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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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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600 evacuated as heavy rain floods roads, homes in southern regions
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[KH Explains] Can smart chargers ease tensions over EV fires?
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1 in 5 households to have breadwinner over 80 in 30 years
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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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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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Ice rink at Grand Hyatt Seoul
The hotel’s ice rink will re-open for the winter starting Dec. 1. The rink offers skating lessons, daily events, children’s birthday party packages, proposal events for lovers, and more. The proposal event takes place after the rink’s normal operation hours, allowing one special couple to participate in a cinematic proposal experience at the center of the ice. In addition, children born in the winter months can enjoy a memorable birthday complete with colorful party decorations, a special menu a
Nov. 23, 2012
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Winter therapy packages at Lotte Hotel Seoul
The hotel presents three winter packages for a warm and blissful relaxation away from the cold available from Nov. 23-Feb. 28. The “Winter Therapy I Package” covers a one night’s stay in a superior room, aroma tea set for two at the hotel’s European style library tea house, Salon de Th and two Lotte Cinema movie tickets. Guests can add 30,000 won for an upgrade to “Winter Therapy II Package” with a deluxe room. “Winter Love Therapy Package” includes one night at club deluxe room commanding a spe
Nov. 23, 2012
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Ogokbap (Five-grain rice)
Ogokbap is made up of glutinous rice, glutinous African millet, sweet red beans and black beans. From olden days, Koreans have regarded the day of the first full moon of the year as important. People cooked five-grain rice on that day and shared it with neighbors in the hope of peace and a good harvest. Ingredients● 2 cups glutinous rice ● 1/2 cup black beans● 1/2 cup glutinous African millet ● 1/2 cup sweet red beans, 1 1/2 cups scalding water, 2 1/2 cups boiling water● 1/2 cup glutinous millet
Nov. 23, 2012
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Korean fare from home
Food stylist and researcher Roh Young-hee pulls off her trademark combination of good Korean cuisine and artistic plating yet again at her newest restaurant, Roh02’s Kitchen. Roh first earned her cred as a restaurateur with the modern Korean establishment Poom Seoul several years ago. When Poom opened in 2008, it created a stir among food critics and chefs with its then-novel interpretation of Korean cuisine as a multi-course affair. Now, nearly four years later, Roh revisits themes initially sh
Nov. 23, 2012
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Drinking tea as a way of life
Tea of the 21st century has gone beyond just boiling tea bags and blending herbs. Today, tea is used a basis to create a wide variety of flavor combinations and creations. Mixing a blend of fruits, flowers, vanilla or milk to add flavor and texture to one’s drink is not uncommon. However, tea has opened the doors to even more creative blends and has even given rise to the profession of tea sommeliers. For example, some of the hot tea recipes being taught at the Korea Tea Sommelier Institute incl
Nov. 21, 2012
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‘Carmen Mota’s Fuego’ package at Sheraton Grande Walkerhill
The hotel invites the guests to a special dinner performance by Carmen Mota’s Fuego, the authentic Spanish Flamenco. This very new concept of dinner show, pairing Spanish royal cuisine with Flamenco, will be held at its theater from Dec. 17-23, except on Dec. 19 due to the presidential election. In addition, guests who wish to stay overnight after the show can enjoy the hotel’s “Carmen Mota Fuego Package,” which consists of a one-night stay, breakfast, performance and dinner with a giveaway pres
Nov. 16, 2012
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Italian feast at Park Hyatt Seoul
The hotel’s restaurant Cornerstone presents contemporary Italian cuisine with one-star Michelin Chef Michelino Gioia from Nov. 16-25. The promotion includes lunch and dinner special menus, weekend brunch, cooking class and a gala dinner. During the 10-day promotion, Cornerstone menus will be created directly by Chef Gioia and on Nov. 21, he will hold a cooking class to share his secret cooking recipes as well. An exquisite six-course gala dinner, prepared by Gioia and the hotel’s top chefs, will
Nov. 16, 2012
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All-new ‘Bistro’ at Novotel Ambassador Gangnam
The Bistro, located in the lobby of the hotel, recently transformed into a French-style bistro with a whole new menu as well as ambience portraying a street of Paris. The restaurant’s a la carte menus now cover over 50 dishes with fresh local ingredients of vegetables, meat and seafood. The new menu includes Caprese salad, fresh mussels, fresh snails, onion velout, chestnut soup, crab bisque, Parisan beef tartar, ricotta-stuffed chicken, breaded pig trotter and braised lamb shank. A la carte dis
Nov. 16, 2012
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Thanksgiving dinner at Renaissance Seoul Hotel
The hotel’s award-winning steakhouse Manhattan Grill is offering a special Thanksgiving set menu on Nov. 22 for family and friends to enjoy. Lunch is comprised of a three-course menu, which includes creamy sweet potato soup, roast turkey with glazed chestnuts, stuffing, green beans, gravy, and pumpkin pie with maple syrup and vanilla ice cream. The lunch menu is priced at 63,000 won, excluding tax and service charge. Dinner includes an extra appetizer dish. The dinner set is sold at a price of 7
Nov. 16, 2012
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Wine and dinner special at W Seoul-Walkerhill
