaurateur from Calgary, Canada tells AFP between slurps at a tasting of top pecorinos from the Offida area of the Marche region. “But it is exactly what my customers want. People are looking for new varietals, new experiences.” A man walks past a column of wine bottles on April 10 during the
April 14, 2016
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Busan’s latest hit street food
The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack. (@seung_ryeoll Instagram)Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, the chicken wing fishcake mashes together chicken’s savoriness with fishcake’s chewy texture. The recipe for this is simple. The chicken wing is first deboned and stuffed with fishcake, then it is cooked in an oven, roasted on a grill and served on a paper plate with sauce and sesame salt. Lee said he cam
April 12, 2016
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Fruit not fruity enough? Get your money back
Lotte Super, a major local retailer, will refund all fruit that customers found unsatisfactory in celebration of the 16th anniversary of its foundation.CEO Choi Choon-seok on Tuesday said, “Neither the price nor the size of a fruit has any effect on customers if it is not delicious. We promise to refund or exchange all fruits that fell short of our customers’ expectations.” (Lotte Super)This new policy will be put into practice from Wednesday’s 16th anniversary sales event. Lotte Super will also
April 12, 2016
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Korea's homegrown hand-drip coffee brand to enter China
TERAROSA Coffee, a South Korean homegrown brand known for its hand-drip coffees, is gearing up to advance into China this year, as demand for premium coffee products will continue to rise in the world's most populous country, its founder and chief executive said Tuesday.Kim Yong-duek, president of Haksan Co., which runs the TERAROSA Coffee chain, said that the year 2016 will mark the beginning of his company's overseas expansion and China, the Middle East and Europe are among the first markets t
April 12, 2016
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Korean food widening appeal among Chinese people
A small cooking room in central Beijing is filled with the clatter of dishes and chatter of 15 young Chinese people wearing green aprons and plastic transparent gloves, the smell of spicy red pepper and garlic in the air.In front of the chamber, a female captain dressed in hanbok, or Korean traditional attire, rolled up her sleeve to give directions on how to make kimchi, a Korean side dish made with fermented cabbage and a variety of seasonings."When you go to the market and look for the right
April 12, 2016
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[The Palate] Classic noodles done best at Yurimmyeon
One of the pleasures of eating in Seoul is that you can always find a place that specializes in one particular dish, and when that one such place has done so for more than 50 years, you are guaranteed a tried and true quality that has been time tested. Yurimmyeon, near City Hall in Jongno-gu, Seoul, has been serving the same menu of noodles for more than half a century, strong and steady. A testament to their quality and consistency. Matriarch and owner Kim Myeong-kyeong, 83, who mans the cash
April 8, 2016
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Best way to cook lobster tails
What’s the best way to cook lobster tails? How do you butterfly them? Lobster, once considered food for servants, is now a moderately priced treat. The way you prepare lobster tails is paramount. What you don’t want is chewy, rubbery and tough lobster tails that need to be drowned in melted butter. Lobster’s soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere
April 8, 2016
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Cookbook, a long journey into Korean-American food
“Koreatown: A Cookbook” (Clarkson Potter, $30) is a cookbook, yes, but chef Deuki Hong and journalist Matt Rodbard go further than recipes, distilling two years of research, interviews and dining across the United States into what they write is “a candid and uncompromised snapshot of what it‘s like to eat and drink in Korean-American communities today.” “For me, coming as a Korean-American, there’s a sense of pride,” said Hong, who along with Rodbard met me at Dancen, a small Korean grill restau
April 7, 2016
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In Washington, there's more than politics on the menu
WASHINGTON (AFP) -- Mary Ackley, who lives in the U.S. capital, had to keep an open mind while pursuing her dream of becoming a farmer. So she went underground. It's in the cellar of a Washington pub that the 35-year-old grows microgreens, which are finding favor with local restaurants and residents. “That’s some pretty beautiful basil,” the founder of Little Wild Things City Farm said proudly as she pulled out a tray packed with a lush carpet of tiny plants from neatly stacked shelves set up in
April 7, 2016
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Refugee chefs bring their recipes to NYC food company
NEW YORK (AP) -- The kitchen hums with activity. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal. Next to her, Iraqi immigrant Dhuha Jasif mixes some pureed eggplant for baba ghanouj. Containers of adas, a lentil stew from the East African nation of Eritrea, sit on a counter. The unusual mix of cuisines is how it works at Eat Offbeat, a Queens-based food delivery service. All seven employees are refugees or asylum seekers who fled their home countrie
April 5, 2016
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Classic, no-fuss sushi at Matsumoto
Hours later, after the last piece has been consumed, it is the memory of the rice served at Sushi Matsumoto that lingers, how each oblong orb under its blanket of fish was consistently warm, pillowy and subtly seasoned. “With sushi, one should not only focus on the fish, the rice needs to be good as well,” head chef Matsumoto Mizuho explains. Head chef Matsumoto Mizuho focuses on serving classic nigiri and edomae sushi, one carefully crafted piece at a time. (Lee Sang-sub/The Korea Herald) Goo
April 1, 2016
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Gyeran mari (rolled omelet) with gim
This Korean rolled omelet, gyeran mari, is made with gim (dried seaweed sheet). Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim sheet. Gyeran mari is made by cooking beaten eggs into a thin sheet until almost set, then folding in layers, and cutting into pretty, eye-catching slices. It’s an easy dish to whip up! The key to making gyeran mari that’s tender and delicious is to cook it over a gentle heat. If the heat is too hig
April 1, 2016
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Britain's remaining milkmen keeping tradition afloat
ST. ALBANS, United Kingdom (AFP) - Once a daily sight on every British street, a dwindling but resilient band of milkmen still go out at the crack of dawn to deliver bottles of fresh milk to the nation's doorsteps. The overwhelming majority of milk used to be sold at the front door until the supermarket revolution all but wiped out this very British institution. But by selling more than milk and embracing the Internet, the few thousand remaining milkmen, including Neil Garner, have breathed new
March 31, 2016
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New 'smart' bottle helps uncorked wine keep longer
NEW YORK (AFP) - A US startup says it has created the world's first “smart” bottle which can keep wine as fresh as the day it was uncorked for up to a month. The Boston-based Kuvee company said in a statement that the industry “has been slow to innovate beyond the glass bottle and cork.” Kuvee’s specially designed bottle with its intricate valve system “prevents oxygen from touching the wine, so wine stays fresh for up to 30 days after opening,” said company founder and CEO Vijay Manwani, in a p
March 31, 2016