Most Popular
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40% of Korea's workers who reported bullying faced retaliation: survey
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Over 82,000 Korean young people unemployed, not searching for job long-term
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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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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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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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Arctic wave saves Czech ice wine production
STOSIKOVICE NA LOUCE, Czech Republic (AP) ― In a vineyard in Moravia, the Arctic chill striking Europe at least has some people jumping with joy.Winemakers in southeast Czech Republic, waiting for a dip in temperatures during an unusually warm winter, finally got the deep chill they needed to harvest grapes for the most prestigious part of their business ― ice wine.The sense of relief was palpable after temperatures finally dropped to minus 7 Celsius allowing grapes to be picked for the sweet,
Feb. 8, 2012
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Deodeok-saengchae (Deodeok salad)
Deodeok-saengchae is thinly ripped deodeok roots mixed with spicy and 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 kidney. 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 min
Feb. 3, 2012
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Diners can’t do without smartphones, so restaurants tapping into the spirit
Ding. Bzzzt. Bap. Beep. That’s the sound of conversation in restaurants these days. Where cellphones once posed a nuisance as people chatted loudly into them during meals, smartphones now present a whole new set of etiquette issues as entire tables disappear into the Internet via small glowing screens.Like an analog world-munching Pac-Man, the modern smartphone has morphed into instant messenger, mailbox, camera, flashlight, computer, map, dictionary, newspaper, personal assistant and social med
Feb. 3, 2012
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Wine of the Week: 2006 J&J Eger Eged-Hegy Dulo Kekfrankos
Hungarian wines encompass much more than sweet Tokajis. Consider this lovely dry red from J&J Eger Wine Co. in the hills 60 miles west of Tokaj. The grape is the indigenous Kekfrankos, and it’s made by the winegrower Janos Stumpf in partnership with Canadian master sommelier John Szabo (who’s of Hungarian ancestry).Similar to Blaufrankish in Austria, Kekfrankos gives a minerally nuanced red with a generous perfume. The Eged-Hegy Dulo (Eged Hill Vineyard) is dry-farmed, and the vines are 40 years
Feb. 3, 2012
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Heaven on a half shell
WALNUT CREEK, California ― It’s no accident that oysters are identified by the specific tidal region in which they are grown. Think of the sweet Miyagi oyster lifted from Tomales Bay, that narrow, cool Pacific Ocean-fed inlet north of San Francisco.Like that sense of place that defines a wine ― terroir ― the flavor of these beautiful bivalves is influenced by the nutrients, temperature and salinity of the water in which they are raised. In the industry, they call it merroir.While oysters’ chewy
Feb. 3, 2012
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Diet soda linked to stroke, heart attack
Drinking diet soft drinks on a daily basis might increase the risk stroke, heart attack and vascular death, U.S. researchers said. Customer Wendy Rosen pushes a shopping cart past a display of soft drinks at a Dollar General Corp. store in Saddle Brook, New Jersey, U.S. (Bloomberg)Hannah Garden
Feb. 3, 2012
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Maesilcha (Plum tea)
Maesilcha is Asian plum tea made by marinating maesil (Asian plum) with sugar or honey, and then diluting that liquid with cold or boiling water. Maesilcha is served chilled in the summer. It is high in organic acids, which are good for relieving physical fatigue, quenching thirst and stimulating appetite. Ingredients ● 500g plum, 500 g sugar, 2 tsp pine nuts, 2.16 kg water 1. Wash the plums in water, remove stems, wash again, and then drain water with a strainer for 2 hours.2. Put the plums and
Jan. 27, 2012
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Amp up dull dishes with easy tricks that add flavor, balance
You can follow a recipe to the letter, but you don’t really begin to cook until you learn to play with your food. To be precise, learn to play with a few key ingredients and cooking techniques to boost the flavor of a dish, moving it from boring to beautiful.Consider a simmering pot of split pea soup we made the other day. Followed the recipe to the letter. Didn’t need salt. Didn’t need pepper. But it was downright dull. Try apple cider vinegar, suggested a friend. We stirred in a good splash. B
Jan. 27, 2012
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Wine of the Week: 2010 Niepoort Docil Vinho Verde Loureiro
Here’s an exceptional white wine made by genius Port producer Dirk Niepoort _ and it’s priced well under $20. Instead of a blend, Niepoort makes this entirely with the native Loureiro grape fermented and aged in stainless steel. And he gives it the same attention to detail as his more expensive whites.The 2010 Niepoort Docil is crisp and fresh yet nuanced and more complex than many a Vinho Verde. Tasting of lime and juicy green apple, it has a bright acidity and finespun texture that makes it a
Jan. 27, 2012
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Single malt whisky, what is all the fuss about?
