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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Legendary winemaker turns global spotlight on Burgundy’s vineyards
VOSNE-ROMANEE, France (AFP) -- The French winemaker whose prestigious Romanee-Conti is one of the world’s most expensive wines has helped put the vineyards of his beloved Burgundy on the global map of cultural landmarks. Aubert de Villaine, a reserved 76-year-old, took up the mantle to get the Burgundy region’s unique wine-growing tradition onto the UNESCO World Heritage list. That effort succeeded in July and led to his being named a 2016 “man of the year” by the monthly French Wine Review. “Bu
Jan. 13, 2016
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Korea’s culinary zeitgeist
Korean food and the city of Seoul are having a culinary moment. Globally Korean cuisine has reached the heights of popularity and here, in Korea, a new style enveloping local and foreign flavors has gained strong foothold. Mingles Restaurant in Gangnam, Seoul, is representative of all that is cutting edge about eating in the capital. Its chef patron, Kang Min-goo, is one of the most talked about chefs in Seoul today, taking top spots on restaurant rankings with his beautifully modern take on Kor
Jan. 8, 2016
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Striking the right balance in modern hansik
Chef Kwon Woo-joong has been losing sleep recently, contemplating how to best prepare and present Korean seafood cuisine in front of hundreds of global star chefs and business executives at the upcoming Madrid Fusion in Spain.Kwon Woo-joong (Kwon Woo-joong)Together with the Korean Food Foundation, Kwon will lead a team of five chefs from his Korean restaurant Kwon Sooksoo to represent Korea and introduce three seafood dishes at the global food congress on Jan. 25-27. The Korean Food Foundation i
Jan. 6, 2016
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Hip pasta at the Doughroom
At the Doughroom in Seoul’s Seorae Village, pasta is a must. Head chef Yoon Dae-hyun and team make eight varieties of pasta from scratch, proofing pasta dough for four to 24 hours before crafting coils of gossamer thin capellini and curved shells of cavatelli. “Pasta is our main event,” said Yoon, 29, before explaining that each variety of pasta is used in its own special dish to bolster awareness of pasta’s diversity. For example, one can order “ravioli, tomato” or “orechiette, spinach” off
Dec. 18, 2015
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Home Cooking: Galbitang (beef short rib soup)
Galbitang is a hearty, nourishing soup made with beef short ribs. Typically, the ribs are boiled along with Korean radish (mu), onion, garlic, and ginger until fork tender. A good soup soy sauce is also important for the flavor of this soup. It’s common to add starch noodles (dangmyeon) to the soup at the end of cooking. Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions. Galbitan
Dec. 18, 2015
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[Around the Hotels] Movie time at Grand Hyatt Seoul
Sheraton Incheon gets new name Sheraton Incheon Hotel in Songdo City has changed its brand name to Sheraton Grand Incheon. Sheraton is part of the Starwood Hotels & Resorts Worldwide, a leading hotel and leisure company. The new premier tier -- Sheraton Grand -- is only granted to properties where guests can get exceptional and sophisticated services. The purpose of introducing Sheraton Grand is to recognize the best Sheraton properties that are committed to impressive design, exemplary service
Dec. 18, 2015
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Around the hotels
Verove appointed Hyatt Regency Jeju GMHyatt Regency Jeju announced the appointment of Patrick Verove as its new general manager. Verove will be in charge of the hotel’s operations and management, bringing with him a wealth of experience in the hotel industry.Before joining Hyatt Regency Jeju, he spent more than five years as the manager of Grand Hyatt Incheon. Verove started his career in 1989 at Grand Hyatt Melbourne, beginning his 27-year relationship with Hyatt. “I am committed to continuing
Dec. 11, 2015
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Comfort food to soothe the winter-weary soul
Christine Cho, a Korean-American expat in Seoul, has been eating and cooking her way around the world the last 16 years as a private chef. -- Ed.Winter is upon us, and what better way to begin The Palate, a new column that celebrates food culture here in Seoul and beyond, than with a warming visit to the 76-year-old gomtang restaurant Hadongkwan.One of the most iconic eateries in the capital, Hadongkwan made its name with a long-history of making one single dish: gomtang, a thinly sliced beef so
Dec. 11, 2015
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Intro to homey Korean dishes
For those who wish to enjoy popular dishes such as bulgogi and bibimbap in the comfort of their own homes, “Easy, Home-Style Recipes from the Korean Kitchen,” a new cookbook written in English, provides 20 recipes that can be easily replicated by even those unfamiliar with Korean cuisine.“This book is meant to serve as an introduction to Korean food and Korean culture to people who may have little knowledge of either,” the authors, Han Kyung-im and Jeon Mi-hyang, said in a statement.The book con
Dec. 9, 2015
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Daegu jorim (braised cod fish)
Braised fish is very popular in Korean cuisine. It’s made with just about any fish. I used cod fish in this recipe. Cod is a white fish that has silky texture and sweet, delicate flavor. Typically, chunks of white radish, onion, and chili peppers are also added. Boil the sauce with the radish and aromatic vegetables until the radish turns soft. Then, add the fish to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang an
Dec. 4, 2015
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[Around the Hotels] Grand Hyatt Incheon introduces year-end signature dishes
