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] Snake-like creature writhes, squirms on grill
Gomjangeo, often mispronounced as ggomjangeo, refers to inshore hagfish in Korean. Hagfish may not sound, or look, appealing, with its degenerated eyes and a snake-like body that produces slime when distressed. But that does not stop Koreans from taking up a culinary challenge with the sea-dweller. (Shot and produced by Lim Jeong-yeo/The Korea Herald) After being thoroughly skinned, gomjangeo goes on the grill. Restaurants and pubs often grill them outside on a strong fire, such as
Aug. 2, 2018
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Trendy, toothsome eats at Taupe
Taupe, a new restaurant near Dosan Park in Seoul, quickly reeled in reservations when it soft opened in June. “Yes, response has been very hot,” said Taupe sous chef Kim Chul-ho, admitting he and his team have been very busy whipping up popular eats like their savoy cabbage rolls, pork belly with ginger apple puree, and salmon and green bean risotto. Snap-worthy eats and a picturesque view from its third and fourth floor perch are certainly some of the attractions of this hip, new hotspot. But w
July 26, 2018
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[Around the Hotels] Packages and promotions
Beer night at Hotel La Casa Hotel La Casa, a lifestyle design hotel in south central Seoul, is offering its “Rooftop Summer Night” package. The package includes a one-night stay in a double room, two bottles of Schneider Weisse Tap 7 beer and a four-piece bruschetta plate. Customers can sip on cool beer while enjoying the city lights on a hot summer night on the rooftop of lounge bar House of Alchemy. The package is available until Sept. 9. For more information, contact House of Alchemy at (02)
July 26, 2018
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[Epicurean Challenge] Yet another pig part to devour -- tail
Koreans are known for “thoroughly” eating the pig. We barbecue the meat, grill the intestines, make a soup with leftover meat and steam the feet. But there is more to the list: grilling pig tail and pork rinds. Pork rinds and pig tail (By Im Eun-byel / The Korea Herald)When visualizing a pig tail, an image of a squiggly, pinkish, spring-like tail comes to mind. The cute visual isn’t really appetizing. But no worries, pig tail on the grill doesn’t look anything like it. The tail is chopped into
July 26, 2018
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[Epicurean Challenge] Revitalize with chicken foot, eel and carp extracts
The idea of gaining energy by drinking unidentified brown liquid may sound suspiciously close to that of a magic potion. But such potions do exist in the real world, or at least in Korea, under the name of “nutritional extracts.”Plastic pouches of murky brown liquid substances may be healthier than one might expect, as they contain “jeup,” or extracts, of various produce considered beneficial in Korea. Talk about sucking the juice out of life. The extracts may not seem very appetizing, akin to o
July 24, 2018
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How avocados are gaining ground in Korea
A growing number of South Koreans are discovering the value of avocados. While its oddly soft texture, green hue and rough exterior may have been unsettling at first, the avocado is now being praised locally for its nutritional value. It is noted especially among the younger generation to be full of vitamins, great for the skin, low in cholesterol and beneficial to dieting.For its health benefits and delicious, buttery consistency, the green fruit is being incorporated into more meals. On Instag
July 22, 2018
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[Around the Hotels] Promotions and packages
Indian-themed night at Sheraton Seoul D Cube CitySheraton Seoul D Cube City hotel is offering a novel room package for families, called “My Little Agit.” The package provides a small Indian teepee for children to play in along with Milo & Gabby pillows and the signature Sheraton D-Bear in a deluxe room, along with macarons. Families can enjoy a lavish breakfast at the buffet restaurant Feast and swim at the indoor swimming pool. The deal is available until the end of the year at a starting price
July 19, 2018
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[Epicurean Challenge] Chicken bathing in hot soup, samgyetang
Samgyetang, or ginseng chicken soup, is the most often mentioned dish when talking about revitalizing cuisine for the summer season. Its appearance may seem strange, as a whole small chicken sits in the steaming broth -- seemingly taking a bath with legs crossed. (Video shot and produced by Lim Jeong-yeo/The Korea Herald)Looking closer, goosebumps on the chicken skin can be observed. While some crave the skin for its melting mouthfeel, others dislike it for the fat.Some places serve a glass of g
July 12, 2018
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[Around the Hotels] Promotions and Packages
Superfood afternoon tea at Park Hyatt SeoulPark Hyatt Seoul’s The Lounge offers a specially prepared afternoon tea set, filled with superfoods to combat the sweltering heat. Savories and desserts included in the set features spinach, quinoa, salmon, blueberry and avocado, all of which are known to be beneficial for health. Premium green tea, also a superfood, is served with the set. At 18,000 won per person, guests can enjoy a glass of champagne. The tea set is served on a three-tier ceramic tra
July 12, 2018
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Bartender shakes things up with Korean booze-infused cocktails
Ever imagined a glass of whiskey mixed with soybean paste and tofu? While the combination may surprise many, the drink won the top prize at a local bartending competition. Leo Seo, also known as Seo Jeong-hyun, the 28-year-old head bartender at The Griffin in JW Mariott Dongdaemun Square Seoul, concocted the highly unusual cocktail and topped the local 2018 Jameson Bartender’s Ball held last month. In the global edition of the competition, he took fourth place. Bartender Leo Seo (Park Hyun-koo
July 12, 2018
