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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Former trader quits Playboy to open own Korean restaurant
Judy Joo is missing Playboy. The Morgan Stanley trader-turned-chef has quit the London club to open a restaurant and recalls the fun she had over three years, cooking for celebrities from Justin Bieber to Kate Moss. “Talk about a massive fun factor with the brand, and the stories I walked away from there,” Joo says. “It was incredible, hanging out in the Playboy Mansion in L.A. and looking after tons of rappers and footballers. ‘‘And I miss the bunnies. I love those girls. Who doesn’t love being
Sept. 25, 2014
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Pulled pork parfait at new BBQ spot
Hefty ribs, piquant housemade sausages and pulled pork parfaits are the major edible attractions at Holy Smoke, a new barbecue joint that officially opened in Seoul’s Haebangchon district this Wednesday. Owner-chef Mongo Kim, who trained at Le Cordon Bleu Australia, is the man crafting all this tasty protein, building each dish from the ground up, from the sauces to the sausages to each component of his hearty parfait. Given that prior to Holy Smoke the accomplished chef was doing French cuisine
Sept. 19, 2014
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Kimchi bibim guksu, (spicy noodles with kimchi)
Kimchi bibim guksu (spicy noodles with kimchi) (Korean Bapsang)When there seems to be nothing in the fridge, bibim guksu made with kimchi comes in handy for a quick meal. Well-fermented kimchi is truly all you need for this humble dish. But, you can add other vegetables such as cucumber, carrot, red cabbage or lettuce, if available. I added some perilla leaves (kkaennip) in this recipe. In no time, these spicy, sweet and tangy noodles will be ready for your table.2 servings Ingredients:● 2 servi
Sept. 19, 2014
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Around the hotels
Autumn package at Hilton Namhae Golf and Spa ResortHilton Namhae Golf and Spa Resort presents a fall accommodation package available from Sept. 21 to Oct. 31. The all-inclusive package includes a one-night stay, breakfast and dinner for three people and entrance tickets to the hotel’s spa facility. Guests who reserve for three or more people will be given a cosmetic travel kit of the organic skin and body care brand Dr. Bronner’s. The cosmetic kit will include the new product Green Tea Castile S
Sept. 19, 2014
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Around the hotels
Tempura promotion at Millennium Seoul Hilton Millennium Seoul Hilton’s Japanese restaurant Genji is offering a tempura course meal featuring the seasonal ingredient pine mushroom. The eight-course dinner, priced at 180,000 won per person, includes a sashimi selection of sea bream, halibut, sea bass, abalone and cuttlefish; steamed lobster with pine mushrooms; deluxe pine mushroom tempura and more. A la carte items are also available, including pine mushroom tempura priced at 100,000 won. Tempura
Sept. 12, 2014
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Lavender lattes and mousse at ‘Little and Much’
At Little and Much, a dessert cafe that opened on Sept. 1 in Seoul, mousse cake is the treat to order, robed in dark chocolate or filled with passion fruit. “The first thing we learned to make was mousse and we continued to make it,” coowner and pastry chef Lee Hwa-young, who runs Little and Much with her husband, said. “So we naturally came to do mousse.” Lee and her husband both studied baking and pastry arts at the Pacific Institute of Culinary Arts in Vancouver, Canada, before returning to S
Sept. 12, 2014
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Gaji bokkeum (stir-fried eggplants)
Gaji bokkeum (stir-fried eggplants) (Korean Bapsang)This easy but flavorful side dish is one of my favorite ways to cook eggplants. Look for slender eggplants with a dark-purple color and shiny skin. Eggplants are stir-fried with simple seasonings, and the gochujang (Korean red chili pepper paste) adds a nice kick to the tender eggplants. As a variation, add some thinly sliced pork or chicken, adjust the seasoning accordingly, and enjoy it as a main dish. Ingredients:● 2 medium-size Asian eggpla
Sept. 12, 2014
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[Weekender] Chuseok’s diverse culinary traditions
In kitchens across the nation, families gather together to make traditional Korean dishes for Chuseok, one of South Korea’s largest annual holidays. This Sunday, households will be busy crafting songpyeon, half-moon-shaped rice cakes, and other delicacies to offer up to ancestors in appreciation of a good harvest this coming Monday morning. Those ceremonial tables, loaded to bursting with carefully prepared food, will vary from home to home, serving as edible symbols of the foodways of each fami
Sept. 5, 2014
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Around the hotels
Fall package at Lotte Hotel Seoul Lotte Hotel Seoul is presenting a fall package that includes a picnic at a royal palace in Seoul. The “walk package,” priced at 280,000 won, includes a one-night stay in a superior room, breakfast for two, a picnic box containing four pieces of bread and two cups of coffee, and an admission ticket to four major historical sites in Seoul, including Gyeongbokgung Palace, Deoksugung Palace and Jongmyo Shrine. The hotel will hold Oktoberfest 2014 from Sept. 20 to Oc
Sept. 5, 2014
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Panda Express opens in Seoul
Korean staff present sample dishes during a celebration marking the opening of the first Asian branch of Panda Express in Seoul on Wednesday.Panda Express, a chain of restaurants serving American-Chinese cuisine, launched its first Asian branch in Seoul on Wednesday. The global restaurant chain joined hands with Seoul-based SF Innovation Co. to open Korea’s first Panda Express in the basement of Lotte Department Store in downtown Seoul. SF Innovation is a Korean restaurant business well-known fo
