Most Popular
-
1
Yoon, Fiala seek wider range of cooperation beyond nuclear energy
-
2
40% of Korea's workers who reported bullying faced retaliation: survey
-
3
Over 82,000 Korean young people unemployed, not searching for job long-term
-
4
600 evacuated as heavy rain floods roads, homes in southern regions
-
5
[KH Explains] Can smart chargers ease tensions over EV fires?
-
6
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
-
7
S. Korea, Czech Republic to increase direct flights
-
8
[Weekender] Young Koreans more open to Japanese cultural products
-
9
S. Korea to inject $37m in joint R&D projects with Czech Republic
-
10
1 in 5 households to have breadwinner over 80 in 30 years
-
[Home Cooking] Hongeojjim (Steamed skate)
Hongeo (skate) is a popular fish in Korea. It’s eaten in many ways -- raw, fermented, steamed, pan-fried, spicy, mild, etc. Today, I’m showing you how to make hongeojjim (steamed skate). This delicate, firm fish has a mild, sweet taste and a unique texture. It has cartilage -- no bones. You can make this recipe with a whole wing or serving size pieces by cutting along the line of the cartilage. When cooked, the strands of flesh peel right off the cartilage, making it very easy to eat. Traditiona
March 10, 2017
-
[Around the Hotels]
‘2+1’ package at Hyatt hotels in Korea The Grand Hyatt Seoul, Grand Hyatt Incheon and Hyatt Regency Jeju are offering a “2+1” combined package this spring. Guests can stay two nights and get one extra night for free if they book before March 31. Their stay period should be from March 1 to April 23.During the period, guests in Jeju Island can enjoy the cherry blossoms as well as flower festivals. Each Hyatt hotel in Korea has amenities including fitness centers, indoor and outdoor swimming pools,
March 8, 2017
-
Hip carbs at 88 Bread
Danish toast bread -- a buttery, multilayered pastry loaf -- is on the verge of becoming Seoul’s hottest “it” carb. Similar in shape and flavor to regular toast bread, Danish toast bread is richer than its ubiquitous sibling, mainly because of how it is made, with alternating layers of dough and butter braided into a loaf. Separating layers of dough with butter results in the feather light pockets of air that are trademark pastry, like those found at the delicate center of a croissant. Danish to
March 3, 2017
-
What the rich eat on their private planes
If you prepare food for Angelina Jolie, Michael Jackson, Simon Cowell and other multimillionaires while they’re lying on their private planes, what’s on the plate had better be good and nothing your diners’ palates might desire had better be missing. That slice of lime, wedge of Morbier cheese, tin of Russian caviar or bottle of Dom Perignon has got to be on board before takeoff; after all, there’s no Whole Foods Market or Super Cellars in the sky.Harry Purut, CEO of the Wood-Ridge, New Jersey-b
March 2, 2017
-
[Home Cooking] Gulguk (Oyster soup)
Oysters are in season, and they are great in soups. This oyster soup is simple, refreshingly clear, and incredibly briny. The recipe uses two main ingredients -- oysters and radish. The oysters impart a strong briny flavor, so you don’t need to use a flavorful broth such as anchovy broth as a soup base. I simply add a small piece of dried kelp (dashima) to boost umami, and use salt to season to highlight the briny flavor of oysters. You can use a little bit of soup soy sauce if you want. The ra
Feb. 25, 2017
-
[The Palate] Winter’s oceanic jewels
Oysters can be thought of as the jewels of the winter food season. Delicate, briny and creamy are just a few ways one can describe these beloved bivalves, renowned for their plating style, alluring taste and texture, as well as their sensuous appeal. Oysters in Korea, mainly farmed and harvested from the clean cool southern waters of South Jeolla Province, are abundant and affordable, making a pleasing addition to any dish nearly year-round. But during the winter, when the colder waters produce
Feb. 25, 2017
-
Around the Hotels
Yachting package at Hyatt Regency Jeju The Hyatt Regency Jeju is offering a yachting package for families until the end of this year, combined with accommodations at the hotel.The package includes a one-night stay in a guestroom and a one-hour yachting trip for two adults. During the tour, guests will see the Jusangjeolli Cliff and have a chance to go fishing. Wine and other beverages are served during the trip. Photographs of the yacht are provided. Guests have access to the hotel’s swimming po
Feb. 24, 2017
-
3 Korean restaurants among Asia’s Best 50 by Pellegrino
Three Korean restaurants were included among the 50 best restaurants in Asia, in a list sponsored by S.Pellegrino & Acqua Panna.Seoul-based Mingles took the No. 15 spot and retained its position as the top-ranked Korean restaurant for the second straight year. The 3-year-old restaurant last year marked its first entry on the list in the same spot, winning the Highest New Entry Award. The Michelin-starred restaurant by Spain-trained chef Kang Min-goo serves a fusion of Eastern and Western cuisine
Feb. 22, 2017
-
[Herald Interview] Chef dreams of sustainable food ecosystem
America’s dinner table has been quintessentially defined by the corn-fed, seven-ounce steak, served with steamed baby carrots. While the dish may be savory, the agricultural practices involved in its creation have not been so kind to the soil, sapping it of vital nutrients. That needs to change, according to Dan Barber, chef and co-owner of the Blue Hill restaurant in Greenwich Village, New York City. Barber says it’s time to move beyond the “farm-to-table” model and espouse a holistic paradigm
Feb. 20, 2017
-
What makes celebrities jump into winemaking?
