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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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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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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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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[Weekender] Young Koreans more open to Japanese cultural products
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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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Authentic Tokyo-style soba in Seoul
Subaru owner-chef Kang Young-chul changed the course of his career for soba ― those storied buckwheat noodles that were once standard fare for laborers in 17th-century Edo. While working in Japan, Kang grew interested in the traditional noodles, a staple of the Tokyo diet, and decided to learn how to make them himself. He enrolled in a course in Asakusa, Tokyo, and made the transition from office worker to chef. After mastering the art of handmade soba, Kang opened his restaurant in Hongdae in
Jan. 18, 2013
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Galbijjim, (braised short ribs)
Galbijjim is typically served on traditional holidays and special occasions. In contrast to the braising method typical of Western cooking, Koreans do not sear the ribs before braising them. The ribs are first parboiled in water with aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid. Chestnuts, dates,
Jan. 18, 2013
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Calorie-rich shrimp pasta tops Xtreme Eating list
A plate of crispy battered shrimp, mushrooms, tomato and arugula tossed with spaghettini and a cream sauce took the cake Wednesday as the most calorie-rich chain restaurant dish in America.Packing a whopping 3,120 calories, the Cheesecake Factory's Bistro Shrimp Pasta, which sells in Washington for $17.95, loomed large over other gut-busting menu items on this year's Xtreme Eating Awards list.The countdown of high-calorie entrees and desserts is put out by the Center for Science in the Public I
Jan. 17, 2013
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Less is more for one-specialty dining
Catering to an increasingly food-savvy and blog-centric population presents a challenge to chefs and restaurateurs aiming to stand out from a burgeoning crowd of eateries, cafes, bars and bakeries. To meet the growing expectations and get noticed, some establishments are focusing on one or two stellar signature dishes instead of wearing themselves out serving a wide variety of eats and drinks. “Seeking out tasty spots has become an increasingly big thing through blogging, for instance, so people
Jan. 11, 2013
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Children’s winter programs at Hyatt Regency Jeju
The hotel has prepared a range of children’s winter programs for guests with children. The hotel has arranged the “New Year Wish Kite Flying Program” until Feb. 11. The hotel is also offering families the ultimate Jeju Tangerine Farm Experience until Jan. 27. The two programs will include free entrance to the Botanical Garden and Camellia Hill. There is also a Seogwipo Science Museum night field trip every Saturday. All programs will be free of charge for hotel guests. In addition to the winter
Jan. 11, 2013
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Handmade burgers, sandwiches at Imperial Palace Seoul
The hotel’s lobby lounge Delmar presents handmade burgers and sandwiches made by the hotel chef. The restaurant menu consists of seven items including a chili beef burger with a thick beef patty, bulgogi and mozzarella cheese sandwich, sweet teriyaki chicken sandwich, a savory club sandwich and more. The main dish will be served with a side of crispy fried potato chips. The dish will be available all year round. Prices start from 25,000 won including tax and service.Delmar is also providing a fr
Jan. 11, 2013
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Musical Aida Package at Sheraton Seoul D Cube City Hotel
The hotel introduces the “Musical Aida Package.” Available from Jan. 2 to April 14, the package features a one-night stay with tickets to “Aida,” a musical based on a love story set in ancient Egypt. With its grand music, well-known musical actors and spectacular stage and costumes from Broadway, “Aida” will provide guests with fascinating entertainment. The package includes either VIP tickets or R Seat tickets for two people, and free access to the hotel’s gym and swimming pool that are located
Jan. 11, 2013
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Winter packages at Mercure Seoul
The hotel presents two winter packages, “Montblanc in Swiss” and “European Dining,” available from Jan. 7 to Feb. 28. The Mont Blanc package features a one-night stay at a standard suite with dinner outside a luxurious Yurt tent installed in the hotel’s 21st floor Sky Lounge Kloud. Guests will be provided with a classic Swiss fondue, freshly baked pumpkin pie along with two glasses of Gluehwein (hot mulled wine). The European Dining Package features a one-night stay at a standard suite with dinn
Jan. 11, 2013
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4 Major Chinese Cuisine Promotion at Lotte Hotel Seoul
The hotel’s buffet restaurant La Seine holds the “4 Major Chinese Cuisine Promotion” event until Jan. 31. The promotion offers an opportunity to taste the delicacies of four major Chinese cuisines ― Beijing, Shanghai, Szechuan and Cantonese. Among the dishes served are Peking duck, stir-fried shrimp with pepper sauce, kung pow chicken and steamed fish in soy sauce. Adult lunch buffet prices are 93,200 won (child 56,900 won) for weekdays and 95,600 won (child 56,900 won) for weekends and holidays
Jan. 11, 2013
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Nokdujeon, (mung bean pancake)
Nokdujeon (also known as nokdu bindaetteok) is a savory Korean pancake made with ground nokdu (mung beans). It’s a Korean holiday favorite! The dried mung beans are soaked in water for hours and then ground into a batter. Typically, mung bean sprouts, pork, gosari (fern brakes), scallions and/or kimchi are added to the batter for additional flavor and texture. The result is crispy golden brown pancakes that are soft and nutty with some added crunch from the vegetables. This recipe makes quite a
Jan. 11, 2013
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Food trends for 2013: What’s the next kale?
