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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Dwaejigogi doenjang gui (doenjang marinated pork)
Dwaejigogi doenjang gui (doenjang marinated pork) (Korean Bapsang)This doenjang (Korean fermented soybean paste) marinated pork is another great option for your Korean BBQ this summer. No doubt, pork marinated in a spicy gochujang sauce ― dwaeji bulgogi (aka jeyuk bokkeum) ― is more popular these days. But this preparation, which is also known as maekjeok, dates back to early Korean history, long before chili peppers were introduced to Korea. Maekjeok evolved over time, and it’s believed to be t
Aug. 1, 2014
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Coreanos Kitchen heads to Itaewon
The folks at Coreanos Kitchen, a Mexican fusion restaurant in Seoul’s Apgujeong-dong, are headed to Itaewon. After setting down roots on Rodeo Drive last September, the spot quickly attracted a loyal patron base and a steady influx of customers, including quite a few celebrities, whose visits have been well-documented on the establishment’s Facebook page. Now, nearly 11 months later, co-owners James Kwon and Gene Cho are ready to launch their second eatery, near Gyeongnidan-gil, a short hike awa
Aug. 1, 2014
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[Weekender] Around the hotel
Seasonal summer menu at Renaissance Seoul Hotel Renaissance Seoul Hotel’s Japanese restaurant Irodori is offering a summer seasonal food promotion until Aug. 31. Featured on the menu are the River Eel special and Spicy Croaker set, both priced at 120,000 won. The River Eel special includes broiled river eel with steamed rice, clear soup, river eel sushi and tomato soba noodles. The Spicy Croaker set, Irodori’s signature item, includes broiled eel, spicy croaker soup and steamed rice. The appetiz
Aug. 1, 2014
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[Herald Interview] Gontran Cherrier opens first Seoul bakery
Within four years, Paris-based baker Gontran Cherrier has grown a solitary bakery into an international, multi-location behemoth. While people can now gnaw on Cherrier’s creations in countries as far away from his native France as Singapore, Japan and as of July 17, South Korea, the far-reaching global spread of the star baker’s bread does not seem to have diminished the artisanal bent of his work. If his first South Korean outlet, which opened in Seoul’s Seorae Village last week, is any indicat
July 25, 2014
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[Weekender] Around the hotel
Peruvian Food Festival at Grand Hyatt Seoul Grand Hyatt Seoul’s signature restaurant The Terrace is inviting guests to a culinary tour of authentic Peruvian cuisine. The Peruvian Food Festival, co-hosted by the Embassy of the Republic of Peru, will feature Peruvian and South American dishes cooked by a visiting native chef. To be included in the selection are Ceviche, a lemon-ripened seafood dish, Chicharron, a chewy pork rinds recipe, and Aji de Gallina, a tasty preparation of soft chicken brea
July 25, 2014
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Oi kimchi (cucumber kimchi)
Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very crispy and tasty! Always look for cucumbers that are firm and slender. Lightly salt the cucumbers first and let them stand for a while to draw out water. This process gives the cucumbers an extra crunch. You can eat this cucumber kimchi 20 to 30 minutes after making it. If you like it mellow, leave it o
July 25, 2014
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Hwachae (Korean traditional fruit punch)
Hwachae (Korean traditional fruit punch) (Korean Bapsang)Hwachae is a Korean traditional fruit punch, which is made with various fruits and sweet drinks. There are many variations, and some are even made with edible flower petals or grains such as barley or rice cakes. Traditionally, the base drink is water sweetened with honey, syrup or sugar. These days, carbonated drinks and fruit juices are also commonly used. Hwachae made with watermelon (subak) is a summer favorite. I made it here with gin
July 18, 2014
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[Weekender] Around the hotel
Opening of Cafe 395 at Millennium Seoul Hilton Millennium Seoul Hilton is opening the doors of its new flagship restaurant Cafe 395 following a three-month-long renovation. Based on the “open kitchen” concept, Cafe 395 brings diners face to face with chefs who prepare dishes for the restaurant’s buffet selection on the spot. From the seafood corner to the grilled station, from Asian specialties to the Italian and French tables, Cafe 395 offers diners an international experience. The buffet, whic
July 18, 2014
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Gluten-free, vegan lunches at Chou
Chou, a lunch spot that opened in Seoul’s Cheongdam-dong this March, reflects owner Laura Wee’s own approach to eating. Ever since she was a child, Wee had been troubled by allergies, poor digestion, back problems and pain in her joints. “I just wanted to feel good,” said Wee, 26, explaining that her main motivation for changing her diet was her health. After she switched to a vegan and gluten-free diet three years ago, Wee said she felt the difference: “I was flying.” Now, Wee hopes to share he
July 18, 2014
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Gochujang saewu gui (spicy grilled shrimp skewers)
Gochujang saewu gui (spicy grilled shrimp skewers) (Korean Bapsang)Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Korean red chili pepper paste). Simply add a couple spoonfuls of it to your usual marinade for grilling shrimp. It turns what would have been ordinary grilled shrimp into something totally different and delicious. How can you go wrong with gochujang? This grilled shrimp is savory, peppery, slightly swe
July 11, 2014
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Macaron eclairs in Gyeongnidan
