Japchae, (Stir-fried starch noodles with beef and vegetables)

Japchae is a noodle dish made with sweet potato starch noodles (dangmyeon), also known as glass noodles. The chewy and stringy noodles are nicely paired with thin strips of beef and various vegetables such as carrots, spinach, onions and mushrooms. All of the ingredients, separately cooked to develop the layers of flavor, are combined at the end into a deliciously colorful dish with a smooth balance of sweet and savory flavors. This classic method is what makes this dish special and a Korean fav

Jan. 25, 2013

Generations of comfort

A few months ago, I bought a “Better Homes and Gardens New Cook Book,” published in 1968, at a church yard sale. I didn’t need another Better Homes cookbook; I bought it because of the handwritten recipes that fell out of when I opened the book ― the kinds of recipes that are shared at potluck suppers, swapped over coffee and passed down through generations of families.The recipes tucked inside the cookbook, written on yellowed paper and school notebook paper, are a tribute to family traditions.

Jan. 25, 2013

Pierre Marcolini, bean-to-bar devotee

The world of chocolate definitely has its stars, and Pierre Marcolini is one of them. When the tall, blond Belgian chocolatier made a showing at Seoul’s first Salon du Chocolat last week, he was instantly engulfed by a throng of phone camera-wielding visitors. While signing autographs goes hand in hand with participating in the world’s largest chocolate show, Marcolini was also intent on spreading news about one of the hottest cacao trends to date. “I am very happy more people are following the

Jan. 23, 2013

Lee helps bring Korea's wine culture forward

Lee Hi-sang, chairman of DongA One Group, savors every last drop when he drinks wine. He calls each drop “blood and sweat.” As a wine lover, he not only imports some of the best wines in the world to Korea, but also works from scratch to make top-quality wine that is internationally recognized. Lee introduced some of the world’s most famous wines to Korea in 1997 when Koreans were more into soju or beer. In 2005, he entered the world of winemaking by purchasing Dana Estates in Napa Valley, Calif

Jan. 18, 2013

Korean-owned winery a hit with the critics

A little more than three years ago, Dana Estates, then a Napa Valley new blood and a relative unknown, catapulted to fame when influential wine critic Robert Parker awarded its 2007 Lotus Vineyard Cabernet Sauvignon the highest score of 100 points. Owned by Lee Hi-sang, CEO of South Korean conglomerate DongA One Group, the fledgling winery made its first vintage in 2005, making the 2007 its third. “We took a risk,” Lee, 67, recalled how the decision to produce posh, single-vineyard cult Cabernet

Jan. 18, 2013

Bento box promotion at Renaissance Seoul

The hotel’s Japanese restaurant Irodori presents “Chef’s Lunch Bento Box” until March 31. Guests can enjoy a variety of high-quality, nutritious delicacies including appetizer, sashimi, braised fish with vegetables, grilled fish, assorted tempura and more prepared by the hotel’s master chefs. The hotel will also offer takeaway and delivery services. Lunch Bento Boxes are priced at 52,000 won and 63,000 won, including tax. To use the delivery service, guests must order five boxes at least two day

Jan. 18, 2013

Lunar New Year’s gift sets at The Plaza

The hotel presents “Premium Lunar New Year’s Gift Sets” from Jan. 14 to Feb 7. The hotel will offer “Premium Soy Sauce Abalone,” abalone marinated in special sauce (250,000-370,000 won), Murasaki chef’s special “Murasaki Tilefish Yuzu Sauce Set” (270,000-370,000 won), Taoyuen’s popular Cantonese-style dish, “Taoyuen Buddha Jumps Over the Wall” (150,000 won), and “Taoyuen’s Shark’s Fin” (180,000 won). Other menu items include “Premium-grade Hanwoo Ribeye Set” (900,000-1,200,000 won) and “Hanwoo B

Jan. 18, 2013

Wine buffet at JW Marriott Hotel Seoul

The hotel’s flagship bar Bar Rouge has designed an exquisite wine buffet featuring 40 different wines accompanied by 50 dishes. The event will showcase 4 sparkling wines, 16 white wines and 20 red wines from different countries. Dishes served to complement the wine will include fresh vegetable sticks, salads, freshly baked bread, smoked salmon, sushi, hams, salami, and a variety of tempura. The buffet will also provide unlimited servings of cheese from the hotel’s cheese cellar. The wine buffet

Jan. 18, 2013

Premium New Year gifts at Sheraton Grande Walkerhill

Celebrating the New Year, the hotel presents “Premium New Year Gifts” until Feb 11. The gifts include, “Walkerhill Golden Barley Gulbi” prepared with top-shelf gulbi from Yeonggwang. The price of gulbi starts from 700,000 won, including tax. The second package, “Steamed Abalone with Red Ginseng,” offers a nutritious ready-meal gift set. The set is priced at 300,000 won, including tax. The SUPEX Premium Kimchi set, made by the Kimchi R&D Lab built in the hotel, is packaged with a variety of kimch

