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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New Fifty Fifty off to strong start
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[Weekender] Young Koreans more open to Japanese cultural products
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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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Around the Hotels
Mongolian BBQ at Grand Hilton SeoulGrand Hilton Seoul’s buffet restaurant is kicking off the spring season with an outdoor Mongolian BBQ promotion at the restaurant‘s terrace. Guests will be able to select from a range of quality meat including beef, pork, chicken and lamb, as well as seafood such as shrimp, scallops and squid. The chefs will be barbequing the meat selected by the guests in Mongolian style on the spot. The restaurant’s ingredients are all purchased from Agrosuper, one of the fir
April 25, 2014
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[Uniquely Korean] Street food evolves
Kim Hee-sook and her husband came up with a recipe for a crispy sweet pancake, a variation of hotteok, a traditional Korean pancake stuffed with sugar, 18 years ago. They set up a food stall on a street in Insa-dong. Their hotteok made with corn starch and glutinous rice became an instant hit. It is now one of the must-taste street snacks in the popular tourist spot. “Others started imitating us,” she said, constantly flipping the round, flat hotteok. Her hotteok is filled with a mix of up to 13
April 23, 2014
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Star mixologists launch new bar
Two cocktail heavyweights have teamed up to open a new bar in Seoul’s Cheongdam-dong. Christened Le Chamber, the speakeasy-classic hybrid is the ambitious project of owner-bartenders Lim Jae-jin and Eom Do-hwan.Slated to open April 21, Le Chamber will serve signature cocktails concocted by Eom and Lim in a posh, chandelier-laden den with a classic vibe and a speakeasy attitude. To get in, patrons will need to get past a door masquerading as a bookcase by tugging on a special book, Lim revealed.
April 18, 2014
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Gyeran mari (rolled omelette)
Gyeran mari, literally translated as rolled eggs, is a Korean-style rolled omelette. Basically, the beaten eggs are cooked until almost set, then tightly rolled, and cut into slices. It’s usually eaten as a side dish for any meal, not just breakfast, and is hugely popular as a lunch box item. It is a delicious side dish that can be whipped up last minute before the meal. Gyeran mari is typically made with chopped vegetables, but the filling options are endless ― scallions, carrots, onions, mushr
April 18, 2014
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Jajangmyeon (noodles in black bean sauce)
Jajangmyeon (noodles in black bean sauce) is a huge part of Korean food culture. Everyone loves it. Deeply embedded in the childhood memories of most Koreans, it is a well-loved dish that parents often treat their children to on special occasions, such as graduation, exam days and birthdays. If you have the Korean black bean paste called chunjang, this dish is very easy to make at home. The black bean paste is first fried in oil. This process helps remove the bitter taste of the bean paste. The
April 11, 2014
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Royal returns
Over five years ago, a family-run cupcake shop opened in Seoul’s Cheongdam-dong. Everything, from the dusky pink and ebony decor to the impeccably frosted, toothsome cupcakes, was spot-on. Even the name, Royal Cupcake, was catchy.Word-of-mouth spread. Royal Cupcake drew an ever-growing crowd of loyal regulars. Then, in late 2012 it closed. For around 10 months, Royal Cupcake’s popular sweets were unavailable. That is until last November, when owner Kum Ki-young and his wife decided to quietly re
April 11, 2014
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Spring bibimbap with tuna
Bibimbap is a versatile dish. We make bibimbap with just about anything ― leftover side dishes, kimchi, wild mountain vegetables, etc. This recipe is a simple version made with fresh spring vegetables and canned tuna. You can substitute any of the vegetables with your favorites. For other variations, try salmon or tofu instead of tuna. A gochujang (red chili pepper paste) sauce is usually used in traditional bibimbap, but a soy sauce-based sauce works wonderfully with this dish. Enjoy this quick
April 4, 2014
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Charcuterie pioneer
Last September, a company called Korea Metzgerei Cooperation Institute, or KMCI, launched a brand called Urban Knife to help pioneer the nation’s fledgling deli market. Urban Knife’s first brick-and-mortar space opened near Seoul’s Gangbyeon Station as a restaurant. The restaurant, according to KMCI food and beverages manager Jung Woo-sung, would serve as a launchpad for Urban Knife’s ultimate goal of opening a string of bona fide butcher shop-delis. Later that year, that became a reality, when
March 28, 2014
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Tangsuyuk (sweet and sour pork)
Tangsuyuk is a Chinese sweet and sour pork dish adapted for Korean taste. It can also be made with beef. It is a beloved Korean-Chinese dish that’s often enjoyed along with jajangmyeon (noodles in black bean sauce) or jjambbong (spicy noodle soup).The potato starch used to make the batter is pre-soaked for several hours. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep fry the meat twice for extra crispiness. The key to a successful sauce is
March 28, 2014
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Kimchijeon
If you have nicely fermented kimchi and a bag of flour, you can make this popular snack in no time. The flavor-packed sour kimchi is a wonder when it’s fried in a simple batter. Everything else is nice to have, but not necessary. Here, I added sweet rice powder to give a little bit of elastic texture to the pancakes. The juice from the kimchi is a must. It gives the batter the flavor and a nice orange hue. The chewy squid lends a nice textural contrast to the crunchy kimchi. For a spicier kick,