At Eclair by Garuharu, a dessert shop that opened late this June on Seoul’s Gyeongnidan Street, there are eclairs and macarons, and then there is the macaron eclair. Owner and pastry chef Yun Eun-young explained that she put this hybrid dessert on the menu because she wanted to give a nod to the eclair, the titular dessert of her new store. Also, one of her leading specialties as a pastry chef is the macaron. Those who have tasted a macaron cake or macaron eclair will already understand the basi
July 11, 2014
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Haute health food at Epicerie Collage
Onetime Maison de La Categorie executive chef Lee Hyung-jun has momentarily stepped away from his French fine dining roots to open Epicerie Collage, a deli-style eatery in Seoul’s Hannam-dong. A departure from the more upscale French-style eats he showcased at Bon et Beau and La Categorie, the new cafe-meets-grocery store, which opened on June 27, features healthy salads and jazzed-up Greek yogurt. “It was what I wanted to do,” said Epicerie Collage chef and co-owner Lee, 32, explaining why he h
July 4, 2014
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Dwaeji galbi (pork ribs)
Dwaeji galbi (pork ribs) (Korean Bapsang)Dwaeji galbi (pork ribs) is another Korean favorite BBQ dish. I like to use baby back ribs (deunggalbi) for grilling because they are tender and take less time to cook than spare ribs. Here, I have two different Korean marinades. The first one is sweet and savory, similar to the beef galbi marinade. The other one is the traditional spicy pork marinade similar to that used in dwaeji bulgogi. The secret to tasty Korean pork ribs is to use lots of fresh gar
July 4, 2014
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[Weekender] Eat well, be well
At a glance, the Korean traditional diet may look ideal.It contains a lot of vegetables, beans, fermented foods and not too much meat or sweets. Koreans do not seem to eat large portions, either. Many people seem to be sticking to the traditional daily diet of a bowl of rice, soup and a few side dishes which are mostly vegetables. And there is, of course, kimchi, the superhealthy fermented cabbage dish served at just about every meal.(123RF)A further look into Koreans’ eating patterns, however,
June 27, 2014
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[Weekender] Cut back on salt
Want a healthier diet now? Then start with salt. How much sodium do you think is in a bowl of instant ramen? And what would be the total if you had it with kimchi? Chances are it is more than your body needs for the whole day. Ramen and kimchi are a bad combination, as far as sodium is concerned.The World Health Organization recommends that adults limit their daily sodium intake to 2,000 milligrams a day, which equals about a teaspoon of table salt. Now back to ramen.A bowl of ramen contains 1,
June 27, 2014
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[Weekender] Less, simple mean healthier, trendier
“Less” and “simple” are two keywords that depict the latest food trend in Korea as more consumers seek foods with less sodium and artificial additives while still wanting to eat on-the-go.CJ Foodville, a leading food business, is at the forefront of promoting healthy eating.In line with the latest trend for “less,” Tous les Jours, a bakery franchise run by CJ Foodville, launched a new bread lineup this year called Pure, with which the company said it aims to deliver the original tastes of its in
June 27, 2014
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Beefed-up cheesesteak at the Beastro
The Beastro’s chilled beet soup with creme fraiche, lemon zest, dehydrated black olives and olive oil (Kim Myung-sub/The Korea Herald)Lunch at the Beastro in Hongdae is not meant to be a rushed affair. While the menu reads heavy on sandwiches, these carefully constructed handheld meals are best eaten in-house, not packed for the road. Served hot, with crisp wedges of potatoes, each riff on the classic lunch box eat comes swaddled in housemade bread and draped with gourmet fixings.Then there are
June 27, 2014
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Jjimdak (braised chicken)
Jjimdak (braised chicken) (Korean Bapsang)Jjimdak (also called dakjjim) is a braised chicken dish. Andong jjimdak, which originated from the city of Andong, is a spicy version that has become very popular since the late 1990s. Braised in a sweet and savory liquid, the dish gets its spiciness from dried whole red chili peppers and fresh fiery hot green peppers called Cheongyang gochu. Unlike other braised dishes, Andong jjimdak is cooked over high heat. As such, it does not take long to cook. You
June 27, 2014
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Cold-brewed iced lattes in Hannam-dong
Cold-brewed coffee, when done right, offers aficionados a potent moment of relief from that perpetual blanket of heat that is summer. Essentially made by combining ground coffee with cold to room temperature water for numerous hours, a cold-brew differentiates itself from other iced caffeine by starting off at room temperature or lower, while a standard iced Americano or latte usually begins with hot espresso. Cold-brew fans assert this results in a brew with lower acidity that tastes naturally
June 20, 2014
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Bibim guksu (spicy cold noodles)
Bibim guksu (spicy cold noodles) (Korean Bapsang)Bibim guksu is a cold noodle dish that is usually made with thin wheat flour noodles (somyeon) or buckwheat noodles (memil guksu). The noodles are typically mixed in a sweet and sour gochujang sauce along with crisp fresh vegetables. You can toss it all together before serving, or arrange everything in a serving bowl so it can be mixed at the table. The latter allows each person to adjust the amount of sauce to his or her liking. As with its rice
June 20, 2014