Most Popular
-
1
Over 82,000 Korean young people unemployed, not searching for job long-term
-
2
40% of Korea's workers who reported bullying faced retaliation: survey
-
3
600 evacuated as heavy rain floods roads, homes in southern regions
-
4
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
-
5
[KH Explains] Can smart chargers ease tensions over EV fires?
-
6
[Weekender] Young Koreans more open to Japanese cultural products
-
7
1 in 5 households to have breadwinner over 80 in 30 years
-
8
New Fifty Fifty off to strong start
-
9
Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
-
10
Doctors defend colleague accused of blacklisting non-strikers
-
Around the Hotels
Happy hour promotion at Renaissance Seoul HotelThe hotel’s bar Trevi Lounge presents a happy hour promotion where draft beer with a sausage side dish can be enjoyed at an affordable price every day from 6 p.m. to 8 p.m. The bar has six different kinds of European, Japanese and Korean draft beers such as Jirisan Moon Bear, Seorak Oatmeal Stout, Asahi and Hoegaarden, paired with delicious grilled sausage. One glass of draft beer and grilled sausage is priced at 19,500 won, and two glasses with the
Aug. 9, 2013
-
Kongguksu (chilled soy milk noodle soup)
Kongguksu is a cold noodle soup that’s served in creamy soy milk. Making soy milk is less work than you might imagine. Soaked soybeans are cooked, then pureed and filtered through a sieve. The secret to making delicious soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. More often than not, a small amount of sesame seeds and/or nuts (such as pine nuts, peanuts, almonds and walnuts) are pureed with the soybeans for an extra-nutty flavor. Nothing beats th
Aug. 9, 2013
-
Cronut trend hits Seoul
After chef Dominique Ansel launched his croissant-meets-donut dessert at his New York-based bakery this May, the pastry, christened the Cronut, quickly went on to become the sweet of the moment. Even the bakery is aware of its dessert’s overwhelming popularity, stating that the Cronut “is taking the world by storm.”The site goes on to explain what a Cronut is, detailing how it is crafted from “a laminated dough which has been likened to a croissant.” It is almost as if the bakery foresaw the glo
Aug. 9, 2013
-
Herald Ecofarm launches nation’s first juice detox line
Herald Ecofarm has launched the nation’s first-ever juice detox line, Just Juice Cleanse, which offers customers six different flavors of all-natural juices. The Just Juice Cleanse store opened its doors Monday at the Shinsegae Star Super in Dogok-dong, Seoul. Juice cleansing is quickly becoming a popular trend in detox dieting, where people consume only fruit and vegetable juices for a short period to shed some pounds and help rid the body of toxins.The Just Juice cleansing range is a three-day
Aug. 5, 2013
-
Around the Hotels
Restaurant 8 wins wine list award two years in a rowHyatt Regency Incheon’s Restaurant 8 has received an Award of Excellence from Wine Spectator’s 2013 Restaurant Wine List Award for two consecutive years. The magazine chooses winners every year by evaluating a restaurant’s wine list in regards to wine information, and the pairing of wine and food. This year, around 3,800 restaurants were awarded the title. Restaurant 8 at Hyatt Regency Incheon has built its reputation by having various wine pro
Aug. 2, 2013
-
Gaji namul (steamed eggplant side dish)
Gaji namul is a popular summer side dish that is made with steamed eggplants. The traditional way of making this dish is to steam the eggplants and then tear them into small strips. It’s very easy to overcook eggplants, resulting in mushy vegetables that fall apart during the tearing process. You can avoid this by cutting the eggplants into bite sized pieces before steaming them quickly. The key is to steam the eggplants until they are tender but still slightly firm. Eggplants are in peak season
Aug. 2, 2013
-
Brisket takes the cake at new barbecue spot
The owners of Sopung, Yang Se-yol and Choi Hyun, seem to perfectly understand the hard-to-resist pull of fresh-off-the-grill, flame-kissed meat, and the beauty of barbecue done to juicy perfection. These veterans are three years deep into the business of beef, a journey that began when they opened a barbecue restaurant called Sopung in Seoul’s Nonhyeon-dong in the winter of 2010. And they are still going strong. “We instituted a corkage-free policy and put out thick cuts of beef,” said Yang, 43.
