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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New Fifty Fifty off to strong start
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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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Slice of the moment, Neopolitan pizza
The pizza of the moment seems to be the Naples version. Once a rarity in the ‘90s, the Italian specialty can now be easily found throughout the city. “When we opened in 2009, Neopolitan pizza was only popular among a small clutch of diners,” said The Kitchen Salvatore Cuomo manager Yu Byeong-gyu. “Recently, it has become all the rage.” Yu attributes this in part to increasingly food-savvy, well-traveled diners who have tasted the world’s first pizza from its place of origin ― Naples, Italy ― ret
May 3, 2013
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Denmark’s Noma loses world restaurant crown after outbreak
LONDON (AFP) ― Spain’s El Celler de Can Roca seized the title of the world’s best restaurant from Denmark’s Noma on Monday, one month after dozens of people came down with a bout of food poisoning from the Copenhagen eatery.The restaurant in Girona, run by three brothers and known for its dishes based on perfumes, had spent two years as runner-up on the World’s 50 Best Restaurants list compiled for a 12th year by more than 900 international experts for Britain’s Restaurant magazine.It swapped pl
May 1, 2013
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Korean fried chicken wins tastiest fast food award
Korean fried chicken won an award at the Chowzter World’s Seven Tastiest Fast Feasts Awards on Sunday.“They cook pepper and chicken together in the oil, where the sweetness of pepper softly infuses into the chicken meat. Close to food heaven, if you ask us,” a narrator said in a video clip played at the ceremony for the awards.The awards, sponsored by Coca-Cola Company, was organized in London to nominate the world’s best food items in seven categories -- pizza, chicken, sausage, burger, curry,
April 30, 2013
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More men don the apron
When Han Jin-se enrolled in Le Cordon Bleu-Sookmyung last year, he had no cooking experience. Now, Han has mastered three levels and is completing the academy’s final program this June. An expert in the kitchen now, Han tosses out culinary lingo with ease, explaining how learning to cook not only helped prepare him to open his own restaurant, but also fostered family time with his son. “I bring home the food that I cook in class and my son brings a bottle of wine,” said Han, 61, an insurance bro
April 26, 2013
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‘Meokbang’ dissected
The recent popularity of the slang term “meokbang” may signal a new era of eating on television. “Meok,” which is a shortened version of the verb “meokda” ― meaning “to eat” ― and “bang” ― short for “bangsong,” which translates to “on air” ― forms the self-explanatory catchall phrase for dining on-screen. “Meokbang” can be used to describe anything from the way a movie star eats in a film to how a food program MC dines. The basic idea is that these celebrities are so talented at chowing down tha
April 26, 2013
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Catalan cuisine at Sheraton Grande Walkerhill
The hotel’s European restaurant CLOCK16 invites Michelin star chef Ismael Alonso from Barcelona, Spain. For this gala dinner event, he will present The New Tradition Catalan cuisine. Lee Hye-jung will also perform Arte Flamenco, a Spanish gypsy dance. Chef Alonso’s exceptional menus will be available at CLOCK16 for the next two months from May 4 to June 30. Gala dinners will be held on May 4 and May 10. The dinner is available for 150,000 won including tax. Reservations are highly recommended du
April 26, 2013
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New menus at Oakwood Premier Coex Center Seoul
The residents’ lounge will introduce new menus in May. It presents daegujiri (dried yellow cod fish and abalone soup), ujoktang (beef bone marinated soup) and galbijjim (short rib stew). Western dishes include grilled crispy young chicken and saltimbocca alla romana (salmon wrapped in rice paper). As for Italian cuisine, it offers penne prosciutto e rucola, linguine alla vongole vianco, sundried tomato pizza with fresh mozzarella cheese, and make-your-own pizza. Seasonal fresh fruits, ice cream
April 26, 2013
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Kongnamul guk (soybean sprout soup)
Kongnamul (soybean sprouts) is a staple Korean vegetable that is used in many Korean dishes. It’s cheap and available all year around. Kongnamul guk is one of the most frequently eaten soups in Korean homes. It can be made with any type of broth such as beef broth, anchovy broth or simply water. Often some gochugaru (red chili pepper flakes) is added for a spicy kick. This light and refreshing soup, with its subtle nutty flavor, goes well with any Korean meal. 2 or 3 servingsIngredients:● 250 gr
April 26, 2013
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Dining in the dark
Plush red dcor. Mood music. Low lighting. It’s the perfect setting for a romantic dinner for two. Until you have to walk down a hallway in pitch black darkness, holding on tightly to the shoulders of the person in front of you, making you feel as though you’ve entered a horror movie.After a slightly nerve-wracking walk of trust in the dark, a server helps you sit in a dining room where you can’t see the food in front of you, much less the person sitting across the table from you. However, music
April 26, 2013
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Tea still reigns supreme as Britain’s queen of drinks
LONDON (AFP) ― Britons drink 166 million cups of tea every day, with a cuppa still comfortably holding off the challenge of coffee, according to a survey published on Tuesday.A new census of Britain’s tea-drinking habits shows that 11 million gallons are drunk every day, and almost a quarter of people have five cups or more.In comparison, only 70 million cups of coffee are consumed daily despite the rapid expansion of the coffee shop sector in Britain.One in five admit they need their morning br
April 24, 2013
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4th Fine Dining Gala Week returns with temple food
The annual dining festival introducing high-quality meals at reasonable prices returns with a temple food theme, hosting a gala dinner featuring Korean temple food and an art exhibition featuring the culture and history of Korean temple cuisine. “The fourth festival will break away from the usual lineup of restaurants and hotels. It will introduce Korean temple food and its culture during a weeklong festival,” said the introduction to the event on the festival website (www.finediningkorea.com).
