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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[Weekender] Modern Korean cuisine goes mainstream
Ha Jung-yun, 37, who enjoys exploring gourmet restaurants, has written more posts about Korean restaurants on her Facebook page over the past year. “It is fun to taste Korean fusion food, served at a newly opened restaurant with a modern look and at a reasonable price,’’ she said.Modern takes on Korean cuisine, better known as hansik, are a new trend in the restaurant scene here. “I like modern hansik because it is lighter and experimental, while using healthy and fresh ingredients,’’ Ha said.“T
Oct. 31, 2014
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[Weekender] Celebrity chef eyes Korean-French fusion
For many Koreans, Leo Kang is a celebrity chef who gained overnight fame after appearing as a judge on food-focused cable channel Olive-TV’s culinary competition “Master Chef Korea.”His straight-talking style, exemplary career and eye-catching looks helped put him on the map. But what matters more for him than being a celebrity is finding the true colors of his foods. “I have tried to present the dishes that I imitated from world-famous chefs, but now I want my dishes to show my own colors,” Kan
Oct. 31, 2014
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[Weekender] Bibimbap: Perfection in a bowl
Bibimbap, essentially rice mixed with meat and vegetables, often tops surveys on Korea’s signature dishes. It has been popular as a health food both domestically and overseas for quite some time.But the basic recipe of cooked rice with vegetables, beef, garnishes and red pepper paste is not all there is to it. In fact, bibimbap can be a whole lot more, according to “World’s Choice for Well-Being, Bibimbap,” a book that introduces 75 takes on the dish, written by Jhun Ji-young and published by Le
Oct. 31, 2014
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Around the hotels
Thanksgiving roast Turkey at The Westin Chosun Seoul Vecchia e Nuovo, the Westin Chosun Seoul’s Italian Bistro, offers the whole roasted turkey and Australian prime rib prepared with peppercorn sauce for Thanksgiving and year-end parties from Nov. 10 to Dec. 31. The essential Thanksgiving side dishes such as mashed potatoes, gravy and cranberry sauce will be offered with roast turkey with chestnut stuffing. Reservations should be made at least three days in advance. Delivery is available during
Oct. 31, 2014
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Bill Granger’s famous eats in Seoul
Australian celebrity chef Bill Granger’s famous eggs have arrived in Seoul. Praised time and time again by the press, Granger’s scrambled eggs are one of the star items on the menu at his global, multioutlet eatery Bills, which first opened in Sydney over 20 years ago and launched its first Korean branch on Oct. 17. Though less than two weeks have passed since Bills opened in Lotte World Mall, word has spread fast. Tables are buzzing with diners digging into stacks of towering, impossibly thick
Oct. 31, 2014
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Sesame Broccoli
Broccoli is one of those vegetables you either love or hate, but we all know it’s incredibly healthy. Sesame broccoli is a family favorite. Blanch (or steam) the broccoli, and dress it with generous amounts of sesame oil and sesame seeds. There you have it -― a quick side dish that’s nutty, crunchy and delicious! Eat your broccoli!Ingredients:● 450 grams broccoli● 1 tablespoon sesame seeds, roasted and crushed*● 1 tablespoon sesame oil● 1/2 teaspoon minced garlic● Salt to taste (about 1/2 teaspo
Oct. 31, 2014
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5 Most Innovative Korean Restaurants in NYC
NEW YORK -- The demand and enthusiasm for Korean food in New York City have been recently growing steadily among New York foodies. Kimchi, the quintessential Korean side dish, pickled and spiced cabbage, is now being sold in common bodegas as well as at larger supermarkets such as Whole Foods Market and Trader Joe’s. One of the reasons for Korean food’s success is contributed to its appeal to both vegetarians and meat-lovers alike -- with the healthier, vegetarian dishes and with famous barbecue
Oct. 27, 2014
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Serving up Korean food with a sexy twist
It is clich to say that life takes interesting turns, but for celebrity chef Judy Joo, that may very well be the best way to describe the path that life has taken her.The Korean-American who now lives in London began her career on the fix income-trading floor at Morgan Stanley upon graduating Columbia University with an engineering degree. She enjoyed her success but her heart was not in it. It was the fine dining that she was introduced to as a high-earning Wall Street trader that kept tugging
Oct. 24, 2014
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Stuffed popovers and blue velvet cake at Melting Shop
Expect the unexpected at Melting Shop, a brand-new restaurant helmed by the duo who created the restaurants Tastingroom and Miki Creole. Situated in Seoul’s Sinsa-dong near Dosan Park, Melting Shop held its soft opening on Oct. 15 and is slated to hold its grand opening on Nov. 1.At the new establishment, popovers, flatbread and cake are remixed into fresh, fun eats that are as tasty as they are unconventional. “We decided to do something completely new,” said Melting Shop director Kim Ju-young,
Oct. 24, 2014
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Around the hotels
Lotte Hotel Seoul invites Michelin-starred Korean chef Lotte Hotel Seoul’s Mugunghwa is hosting Hooni Kim, owner-chef of the Michelin-starred Danji and the acclaimed Hanjan in New York. The celebrated chef has been invited to present the creations he serves at Danji and Hanjan. The lunch menu, priced at 95,000 won, includes New York-style cold spicy sea bream soup with seaweed and fumet sherbet, Korean beef tartar with natural pine mushroom, butterfish simmered in soy sauce or Hooni Kim-style sp
