Most Popular
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Over 82,000 Korean young people unemployed, not searching for job long-term
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40% of Korea's workers who reported bullying faced retaliation: survey
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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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New Fifty Fifty off to strong start
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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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Doctors defend colleague accused of blacklisting non-strikers
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Dandelion salad
This recipe is a simple Korean-style dandelion salad, mindeulle muchim. Dandelion is a wild spring vegetable that is used various ways in Korean cuisine. It’s packed with vitamins A, B, C and D as well as minerals such as iron, potassium and zinc. Dandelion has been used in herbal medicine to treat infections and kidney, liver and stomach problems. Look for the ones that are young and tender. The salad is lightly dressed with a basic Korean sauce, which is slightly spicy, sweet and vinegary. I u
March 13, 2015
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Around the Hotels
Millennium Seoul Hilton offers Spring package Millennium Seoul Hilton is offering a spring package promotion until April 5 in celebration of the upcoming spring season. The Deluxe Room package is priced at 190,000 won and the Premium Room package at 220,000. Both include a one-night stay for two and, for an additional fee of 50,000 won, breakfast for two at Cafe 395. The Executive Room package for 300,000 won offers breakfast for two with access to the Executive Lounge, where guests will be serv
March 13, 2015
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Around the Hotels
White Day package at The Ritz-Carlton, SeoulIn celebration of White Day, The Ritz-Carlton, Seoul is presenting a romantic overnight package for couples. The “Berry Sweet” package includes a one-night stay in a Premier Suite and admission for two to the Club Lounge. The lounge will serve premium cuisine and a variety of beverages from breakfast and afternoon tea to a selection of evening drinks. Also provided are a bottle of sparkling wine and a dessert plate of fresh strawberries and chocolate s
March 6, 2015
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Celebration of Asian cuisine in Seoul
With spring looming, major hotels in Seoul are greeting the new season with flavorful Asian cuisine prepared by some of the top chefs from Japan, Hong Kong and India. The Westin Chosun Seoul has invited Japanese chef Hideki Ishikawa, owner-chef of the Michelin three-starred restaurant Ishikawa in Tokyo, who will present his nine-course kaiseki cuisine made with fresh seasonal ingredients on March 20 and 21 at the hotel’s Japanese restaurant Sushi Cho. “The hotel is presenting the new food promot
March 4, 2015
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Danpatjuk (sweet red bean porridge)
This velvety smooth sweet red bean porridge is a great snack or dessert on a cold winter day. To make the porridge, the beans are cooked down until very soft. Then, the cooks traditionally mash the beans through a strainer to remove the skins to achieve a velvety texture. This process can be grueling, so you can use a shortcut. Puree the beans as fine as possible in a blender. It’s much easier, still results in a very smooth porridge and you don’t waste the nutritious bean skins. This porridge i
Feb. 27, 2015
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Flatbread sandwiches at Panisse
At Panisse, a new sandwich-centric shop in Seoul’s Seorae Village that opened a little over three months ago, the bread takes center stage. Slightly blistered on top, craggly and still warm from its stint in the oven, the flatbread acts as the ideal foundation for Panisse’s sandwiches. “We make 3 kilos of bread a day,” owner Ryu Mi-jin said, explaining how a limited amount of bread is made from scratch. Inspired by oven-baked flatbread sandwiches she tasted while studying in France for five yea
Feb. 27, 2015
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Get in the mood for tomatoes, the apples of love
We have entered February, the month of love. Chocolate may be the popular Valentine’s Day currency, but think outside the chocolate box, think sensual, think pommes d’amour, French for apples of love. In Italian, they say pomo d’oro, apples of gold. We know them in English as tomatoes.Like apples, tomatoes are, botanically speaking, fruit, and they love us right back. They’re low-calorie, high-fiber and super-high in antioxidants, vitamin C and biotin, nutrients necessary for glowing skin and ha
Feb. 13, 2015
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Around the Hotels
Around the HotelsLunar New Year’s packageat Grand Hilton Seoul Hotel Grand Hilton Seoul Hotel is presenting a selection of Lunar New Year packages from Feb. 17 to 22. The Bok (“luck”) Package I includes a one-night stay at a Deluxe Room, a complimentary selfie-stick, and traditional Korean tea for two with a choice of ginger, ginseng, ssanghwa, jujube or yuzu tea. The Bok Package II provides an additional breakfast for two at the buffet restaurant. Free access to the fitness club and swimming po
Feb. 13, 2015
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[Herald Interview] Pierre Herme on his macaron empire
To understand Pierre Herme, it is almost implicitly understood that a bite of one of his world famous macarons is the first step. Luscious, fragrant and delicate, macarons like his orange blossom-rose-ginger morsel serve as sufficient proof as to why he has been touted “the Picasso of Pastry” by French Vogue. Now, with two boutiques in Seoul, the master himself is here in South Korea for a four-day trip that includes, of course, meeting with his fans and visiting his shops. When he sat down for
Feb. 10, 2015
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Yukjeon (pan-fried battered beef)