In South Korea, whiskey has long held onto a steadfast position as a popular libation for business and social gatherings. Mixed with beer as a “poktan” drink or served up on the rocks or straight, the spirit maintained a secure position in the alcohol market that appeared unshakable. Then the makgeolli boom took off several years ago and the shift from whiskey-formulated “poktan” drinks to soju-based concoctions took a chunk out of the industry pie. Rather than proclaim the imminent death of the
Jan. 27, 2012
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Starbucks to add alcohol at more cafes
Starbucks Corp., the world’s largest coffee-shop chain, will sell beer and wine at more locations to lure customers during the slower afternoon and evening hours. The chain, which first served alcohol in October 2010 at a Seattle store, will sell beer and wine in as many as 25 locations by the end o
Jan. 24, 2012
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Wine of the Week: 2010 Cirelli Trebbiano d’Abruzzo
This is a zippy Trebbiano from an estate in Italy’s south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli’s 2010 Trebbiano d’Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry.It’s just what’s needed if you’re serving a seafood salad or pasta. It’s great with vegetable soups, beans with tuna and grilled salmon. Who knew easygoing Trebbiano could have this kind of elega
Jan. 20, 2012
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French chef takes cuisine to new heights: in the Alps
VAL THORENS, France (AFP) ― It’s tough at the top they say, and few chefs are better placed to tell you than Jean Sulpice, whose two-star restaurant L’Oxalys perches 2,300 meters up in the French Alps.Though born and bred in the region, when Sulpice took over the mountaintop eatery in the trendy ski resort of Val Thorens in 2002, aged just 24, he knew he had his work cut out for him.Val Thorens has only two seasons ― buzzing from December to April, and dead the rest of the year ― and there was n
Jan. 20, 2012
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Tteokguk (Sliced rice cake pasta soup)
Tteokguk is a soup made of diagonally sliced rice cakes simmered in beef broth, garnished with pressed meat, and fried egg white and yolk strips. People enjoy tteokguk made with sliced garaetteok on the first day of the year. Garaetteok is a rice cake that is pulled into a long rod. It is eaten in hopes of expanding one’s property.Ingredients ● 600g white rice cake● 300g beef (brisket or shank), 8 cups water ● fragrant seasoning: 20g green onion, 10g garlic ● seasoning sauce: 3g clear soy sauce,
Jan. 20, 2012
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Star barista puts perfection in premium coffee
Coffee has long become a fixture of Korean food culture. It seems impossible, in fact, to walk one block down a street in Seoul without encountering a coffee shop. While the primary purveyors of the cafe experience are major franchises and chains, a growing number of specialty cafes have been steadily carving out a market for themselves. Hand-dripped, cold brewed, roasted in-house; a coffee aficionado can indulge in many a caffeinated fantasy in this metropolitan hub. The options are endless, an
Jan. 20, 2012
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Chef Paula Deen hid diabetes, pushed high-fat food
NEW YORK (AP) -- Paula Deen, the Southern belle of butter and heavy cream, makes no apologies for waiting three years to disclose she has diabetes while continuing to dish up deep-fried cheesecake and other high-calorie, high-fat recipes on TV. Paula Deen (AP)She said she isn't changing the co
Jan. 18, 2012
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Eomandu (fish fillet dumplings)
Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions year-round. Ingredients ● 3 white fillet fish (croaker, codfish, frozen pollack) slices ● 1/2 tsp salt, 1/4 tsp ground white pepper ● 70g minced beef (top round), 3 sheets brown oak
Jan. 13, 2012
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Escoffier: Father of a foodie nation
He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn’t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventually knighted for it.Kaiser Wilhelm II once remarked to Escoffier: “I am the emperor of Germany, but you
Jan. 13, 2012
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Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’
Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a great tribute to the Rhone with its scent of white peaches and honey, bracing minerality and lush texture
Jan. 13, 2012
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Escoffier: Father of a foodie nation
He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn‘t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventually knighted for it.Kaiser Wilhelm II once remarked to Escoffier: “I am the emperor of Germany, but you
Jan. 13, 2012