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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New Fifty Fifty off to strong start
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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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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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Agujjim (spicy braised monkfish with soybean sprouts)
Agujjim (also called agwijjim) is a spicy fish dish made with agu (monkfish) and kongnamul (soybean sprouts). The dish originated from the southern coastal city of Masan. In the past, this not so good-looking fish wasn’t consumed as a food item in Korea due to its appearance. The story behind the birth of this dish is that some fishermen didn’t want to waste their catches, so they brought them to an eatery and asked the cook to make a tasty dish. That was in the 1960s. The dish is now enormously
Feb. 21, 2014
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Top French chefs ban ‘food porn’ photos
Chefs in France have spoken out about the increasing number of diners who disrupt their restaurants by taking endless photos of their food.Now a group of leading restaurateurs is campaigning to end the culture of “food porn” and ban smartphone photos in their restaurants, business and technology news website Business Insider reported.A chef said that his customers had sometimes set off a series of flashes, repositioned their tables, taken each photo several times, then posted it on social media
Feb. 19, 2014
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Around the hotels
Vodka-caviar pairing at Oakwood Premier Coex Center SeoulThe hotel offers premium caviar canapes paired with Absolut Vodka at the bar on the fifth floor until Feb. 28. The caviar canapes will be served with Russian traditional wheat pancake Blini which is eaten during Russian holiday Maslenitsa, known as Pancake Week. Three set menus, which all include the vodka and caviar canapes, are served during the promotion. The bronze set includes grilled sausages and hot dishes; the silver set includes
Feb. 14, 2014
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New-old Thai at Bua
At Bua, a modern Thai restaurant that opened near Itaewon Station in November, one might blink twice at items like roti and nam prik num with fried pork. While both eats may not be as well known outside of Thailand as dishes like pad thai and som tam, Bua owner-chef Kim Yoo-ah says both are Thai staples, easily found throughout the country. “I wanted to introduce people here to new dishes,” Kim, 28, said, keen on showcasing dishes that might be novel to some diners in the city but are actually v
Feb. 14, 2014
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Haemul bap (seafood rice bowl)
Haemul bap is rice cooked with seafood and served with a sauce. This type of rice bowl is very popular in Korean homes. By throwing in a few other ingredients while cooking the rice, you can have a filling one-pot meal. The obvious benefit of cooking the other ingredients with the rice is that the rice will soak up the flavors as it cooks. Because my rice cooker locks once it’s started, I cook haemul bap on the stove so I can add the seafood later in the cooking process to avoid overcooking. Wat
Feb. 14, 2014
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Around the hotels
Strawberry dessert buffet at Sheraton Grande WalkerhillThe Pavillion, the lobby lounge at Sheraton Grande Walkerhill, is offering the “Very Berry Strawberry” weekend dessert buffet from Feb. 8 to Mar. 30. The buffet is available every Saturday and Sunday and will be offered in two shifts: from 1:00 p.m. to 3:00 p.m., and from 3:30 p.m. to 5:30 p.m. Reservations must be made in advance. The dessert buffet, which has been running for seven years, will feature a variety of strawberry desserts such
Feb. 7, 2014
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Artisanal coffee and bagels
Located in Daechi-dong near Hanti Station, southern Seoul, Sam’s Bagel and Roastery provides a haven for hungry and thirsty passersby. The artfully presented red and white sign and long, broad windows are an accurate preview of the inviting space, which bears all the trappings of a please-come-and-linger spot, from its free Wi-Fi to its solid brews, bagels and scones. This is a place made for all manner of laidback behavior involving multiple cups of coffee and flour-centric bites, because the g
Feb. 7, 2014
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Mu namul (radish side dish)
Mu namul is an excellent cold weather side dish. It’s simple, nutritious and tasty! In season, the radish tastes so good in its natural state that you really don’t need to add much of anything else to make this dish delicious. Typically, it is made by a combination of stir-frying and steaming. The julienned radish is first stir-fried with a little bit of oil, and then covered and cooked over low heat to steam. The result is a healthy vegetable dish that is mildly flavored and naturally sweet. In
Feb. 7, 2014
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Oh Kimchi founders keep Korean traditions alive
AUSTIN, Texas ― Even though her mother is from South Korea, Abigail Lunde didn’t really like kimchi growing up.“My mom would put a little bowl of water next to my plate and wash it off for me,” says Abigail Lunde, now 28, of the fermented side dish that almost every Korean (well, 95 percent, according to a recent survey) eats at least once a day. “My mom wanted me to be Americanized,” Lunde says. “We would go back (to South Korea) every few years to visit, but I didn’t understand the culture. I
Feb. 5, 2014
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[Weekender] Rice-cake soup remains Seollal staple
Tteokguk, that steaming bowl of hot broth studded with slices of white rice cake, is a classic Seollal staple. “In Korea, placing a bowl of tteokguk on the ancestral table for rites on Lunar New Year’s morning is tradition,” said Dadam executive chef Jeong Jae-deok. Even at Dadam, a Korean fine dining restaurant located in Seoul’s Cheongdam-dong, Jeong makes a point of serving rice cake soup on both New Year’s Day and Seollal in lieu of the customary porridge that accompanies meals. The symbolic
