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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Vegan eats at Plant
One bite of Plant’s moist, fragrant pumpkin salted caramel cake is not nearly enough. Despite its double-decker heft, a slice of the new vegan-vegetarian spot’s cinnamon and nutmeg-spiced cake disappears in an instant, leaving behind a small trail of crumbs that beg to be licked off the plate as well. Rich ivory icing, caramel drizzle and soft, sweet crumb come together for a great dessert that is 100 percent vegan, according to Plant co-owner Mipa Lee. Along with pumpkin and soy milk, Lee, 29,
Oct. 25, 2013
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Jjambbong (spicy noodle soup)
This spicy noodle soup, “jambbong,” is one of the most popular Korean-Chinese dishes alongside “jjajangmyeon” (noodles in a black bean sauce). Adapted for Korean tastes by early Chinese immigrants in Korea, Korean-Chinese cuisine (although called Chinese by Koreans) is a huge part of Korean food culture. You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants usually use hand-pulled noodles, but for home cooking you can use r
Oct. 25, 2013
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Champagne’s Bouzy little secret
BOUZY, France (AFP) ― If ever there was a place destined to produce a cheeky tipple, it has to be the village of Bouzy in the champagne country of northern France.Yes, it really is pronounced “boozy” and that is not the only thing that stands out about this charming little corner of the wine world.All around stretch vineyards that produce the grapes to make the world’s most prestigious sparkling wine. For as far as the eye can see, bubbles are the business, and a lucrative one at that.Bouzy howe
Oct. 23, 2013
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Artisanal roasters take coffee upscale
More than two decades ago, a cup of freshly brewed, whole bean coffee was not so readily available. Then, Starbucks opened its first Korean store in 1999. Green bean importer M.I. Coffee’s quality control team executive director Sohng Hyun-geun marks Starbucks’ first landing as the moment when coffee shops started proliferating and a new cafe culture’s golden era started taking root, spurred by “positive interest from trend-sensitive younger generations” and by dramas and films like MBC’s “Coffe
Oct. 18, 2013
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Around the Hotels
Indonesian feast at Oakwood Premier CoexOakwood Premier Coex Center Seoul is presenting a promotion for Indonesian delicacies from Oct. 17 to 31. Authentic Indonesian dishes will be served at the Residents Lounge. Guests will be able to taste Indonesian dishes from various regions of the country, including Java, Sumatra and Bali. Executive chef of Oakwood Premier Cozmo Jakarta, Deden Sherman, will be visiting Seoul for this event. He will be introducing a variety of popular Indonesian dishes inc
Oct. 18, 2013
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Wine experts: EU vintners recover from bad harvest
BRUSSELS (AP) ― The grape harvest in the European Union has picked up from the extremely bad 2012 season, wine experts said. But key regions in France are still struggling because of bad weather. Several wine-producing regions had the worst harvest in a half-century last year, so the European vintners want to regain global market share with a more bountiful harvest. Overall EU production is estimated to swell by 15.2 percent compared with last year.Thierry Coste, an expert with the EU farmers’ u
Oct. 18, 2013
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Gourmet sausages in Chicago
CHICAGO (AP) ― Doug Sohn has made an art of the traditional Chicago-style hot dog, replete with mustard, onions, pickle relish, dill spear, tomatoes, celery salt and sport peppers. (No ketchup!)But if you stop your order there, you’ll miss much of the joy of eating at his Hot Doug’s restaurant on the city’s northwest side. Because what really draws the crowds ― and foodies from afar ― is Sohn’s menu filled with rare sausages curated to offer up spicy and sweet, ethnic and American, and all serve
Oct. 18, 2013
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Dongchimi
Dongchimi is a mild water-based kimchi made with a small variety of white radish, called dongchimi mu. Traditionally, dongchimi is made with whole radishes and therefore takes weeks to mature. This recipe is a quick version. The radishes are cut into small pieces for quick salting and maturing. Within two days at room temperature, you’ll see bubbles rising through the brine which is a sign of active fermentation. During fermentation, healthy bacteria, acidity and sweetness develop, producing a t
Oct. 18, 2013
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Korean craft beer coming of age
Scout, a small 28-seat drink-and-dine spot in Hannam-dong, serves Magpie Brewing Co.’s unfiltered Pale Ale and Porter straight from the tap along with great eats.(Lee Sang-sub/The Korea Hearld)These days, craft beer, the heady stuff brewed in small batches by independent-minded folks, flows freely from taps throughout Seoul. Locally-produced, unfiltered and potent to the palate, these brews have been attracting a great deal of press recently, mainly because only a decade ago the craft beer marke
Oct. 11, 2013
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Around the Hotels
Kids’ Halloween party at Hyatt Regency IncheonHyatt Regency Incheon will be holding a Halloween party for children between the ages of six to eight on Oct. 27. Children will be able to experience the Halloween spirit by dressing in costumes and enjoying events such as a dance contest, photo zone, face painting and more. A dessert table filled with an assortment of sweets will be available. The party will take place in the hotel’s Regency room at 3:30 pm. The admission fee per child is 70,000 w
