Wholesome rice

Rice is the star ingredient of celebrity food stylist Hong Shin-ae’s new restaurant, Ssalgage, which translates to “rice store” in English. At the food show star’s brick-and-mortar spot in Seoul’s Sinsa-dong, freshly milled rice is served up daily with numerous side dishes as part of a set menu. “We mill the rice ourselves,” said sous chef Kim Jin-woong. The milling is done at the restaurant because the rice ― a mixture of white and brown rice called “obundomi” ― should ideally be consumed withi

Nov. 15, 2013

Foie gras remains a staple despite criticism of force-feeding method

SARLAT, France ― It’s a Saturday morning in this medieval city in the heart of the Dordogne region ― market day ― and merchants have stacked tables in Sarlat’s cobblestoned square with pricey delicacies.Pungent dark truffles. Wicker baskets filled with freshly picked mushrooms. Black walnuts suspended in jars of honey like insects in amber. Wheels of aromatic cheeses as big and thick as automobile tires.But it’s the shiny cans arranged in pyramids that draw many of the grocery buyers and gastron

Nov. 13, 2013

White truffles fetch three times the price of gold at auction

GRINZANE CAVOUR, Italy (AFP) ― Eleven white truffles have gone under the hammer in Italy for 274,200 euros ($367,620), including a pair bought by an anonymous buyer in China who paid out 90,000 euros, auctioneers said Monday.A “famous Chinese writer” bidding by satellite telephone from Hong Kong fiercely outbid competitors for a 950-gram pair of truffles, organizers said, paying three times the price of gold for the white delicacy.The auction, which took place Sunday in the Grinzane Cavour castl

Nov. 13, 2013

Around the hotels

Charcuterie specialties at The Deli at Grand Hyatt SeoulThe Deli at Grand Hyatt Seoul is showcasing the award-winning recipes and charcuterie specialties of artisan charcutier Benito Plasschaert. Plasschaert is a key figure in traditional homemade meat and has been working as a charcutier for more than 45 years. The Deli will showcase delicacies such as handmade sausages, hams, pates, terrines, rillettes and much more. The menu will also feature dishes such as venison pate with cognac, Italian m

Nov. 8, 2013

Tacos by way of Texas and L.A.

Coreanos Kitchen, one of the latest Mexican fusion restaurants to open in Seoul, promises to pull in loyal patrons with its wallet-friendly, made-from-scratch menu.Located on Apgujeong-dong’s Rodeo Street, the new establishment spins out tasty tacos for around 3,300 won a pop, handcrafting thick soft shells with masa, putting them through the tortilla press, giving them a stint on the griddle before piling on the meat, cabbage slaw or other tidbits and spiking the whole thing with artisanal, in-

Nov. 8, 2013

Beoseot jeongol (mushroom hot pot)

This recipe is a simple version of jeongol (Korean hot pot). Jeongol is a hearty, steaming one-pot meal that’s usually cooked at the table. To make it, you basically arrange a variety of ingredients neatly in a shallow pot, then add a flavorful broth and cook.Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It’s a great way to enjoy the strong, earthy flavor of mushrooms. Here, I made it simple and completely vegetarian! You can add other vegetables, beef,

Nov. 8, 2013

Veni, vidi, vino, dude: Italian grapes taking root in California vineyards

LOS ANGELES ― Italian immigrants were instrumental in founding the California wine industry, yet when winemakers sought to upgrade the image of their wines in the mid-20th century, they followed the then-current fashion and went with French grapes ― Chardonnay and Cabernet Sauvignon. Though perhaps better suited to California’s climate, Italian varietals didn’t have much cachet at the time and were basically relegated to blends and low-cost jug wines.Steve Matthiasson of Matthiasson Wines in Nap

Nov. 6, 2013

Lawry’s The Prime Rib opens first Seoul outlet

Some might think that steak ― in its seared, juicy glory ― has the last word when it comes to beef. But those who have witnessed firsthand the sheer heft of a prime rib roast over holiday dinner will know that if we are taking about quantity, then the roast would win, hands down. There is something almost overwhelming about a prime rib roast. A towering primal cut of rib, bones still in, this is feast-friendly beef, meant to be consumed in massive amounts by large crowds. In fact, its very size

Nov. 1, 2013

Luxury dining in presidential style

Fine dining has taken a step beyond a mix of good ingredients and meticulous presentation to include the setting as well. Sheraton Seoul D Cube City Hotel presents luxury dining at the hotel’s presidential suite. Overlooking the nightscape of Seoul, the 265-square-meter presidential suite on the 39th floor offers an exceptional dining experience. The hotel offers an eight-course menu prepared by Paul Dodd, the new executive sous chef in charge of Western cuisine at the hotel, targeting couples p