Jan. 24, 2014
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All in the tortilla
For Paco Loco owner-chef Kwon Si-hyun, a good taco begins with the tortilla. Every morning, Kwon and his culinary team of one craft their own with corn masa flour and water.“We make them every morning, about 100,” said Kwon, 28. To make their tortillas, corn masa flour and water are kneaded into dough. The dough is then hand-cranked through a rolling tortilla press and the resulting flat circles of dough are tossed on a griddle. Fragrant with that mouthwatering, nutty scent characteristic of cor
Jan. 24, 2014
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Gungjung tteokbokki
Gungjung tteokbokki is the traditional version of tteokbokki. Gungjung means “royal court” in Korean, and this version dates back to the Joseon Dynasty (1392-1910). As the name suggests, it was part of the royal cuisine and regarded as a high-class dish ― an interesting contrast to the modern spicy version which is pretty much street food. One story behind the origin of this royal dish is that it was inspired by japchae (stir-fried starch noodles with vegetables) and created to help regain the k
Jan. 24, 2014
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Bukeoguk (dried pollack soup)
Bukeoguk is a soup made with dried pollack. Depending on the process used to dry the fish, dried pollack is usually called bukeo or hwangtae. You can use either one for this soup. Dried pollack keeps well for a long time and can be rehydrated very quickly by soaking it in warm water. Keep a bag of shredded bukeo (or hwangtae) in your pantry. It comes in handy for a quick soup or side dish. The unique flavor of the dried fish makes the soup very flavorful but not fishy. Dried pollack is a rich so
Jan. 17, 2014
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TV show makes Korean cuisine simple
A new Korean food show for the international audience has been unleashed.The program, titled “Korean Food Made Simple,” aired its first two episodes on Dec. 18 and 19 on MBC. According to a Mokpo MBC representative, the remaining episodes will air on Saturdays at 1:55 a.m. starting Jan. 18.“Korean Food Made Simple” will also be rolled out in around 81 countries including America and Europe starting this February, the program’s supporter, the Korean Food Foundation, stated.The show is, according
Jan. 17, 2014
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Craft beer, BBQ at 7Brau Pub
7Brau Pub’s second branch, which opened near Sinnonhyeon Station, takes its brews very seriously. Not only are there eight unfiltered craft beers on tap, including the brewery’s new Imperial IPA, even the grub is infused with the heady stuff. “We focused on using our beer in our food,” said 7Brau director Kim Kyo-ju. 7Brau beer goes into most everything. According to deputy executive chef Dan Kang, over 75 percent of the menu, from the beer-battered onion rings down to the burgers, the pulled po
Jan. 10, 2014
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Baechu doenjang guk (Napa cabbage doenjang soup)
Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew), doenjang guk (soup) is also one of the most representative Korean home-cooked dishes. While the stew version is typically hearty, thick and pungent, the soup is light and mild and has more broth. The doenjang-based soup made with baechu (Napa cabbage) is called baechu doenjang guk. Koreans cooking at home usually save the water used to rinse rice, ssalddeummul, and
Jan. 10, 2014
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Around the hotels
Flight and room package at Lotte Hotel JejuCelebrating the arrival of the New Year, Lotte Hotel Jeju presents flight and room in a package. The New Year’s Airtel (Airline & Hotel) Package consists of a two-night stay in the hotel’s Deluxe Mountain View Room and two round-trip Asiana Airlines tickets to Jeju. Bookings for this package are limited to 10 rooms per day. Reservations are made on a first-come, first-served basis. As part of the Lotte Mega Gift 5 event, guests can also enjoy five addit
Jan. 3, 2014
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Modeumjeon (fish, shrimp and zucchini pan-fried in egg batter)
Jeon (or jun) is a term that refers to pan-fried battered food in Korean cuisine. There are typically two types of jeon. The first type is pancake-like dishes such as pajeon and kimchijeon. For these, the main ingredients are mixed with a flour batter and then pan fried into a crispy pancake. The other type is what I made for this recipe. The pieces are individually pan-fried in egg batter to create a soft skin. Variations include: saengseonjeon (fish), hobakjeon (zucchini), saewoojeon (shrimp),
Jan. 3, 2014
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Flatties and piccolo lattes at Milestone
Unpresumptuous and no-frills, Milestone, one of the latest artisanal roaster-coffeehouse hybrids to pop up in Seoul, manages to stand out from a bustling crowd of caffeinated hangouts with its Australian-style lineup of flat whites and piccolo lattes.“Flatties” or flat whites are essentially espresso topped with thick, satiny steamed milk called “microfoam” for a brew that many consider stronger than a cappuccino or a latte. Microfoam generally tends to be thick but not too airy in texture, so
Jan. 3, 2014
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Koreans’ favorite delivery food: fried chicken
Fried chicken was ranked No. 1 among people’s favorite delivery foods, beating the long-loved noodle dish jajangmyeon, according to a survey released Wednesday.The state-run Korea Rural Economic Institute polled 3,200 households nationwide, using self-report questionnaires or questions asked through household visits, to find out people’s ordering-in preferences. The poll showed that 42.4 percent of Koreans favor fried chicken, followed by Chinese delivery meals at 21.5 percent and pizza at 16.6
Jan. 2, 2014