2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles.Molecular gastronomy, fancy cupcakes, Korean tacos? So, so 2012.The new year is always the time when prognosticators of all stripes decide what’s in, what’s out and, most intriguing of all, what’s next. Will we eat more Asian-influenced sandwiches and less Asian fusion? More Latin American flair, with a focus on Peru and Brazil? What influen
Jan. 11, 2013
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End of the year dinner at THE PLAZA
The hotel presents the “So Lovely View” dinner at the beautiful XYSTUM HOUSE on the last day of the year. XYSTUM HOUSE is a penthouse on the 22nd floor of THE PLAZA. The dinner menu includes two kinds of canap, crab and smoked salmon marinated in herbs with ruccola, sweet pumpkin cream soup, Korean beef tenderloin steak, grilled prawns and white chocolate mousse. On the day of the event, a live jazz band will accompany eight-course dinners, as well as one glass of wine per diner selected special
Jan. 7, 2013
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Kimchi mandu (Korean dumplings)
The Korea Herald is starting a new series, Korean Home Cooking, in which Ro Hyo-sun, author of the Korean Bapsang blog, explains how to make quick Korean comfort foods. The recipes are designed for people who are not familiar with Korean cooking and ingredients. ― Ed.Kimchi mandu is a variation of Korean dumplings made with kimchi as the main ingredient. The key to making good kimchi mandu is to use fully fermented kimchi for the extra kick that this mandu is known for. Kimchi mandu is especiall
Jan. 4, 2013
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Belgian chocolatiers face up to changing tastes
BRUSSELS (AFP) ― Belgium is rightly proud as producer of some of the world’s finest chocolate but changing tastes and new markets in Asia and the Arab world are shaking up its somewhat predictable scene.“Belgian traditional chocolates? Some people still do them really well, such as the major brands,” said Laurent Gerbaud, one of the new generation of chocolatiers trying to keep up with a discerning clientele.In his workshop in the centre of Brussels, a customer will find few traces of the Manon,
Jan. 4, 2013
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The story behind a Korean-American mom’s passion for cooking
Ro Hyo-sun is a Korean American mother of two who currently works as a government professional specializing in contracting and auditing in Washington, D.C. However, aside from being a full-time worker and a mom, Ro is also a dedicated food blogger.It started when her two children, who are now grown up and living away from home, wanted to start learning how to cook the food they grew up eating. Her children would call around dinner time asking how to prepare certain dishes. They complained there
Jan. 4, 2013
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Winter special cuisine at Sheraton Grande Walkerhil
The hotel’s restaurants introduce winter special menus until Jan. 31. Ondal, the Korean royal cuisine restaurant, will present sanchae bibimbap ― root vegetables and green vegetables mixed with rice ― and seafood silky tofu stew for those looking for a high-protein, low-fat meal. In addition, Kiyomizu, the authentic Japanese restaurant, presents special blowfish dishes through Feb. 28. Blowfish is low in calories and high in protein, and has beneficial effects on blood circulation and diabetes.
Dec. 28, 2012
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New Year’s celebration at Hyatt Regency Jeju
The hotel is hosting a New Year’s Countdown Party on Dec. 31 with a festive Happy New Year Buffet that will be served at Terrace Caf from 6 p.m.-10 p.m. In addition, a New Year’s Eve raffle will be held starting at 7 p.m. and winners will receive accommodation vouchers that can be used in Hyatt hotels all around the world. The raffle event will be held at the hotel’s lobby lounge from 9 p.m.-11 p.m. with a special “Nanta” performance staged by Jeju Island children. At 6:30 a.m, Jan. 1, the hotel
Dec. 28, 2012
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‘Secret key package’ at Lotte Hotel World
The hotel offers a “Secret Key Package” until Feb. 28 to warm your body and mind during the cold winter season. The “Secret Key Package” provides exquisite relaxation in the middle of the city with one night’s stay in a Deluxe Room, SK-II Boutique Spa program for two, two Lotte Cinema movie tickets and one Krispy Kreme coupon. Guests may choose from three options: Pitera, Signature and LXP Royal. The Pitera program package includes a facial massage and the Signature program package covers foot s
Dec. 28, 2012
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Fortune cookie event at Millennium Seoul Hilton
Celebrating the New Year, Taipan, the hotel’s Chinese restaurant, presents a special fortune cookie promotion from Jan. 1-Feb. 28 with an opportunity to win various prizes. Guests dining on one of “The Monk Jumps Over the Wall” set menus or whose dining bills exceed 200,000 won for two persons will receive these special fortune cookies. Inside the cookies, on the hidden slip of paper, are chances to win various prizes, which include certificates for hotel stays and meals at hotel restaurants. “T
Dec. 28, 2012
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Goguma Juk, (sweet potato porridge)
Goguma Juk is a long-cooked sweet-potato porridge made with sticky rice powder. It has a sweet and nutty flavor.Ingredients● 2 sweet potatoes (yams)● 3 cups milk● 4 tbsp sticky rice powder● 100 g water● 2 tbsp honey● 1/2 tsp salt1. Clean sweet potatoes and rinse well with water.2. Set up a steamer over high heat. Once it starts to steam (which takes approximately 9 minutes), put sweet potatoes in the steamer and steam them for about 15 minutes. Peel the skins.3. Blend it with half the amount of
Dec. 28, 2012