Dakjjim (Simmered chicken)

“Dakjjim” is a dish of chicken pieces simmered with seasoning along with various vegetables such as onions, carrots, and potatoes. Chicken is favored over other meats because it is low in price and calories, and high in protein. Dakjjim (Institute of Traditional Korean Food)Ingredients ● 700 g chick

Aug. 12, 2011

Gourmet food halls sprouting up in Seoul

Dean and DeLuca, CJ Foodworld, Fauchon heighten slow food shopping experienceLong ago, Korean department stores perfected the art of the all-in-one-stop. Upper floors catered to the shopaholic with a bevy of clothes, accessories and beauty products. Top floors boasted restaurants, and basement floor

Aug. 12, 2011

Germany’s last millstone mason pressed for time

ZUSAMALTHEIM (AFP) ― An organic food boom in Germany is creating demand for flour ground the old way, but the country only has one person left with the skills needed to carve and maintain millstones.According to the German organic food industry body, the BOeLW, sales of organic food in Europe’s bigg

Aug. 8, 2011

Chef’s sensual cooking heats up France

Alexandre Gauthier focuses on ingredients’ own flavors, shuns seasoningLA MADELAINE-SOUS-MONTREUIL (AFP) ― Eating at Alexandre Gauthier’s restaurant should put customers in the mood for making love “otherwise it didn’t work,” said the young chef whose cuisine is luring foodies from far and wide to t

Aug. 8, 2011

Neobiani (Grilled sliced beef)

Neobiani is thinly sliced grilled beef with soy sauce seasoning. Neobiani means that the beef is sliced into broad sections. It is tender with a lot of knife slits in it.  Neobiani (Institute of Traditional Korean Food)Ingredients ● 600 g beef (sirloin), 70g pear juice ● seasoning sauce: 5 tbsp

Aug. 5, 2011

Wine of the Week: 2009 Domaine Bersan Saint-Bris Sauvignon Blanc

Say what? A Sauvignon Blanc from Burgundy? Under $15?I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and bone dry, Bersan’s Saint-Bris has an enticing minera

Aug. 5, 2011

Taste authentic Hong Kong-style food in Seoul

Wonton noodle soup and handmade dim sum do not disappointOne of the major delights of taking a trip to Hong Kong is the food. Just one three-to-four hour flight lands you in a place populated with spongy dragon fruit, sweet sugarcane juice and endless trolleys full of the most delectable dim sum. Of

Aug. 5, 2011

Portugal’s cork forests fight back in the War of the Stoppers

CORUCHE, Portugal (AP) ― In the centuries-old cork forests of southern Portugal, locals who for generations have harvested the bark that bungs billions of bottles around the world don’t think much of the rival plastic stoppers and metal screwcaps threatening their livelihoods.“Cork is a safer bet,”

Aug. 1, 2011

Famous Spanish restaurant El Bulli shuts, for now

ROSES, Spain (AP) -- El Bulli, one of the world's most acclaimed and award-winning eateries, has served its last supper.On the final menu Saturday were 50 dishes with intriguing names like ``Clam Meringue,'' ``Olive Spheres,'' and ``Hot Cold Gin Fizz.'' This March 30, 2011 file photo shows Spanish chef Ferran Adria as he tastes some food in the kitchen of his restaurant elBulli in Roses, Spain. (A

July 31, 2011

Camping fires up creativity in cooking

RALEIGH, North Carolina ― Grown-ups and kids, all clad in swimsuits, all holding paper plates, queue up before the dinner buffet: beef brisket, pork ribs, pasta salad, hash brown casserole, tossed salad, rolls, vegetables and dip, pita chips and dip, watermelon and lemon bars.The spread is even more impressive given the location: a campsite at Falls Lake State Recreation Area north of Raleigh. The

July 29, 2011

Imjasutang (chilled chicken soup)

Imjasutang is a cold soup with chicken meat in a chilled broth that is a mixture of ground roasted sesame seeds and chicken stock. “Imja” refers to white sesame. Imjasutang may also be called “kkaekkuktang.” It is believed to maintain health in the summer. This soup was enjoyed by royalty and noble families in olden days.Ingredients - 1 head chicken: 10 cups) water, 1/4 tsp salt- fragrant seasonin

July 29, 2011

Local bar wins Wine Spectator award

Vin.ga receives second highest honor from prominent American wine magazineSeoul-based wine bar “vin.ga” made history this month, becoming the sole Korean establishment to win the Best of Award of Excellence from Wine Spectator’s Restaurant Wine List Awards. The famous American wine magazine handed out the second-tier honor (the Grand Award is the highest) to only 833 restaurants this year. Last ye

July 29, 2011

McDonald’s to provide healthier children’s meal

A McDonald‘s Cheeseburger Happy Meal with the new apple slices option is shown on Tuesday, July 26, 2011 in Pittsburgh. McDonald’s Corp. says it is adding apple slices to every Happy Meal, part of the chain‘s larger push to paint itself as a healthy place to eat. (AP-Yonhap News)McDonald’s plans to include fruit and vegetables in its children’s meal sets in response to growing health concerns rela

July 28, 2011

Kongguksu (Noodles in chilled white bean soup)

Kong-guksu is a dish of cold noodles in a chilled soybean puree which is made of ground white soybeans after soaked, boiled and skinned. Kong-guksu is sweet and rich in nutrition. It is a summer specialty for people who are easily exhausted from the hot weather. Kong-guksu (Institute of Traditional Korean Food)Ingredients ● 1/4 cup white bean, 5 cups soaking water, ● 4 cups boiling water, ● 4 1/2

July 22, 2011

Produce, not pasta, key to summer salads

Summer salads are the culinary workhorses of picnics, potlucks and patio parties, and pasta versions are more plentiful than mosquitoes.But isn’t it time to use your noodle ― or rather lose your noodle ― and expand your potluck palette?There are plenty of great-tasting salads sans pasta that are fresh, light and capture the essence of the season much better than mayo-laden macaroni.Find inspiratio

July 22, 2011

Wine of the week: 2010 Domaine du Gros’Nore Bandol rose

Quick swirl.A beautiful Bordeaux Blanc with a bouquet of acacia, lime and fresh-cut grass. A blend of 40 percent Sauvignon Blanc with an equal amount of Semillon and 20 percent Muscadelle, the 2009 from Chteau Lamothe de Haux has the bracing minerality that makes these wines such terrific summer drinking. And this one is a particularly wonderful bargain.Drink it as an aperitif, with chilled shellf

July 22, 2011

Fusion hansik wows expats

About 15 people from different countries delved into dishes with such names as “Kimchi Pasta” and “Seafood Pancake of Seine River” on Wednesday at the Institute of Traditional Korean Food in Waryong-dong, central Seoul. “I didn’t think that it would be this good. The purpose of my travel is to taste Asian food and I finally found things I can really enjoy. The flavors are really nice and soft. In

July 20, 2011

Yukgaejang (spicy beef and leek soup)

Yukgaejang is a spicy soup made by boiling beef with vegetables such as green onions, bracken, mung bean sprouts and taro stalks. It is a good soup for the summer to stimulate appetite and recoup physical strength with its high protein content. Yukgaejang (Institute of Traditional Korean Food)Ingredients ● Broth: 400 g beef (brisket), 20 cups water fragrant seasoning: 100 g green onion, 6 cloves g

July 15, 2011