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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[KH Explains] Can smart chargers ease tensions over EV fires?
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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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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Frozen custard with some gourmet gloss
While Seoul seems to be in the grips of a booming soft serve bonanza, the folks from Brooklyn the Burger Joint are quietly bucking the trend by whipping up batches of their take on frozen custard at their new offshoot, FRZ Ice Cream.“We felt it tasted good,” said Kang Hyo-jung, owner of FRZ Ice Cream and one of the founders of Brooklyn the Burger Joint. It seemed perfectly natural for co-founder Kang to turn to ice cream, not only because she has a soft spot for sweets, but also because Brooklyn
June 13, 2014
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Kkaennip (perilla leaf) jeon
Kkaennip (perilla leaf) jeon (Korean Bapsang)Kkaennip (perilla leaf) jeon is a type of jeon that’s pan-fried in egg batter, similar to jeon dishes such as hobakjeon (zucchini) and saengseonjeon (fish). It’s a variation that’s stuffed before being coated with the egg batter. The perilla leaves lend a distinct, robust flavor to the mildly flavored filling and provide an overall textural contrast. You can also stuff zucchini rounds (by cutting out the middle interior) or green chili peppers with th
June 13, 2014
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[Weekender] Around the hotels
South American delicacies at InterContinental Seoul CoexInterContinental Seoul Coex is offering the “Viva! Wonder Hour” promotion until July 12 in celebration of the 2014 FIFA World Cup. The hotel’s lobby lounge will be decorated with soccer-themed items and traditional South American artwork. Various South American dishes including churassco from Brazil, asado (BBQ) from Argentina, cazuela de ave (chicken soup) and curanto from Chile, and ceviche as well as quinoa salad from Peru will be availa
June 13, 2014
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Breakfast for dessert
Bastille co-owner Hur Jiuk and three friends launched their uber-chic, cereal-centric hangout this April. Channeling a bohemian vibe, the open-air dessert spot melds a black-and-white-stripe prison style ― a nod to its historic name ― with a posh, foodie ambiance. On any given day, one can find customers wielding camera phones or just plain old cameras, taking snaps and spooning up ice cream in the late spring sun, sitting convivially on benches or standing inside the cool interior of the shop.
May 30, 2014
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Kimchi Ssambap (kimchi wrapped rice rolls)
Kimchi Ssambap (kimchi-wrapped rice rolls) (Korean Bapsang)When pogi kimchi reaches its tangy, sour stage, it’s very tasty as a wrap for meat, rice and other fillings. Kimchi ssambap is rice wrapped in kimchi. To use kimchi as a wrap, simply squeeze out the liquid from the kimchi. You can rinse it in water first and then squeeze for a milder taste, especially if your kimchi is very sour. The rice can be in any form. This recipe is made with fried rice. You can use any vegetables or meat of your
May 30, 2014
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[Weekender] Staying relevant to the neighborhood
Lee (right) learns to shuck conch from a veteran woman diver in Seongsan-ri, Jejudo Island, Wednesday. (Kim Hoo-ran/The Korea Herald)SEOGWIPO, Jeju ― It is not every day that a two Michelin-star chef from San Francisco gets tips on shucking a conch from a grandma. But then, this is no ordinary grandma: she is a hardy haenyeo, one of the celebrated women divers of Jejudo Island. Corey Lee, 36, the owner-chef of the critically acclaimed Benu, has just picked out some conch at a beachside eatery op
May 23, 2014
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Janchi guksu
Janchi guksu (Korean Bapsang)Janchi guksu, which translates to “banquet/feast noodles,” is a simple warm noodle dish made with thin wheat-flour noodles (somyeon) in a clear anchovy or beef broth. It is typically topped with thin strips of beef, egg and vegetables such as zucchini, carrot and kimchi. The noodles can be served with a spicy soy sauce-based sauce (yangnyeomjang). Or, you can enjoy the clear and refreshing broth without the sauce. Noodles symbolize long and happy life in Korean cultu
May 23, 2014
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Cantonese cuisine in Seoul from Michelin-starred chef
Fu Man Piu, sous chef of The Ritz-Carlton Hong Kong’s two Michelin-starred Tin Lung Heen, set foot for the first time in South Korea on Tuesday to showcase Cantonese cuisine at the JW Marriott Seoul as part of its second annual Culinary Art Event. Fu is presenting two prix fixe menus that he says he has culled directly from Tin Lung Heen’s famed repertoire, giving diners in Seoul an opportunity to taste the cuisine that helped earn the restaurant two much-coveted stars. While Tin Lung Heen chef
May 23, 2014
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[Weekender] What a difference a draught master can make
When it comes to a glass of a cold one, Franck Evers finds the same problems everywhere around the world.“Temperature, dirty glassware, too much or too little foam, and presentation. These are the four major issues with serving beer,” noted Evers, a Dutchman who holds the unusual title of Heineken Global Draught Master. Since assuming the post in 2006, he has traveled to some 60 countries, spreading the gospel of how to pour the perfect glass of draught beer.“It is not marketing gimmickry,” insi
May 16, 2014
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Retro-mod soft-serve on Garosugil
