Most Popular
-
1
40% of Korea's workers who reported bullying faced retaliation: survey
-
2
Over 82,000 Korean young people unemployed, not searching for job long-term
-
3
600 evacuated as heavy rain floods roads, homes in southern regions
-
4
[KH Explains] Can smart chargers ease tensions over EV fires?
-
5
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
-
6
[Weekender] Young Koreans more open to Japanese cultural products
-
7
New Fifty Fifty off to strong start
-
8
1 in 5 households to have breadwinner over 80 in 30 years
-
9
Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
-
10
Doctors defend colleague accused of blacklisting non-strikers
-
Starbucks opening Evolution Fresh juice store
Starbucks Corp. is pushing beyond coffee with the opening of the first Evolution Fresh Inc. juice store, the company said Monday.Starbucks, which is looking for new businesses for growth, purchased the California-based juice maker in November for $30 million. Evolution Fresh had been selling its jui
March 20, 2012
-
Bugeotguk (dried pollack soup)
Bukeotguk is a soup made by boiling seasoned bukeo (dried pollack) after it has been soaked and ripped. Bukeo is available year-round at a low price in Korea, therefore, bukeotguk is an everyday soup for Koreans. It is believed that bugeo protects the liver and many people have bukeotguk after drinking alcohol. Ingredients● 70g dried pollack● 100g radish, 20g small green onion, 1/4 red pepper● 1 tsp sesame oil ● 7 cups water, 1 tsp clear soy sauce, 1/2 tbsp salt ● 1 egg For seasoning ● 1/2 tbsp
March 16, 2012
-
All kale breaks loose
Kale is about as unlikely a food star as you can imagine. It’s tough and fibrous. Bite a piece of raw kale and you’ll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious.You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been fou
March 16, 2012
-
Wine of the Week: 2008 Montepeloso Toscana Rosso ‘Eneo’
When a special bottle of red is on the agenda, you can’t go wrong with this ripe, sinewy Tuscan from the Montepeloso estate. A blend of Montepulciano with Sangiovese, Marselan and a touch of Alicante Bouschet, “Eneo” has a voluptuous bouquet and tastes of cherries, earth and sweet spices. Complex and elegant, the 2008 will stand out at any dinner party, a beautiful example of Tuscan winemaking from Fabio Chiarelotto.Price: $37 to $50 Style: Rich and complex.What it goes with: Break it out for a
March 16, 2012
-
Sweet Parade in three acts
French treats served as multi-course set at new dessert barA sweet plate shared over coffee with friends, a treat saved for the end of the meal ― it seems we can never get enough of dessert. Perhaps, that is what has spawned a new breed of sweet shop. The dessert bar ― an establishment where confections can be enjoyed as a full course set (often called a tasting menu) ― emerged in Manhattan as early as 2003 and can also be found in London, Tokyo, Hong Kong, Singapore and, in Seoul. When Lee Hyu
March 16, 2012
-
Sejong Center offers lunch concert at Samcheonggak
Sejong Center for Performing Arts is offering a premium lunch concert featuring traditional music and food at Samcheonggak, a Korean restaurant on Mount Bugak in northern Seoul. “Jami,” will be held Monday to Wednesday until June 27 at Samcheonggak’s Ilwhadang Performance Hall, the restaurant operator said. The 45-minute concert features music and performances by traditional Korean ensemble “Cheongarang” and five artists. The seven short performances featured include “Suryongeum,” meaning Korean
March 14, 2012
-
Disco drinking
Award-winning bartender says some bars are bringing back retro cocktailsDisco could be staging a comeback, as predicted by medal-wielding bartender Alex Kratena. “This industry is exactly like fashion,” said the head bartender of the Langham Hotel London’s Artesian bar. “Sometimes it changes even faster than the seasons.”Kratena, who was in Seoul last week to teach Diageo Reserve World Class 2012 bartending competition participants about gin, is referring to cocktails of the past. According to
March 12, 2012
-
Raspberry and chilli? The secrets of the macaroon master
PARIS (AFP) ― Some call him the king of cakes. Vogue dubbed him the “Picasso” of pastry. Whatever the moniker, Pierre Herme, who started as a humble apprentice at the venerable French patisserie Lenotre, is right at the top of his game.In Japan, where the 50-year-old French chef opened his first own-name boutique, he is a red-carpet star, and his wildly popular delicacies are rolled out in themed collections, like fashion lines, in London or Paris.Yet as he receives guests on the top floor of th
March 12, 2012
-
Deodeok-saengchae (Deodeok salad)
Deodeok-saengchae is thinly ripped deodeok roots mixed with spicy, sour seasonings. Deodeok is referred to as sasam (ginseng from sand). It is high in saponin like ginseng and bellflower roots. In Oriental medicine, it is considered a health food that is good for the stomach, and strengthens the lungs, intestines and kidneys. Ingredients● 300g deodeok roots● 2 cups water● 1/2 tbsp salt Seasoning sauce● 1 tbsp sugar● 2 1/2 tsp red pepper paste● 2 tsp ground red pepper● 1/2 tsp salt● 1 tbsp minced
March 9, 2012
-
A lifetime of waiting: Three servers each celebrating 50 years at storied restaurant
LOS ANGELES ― With its dim warren of dining rooms and hearty menu of ratatouille, filet mignon and duck, Taix feels more Old World than Echo Park.The tables are stretched with white linen, and the soup is served family style, from a big bowl with a ladle. In the main dining room with its gold-plated mirrors, Edith Piaf songs are hummed by a debonair waiter.That’s Bernard Inchauspe, a 77-year-old Basque Country emigre with a velvety accent who for half a century has greeted diners with: “Hello, l
