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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1 in 5 households to have breadwinner over 80 in 30 years
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New Fifty Fifty off to strong start
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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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Banyan Tree Bintan offers couples a romantic escape
Banyan Tree Bintan, located an hour’s ferry-ride from Singapore, presents the Banyan Indulgence promotion, a romantic escape for couples. The promotion valid for a minimum three-night stay at the resort until Sept. 28 includes daily buffet breakfast, return ferry tickets for two between Singapore and Bintan and return land transfers by a private car. It also includes an Intimate Moments set-up, where the jet pool is decorated with flower petals with a complimentary bottle of wine for an evening.
July 5, 2013
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Airbnb launches disaster response tool
Airbnb has launched a disaster preparedness site, Airbnb Disaster Response, which offers people a way to find shelter in case of a disaster. The accommodation booking website used their system to help people find temporary homes for free when Hurricane Sandy hit the U.S. East Coast.In partnership with the design consulting firm IDEO and San Francisco’s disaster relief center, the company created a tool that will help victims locate rooms in case of emergencies. The system will launch 30 minutes
July 5, 2013
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Lunch box with lotus leaves at Busan Station
It’s often hard being a busy traveler and a healthy eater at the same time, but those who travel from Busan are now given a great option. KORAIL’s Busan branch recently launched the Lotus Story store in Busan Station, which offers a healthy lunch box that consists of lotus leaf rice, stir-fried kimchi and seaweed.The lotus leaf rice is rice mixed with healthy local grains, including barley, foxtail millet and soy beans, and wrapped in a lotus leaf and steamed. The fresh leaves are from Hamyang,
July 5, 2013
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Oi naengguk, (Chilled cucumber soup)
This chilled soup is a perfect dish to cool off on hot summer days. Oi naengguk is a cold soup that’s made with cucumber. A popular variation is made with miyeok (seaweed), which is what I made here. Simply use more cucumber if you are not adding seaweed. Make ahead of time and chill well before serving. 4 servingsIngredients:● 1 Korean cucumber or 2 Kirby (pickling) cucumbers (about 160 grams)● 1 cup soaked miyeok (seaweed) ― about 15 grams dried● 1 green or red chili pepper or scallion ● 1 tab
July 5, 2013
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Artisanal treats at La Montee
A small 12-seat bakery with a red facade and floor-length windows, La Montee crafts tasty loaves and pastries from its quiet spot near Ttukseom Resort Station. The 5-month-old boulangerie-patisserie, with its marigold walls and chestnut-hued floors, exudes the vibe of a welcoming gathering spot, a good stop for a spot of coffee and a pastry or two. On any given day, one can find customers chatting while nibbling on moist pineapple-coconut croissants and other freshly baked treats as others slip
July 5, 2013
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Around the hotels
International gourmet festival at The Plaza The hotel’s all-day dining buffet The Seven Square introduces “Seven Continents Promotion” for the month of July. It will showcase 35 representative dishes from 28 countries across the hot, cold, and dessert corners. The menus include Italian antipasto, Australian kangaroo tail stew, Greek salad, Jordanian hummus, Bulgarian tarator soup, Thai tom yang kung, fish ceviche from Peru, and escargot from France. There is also a special summer cocktail that i
July 5, 2013
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Finest ingredients spell success at Seoul’s first wine shop
The Jell, located on the outskirts of Itaewon, was first established in 1992 as Seoul’s first wine shop. A decade later in 2002, it was converted into a members-only fine dining restaurant and bar that combined the elements of exclusivity with the comforts of dining in a homey atmosphere. Another decade later, in October of last year, the owner, Hans Lee, decided to open the doors to the public. Becoming an award-winning wine sommelier, Lee has set the highest of standards for his bar. Once, whe
July 3, 2013
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Around the hotels
Special summer menu at Hyatt Regency Incheon Restaurant 8 at Hyatt Regency Incheon presents its summer special menu from July 1 featuring health foods in Korean, Japanese and Chinese traditional style. The menus include croaker soup and duck boiled with nureungji (a thin crust of scorched rice); steamed Korean “ogol” chicken with pine mushrooms seasoned with XO sauce and cold noodles; and some of the most famous Japanese health foods: eel, roasted abalone, and sea urchin eggs. The summer menus a
June 28, 2013
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Shake the summer heat
Ice cream and milkshakes make for great treats. Treats that Cho Sang-hyun developed a taste for while studying abroad in America. Eager to share his passion for ice cream by opening a parlor in South Korea, Cho searched high and low for what he deemed the right combination of texture, sweetness and flavor. “I wanted something not too sweet but still rich,” Cho said. He found what he was looking for in Singapore, at Once Upon a Milkshake, an ice cream parlor chain that first opened in 2009. This
June 28, 2013
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New trends in Japanese dining presented at Namu
W Seoul-Walkerhill has recently recruited renowned Japanese Chef Miyake Kazuya from Tokyo to introduce the latest trends in Japanese cuisine at the hotel’s contemporary Japanese restaurant Namu. The chef has vast experience ranging from traditional Japanese cuisine to contemporary cooking. “I’ll keep presenting new menus in a creative food style that fuses the latest culinary trends and traditional tastes of Japanese cuisine,” Chef Kazuya told The Korea Herald. Some of his newly created dishes m
