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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Around the hotels
Tiramisu and blueberry ice flakes at The Ritz-Carlton, SeoulStarting on June 3, The Garden at The Ritz-Carlton, Seoul will serve tiramisu ice flakes and blueberry ice flakes. Tiramisu ice flakes are a rich, creamy combination of milk, espresso, nuts, freshly roasted homemade granola, mascarpone cheese, tiramisu ice cream and red beans on finely shaved ice. Blueberry ice flakes feature fresh and condensed milk, red beans, some nuts, homemade granola and vanilla ice cream on shaved ice, garnished
June 7, 2013
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Jeyuk bokkeum (Spicy stir-fried pork)
Jeyuk bokkeum is a marinated pork dish. Sliced pork is marinated in a gochujang sauce, typically with lots of fresh garlic and ginger. I also use grated apple to add an acidic sweet flavor to the marinade. You can omit it, but the apple works really well with the pork. Although any cut of pork can be used for this dish, pork shoulder or loin with some fat works best. Sometimes, I add sliced pork belly to intensify the pork flavor. Grill or pan fry and serve with lettuce leaves and ssamjang. Ingr
June 7, 2013
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Around the hotels
‘All about Cherries’ at Sheraton Seoul D Cube City Hotel During the early summer season, the hotel presents various cherry desserts in a buffet style during the “All about Cherries” event at its lobby lounge bar. The event offers an extensive cherry dessert menu from cherry crumble tart, cherry crème brulee, cherry and vanilla mousse as well as some unique items such as cherry sushi and cherry California roll. A selection of coffee and tea are also available. For teas, traditional Korean tea suc
May 31, 2013
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Haemul sundubu jjigae (seafood and soft tofu stew)
Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic techniq
May 31, 2013
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‘Bad Boy’ wine savant in town
Sipping an espresso, Jean-Luc Thunevin unabashedly reveals that before he became a famed winemaker, he dabbled in woodcutting and banking, and even moonlighted as a disc jockey. Unconventional is an apt word for the man who prominent wine critic Robert Parker christened the “bad boy” of Saint-Emilion. Now, the garage wine pioneer is in Seoul promoting his wine. Though not the first to make garage wine, Thunevin and his wife Murielle Andraud are considered pioneers of the increasingly popular sty
May 31, 2013
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Around the hotels
Philippine cuisine at Millennium Seoul HiltonThe hotel’s international buffet Orangerie is showcasing Philippine cuisine during the month of June. Guest chef Sau Del Rosario will prepare traditional Philippine dishes such as lechon (whole roasted pig), adobo (pork or chicken boiled with vinegar and soy sauce), pancit (fried noodles with meat and vegetables), kare-kare (oxtail with peanut sauce) and lumpia (spring rolls and egg rolls). It will also provide a variety of desserts made with sticky r
May 24, 2013
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Maneuljjong hodu bokkeum (Stir-fried garlic scapes with walnuts)
Garlic scapes (maneuljjong) are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus. In this recipe, the garlic scapes are stir fried with walnuts in a soy sauce-based sauce. It’s a simple and delicious spring side dish. The scapes only appear in
May 24, 2013
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Middle Eastern eats at Hummus Kitchen
Hummus Kitchen, one of the latest restaurants to open in foodie-friendly Hannam-dong, adds to the area’s growing gourmet vibe, serving up Middle Eastern fare with a modern slant. Beet sauce, parsley pesto and whole grain mustard adorn platters of hot, charcoal-grilled kebabs and made-from-scratch hummus and falafels, adding pops of color and flavor to each mouthwatering dish. Helmed by owner Kim Hyun-sung, the restaurant is the culmination of years spent in the Middle East dining on the region’s
May 24, 2013
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Michelin star chef heads new restaurant in Seoul
Sardinian chef Roberto Petza assembles an amuse-bouche, starting with a base of carrot soup, layering it with slivers of bamboo, adding thin, short wands of almonds before topping it off with slices of raw oyster. Careful, deliberate and exacting, Petza is busy at work in the kitchen of his latest gastronomic adventure, Harmonium. “I like Korea,” Petza, 45, explained why he decided to helm a new restaurant in Seoul. “I like the ingredients from Korea.” Korea is familiar territory to Petza, who f
May 22, 2013
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Around the hotels:
Summer desserts at JW Marriott Hotel Seoul The hotel’s lobby lounge is holding the “I Love Berries” promotion from May 1 to June 30. The lounge will serve desserts and beverages featuring fresh seasonal fruits. The promotion offers an afternoon tea set menu on weekdays for 32,000 won per person and a dessert buffet for 50,000 won on weekends. The afternoon tea set will serve fresh fruits, cranberry scones, mini sandwiches, and a selection of five desserts of the day. The buffet will include 20 k
May 16, 2013
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The Original Pancake House in Seoul
