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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Spring on a plate
Edible blossoms enliven and brighten up mealsFlowers serve as emblems of spring’s arrival, a sign that plants are stirring, birds are warbling and bees buzzing. Though often used to create decorative bouquets, blossoms at the dinner table are not restricted to the vase. Technicolor petals add a burst of color to a bowl of salad, a frosted cake or even a cheesy slab of pizza. The Korean tradition o
April 3, 2011
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Around the hotels
IP Boutique HotelThe hotel’s Café Amiga offers various new menus prepared with strawberries through May 31. The menus include flower and sprout bibimbap, strawberry juice, strawberries with cream and strawberry banana juice. Prices range from 9,000 won to 15,000 won. Other course menus and buffet bars for breakfast, lunch, and dinner are available at 18,000 won, 22,000 won and 29,000 won, respecti
April 1, 2011
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Flavorful raw milk cheese
People who love raw milk cheeses and those who make them say what sets the cheeses apart is the distinctive flavors and the way they can change from season to season.Whether the taste is tangy, sweet, grassy or creamy, aficionados say, it’s almost always memorable.The flavor develops through a required 60-day aging process designed to kill harmful bacteria. Now, that process faces possible reregul
April 1, 2011
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Around the hotels
W Seoul-WalkerhillThe hotel offers the “W Hot Spring” package until May 31. The package includes a one night stay in a Wonderful room, breakfast for two, and two tickets to either sauna facility, Hot Spring or Water Zone. The package is priced at 295,000 won, excluding service fees and VAT. Package users can use indoor swimming pool Wet and fitness club Sweat for free and get a 10 percent discount
March 25, 2011
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Food finesse: tricks to get most nutrients out of your food
The way you prepare your food can be just as important as what food you eat. Is there any point in eating broccoli, for example, if you cook the life out of its natural carcinogen killers? On the other hand, some foods, such as tomatoes, may offer more benefits when they’re cooked.Fortunately, nutrition experts know a few tricks to help you get the most nutrients out of your food.EggsThe process:
March 25, 2011
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Cream puffs galore
Beloved sweet comes in different shapes and sizesWith spring just around the corner, dessert lovers might be experiencing a new set of cravings for classic chou a la creme. Gobs of cool cream or custard oozing out of airy choux pastry shells lose out to molten chocolate fondue and souffles in the winter but hit the mark on a warm, sunny day. In Britain, they are generally called profiteroles, in A
March 25, 2011
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BOSTON, Massachusetts (AFP) ― Seafood industry players from around the world grappled here Monday with ways to net the most elusive catch of all: a solution to the problem of feeding growing appetites with ever fewer fish.The annual International Boston Seafood Show gathered nearly 900 exhibitors from 130 countries including restaurant buyers and hotels, wholesalers, processors and brokers.With demand surging, they have the luxury of working in a booming market.The United States imports 83 perce
March 23, 2011
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How bacon sizzled and people got sweet on cupcakes
NEW YORK, New York (AP) ―Bacon. It’s everywhere. U.S. fast food chain Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that doesn’t sell them?Bacon and cupcakes ― like sliders, bubble tea, popsicles, food trucks and chipotle ― have caught on from coast to coast.But how?Food fads
March 23, 2011
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‘Masitda’ for Mamasita Mex bar, grill
Mexican restaurant fires up casual lunch menuFrom outside, Mexican bar and restaurant Mamasita looks like a posh, high-end establishment, located near the wealthy Cheongdam-dong shopping district in southern Seoul.The two-story building, tucked behind Bennigans at the Hakdong Intersection, has a spacious outdoor garden and a parking lot.Breaking with the stereotype that bistros in Cheongdam-dong a
March 21, 2011
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Recession-racked shoppers still splash on buying organics
RALEIGH, N.C. ― For the past three years, American consumers have been on a shopping diet. They cut nonessentials from their shopping lists. They’ve made do. They’ve thought twice before buying.And yet, they’ve continued to open their wallets for natural and organic products.Many shoppers say that natural and organic items remain on their shopping lists because they’re concerned about their health
March 21, 2011
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Coffee pods invade cafes
