[Epicurean Challenge] Pink sausages under the sear: gaebul

Say “hello” to yet another sea creature: gaebul. Gaebul refers to the marine spoon worm, also called the fat innkeeper worm, as it creates tunnels in the ocean floor that provide shelter for other creatures and allows them to pass through.The plump pink creature resembles a skin-like sausage. But the texture has a feeling more similar to the softer parts of human flesh. (Video shot and produced by Lim Jeong-yeo/The Korea Herald)Upon being touched, gaebul squirms and puffs up a bit. Then taken fr

Sept. 13, 2018

[Weekender] Noryangjin, a home turf of test-takers’ soul food

Noryangjin, a cluster of private cram institutes for various national exams, is home to some 40,000 Korean test-takers in their 20s and 30s. As most of its students tend to stay near their cram schools from early in the morning to late at night, the area’s dining culture has also evolved along the life patterns of the students. Portions are much cheaper and larger than in other Seoul neighborhoods, while the restaurants, vendors and cafes also tend to serve food quickly to save students’ time. 

Sept. 6, 2018

[Around the Hotels] Promotion and packages

Solo Parisian escape during Chuseok holidays French-style boutique hotel L‘Escape invites guests who would like to escape the daily life by themselves. The Singles Holiday package is a single room package, targeting guests who want to vacation alone in a hotel. It offers one-night stay with an elegant afternoon tea set at the hotel’s tea salon, Le Salon by Maison M’O. For a Deluxe Room, there will be room upgrades to Atelier Rooms, on a first-come, first-served basis. The price starts at 250,000

Sept. 6, 2018

[Epicurean Challenge] Raw cow liver is like blood Jell-O

Warning, this is not for the faint of heart.Walking into an average beef tartare eatery in Korea, you will see the word “liver” on the menu board. Here, the word refers to cow’s liver -- served raw.  Raw cow liver and omasum (Im Eun-byel/The Korea Herald)　The raw, chopped liver has a dark red hue. Though some may think fresh liver should have a scarlet or bright red shade, the dark red is a sign of freshness. The surface gleams with moisture, so much so it is almost reflective. It is hard to pic

Sept. 6, 2018

[Trending] K-pop stars rave about ‘Inkigayo sandwich’

A simple sandwich that originated from the cafeteria of broadcaster SBS has caused a stir among K-pop fans. K-pop stars have heaped praise on the “Inkigayo sandwich” made with salad and strawberry jam, and it has gone viral on social media. Inkigayo Sandwich (de la Serna`s YouTube Channel)The sandwich was first made by the owner of SBS’ cafeteria, where only singers and staff are allowed to enter. It earned the name Inkigayo sandwich as many K-pop singers have satisfied their hunger with it befo

Sept. 5, 2018

Korea to host K-food fair in LA

South Korea will host a Korean food and beverage trade show in the United States to boost local firms' export opportunities in the major market, the government said Tuesday.About 40 Korean food exporters and 100 buyers from the US, Canada and Latin America will attend the "K-Food Fair" to be held in Los Angeles on Wednesday and Thursday, the Ministry of Agriculture, Food and Rural Affairs said Kimchi (Yonhap)Exhibitors will showcase kimchi, ginseng, pears and citron tea, as well as healthy foods

Sept. 4, 2018

Pierre Gagnaire to return, along with Lotte Hotel Seoul’s revamped Executive Tower

After extensive yearlong renovations, Lotte Hotel Seoul is ready to reopen its Executive Tower -- and, with it, the Michelin-starred French restaurant Pierre Gagnaire. The famous chef Gagnaire was in Seoul for two days to supervise the reopening of the restaurant, which has modernized its service while maintaining its quality.  The Royal Suite in the Executive Tower (Lotte Hotels and Resorts)Service during lunch hours has been simplified so that guests can finish eating within an hour. The resta

Aug. 31, 2018

[Weekender] Homemade dosirak, a healthy alternative with bragging rights

A neatly rolled omelet, half-cut cherry tomatoes and sprouts salad, fried cubes of meat and tofu in a packed meal, or “dosirak” in Korean, show off the delicate culinary skills of the cook. As one-person households increase and people prefer quicker meals, the variety of ready-to-eat meals has become more diverse than ever. However, some still prefer the old way, packing their lunchboxes at home for themselves and for their loved ones.  (On the courtesy of instagram user @ciny_diet)For Ciny, an

Aug. 30, 2018

[Weekender] Rise of the convenience store dosirak

The word dosirak has a number of meanings in Korean. The word can mean any meal packed to be carried, the container specially designed for carrying packed lunches, or a Japanese style bento. However, in recent years the word has become almost synonymous with factory produced, ready-to-eat meals on offer at the convenience stores that occupy every nook and cranny of major Korean cities. “Young men seem to pick these up a lot more than young women. I think it might be because there are a lot of pe

Aug. 30, 2018

[Weekender] Dosirak, evolution of packed lunches

From transporting meals in bamboo wicker baskets during the Joseon dynasty, packed lunches, or dosirak in Korean, have evolved with the times, and become a source of nostalgia for some, and a convenience and necessity for others. “Lunch was a big part of school life when I was young. It may sound cliched, but checking out friends’ dosirak and sharing the food was one of the more fun parts of going to school,” Lee Mi-sook, a 56-year old housewife, said, adding that her high-school-age nephews had