Sept. 5, 2014
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Perks of pickling
It used to be that pickling was something only your grandmother did. But that doesn’t apply anymore.Younger generations are embracing pickling as a way to explore their interest in food, preserve the season’s bounty and cut their food budgets.These days, pickling is so trendy that it’s even been parodied by the comedy show “Portlandia.” In one skit, the actors’ penchant for pickling gets out of control as they drop everything from parking tickets to dead birds into jars of vinegar.Jokes aside, p
Sept. 5, 2014
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Wanjajeon (pan fried meatballs in egg batter)
Wanjajeon (pan fried meatballs in egg batter) (Korean Bapsang)Most Korean homes make several types of jeon dishes (pan-fried battered food) for their holiday feasts. Wanjajeon is among the popular choices. Meatballs are called gogi wanja in Korean and used in many traditional dishes such as soups or hotpots. When they are egg-battered and pan-fried, they are called wanjajeon. They are also commonly called “donggeurangttaeng,” meaning “a round thing.”To make jeon, the meatballs are gently pressed
Sept. 5, 2014
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Wallet-friendly ‘hansik’ at Uigitu Haap
Haap owner-chef Sin Yong-il, who had been crafting Korean rice cakes and pastries for over three years, knew he would eventually branch out from desserts. “I wanted to have a casual Korean eatery for a long time,” Sin, 41, revealed. From his prominent Korean dessert shop, Sin spun out fragrant, spongy makgeolli-infused rice cakes and ginger syrup-filled fried pastries, first at a small spot near Seoul’s Insa-dong and later on from a substantially larger perch in Cheongdam-dong. As word spread of
Aug. 29, 2014
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Samgyetang (ginseng chicken soup)
Samgyetang (ginseng chicken soup) (Korean Bapsang)Samgyetang is a chicken soup made with a small, whole chicken and ginseng. It’s an iconic summer dish in Korea. As strange as it sounds, Koreans eat this boiling-hot soup to beat the heat and stay energized during the summer. In my house, it’s a nourishing comfort food that we enjoy all year around.Typically, samgyetang is made with a young chicken, which is known as a Cornish hen in the U.S., for its tender and tasty meat. If you need to feed mo
Aug. 29, 2014
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Around the hotel
Chuseok package at The Grand Hilton Seoul The Grand Hilton Seoul presents three Chuseok holiday packages, available from Sept. 5-10. Package 1 includes a one-night stay in a deluxe room and two movie tickets. Package 2 comes with breakfast for two at the buffet restaurant. Package 3 includes a one-night stay in an executive room, two movie tickets and happy hour for two adults. Package 3 also includes free access to the Executive Floor Lounge, which offers breakfast and happy hour finger food an
Aug. 29, 2014
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Plenty of protein and beer at Bana 1924
Bana 1924, which opened in Sinsa-dong on July 25, serves up craft beer and rib-sticking fare from its quiet, posh nook. It is the kind of watering hole for folks who want to linger over a cold glass or two in a spot that feels more like an old neighborhood haunt than an establishment smack dab in the bustling heart of Seoul. Sporting a terrace and olive-and-beige accented interior, the new gastropub is neither casual nor formal but somewhere pleasantly in between. Several craft beers are availab
Aug. 22, 2014
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Kkaennip kimchi (perilla kimchi)
Kkaennip kimchi (perilla kimchi) (Korean Bapsang)Kkaennip is a fragrant herb that is widely used as a vegetable in Korean cuisine. It is a variety of perilla, which is a member of the mint family, and has a distinct, robust flavor. The fresh leaves are usually used as ssam (wraps) for grilled meat or fish, or added to other dishes such as bibim guksu (spicy noodles), savory pancakes or jjigae (stews) for extra flavor. However, pickling kkaennip, either as jangajji or kimchi, is hugely popular in
Aug. 22, 2014
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Around the hotels
Chuseok holiday feast at Sheraton Seoul D Cube City HotelSheraton Seoul D Cube City Hotel’s buffet restaurant Feast presents Korean traditional Chuseok cuisine in celebration of the holiday from Sept. 7-8. The hotel chefs will present Chuseok holiday menus such as galbijjim braised beef rib, japchae noodles and various kinds of jeon pancakes. The dessert section will present a wide variety of traditional Korean desserts, including rice cakes, persimmon, soojeonggwa cinnamon punch and sikhye, a s
Aug. 22, 2014
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Summer fruit crumble at Canvas Cake
There is a method to Canvas Cake pastry chef Choi Yoon-young’s nectarine crumble, a dish that appears deceptively messy at first glance but, after that first bite, proves to be a studied interplay of textures and flavors. The veteran baker keeps the skins on the summer fruit to give the dessert a “pinkish hue.” Heaps of brown and white sugar and plenty of butter are used unsparingly to give the topping sprinkled over the juicy nectarines its crisp sweetness, while toasted almonds and Tahitian va
Aug. 8, 2014
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Hobak buchim (zucchini pancakes)
Hobak buchim (zucchini pancakes) (Korean Bapsang)One of my favorite things to make with summer zucchinis is hobak buchim. Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some other vegetables such as perilla leaves, chili peppers, scallions or onions to complement. I added sliced sweet onions in this recipe. Salt the julienned zucchinis and squeeze out the liquid for a crunchy texture
Aug. 8, 2014