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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Fast-casual eateries beguile fast-food customers
LOS ANGELES -- Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s.Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.That category is tapping into growing demand for more healthful, specialty foods t
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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Fast-casual eateries beguile fast-food customers
LOS ANGELES ― Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s.Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.That category is tapping into growing demand for more healthful, specialty foods th
Jan. 13, 2012
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Specialty soy sauce cakes a new food fad in Japan
KAMAISHI, Japan ― A roll cake flavored with soy sauce made by a company with old roots in the city of Kamaishi has become a popular symbol of reconstruction from the Great East Japan Earthquake in Iwate Prefecture and around the nation.The Shoyu Roll cake is a collaboration between soy sauce producer Fujiyu Jozo and semipublic company Kamaishi Shinko Kaihatsu.Before the March 11 disaster, the company sold local specialties at its Kamaishi Tokusanhinten shop in the city. One-fourth of the company
Jan. 11, 2012
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Wine of the Week: 2009 Langmeil Barossa ‘Three Gardens’
It’s the time of year for rich, full-bodied reds, and this week that would be the Langmeil Barossa “Three Gardens.” A blend of Shiraz, Mourvedre and Grenache, the 2009 has an understated elegance and a beautiful, silky texture. The fruit is bright with a touch of sweet spice and smooth tannins.Bring it to a holiday dinner party or give some lucky red wine lover a bottle as a gift. At about $18, it’s a bargain.Drink it with prime rib, braised lamb shanks, roasts and stews.● Region: Barossa, Aust
Jan. 6, 2012
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Hobakjeon (pan-fried summer squash)
Hobakjeon is a dish of marinated summer squash that is coated with wheat flour and egg wash then pan-fried. It may also be fried with meat stuffing. In the olden days, hobakjeon was fried with no coating or only the wheat flour coating. Ingredients ● 1 medium summer squash, 1/2 tsp salt● 1/3 green pepper, 1/4 red pepper ● 4 tbsp wheat flour, 2 egg, 1/8 tsp salt ● 3 tbsp edible oil ● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp waterWash the summer squash, slice it into thin pieces
Jan. 6, 2012
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Meet the coffee professor
FORT WORTH, Texas ― Some days, the thought of that first cup of coffee is the only thing that gets Tom Vincent out of bed.In that way, of course, he’s no different from plenty of other people who like a morning caffeine jolt.What sets him apart? For the rest of the day, he never stops thinking about coffee. How to brew the perfect cup. How to teach pros and amateurs alike to do the same. How to create the kind of coffee culture in North Texas that one can find in Austin or Vancouver.This month,
Jan. 6, 2012
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All Hot & Frothy: When the weather gets cold, it’s time to warm up with hot drinks
When the weather gets cold, it’s time to warm up with hot drinksHot pumpkin toddy. Hot buttered rum. Spiced latte. Mulled wine. Are you feeling toasty already? It’s the season for warming up inside with hot drinks, and Tacoma bars are already offering some fine ones on the menu. But they’re just as easy to make at home ― and that way you don’t even have to de-ice the car.“In a colder climate, it’s a little more comforting to have something warm in your hand,” says Rodel Borromeo, executive chef
Jan. 6, 2012
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Wine of the Week: 2010 St. Urbans-Hof Riesling ‘Ockfener ...Bockstein Mosel Kabinett’
German wines can sometimes be astonishing bargains. This gorgeous Riesling Kabinett from St. Urbans-Hof winery in the heart of Germany’s Mosel is a case in point.Juicy and fragrant as a ripe white peach, the 2010 Riesling Kabinett is sheer nectar laced with the bright acidity that makes these wines so food-friendly.Open a bottle for a Moroccan or Thai meal. It’s also a terrific match with cheese. Or simply enjoy it as an aperitif before dinner.● Region: Mosel, Germany● Price: $17 to $20● Style:
Dec. 30, 2011
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American chefs boost fine dining in France
PARIS (AP) ― Paris, once regarded as the gastronomical center of the world, is looking to a cadre of young chefs from a country derided for its love of processed cheese ― gasp, the United States ― to help raise the bar.French chefs have been opening fine restaurants stateside for years, but up until about a decade ago, the opposite would have been almost unthinkable. Now, bright young things from New York, Chicago and Seattle are behind some of the City of Light’s most-hyped, hardest-to-get-into
Dec. 30, 2011
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Mu-malgeunjangguk (Clear white radish soup)
Mu-malgeunjangguk is a soup made with sliced squares of Korean radish boiled in water. It is seasoned with soy sauce and salt. Mu-malgeunjangguk is a basic everyday soup that is easily digested and thus good for children and the elderly. According to Oriental medicine, Korean radishes quench thirst, stop coughing and help digestion. Ingredients ● 300g beef (brisket, shank), 8 cups water● fragrant seasoning: 20g green onion, 10g garlic● seasoning sauce: 1/2 tsp clear soy sauce, 1.1g (1/4 tsp) min
