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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1 in 5 households to have breadwinner over 80 in 30 years
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New Fifty Fifty off to strong start
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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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‘Collective kitchen’ GBB defies boundaries
GBB Kitchen, a new grub-centric spot that opened this April in Cheongdam-dong might have more than one foodie scratching his or her head in confusion. There are no signs, no indication it exists on the sixth floor of a building near Hakdong Intersection and the menu-less brunch, only available on Saturdays, requires a reservation. Cooking classes are held twice a day, Tuesday through Friday, and spontaneous dining events are announced via the spot’s Instagram account. In short, GBB, which stands
Sept. 9, 2016
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British tea is booming in China, the drink's birthplace
HARROGATE, England (AP) -- Ji Mengyu sinks into a soft chair with her cup of tea to the sound of tinkling teaspoons and light chatter. The opulently decorated Victorian tea salon is quintessentially British, something straight out of Downton Abbey. Except it‘s in Beijing.The 25-year-old HR professional is one of a growing number of Chinese who are looking past their country’s ancient tea traditions in favor of imported British blends. For Ji, the tea has an aura of luxury and quality, and gives
Sept. 8, 2016
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[The Palate] Healthful and humble Wild Perilla plant, deulkkae
There are foods and dishes that are instantaneously identifiable with certain cuisines and become culinary symbols for whole countries: Italy and pizza, Argentina and steak, the US and hamburgers. If there were ever a dish that exemplified Korean cuisine it would most certainly be kimchi. Synonymous with the pungent spicy fermented foods of Korean cuisine, and currently enjoying its moment of fame having stepped out of a less than appealing light, kimchi has crossed many borders and palates arou
Sept. 2, 2016
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[Home Cooking] Ojingeo gui (spicy grilled squid)
Cooked in many different ways, squid (ojingeo) is an essential and versatile ingredient in Korean cooking. Grilled squid is highly popular as street food or drinking snack food (anju), but it’s also popular as a main or side dish at home. I used a small variety of squid called hanchi, which has thin flesh and short tentacles. You can also use larger squid for this recipe. The squid are marinated in a spicy gochujang sauce which gives it an intense flavor with heat! Typically, the whole squid is
Sept. 2, 2016
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Unconventional Korean desserts at Atelier DoSuHyang
None of the Korean-style desserts at Atelier DoSuHyang, located in Cheongdam-dong, Seoul are what one would expect to find at a traditional Korean rice cake shop. While there are “injeolmi” -- rice cake made by pounding steamed glutinous rice flour into sticky submission -- and “yaksik” -- glutinous rice treats customarily seasoned with soy sauce, sesame oil and honey -- neither are the kind commonly found at rice cake shops in Korea. Absent are the more recognizable rectangles of injeolmi coate
Aug. 26, 2016
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[Weekender] Korea’s budding winemaking scene
YEONGCHEON, North Gyeongsang Province – Popular wines in Korea are mainly sourced from countries such as France, Italy and Spain, but recently, locally produced Korean wines have been carving out their own share of the market.Korean vineyards started to venture into winemaking in the late 1990s and benefited from an unprecedented wine boom driven by the hit Japanese wine-themed comic “The Drops of God” in the early 2000s.Vineyards on the island of Daebudo on the west coast jumped into winemaking
Aug. 26, 2016
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[Weekender] Koreans more adventurous with wine
For many Koreans of a certain age, hearing the word “Majuang” will bring a wistful smile. It is difficult to recall the taste, but in the days when imported wines were a rarity, Majuang ruled. The story has it that Majuang, launched in 1977, was created at the behest of the late President Park Chung-hee, who, while visiting Germany, hit upon the idea of producing grape wine in Korea as an alternative to the traditional rice wine. The country suffered from a rice shortage at the time and the man
Aug. 26, 2016
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[Herald Interview] Wine master Jeannie Cho Lee talks pairing for Asian palate
When it comes to wine, most people would envision the sun-kissed vineyards of Italy, France or California. In contrast, Asia and its cuisine are not often brought up when discussing wine culture. But Korean-American wine critic Jeannie Cho Lee is looking to change this perception and put Asia on the international wine map. Based in Hong Kong, the author, journalist, consultant and wine educator is a highly regarded wine master in Asia. Master of Wine Jeannie Cho Lee (Jeannie Cho Lee) In 2008,
Aug. 26, 2016
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Zucchini tart recipe will make you wish you had planted more, not less
Houseguests can be ingrates. Once, I invited an asparagus family to the garden and the whole clan stalked away. Perhaps my hostess skills need some work.Apparently to make asparagus feel at home, you have to cultivate loose soil, deep trenches and patience. So this summer, years after my first failure, I fluffed a comfy bed and opened a sack of “crowns,” which is to say roots. Each looks like a small, dehydrated octopus. I spread the tentacles, sprinkled dirt and practiced patience.Which was unn
Aug. 26, 2016
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Newspaper says it uncovered KFC’s secret recipe