April 24, 2013
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Matured sushi at Lotte Hotel Seoul
The hotel’s Japanese restaurant Momoyama invites Keiji Nakazawa, the master chef at Sushisho in Tokyo, to present matured sushi which uses fermented fish. Sushisho is considered to be one of the best sushi places in Tokyo. The event “Sushisho Presentation” is limited to 40 customers only. Lunch is priced at 300,000 won and dinner is 500,000 won including tax. Each serving has limited counter seats for 10 guests per day. The event is available from April 29 to April 30. For reservations, call (02
April 19, 2013
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BBQ party at Mercure Seoul Ambassador Gangnam Sodowe Hotel
The hotel’s outdoor sky lounge Kloud offers a barbecue buffet with unlimited draft beer. At the barbecue stations, the chefs will grill on the spot. It offers steak, Korean BBQ, pork, prawn, sausage, chicken, and grilled vegetables along with salads and fruit desserts. The buffet is only available on Fridays and Saturdays from 6-9 p.m. starting on April 19. The price is 66,000 won per person including tax. Those coming on opening day, April 19, will receive a 30 percent discount. The hotel also
April 19, 2013
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Omakase dishes at The Ritz-Carlton, Seoul
The hotel’s Japanese restaurant Hanazono presents omakase dishes through “The Art of Sushi.” Meaning “I entrust myself to you,” omakase is all about the customer leaving it to the chef to create and serve dishes in accordance with the customer’s personal preferences. Each day brings a new selection of fresh ingredients and a new range of dishes. Customers may also specify their favorite ingredients in advance when making reservations. Omakase is available exclusively at the restaurant’s sushi co
April 19, 2013
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Pororo adventure at Sheraton Seoul D-Cube City Hotel
The hotel presents “Pororo Adventure Package” for family guests planning an exciting day with their children. A popular children’s animation created in Korea, “Pororo” features the adventures of Pororo and his friends who live in the snowy village of Porong Porong Forest. Children can experience a day in Pororo Park, located in D-Cube Department Store, where they can take the mini train, watch Pororo shows and other educational programs. The package includes a one-night stay in a deluxe room, co
April 19, 2013
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Children’s day festivals at The Plaza Hotel
The hotel presents “Plaza Carnival” for Children’s Day at Xystum House on May 5 from 11:30 a.m. to 5:00 p.m. There will be a play area with snacks, face painting and a dance show. The first segment includes a special buffet and second segment has finger foods and beverages. Prices are 50,000 won for children, 80,000 won for first segment, and 40,000 won for second for adults including tax. Children under three receive free entrance. The hotel’s buffet The Seven Square offers the “Bubbly Buffet”
April 19, 2013
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Cafes on Itaewon’s fringes
It is no secret that Itaewon is an eat-and-drink hotspot. In fact, the area is so populated with eateries there is little room for newbies to find a perch of their own. Rather than wait for turf to open up, more spots are opting to set up shop nearby, and the resulting spill-off of establishments to surrounding areas has fostered the growth of three relatively new foodie habitats ― Haebangchon, Gyeongnidan-gil and Hannam-dong. The hip trio of neighborhoods keeps it fresh with an eclectic offerin
April 19, 2013
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Sigeumchi namul
Sigeumchi namul is a simple Korean side dish made with spinach. Namul is a general term that refers to a seasoned vegetable dish. Although the cooking methods and seasonings vary, the vegetables are typically blanched first and then dressed with seasonings. Spinach is one of the most common and often used in bibimbap. The sigeumchi namul can be lightly seasoned with salt. Here, I have another variation seasoned with gochujang (red chili pepper paste) and soy sauce.Ingredients:● 1 bunch spinach (
April 19, 2013
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The hidden nightlife of Geondae
In terms of nightlife, the top places on most Seoulites’ lists are Gangnam, Itaewon and Hongdae, with their never-ending supply of bars, clubs and restaurants. But frequent trips might not always be so kind on the wallet, with expensive cover charges, taxi rides and rising drink prices.Each neighborhood in Seoul has its local watering holes and nightlife, but one such area has been consistently popular, whether it’s for its cheap drinks and eats or busy but relatively less crowded area. The Konk
April 12, 2013
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Italian spring cuisine at JW Marriott Hotel Seoul
The hotel’s Italian restaurant Olivo presents a special spring cuisine Primavera Italiana from April 15-30. The restaurant uses fresh seasonal ingredients including white asparagus, octopus, spring vegetables and sea bream to introduce a range of classic Italian spring dishes. It offers a variety of a la carte menus including white asparagus garnished with truffle and poached egg, swordfish carpaccio with caper sauce, grilled aubergine and watercress, scallop garnished with caviar, fresh octopus
April 12, 2013