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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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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Nouveau speakeasies in vogue
Try inviting a friend over for a tipple at Hopscotch, and you may end up waiting as said pal gets lost. Tucked away on a small backstreet with no written sign or obvious door, this retro gastropub is more than hard to find, it is deliberately incognito. “We didn’t want the public to know about it,” said Hopscotch chef and co-owner David Cho. The whole set-up might read anti-social to the extreme not to mention bad for business, yet, as Cho so charmingly puts it, “People want to find the small h
Nov. 27, 2013
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For Riedel, wine appreciation is all in the glass
The year was 1973. Claus Riedel ― the late, former head of Riedel Glas Austria ― saw his dreams for glasses custom-tailored for specific wine styles reach full, global fruition with the launch of the brand’s Sommelier series.Many have since etched that moment as pivotal in how oenophiles perceived the vessel’s role in the proper enjoyment of wine. From that moment on, Riedel’s Austrian crystal glasses have spawned an ongoing debate about the true effectiveness of such wares, designed solely for
Nov. 27, 2013
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Dojima craze
This summer, a new it-dessert landed: the Dojima roll. Shaped like a minimalist Swiss roll cake, this cream-filled, golden sponge from Japan attracted crowds the moment it arrived at Shinsegae’s Gangnam store and Hyundai’s Apgujeong-dong store this August. “After the outlet opened, lines of around 100 kept forming and everything would be sold out by 4 p.m.,” said Hyundai Department Store buyer Hwang Hye-jung. The same goes for the Shinsegae shop, which, according to a PR representative, is selli
Nov. 22, 2013
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Around the Hotels
Romantic Christmas packages at Imperial Palace Seoul Imperial Palace Seoul presents two packages on Dec. 24 for couples who want to enjoy a romantic Christmas. The Romantic Lavender Package includes pecan pie and blueberry cheesecake from Deli Amador, and a Royal Nature cosmetics set. Guests can choose to stay in the Deluxe Room, Club Deluxe room, loft-style suite or corner suite. Prices start from 295,000 won. The Romantic Evening package includes two tickets to a Christmas party held at lobby
Nov. 22, 2013
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Kkakdugi (cubed radish kimchi)
Korean radishes taste best in the late fall. Take advantage of the radish season, and make some kkakdugi. It’s an easy and quick kimchi to make. Unlike baechu (napa cabbage) kimchi, it doesn’t require hours and hours of salting. The radishes are first cubed and salted for a short time and then mixed with the seasonings. Although you can start eating it at any time, kkakdugi needs about two weeks in the fridge to adequately develop its flavors. It only gets better with more time. We Koreans enjoy
Nov. 22, 2013
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Riedel in town
The man who helped grow the market for vessels designed specifically for different wines is hosting a “Riedel Glass Tasting” event at the Grand Hyatt Seoul on Nov. 22.Georg Riedel is the former head of Riedel Glas Austria, the more than 250-year-old family business famed for the style-specific wine glasses that created a stir when first released in 1973. Riedel, whose family business roots go back 10 generations, is also the pioneer who launched the Vinum collection, the “first machine-made, var
Nov. 20, 2013
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Lactic acid in kimchi improve atopic conditions: study
Lactic acid found kimchi was discovered to be effective in relieving atopic dermatitis, a study conducted by South Korean research team showed. According to Samsung Medical Center on Wednesday, its team of professors and a research team from Chung-ang University Hospital have proven the positive effect of lactobacillus plantarum (CJLP133) in cases of atopic skin conditions for the first time in the country.The researchers divided 83 atopic dermatitis patients, aged from one to 13, into two group
Nov. 20, 2013
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Around the hotels
Thanksgiving feast at JW Marriott Hotel SeoulJW’s Grill and The Caf will offer a holiday feast on Nov. 28. Priced at 110,000 won, JW’s Grill’s dinner course menu will include smoked salmon with potato and asparagus, foie gras terrine, butter-roasted turkey and more. Priced at 260,000 won, a family set for six people will include a whole roast turkey carved and served table-side. For reservations, call (02) 6268-6759. Buffet restaurant The Caf will serve roast turkey complete with side dishes su
Nov. 15, 2013
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Pogi kimchi, (Napa cabbage kimchi)
It’s kimchi-making season! There are hundreds of kimchi varieties in Korea. Pogi kimchi is the most common variety. The taste of kimchi varies widely, depending on the seasoning ingredients. Every household has its own version. Various kinds of jeotgal (salted seafood) are used to give kimchi its distinct pungency and to aid the fermentation process. Saeujeot (salted shrimp) and myeolchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I almost always use both of
Nov. 15, 2013
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Wholesome rice
Rice is the star ingredient of celebrity food stylist Hong Shin-ae’s new restaurant, Ssalgage, which translates to “rice store” in English. At the food show star’s brick-and-mortar spot in Seoul’s Sinsa-dong, freshly milled rice is served up daily with numerous side dishes as part of a set menu. “We mill the rice ourselves,” said sous chef Kim Jin-woong. The milling is done at the restaurant because the rice ― a mixture of white and brown rice called “obundomi” ― should ideally be consumed withi