Yukjeon is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s a traditional holiday dish. In this recipe, I began by marinating the beef slices in a soy-based sauce. Next, I dredged them in sweet rice flour to create a thin skin, and then pan-fried. You can make yukjeon in egg batter if you like, but the beef flavor stands out better without the egg. You can use pre-sliced bulgogi meat, but make sure it’s not too thin or fatty. Enjoy it as part of your Lunar New Y
Feb. 6, 2015
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Meatballs and mash at Park Royal
Park Royal’s black cherry meatballs arrive nestled on a creamy bed of mashed potatoes, a fortifying combination of starchy carbs and hefty protein. Park Royal opened in Seoul’s Seorae Village in November. (Kim Myung-sub/The Korea Herald)Park Royal: 81-10 Banpo 4-dong, Seocho-gu, Seoul; (02) 537-7333; open 11 a.m. to 3 p.m., 5 to 10 p.m. on weekdays and 11 a.m. to 10 p.m. on weekends, reservations recommended; Park Royal’s special dishes cost 18,000 won to 25,000 won, mainndishes cost 35,000 won
Feb. 6, 2015
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It’s snack time in Korea
Japanese enjoy wasabi rice crackers that bring tears to your eyes. In New Zealand, the succulent flavor of roast lamb can be found inside a bag of potato chips. And ketchup-flavored chips are very popular in North America.Just like food, snacks vary across countries ― from flavor to size, shape and even texture. In a way, a bag of chips says something about cultural differences and ethnic tastes. What about Korea? A visit to the packaged snack corner of local supermarkets reveals one noticeable
Feb. 4, 2015
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[Weekender] Health benefits of locally grown seasonal foods
Eating seasonally and locally is a great way to maintain a healthy diet, observes a veteran food consultant and Korea’s first accredited vegetable sommelier. “To me, superfoods are local foods grown in season. They taste better, are cheaper and rich in nutrition,” Kim Eun-kyung, president of the Korea Vegetable Sommelier Association, told The Korea Herald.The 49-year-old fruit and veggie guru said that fruit and vegetables eaten in season have a higher phytochemical content and contain more nutr
Jan. 30, 2015
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New 1-pot meal: Sheet pan suppers
The roasted pork chops with green beans and potatoes (TNS)Ease of preparation is a big selling point for home cooks, which explains our love of slow cooker dinners and one-pot meals.Today’s version of that quick and easy kitchen savior is the sheet pan supper: all the ingredients (protein, vegetables and starch) are placed together on a sturdy, rimmed baking sheet, put in the oven, and a short time later, dinner is served.The technique has been turning up everywhere: New York Times food columnis
Jan. 30, 2015
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Coffee, cookies and charm at Lovesue
The Lovesue Coffee’s cafe latte (left) and Dutch coffee served in the shop’s lovely takeaway cup and bottle (Park Hyun-koo/The Korea Herald)The Lovesue Coffee, a small 14-seat cafe that opened last month, marries an understated stylish aesthetic with solid brews and under-the-radar treats. Co-owners and friends Lee Hyun-ah and Kang Eun-sue add a convivial vibe to their cafe, a lovely spot wedged in between a gathering of fashion and wedding studios on a relatively obscure part of Seoul’s Cheongd
Jan. 30, 2015
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Around the Hotels
Luxury gift sets at Millennium Seoul HiltonIn celebration of the Lunar New Year, Millennium Seoul Hilton is offering a sale on luxury gift sets from Jan. 13 to Feb. 17. The top-grade galbi sets consist of prime-grade hanwoo beef, Australian wagyu and American beef, with prices ranging from 420,000 won to 1.2 million won. The yellow croaker with roe sets are priced at 360,000 won to 680,000 won. Premium food gift sets include preserved abalone from Wando Island, crabs marinated in soy sauce and L
Jan. 30, 2015
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Swiss Guard’s cookbook reveals Vatican culinary treats
VATICAN CITY (AP) ― If an army travels on its stomach, what does the world’s smallest army eat?A chef who serves in the Swiss Guards, David Geisser, is shedding light on the culinary tastes of the pope’s army with a new cookbook. “Buon Appetito” featuring recipes on the soldiers’ current menu and some dishes inspired by the tastes of popes past and present.A favorite meal for the 110-strong Swiss Guards is eggplant parmesan: pieces of breaded, fried eggplant that are topped with tomato sauce and
Jan. 26, 2015
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Daegu jiri (mild codfish stew)
Daegu jiri is a delicate stew made with codfish, or “daegu.” Cod is mild-flavored and has white flaky flesh. It’s a popular choice for Korean fish stews. There are two types of stew made with cod ― spicy (daegu maeuntang) and mild (daegu jiri or malgeuntang). Daegu jiri is enjoyed for its subtle yet deep flavor! I usually use anchovy broth to add depth to the stew. The broth should be light to let the natural taste of the fresh cod stand out. Throw in a couple of clams or shrimp. They can add a
Jan. 23, 2015
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Around the Hotels
‘Happy Hour Canapé Buffet’ at The Plaza Hotel Seoul The Lounge, The Plaza Hotel Seoul’s stylish café & bar located on the lobby floor, is presenting a happy hour promotion with a full canapé buffet and unlimited beverages. Drinks consist of Southern French specialty wine Le Benjamin de Puech-Haut, Scotch whisky Ballantine’s, draft beers and more. A buffet with over 15 kinds of canapés and finger foods will be available, including assorted cheese sticks, Caesar salad, smoked salmon avocado rolls,
Jan. 23, 2015
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Korean beer ranks No. 3 in Iraq
Korean beer exports to Iraq are gaining traction, helping local breweries that are moving to diversify their target markets to bolster growth, data showed Sunday.Exports of Korean beer to the country reached 6,384 tons, or $4.48 million, last year, putting South Korea as the country's third-largest beer supplier. The biggest exporter was Hong Kong with 55,484 tons, followed by China with 20,112 tons, according to the data by the Korea Customs Service.The latest data compared with four years ago,
Jan. 18, 2015