REMICONE owner Kim Ye-lim and team racked their brains over how to bring a fresh vibe to summer-friendly soft-serve ice cream. After some serious brainstorming, a retro-mod ice cream parlor was born. Located near Garosugil, REMICONE opened on April 25, dishing up its take on soft-serve to the masses.“We went for ice cream that would be tasty and cool and chic,” Kim, 25, explained.Kim detailed how before she decided to jump into the ice cream business, she was working as editor-in-chief for an in
May 16, 2014
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Putbaechu doenjang muchim
Putbaechu (young cabbage) doenjang muchim (Korean Bapsang)This recipe is a country-style vegetable side dish. It’s simply seasoned with doenjang, fermented soybean paste, hence the name doenjang muchim. Young cabbage, called putbaechu or eolgari, is one of the vegetables commonly used for this dish. Any other green leafy vegetable would also work. Just remember to adjust the blanching time. You can add a little gochugaru (red chili pepper flakes) or gochujang (red chili pepper paste) to make it
May 16, 2014
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Despite losses, Chicago savors its hot dogs
CHICAGO (AP) ― In a city known for its love of both eating and bragging about its hot dogs, this was news nobody relished: Gourmet stand Hot Doug’s, known for serving up options made of rattlesnake and yak, is closing. And the owner of another local hot dog institution, Portillo’s, is thinking of selling. Doug Sohn’s announcement this week that he’s closing his “sausage superstore” in October after more than 13 years ― saying only that it was time to move on ― triggered an outpouring of distress
May 14, 2014
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Brioche and coffee at Mill
Mill's butter-hued brioche (front) and nutty cranberry-walnut pain de campagne (Lee Sang-sub/ The Korea Herald)When Mill owner Joo Eun-suk moved to Seoul’s Seochon, she felt the time was right to open up a small local bakery, one that would fit right in with the storied neighborhood. “It is a great place for strolling,” said Joo, 49, explaining how she would frequently take her dog out for walks. Pleased by the lack of high-rise buildings and the organic fusion of new and old shops and stores, J
May 9, 2014
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Around the Hotels
‘The Wine Club’ event at Grand Hyatt SeoulGrand Hyatt Seoul’s Paris Bar is offering “The Wine Club” event, in which guests can enjoy a selection of tapas-style canapes with premium Italian wines. Held under the theme “Italian Stallions,” the event offers guests a chance to sample a variety of wines from Italy and enjoy unlimited canapes ranging from cheese, steak brochette and more. Wine experts will be present at each table to introduce the wines and pair the most suitable selections according
May 9, 2014
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Gimbap
Gimbap (Korean Bapsang)Gimbap is a must for school field trips and outdoor activities as well as family outings. Whether it’s the anticipation the night before or watching the early morning preparation by mom to pack these rolls in lunch boxes, there is no other dish that takes me back to my childhood like gimbap. Today, gimbap is the most popular on-the-go meal in Korea.Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yield
May 9, 2014
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Acai bowls at Garosugil
The acai berry ― which can be found in Central and South America ― has been gaining traction amongst the health-conscious community as a nutritious fruit. Being consumed by high profile celebrities certainly has not hurt the berry’s increasing global popularity either.So, what might these berries do for one’s diet? “Acai berries may be a good source of antioxidants, fiber and heart-healthy fats,” stated an expert on the Mayo Clinic’s official website, adding that research on the hip berry is “li
May 2, 2014
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Dakgangjeong (glazed crispy chicken)
Dakgangjeong is a deep-fried crispy chicken dish glazed in a sticky, sweet and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. However, dakgangjeong made with bite-sized boneless chicken pieces is quicker and easier to make. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s
May 2, 2014
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Hooni Kim, deconstructed
Danji and Hanjan owner-chef Hooni Kim is in town to star as a judge on cable channel Olive’s third season of “Master Chef Korea,” in which aspiring chefs from around the nation compete to make it to the top. Already knee-deep into filming, the famous New York City-based Korean-American chef looks comfortable in his role as mentor-judge, ready to dish out constructive criticism and help contestants grow with some tough love. “I think I am very highly critical about food and cooking,” Kim, 41, con
April 30, 2014
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Italian with a nose at Gallina Daisy
Gallina Daisy, a new Italian restaurant that opened in Seoul’s Tongin-dong near Gyeongbokgung Palace, is a subtle charmer of a spot. Low on flamboyance and high on quality, owner-chef Daisy Park’s 30-seat establishment serves up carefully executed fare that slowly unfurls its layers of flavors and textures one bite at a time. There is no big pop of flavor or fancy plating, just tasty, earnest food that treads lightly on the palate, leaving behind a delicate medley of aromas, a feat made possible
April 25, 2014
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Jangjorim (soy-braised beef)
Jangjorim is a soy-braised beef dish. It’s a slightly sweet, salty side dish that’s meant to be eaten in small amounts. So, a little bit of meat goes a long way. Back in the day, when beef was scarce, jangjorim was an economical way to put some beef on the table for the whole family. It’s also a popular side dish for lunch boxes. Growing up, it was the most exciting thing to see in my lunch box.Beef eye round is commonly used, but I prefer brisket (yangjimeori) or shank (satae) because they are
April 25, 2014