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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Manhattan ushers in the modern Korean dining experience
NEW YORK (Yonhap News) ― In Midtown Manhattan, the root of Korean food’s popularity stems from the sizzle that fills the air at Koreatown’s many restaurants, whether it be from the crackling heat of stone pot bibimbap or the hot sputter of galbi beef ribs on the grill.Many New Yorkers have been introduced to Korean food here in K-town, yet many would equate it with do-it-yourself tabletop grilling
July 6, 2011
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Lighter, greener plastic wine bottles gain favor
July 1, 2011
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Go-to chef Tal Ronnen becoming new face of veganism
LOS ANGELES ― Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald’s executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vega
July 1, 2011
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Wine of the Week: 2009 Domaine Chignard Fleurie ‘Les Moriers’
If the only Beaujolais you’ve ever encountered is Beaujolais Nouveau and you’ve never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region.Unfined and unfiltered, Domaine Chignard’s Fleurie “Les Moriers” from the great 2009 vintage carries the scent of wild sweet strawberries. It’s so lush and vivid, tasting of blueberries, black cherries and plums. The vi
July 1, 2011
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Bulgogi (Korean Barbecue)
Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with a variety of seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners.Bulgogi (Institute of Korean Traditional Food)Ingredients ● 300 g beef (sirloin)● seasoning sauce : 2 tbsp soy sauce, 1 tbsp sugar,
July 1, 2011
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Cold noodle options
Ruo, Ippudo dish out great summer noodlesIt’s that time of year again, when children gather around convenience stores to pick up their favorite ice cream bars and all throughout the city people are forsaking standard hot Americanos and cappuccinos for iced caffeine. Cold noodles, of course, are also an all-time summer favorite. Naengmyeon (cold Korean noodles) is a classic, but why not change it u
July 1, 2011
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Ingredients for disaster in China
BEIJING — It was a wedding the guests would never forget. Everybody of consequence in the village had been invited to a banquet to celebrate the marriage of the son of one of the wealthiest families. Fifty tables groaned under a lavish spread of dumplings, steamed chickens, pork ribs, meatballs, stir fries, all of it exceptionally delicious, guests would later recall.But about an hour into the mea
July 1, 2011
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Diet soft drinks aren’t so slimming
(MCT)Beverage makers advertise that diet soft drinks help customers control their calorie consumption. However, a study suggests that such beverages may not be an appropriate solution.Prof. Helen Hazuda of the University of Texas tracked the health and habits of 474 adults for around 10 years and discovered that those who frequently drank diet drinks saw their waists expand 70 percent faster than
June 30, 2011
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Bordeaux glitterati unveil stunning wine cellars
MOUSSET (AFP) ― Construction cranes are as ubiquitous as wine critics in Bordeaux’s prized vineyards as leading chateaux brand their estates by transforming their cellars into architectural show pieces.In the case of Chateau Clerc Milon, located across the road from the illustrious vineyards of Chateau Mouton Rothschild and Chateau Lafite Rothschild, the wine scored with critics but it sorely need
June 24, 2011
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Ululani’s redefines the meaning of fine texture
A term synonymous with Hawaii much like ukulele, luau or humuhumunukunukuapua’a (the state fish), shaved ice is a must-have for anyone visiting from the mainland. Shave ice, as the locals call it, has its roots in Asian culture, as it was Japanese plantation workers who first started shaving ice with machetes and flavoring it with fruit juice. One of the near infinite flavor combinations available
June 24, 2011
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Omija-hwachae (Omija Punch)
Omija-hwachae is a Korean berry punch made with omija berries and honey or sugar, and garnished with pear. Omija-hwachae is a cold drink that is typically enjoyed in the summer. It has a beautiful color and is high in organic acids which are good for relieving fatigue and quenching thirst. Omija-hwachae (Institute of Korean Traditional Food)Ingredients ● 1/5 cups of omija, 2 cups water ● 3 tbsp s
June 24, 2011
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Vinegar drinks all the rage
Celebrity drinkers putting vinegar health fad on the mapVinegar, we put it in our salad dressings and dip dumplings in it with some soy sauce. Up until 2005, drinking it was not the norm. Then food goliath Daesang’s Chungjungwon released Drink Hong Cho ― a brilliantly packaged and pleasantly fruity vinegar squash ― for health-conscious Koreans. The beverage was a major hit, reeling in 25.3 billion
June 24, 2011
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Super-chef Vongerichten goes Korean in new series
WACCABUC, New York (AP) ― “Try it. Go ahead, stick your finger in!”The dollop of spicy hot-pepper paste is hard to turn down, coming as it does from the blender of Jean-Georges Vongerichten, one of the best-known chefs in the world, not to mention the owner of 31 restaurants and the man known for basically revolutionizing fine dining in New York.And we’re in his own home kitchen, yet. So the pinky
June 22, 2011
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U.S. chef learns lessons of life in French kitchen
June 17, 2011
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NOVIA e NOVIO for big, stylish bistro meals
“Brunch” has been labeled as luxury in Korea. Lovers of bistro food ― called “brunch” by Koreans ― have had to train their appetites to accept small portions served on a big plate.NOVIA e NOVIO, “girlfriend and boyfriend” in Spanish, is a stylish bistro where people can dine on casual western food with big portions at a relatively low price.Located in Dogok-dong, Gangnam, the restaurant presents a
June 17, 2011
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Pyeonsu (Square dumpling)
Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, “Pyeonsu” which means “a small fragment on the water.”Pyeonsu (Institute of Korean Traditional Food)Ingredients● Broth: 200 g beef (brisket, shank), 10 cups water, ½ tbsp clea
June 17, 2011
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Napa Valley winery custom-makes wines
Famed winemaker Philippe Melka meets with Korean sommeliers to create two special winesNapa Valley-based winemaker Philippe Melka did his research starting in 2005 to create two wines tailored for Korean palates. “I talked to mostly Korean sommeliers and restaurant managers,” the 46-year-old told The Korea Herald. A pattern emerged. It looked like 80 to 90 percent of the market was cornered by Fre
June 17, 2011
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Exhibit serves up Uncle Sam’s role in kitchens
WASHINGTON ― The U.S. government’s fascination with America’s eating predates the nation itself, and the National Archives can prove it.On display at a new exhibit, “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet,” is a recruiting poster from 1776 that lists the rations the Continental Congress offered to the soldiers: beef, peas, beer and candies.Tucked away on the first
June 13, 2011
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Great eats in Gangnam
Three spots near Gangnam Station dole out wallet-friendly, tasty grubGangnam ― as in the area near its namesake subway station ― is not necessarily the first place that springs to mind when a foodie is out looking for a gastronomic treat. More known for its “pojang machas” (street food stalls), karaoke and clubs, this is a spot famed for attracting night owls eager to socialize, de-stress and have
June 10, 2011
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Gujeolpan (Platter of Nine Delicacies)
Gujeolpan is the name of a nine sectioned platter in which eight different vegetables and meats are placed in each compartment and wheat flour pancakes in the center. Gujeolpan was originally the name of the platter but it later became the name of the food. Gujeolpan is a good dish for travel or a picnic because it can serve several foods at the same time.Gujeolpan (Institute of Traditional Korean
June 10, 2011