Do coffee capsules pose a threat to baristas?At first glance Apgujeong’s Cafe Italico looks like a run-of-the-mill coffee shop.The flagship store of this 20-outlet cafe franchise, however, is anything but average. Visitors will quickly notice the lack of baristas in the back whipping out cappuccinos. They will most likely blink when they see that the menu asks them to pay 500 won extra if they wan
March 20, 2011
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Asian diners are still tucking into sushi at restaurants around the region despite fears that elevated radiation levels in Japan could reach the food chain and contaminate raw ingredients.In Taiwan’s Sushi Express chain, notices informed customers that all seafood was imported before Friday’s quake crippled two nuclear plants on Japan’s east coast sparking fires and explosions that resulted in radioactivity leaking.“The current supply and safety of Japanese food is normal,” reads a poster on the
March 20, 2011
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The occasional carnivore: Flexitarian eaters finding they really can have it both ways
Identifying yourself as an eater used to be simple. You either ate meat, or you didn’t.Now? Maybe you eat meat, but only certain kinds or only on certain days ― or even certain hours. Or you don’t eat meat ― except when you do.If you’re not vegetarian or carnivore, what are you? The term “flexitarian” is catching on, although author Mark Bittman likes “smartly thought-out omnivore.”His most recent
March 14, 2011
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Why rice is king of the Korean table
Quality grains boast serious pedigree, new varieties not far behindFor centuries, rice has reigned supreme at the Korean dining table, acting as an anchor to the traditional spread of banchan (Korean side dishes). In short, rice is crucial to the daily diet and is taken seriously here. Like wines, grains from certain regions are lauded above others. Rice aficionados even prefer specific varieties
March 13, 2011
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Around the hotels
Lotte Hotel Seoul Lotte Hotel Seoul’s Chinese restaurant Toh Lim on the 37th floor has invited the executive chef Fung Chekeung of the two-Michelin-starred Chugoku Hanten Fureika and the owner chef Nakazo Tomizo of Chugoku Hanten Group to showcase the essence of Chinese cuisine on March 16 and 17. Chugoku Hanten Fureika’s nine-course lunch and dinner courses will include a special Chinese BBQ appe
March 11, 2011
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As shoppers demand customization, companies say: Do it yourself
CHICAGO ― Blame it on Starbucks. Consumers seem to be looking for ways to personalize everything they buy. It’s not just picking apps for their phones, special touches for their shoes or music for their iPods, but down to customizing everything from mashed potatoes to the water they drink.Alexander Chernev, an associate professor of marketing at Northwestern’s Kellogg School of Management, said co
March 7, 2011
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Ferrum Tower, a foodie mecca
Four premium restaurants drawing gourmands, more outlets comingWhen Ferrum Tower opened last summer it looked every inch the slick office building. Slicing the firmament, this Dongkuk Steel-owned 28-story high skyscraper shouted corporate cool. Located flush up against shopping-and-tourist hotspot Myeongdong, the new addition soon started attracting rave reviews from bloggers. No, it wasn’t becaus
March 4, 2011
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Korean restaurant chains should target China first: consultant
The Korean food chain industry is quickly expanding overseas on the back of growing global interest in Korean food in recent years.Korean restaurant chains, however, should realize that there are only two markets in the world to which they can successfully take Korean cuisine without much alternation, a U.S. hospitality consultant has said.“I’ve met many Korean government officials and I have advi
March 2, 2011
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Cointreau wants hansik course for Le Cordon Bleu’s Korean campus
French chief believes Seoul ready for Michelin Red GuideHere for his bi-annual visit to Le Cordon Bleu’s Korean campus, Andre J. Cointreau ― president, CEO and MD of the prestigious culinary institution ― revealed a desire to change up the curriculum with a program devoted to Korean cuisine.“We have now opened a Thai cuisine classical cycle in Le Cordon Bleu,” Cointreau told The Korea Herald durin
Feb. 27, 2011
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Around the hotels
Sheraton Incheon HotelThe hotel has appointed Jeon Ha-ryong as its new executive chef of its Chinese restaurant, YUE. Prior to joining the hotel, he built his career in deluxe hotels in Seoul specializing in Chinese and Asian cuisine. Working for the Sheraton Incheon Hotel, Jeon said he will focus on introducing original tastes and recipes in Chinese cuisine. For reservations, call YUE at (032) 83
Feb. 25, 2011