March 21, 2014
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Mon Chou Chou’s new sweet paradise
Mon Chou Chou, the Japanese brand behind the popular Dojima roll, launched its South Korean flagship store this February. Until then, Mon Chou Chou sweets were only available at two kiosks in Shinsegae’s Gangnam store and Hyundai’s Apgujeong-dong outlet. Both stores opened last August to an overwhelming response.When the Osaka-based brand landed in both department stores in Seoul over six months ago, customers queued to purchase the much-coveted Dojima rolls, essentially cream-filled, supersoft
March 21, 2014
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Wholesome and imaginative eats at Harvest Namsan
Harvest Namsan, a semi-posh restaurant with a wholesome bent and casual attitude, marries a prime mountainside perch with executive chef Im Sung-gyun’s tasty, innovative fare. Come mid-April and the restaurant will kick out its veranda seating, for what chef Im promises to be a more casual affair that will feature housemade sausages, terrines and pate along with barbecue. Then Harvest Namsan will be in full spring swing, giving patrons the option of enjoying the scenic view outdoors as well as i
March 14, 2014
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Kongnamul muchim, (seasoned soybean sprouts)
Kongnamul muchim is one of the most frequently served vegetable side dishes in Korean homes. You can almost always find it among the array of side dishes served at Korean restaurants. It’s also one of the common vegetables in bibimbap. Sometimes, this dish is mildly seasoned to savor the natural nutty flavor of the soybean sprouts. Other times, it’s made spicy with gochugaru (red chili pepper flakes). Here, I am showing you both ways. Do not open the lid while cooking until the sprouts are cooke
March 14, 2014
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Around the hotels
White Day Gala dinner at Grand Hilton SeoulGrant Hilton Seoul’s buffet is hosting a special White Day Gala dinner on March 14 in celebration of White Day. Following the success of last year’s dinner, the buffet will feature fresh seafood such as king crab, fresh sashimi and abalone. At the buffet’s live corner, roasted abalone, roasted king prawn and tuna will be available. A gourmet lobster dish will be presented to every table as an appetizer. Guests can also enjoy unlimited wine, either Kenwo
March 7, 2014
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Alpine cuisine at Edelweiss
Edelweiss Swiss Deli and Kitchen co-owner Hans-Bernhard Merforth and his friend opened their small eatery in Seoul’s Haebangchon last May. “I teamed up with an old friend,” Merforth said, explaining how he, a German native, and his partner, who hails from Switzerland, joined hands to bring home-style eats from the Alpine region to Seoul. Merforth elaborated on how the aim was to offer “good quality food at reasonable prices.” “All things here we produce ourselves,” he added. Europe’s Alpine regi
March 7, 2014
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Kimchi jjigae
When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae. It’s a go-to stew in Korean homes. Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don’t remember ever getting tired of it. There are many ways to make it. The popular version, which is also my favorite, is made with fatty pork. Kimchi and fatty pork is a match made in heaven. To add extra flavor, cook the kimchi
March 7, 2014
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Medicinal effects of curry come into the spotlight
“Secret of Curry,” an online post, has gone viral in Internet communities. The post explains that curry is good for the health due to the medicinal effects of its powdered spices. Most curries contain turmeric, cumin, allspice, cardamom, ginger, garlic and capsicum -- spices with strong anti-bacterial properties. According to recent studies, curries are known to improve memory, appetite and immunity. They also help stave off Alzheimer’s, cancer and obesity. Curry, which originated from Indi
March 3, 2014
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Pain de Papa's second act
Pain de Papa owner-baker Lee Ho-young is something of a celebrity amongst local bread folk. Well, actually, he is a star. Ever since his small, butter yellow shop was featured in a food show that scouts out wholesome and earnest eateries, Lee has seen a boom in business. Now hoards of health-conscious patrons come to snatch up his delicious, crusty loaves of naturally-leavened sourdough and tangy rye bread, a potential thorn in the sides of loyal customers who have been frequenting his store fro
Feb. 28, 2014
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Bossam (boiled pork wraps)
Bossam is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in salted napa cabbage leaves along with radish salad (musaengchae, or muchae) and saewujeot (salted shrimp). Sometimes, fresh garlic slices, chili pepper slices or fresh oysters are added. Salted napa cabbage is traditional, but you can also use lettuce or perilla leaves to make wraps. Or, enjoy it simply wrapped in a piece of well-fermented kimch
Feb. 28, 2014
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Banh mi at Tamarind
A good banh mi sandwich starts with the baguette. Not only because the baguette essentially gave birth to today’s banh mi, but because it seems to matter, deeply, that the very bread cradling all that deliciousness inside be perfectly soft yet crackly, taking the lead gently as the conduit between you and all those tasty fillings. Served up warm, the bread used for the Vietnamese-style sandwiches at Tamarind by Miss Saigon seems to do just that. “Banh mi bread is very important,” said Tamarind o
Feb. 21, 2014