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] Spring greens bring nature to table
Namul, which means seasoned vegetables, is an essential part of every Korean meal. Koreans even have an old saying, “The same namul and the same rice,” which means it’s the same thing over and over again. All kinds of “grass” are eaten in Korea, especially in the spring season, when new tender shoots emerge. Nature is brought straight to the kitchen table in various shades of green.(Shot and produced by Lim Jeong-yeo/The Korea Herald)Wild vegetables without names are enjoyed too, as long as they
May 24, 2018
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Around the Hotels
Flavor of ice at Conrad Seoul Conrad Seoul’s 37 Grill and Bar offers two choices of bingsu, the ultimate Korean summer dessert made with shaved ice and milk. Diners are offered a choice between mango and red bean for the topping. The milk is brewed with Althaus’ Earl Grey tea. A special plating decoration is added with the use of dry-ice to create a cloud-like mirage. The ice-cold decoration also prevents bingsu from melting. The bingsu menus are offered until Sep. 16 at the price of 38,000 won
May 18, 2018
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[Home Cooking] Slow cooker pork belly (samgyeopsal)
This recipe is a slow cooker version of the boiled pork dish called bossam. Slow cooking belly renders more fat than boiling if you are concerned about the fat content of pork belly.You can also use Boston butt (moksal in Korean) or picnic shoulder (apdarisal in Korean), which also works nicely. If you’re using a big roast cut, simply cut it into 5 to 7-centimeter thick strips so the seasoning can better penetrate the meat.For the seasoning, I used a tablespoon of doenjang (Korean fermented soyb
May 18, 2018
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[Video] Feeling every bit of pollack roe, altang
Altang’s name describes pretty much everything about the dish. Al refers to egg, tang means soup. It’s a soup of fish roe, and a lot of them. The soup is filled with white small sausage-looking creatures, which are roes of pollack. Pollack roe is the main ingredient of the dish. While roes are usually sliced up when used for pasta dishes, for altang, they are served whole. The texture of cooked roe may take you by surprise. The egg mass is firm yet soft. When chewed, the roe easily breaks up, fi
May 17, 2018
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Around the Hotels
City barbeque at Grand Hyatt SeoulPoolside Barbeque, an outdoor buffet restaurant at Grand Hyatt Seoul Hotel, recently reopened. The restaurant will present a unique gourmet experience, only on summer nights. On the side of the emerald-colored outdoor pool, buffet stations are prepared, filled with varieties of fresh salad, grilled dishes and desserts. Grilled dishes -- from meat, vegetable to seafood -- are immediately cooked upon order over charcoal. An unlimited beverage package, including be
May 11, 2018
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[Epicurean challenge] Blood soup for non-vampires, seonjitguk
Seonjitguk, literally translated, means soup made with cow blood. But no worries, the soup is not as intimidating as its name. At first glance, seonjitguk is far from bloody red and looks rather mild. The visual is as ordinary as any other Korean soup, as the broth is made by simmering ox bones with shreds of Napa cabbage. The soup’s name originates from chunks of congealed blood called seonji. Seonjitguk (By Im Eun-byel / The Korea Herald)Making seonji is simpler than it seems. Scoop cow’s blo
May 10, 2018
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Shopping for lifestyle at Olive Con
It is hard to keep up with fast-changing lifestyle trends just by reading books, magazines and posts on social media. Therefore, local entertainment media company CJ E&M hopes to serve as a lifestyle curator for locals by hosting the 2018 Olive Con, a lifestyle shopping convention. Visitors look around a convention hall filled with lifestyle booths. (CJ E&M)The convention started Wednesday and will end Sunday at the Coex Convention &Exhibition Center in southern Seoul. It features cooking class
May 4, 2018
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Modern Italian eats at Titolo
The sea urchin pasta at Titolo, a new Italian spot in Seoul’s Cheongdam-dong, looks like a straightforward iteration of the popular dish, like its banking on the huge dollop of sea urchin garnishing it to singlehandedly wow with a massive wash of briny umami. Then the friendly wait staff gently blends the sea urchin into the creamy strands of pasta and everyone digs in. There is a lot going on in this dish, with sea urchin acting as just one of many components to deliver an unctuous, creamy slic