Aug. 30, 2018

[Around the Hotels] Promotions and packages

Autumn swim at Banyan Tree Club & Spa SeoulBanyan Tree Club & Spa Seoul is offering the Oasis Cabana package for guests seeking a late staycation. The package includes a one-night stay at the hotel’s Banyan Room or Namsan Pool Room. A cabana for four people at the hotel’s iconic Oasis Pool is included as well. As the weather may not be warm enough for a late-night swim, the pool is maintained at a temperature of 32 degrees Celsius. Each cabana has an individual Jacuzzi allowing the guests to enj

Aug. 30, 2018

[Epicurean Challenge] Sea breeze, barley heap and green tea water cook up borigulbi

Ordering borigulbi at a restaurant, first-timers may expect barley aside the dried fish, as “bori” refers to that grain in Korean. But they will be disappointed, as not a single piece of barley will be served with the fish. Instead, a distinctive odor wafts from the table. It is a fishy smell, but not such a smell that would come from fresh fish. (Video shot and produced by Lim Jeong-yeo/The Korea Herald)Borigulbi is made with yellow corvina. After the intestines are removed, the corvina is drie

Aug. 30, 2018

[Trending] Korean YouTubers try the ‘spiciest’ kimchi

It seems like the ordinary level of spiciness of conventional kimchi is not satisfying enough for some YouTubers in Korea. Many prominent meokbang (eating show) creators are taking on the challenge of extra-spicy kimchi -- the kind that makes your eyes water. For instance, the “spiciest kimchi in the country” offered by a restaurant in Daejeon. The place earned the title after it was introduced by the TV show “Baek Jong-won’s Top 3 Chef King” in 2016. (YouTube)A search of the keyword “kimchi” wi

Aug. 29, 2018

From Germany to Korea, love for beer continues

Grand Hilton Seoul is gearing up for its annual beer festival, Oktoberfest, bringing Germany’s renowned beer festival to the heart of Seoul. This year’s festival will be held on Sept. 8 at the hotel’s convention center. The hotel’s General Manager Bernhard Brender, a German native, started the tradition in 2007, hosting the local version of Oktoberfest every year since then.  General Manager Bernhard Brender of Grand Hilton Seoul (By Park Hyun-koo / The Korea Herald)“It’s all about the originali

Aug. 23, 2018

[Around the Hotels] Promotions and packages

Taste of France at Lotte Hotel Seoul After an extensive renovation, Lotte Hotel Seoul’s world-class restaurant Pierre Gagnaire is set to reopen on Sept. 1. The French fine dining restaurant will offer Allegro service for business guests during lunch, allowing guests to finish their meal in an hour. Southern French-style cuisine is offered for dinner. At Pierre’s Bar, guests can enjoy a panoramic view of Seoul at a private boutique space. Bar bites will be added to the menu. For more information

Aug. 23, 2018

[Video] 5 Korean traditional drinks to beat the heat

As the heat wave continues across the country, here are a few traditional drinks that Koreans typically turn to in summer.Misutgaru (Park Ju-young / The Korea Herald)1. MisutgaruAt first glance, misutgaru, a Korean multigrain powder, just seems like a bland substance with a lifeless beige color. But contrary to its appearance, the mixture of roasted and ground grains is well-known for its nutritional benefits and addictive, nutty taste.Koreans often make misutgaru shakes at home by adding water

Aug. 21, 2018

Uber-fresh, housemade mozzarella at Slowwcheese

As advertised by the big bold white letters adorning the storefront of Slowwcheese, this new shop specializes in mozzarella. Every morning, cheesemaker and owner Min Jin-woo makes around 3.5 kilograms of curds for mozzarella fior di latte. “That means its small-batch,” said Min, 35.  At Slowwcheese, uber-fresh mozzarella fior di latte is stretched and plaited to order, perched over tart and sweet "Daejeo" tomatoes and fragrant basil for toothsome Caprese salad. (Park Hyun-koo/The Korea Herald)Wh

Aug. 16, 2018

[Around the Hotels] Promotions and packages

Beer galore at Sheraton Seoul D Cube City HotelSheraton Seoul D Cube City Hotel will be celebrating its seventh anniversary by hosting the Sheraton Craft Beer Festival in mid-September. Famous breweries such as Goose Island, Art Monster, Craft Roo, The Hand and Malt, Levee Brewing Company and more are participating in the festival. At the event, there will also be German-style side dishes created by the hotel’s new head chef from Germany.The festival will be held over a period from Sept. 14 to 1

Aug. 16, 2018

[Epicurean Challenge] Fermented crabs drowning in soy sauce brine

Ganjanggejang, meaning soy sauce marinated crab, is called a “rice thief” in Korea. The nickname has two meanings. People eat a lot of rice with ganjanggejang to offset its saltiness. But also, it implies that the dish tastes so good that it is impossible to stop eating.(Video shot and produced by Lim Jeong-yeo / The Korea Herald)To make ganjanggejang, a possibly “inhumane” process is involved. Fresh, live crabs are pickled in a brine of soy sauce. The brine is strained, boiled and poured over t

Aug. 16, 2018