Dec. 30, 2011
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Slow-cooker saves the day
Slow-cookers are the answer to hectic holiday schedules.Slow-cookers, the ultimate set-and-forget timesaving appliance, also can be used to keep foods warm ― convenient for potlucks and office parties.The Rival Co. introduced the slow-cooker ― Crock-Pot is a registered trademark ― in 1971. Slow-cooker recipes have come a long way since.Of course, there’s nothing wrong with dumping in some meat or chicken, adding condensed soup and maybe some vegetables ― it is comfort food. It’s just doesn’t alw
Dec. 30, 2011
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Old fruitcake brings $525 for charity
How much is a 70-year-old fruitcake worth? For a winning auction bidder the answer is $525, which will go to help the homeless in Ohio, the cake's owner said.The fruitcake was baked and sold by a Cincinnati-area Kroger store in 1941 and wound up back at the store in 1971. A note left with the return
Dec. 27, 2011
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From instant to insanely expensive: Consumers demand good brew
Coffee aficionado Choi Seong-il still remembers when instant coffee usually was all one could get for a java fix.“People just did not know how to enjoy a good coffee,” he says while preparing an espresso in a coffee shop in southern Seoul.That was 25 years ago. The delicious dark brew has come a long way since then.According to World Resource Institute statistics, the per capita coffee consumption in Korea has grown four fold in 25 years since the early 1980s to around two kilograms a year. The
Dec. 26, 2011
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Wine of the Week: 2009 Domaine Faiveley Mercurey ‘Clos des Myglands, Premier Cru’
It’s not often that you find a premier cru Burgundy of this quality at this price. I still can’t quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey “Clos des Myglands” would make any Burgundy lover very happy.Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel. It actually would go with alm
Dec. 23, 2011
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Gyeojachae (assorted cold plate with mustard sauce)
Gyeojachae is a fresh salad dish made of vegetables, the Korean pear, chestnuts and sliced pressed meat in a mustard dressing. Gyeojachae stimulates the appetite with its hot, sweet and sour taste. It is usually served as an appetizer. It should be assembled just before serving to keep its taste fresh and prevent it from becoming watery.Ingredients ● 200g beef (brisket), 3 cups water ● fragrant seasoning : 20g green onion, 10 g garlic● 1/2 cucumber, 1/3 carrot, 90g cabbage ● medium 1/4 pear, 1/2
Dec. 23, 2011
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Paris’ Rungis market groaning with seasonal cheer
RUNGIS, France (AFP) ― Plump turkeys adorned with red ribbons, proud capons trussed up in tinsel ― the finest poultry is again the star of the show as French cooks shop for Christmas in Paris’ biggest market.While the French capital sleeps, a vast fleet of trucks and delivery vans perform a ballet in the freezing mist, shipping vast quantities of meat, cheese, vegetables and delicacies to the city’s shops and restaurants.Rungis market is almost a city in its own right, spread over 234 hectares,
Dec. 23, 2011
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It takes money and moxie to operate a food truck
PHILADELPHIA ― A rainy, windy forecast is a day to sleep in for many food truck owners. But the weather didn’t deter Jonah Fliegelman, Nathan Winkler-Rhoades, and Eric Hilkowitz, the owners of Pitruco, a 2-month-old, Ferrari-red pizza truck, from serving lunch recently at 33rd and Arch Streets, one of their regular spots. (Eric gets there at 8:30 a.m. to snag the space.)Jonah called out to a customer, “Would you like an umbrella? We have some you can borrow.” He turned back to manning the truck’
Dec. 23, 2011
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Haemul-kalguksu (Hand-style noodle soup with seafood)
Haemul-kalguksu is a soup made with hand-style noodles and seafood. “Kalguksu” refers to noodles that are kneaded by hand then shredded with a knife. The broth for kalguksu varies according to the ingredients. Anchovy broth, chicken broth and beef broth are commonly used. Ingredients ● 2 cups wheat flour, 1 tsp salt, 1 egg, 1/4 cups water ● 2 tbsp wheat flour (additional flour) ● hand rolled noodles soup: 11 cups water, 50g radish, 30g anchovies, 10g dried shrimp, 20g kelps, 1/2 tsp clear soy sa
Dec. 16, 2011
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Wine of the Week: 2009 Meroi Sauvignon ‘Colli Orientali del Friuli’
The Colli Orientali (eastern hills) of Friuli look right down into Slovenia. The vineyards there are some of the most prized in the region. You can see why when you taste this Sauvignon Blanc from producer Paolo Meroi, who cultivates his 34-acre vineyard organically. It’s rich, racy and pure. The 2009 has a bracing minerality, bright citrus flavors and a touch of lemon grass.Splurge on a bottle to drink with lobster or Dungeness crab. It’s a great match with smoked salmon or trout too, or gravla
Dec. 16, 2011