Nov. 15, 2013
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Foie gras remains a staple despite criticism of force-feeding method
SARLAT, France ― It’s a Saturday morning in this medieval city in the heart of the Dordogne region ― market day ― and merchants have stacked tables in Sarlat’s cobblestoned square with pricey delicacies.Pungent dark truffles. Wicker baskets filled with freshly picked mushrooms. Black walnuts suspended in jars of honey like insects in amber. Wheels of aromatic cheeses as big and thick as automobile tires.But it’s the shiny cans arranged in pyramids that draw many of the grocery buyers and gastron
Nov. 13, 2013
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White truffles fetch three times the price of gold at auction
GRINZANE CAVOUR, Italy (AFP) ― Eleven white truffles have gone under the hammer in Italy for 274,200 euros ($367,620), including a pair bought by an anonymous buyer in China who paid out 90,000 euros, auctioneers said Monday.A “famous Chinese writer” bidding by satellite telephone from Hong Kong fiercely outbid competitors for a 950-gram pair of truffles, organizers said, paying three times the price of gold for the white delicacy.The auction, which took place Sunday in the Grinzane Cavour castl
Nov. 13, 2013
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Around the hotels
Charcuterie specialties at The Deli at Grand Hyatt SeoulThe Deli at Grand Hyatt Seoul is showcasing the award-winning recipes and charcuterie specialties of artisan charcutier Benito Plasschaert. Plasschaert is a key figure in traditional homemade meat and has been working as a charcutier for more than 45 years. The Deli will showcase delicacies such as handmade sausages, hams, pates, terrines, rillettes and much more. The menu will also feature dishes such as venison pate with cognac, Italian m
Nov. 8, 2013
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Tacos by way of Texas and L.A.
Coreanos Kitchen, one of the latest Mexican fusion restaurants to open in Seoul, promises to pull in loyal patrons with its wallet-friendly, made-from-scratch menu.Located on Apgujeong-dong’s Rodeo Street, the new establishment spins out tasty tacos for around 3,300 won a pop, handcrafting thick soft shells with masa, putting them through the tortilla press, giving them a stint on the griddle before piling on the meat, cabbage slaw or other tidbits and spiking the whole thing with artisanal, in-
Nov. 8, 2013
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Beoseot jeongol (mushroom hot pot)
This recipe is a simple version of jeongol (Korean hot pot). Jeongol is a hearty, steaming one-pot meal that’s usually cooked at the table. To make it, you basically arrange a variety of ingredients neatly in a shallow pot, then add a flavorful broth and cook.Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It’s a great way to enjoy the strong, earthy flavor of mushrooms. Here, I made it simple and completely vegetarian! You can add other vegetables, beef,
Nov. 8, 2013
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Veni, vidi, vino, dude: Italian grapes taking root in California vineyards
LOS ANGELES ― Italian immigrants were instrumental in founding the California wine industry, yet when winemakers sought to upgrade the image of their wines in the mid-20th century, they followed the then-current fashion and went with French grapes ― Chardonnay and Cabernet Sauvignon. Though perhaps better suited to California’s climate, Italian varietals didn’t have much cachet at the time and were basically relegated to blends and low-cost jug wines.Steve Matthiasson of Matthiasson Wines in Nap
Nov. 6, 2013
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Lawry’s The Prime Rib opens first Seoul outlet
Some might think that steak ― in its seared, juicy glory ― has the last word when it comes to beef. But those who have witnessed firsthand the sheer heft of a prime rib roast over holiday dinner will know that if we are taking about quantity, then the roast would win, hands down. There is something almost overwhelming about a prime rib roast. A towering primal cut of rib, bones still in, this is feast-friendly beef, meant to be consumed in massive amounts by large crowds. In fact, its very size
Nov. 1, 2013
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Luxury dining in presidential style
Fine dining has taken a step beyond a mix of good ingredients and meticulous presentation to include the setting as well. Sheraton Seoul D Cube City Hotel presents luxury dining at the hotel’s presidential suite. Overlooking the nightscape of Seoul, the 265-square-meter presidential suite on the 39th floor offers an exceptional dining experience. The hotel offers an eight-course menu prepared by Paul Dodd, the new executive sous chef in charge of Western cuisine at the hotel, targeting couples p
Nov. 1, 2013
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Around the hotels
Taste of Europe at Sheraton Grande WalkerhillSheraton Grande Walkerhill is offering the Taste of Europe promotion featuring a special eight-course menu at its European-style restaurant and bar CLOCK16 from Nov. 1 to Jan. 31. The menu includes an array of authentic European cuisine by world-renowned chefs. Dishes in the menu include salad with cod fish, chickpea soup with grilled prawns, seafood baked in parchment paper, cannelloni stuffed with beef cheek, balsamic vinegar sorbet, charcoal-grill
Nov. 1, 2013
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Doenjang jjigae (soybean paste stew)
Doenjang (fermented soybean paste) is a staple Korean condiment that’s used, among other things, as a base for stew or soup. Its deep, rich flavor is created by several months of fermentation and aging. Doenjang jjigae is a stew, which typically includes meat, tofu and various vegetables. It is one of the most representative dishes of everyday home-cooked Korean meals. Korean home cooks usually save the water used to rinse rice, ssalddeummul, and use it for a stew or soup. The rice water adds st
Nov. 1, 2013