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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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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[KH Explains] Can smart chargers ease tensions over EV fires?
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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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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
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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
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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
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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
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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
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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
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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
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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
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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
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The cheese ball is back
I’m not sure the cheese ball ever fell out of favor, but it’s certainly back at the center of the table this holiday season.There was Kinston chef Vivian Howard on a recent episode of her PBS series, “A Chef’s Life,” making a spiced pecan cheese ball rolled in country ham chips. On the show, Howard said, “The cheese ball is so cliche at this point I think it almost stands a chance of being cool again.”A recent Huffington Post headline screamed: “Make These Cheese Balls If You Want to Throw a Kil
Jan. 2, 2015
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Homey Japanese food at 28 Teheranro
28 Teheranro, a new Japanese restaurant-pub that opened in October in Seoul’s Daechi-dong, specializes in wholesome and homey meals that are fortifying yet light. “I want to make food that others and I want to eat,” said co-owner and chef Kim Gun-hee. 28 Teheranro represents Kim’s second act. After running a small Japanese restaurant in Seoul’s Gyeongnidan-gil for over three years, Kim teamed up with her brother to open a sophomore effort near Samseong-dong’s Coex. “We work well together,” Kim,
Dec. 26, 2014
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Cooking tips and tricks to smooth the holiday
Doing a lot of cooking over the holidays? We’ve gathered some tricks and tips from our reporting to help you with the little things.Peeling squash: Attack it like chefs do when making supremes, those jewel-like, membrane-less sections of orange. This works best with smooth-sided squash, like butternut. Cut the vegetable in sections crosswise. Place a piece flat on the cutting board. Place the knife blade at the top, just inside the peel. Cut in a downward stroke to remove the peel, with the knif
Dec. 26, 2014
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Around the hotels
Celebration of French cuisine at Grand Hyatt IncheonGrand Hyatt Incheon’s Restaurant 8 presents French course menus during the month of January as part of the restaurant’s promotion for each different global cuisine. The French Café offers a five-course lunch and dinner, featuring luxury ingredients such as caviar, truffles and foie gras, paired with fine French wines. The lunch is 66,000 won and the dinner is 88,000 won. In February, grill chefs will present traditional Korean Lunar New Year me
Dec. 26, 2014
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Festive holiday eats in Seoul
With the holiday season in full swing, restaurants and hotels throughout the city are celebrating with special dinners, drinks and parties. Here’s a guide to where to go for some festive grub and refreshments. Holiday dinnersChristmas Eve at the BeastroOn Christmas Eve, pastry-encased braised beef cheeks with a red wine bone marrow sauce and gingerbread cake with egg nog panna cotta will be featured as special additions to the Hongdae-based restaurant the Beastro’s menu, which will also be spinn
Dec. 19, 2014
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Blue cheese, walnuts take chicken to another level
A dish that comes together quickly can not only look pretty, but wow in the flavor department as well. That is, if you don’t overcook the chicken.But here’s my tip for getting moist boneless, skinless chicken breasts: Sear first, then bake them. To do this, it’s a good idea to use a skillet that’s not nonstick but is ovenproof. You’ll get a better sear on the chicken if it’s not nonstick. First, sear the chicken in the ovenproof skillet and then transfer it to a preheated oven to finish the cook
Dec. 19, 2014
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Around the hotels
Mother & Daughter bonding event at Sheraton Grande Walkerhill Sheraton Grande Walkerhill will hold a special dinner party for mothers and daughters on Friday at the European restaurant Clock 16. The “Merry Mother’s Day” event will start with a seven-course dinner, featuring grilled shrimp and tenderloin as the main dish. The dinner will be followed by a jazz performance and a lecture by dermatologist Seo Gu-il, secretary general of the International Society for Dermatologic Surgery, with tips fo
Dec. 19, 2014
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Modern take on ‘soondae’ soup
Damso-story, a Gangnam, Seoul-based franchisor of Korean sausage “soondae” soup, offers the popular dish with a modern twist.It attempts to break the stereotype of the dish ― strong pork smell, low quality and the usual drab interior of soondae dining places. Soondae is steamed pig intestine stuffed with a mixture of sticky rice, bean sprouts, cabbage or other vegetables seasoned with garlic, ginger, sesame oil and fermented bean paste. Damso-story specializes in soondae soup. For broth, it uses
Dec. 14, 2014
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Myeolchi bokkeum (stir-fried dried anchovies)
Myeolchi bokkeum (stir-fried dried anchovies) (Korean Bapsang)These stir-fried dried anchovies (myulchi/myeolchi) are a popular side dish. Dried anchovies are a staple in Korean kitchens. Medium-sized to large anchovies are primarily used to make stock, while smaller ones are used to make a variety of side dishes. Because they are an excellent source of calcium, Korean moms encourage their kids to eat more anchovies. The dried anchovies are first stir-fried in a little bit of oil, and then mixed
Dec. 12, 2014
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Naturally leavened bread at Lotte World Mall
It is not surprising when Le Pain owner-baker Im Tae-eon says his favorite bread at his bakery is his baguette.Utterly crisp on the outside, chewy on the inside, Le Pain’s baguette is something to pause over. There is that crackle and snap of thin crust, akin to a potato chip in texture, that gives way to a nutty, slightly grainy, airy crumb. “Spread some unsalted butter on and sprinkle a little salt over it,” Im, 39, divulged his own penchant for cutting a freshly-baked baguette and savoring th
Dec. 12, 2014
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Around the hotels
British afternoon tea at Grand InterContinental Seoul ParnasGrand InterContinental Seoul Parnas presents a British afternoon tea set at the Lobby Lounge & Bar to celebrate the completion of the 10-month hotel renovation. The “Weekend High Tea Buffet” promotion offers a wide variety of dessert menus, including Earl Gray cake, brie crème brûlée, blueberry cheesecake and more prepared by the hotel’s patisserie. The selection of the dessert menu was assisted by InterContinental London Park Lane. Gue
Dec. 12, 2014