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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Less fatty ‘Satisfries’ hit Burger King menus in U.S.
WASHINGTON (AFP) ― Fast food giant Burger King introduced a lower-fat, fewer-calorie French fry to U.S. patrons Tuesday, allowing customers to order a side of “Satisfries” with their meal.The new fry, which is being sold alongside the old classic, has one-third the fat and 20 percent fewer calories.And a small-size order contains 270 calories compared to 340 calories in the original.According to the company, the secret behind the Satisfry is a reduction in the potato’s oil absorption while still
Sept. 25, 2013
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Songpyeon (half-moon shaped rice cakes)
Chuseok is right around the corner. A must-have Chuseok delicacy is songpyeon ― small half-moon shaped rice cakes (tteok) that are stuffed with sweet fillings and steamed on a bed of pine needles. The name songpyeon stems from the use of pine needles (“song” in “songpyeon” means pine tree).Traditionally, short grain rice was soaked overnight and drained before being ground into a fine powder in a gristmill. These days, you can easily find bags of wet rice powder that is specifically made for mak
Sept. 13, 2013
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Around the Hotels
Experience the ‘Taste of Walkerhill’Celebrating the hotel’s 50th anniversary, Sheraton Grande Walkerhill and W Seoul Walkerhill have planned special gourmet menus and events to appeal to food lovers. At restaurant CLOCK16, Michelin-star Italian chef Igor Macchia will organize an Italian menu prepared with locally grown ingredients paired with Luce & Frescobaldi wine for 200,000 won. A more affordable option available from Sept. 28 to Oct. 1 will allow guests to enjoy fusion dishes of Korean and
Sept. 13, 2013
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Gourmet sandwiches in Bukchon
Sandwiches are the oft-unsung heroes of lunch-on-the-go. Two slices of bread slapped around a filling to be downed in transit, in front of the computer or on a park bench; convenient, simple and tasty, the hand-held meal can be found most anywhere and so can be just as easily taken for granted.One bakery-cafe, however, knows that a great sandwich can be much more than that.The Barn ― which first opened as a bake studio-cafe in Sinsa-dong before launching its second spot, a cafe-bakery in Seoul’s
Sept. 13, 2013
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Around the Hotels
Fall in HE:ON Packages at Lotte Jeju HotelLotte Jeju Hotel is offering packages to get the most out of autumn from Sept. 27 to Nov. 30. The Fall in HE:ON Package offers a night’s stay in the Deluxe Room, breakfast for two, and two complimentary wine-based cocktails. Rates start at 330,000 won per night. For 330,000 won, guests can enjoy the Fall in Wine Package, which features a night’s stay in the Deluxe room, breakfast for two, and two tickets to “Romantic Olle Winery Tour.” The Fall in HE:ON
Sept. 6, 2013
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Gyeranjjim (steamed egg casserole)
Gyeranjjim is a popular side dish. It is a steamed egg casserole. Because it’s so simple to make, this is a side dish that I frequently add to a meal at the last minute. Gyeranjjim is a humble and adaptable dish ― you can make it just with eggs and scallions or with other chopped vegetables such as carrots, onions, mushrooms and/or zucchini. To thin the eggs and enhance the flavor, I use anchovy broth. But water works well, too. Ingredients:● 2 large eggs ● 1/2 cup anchovy broth* or water (use m
Sept. 6, 2013
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Historic, artisanal soju in Seoul
In Seoul’s historic neighborhood of Bukchon, visitors can experience a centuries-old tradition. Artisan Kim Taek-sang continues his family’s legacy of brewing the capital’s storied Samhaeju, a Korean alcoholic beverage whose history goes as far back as the Goryeo Kingdom. At Bukchon Heritage Studio, which opened in Gahoe-dong this April, visitors can sample Kim’s brews and learn about Samhaeju. According to Kim, it was during the Joseon period that the art of Samhaeju developed by leaps and boun
Sept. 6, 2013
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East meets West in food
Celebrity chef Kang Leo, who has worked in the kitchens of some of the world’s most acclaimed restaurants, set out on a different course when he opened Hwa Soo Mok by Kang Leo on Mt. Namsan earlier this year.Studying the royal cuisine of Joseon for a number of years now under the guidance of Han Bok-ryo, president of the Institute of Korean Royal Cuisine, Kang gained enough confidence in his Korean cuisine to launch a contemporary Korean restaurant. Kang’s new direction was highlighted at a dinn
Sept. 2, 2013
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L.A. galbi gui (grilled L.A.-style short ribs)
Beef short ribs (galbi) come in two different cuts ― flanken cut (ribs are cut thin across the bones) and English cut (ribs are separated and cut into short lengths). Koreans call the flanken cut “L.A. galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi. L.A. galbi is increasingly popular both in America and Korea. Short ribs are a tough cut of meat that needs to be tenderized for grilling. Traditionally, grated Korean pear is used as a ten
Aug. 30, 2013
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Around the Hotels
W Seoul-Walkerhill celebrates 9th anniversary Commemorating its ninth anniversary, W Seoul-Walkerhill is providing a variety of exclusive events and promotions. On Sept. 7 WooBar will throw a WOW Party including performances by popular Italian DJ B-Sharry. Party tickets will be available by reservation for 30,000 won, or 40,000 won per person at the door. Ninth Anniversary Celebration Packages will be available from Sept. 2 to Oct. 31 for 305,000 won and up. The packages will include one night’s
Aug. 30, 2013
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Brotchen and bretzels at Ach So!
