Most Popular
-
1
40% of Korea's workers who reported bullying faced retaliation: survey
-
2
Over 82,000 Korean young people unemployed, not searching for job long-term
-
3
600 evacuated as heavy rain floods roads, homes in southern regions
-
4
[KH Explains] Can smart chargers ease tensions over EV fires?
-
5
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
-
6
[Weekender] Young Koreans more open to Japanese cultural products
-
7
1 in 5 households to have breadwinner over 80 in 30 years
-
8
New Fifty Fifty off to strong start
-
9
Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
-
10
Doctors defend colleague accused of blacklisting non-strikers
-
Seoul street foods seeing culinary rebirth
A city that once saw its street foods limited to greasy fried foods on a stick and traditional doughy dessert snacks, Seoul’s streets are now seeing new culinary creations and out-of-the-box dining options like never before. Like many urban cities, one of the dynamic aspects of Seoul’s city life for both tourists and locals alike is the wide-ranging options of hot-off-the-street eats. And one cannot talk about Seoul street foods without mentioning the city’s street food mecca -- Myeong-dong.Seou
Feb. 19, 2016
-
Busan’s street foods stay true to their origins
Overview of food alley at BIFF plaza, Busan. (Korea Tourism Organization)Along with the spread of social media, there has been a rapid change in street food trends, from previously focusing on taste to being increasingly fixated on providing visual pleasure. People who once enjoyed the food itself are now seeking fancy or extravagant presentations to show off on Facebook or Instagram.Although Busan also has picture-worthy street foods, such as water drop mochi and skewered fruits covered with sy
Feb. 19, 2016
-
Around the hotels
Banyan Tree introduces ‘Taste Odyssey’ diningBanyan Tree Club & Spa Seoul’s Club Member’s Restaurant is presenting “Taste Odyssey V” from Feb. 26-27. Taste Odyssey is held once a month and this month’s featured ingredient is fresh Byeolgyo cockles. This uniquely Korean dining event will use chamkkomak and pikkomak varieties of these little clams, delivered directly from Yeojaman, the area famous for cockles, located in the Byeolgyo coastal area. Chamkkomak is famous as one of the dishes served t
Feb. 19, 2016
-
Home Cooking: Mapo tofu
Mapo tofu (or mapa dubu) is a popular Chinese dish in which small tofu cubes are braised in a spicy sauce. Mapo tofu recipes typically call for doubanjiang (called dubanjang in Korea) which is a spicy, salty chili with fermented bean paste and Sichuan peppercorns (aka Chinese coriander), but these ingredients are not staples in Korean kitchens. Mapo tofu (Korean Bapsang) So, to recreate this dish at home, Koreans often use a combination of doenjang (fermented soybean paste), gochugaru (red chil
Feb. 12, 2016
-
France’s Cahors wine is new frontier for Argentina, China
PRAYSSAC, France (AFP) – France’s southwestern Cahors region is a new frontier for foreign investors, from Argentine winegrowers doing the “Malbec tango” to potential investor “ambassadors” from China. Cahors is the new go-to destination for foreign investors as wine-growing land is becoming scarce -- and therefore exorbitantly expensive -- in other French regions. “You can’t afford anything in Bordeaux or the Rhone or even in the Loire anymore,” says Chilean specialist Pedro Parra, who works fo
Feb. 10, 2016
-
Japanese chefs hone skills in cradle of French cuisine
LIERGUES, France (AFP) - Snow blankets a vineyard deep in France's Beaujolais region, where a select group of future top chefs from Japan are busy learning the secrets of French cuisine in the kitchens of an elegant chateau. Shouts of “Oui, chef!” punctuate the morning as the Tsuji school’s lead teacher Aime Nallet instructs his students in the fine points of smoking Charolais steaks with vine shoots or stewing cluster tomatoes to garnish red mullet pies. Their challenge goes beyond learning th
Feb. 10, 2016
-
Hidden gem restaurant
Over Lunar New Year, Seollal, there are some traditional foods that herald in the festivities. One of them is Tteokguk, or rice cake soup. It is the first meal one should eat in the new year, as it represents hope and is symbolic of another year lived, or as it is properly known here, the Korean age of reckoning. After finishing the bowl of soup, a person’s age goes up by a year. Manduguk, or dumpling soup, is a North Korean variation of the traditional soup eaten during Seollal, and often both
Feb. 5, 2016
-
Around the hotels
Ritz-Carlton offers Spring Festival packageThe Ritz-Carlton, Seoul is presenting the “New Year’s Prestige Getaway” package in celebration of the Spring Festival, China’s most important public holiday. The package is available from Feb. 1-18.Available to guests staying for two or more nights during the promotion period, the package includes buffet breakfast at The Garden and dinner at Oksan Buffet for two, for the duration of each stay. The price of the package starts from 300,000 won per night.
Feb. 5, 2016
-
More eateries appearing in Korea’s train stations
With Lunar New Year upon us, there is no escaping the elbow-to-elbow crowds that flood the nation’s train stations as millions of locals travel out of the cities to reunite with their loved ones. While long lines at ticket booths are not surprising, over the past few years, a new food culture of has also developed there, with long lines at food places have also started appearing in train stations. Interior look at Daejeon Station‘s bakery Sung Sim Dang. (Julie Jackson/The Korea Herald)Rather th
Feb. 5, 2016
-
Gourmet panini for the thrifty foodie
Crescent-shaped housemade loaves of bread form the foundation for Bistro Piuzza’s panini. Bistro Piuzza’s porchetta panino is crafted with fennel seed-spiced pork belly that has been slow roasted for over three hours. (Park Hyun-koo/The Korea Herald) Smoky from a stint in a wood-fired oven, the bread boasts a crisp crust and an airy, hollowed out center ideal for sandwiches. “We bake our panini bread to order,” said Bistro Piuzza chef Hwang Dong-hui, gesturing to the oven in the open kitchen.
