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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Soy sauce meets match in Rhone reds
Rhone wine is swiftly jumping up the ranks in the South Korean wine market, with the sales of it in South Korea growing some 200 percent in 2011 over the previous year. “We are now the second top French AOC wine-producing region within the South Korean wine market,” said Olivier Legrand, general marketing manager at Inter Rhone ― an association representing the region’s wine growers, producers and merchants ― at an event hosted by the group.Legrand attributed the increase in sales to Rhone wine’
Nov. 7, 2012
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Nilsson not one of ‘new Nordic’ crowd
Magnus Nilsson, head chef of Faviken Magasinet in Sweden, steps onstage to teach a Master Class for the international food festival Seoul Gourmet. Sporting his signature, long flaxen hair, Nilsson looks every bit like the guy in the photos that can be found in food magazines and newspapers around the world. Ever since “new Nordic” cuisine became the hip food trend of the moment, Nilsson has been held up as a new Nordic poster boy of sorts, alongside Rene Redzepi of Noma in Denmark. New Nordic st
Nov. 4, 2012
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Italian cuisine at Grand Hyatt Seoul
The Paris Grill, the hotel’s traditional European fine dining restaurant, features a selection of authentic Italian delicacies prepared by renowned guest chef Pino Lavarra from Italy, from Nov. 9-15. The chef’s signature dishes include fried anchovies stuffed with mozzarella cheese and crispy chickpeas, potatoes and anchovy-scented roasted crab essence, baked crab meat, thyme and spring onion ravioli, baby squid stew and squid ink sauce, and Amalfi coast lemon souffl with raspberry and beer sher
Nov. 2, 2012
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Traditional Italian liquor special at Imperial Palace Seoul
The hotel’s Italian restaurant Verona presents the “Italian traditional wine and beer” promotion until Dec. 31. The promotional wines include eco-friendly winery brand Cantina Zaccagnini’s Montepulciano d’Abruzzo 2010, which has soft tannin with vanilla and strawberry scent and II Bianco di Ciccio 2010, which has the flavor of sweet fruit such as fresh lime, banana, and orange. In addition, Menebrea’s Lager Amber, an Italian traditional beer with a history of over 150 years will also be served.
Nov. 2, 2012
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Root vegetable cuisine at The Ritz-Carlton
The hotel offers the “Root vegetable cuisine” promotion at its restaurant Oksan from Nov. 3-30. The promotion will introduce fresh and healthy root vegetable dishes available in a variety of forms including the root vegetable burger featuring a thick patty of beef mixed with thinly sliced yam and lotus root, root vegetable salad with a healthy combination of lotus root, carrot, deodeok and yam tossed together with olive oil and root vegetable yeongyangbap featuring taro, lotus root and burdock.
Nov. 2, 2012
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Newly renovated villas at Sheraton Grande Walkerhill
The hotel welcomes the guests with its newly renovated private villas. Opened in 1963, the historic villas re-opened in October with an eco-friendly atmosphere. “Pearl,” the two-story villa, is a relatively small room, but features a mini-bar. “Crystal” is an extended single-floor facility, specially designed for the business guests. The villa has meeting rooms and a reception space. “Ruby” is a single-floor residence for families and friends. The spacious facility is perfect for parties and dif
Nov. 2, 2012
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End of year promotion at Renaissance Seoul Hotel
As an end of the year promotion, the hotel offers the “Festive Season Gathering Menus” available from Nov.1-Dec.31. The set menu is comprised of seven course meals created for for 10 or more guests. Festive season buffet menu is perfect for an event with more than 50 guests. The buffet offers more than 50 different dishes and desserts. Set menu and buffet menu are both priced at 70,000, 75,000 and 80,000won, excluding tax and service charge. The worldwide hotel chain has more than 100 branches i
Nov. 2, 2012
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Bibimbap (Rice mixed with vegetables and beef)
Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and stir-fried red pepper paste. It is said that this dish came from the customs of memorial rites and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.Ingredients● 2 1/2 cups non-glutinous rice, 3 cups water● 300 g young pumpkin, 1/2 tsp salt● 200 g skinned bellflower roots, 1 tsp salt● 120 g beef (top round), 200 g soaked bracke
Nov. 2, 2012
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A Q-grader nation
In a dark alley near Hongdae there is a small coffee shop. There is no sign ― no way of knowing it is the right place, save for the scent of roasted coffee, a cross between chocolate and tobacco, confirming it is Cafe Libre. Three times a week, Cafe Libre holds free public coffee tastings, called cuppings in coffee speak. These are intimate, casual gatherings that suit the shop’s low-profile attitude. Chairs are pushed into the corners. A tall, long table is brought out. Stout cups of coffee gro
Nov. 2, 2012
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Korean sauces steal spotlight at Seoul Gourmet
Top chefs drawn to pickled extract with 120 ingredients at Savor Korea eventAlex Atala, whose Brazil-based restaurant D.O.M. placed fourth on this year’s S. Pellegrino’s World’s 50 Best Restaurants, sampled Korean pickles and a 120-ingredient fermented extract at Seoul Gourmet’s Savor Korea event Tuesday. “All these fermentations and making pickles are something new for me,” said Atala. “This is special for me because the vegetables are very crunchy. The combination of flavors and textures are u
