Most Popular
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Over 82,000 Korean young people unemployed, not searching for job long-term
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40% of Korea's workers who reported bullying faced retaliation: survey
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600 evacuated as heavy rain floods roads, homes in southern regions
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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[KH Explains] Can smart chargers ease tensions over EV fires?
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[Weekender] Young Koreans more open to Japanese cultural products
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New Fifty Fifty off to strong start
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1 in 5 households to have breadwinner over 80 in 30 years
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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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Affordable Dim Sum on Garosu-gil
At lunch time, despite the recent chill, hungry diners wait outside for one of a few seats inside Jooo’s Dim Sum and Noodles. The wait is clearly worth it. Not only does Jooo’s owner-chef Lee Byung-joo serve up tasty soup dumplings and fragrant bowls of hot noodles, each dish only sets one back an affordable 3,500 won to around 9,000 won, keeping lunch generally under 10,000 won. Wallet-friendly prices and tasty grub clearly makes for a winning combination, but that is not all that makes Jooo’s
Dec. 5, 2014
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Chew on this: ‘Sweet Potatoes’ author debunks yam myths
Hillsborough, North Carolina, cookbook author April McGreger wants to settle the confusion about yams and sweet potatoes.First, McGreger says, they are not the same vegetable. Sweet potatoes are grown in the U.S. Yams are a tropical plant, grown in Africa and Asia, and they look much different from sweet potatoes.“Unless it’s buff-colored, the size of a football and hairy, it is a sweet potato,” said McGreger, who has just published her first cookbook, “Sweet Potatoes,” part of the UNC-Press Sav
Dec. 5, 2014
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Around the hotels
Korean and Chinese restaurants reopen at Sheraton Grand Walkerhill Sheraton Grande Walkerhill reopened the Korean restaurant Ondal and Chinese restaurant Geumryong after six months of renovation on Dec. 1. The Korean restaurant Ondal presents Korean royal cuisine based on the recipes of an aristocratic family of the Joseon era. Ondal also serves the head chef’s “Summit Luncheon,” which was served during the G20 Seoul Summit and Chinese President Xi Jinping’s visit to Korea. Geumryong (Golden Dra
Dec. 5, 2014
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Around the hotels
‘Christmas Delight’ at Sheraton Seoul D Cube City Hotel Sheraton Seoul D Cube City Hotel’s Lobby Lounge.Bar is providing a new afternoon tea set in time for the festive Christmas season. The tea set consists of dessert items arranged on a tiered tray and a choice of cocktails, coffee or tea. Desserts include cinnamon raisin scone, blue cheese macaron, Earl Grey panna cotta, red velvet cupcake and snacks such as turkey bruschetta, salmon tataki with yuzu jam and more. The tea cocktails are non-al
Nov. 28, 2014
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Dak galbi (spicy stir-fried chicken)
Dak galbi (spicy stir-fried chicken) (Korean Bapsang)Dak galbi is very popular all over Korea, especially in Chuncheon, a city in Gangwon Province, where the dish originated in the 1960’s. It is a spicy stir-fried chicken dish made with boneless chicken pieces, rice cakes (tteokbokki tteok), green cabbage, sweet potato and other vegetables. Dak means chicken, and galbi means ribs. But, there are no ribs in this dish. Back in the day, pork ribs (dweji galbi) were too expensive for everyday grilli
Nov. 28, 2014
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A memorable pizza from a Nashua childhood
NASHUA, New Hampshire (AP) ― It’s one of those haunting food memories I’ve tried ― foolishly ― to escape for nearly 25 years. And it’s ruined me for any facsimile since.I’m speaking of the pizza joint ― for in the days before artisanal, gluten-free crusts and free-range mozzarella, they all were joints ― that formed the backbone of my high school years. Sort of dingy with a smattering of so-not ironic arcade games, Espresso Pizza was the only correct answer to teenage boy pizza cravings in this
Nov. 28, 2014
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[Design Forum] Food for thought, thoughts on design
The Herald Design Market on Thursday welcomed visitors with an array of snazzy snacks, one-bite sweets and beverages that bring greater aesthetic inspiration. Peter Callahan, renowned caterer and food stylist, shared his genre of food that brought a whole miniature food boom in the U.S., during a “Food Talk” session. “We try to make every ingredient a decoration,” Callahan said. “It’s all about the details that make the difference.” Callahan, who has served food for many famous personalities suc
Nov. 27, 2014
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Sweet treats at Garosugil
Sweets can be found in almost every nook and cranny of Garosugil and its adjoining streets.In fact, one can practically gauge the latest dessert trends of the city by taking a stroll through the scenic area that is located in Seoul’s Sinsa-dong. There one will come across at least three different takes on soft serve, uber-popular roll cakes, variations on the bingsu and other delights. One will also find sister shops of established dessert stops, like sibling stores Pumpkin Terrier Cake Shop and
Nov. 21, 2014
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A guide to Thanksgiving turkey labeling
Once upon a time, buying your Thanksgiving turkey was easy. You went to your neighborhood grocery store and picked up whichever frozen bowling ball they were selling. No more. Today, a high-end grocery may sell as many as a half-dozen types of turkey, and telling one from another takes a bit of homework.What’s the difference between frozen and fresh? It’s not as obvious as you think. And then you’ve got organic, free-range, pastured and heritage birds.Here’s a handy guide to some of the definiti
Nov. 21, 2014
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Around the hotels