A new brunch-friendly place is coming to town this Monday. The Original Pancake House ― a more than five-decade-old American family chain that started out in Portland, Oregon ― is opening in Seoul. Known for its pancakes, crepes and other breakfast-centric items, The Original Pancake House boasts around 120 outlets nationwide, according to corporate chef Jon Liss. This will be the business’ first overseas store, Liss revealed. The new Seoul store’s owner, Jun Hyun-joon, said he was drawn to The
May 16, 2013
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Deep-fried pork rolls (dwaeji gogi mari twiguim)
In this deep-fried dish, thin pork slices are rolled up with perilla leaves (kkaennip) and julienned chili peppers. They are then battered and deep fried until golden brown. The strong taste of the perilla leaves nicely balanced with the sweetness of the chili peppers, gives a robust flavor to the mildly flavored pork. Deep fried in light batter, the result is a crispy outside layer and a burst of flavor inside. These little delights are great for parties as they can be prepared ahead of time an
May 16, 2013
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Spain’s premium ham fights for greater prestige
GUIJUELO, Spain (AFP) ― Dozens of Iberian black pigs, with their pointy snouts, large ears, tiny eyes and dark skin, grunt as they forage in a wide green field.The exquisite cured ham called Jamon Iberico made from this breed, which is allowed to roam freely to dine on acorns, is the star of Spanish cuisine and it can be sold for astronomical prices.But the sharp economic downturn gripping Spain since the collapse of a property bubble in 2008 has hurt domestic sales and producers are looking to
May 15, 2013
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Around the hotels
Special summer treats at Lotte Hotel Seoul Lotte Hotel Seoul’s The Lounge presents bingsu on May 1 to sweep away the heat. Bingsu is a popular shaved ice dessert topped with various ingredients, such as boiled red beans or fruit. The hotel offers apple mango bingsu and chestnut red bean bingsu. Apple mango bingsu has the scent of apple and a juicy taste with soft ice shavings sweetened by condensed milk with fresh apple mangos. Chestnut red bean bingsu is a traditional red bean bingsu with its f
May 10, 2013
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Sake maker’s dinner at Sheraton Grande Walkerhill
Kiyomizu, the hotel’s Japanese restaurant, organizes a special dinner event by inviting a top sake maker from Japan. For this dinner, six recommended top-end sakes will be paired with the eight-course dinner. For a bit of a cultural touch, Kagami biraki, a traditional Japanese performance, will also be presented during the dinner. The dinner will start at 7 p.m. on May 24. It is priced at 150,000 won per person including tax. For more information, call (02) 450-4599. Meanwhile, the hotel’s Europ
May 10, 2013
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Dubu jorim (braised tofu)
Dubu jorim is a popular side dish, especially for home-packed school lunches. The tofu is panfried and then braised in a soy sauce-based sauce, transforming the tofu into a flavorful side dish. The gochugaru adds a bit of a spicy kick. Add more if you like more heat. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day. Ingredients:● 1 pack firm tofu (about 500 grams)● 1 tablespoon vegetable/canola oilFor the sauce:● 3 tablespoons soy sauce● 3 tablespoons water
May 10, 2013
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Health-conscious bread on the rise
South Korea’s “well-being” trend appears to be seeping into every niche of the nation’s food and beverage industry, including the bread and pastry market. Bakeries nationwide are putting out more health-conscious options like rye and whole grain breads.This year, major bakery chain Paris Baguette released 30 varieties of “healthy bread” and put out a much-publicized product ― its sugar-free toast ― last month. CJ Foodville’s Tous Les Jours ― which has over 1,000 outlets ― announced a new “health
May 10, 2013
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Rising alcohol levels give wine lovers a headache
BORDEAUX (AFP) ― Do those New World Cabernets and Zinfandels make your head spin? Fed up with having to stop drinking after just one glass?Plenty of wine lovers around the world will have noticed their favourite tipples are getting stronger, and many of them are unhappy about the hangovers that come with increased alcohol levels.But it seems they have only themselves to blame as experts say that changing consumer tastes are mainly responsible for driving the trend.Wine critics and advances in wi
May 8, 2013
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Around the Hotels
Acacia wine dinner with Penfolds at Grand Hilton SeoulThe hotel’s outdoor Lotus Hill Garden presents the Australian premium Penfold’s Bin series. It includes Thomas Hyland Chardonnay, Penfold’s Bin 128 Shiraz, Penfold’s Bin 389 Cabernet Shiraz and Saint-Henri Shiraz. The course menu includes marbled goose liver, red snapper, caviar, milk-fed veal steak, smoked lobster ravioli and black truffle. For desserts, a selection of cheeses, yuzu mousse, bitter chocolate, cinnamon espuma, raspberry rhubar
May 3, 2013
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Gogi wanja jorim (glazed meatballs)
In this recipe, meatballs are braised in a soy sauce-based sweet and savory sauce (jorim jang) commonly used in Korean cooking. For the meatballs, I like to use a mixture of beef and pork. You can use all beef or all pork depending on your preferences. Mushrooms, onions and scallions add a lot to the flavor and texture of the meatballs without being overpowering. Make sure to take the time to finely chop the ingredients for a smoother texture. Then your children will never know there are mushroo
May 3, 2013