[Home Cooking] Domi Maeuntang (Spicy fish stew made with red snapper)

Maeuntang is a classic Korean spicy stew made with fish. This recipe is made with a red snapper (domi), which has a firm, white flesh with a mildly sweet and nutty flavor.You can use any firm, white flesh fish for this recipe. Cod fish (daegu), monkfish (agu), and yellow croaker (jogi) are some of the common ones. We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. If preferred, use fish fillets, but the head an

May 4, 2018

[Video] Savory pig’s trotters, jokbal

Walking down the streets of traditional markets, some might be shocked by the graphic scene of pig’s trotters hanging upside down. Upon closer look, you will find that the trotters display their fat toes too. Many Koreans actually enjoy eating these trotters. Called “jokbal,” the dish is go-to late-night soul food. It is also representative of Korea’s delivery service culture, as it arrives at your doorstep even in the middle of the night, typically 30 minutes after ordering. (Video shot and pro

May 3, 2018

[Home Cooking] Tofu salad

This simple salad with boiled tofu is a great addition to your spring salad list! Koreans commonly enjoy boiled or pan-fried tofu with a soy dipping sauce, called yangnyeomjang. The tofu and the sauce are usually all you need, but you can turn it into a healthier salad dish by adding a spring salad mix. You can also use baby spinach, arugula, or any other salad vegetables.The good old Korean yangnyeomjang (soy dipping sauce) deliciously complements the nutty tofu and slightly peppery and bitter

May 1, 2018

Summit banquet menu filled with symbolism

Some of the dishes served at the summit banquet pay homage to the people who strived for the peace and reunification of two Koreas, such as chilled salad made with octopus from Tongyeong, the hometown of internationally acclaimed composer Yun I-sang. Dumplings and bibimbap, prepared with ingredients from the birth towns of the two late presidents -- President Kim Dae-jung and President Roh Moo-hyun -- who visited Pyongyang for previous summits, were served.Swiss-inspired dishes were presented as

April 27, 2018

[Herald Interview] Respecting food for enlightenment

Considering culinary experience as part of the daily practices of Buddhism, nun-chef Wookwan strives to introduce Korean temple food to a global audience. Temple food refers to cuisine prepared in a religious manner for Buddhism practitioners. Today, in an age of abundance for many, the moderate food style has gained popularity, taking center stage in the global culinary scene. Wookwan speaks during an interview with The Korea Herald. (Photo by Park Hyun-koo / The Korea Herald)As a Buddhist nun,

April 27, 2018

Around the Hotels

Gearing up for summer at Sheraton Seoul In early preparation for the summer, Sheraton Seoul D Cube City Hotel presents variations of bingsu, a dessert made of shaved ice, milk and various toppings. Two seasonal fruits -- mango and coconut -- are separately used as main topping ingredients. Both menus provide the signature lamington cake and traditional red bean paste made by the hotel chef.Bingsu can be ordered at the hotel’s Lobby Lounge.Bar, Feast and Fit Cafe until the end of August. Mango an

April 27, 2018

[Epicurean Challenge] Unexpected marine delicacies, sea pineapple and sea cucumber

Though famous for raw fish, Korea’s seafood restaurants don’t dish out only fish sashimi. There are many more on the menu, including some that do not look mouth-watering but prove to be unexpected delicacies. Meongge (left) and haesam chopped into edible pieces. (Photo by Im Eun-byel / The Korea Herald)Meongge is one of them. It’s sea pineapple, a type of sea squirt, whose shape strongly resembles a grenade with small fiery-looking bumps. It is red and rubbery and when squeezed, the bumps squirt

April 26, 2018

Bistro uses fermented ingredients to craft borderless eats

After racking up experience in the realm of fine dining, Joo Woo-seok struck out on his own as head chef of Ferment B nearly six months ago.“I wanted to see what I could do,” Joo, 32, explained his decision to take a risk and helm his own kitchen. At Ferment B, which is located in Seoul’s Sinsa-dong, Joo channels a fine dining aesthetic into semi-casual plates that are beautifully presented, delicate and flavorful. “We aim to use fermented ingredients freely to create dishes inspired by various

April 20, 2018

Around the Hotels

Urban picnic from Park Hyatt Seoul Park Hyatt Seoul’s Italian restaurant Cornerstone offers to deliver picnic sets for guests who opt for an urban picnic from May to June. The basic picnic set presents salads and sandwiches prepared in an Italian manner. A sweet dessert and a drink is included in the price of 13,500 won. For those who desire a more luxurious picnic, champagne set is offered, including caviar and smoked salmon. Customers can chose between Moet & Chandon Brut Imperial, Louis Roede

April 20, 2018

[Video] New generation of naengmyeon makers rises in stronghold of masters

Bongmilga’s owner Kwon Hee-seung is one of a new breed of young chefs serving up Pyongyang-style naengmyeon, opening his small restaurant five years ago. Kwon’s personal love for Pyeongyang naengmyeon by Woo Lae Oak -- the oldest naengmyeon restaurant in Seoul, established in 1946 – inspired him with a mission to serve the best naengmyeon in the country. He turned his diner that specialized in makguksu -- a dish using noodles with more buckwheat content than those in traditional naengmyeong -- i

