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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S. Korea, Czech Republic to increase direct flights
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[Weekender] Young Koreans more open to Japanese cultural products
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S. Korea to inject $37m in joint R&D projects with Czech Republic
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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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[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
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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
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[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
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[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
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[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
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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
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[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
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[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
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[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
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Around the Hotels
Taste of Asia at InterContinental Seoul CoexDiners who wants to devour on Asian food but don’t know specifically what they want can visit Asian Live, a fine dining restaurant located on the second floor of InterContinental Seoul Coex. To celebrate the first anniversary of its grand reopening, Asian Live features a special gourmet promotion through the end of April. It is to launch a special set-course menu of dishes from Korea, China, Japan, India and Arab countries. Diners will also be gifted w
April 1, 2018
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Artisanal charcuterie at Maison Jo
It started with salami, charcutier Jo Woo-ram, confessed, taking a break from hours spent crafting wobbly, luscious blocks of pate and meltingly soft wheels of blood sausage to explain how it all began. “I went to study cooking in Italy,” Jo, 31, said, where he developed a fondness for salami.When he returned to Korea, he found himself craving salami and decided to make it himself. “It tasted good but I wasn’t sure if it was accurate,” he recalled. Maison Jo sells a diverse selection of pate, sa
March 31, 2018
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[Epicurean challenge] Eating ox from head to tail, someori gukbap
In the past, oxen were an important asset for Korean farmers and it was very rare for ordinary folk to have the luxury of eating beef as the oxen had to farm the land and beef was exorbitantly priced. In those days, beef dishes could only be eaten at wedding feasts or other celebrations. Even at those events, not a single part could be wasted. Oxen heads, tails and leg bones, were used to stretch the dishes that could be made. Someori gukbap (Photo by Im Eun-byel / The Korea Herald)Those parts
March 29, 2018
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Around the Hotels
Gourmet weekend at Millennium Seoul HiltonMillennium Seoul Hilton offers multicourse specials at its Chinese and Japanese restaurants, Taipan and Genji, only on the weekends. Taipan, the hotel’s Chinese restaurant, offers a gourmet meal comprising six dishes, at 65,000 won per person. The menu features abalones, crab meat, prawns, beef and pine mushrooms as its main ingredients.Genji, the hotel’s Japanese restaurant, also offers a weekend special at 86,000 won. The weekend special set-course men
March 23, 2018
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[Home Cooking] Gyeran mari (rolled omelette)
Gyeran mari is Korean-style rolled omelette typically made with one or two types of chopped vegetables. Here, it’s simply made with scallions and carrots. Gyeran mari is not hard to make once you have the basics down. Cook the eggs over gentle heat until set, then tightly roll or fold in layers, and cut into slices. That’s it!You’ll be rewarded with a delicious side dish that can be whipped up quickly. Gyeran mari is great as a lunch box item as well. Gyeran mari (Korean Bapsang)Ingredients:3 l
March 23, 2018
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[Epicurean challenge] Another Korean obsession with fermentation: hongeo
Koreans are known for their love of fermented dishes -- for instance, the ever-present kimchi. And Koreans also consume fermented sauces on a daily base. Adding one more to the list is, hongeo, a fermented skate dish, is a delicacy for many. A whole skate is placed in a pile of hay for days for the fermentation that results in its pungent odor -- such that some compare it to a public toilet. Even after the meal, one cannot escape the pungent smell that attaches itself to clothes and hair for day
March 22, 2018
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No phone number, but great tarts at My Funny Dessert
My Funny Dessert’s ascension to worth-the-wait status has been a year in the making, and that is something of a miracle given the shop’s hard-to-find location and utter lack of a phone number. Situated on a small street about a 10-minute walk away from Hanti Station in Daechi-dong, the three-seat nook was originally meant to be a pastry and sweets atelier, but opened as a tiny French dessert shop last February. The three-seater shop offers a variety of desserts including tarts, macarons, madelei
March 16, 2018
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Around the Hotels
Celebrating Easter at Millennium Seoul Hilton For guests who seek to celebrate Easter in a classic yet luxurious way, Millennium Seoul Hilton has prepared various activities and events. Cilantro Deli offers specialty Easter bread and chocolates during Easter week. Precooked Easter lunch hampers will also be on sale at 350,000 won. For lunch on Easter Sunday, diners can head to Cafe 395 for an Easter-themed buffet, at the price of 94,000 per person. On Easter Day, visitors can take part in an Eas
March 16, 2018
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[Epicurean challenge] Going toe-to-toe with fiery dakbal
Chicken is beloved around the globe, but in Korea, extra effort is made to avoid wasting any part of it. Along with the neck and gizzards, Korean cuisine makes good use of the feet. Chicken feet, or “dakbal” in Korean, are widely eaten with alcohol. Their appearance alone can be a considerable challenge, with little effort made to disguise what they are. A typical serving consists of a pile of feet chopped off at the ankle. Dakbal are usually broiled in spicy red sauce, although they are sometim
March 15, 2018
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[Video] An afternoon in Seoul: Vegan cafe
More and more vegan and vegetarian visitors have headed for Korea in recent years, but the concept being relatively new here, some foreign visitors have struggled to find eateries that assure their food is meat-free. Plant is a 100 percent plant-based vegan restaurant in Itaewon, one of a handful of vegan restaurants to pop up around Seoul in recent years. The restaurant offers a wide range of vegan dishes, from the peanut soba bowl and chickpea avocado sandwich to burgers, stews and sandwiches.
March 15, 2018
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[Epicurean challenge]Sliced octopus that keeps on moving, sannakji
Sannakji, sliced raw octopus, is definitely an eye-catcher. Looking at a plate of squiggling octopus parts, many wonder if it is dead or alive. While Koreans love to eat octopus prepared in different ways -- braised, stir-fried and stewed, for example -- eating it raw is also a popular choice. Contrary to the scene in director Park Chan-wook‘s ”Oldboy“ where the protagonist takes a whole live octopus and bites off its head before proceeding to stuff the whole thing into his mouth, the tentacles
March 11, 2018