Jan. 18, 2013

Lunar New Year package at Grand Hyatt seoul

The hotel will be offering a special “Lunar New Year Package” to celebrate the New Year, available from Feb. 8-11. The package offers a Grand Room accommodation and complimentary admission to the fitness club and indoor swimming pool. The package includes 50 percent off admission to Hyatt’s ice rink and skate rental for two people, including a 10 percent discount on spa treatment. The package comes with free shuttle bus service to Namsangol Hanok Village, where guests can experience traditional

Jan. 18, 2013

Authentic Tokyo-style soba in Seoul

Subaru owner-chef Kang Young-chul changed the course of his career for soba ― those storied buckwheat noodles that were once standard fare for laborers in 17th-century Edo. While working in Japan, Kang grew interested in the traditional noodles, a staple of the Tokyo diet, and decided to learn how to make them himself. He enrolled in a course in Asakusa, Tokyo, and made the transition from office worker to chef.  After mastering the art of handmade soba, Kang opened his restaurant in Hongdae in

Jan. 18, 2013

Galbijjim, (braised short ribs)

Galbijjim is typically served on traditional holidays and special occasions. In contrast to the braising method typical of Western cooking, Koreans do not sear the ribs before braising them. The ribs are first parboiled in water with aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid. Chestnuts, dates,

Jan. 18, 2013

Calorie-rich shrimp pasta tops Xtreme Eating list

A plate of crispy battered shrimp, mushrooms, tomato and arugula tossed with spaghettini and a cream sauce took the cake Wednesday as the most calorie-rich chain restaurant dish in America.Packing a whopping 3,120 calories, the Cheesecake Factory's Bistro Shrimp Pasta, which sells in Washington for $17.95, loomed large over other gut-busting menu items on this year's Xtreme Eating Awards list.The countdown of high-calorie entrees and desserts is put out by the Center for Science in the Public I

Jan. 17, 2013

Less is more for one-specialty dining

Catering to an increasingly food-savvy and blog-centric population presents a challenge to chefs and restaurateurs aiming to stand out from a burgeoning crowd of eateries, cafes, bars and bakeries. To meet the growing expectations and get noticed, some establishments are focusing on one or two stellar signature dishes instead of wearing themselves out serving a wide variety of eats and drinks. “Seeking out tasty spots has become an increasingly big thing through blogging, for instance, so people

Jan. 11, 2013

Children’s winter programs at Hyatt Regency Jeju

The hotel has prepared a range of children’s winter programs for guests with children. The hotel has arranged the “New Year Wish Kite Flying Program” until Feb. 11. The hotel is also offering families the ultimate Jeju Tangerine Farm Experience until Jan. 27. The two programs will include free entrance to the Botanical Garden and Camellia Hill. There is also a Seogwipo Science Museum night field trip every Saturday. All programs will be free of charge for hotel guests. In addition to the winter

Jan. 11, 2013

Handmade burgers, sandwiches at Imperial Palace Seoul

The hotel’s lobby lounge Delmar presents handmade burgers and sandwiches made by the hotel chef. The restaurant menu consists of seven items including a chili beef burger with a thick beef patty, bulgogi and mozzarella cheese sandwich, sweet teriyaki chicken sandwich, a savory club sandwich and more. The main dish will be served with a side of crispy fried potato chips. The dish will be available all year round. Prices start from 25,000 won including tax and service.Delmar is also providing a fr

Jan. 11, 2013

Musical Aida Package at Sheraton Seoul D Cube City Hotel

The hotel introduces the “Musical Aida Package.” Available from Jan. 2 to April 14, the package features a one-night stay with tickets to “Aida,” a musical based on a love story set in ancient Egypt. With its grand music, well-known musical actors and spectacular stage and costumes from Broadway, “Aida” will provide guests with fascinating entertainment. The package includes either VIP tickets or R Seat tickets for two people, and free access to the hotel’s gym and swimming pool that are located

Jan. 11, 2013

Winter packages at Mercure Seoul

The hotel presents two winter packages, “Montblanc in Swiss” and “European Dining,” available from Jan. 7 to Feb. 28. The Mont Blanc package features a one-night stay at a standard suite with dinner outside a luxurious Yurt tent installed in the hotel’s 21st floor Sky Lounge Kloud. Guests will be provided with a classic Swiss fondue, freshly baked pumpkin pie along with two glasses of Gluehwein (hot mulled wine). The European Dining Package features a one-night stay at a standard suite with dinn

Jan. 11, 2013

4 Major Chinese Cuisine Promotion at Lotte Hotel Seoul

The hotel’s buffet restaurant La Seine holds the “4 Major Chinese Cuisine Promotion” event until Jan. 31. The promotion offers an opportunity to taste the delicacies of four major Chinese cuisines ― Beijing, Shanghai, Szechuan and Cantonese. Among the dishes served are Peking duck, stir-fried shrimp with pepper sauce, kung pow chicken and steamed fish in soy sauce. Adult lunch buffet prices are 93,200 won (child 56,900 won) for weekdays and 95,600 won (child 56,900 won) for weekends and holidays

Jan. 11, 2013