Oct. 11, 2013
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Kongjang (soy braised soybeans)
Kongjang, also called kongjaban, is a sweet and savory soybean side dish. On weekends, I try to make a few side dishes, banchan, to help make my weeknight meal preparations easier. During the week, I make a quick soup, stew, or meat dish and serve it with the pre-made side dishes. We call those side dishes that are made to last long and served with every meal over several days (or weeks) mitbanchan, meaning basic side dishes. Kongjang is one of the most common ones. Kongjang is typically made wi
Oct. 11, 2013
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NYC menu offers something new: Silence
NEW YORK (AP) ― Quiet, please. Your dinner will now be served.That’s the message being sent to customers at a New York City restaurant that prohibits any talking during an occasionally put-on $40 pre-fixe, four-course meal.Nicholas Nauman, head chef at ‘Eat’ in Brooklyn’s trendy Greenpoint neighborhood, said he was inspired to pitch the tight-lipped consumption sessions after spending time in India, where Buddhist monks take their breakfast without exchanging words.“It’s just an opportunity to e
Oct. 11, 2013
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Food heritage in a shoe box
CHICAGO ― Before the civil rights movement, dining while traveling by train was a challenge for black people. Although white train passengers were served in dining cars, Jim Crow laws barred black passengers. Thus, the shoe box lunch, a meal in a box packed before boarding, became common for traveling black families.Today, the shoe box lunch has evolved into something entirely different for one Chicago organization. Rather than a meal in a box, it’s an audiobook in a box ― complete with objects
Oct. 11, 2013
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Around the Hotels
Wine and beer fair at Sheraton Grande WalkerhillSheraton Grande Walkerhill is launching a promotional fair where guests will be able to experience more than 300 kinds of wines and 100 different beers from Asia and Europe at a reasonable price. Special events will be held throughout the fair, including wine tasting, wine and beer raffles, and more. The wine fair will run from Oct. 12-13, while the beer fair will happen on Oct. 19-20. Both fairs will be held from 11 a.m. to 9 p.m., with an entranc
Oct. 4, 2013
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Mu saengchae (spicy radish salad)
Saengchae is a general term for salad-like dishes that are made with uncooked vegetables. Mu Saengchae is made with Korean radish (mu), which is a variety of white radish (commonly known as daikon). It has a firm, crisp flesh and tastes slightly sweet and peppery. For mu saengchae, I like to salt the radish first to draw out some water, which gives the radish an extra crunch. This spicy and crunchy radish salad has the flavor of fresh kimchi, so it can also be a quick substitute for kimchi. It’s
Oct. 4, 2013
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Pork Central at Sehrimnir
The only thing remotely complicated about high-profile chef Raymon Kim’s new restaurant is its name. Christened “Sehrimnir; Days in Midgard,” the eatery opened its doors early last month near Seoul’s Garosu-gil, about two blocks away from the main street and on the fourth floor of a rather tall and narrow building. Those who make the effort to walk up the long flight of stairs to the small, 28-seat space will discover that the restaurant’s lengthy name is a potentially misleading introduction to
Oct. 4, 2013
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Seoul Gourmet put on hold
Gourmands eager to nab reservations for one of Seoul Gourmet’s events will have to wait a little bit longer. The international food festival, which has been held annually in Seoul since 2009 and was originally slated to run from Oct. 21 to 25 this year, has been put on hold.According to a statement released by the event’s organizing committee, “the fifth Seoul Gourmet festival has been postponed indefinitely.” A stagnant economy was stated as one of the reasons behind difficulties in meeting bud
Oct. 2, 2013
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Nouveau tapas in Itaewon
Tapeo is not a traditional tapas bar, though at first glance, the menu might give rise to the impression that the cuisine will be classic and straightforward. “We wanted to do food that was tasty with a modern and sophisticated presentation,” said owner-chef Yoo Ho-sung. Yoo, 30, who spent two years racking up experience in restaurants in Spain, parlayed his understanding of Spanish cuisine into his fledgling, 2-week-old establishment, aptly named Tapeo. Tapeo essentially means going to tapas ba
Sept. 27, 2013
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Around the Hotels
Hyatt Regency Jeju offers autumn packageHyatt Regency Jeju is offering the Autumn Escape package for guests to enjoy the season from Sept. 1 to Nov. 30. The package includes a night’s stay in a Mountain View guestroom, rental car service, breakfast buffet for two at Terrace Café, and complimentary use of the sauna. Guests can enjoy exploring areas of Jeju Island using the rental car with guidance from the Jeju Tourist Attraction Coupon Book and Jeju map. A trekking equipment rental service is al
Sept. 27, 2013
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Ganjang gejang (Raw crabs marinated in soy sauce)
Ganjang Gejang is a popular dish made by marinating raw crabs in a mild soy sauce-based brine. To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time. The brine should be flavorful, but not overpowering or too salty. Female crabs are preferred for making gejang, but you can also use male crabs, especially in the fall when they are fat and bountiful. As is the case w
Sept. 27, 2013