Nov. 1, 2013

Around the hotels

 Taste of Europe at Sheraton Grande WalkerhillSheraton Grande Walkerhill is offering the Taste of Europe promotion featuring a special eight-course menu at its European-style restaurant and bar CLOCK16 from Nov. 1 to Jan. 31. The menu includes an array of authentic European cuisine by world-renowned chefs. Dishes in the menu include salad with cod fish, chickpea soup with grilled prawns, seafood baked in parchment paper, cannelloni stuffed with beef cheek, balsamic vinegar sorbet, charcoal-grill

Nov. 1, 2013

Doenjang jjigae (soybean paste stew)

Doenjang (fermented soybean paste) is a staple Korean condiment that’s used, among other things, as a base for stew or soup. Its deep, rich flavor is created by several months of fermentation and aging. Doenjang jjigae is a stew, which typically includes meat, tofu and various vegetables. It is one of the most representative dishes of everyday home-cooked Korean meals. Korean home cooks usually save the water used to rinse rice, ssalddeummul, and use it for a stew or soup. The rice water adds st

Nov. 1, 2013

Vegan eats at Plant

One bite of Plant’s moist, fragrant pumpkin salted caramel cake is not nearly enough. Despite its double-decker heft, a slice of the new vegan-vegetarian spot’s cinnamon and nutmeg-spiced cake disappears in an instant, leaving behind a small trail of crumbs that beg to be licked off the plate as well. Rich ivory icing, caramel drizzle and soft, sweet crumb come together for a great dessert that is 100 percent vegan, according to Plant co-owner Mipa Lee. Along with pumpkin and soy milk, Lee, 29,

Oct. 25, 2013

Jjambbong (spicy noodle soup)

This spicy noodle soup, “jambbong,” is one of the most popular Korean-Chinese dishes alongside “jjajangmyeon” (noodles in a black bean sauce). Adapted for Korean tastes by early Chinese immigrants in Korea, Korean-Chinese cuisine (although called Chinese by Koreans) is a huge part of Korean food culture. You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants usually use hand-pulled noodles, but for home cooking you can use r

Oct. 25, 2013

Artisanal roasters take coffee upscale

More than two decades ago, a cup of freshly brewed, whole bean coffee was not so readily available. Then, Starbucks opened its first Korean store in 1999. Green bean importer M.I. Coffee’s quality control team executive director Sohng Hyun-geun marks Starbucks’ first landing as the moment when coffee shops started proliferating and a new cafe culture’s golden era started taking root, spurred by “positive interest from trend-sensitive younger generations” and by dramas and films like MBC’s “Coffe

Oct. 18, 2013

Around the Hotels

Indonesian feast at Oakwood Premier CoexOakwood Premier Coex Center Seoul is presenting a promotion for Indonesian delicacies from Oct. 17 to 31. Authentic Indonesian dishes will be served at the Residents Lounge. Guests will be able to taste Indonesian dishes from various regions of the country, including Java, Sumatra and Bali. Executive chef of Oakwood Premier Cozmo Jakarta, Deden Sherman, will be visiting Seoul for this event. He will be introducing a variety of popular Indonesian dishes inc

Oct. 18, 2013

Gourmet sausages in Chicago

CHICAGO (AP) ― Doug Sohn has made an art of the traditional Chicago-style hot dog, replete with mustard, onions, pickle relish, dill spear, tomatoes, celery salt and sport peppers. (No ketchup!)But if you stop your order there, you’ll miss much of the joy of eating at his Hot Doug’s restaurant on the city’s northwest side. Because what really draws the crowds ― and foodies from afar ― is Sohn’s menu filled with rare sausages curated to offer up spicy and sweet, ethnic and American, and all serve

Oct. 18, 2013

Dongchimi

Dongchimi is a mild water-based kimchi made with a small variety of white radish, called dongchimi mu. Traditionally, dongchimi is made with whole radishes and therefore takes weeks to mature. This recipe is a quick version. The radishes are cut into small pieces for quick salting and maturing. Within two days at room temperature, you’ll see bubbles rising through the brine which is a sign of active fermentation. During fermentation, healthy bacteria, acidity and sweetness develop, producing a t

Oct. 18, 2013

Korean craft beer coming of age

Scout, a small 28-seat drink-and-dine spot in Hannam-dong, serves Magpie Brewing Co.’s unfiltered Pale Ale and Porter straight from the tap along with great eats.(Lee Sang-sub/The Korea Hearld)These days, craft beer, the heady stuff brewed in small batches by independent-minded folks, flows freely from taps throughout Seoul. Locally-produced, unfiltered and potent to the palate, these brews have been attracting a great deal of press recently, mainly because only a decade ago the craft beer marke

Oct. 11, 2013