There is a saying among the people who take grapes and turn them into our favorite beverage, and it goes like this: To make a small fortune in the wine industry, you have to start with a large one.Although I’ve never invested (or lost) a penny in a winemaking operation, I trust that the saying is true more often than it’s not. Which is fine -- we’re talking about poetry here, not finance. Making money is not the main priority. That’s easy for me to say, since I have no skin in the game. But real
Feb. 17, 2017
-
Time to eat? Maybe not. When you chow down, not just on what, can affect your heart
It’s not just what you eat that affects the health of your heart. It’s also when you eat it.A new statement by the American Heart Association says there’s growing evidence that the timing of your meal matters when it comes to cardiovascular disease. The conclusion: Earlier is better.The statement, published in the American Heart Association journal Circulation, suggests that planning when to consume meals and snacks as well as not skipping breakfast -- all hallmarks of a healthy diet -- might re
Feb. 17, 2017
-
[Weekender] For those who want restaurant-quality meals at home: semi-cooking food boxes
A rising culinary trend dubbed “semi-home-cooking” delivers to a very specific consumer base: people who are wary of eating out but do not want the hassle of cooking -- and cleaning up -- in their own kitchens.A number of services have begun selling “food boxes,” where prepped ingredients -- prewashed, peeled, sliced and diced -- and sauces are delivered straight to their door, often on the day of order, for hassle-free cooking.A box for the Korean staple doenjang jjigae from food box service My
Feb. 10, 2017
-
[Weekender] Just the way you like it
Once associated exclusively with likes of the Louvre, the Smithsonian and other museums of art and science, the use of the word “curation” has expanded in its scope to include aspects of everyday life.This includes the constant question for single-person households: What to do for breakfast, lunch and dinner?Various food curation services here, both online and offline, are now offering a helping hand in better understanding the art of dining.Gourmet 494, located inside the Galleria Department St
Feb. 10, 2017
-
[Weekender] Online companies ring the changes in food industry
Joseph Kim, a computer programmer living in Seoul, is a busy man. He is so overloaded at work he can rarely go grocery shopping.With few hours to spend at the gym, his weight has been creeping up steadily, forcing him to change his diet and have salads delivered to his door twice weekly. All he has to do is order on his computer or smartphone.Wrapped in a green eco bag and consisting of an assortment of fruits and vegetables, the curated meals he receives have helped him deal with his predicamen
Feb. 10, 2017
-
Sweet planets at Compostela
When Compostela patissier-CEO Kwon Young-mi decided she wanted to create sphere-shaped cakes she had no idea how difficult it would be. She also had no idea they would be such a hit. “When I first tried to make the cakes, it was hard and I realized why people tend not to do it,” Kwon said, in half jest. Kwon stuck to her concept and succeeded. When one walks into her newly-minted dessert cafe, colorful, glossy globes of sweetness are the main attraction, a toothsome vibrance heightened by a mini
Feb. 10, 2017
-
[The Palate] Beautifully crafted, domestically made
Bright white sterile walls and a cool, clean minimal decor radiate from the big windows of the newly opened cheese shop and restaurant Cheeseflo in busy Hannam-dong. Wedged between two streets near the Leeum Museum, the restaurant showcases its in-house-made cured meats hanging in an aging room with an immaculate glass encased affinage room at the opposite end. Cheeseflo immediately entices passersby with its attractive homemade products, but the true allure lies within its doors. Cheeseflo‘s a
Feb. 3, 2017
-
[Around the Hotels] Packages and promotions
Valentine’s Day package at Grand Hyatt SeoulThe Grand Hyatt Seoul is offering a Valentine’s Day package that includes a one-night stay at a Grand Room, bottle of wine, signature doll and Jo Malone London hand-wash gift box. Couples can have breakfast the next day and check out at 2 p.m. The package is available from Feb. 10 for 320,000 won. For information and reservation, call (02) 799 - 8888 or visit seoul.grand.hyatt.kr.Valentine’s package at Novotel Ambassador Seoul GangnamNovotel Ambassador
Feb. 3, 2017
-
Young, foreign restaurateurs make foray into Seoul alleys
Kevin Scheid (left) and Gregory DeFraize, the owners of French bistro L'Empreinte, pose for a photo after an interview in their restaurant in Yeonnam-dong, Seoul, Wednesday. (Park Hyun-koo/The Korea Herald)After working at a hotel kitchen and a hip Itaewon eatery for several years, French chef Gregory DeFraize, 34, decided to open a place of his own early last year. L’Empreinte, meaning “impression,” his bistro is a 110-square meter-piece of Lyon, the chef’s hometown, in a corner of Yeonnam-dong
Jan. 30, 2017
-
[Around the hotels] Packages and promotions
Chinese cuisine at Grand Hyatt Incheon The Grand Hyatt Incheon is offering a promotion of Chinese fusion dishes prepared by Chef Moon Sung-jo until the end of February. Moon has prepared a selection of Beijing-style dishes made of healthy ingredients, including duck, pine mushrooms and abalone.Various dim sum dishes are also available along with a pine mushroom soup, duck noodle soup and deep-fried Mero fish. Desserts include mango sago, seasonal fruits and coconut. The price is 66,000 won per p
Jan. 20, 2017
-
Tastingroom duo masterminds another hit
Restaurateurs often dream of holding a track record the likes of that held by the duo behind hit eateries Tastingroom and Melting Shop. Since the launch of their first Tastingroom in Seoul nearly eight years ago, the husband-and-wife team has seen continued success, opening multiple Tastingroom outlets and yet another hit restaurant, Melting Shop, in 2014. Now Kim Ju-young and her husband have circled back to where it all started, to the spot where they opened their first Tastingroom. Here, the
Jan. 20, 2017