Jan. 29, 2016
-
Home Cooking: Tteok sanjeok (skewered rice cake with beef and vegetables)
Sanjeok is a traditional holiday dish that is a variety of jeok -- skewered meat and vegetables. Unlike some other jeok varieties, sanjeok is not egg- or flour-battered. The ingredients are skewered and then grilled or pan-fried. Depending on the main ingredients used, they are called gogi (beef) sanjeok, songi (mushrooms) sanjeok, pa (scallions) sanjeok, etc. Tteok (rice cake) sanjeok is made with garaetteok, which is unsweetened rice cake that’s shaped like a long cylinder. Garaetteok is abun
Jan. 29, 2016
-
[Weekender] Drinking soju can be a lesson in gastronomy
Drinking is almost a national sport in Korea, and soju takes a large chunk of the market.Soju is so popular that the fact that mineral water sales outpaced those of soju at one of Korea’s largest supermarket chains made headlines in 2015. Soju comes in many shapes and guises, ranging from the cheap but effective brands that cost about $1 a bottle at a supermarket to those produced using traditional methods with significantly higher price tags. Regardless of the quality of soju, “anju,” or food e
Jan. 22, 2016
-
[The Palate] Eat like a local on Jeju-do Island
Christine Cho, a Korean-American expat in Seoul, has been eating and cooking her way around the world for 16 years as a private chef. -- Ed.The list is long as to what one should eat on Jejudo Island as a visitor, but it is a top culinary destination. Some of the most flavorful fruits and vegetables in the country grow on the island and it is prized for its Jeju black pigs and the abundance of seafood from the surrounding waters. Jeju black pig is a heritage breed indigenous to the island and pr
Jan. 22, 2016
-
Haitai Confectionery eyes IPO following honey chip craze
Haitai Confectionery & Foods Co., South Korea's second-biggest confectionery, said Wednesday it is preparing for an initial public offering this year, taking advantage of the huge success of its honey-flavored potato chips.Haitai said it has made deals with two local brokerage houses to list its shares on the Seoul bourse during the first half of this year.Launched in August 2014, Honey Butter Chip created a craze in honey-flavored products among foodies, spurring many copycats by its rivals. Th
Jan. 20, 2016
-
Eight out of 10 Koreans drink over one cup of coffee a day
Eight out of 10 adult Koreans drink at least two cups of coffee a day, and many of them make their own coffee at home in addition to visiting cafes, a poll showed Wednesday.According to the survey conducted on 1,076 respondents who attended a global cafe exhibition in November, 36 percent said they drink about two cups of coffee a day, while a quarter drink three cups, and 15 percent indulge in four or more cups. The Seoul International Cafe Show, the annual cafe exhibition's host, said six out
Jan. 20, 2016
-
New North Korean alcohol leaves ‘no hangover’
SEOUL (AFP) -- North Korea has created a hangover-free liquor that is between 30 and 40 percent alcohol but leaves you clear-headed in the morning, according to state media. A recent edition of the Pyongyang Times said the drink, Koryo Liquor, used a cunning combination of six-year-old, top quality ginseng and “scorched glutinous rice.” The resulting tipple is a subtle blend of sweet and savory that is “highly appreciated by experts and lovers as it is suave and causes no hangover,” the Times sa
Jan. 20, 2016
-
Korean dried seaweed looks beyond dining table to snack market
What's your favorite way to eat dried seaweed?If you are a Korean, you may want to have a bowl of rice with dried seaweed, roasted with sesame oil and fine salt, and kimchi.Dried seaweed pressed into a dark green sheet is called "kim," a homonym for the most common family name in Korea. If you are in the United States, try a package of crispy seaweed as a not-so-guilty snack. It's high in vitamins and minerals, and naturally salty, so it goes well with beer. With its origins tracing back to the
Jan. 20, 2016
-
Students' gift throws lifeline to specialty burger shop
The delectable smell of stir-frying minced meat and vegetables fills the air of a small, cozy burger shop in front of Korea University run by "Uncle Lee Young-chul," effectively driving out the strong odors of the newly renovated space. "I never imagined finding myself standing in front of this iron fry top again this soon when I shut my business down last summer," Lee said.With his shop reopened two weeks earlier, Lee was all smiles as he was busy making pork patties for his signature "Street B
Jan. 18, 2016
-
Home cooking: Slow cooker galbijjim (braised short ribs)
The slow cooker is such a convenient kitchen appliance when you need to multi-task. You can do other things you need to do while it does the cooking for you. This recipe is a slow cooker version of traditional galbijjim, hence the same great authentic flavor. When I use my slow cooker, I like to minimize the prep work as much as possible. So, there’s no grating, mincing, par-boiling or browning in this recipe. You can do the prep work the night before. Start the slow cooker in the morning befor
Jan. 15, 2016
-
Topped toast and shakshuka at Underyard
Underyard -- a new cafe that opened less than a month ago -- has all the trappings of a hit. Insta-worthy interior and plating? Check. Chic fare with a healthy attitude? Check. Plenty of caffeine? Check. The day the new hangout tossed an LP onto its old school turntable, flipped on its espresso machine and started assembling uber-hip topped toast, it seemed destined to attract lines, and, it did. That day was Dec. 21, about a year after she and her husband first started planning to open Undery
Jan. 15, 2016