March 9, 2012
-
Wine of the Week: 2010 Pazo de Senorans Albarino
Galicia in the northwestern corner of Spain is renowned for its seafood, which is some of the best on the planet. And what wine is an ideal match with shellfish and crustaceans? Why, Albarino, which comes from that same corner of Spain.Pazo de Senorans consistently makes one of the best Albarinos in Spain, but in 2010 ― a great vintage in Rias Baixas ― the estate, which dates back to the 16th century, made a truly great one. Aged sur lie, the 2010 is wonderfully complex, with hints of apple, lem
March 9, 2012
-
100 donations, a small push for new restaurant
Online crowd-funding helped taco eatery open shop in ItaewonFor those who have not taken the moment to chat with the owners of Vatos Urban Tacos, it might be easy to chalk up the two-story brick-and-mortar establishment as another successful addition to Itaewon-dong’s ever-growing food scene. Yet, Vatos is unique on two dimensions. Certainly Vatos is not the first to bring Mexican food to Seoul, but its Californian-and-Korean spin on the taco is anything but stale. Even more fascinating is how c
March 9, 2012
-
Dal’s Indian curry set targets business lunch hour
The Yeoksam-dong branch of Indian restaurant Dal, located in southern Seoul, is offering a reasonably priced “Cambo set” during the weekday lunch hour for busy businessmen. The set is composed of a samosa, two types of curry ― murg makhani, boneless tandoori chicken in tomato sauce, and palak paneer, cubed cottage cheese in spinach masala sauce ― naan, rice and the Indian traditional yogurt drink lassi. It costs 15,000 won. The restaurant Dal is named after the Indian lentil which was selected
March 7, 2012
-
Oreos mark 100 years of ‘twist, lick, dunk’
WASHINGTON (AFP) ― Technically they’re “chocolate sandwich cookies,” a baked concoction of sugar, vitamin-enriched flour, canola oil, high-fructose corn syrup and, at the bottom of the list of ingredients, chocolate.But the Oreo cookie ― first baked in New York city 100 years ago Tuesday ― is much more than that. It’s an American icon, the best-selling cookie in the nation, with plenty of fans around the world to boot.Flash mobs celebrated the centenary in seven U.S. cities including Los Angeles
March 7, 2012
-
Indian restaurant offers reasonably priced curry set
Indian curry set targets business lunch hourThe restaurant Dal is named after the Indian lentil which was selected as one of the five healthiest foods in the world along with kimchi, Japanese edamame bean, Spanish olive oil and Greek yogurt. Dal serves about 30 types of curry and 13 types of tandoori cooked up by chefs who have experience working at the top hotels in India. The restaurant has three branches in Seoul -- Yeoksam-dong and Garosu-gil in southern Seoul and Sogyeok-dong, central Seoul
March 7, 2012
-
Cake car makes it to 28 mph
A team at a Missouri cake festival said members broke a world record by getting their car -- made of mostly cake and confections -- up to 28 mph.Carey Iennaccaro and her partner, Mike Elder, said their car had to be made of 95 percent edible materials and make it to at least 10 mph to break the Guin
March 6, 2012
-
Gagnaire pays homage to Korea
Since the opening of Pierre Gagnaire’s eponymous restaurant in Seoul in October 2008, the name has become synonymous with the finest French dining experience that can be had here. Indeed, the famed French chef’s twice-annual trips here with his latest menu are a much anticipated affair for serious foodies. In Seoul last week on a visit to discuss and taste the latest menu at his Seoul restaurant, Gagnaire spoke enthusiastically about being inspired by local ingredients. “‘Hommage Seoul’ is a tri
March 5, 2012
-
Eochae (parboiled sliced fish fillet)
Eochae is a dish of parboiled white fish fillets and vegetables with starch coating that are color-coordinated and placed around a dish. It is served with a vinegar red pepper paste sauce. Because it is a chilled dish, milder white flesh fish, such as gray mullet or croaker, should be used.Ingredients● 300g croaker, salt, ground white pepper ● 50g cucumber, 20g red pepper, 15g brown oak mushrooms, 2g stone mushrooms ● 30g mung bean starch ● 60g egg ● 5g pine nuts ● 5cups water Vinegar red pepper
March 2, 2012
-
Premium cocktails back as economy recovers
Time to belly up to the bar for a martini or a Manhattan. Go ahead and splurge ― make it with Grey Goose or Crown Royal.The economy may not have rebounded enough to justify a luxury car or exotic vacation, but the affordable luxury of a super-premium cocktail is back in vogue across the country. After a brief slowdown during the recession, when consumers cut back on drinking at bars and restaurants, the spirits industry is once again on the upswing.U.S. spirits volume in 2011 rose 2.7 percent fr
March 2, 2012
-
Wine of the Week 2009
The Antinori family now counts 26 generations in the wine business in Tuscany, Italy. That’s quite a history. But in the Napa Valley, it’s much shorter. Though Marchese Piero Antinori bought an estate on Atlas Peak in the 1980s, the family produced its first wine, a Cabernet, only in 2001.The 2009 Antica Chardonnay is one of the finest Chardonnays I’ve tasted recently from California. I love its minerality and bright acidity, the light touch with oak. Each sip reveals something different ― citru
March 2, 2012