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

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

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

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

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

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

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

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

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

During summer, some Koreans may think of the phrase “iyeolchiyeol” when deciding what to eat. 　Similar to the popular English idiom “fight fire with fire,” Koreans are known to tackle the scorching weather head on by “adding” even more heat. This might take the form of visiting saunas or having a bowl of piping hot soup.   　“Boyangsik,” which translates to “food that strengthens the body,” is a common go-to food during summer because it is believed that such food is made with ingredients that ca

July 22, 2016

On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look for an air-conditioned place to rest. 　There is one more place Koreans think of stopping by on such days -- a samgyetang (ginseng chicken soup) eatery. On lunar days that mark the beginning, middle and end of summer, samgyetang restaurants are crowded with customers yearning for the taste of tender

July 22, 2016

An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. 　 “The exhibition highlights how the summer activities of our ancestors have been passed down through generations and adapted to modern times,” said Choi Jeung-cheol, the president of KCDF, at a press conference at the museum on Tuesday. 　“Eumsik dimibang” from the late Joseon period (Korea Craft and Design Fou

July 22, 2016

Owner-chef Kim Tae-min translates the name of his restaurant, L’Enfance, as “Childhood.”“I called it that because it is my first restaurant,” Kim, 32, said as he explained how it signified he was new to the owner-chef side of the business. Kim may not be experienced at running his own show, but he is a veteran chef, having spent over 10 years working at restaurants in Korea, America and Australia. After clocking in long hours at two high profile French restaurants in Seoul, he struck out on his

July 15, 2016

This shrimp salad with cucumber and Korean pear is lightly dressed with a hot mustard (gyeoja) sauce, which is a classic Korean salad dressing. The hot mustard gives a flavorful, spicy kick to the salad. I used hot mustard powder in this recipe, but you can use gyeoja paste in a tube (yeongyeoja). I stacked the salad ingredients for presentation, but you can arrange them on a plate anyway you want. This crisp and refreshing salad can be an elegant starter or a light meal on a hot summer day!  2-

July 15, 2016

The kings of the Joseon era (1392-1910) tucked into a total of seven meals daily and each one involved meticulous planning. The day would begin with a medicinal herbal soup early in the morning, followed by breakfast, lunch and dinner with light meals and snacks between the three meals. All the meals were carefully planned and prepared by court doctors and kitchen staff, who regarded King’s food as an important part of national politics in the kingdom, which existed more than 500 years before Ko

July 14, 2016