June 28, 2013
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Jaengban guksu, (cold noodles with vegetables)
Jaengban guksu is a cold noodle dish served in a large platter with lots of fresh vegetables. It’s usually for more than one person and is meant to be shared at the table. Jaengban guksu is a type of bibim guksu, which typically is mixed with a tangy and spicy red chili pepper sauce. I used green tea noodles here, but you can use any noodles you want. Also, it’s versatile, so you can use almost any salad vegetables you like, such as bell peppers, onions, bean sprouts and spinach. If you have le
June 28, 2013
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Rooftop revolution
Cherry tomatoes, still green, soak in the summer sun, taking their sweet time to ripen. Romaine lettuce blooms in long, emerald stalks. The roof garden at Garosu-gil-based cafe Able is a pastoral scene of rustic charm, a scene that seems to be in tune with today’s “healing” and “well-being” trends. “We felt the need to not waste anything, to use everything,” Able co-owner Cha Eun-young said on how the garden came into being when the flower shop-cafe opened in Seoul last summer. “We decided we co
June 21, 2013
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Conversations simmer at communal tables
Mary Altman and John Pinson, though each traveling alone on business, savored some conversation with their barbecue last week as they sat together at one of 4 Rivers Smokehouse’s large picnic tables in Winter Park, Florida.The two discovered they both live in Jacksonville, Florida, so they chatted about their lives there.“When you’re by yourself, it’s nice to meet somebody and, coincidentally, to meet somebody from your own hometown,” said Pinson, a salesman in his 70s.Diners such as Pinson are
June 21, 2013
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Jjukkumi guui, (spicy grilled baby octopus)
I know that a lot of people are intimidated about cooking octopus. If you’re one of them, I urge you to try cooking with baby octopus, “jjukkumi.” Baby octopus is naturally tender and easy to handle. If you prefer, you can also use small squid for this recipe. Here, they are marinated in a spicy gochujang sauce and seared quickly on the grill. Marinating helps tenderize the octopus, so give it sufficient time to marinate. You will have tender baby octopus with a burst of flavor in every bite!2 t
June 21, 2013
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Single malt scotch, mapped out
The increased local popularity of single malt whisky is no industry secret. Since major drinks business Diageo Korea started importing single malt whisky in 2006, the niche market has seen a boom. According to brand manager Ma Hyung-min, sales of Diageo’s single malt whiskies have exceeded double-digit growth every year. The portfolio has expanded from just one to more than 20 single malt whiskies now. Single malt is even weathering the economic downturn. Diageo’s single malt whisky saw a 16 per
June 19, 2013
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Green as far as the eye can see
BOSEONG, South Jeolla Province ― Since being first introduced to the country in the early ninth century by merchants returning from China, green tea has acquired a long history and rich culture in Korea. Today, one of the nation’s best-known green tea plantations is the Daehan Tea Plantation here. The vibrant green tea fields of Boseong attract around 1 million visitors every year, who come to experience green tea in its most natural state while marveling at the beauty of the fields’ picturesque
June 14, 2013
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Around the hotels
Unlimited draft beer and barbecue at Sheraton Seoul D Cube City HotelThe hotel’s lobby lounge bar presents two special promotions, “Golden Beer Time” and “L41 Barbecue Snacks.” The barbecue menus include sausages, nachos, chicken, chicken wings and drumsticks, grilled beef, and chicken and octopus skewers. “Golden Beer Time” runs until June 30, from 6 p.m. to 8 p.m. for 29,700 won per person. The price for “L41 Barbecue Snacks” ranges from 22,000 won to 27,500 won, available from 6 p.m. to 1 a.m
June 14, 2013
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Baking bread brings much-kneaded therapy
I was about 11 and bored out of my mind in Greensburg, Kansas, the day my grandma, Frances Loucks Peterson, taught me how to make bread.My parents would have been moving from someplace on one coast to someplace on the other coast during my father’s Navy career. The moves were frequent, every couple of years, and always resulted in me and my younger brother and sister getting shipped to Kansas in the blast-furnace heat of July.So when Grandma announced we were going to make bread, I was relieved.
June 14, 2013
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Buchu kimchi (garlic chives kimchi)
This kimchi made with garlic chives (buchu) is one of the easiest kimchi varieties to make. Buchu kimchi is a common summer kimchi that is especially popular in Korea’s southern provinces (Jeolla-do and Gyeongsang-do). Garlic chives are distinguished from regular chives by their flat leaves and distinct flavor that’s like a mild onion with a delicate garlic flavor. Korean garlic chives are thin and tender so they are great for making kimchi. Look for ones with thin and narrow blades. Buchu kimch
June 14, 2013
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Philippine food seeks Korean palates
Filipino food is easy on those who try it for the first time. The style and cooking share elements with other cuisines such as Malaysian, Spanish, Chinese and American.“Food is very diverse in the Philippines because we were colonized by Spanish first, Japan and then the U.S. We have also Malaysian and Chinese ancestors. It’s hard to define what Filipino cuisine is about,” said Sau Del Rosario, executive chef of F1 Hotels and Resorts in Manila, in an interview with The Korea Herald during his fo
June 14, 2013