Omija-hwachae (Omija Punch)

Omija-hwachae is a Korean berry punch made with omija berries and honey or sugar, and garnished with pear. Omija-hwachae is a cold drink that is typically enjoyed in the summer. It has a beautiful color and is high in organic acids which are good for relieving fatigue and quenching thirst.  Omija-hwachae (Institute of Korean Traditional Food)Ingredients ● 1/5 cups of omija, 2 cups water ● 3 tbsp s

June 24, 2011

Vinegar drinks all the rage

Celebrity drinkers putting vinegar health fad on the mapVinegar, we put it in our salad dressings and dip dumplings in it with some soy sauce. Up until 2005, drinking it was not the norm. Then food goliath Daesang’s Chungjungwon released Drink Hong Cho ― a brilliantly packaged and pleasantly fruity vinegar squash ― for health-conscious Koreans. The beverage was a major hit, reeling in 25.3 billion

June 24, 2011

Super-chef Vongerichten goes Korean in new series

WACCABUC, New York (AP) ― “Try it. Go ahead, stick your finger in!”The dollop of spicy hot-pepper paste is hard to turn down, coming as it does from the blender of Jean-Georges Vongerichten, one of the best-known chefs in the world, not to mention the owner of 31 restaurants and the man known for basically revolutionizing fine dining in New York.And we’re in his own home kitchen, yet. So the pinky

June 22, 2011

NOVIA e NOVIO for big, stylish bistro meals

“Brunch” has been labeled as luxury in Korea. Lovers of bistro food ― called “brunch” by Koreans ― have had to train their appetites to accept small portions served on a big plate.NOVIA e NOVIO, “girlfriend and boyfriend” in Spanish, is a stylish bistro where people can dine on casual western food with big portions at a relatively low price.Located in Dogok-dong, Gangnam, the restaurant presents a

June 17, 2011

Pyeonsu (Square dumpling)

Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, “Pyeonsu” which means “a small fragment on the water.”Pyeonsu (Institute of Korean Traditional Food)Ingredients● Broth: 200 g beef (brisket, shank), 10 cups water, ½ tbsp clea

June 17, 2011

Napa Valley winery custom-makes wines

Famed winemaker Philippe Melka meets with Korean sommeliers to create two special winesNapa Valley-based winemaker Philippe Melka did his research starting in 2005 to create two wines tailored for Korean palates. “I talked to mostly Korean sommeliers and restaurant managers,” the 46-year-old told The Korea Herald. A pattern emerged. It looked like 80 to 90 percent of the market was cornered by Fre

June 17, 2011

Exhibit serves up Uncle Sam’s role in kitchens

WASHINGTON ― The U.S. government’s fascination with America’s eating predates the nation itself, and the National Archives can prove it.On display at a new exhibit, “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet,” is a recruiting poster from 1776 that lists the rations the Continental Congress offered to the soldiers: beef, peas, beer and candies.Tucked away on the first

June 13, 2011

Great eats in Gangnam

Three spots near Gangnam Station dole out wallet-friendly, tasty grubGangnam ― as in the area near its namesake subway station ― is not necessarily the first place that springs to mind when a foodie is out looking for a gastronomic treat. More known for its “pojang machas” (street food stalls), karaoke and clubs, this is a spot famed for attracting night owls eager to socialize, de-stress and have

June 10, 2011

Gujeolpan (Platter of Nine Delicacies)

Gujeolpan is the name of a nine sectioned platter in which eight different vegetables and meats are placed in each compartment and wheat flour pancakes in the center. Gujeolpan was originally the name of the platter but it later became the name of the food. Gujeolpan is a good dish for travel or a picnic because it can serve several foods at the same time.Gujeolpan (Institute of Traditional Korean

June 10, 2011

Favorite snacks given new sophistication

Dumplings and extra-chewy noodles called jjolmyeon, the favorite after-school snacks of Korean students are given grown-up treatment at Mito in Samseong-dong.The restaurant run by the 40-year-old Sinpori Mandu company plays up its heritage, serving up sophisticated variations of basic dumplings and noodles.  Interior of Mito in Samseong-dong (Mito)There are several interesting interpretations of d

June 10, 2011

U.S. wine industry rebounds as sales of $7-plus bottles pick up

LOS ANGELES ― After two years of sluggish wine sales, consumers are starting to reach for ― and spend more on ― their favorite vintages.U.S. domestic wine retail sales grew 7 percent in 2010 over the previous year, according to the Wine Institute in San Francisco. And the country’s wine exports also jumped to a record $1.14 billion in 2010, up nearly 26 percent from 2009. Customer Jennifer Murphy

June 10, 2011

Crispy duck, Peking style

Peking Duck has been prepared since China’s imperial era, and is now considered one of the country’s national foods. Do not miss the opportunity to try this amazing dish if you ever visit Beijing. If it is your first time trying the meat, Da Dong Roast Duck Restaurant in Beijing’s Dongcheng district might give you a great start.  A chef at Dadong Roast Duck Restaurant in Beijing, China, cooks a wh

June 3, 2011

Wine of the Week: 2009 Francesco Rinaldi Dolcetto d’Alba ‘Roussot’

Francesco Rinaldi, one of the oldest estates in Piedmont, is known for its classic Barolo. Those who prize the elegance and earthiness of Piedmontese reds should seek out Rinaldi’s single-vineyard Dolcetto d’Alba “Roussot.”In Piedmont, you’ll find winemakers drinking Dolcetto at their own tables ― with salumi, pasta or panini. But this Dolcetto, made with grapes from a vineyard near the famous Can

June 3, 2011

Jeungpyeon (Rice Wine Cake)

Jeungpyeon is a type of rice cake made by kneading rice powder with milky rice wine, garnishing it with jujubes, chestnuts, pine nuts and stone mushrooms, and then steaming it in a cake mold. Jeungpyeon is a good rice cake for the summer because it is fermented with wine, and does not spoil easily. It has a unique wine aroma, slightly sour taste and soft texture. It is enjoyed on Dano, the country

June 3, 2011

Edible Beauty

Korean consumers showing increased interest in beauty food productsIn Korea, the desire to reverse time, to stall its effect on our appearance has spurred the growth of the beauty food market. Supplements, jellies and drinks all promising to help rejuvenate skin have been edging their way into an industry dominated by cosmetics, treatments and surgery. “About two to three years ago, I believe that

June 3, 2011

Playing with fire

Rubs, brines, marinades make thrills for the grillWALNUT CREEK, California ― We may grill all year round, but summer traditionally signals the start to barbecue season. And something about that barbecue grill, says Food Network star Guy Fieri, conjures up all the best parts of summer. Summer traditionally signals the start to the barbecue season. (Contra Costa Times/MCT)“I think we all have an add

June 1, 2011

Bibimbap (rice mixed with vegetables and beef)

Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and red pepper paste. The dish is known to have come from the customs of memorial services and rural villages. It is very easy to prepare by just mixing together cooked white rice with various vegetables and red pepper paste.  Bibimbap (KTO)Ingredients ● 450g (2½ cups) non-glutinous rice 600g (3 cups) water● 300g young pump

May 27, 2011

Mr. 8, where food and mood come together

Located down a hill in a wealthy neighborhood in northern Seoul, Mr. 8 (Palseonsaeng in Korean) might make customers wonder whether they have just stepped into an old tavern from a period Chinese movie. A single-story wooden house with a small front yard welcomes customers while red lights and wooden furniture such as long-legged chairs and a round table create an exotic feel. Tangsuyuk at Palseon

May 27, 2011