CHICAGO (AFP) -- Is the secret KFC recipe a secret no more? A US newspaper says it may have inadvertently stumbled upon the closely guarded blend of spices and herbs that coat the global restaurant chain’s signature fried chicken. A key ingredient, according to the Chicago Tribune, is white pepper -- the aromatic kin of regular pepper, but without the dark skin. The newspaper sent a reporter to write a story about Corbin, Kentucky -- a small lakeside town where the first KFC chicken was served m
Aug. 25, 2016
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[Around the hotels] Round up of hotel events and news
Mediterranean promotion at Courtyard by Marriott Seoul Pangyo Courtyard by Marriott Seoul Pangyo will be presenting the Mediterranean promotion at the hotel buffet MoMo Cafe from Sept. 1-Oct. 31. The promotion will offer guests a wide variety of classic Mediterranean dishes, including fresh Greek salad, grilled lamb chops, chicken and lentil stew, seafood paella, and more. The package starts at 37,000 won for lunch, and 49,000 won for dinner on Monday and Tuesday, and 69,000 won from Wednesd
Aug. 19, 2016
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[The Palate] Cool and crisp lettuce wraps, ssambap
In the midst of this unusual heatwave, most locals tend to rely on the usual “go-to” summer foods in an attempt to cool off during these record-breaking temperatures. But, how many chilled noodle soups and chicken based dishes can one eat before the appetite starts craving something new? Abroad, salad is the summer “it” food and takes on many creative forms as a refreshing and cooling meal. A dish that requires little effort and zero heat to prepare, enjoying fresh raw greens and vegetables is
Aug. 19, 2016
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[Home Cooking] Omurice
Omurice is fried rice wrapped in egg omelette. It’s a fusion dish that combines Asian fried rice with a Western omelette and ketchup. Flavored with sweet and tangy ketchup, omurice is especially popular with children. If you don’t favor ketchup in fried rice, it can be omitted. The fried rice will still be delicious inside the soft egg omelette. Likewise, you can increase or decrease the amount of ketchup to your liking. Use day old rice if available. If you need to make fresh rice, make it slig
Aug. 12, 2016
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Korean food made simple? Yes, it’s possible, says Judy Joo
NEW YORK (AP) -- The American palate has gotten sophisticated enough that kimchi is considered a health food and bibimbap can be ordered alongside mac and cheese.But cooking Korean food still seems like a Herculean task. When you start thinking about the ingredients involved, like gochujang (fermented chili paste) and soju (a spirit used like cooking wine), and you may be tempted to order takeout.Don’t. Judy Joo is here to tell you that it’s not as complicated as it sounds. Her new book, “Korean
Aug. 12, 2016
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Hipsters and greybeards clink pints at U.K. Beer Festival
LONDON (AFP) -- Grizzly-bearded ale swillers and well-groomed hipsters jostled for bar space Tuesday at the Great British Beer Festival -- with the latter group driving the U.K.’s craft beer boom.The two tribes do not make for obvious bedfellows, but a love of traditional beer -- plus obscure facial hairstyles -- is more than enough to bring them together.And though some hoary old-timers are quick to point out the difference between the new wave of craft beers beloved by hipsters and unpasteuriz
Aug. 11, 2016
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Beyond wheatgrass: vegan junk food is all the rage
LOS ANGELES (AFP) - Vegan diets are considered by most as healthy and environmentally responsible, with celebrity poster children touting benefits like weight loss, clear skin and increased energy.But even vegans -- who eschew all animal products like meat, eggs and dairy-- crave junk food. As the movement becomes more and more popular, temptations including donuts, pizza and mock hamburgers allow vegans to eat just as badly as everybody else.“There are a lot of unhealthy options. It's hard to r
Aug. 11, 2016
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Cannabis chef takes fine dining to new high
LOS ANGELES (AFP) -- Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.As more U.S. states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is
Aug. 4, 2016
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Cakes with a novel twist at Vanilla Cloud
At first glance, the cakes at Vanilla Cloud -- a “dessert boutique” in Cheongdam-dong -- look predictable. There are colorful layer cakes and dainty mousse-like affairs, mouthwateringly displayed in a pristine, climate-controlled case. Nothing is over-the-top or flashy. Nothing screams cutting-edge. Yet, each forkful reveals that owner-chef Park Yena’s desserts are far from run-of-the-mill. “I wanted to create desserts that encapsulated my own visions,” said the former designer. Park started her
July 29, 2016
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[Home Cooking] Mul naengmyeon (noodles in cold broth)
Naengmyeon is a cold noodle dish of thin, chewy noodles made with buckwheat and potato or sweet potato starch. Mul naengmyeon is served in a clear, refreshing broth that’s typically made with beef broth, dongchimi (radish water kimchi) broth or both.To make mul naengmyeon, you will need to prepare the broth ahead of time and chill it. You can use a combination of beef broth and dongchimi broth, if available. Otherwise, simply use beef broth.Another item you will want to make ahead is the naengmy
July 29, 2016
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[The Palate] Raw seafood soup, mulhoe
In Korea the winter months are known to be the best time to enjoy seafood from the surrounding cold waters. However, it is in the summer when the bounty of the sea and fish “hoe” are the most desired. Fresh catches from the ocean served chilled take on many forms in Korean cuisine and become the perfect match to the warm summer season. Cool on the palate and easy on the appetite, local seafood glorifies summer eating as it should be enjoyed, and one dish that is best in-season is the raw seafood
July 22, 2016