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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Imjasutang (chilled chicken soup)
Imjasutang is a cold soup with chicken meat in a chilled broth that is a mixture of ground roasted sesame seeds and chicken stock. “Imja” refers to white sesame. Imjasutang may also be called “kkaekkuktang.” It is believed to maintain health in the summer. This soup was enjoyed by royalty and noble families in olden days.Ingredients - 1 head chicken: 10 cups) water, 1/4 tsp salt- fragrant seasonin
July 29, 2011
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Local bar wins Wine Spectator award
Vin.ga receives second highest honor from prominent American wine magazineSeoul-based wine bar “vin.ga” made history this month, becoming the sole Korean establishment to win the Best of Award of Excellence from Wine Spectator’s Restaurant Wine List Awards. The famous American wine magazine handed out the second-tier honor (the Grand Award is the highest) to only 833 restaurants this year. Last ye
July 29, 2011
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McDonald’s to provide healthier children’s meal
A McDonald‘s Cheeseburger Happy Meal with the new apple slices option is shown on Tuesday, July 26, 2011 in Pittsburgh. McDonald’s Corp. says it is adding apple slices to every Happy Meal, part of the chain‘s larger push to paint itself as a healthy place to eat. (AP-Yonhap News)McDonald’s plans to include fruit and vegetables in its children’s meal sets in response to growing health concerns rela
July 28, 2011
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Asian collectors fuel wine buying spree
July 22, 2011
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Kongguksu (Noodles in chilled white bean soup)
Kong-guksu is a dish of cold noodles in a chilled soybean puree which is made of ground white soybeans after soaked, boiled and skinned. Kong-guksu is sweet and rich in nutrition. It is a summer specialty for people who are easily exhausted from the hot weather. Kong-guksu (Institute of Traditional Korean Food)Ingredients ● 1/4 cup white bean, 5 cups soaking water, ● 4 cups boiling water, ● 4 1/2
July 22, 2011
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Produce, not pasta, key to summer salads
Summer salads are the culinary workhorses of picnics, potlucks and patio parties, and pasta versions are more plentiful than mosquitoes.But isn’t it time to use your noodle ― or rather lose your noodle ― and expand your potluck palette?There are plenty of great-tasting salads sans pasta that are fresh, light and capture the essence of the season much better than mayo-laden macaroni.Find inspiratio
July 22, 2011
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Wine of the week: 2010 Domaine du Gros’Nore Bandol rose
Quick swirl.A beautiful Bordeaux Blanc with a bouquet of acacia, lime and fresh-cut grass. A blend of 40 percent Sauvignon Blanc with an equal amount of Semillon and 20 percent Muscadelle, the 2009 from Chteau Lamothe de Haux has the bracing minerality that makes these wines such terrific summer drinking. And this one is a particularly wonderful bargain.Drink it as an aperitif, with chilled shellf
July 22, 2011
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New York restaurants get touch of Korean spice
Korean touches are being introduced to dishes at major restaurants located in the Big Apple, according to the Ministry for Food, Agriculture, Forestry, and Fisheries.Jean Georges, who has three Michelin stars, started to provide fusion Korean food like pepper paste & butter steak and kimchi hotdogs at his New York restaurants Perry St. and Mercer Kitchen.Georges, who also owns 20 restaurants aroun
July 22, 2011
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Fusion hansik wows expats
About 15 people from different countries delved into dishes with such names as “Kimchi Pasta” and “Seafood Pancake of Seine River” on Wednesday at the Institute of Traditional Korean Food in Waryong-dong, central Seoul. “I didn’t think that it would be this good. The purpose of my travel is to taste Asian food and I finally found things I can really enjoy. The flavors are really nice and soft. In
July 20, 2011
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Yukgaejang (spicy beef and leek soup)
Yukgaejang is a spicy soup made by boiling beef with vegetables such as green onions, bracken, mung bean sprouts and taro stalks. It is a good soup for the summer to stimulate appetite and recoup physical strength with its high protein content. Yukgaejang (Institute of Traditional Korean Food)Ingredients ● Broth: 400 g beef (brisket), 20 cups water fragrant seasoning: 100 g green onion, 6 cloves g
July 15, 2011
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Summer treats with an Asian twist
Cafes put soy, mangoes and sticky rice cakes into cool dessertsHot weather brings out the summer treats at cafes and dessert shops across the nation. While that generally signifies bingsu (Korean shaved ice dessert), ice cream and gelato, a growing number of establishments are taking their cue from Asian ingredients. Fueled by the “well-being” movement and a well-traveled palate, three spots dish
July 15, 2011
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Wine of the week: 2010 Domaine du Gros’Nore Bandol rose
Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.) Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny complexi
July 15, 2011
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Appetite for adventure: Yacht chef travels the seas cooking for the rich and famous
MIAMI ― Victoria Allman has whipped up chocolate chiffon cake for captains of industry and salmon tartar for Brazilian socialites. She has shopped for fresh produce at the crack of dawn in markets from the Bahamas to Tahiti. And she’s done it all with a smile while working 18-hour days pampering the wealthy aboard super yachts that travel the high seas.Allman, 38, is a Fort Lauderdale, Florida-bas
July 13, 2011
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Soda drinkers' creativity gets free rein with high-tech machine
If you thought cable TV offered too many choices when it started displacing the big three broadcast networks, the newest Coca-Cola Freestyle soda machines probably aren't for you.The Freestyle machine is billed as the "Fountain of the Future," a touch-screen, Wi-Fi-enabled, tracking-chip-equipped, soda-dispensing gizmo designed by automaker Ferrari. It uses medication-dosing technology to create s
July 13, 2011
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Smartphones help world’s winemakers foil fraudsters
BORDEAUX, France (AFP) ― For Charles Pillitteri, the fight against fraudsters began when he discovered fake bottles of his Canadian ice wine in Taiwan in 1998.He tried everything to safeguard his product from counterfeiting, from 22-carat gold to invisible ink, only to realize that none would protect the consumer at point of purchase.The proprietor of Pillitteri Estates Winery in Niagara-on-the-La
July 11, 2011
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Europe’s biodynamic wine-makers swim against the tide
July 8, 2011
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Wine of the Week: 2007 Mount Eden Vineyards Chardonnay ‘Saratoga Cuvee’
Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery’s Saratoga line ― designed to showcase the Santa Cruz Mountain terroir ― is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgun
July 8, 2011
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Samgyetang (Ginseng Chicken Soup)
Samgyetang (Institute of Traditional Korean Food)Samgyetang is a chicken soup made by stuffing a young chicken with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days in the summer. People have samgyetang on those days to overcome the heat.Ingredients ● 4 small chickens ● 1 cup glutinous rice ● milk vetch water : 4 mi
July 8, 2011
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Burger Bonanza
Golden Burger Republic spins out 11 varieties of meat-in-a-bun alongside an equally delectable array of hot dogs, fries and desserts. (Park Hae-mook/The Korea Herald)Artisan patties invade ApgujeongThe popularity of burgers is far from waning. Though Seoul is packed with burger joints, new ones keep springing up, proving that this is more than just a craze. Let’s face it. Meat-in-a-bun is here to
July 8, 2011
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Learn Korean cooking for free
The Institute of Traditional Korean Food is offering free Korean cooking classes for foreigners. The “Moving Hansik Class” can be held anywhere in Seoul where more than 30 foreigners are willing to learn how to make “hansik,” or Korean traditional food. The class is open to foreigners currently living or visiting South Korea. “We hope to provide an easy opportunity for foreigners to experience and
July 6, 2011