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

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

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

[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

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

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

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

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

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

Lobster rolls near Garosu-gil

Lobster Shack, one of the latest additions to a growing number of Seoul-based establishments specializing in lobster rolls, aims to lure foodies with its traditional and original takes on that winning combination of lobster meat in a bun.The 36-seat restaurant opened in December near Seoul’s Garosu-gil, a half-underground affair outfitted with colorful wooden buoys and a cute model lighthouse. For Lobster Shack co-owner and baker Aiden Kim, specializing in the famed roll, which first appeared in

Jan. 16, 2015

Grilled Syrian cheese sandwich: Breakfast reinvented

I find it nearly impossible to escape from food. The subject pops up everywhere ― in advertisements, in unexpected places and in conversations. Forever tempted, always hungry, New Year’s resolutions supremely challenged.Recently, even a predawn airport trip left me eager to cook (and eat): The taxicab driver spoke passionately of the food his Syrian family relishes daily. Dark and bitterly cold outside, the driver had me at “grilled breakfast sandwich.” My mouth watered and my brain raced to abs

Jan. 16, 2015

Around the Hotels

Wine-pairing meal at Park Hyatt Seoul Park Hyatt Seoul will present a six-course Italian meal paired with Napa Valley Duckhorn wine on Jan. 24. The dinner will be prepared by three Italian chefs from Park Hyatt Seoul and other Hyatt-brand hotels. The set menu will start with Tongyang oyster seasoned with basil oil and Decoy Sonoma County Chardonnay (2012), and will continue with panzanella (a Tuscan salad of bread and tomatoes with olive oil) with big-eyed tuna carpaccio that will be served with

Jan. 16, 2015

All the world’s a table

2014 was a great year for Yim Jung-sik, executive chef of Jungsikdang in Seoul and its New York outpost Jungsik. The Seoul restaurant recently relocated to the posh neighborhood of Cheongdam-dong while his New York establishment kept its two Michelin stars for the second consecutive year.However, foremost on his mind on the day of this interview, Dec. 19, is his wedding set for Christmas Day. The wedding will be at the Hotel Shilla and he is not sure how many of his friends and colleagues will s

Jan. 9, 2015

Around the Hotels

Strawberry buffet at Renaissance Seoul Hotel Renaissance Seoul Hotel’s Cafe Trevi Lounge is presenting the “Shall We Strawberry” dessert buffet in celebration of the strawberry season. An array of over 15 desserts ranging from strawberry cakes to doughnuts, cookies, pies and juice is provided along with fresh ripe strawberries. The buffet is available every day until March 31 from 2:30 p.m. to 5 p.m. during afternoon tea time. The price per person is 19,500 won (coffee or tea included). Freshly

Jan. 9, 2015

Yukgaejang (spicy beef soup with vegetables)

Yukgaejang (spicy beef soup with vegetables) (Korean Bapsang)Yukgaejang is a hearty, spicy beef soup that’s highly popular in Korea. Made with shredded beef, lots of scallions and other vegetables such as gosari (fernbrake or fiddleheads), bean sprouts and mushrooms, it is a substantial soup that has great depth of flavor. You won’t need anything other than a bowl of rice for a completely satisfying meal on a cold winter day. Beef brisket is the best cut for this soup. It’s a flavorful, tough cu

Jan. 9, 2015

From bits to bites, Seattle techies embrace restaurant world

Standing in front of his enormous, custom-made meat smoker, Jack Timmons is a happy man. He’s a lanky guy who speaks with a gentle Dallas drawl; his family back in Texas, he says, is the kind that always offers a person a drink or a sandwich when they walk in. He loves parties, and he’s throwing one five days a week at his roadhouse on Airport Way. It’s called Jack’s BBQ.Timmons worked at Microsoft for 12 1/2 years ― in IT, in operations, in marketing and in business development. After leaving i

Jan. 9, 2015

Around the hotels

Stay for half price at Conrad SeoulConrad Seoul is offering an accommodation and breakfast package for the New Year that enables guests to stay at a Grand King Corner Suite and receive a 50 percent discount on breakfast if they book for more than two nights in January. The Grand King Corner Suite, which measures 96 square meters, is the hotel’s largest room. Situated on the highest floor of the hotel, it offers a breathtaking panoramic view of the capital city and Hangang River. It features a li

Jan. 2, 2015

Lutefisk mac and cheese? You betcha

Chris Dorff, president of the 105-year-old Olsen Fish Co. in Minneapolis, thinks the way to save lutefisk is to innovate. The dried-rehydrated fish dish that’s been declining in popularity in recent years is typically served plain, with just salt and pepper, melted butter and a white cream sauce. But Dorff thinks younger people would take to lutefisk if only it were bacon-wrapped, or stuffed into tacos.I ate my first lutefisk a couple of weeks ago at an Elks Lodge dinner. While the texture left

Jan. 2, 2015