April 20, 2018

[Weekender] Pyongyang vs. Hamhung: Naengmyeons of Korea

Naengmeyon -- icy cold noodles typically served in a broth made of beef, or marinated in a sweet-spicy sauce -- is a popular traditional dish in Korea, with demand particularly peaking in the summer.　The cold noodles are sometimes eaten as a standalone dish at restaurants specializing in naengmyeon, or consumed as a refreshing food to finish off a meal of grilled meat. Typically, naengmyeon is divided into two types: mul-naengmyeon, cold noodles served in a clear broth that typically combines be

April 20, 2018

[Video] Future food source evokes nostalgia for old days

Taking a spring stroll along riverside parks, passersby might be startled by a steaming pot of brownish worms. Called “beondegi,“ the wormlike creatures are boiled silkworm pupae. While the insects are considered a possible future food source, Koreans have been eating silkworm pupae for half a century. Beondegi was a common street food in the late 20th century. (Produced and narrated by Lim Jeong-yeo/Reporter Im Eun-byel appears in this video)During the country‘s rapid industrialization, Korea’s

April 19, 2018

Around the Hotels

Cherry blossom afternoon at Grand Hyatt SeoulGrand Hyatt Seoul hotel’s dining cafe Gallery offers afternoon tea buffet, under the concept of spring cherry blossom. The hotel took advantage of its location, surrounded by blooming spring flowers. As the cafe’s decoration was inspired by a garden of cherry blossoms, bouquets of flowers are placed around the Gallery. Around 17 kinds of pastel toned desserts are prepared, along with coffee and tea. The buffet is prepared every day from 1:30 to 5 p.m.

April 13, 2018

[Epicurean challenge] New ‘rice thief,’ saeujang

Soy sauce-preserved crabs are called a “rice thief” in Korea, as people find it hard to stop eating when the succulent raw crabs are served. But there is a new contender for that coveted title -- raw prawns marinated in soy sauce. Called “saeujang” in Korean, this delicacy is popular among foodies who sing praises of raw seafood preserved in soy sauce.  Saeujang (Photo by Im Eun-byel / The Korea Herald)To make saeujang, the prawns are soaked in a special soy sauce marinade, painstakingly boiled

April 12, 2018

[Trending] #LeeYoungja’s favorite restaurants #YoungjaRoad

A higher proportion of South Koreans are estimated to have enjoyed eating out over the past decade. The latest stats show that there were 660,000 restaurants opened in Korea in 2015, which translates to one eatery per 78 people across the country. The tremendous saturation of restaurants led the popularity of dining review mobile applications and blogs, which help indecisive customers to choose what to eat for the day.  Lee Young-ja (MBC)The recent advent of a comedian’s restaurant reviews, howe

April 12, 2018

[Video] Diversity of Korean seaweed rice roll ‘gimbap’

The season of outdoor picnics has dawned. If Western countries have the sandwich, Korea has gimbap as item of choice for dining alfresco in the park.A roll of gimbap -- rice, vegetables and other ingredients wrapped tightly in a seaweed laver sheet -- is considered both the classic picnic lunch and takeout food for Koreans.The typical gimbap consists of white rice, carrots, spinach, fried egg, ham, cucumber and yellow pickled radish. A timeless item on the lunch menu for Koreans, gimbap has also

April 10, 2018

Around the Hotels

Chef‘s afternoon tea plating at Millennium Seoul HiltonFor a sweet and satisfying weekend afternoon, Millennium Seoul Hilton’s delicatessen Cilantro Deli offers an afternoon tea set, under the presence of its pastry chef. On Saturdays and Sundays, 2:30 to 6 p.m., guests can enjoy some afternoon tea, including sandwiches, boutique cakes and fruit tarts, accompanied by coffee, tea or juice of choice. While the menu may seem ordinary, the delicatessen added a fun twist to it, by having the pastry c

April 6, 2018

[Home Cooking] Gamja jorim (soy-braised potatoes)

Gamja jorim is a braised potato dish. It’s very popular as a side dish at home and restaurants and for home-packed lunch boxes. The potatoes are braised in a slightly sweet, soy-based sauce until the sauce is reduced and the potatoes are tender. It’s a filling, inexpensive dish we all grew up on.This dish can be made with a few staple ingredients in your pantry. I used a carrot and some green pepper for colors, but you can use other colorful vegetables of your choice or simply omit them.You can

April 6, 2018

[Epicurean challenge] Step above steak tartare, yuksashimi

Yuksashimi is a dish of sliced raw beef. It is considered a challenging dish, even for many Koreans, as one has to get over the uncomfortableness of eating raw meat. The dish became trendy on social media in the early 2010s, attracting the younger generation, and today raw beef eateries are filled with young people taking pictures of the food for online posts.  Yuksashimi (Photo by Im Eun-byel / The Korea Herald)While the National Institute of Korean Language asserts the food should be called sa

April 5, 2018

[Video] ‘Meokbang’ streamers embracing amplified sounds to create new stories

One of the latest fads in Korea’s ever-evolving culture of “meokbang” (also spelled “mukbang” ) or eating videos, is “real sound,” where YouTubers capture their chewing noises. Lee Tae-goon and Lee Min-joo are brothers who run the YouTube channel Ddeonggaeddeong, devoted to the siblings and their friends eating and carefully chewing in front of a high-quality microphone. The soundbites of food being savored in the mouth are clearly delivered to the viewers’ earphones. According to chef Park Jun-

April 4, 2018