Aug. 2, 2013
-
Around the hotels
JW Marriott Hotel Seoul serves summer ‘tonic’ dishesThe hotel’s authentic Chinese restaurant Man Ho is serving a variety of traditional East Asian “tonic” dishes, delicious healthy food made with premium fresh seafood ingredients such as eel, bass and five-spice abalone through Aug. 31. The restaurant presents two course menus: Menu A includes chicken salad, shark’s fin and vegetable soup, sea cucumber and broccoli, and bean and oxtail stew at 135,000 won, while Menu B consisting of mero soup, f
July 26, 2013
-
Oi sobagi (stuffed cucumber kimchi)
Oi sobagi is stuffed cucumber kimchi. It is best made in the summer time when cucumbers are in season. Always look for cucumbers that are firm and slender. For the kimchi, the cucumbers are first salted in boiling hot salted water before being stuffed with the filling. Don’t worry, the hot water won’t cook the cucumbers. This is the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time. Hope you get a chance to make this quic
July 26, 2013
-
Wealthy Chinese fork out for high-class etiquette
BEIJING (AFP) ― How to properly peel an orange, hold an oyster fork, and pronounce luxury brand names ― wealthy Chinese are paying handsome sums to learn such skills as they seek to match their high-end lifestyles with high-class etiquette.A two-week course at the newly opened Institute Sarita in Beijing costs 100,000 yuan ($16,000), but that has not dissuaded dozens of students from across the country from signing up.Most are women in their 40s whose wealth rose fabulously along with China’s br
July 26, 2013
-
Bohemian Italian in Itaewon
The name, Instant Funk, should be a dead giveaway: This is clearly not an Italian restaurant in the traditional sense. And from the minimal box-like structure of the nearly all-glass space, down to the colorful mix of chairs and tables, it is evident this new eatery is going to be anything but boring. Situated a good stroll from Noksapyeong Station in foodie-friendly Itaewon, Instant Funk brought its no-holds-barred grub to the masses this May. “We wanted to make food that was laid-back, that y
July 26, 2013
-
The Grand Hilton to hold biggest Oktoberfest celebration in Seoul
Germany attracts millions of people from around the world to Oktoberfest every September. But those living in Seoul can celebrate the traditional German event at The Grand Hilton Seoul. The hotel, located in northern Seoul, invites guests for an evening of celebration with beer and traditional German food on Sept. 7. The largest Oktoberfest event in Korea draws more than 1,000 people every year. Originated in Munich, the festival started as a celebration of the marriage between Crown Prince Lud
July 25, 2013
-
Around the Hotels
Special skin care at JW Marriott Hotel SeoulThe Marquis Thermal Spa at the hotel is offering the “Hydramemory” treatment, a powerful anti-aging facial treatment that quickly enhances dull and dry skin using ultraviolet light. The treatment lasts approximately 90 minutes. The spa is offering a 20 percent discount until Aug. 31. In addition to the discount, all guests will receive a free ice ball treatment which will brighten and tighten the skin and make it feel refreshed. The promotion is availa
July 19, 2013
-
Hobak bokkeum (stir-fried zucchini)
This is a simple summer side dish that goes well with meat dishes such as bulgogi, galbi or jeyuk bokkeum. You can use any variety of zucchini, which happens to be plentiful this time of the year. The classic seasoning for this dish is saeujeot which is tiny salted and fermented shrimp. Its distinct, savory flavor works wonderfully with zucchini. If unavailable, substitute it with fish sauce or simply season with salt to taste.Ingredients:● 1 medium zucchini (about 300 grams) ● 1 tablespoon oil
July 19, 2013
-
French brasserie with a spin
French restaurant La Categorie’s new offshoot, neo-brasserie Maison de La Categorie, will be unveiled to the public this Saturday. Maison will be in Cheongdam-dong, Seoul, an upscale location on the main thoroughfare near Apgujeong Rodeo Station, not too far from La Categorie, which opened in Sinsa-dong in 2011. La Categorie executive chef Lee Hyung-jun explained the concept of the second brand, Maison, describing it as a spot where “one can get full on one plate.”“We are not a traditional Frenc
July 19, 2013
-
Bingsu evolution
Cafe Oven’s milk patbingsu derives its addictive interplay of textures and flavors from three basic components ― red beans, shaved ice and milk sauce ― three elements that seem deceptively easy to master. Fans of this traditional summer treat know better. When the red beans are good, when the shaved ice is perfect and when the ice’s sweet milk drizzle is spot-on then a bingsu, in its classic and simplest form, becomes transcendent.Perhaps that is why Korean shaved ices like Cafe Oven’s old schoo
July 12, 2013
-
Beat the summer heat with a refreshing cold soup
Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.What’s even better, they’re so easy to make. Puree tomatoes, soaked bread, garlic, assorted vegetables and good Spanish olive oil and you’ve got gazpacho. Blend avocado with cold chicken stock and you’ve got the base for something equally grand.Just as easy, but seen a lot less
July 12, 2013
-
Dak gomtang, (chicken soup)
Based on the lunar calendar, Koreans mark the hottest summer period with three distinct days: chobok (beginning), jungbok (middle) and malbok (end). On these days, Koreans traditionally eat samgyetang, ginseng chicken soup, which is believed to be an energy-boosting dish. As chobok is here, this dak gomtang is a healthy and delicious chicken soup that you can make even if you don’t have ginseng. Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The resul
July 12, 2013
-
Around the hotels
House music party at Grand Hyatt Seoul The hotel’s entertainment center JJ Mahoney’s presents a “House Music Party” on July 19 and 20. Four big-name DJs -- Bonnie 6, Peter Tong, Coo1T and U Jin from popular night clubs in Itaewon, Hongdae and Cheongdam -- will spin while partygoers enjoy the establishment’s newly expanded dance stage. All guests will receive a complimentary welcoming cocktail and a cup of Illy coffee to enjoy. The event will include a dance contest, live performances by JJ’s hou
July 12, 2013
-
Kathmandu’s hidden diners offer the real deal
KATHMANDU (AFP) ― Down a narrow, stone-paved alley a few minutes’ walk from Kathmandu’s bustling tourist hub of Durbar Square, Uttam Manandhar prepares a tapas-style array of buffalo brain, spine and testicles. It might not look appetising to Westerners but dozens of indigenous Newars gather daily in his “bhatti” as part of a centuries-old social scene largely missed by the thousands of tourists who come to Nepal in search of culture.Hidden in the capital’s myriad labyrinthine alleyways are hund
July 10, 2013