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All about watermelon at this year’s Dessert Festival
People with a sweet tooth can rejoice as the 17th Seoul Dessert Fair returns this weekend.This year’s fair will run from Saturday to Sunday at the Setec Exhibition Hall in Gangnam-gu, Seoul. The closest subway stop is Hangnyeoul Station on Line No. 3.With watermelon as the main theme of the event, the organizers will set up a zone dedicated to a variety of watermelon-inspired desserts and fusion snacks. (Seoul Dessert Fair)In addition, there will be homemade pastries, goods such as handcrafted
July 12, 2018
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Specialty and micro-lot coffee roasted and brewed in-house
At Gray Gristmill, one of the latest additions to Seoul’s ever-growing cafe scene, getting a caffeinated brew is an interactive process. After perusing a selection of 12 different single-origin coffee and blends, cafe-goers choose their coffee and how it will be brewed. All coffee is displayed in vacuum-sealed, single portion packages at the counter with placards detailing their flavor profiles. For instance, there is Gray Gristmill’s single-origin Honduras coffee with “lemongrass tea,” “dried m
July 6, 2018
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[Around the Hotels] Promotions and packages
Mango bingsu at Grand InterContinental Seoul ParnasGrand InterContinental Seoul Parnas added a new addition to its bingsu list, the Cloud Mango Bingsu.The new bingsu menu comes with cotton candy on top of a pole-shaped mango biscotti. The shaved milk ice is topped with mango puree, mango ice cream and fresh mango slices. Finnish-style berry cheese cake and mango jelly are served as side dishes along with the bingsu. The menu is served in a glass bowl, decorated with a dewdrop-shaped design, from
July 6, 2018
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[Epicurean Challenge] Ugly fish’s spicy twist, aguijjim
Aguijjim (often misspelled as agujjim) is a braised spicy monkfish dish. When cooked, the ugly fish takes an unexpected gourmet turn with a delicate texture.Monkfish, or anglerfish, is usually described as one of the ugliest fish in the deep ocean. Koreans often call it “devil fish” due to its huge head and tiny eyes. An enormous mouth filled with numerous needle-like teeth completes its gruesome appearance. (Shot and produced by Lim Jeong-yeo)Surprisingly, the fish’s texture is quite the opposi
July 5, 2018
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‘Kimchijeon’ over ‘kimchi pancake’
The Korean dish often referred to as kimchi pancake should be instead called by the romanization of its actual Korean name, kimchijeon, claimed a cyber organization promoting online diplomacy, Wednesday.Voluntary Agency Network of Korea is raising questions over the readymade packages by firms here that label their products as kimchi pancake in English.According to VANK’s field research, Ottogi and Sajo, as well as most of the food firms, are promoting kimchijeon as kimchi pancake. (VANK)“Just b
July 4, 2018
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[Weekender] Take a bite with your eyes and ears
A golden-brown sponge cake is laid on a wooden table, basking in the warm afternoon sunshine. A red plastic brush moistens the genoise with syrup, and then heavy cream covers the sliced sheets layer by layer. Spinning the cake turntable slowly, the patissier spreads cream evenly on every side of the cake. The 5-minute mesmerizing baking journey ends when sugar-coated strawberries are gently placed on top of the cake. Chef Kook Gabie demonstrates how to make strawberry pavlova (Gabie Kook’s YouTu
June 29, 2018
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[Weekender] The rise of gummies
Among mouthwatering sweets, the jelly candies industry is thriving. The surging popularity has led to diverse forms of the chewy sweets, delighting Korean consumers not only with their taste but also low calories. “In this harsh world, soft jelly candies are a streak of light in my life,” said Hwangbo Kyung-sun, an office worker in Seoul. Soft and chewy jelly products that were once perceived as treats for young children have now become one of the most favored types of sweets among adults. Gumm
June 29, 2018
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[Weekender] Sweet side of life
Kim Ha-jin, a 30-year-old working professional in Seoul, loves buying chocolates after work. “I don’t buy boxes of chocolates,” she told The Korea Herald. “I usually buy one or two pieces at high-end chocolatiers, such as Godiva or Laderach. It usually costs about 5,000 won. It’s a treat that I give myself after long, grueling hours in the office.”Before getting into chocolates, Kim said, she was into “luxurious but small” beauty products. “I would get the cheapest products, such as pink lipstic
June 29, 2018
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[Weekender] Beautifying Korean rice cake with flowers, new flavors
Tteok has a reputation of being traditional food that often appears outdated with the same old taste. But Korean rice cakes can be transformed into delicate desserts that are pleasing to the eye if they are handled in a different way. Jang Yeo-jin is one such person offering a fresh take. The owner and instructor of Morak Morak Table, a tteok cooking studio in eastern Seoul, has come up with new versions of Korean rice cakes. “Fusion tteok is making tteok with a new perspective, adding elements
June 29, 2018
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[Video] Like cars, houses and clothes, kitchens can be shared, too
It has been a while since the sharing economy became the next big thing, mainly with companies like Airbnb, Uber and WeWork. But how about sharing a kitchen that supports a community? Located in Huam-dong, central Seoul, Huam Kitchen is a shared kitchen that can be loaned to users for a few hours. The space is basically an ordinary kitchen with everything you need for cooking prepared, including basic condiments, spices, cooking utensils and tableware. (Shot and produced by Lim Jeong-yeo/The Kor
June 29, 2018