For Ach So! owner-baker Heo Sang-hoi, making authentic German bread and serving it properly is important. The tradition of eating bread is deeply ingrained in the fabric of day-to-day life in Germany, according to Heo, who equates the role bread plays in the German diet to the role that rice plays in the Korean diet. “Germans do not eat bread plain, just as Koreans do not eat rice without banchan (side dishes),” Heo, 45, said.Heo’s goal, since he first started selling German bread in Korea in 20
Aug. 30, 2013
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Edible algae ― coming to a rooftop near you?
BANGKOK (AFP) ― On a hotel rooftop in Bangkok, dozens of barrels of green liquid bubble under the sun ― the latest innovation in urban farming. Proponents of the edible algae known as spirulina say it could help provide a sustainable source of protein as an alternative to meat.Three times a week, Patsakorn Thaveeuchukorn harvests the green algae in the barrels.“The algae is growing so fast, normally the doubling time is around 24 hours,” said Patsakorn, whose employer EnerGaia uses Bangkok’s roo
Aug. 28, 2013
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Classics served up new
At 10:30 a.m. on Wednesday, Bicena, a contemporary Korean restaurant in Hannam-dong, Seoul, is abuzz with staff preparing for the lunch guests. A woman places vases holding pastel-colored flowers on the tables, another is busy vacuuming a room. There is a din of activity in the kitchen.Sitting at a table next to the kitchen entrance is a young woman poring over a pile of galley proofs ― Lucia Cho, president of Bicena, is proof reading the restaurant’s autumn menu.If she looks a tad bit frazzled,
Aug. 23, 2013
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Beer served colder than ice-cold
A mere two weeks into business and word must have spread like wildfire because right when the clock hits 5 p.m. and Asahi Super Dry Extra Cold Bar’s first overseas outlet opens, customers start filing in. Within 30 minutes five out of a total of 10 tables are already taken. The drinks start flowing and so does the conversation. What’s the main attraction? The beer ― which is served between 0 to -2.2 degrees Celsius, lower than the average serving temperature of around 3 ― appears to be the prima
Aug. 23, 2013
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Around the Hotels
Luxurious Chuseok gift sets at Park Hyatt SeoulCornerstone, the main restaurant of Park Hyatt Seoul, has various gift sets to celebrate Chuseok, on sale from Aug. 16 to Sept. 20. The gift sets include a variety of quality products. A homemade sugar-free tart set is priced at 30,000 won. Homemade chocolate truffles with ginseng, omija and green-tea fillings are priced at 48,000 won. Homemade sour plum syrup is priced at 60,000 won. Organic honey from Worak is priced at 140,000 won. Premium wine a
Aug. 23, 2013
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Yangbaechu kimchi, (green cabbage kimchi)
In the summer, when traditional napa cabbages are not in their prime season, Yangbaechu (green cabbage) comes in handy for making kimchi. Yangbaechu is naturally sweet and crunchy, which makes it a good source for kimchi. Unlike napa cabbage, which requires many hours of salting, yangbaechu doesn’t need to be salted for very long. All you need is about two hours to soften the cabbage and bring out the flavors. Lightly seasoned, this yangbaechu kimchi is light and refreshing! Ingredients:● 1 head
Aug. 23, 2013
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Is gluten Korea’s new food focus?
While the term “gluten-free” is still relatively new to the Korean food industry, this year might witness the gluten-free movement as well as the related wheat-free trend take hold here. According to the Mayo Clinic’s website, a gluten-free diet omits all food containing gluten, a natural protein that can be found in wheat, barley, rye and triticale. While a gluten-free diet originated primarily as a course of treatment for people diagnosed with celiac disease, it appears more people are cutting
Aug. 16, 2013
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Serving kitsch fresh from the oven: Imagination is the magic ingredient
LOS ANGELES ― “The colors need to be bright, like saturated neon,” Charles Phoenix says, describing his Seven-Layer Soda Pop Rocks Cake. “You can’t have too much food coloring. Think Day-Glo!”Phoenix is visualizing the elements of an ideal summer party. His ideal summer party. “A pool would be nice, because pool parties are classic summer. And there would be those motorized pool toys with remote controls for the gearheads, so they can fight in the water.” A little something for everyone.“But I t
Aug. 16, 2013
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Hobak gochujang jjigae (spicy zucchini stew)
I love having a constant supply of sweet and tender Korean zucchinis (aehobak) from my garden this time of the year. This gochujang jjigae (stew) is one of my favorite ways to eat them. If you like rich and pungent Korean stews, such as kimchi jjigae and doenjang jjigae, this stew is for you. Gochujang adds lots of spicy, robust flavors to this simple stew which is made with a few ordinary ingredients such as zucchini and potato. Tofu, mushrooms, onions, and radishes would all be great additions
Aug. 16, 2013
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Around the Hotels
The Plaza ‘Beer & Fun Festival’End your summer vacation with friends, family or colleagues at the Plaza’s “Beer and Fun Festival” on Aug. 21 and 22 featuring unlimited beer and a semi-buffet. Retro music will be played in the background and there will also be a lottery event. Customers will receive a glass of Kirin Frozen Nama beer with unlimited free refills. The buffet includes 17 of the chef’s special dishes including salads, pasta, smoked salmon and chicken BBQ among others. Kirin Frozen Nam
Aug. 16, 2013