Most Popular
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3 suspects apprehended for selling celebrity deepfake porn: police
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Xiaomi takes 2nd spot after Samsung in August smartphone sales
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[Herald Interview] Kim Woo-bin grew to appreciate ‘unseen’ heroes with ‘Officer Black Belt’
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Hybe acquires US PR agency
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Yoon, Fiala seek wider range of cooperation beyond nuclear energy
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Heavy rain, strong winds to lash Korea this weekend
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'Music Bank' team demands apology from Real Madrid for cancellation of Madrid concert
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[Exclusive] [Herald Interview] MBK incapable of running Korea Zinc’s Australia business: Aussie renewable energy CEO
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Car crashes into restaurant; 1 dead, 5 injured
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40% of Korea's workers who reported bullying faced retaliation: survey
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[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
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[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
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#[Epicurean Challenge] Noodles mixed with pig blood, stuffed into pig intestines
[Epicurean Challenge] Noodles mixed with pig blood, stuffed into pig intestinesBy Im Eun-byelSundae is often described as the Korean version of blood sausage. Though sundae appears similar to a classic blood sausage -- thick, black and glossy on the surface -- there is an obvious difference between the two when they are sliced up. Upon cutting up sundae into edible pieces, bountiful glass noodles reveal themselves. Steaming with heat, the noodles are moist and full of flavor. They are stuffed in
Aug. 23, 2018
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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
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[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
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[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
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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
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[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
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[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
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[Weekender] Korea’s top five energy-boosting summer dishes
As a record-breaking heat wave continues to scorch Korea, more people are turning to dishes that are believed to help beat the summer heat.Known as boyangsik, which translates to “invigorating food” in Korea, the strength-building dishes are often served in summer, with people even lining up in front of famous restaurants to enjoy the healthy and tasty dishes. Galbitang (top left), Jang-eo gui (top right), Chueotang (bottom left) and Samgyetang. (bottom right)Here are the top five boyangsik dis
Aug. 9, 2018
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[Weekender] Koreans recharge with boyangsik
It has been almost a month since a heat wave began sweeping across Korea. With temperatures breaking records, the unbearable heat has sapped people’s strength and made them lose their appetites. Here’s where boyangsik steps in. It refers to food that strengthens and replenishes the body. Though the nutritious dishes can be consumed at any time of the year -- such as when recovering from a surgery or after giving birth -- they are often sought after in summer. (123rf)In Korea, there is “sambok,”
Aug. 9, 2018
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Korean-Chinese food is ‘more than just a cuisine’
Though more simply referred to as “Chinese food,” the Chinese dishes served in Korea are different from the authentic Chinese food of China. Chinese food is well known for being adapted by other cultures. For example, chow mein, orange chicken and broccoli beef are clearly not authentic representations of true Chinese food, but they now form a separate genre of cuisine: American-Chinese.In Korea, the country’s own version of the blend exists as well, due to the close geographical and cultural ti
Aug. 9, 2018
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[Around the Hotels] Promotions and packages
Live in history at Nine Tree HotelNine Tree Hotel recommends guests to take a history tour of Seoul, with its Seoul Cultural Footsteps package. The package includes tickets to four palaces; Gyeongbokgung, Deoksugung, Changdeokgung and Changgyeonggung. Tickets for Seodaemun Prison History Hall and Seodaemun Museum of Natural History are also part of the deal. Breakfast for two are included well, along with a free bear doll and a late check-out option at 3 p.m. available.The package will be availa
Aug. 9, 2018
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[Epicurean Challenge] Fish in water? Sliced fish in chilled broth
Mulhoe, cold raw fish soup, is a summertime delicacy in Korea. The dish could be described as sliced raw fish in cold soup with vegetables, or sliced carpaccio in seasoned broth. Though mulhoe can be consumed throughout the year, it is often enjoyed in summer. The broth, chilled with ice, cools the seasonal heat. Flavored with red chili paste, the broth also awakens a sluggish appetite with its spicy, sour and sweet taste. The harmony of the sweetness of the fish and spiciness of the soup leaves
Aug. 9, 2018
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[Photo News] Have a sip of Vietnam in Seoul at Cong Caphe
Koreans who want to enjoy Vietnamese coffee are lining up in front of Cong Caphe in Yeonnam-dong, western Seoul. Cong Caphe, a Vietnamese cafe franchise with more than 50 stores, launched its first overseas store in Seoul on Tuesday. Cong Caphe in Seoul (Yonhap)News of the launch has been spreading on social media since it was made public on July 10. On Friday evening, a long line formed in front of the store, with people waiting to have a sip of Vietnamese coffee despite the scorching heat. On
Aug. 5, 2018
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[Herald Interview] Sweet treats blossom in hands of wagashi master
In a dimly lit room, a masked man in kimono focuses on his hands. Adding refinement to his artwork using bespoke utensils, he eventually blooms a beautiful, pastel-hued flower, yet an edible one -- wagashi.Junichi Mitsubori is a third-generation artisan of wagashi, traditional Japanese sweets made with bean paste, sugar and glutinous rice. Running a century-old shop handed down from his grandfather to father and then to him, he may seem like an average artisan who has inherited a family business
Aug. 5, 2018
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Bugs on the table! Wait, they’re on the menu, too!
We have been told that insects will be a valuable food source in the future. But it is not easy to embrace the idea of having worms, crickets and grasshoppers on our plates. There are pioneers, however, bringing the future closer to us. While figuring out more efficient ways of farming and retailing edible bugs, they also work on developing recipes, inviting those with brave hearts. Dried crickets (Im Eun-byel/The Korea Herald) Edible Coffee at Seocho-gu, Seoul (Edible Coffee)Edible Coffee is a
Aug. 2, 2018
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Enjoy Oktoberfest at Grand Hilton Seoul
For those seeking to experience the largest beer festival in the world while still staying in Seoul, Grand Hilton Seoul presents the 2018 Oktoberfest. The hotel has been hosting Oktoberfest since 2007, attracting more than 1,000 visitors each year. This year’s event will take place on Sept. 8 at the hotel’s Convention Center. Oktoberfest in Seoul (Grand Hilton Seoul)“If there is Chuseok in Korea, in Germany, the largest traditional festival is the Oktoberfest,” general manager Bernhard Brender
Aug. 2, 2018
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[Home Cooking] Oi buchu kimchi: cucumber kimchi made with garlic chives
Oi buchu kimchi (Korean Bapsang)Cucumbers are in their peak season. This recipe is a quick and easy kimchi you can make with summer’s abundant cucumbers. It’s crisp, crunchy, and delicious.Buchu, or Korean garlic chives, is commonly added to oi kimchi, but you can use scallions instead if you like. Although not used in this recipe, a little bit of julienned carrot or red pepper will give the kimchi a nice pop of color. To make kimchi, you will need to salt the cucumbers first to draw out some wa
Aug. 2, 2018
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[Around the Hotels] Promotions and packages
Eels for summer at Millennium Seoul HiltonMillennium Seoul Hilton’s Japanese restaurant Genji prepared a special eight-course set menu for guests who have lost their energy in the scorching summer heat. The course menu includes classic Japanese dishes such as sashimi and tempura. But what stands out the most is the Orotson eel teriyaki. Orotson eel is a wild, not farmed, eel found in the mud flats on the western coast of Korea. It is considered a great delicacy both in Korea and Japan, greatly n
Aug. 2, 2018