Grand Hyatt Incheon introduces year-end signature dishes Restaurant 8, located on the first floor of the East Tower of Grand Hyatt Incheon, has launched the “Signature Menu of the Year” until Dec. 31. The course includes five dishes from around the world which were the most popular from Restaurant 8’s “Journey” promotion, which took place throughout the year. The main dish is the black chicken soup, originally presented during the summer, to give guests strength in the freezing winter. Strawbe
Dec. 4, 2015
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Hwayo soju heads to Hong Kong
Hwayo range of premium soju by KwangJuYo (KwangJuYo)Premier Korean liquor brand Hwayo is now available in Hong Kong at celebrity chef Judy Joo’s newly opened contemporary Korean restaurant, Jinjuu.The Korean-American “Iron Chef” winner Joo celebrated the grand opening of her restaurant on Tuesday in Central Hong Kong’s California Tower, where she will be serving up Korea’s top-shelf Hwayo soju. Offering a modern twist on traditional and modern Korean food, the chef opened up her flagship Jinjuu
Dec. 2, 2015
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Around the hotels
‘Year-end Getaway’ at Conrad Seoul Don’t miss Conrad Seoul’s specially priced “Year-end Getaway” promotion. This offer features a wonderful night at Conrad Seoul, with the best views and most spacious rooms in the city. Celebrate your New Year with a getaway vacation with family, friends and loved ones. Conrad Seoul has the most spacious rooms among all five-star hotels in Seoul and is the only hotel that features two queen beds in a twin room. This package is available through March 31 next yea
Nov. 27, 2015
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[Herald Interview] The science and art of kimchi
For Lee Sun-hee, the sous chef at the Sheraton Grande Walkerhill Hotel, making Korea’s favorite side dish, kimchi, is all about science and art.She uses statistical data and historical documents that recorded the cooking techniques of dishes served for Joseon Dynasty royalty to sustain the traditional taste of the hotel’s kimchi.Lee has been making kimchi at the hotel for nearly two decades. Not only does she continuously search for academic papers for new culinary insights, but actually wrote a
Nov. 20, 2015
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[Weekeneder] Seasoning’s greetings
Kimchi, a spicy, fermented cabbage dish, is served at almost every Korean meal. (Korea Tourism Organization)Trucks loaded with piles of napa cabbages carry the season’s fresh produce to grocery stores. Makers of red rubber gloves go all out to ensure sufficient supply, while the nation’s weather agency releases a special forecast, predicting the ideal dates for kimchi-making. All for the love of Korea’s national side dish. From mid-November till early December, before the cold fully sets in, Kor
Nov. 20, 2015
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Bold frontier for kimchi
London-based modern Korean restaurant Jinjuu's Carnitas Fries are garnished with cheddar, pork and kimchi (Lee John Mann Photography) It is hard to say when it all began, but kimchi is no longer solely served alongside or as part of traditional Korean fare. Now, one can find it garnishing non-Korean eats like fries, burgers and paella at Judy Joo’s London-based Jinjuu, Russell Moore’s Camino in California and even on Korean turf in Coreanos Kitchen. “I agree that kimchi is being used in non-Ko
Nov. 20, 2015
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Insects, food of the future?
Bottles filled with different types of dried insects at UZU's exhibition at the Dongdaemun Design Plaza, open until Nov. 29 (Rumy Doo/The Korea Herald) Full of nutrients like protein, iron and vitamins, and both cost-efficient and environmentally friendly to harvest, insects just might provide the perfect alternative to meat -- were it not for the fact that they’re, well, insects.But even beetles and worms can be altered to take on more palatable forms, says UZU, a multimedia artist who is curre
Nov. 20, 2015
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Home cooking: Slow cooker dakjjim
Slow cooker dakjjim (Korean Bapsang)This recipe is a slow cooker adaptation of a classic Korean braised chicken dish -- dakjjim. With a slow cooker, it’s so much easier to make this moist and tender chicken that’s full of flavor. You throw the ingredients in the slow cooker and forget about it until the meat is fork tender and ready to be served. You don’t need to add any water or broth in addition to the sauce in the recipe. Slow cooking brings out a lot of natural juices from the meat and vege
Nov. 20, 2015
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Make your own kimchi
There are hundreds of varieties of kimchi made from cabbage, radish, onion and various other vegetables. But “baechu kimchi,” made from napa cabbage, is the most basic and common. Here’s an easy-to-follow recipe for one cabbage of baechu kimchi from Ro Hyo-sun of Korean Bapsang. Ingredients 1 large cabbage, or 2 small1 cup Korean coarse sea salt 5 cups of water1 pound Korean radish1/4 Asian pear (optional)3-4 scallions Seasoning 1 tablespoon glutinous rice powder (Mix with 1/2 cup of water, sim
Nov. 20, 2015
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[Herald Interview] World latte art champion reveals secrets to success
Caleb Cha (Seoul International Cafe Show) Three things led to Caleb Cha’s win at the World Latte Art Championships this year: eye-catching designs, confidence and endless practice. “I practiced on around 300 cups of coffee a day, seven days a week, for nearly two months,” said the Melbourne-based barista, who was here to participate in this year's Seoul International Cafe Show, in an interview with The Korea Herald last week. “That made for over 12,000 cups of latte art.” Cha, a Korean national
Nov. 18, 2015