Oct. 31, 2012
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Seoul Gourmet back in town
In its fourth year, Seoul Gourmet continues its efforts to spread the good news about Korean cuisine to world-renowned chefs through a five-day food fiesta. Chefs are invited to learn about hansik and incorporate it into menus that will be showcased at restaurants throughout Seoul for gourmands to experience themselves (provided reservations can be made in time). This fall’s culinary line-up is pretty stellar. A total of seven chefs are flying in for the festival, including D.O.M.’s Alex Atala,
Oct. 29, 2012
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Food court renaissance
Sitting at a hard-won table inside Galleria Department Store’s newly opened Gourmet 494, where foodie-frequented eateries and bakeries have set up shop, it quickly becomes clear that the court as we know it has changed. The food court was a place where customers could choose from a wide variety of cuisines and enjoy their meal-of-choice with friends and family. Convenience, diversity and wallet-friendly pricing were the major draws of the experience. Rarely was the court considered a venue where
Oct. 26, 2012
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Mandutguk (dumpling soup)
Mandutguk is a soup made of dumplings simmered in beef broth, often served in the winter. The dumplings have wheat flour wrappers stuffed with fillings such as meat, tofu, Kimchi and other vegetables. People enjoy mandutguk on lunar new year’s day because it represents fortunes wrapped in the dumplings. Ingredients● Broth: 300g beef (brisket·shank), 11 cups water ● Fragrant seasoning : 50g green onion, 4 cloves garlic ● Dough for dumpling skin : 1 1/2 cups wheat flour, 1/2 tsp salt, 5 tbsp water
Oct. 26, 2012
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Sweet Adventure at Sheraton Seoul D Cube City Hotel
The hotel invites chocolatier Kevin Curry to introduce new pastry menus and celebrate the first anniversary of Sheraton Seoul D Cube City Hotel as well as the 75th anniversary of Sheraton Brand from Nov. 8-18.Curry has led his career as a pastry chef at five-star hotels around the world for over 18 years. Curry will present various new pastry menus at the restaurants and caf located in the hotel.At “Deli by Sheraton,” Curry will be introducing 15 kinds of cakes and macaroons, sweet “reverse choc
Oct. 26, 2012
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Thanksgiving special at the Grand Hilton Seoul
The hotel presents two special Thanksgiving events on Nov. 22. The “Thanksgiving festive menu” at the hotel’s buffet restaurant includes traditional golden roasted turkey, crispy salads mixed with raspberry, olive oil and balsamic syrup dressings, as well as tuna, beef and turkey burgers, roasted beef with port wine sauce and prime rib eye steak. Guests will also receive a complimentary glass of wine. The other event will be held at the hotel’s all-day dining restaurant, the Atrium caf. Guests c
Oct. 26, 2012
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Thomas Buhner special at Westin Chosun
The hotel’s restaurant, Ninth Gate Grille, presents six dinner courses by guest chef Thomas Buhner, the first German chef to be awarded three Michelin stars in Germany.The six-course dinner, available on Nov. 2, starts with shrimps and yuja tea as amuse bouche, followed by marinated mackerel with wild sesame leaves, lobster Bolognese, Ogol chicken (Korean black chicken), Korean beef steak with smoked tofu and lychee sorbet. Thomas Buhner is considered one of Germany’s leading chefs and known as
Oct. 26, 2012
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Sichuan hot pot on the rise
Sichuanese cuisine is heating up Seoul’s dining scene. Those trademark peppercorns ― with their tongue-tingling, mouth-numbing allure ― are popping up in Chinese restaurants throughout the city. The trend, though not yet fully mainstream, might even go mass market soon now that Crystal Jade ― the Singapore-based chain of over 100 restaurants throughout Asia ― is dishing out a Sichuan-style hot pot at its newest Myeong-dong outlet. Crystal Jade Hot Pot Restaurant, the chain’s eighth South Korean
Oct. 26, 2012
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Haemul pajeon (Seafood green onion pancake)
Haemul pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. Haemul pajeon is a well-harmonized dish that is studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous variety from the city of Busan.Ingredients● 100g mussel meat, 70g clam meat, 70g oysters : 5 cups water, 1/2 tsp salt● seasonings : 1 tsp salt, 1/8 tsp ground black pepper ● 200g small green onion, 1 ea green pepper, 1 red pepper● dough : 1 cup wheat flou
Oct. 19, 2012
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Korean cuisine with a tapas feel
Bicena stays true to hansik roots but not afraid to experimentModern Korean cuisine no longer has the added edge of novelty to bolster its appeal. Now that the genre is a steady fixture of the dining scene, pressure is heavy on chefs and owners to produce innovative fare that stands apart from an increasingly large crowd. Bicena ― which opened this month in Itaewon ― understands that need and rises to the challenge. Headed by prominent traditional Korean pottery manufacturer KwangJuYo Group, the
Oct. 19, 2012
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Chinese turn tea drinking into an artform
Tea is an essential part of Chinese culture just as wine is in the western hemisphere. Just as sommeliers in the West select wines that best match particular dishes, Chinese tea sommeliers help people find suitable teas to enhance their tea-tasting experience. “The role of a sommelier is like that of an educator who lets you know about tea ― the true essence of tea. The reason there are sommeliers is that they help you understand the truth about the tea itself and understand the best part of it,
Oct. 17, 2012