Oct. 24, 2014
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A pie to remember
Sunday mornings other Minneapolis families went to church; we picked up bagels at the Lincoln Del. That’s how I knew we were Jewish.Dad ordered a baker’s dozen, sliced lox and cream cheese. Also Max’s half dills, whitefish wrapped in paper and a block of gritty halvah. I helped by gazing into the glass case. It was cold, bright and packed with astounding confections. I was mesmerized by the frog cakes, cut to reveal raspberry smiles.Once, the woman behind the counter lifted out a chocolate-cover
Oct. 24, 2014
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Around the hotels
‘Hip flask cocktails’ at Park Hyatt SeoulThe Timber House at Park Hyatt Seoul is serving “hip flask cocktails” in the whisky bottles that people put in their pockets to heat them with body temperature during the cold season. The Timber House is presenting the unique experience of enjoying cocktails in these hip flasks. The hip flask cocktails come in five different kinds. “Talking to Myself” has a bittersweet flavor from a blend of rum, Campari liquor and orange essence. “Butterfly Effect” has s
Oct. 17, 2014
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Bewitch is back
Over six years ago, a veteran fashion industry insider-turned-chef turned a tiny little dry cleaning store into an off-the-beaten-path bistro on Seoul’s Garosugil. From that charmed, sweet nook, she churned out lemon pies with bouffant clouds of meringue and cupcakes slathered in coconut-cream cheese frosting, reeling in seriously committed regulars who came back time and time again for her treats.Then she just as quietly slipped away, closing her little cafe this spring for a six-month hiatus,
Oct. 17, 2014
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Hobakjuk (pumpkin porridge)
Hobakjuk (pumpkin porridge) (Korean Bapsang)With the weather getting colder, we could all use some warm comfort food. For Koreans, juk (porridge) is a popular comfort food either as a light meal or a snack. Hobakjuk is typically made with danhobak and sweet rice. Danhobak means sweet pumpkin or squash and is a variety of winter squash. Traditionally, there are two ways to incorporate sweet rice into this porridge. One is to add small rice cake balls made with rice powder, and the other is simply
Oct. 17, 2014
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Ojingeo muchim (spicy squid salad)
Ojingeo muchim (spicy squid salad) Korean BapsangOjingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. It’s also called ojingeo cho (vinegar) muchim. Along with ojingeo bokkeum, stir-fried squid and vegetables, ojingeo muchim is one of the most popular ways to prepare squid in Korea. Cucumber and Korean radish (mu) are common vegetables for this dish. I did not use radish in this recipe to keep it simple, but try it for an extra crunch factor. If you
Oct. 10, 2014
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Popular Japanese treat lands in Seoul
Croissant Taiyaki, a popular Japanese dessert brand that specializes in red bean-filled, fish-shaped waffles called taiyaki, launched its first Seoul outlet this month. While taiyaki ― called bungeoppang in Korean ― is an age-old street snack prevalent throughout Japan and Korea, Croissant Taiyaki’s variation of the traditional sweet is a drastic departure from the fish treat of yore. A special croissant dough is used in lieu of the usual flour-based batter and then sprinkled liberally with a Ja
Oct. 10, 2014
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Around the hotels
Fall trekking around JW Marriott Dongdaemun Square Seoul JW Marriott Dongdaemun Square Seoul presents a trekking package which invites guests to explore the historic places surrounding the hotel. Guests can choose from three packages: a room-only package, a room and breakfast package and the executive room package. The package, available until Nov. 30, is priced at 299,000 won for the Deluxe Room, 349,000 won for the Deluxe Room with breakfast for two at Tavolo 24 and 369,000 won for the Executi
Oct. 10, 2014
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Stumptown coffee and pancakes in Seoul
The Pancake Epidemic, a creative agency in California, launched its first South Korean flagship cafe near Seoul’s Apgujeong-dong on Sept. 19. A division of the Los Angeles-based marketing agency StreetVirus, The Pancake Epidemic started out as an invitation-only gathering spot. “Private brunches were held every Friday,” said The Pancake Epidemic Seoul general manager Tony Lee, explaining that the original folks in California kept their caffeinated get-togethers exclusive. The Pancake Epidemic S
Sept. 26, 2014
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Around the hotels
‘Discover Korea’ promotion at Grand Hyatt IncheonGrand Hyatt Incheon’s Restaurant 8 presents Korean cuisine until Oct. 31 in celebration of the 2014 Incheon Asian Games. The “Discover Korea” promotion menu includes pancake rolls, seasonal green salad, snow crab meat salad with yuja dressing, Korean beef tartar, sweet pumpkin porridge, assorted Korean pancake and Jedong beef stew. For dessert, seasonal fruit, rice punch, Korean crackers and rice cakes will be offered. The promotion offers a veget
Sept. 26, 2014
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Kongnamul bap (soybean sprouts rice bowl)
Kongnamul bap (soybean sprouts rice bowl) (Korean Bapsang)Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply add soybean sprouts to your rice, and cook the rice the same way you normally do, using a little less water because the sprouts will release liquid. The rice soaks up the nutty flavor of the soybean sprouts as it cooks. It’s also very common to add slightly seasoned beef or pork, giving it another layer of flavor, and making it a more substantial dish. Another
Sept. 26, 2014