The hotel’s restaurant Kitchen presents the last of this year’s delicacy series, “W Indulge,” on Nov. 29. The series finale, titled “W Indulge Winter,” will have Matt Kramer, a food and wine critic and columnist famous for his book, “Making Sense of Wine,” personally select the wines with Kitchen’s fine delicacies. The combination menus will include seared Hokkaido scallops with Chablis William Fevre 2010 or Flowers Sonoma Coast Chardonnay 2009, Maine lobster risotto with Flowers Sonoma Coast Pi
Nov. 16, 2012
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Bugeo bopuragi, (Seasoned dried pollack flakes)
Bugeo bopuragi is a dish made of grated dried pollack that is colored and seasoned with soy sauce, ground red pepper and salt. Because bugeo bopuragi is soft, it is often served with porridge, and is good for the elderly and children.Ingredients● 1 dried pollack (skinned yellowish dried pollack) ● Seasoning : 1/4 tsp salt, 1 tsp sugar, 1/2 tsp sesame salt, 1 tsp sesame oil ● Red pepper seasoning : 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp fine ground red pepper, 1 tsp sesame salt, 1 tsp sesame oil ●
Nov. 16, 2012
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Trending, B.Y.O.B. and hanwoo
Twoppul Deungshim, a three-restaurant chain, has hit the nail on the head with its corkage-free, B.Y.O.B. (bring your own bottle) policy and reasonably priced 1++ grade charcoal-grilled hanwoo beef. When the first eatery opened in Nonhyeon-dong, Seoul, this January, diners took to the concept. “People really liked the pricing, the quality of the beef and the fact that there was no corkage,” said Twoppul Garosugil general manager Lee Byoung-ouk. Now, there are a total of three Twoppuls ― one more
Nov. 16, 2012
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Pierre Gagnaire serves the best cocktails in town
Following is part of a series on Seoul’s hottest bars and clubs. ― Ed.Foreign tourists and those who have spent time abroad often admit that cocktails in Korea are less than great. The country produces some elite bartenders who claim top prizes at international contests, but most of its bartenders ― even at five-star hotel bars ― don’t seem to know how to make even a simple classic drink properly. Adding to the problem, many Koreans do not know much about cocktails, ordering them only on special
Nov. 14, 2012
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Some microwaves may not cook food enough
People who use some lower-wattage microwaves may not be cooking food long enough, a U.S. official warns.Kathy Bernard, of the U.S. Department of Agriculture Food Safety and Inspection Service, said it is important to know the wattage of your microwave oven.“To find it, look on the inside of the oven door or in the owner‘s manual, or you can test how long it takes to boil a glass of water. If it takes 2 minutes or less it’s a very high-wattage oven, around 1,100 watts. Four minutes or longer it‘s
Nov. 11, 2012
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Special spa at Sheraton Seoul D Cube City Hotel
Aequalis Spa, located in the 28th floor of the hotel, introduces a new treatment program with “Intraceuticals” starting Nov. 5. The spa is the first spa in Korea to launch Intraceuticals, an elite line of spa treatments and skin care products with innovative technology popular with Hollywood stars. Celebrating its launch, the spa presents the Intraceuticals signature treatments, which include the “Rejuvenate Program,” focusing on hydrating the skin by using collagen and lifting products to deliv
Nov. 9, 2012
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Winter packages at The Ritz-Carlton
The hotel offers two winter packages from Nov. 16 to Feb. 28. “The Stay Warm Package” offers one night in a Superior Deluxe Room and a gift of two limited edition winter tumblers engraved with the logo of The Ritz-Carlton, Seoul. The package also includes a complimentary admission to the fitness club and indoor swimming pool. It is priced at 265,000 won, excluding tax and service charges. “The Snow Country Package” offers one night in a Superior Deluxe Room, as well as a seven-course meal for tw
Nov. 9, 2012
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Italian regional cuisine at JW Marriott Hotel Seoul
Olivo, the hotel’s authentic Italian restaurant, presents a culinary tour of Italy’s regional dishes from Nov. 12 to Dec. 16. The “Italian Regional Special Promotion” will offer guests a chance to sample popular dishes from all of Olivo’s diverse Italian regional promotions held over the last two years. The promotion will feature 10 la carte dishes from seven regions of Italy and a set menu. The dishes include ricotta-filled dried beef roll, made with bresaola (naturally dried beef), and arugula
Nov. 9, 2012
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Dinner membership at Grand Hyatt Seoul, Park Hyatt Seoul
The Hyatt brand’s two hotels present a special membership program effective Nov. 1. The program will reward customers who experience fine dining at the hotels’ 14 finest venues. Ten percent of the registered member’s bill from dining in either of the two hotels will be given as cash credit toward purchases at the hotel’s restaurants, bars and deli, or converted into restaurant gift vouchers. In addition, a Gold Card, granted to members who accrued 500,000-1 million points, will cover a birthday
Nov. 9, 2012
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Bossam kimchi (wrapped kimchi)
Bossam kimchi is pickled Korean cabbage stuffed with fruit, seafood, mushrooms, vegetables and various garnishes. Bossam kimchi is made by wrapping the stuffed cabbage with cabbage leaves, and it is also called “bokimchi.” It became popular in the Gaeseong area of North Korea, where good quality cabbage was grown in the old days.Ingredients● 1 head Korean cabbage, 10 cups water, 350g coarse salt, ● 1/4 radish, 1/4 pear, 30g mustard leaves, 25g small green onion,● 30g watercress, 25g green onion
Nov. 9, 2012
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Cooking with bones
Neighborhood children may think of trick-or-treat candy and crunchy leaves in the fall. But for neighborhood cooks, osso buco comes to mind. This is a great time of year to cook with bones. Rich, meaty dishes such as braised short ribs and oxtail soup warm up the kitchen on the chilly nights of November and December.Bones are scary if you’ve never cooked with them, but once you’ve done it, you’ll see that there is nothing to be afraid of after all.1. Read your recipe carefully and note how the b
Nov. 9, 2012