Gala dinner by Michelin-starred chef at The PlazaThe Plaza will provide a gala dinner prepared by Italian chef Philippe Leveille, whose restaurant Miramonti L’altro in Italy received two Michelin stars for 13 years. French-born Leveille is known to add a French edge to his Italian dishes. Leveille will use luxury ingredients such as caviar, truffles and foie gras for the gala dinners on Nov. 26 and 28, accompanied by Albert Bichot wines. The first gala dinner will be held at 7 p.m. at the Maple
Nov. 21, 2014
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Around the hotels
Top Chinese chef to present state banquet dishes at Lotte Hotel Seoul Jiang Bing Liang, the head chef of China’s Great Hall of the People, will be presenting Chinese state banquet dishes at Lotte Hotel Seoul’s Chinese restaurant Toh Lim. Jiang will collaborate with Toh Lim’s star chef Yeo Kyung-ok to provide lunch and dinner sets from Nov. 18-20. The lunch courses (138,000 won and 158,000 won) will include steamed shark’s fin with coconut, braised abalone with leek and oyster sauce, and hot nood
Nov. 14, 2014
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Thanksgiving dinners and desserts in Seoul
Thanksgiving is less than two weeks away. For those who do not have the time to roast a turkey at home, here are several options for one to enjoy a Thanksgiving meal, complete with turkey, pumpkin pie and all the fixings. Dinner specialsLeft Coast Artisan BurgersOn Thanksgiving Day, Left Coast Artisan Burgers, a popular burger spot located in Seoul’s Itaewon-dong, will be hosting its second annual Thanksgiving Dinner Buffet. The buffet will feature turkey, ham, mushroom herb stuffing, mashed pot
Nov. 14, 2014
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Baek kimchi (white kimchi)
Baek kimchi (white kimchi) (Korean Bapsang)Baek kimchi is a variety of kimchi that’s made without red chili pepper flakes. It is enjoyed for its mild, refreshing taste. Baek kimchi is child-friendly and great for people who have issues with spicy food!The stuffing for white kimchi varies but usually includes typical kimchi ingredients such as radish, garlic, ginger, scallion, minari, pear, etc. I like to add colorful bell peppers, which are called paprika in Korea, for sweetness and additional c
Nov. 14, 2014
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Egg meets microwave for speedy rollup
So Dad was over for a visit and wanted scrambled eggs for breakfast. When I expressed some reluctance about pulling out a frying pan (OK, it was a whole lot of reluctance), he remained undeterred. “You don’t have to fry it,” he told me. “Use the microwave. Get me a saucer.”It took a crafty 92-year-old cook to show me how to exploit the microwave, which in my kitchen is better known as the popcorn maker and frozen-leftovers defroster. Within minutes, we were both enjoying a delectable scrambled e
Nov. 7, 2014
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Pates and terrines at La Cave du Cochon
At La Cave du Cochon, L’Espoir du Hibou owner-chef Lim Ki-hak’s second act, the head cheese is formidable, reason enough to pull up a bar stool to the long wooden counter, pick up a fork and let each gelatinous, meaty morsel melt on your tongue. “I wanted to do this first,” La Cave du Cochon’s Lim, 36, said of the French head cheese known as fromage de tete. Bent on mastering fromage de tete as well as other pates, terrines and sausages, Lim studied charcuterie at the New York-based Internationa
Nov. 7, 2014
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Around the hotels
Macau Food Festival at Conrad Seoul The buffet restaurant ZEST is presenting Macanese food from Nov. 7-16 with the Macau Government Tourist Office. The food promotion will offer Macanese dishes prepared by visiting chefs from Macau, who will also run egg-tart cooking classes on Nov. 10 and 15. The menu includes Portuguese suckling pig with orange, prawns with chili and Portuguese-style curry crab. Guests who upload photos of their food experience onto Instagram (instagram.com/conradseoul) will h
Nov. 7, 2014
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[Weekender] Star chef sees jang as part of Koreans’ DNA
Jang, a range of sauces or pastes made from fermented soybeans, is an important part of what makes Korean food unique, a renowned Spanish chef told The Korea Herald. It could one day dominate the meal tables of Europeans, who are incrementally accepting fermented foods, said Quique Dacosta, a Michelin 3-star chef, during his interview with The Korea Herald last week. “There is something about jang. You can add it anywhere and make a great Korean dish. Koreans cannot live without it and it has be
Oct. 31, 2014
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[Weekender] Food, retail giants compete for Korean taste
Korean food and retail giants are competing to open modern hansik restaurants as Korean cuisine gains popularity among health-conscious foodies. Armed with enough cash to make hefty investments, big names in the food and retail sectors, including Shinsegae, E-Land and CJ Group, have thrown their hats into the ring in recent years with restaurants combining style and mass-market appeal.These restaurants are all promoting the use of fresh ingredients.A front-runner in the hansik restaurant competi
Oct. 31, 2014
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[Weekender] Korean firm supports globalization of fermented sauces
Korean food-maker Sempio has been supporting chefs in Spain in developing fermented Korean sauces, or “jang,” and dishes based on them as a way to penetrate the European market. The company teamed up with Alicia Foundation, led by chef Ferran Adria, in 2011 and developed 150 recipes marrying jang with modern Spanish cuisine. A “jang map” was developed, recommending different uses of jang according to the flavors cooks want to present.“We thought Spain was one of the most open culinary destinatio
Oct. 31, 2014
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[Weekender] Restaurants seek to go high-end
At a glance, Korean restaurants may seem to be far from high-end. People often cram into hole-in-the-wall restaurants looking for wallet-friendly, everyday Korean meals. They are served a bowl of rice, soup and several side dishes all at once, for the whole table to share. In recent years, however, a growing number of Korean restaurants have been seeking to offer a slightly different experience.Among them is Poom Seoul, located on Mount Namsan, with floor-to-ceiling windows that allow diners to
Oct. 31, 2014