May 4, 2018
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Around the Hotels
French-styled boutique hotel to open Shinsegae Chosun Hotel will be launching a new boutique hotel named L’Escape in central Seoul, with a stylish French concept.French architect Jacques Garcia designed the hotel, inspired by the 19th century aristocracy in Paris. The interior of the hotel aims to re-create the atmosphere of the city. As its name suggests, the hotel hopes to serve as a place where people can “escape.” The 25-story building will hold 204 rooms, along with a modern Chinese restaur
May 4, 2018
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[Home Cooking] Domi Maeuntang (Spicy fish stew made with red snapper)
Maeuntang is a classic Korean spicy stew made with fish. This recipe is made with a red snapper (domi), which has a firm, white flesh with a mildly sweet and nutty flavor.You can use any firm, white flesh fish for this recipe. Cod fish (daegu), monkfish (agu), and yellow croaker (jogi) are some of the common ones. We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. If preferred, use fish fillets, but the head an
May 4, 2018
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[Video] Savory pig’s trotters, jokbal
Walking down the streets of traditional markets, some might be shocked by the graphic scene of pig’s trotters hanging upside down. Upon closer look, you will find that the trotters display their fat toes too. Many Koreans actually enjoy eating these trotters. Called “jokbal,” the dish is go-to late-night soul food. It is also representative of Korea’s delivery service culture, as it arrives at your doorstep even in the middle of the night, typically 30 minutes after ordering. (Video shot and pro
May 3, 2018
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[Home Cooking] Tofu salad
This simple salad with boiled tofu is a great addition to your spring salad list! Koreans commonly enjoy boiled or pan-fried tofu with a soy dipping sauce, called yangnyeomjang. The tofu and the sauce are usually all you need, but you can turn it into a healthier salad dish by adding a spring salad mix. You can also use baby spinach, arugula, or any other salad vegetables.The good old Korean yangnyeomjang (soy dipping sauce) deliciously complements the nutty tofu and slightly peppery and bitter
May 1, 2018
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Summit banquet menu filled with symbolism
Some of the dishes served at the summit banquet pay homage to the people who strived for the peace and reunification of two Koreas, such as chilled salad made with octopus from Tongyeong, the hometown of internationally acclaimed composer Yun I-sang. Dumplings and bibimbap, prepared with ingredients from the birth towns of the two late presidents -- President Kim Dae-jung and President Roh Moo-hyun -- who visited Pyongyang for previous summits, were served.Swiss-inspired dishes were presented as
April 27, 2018
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[Herald Interview] Respecting food for enlightenment
Considering culinary experience as part of the daily practices of Buddhism, nun-chef Wookwan strives to introduce Korean temple food to a global audience. Temple food refers to cuisine prepared in a religious manner for Buddhism practitioners. Today, in an age of abundance for many, the moderate food style has gained popularity, taking center stage in the global culinary scene. Wookwan speaks during an interview with The Korea Herald. (Photo by Park Hyun-koo / The Korea Herald)As a Buddhist nun,
April 27, 2018
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Around the Hotels
Gearing up for summer at Sheraton Seoul In early preparation for the summer, Sheraton Seoul D Cube City Hotel presents variations of bingsu, a dessert made of shaved ice, milk and various toppings. Two seasonal fruits -- mango and coconut -- are separately used as main topping ingredients. Both menus provide the signature lamington cake and traditional red bean paste made by the hotel chef.Bingsu can be ordered at the hotel’s Lobby Lounge.Bar, Feast and Fit Cafe until the end of August. Mango an
April 27, 2018
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[Epicurean Challenge] Unexpected marine delicacies, sea pineapple and sea cucumber
Though famous for raw fish, Korea’s seafood restaurants don’t dish out only fish sashimi. There are many more on the menu, including some that do not look mouth-watering but prove to be unexpected delicacies. Meongge (left) and haesam chopped into edible pieces. (Photo by Im Eun-byel / The Korea Herald)Meongge is one of them. It’s sea pineapple, a type of sea squirt, whose shape strongly resembles a grenade with small fiery-looking bumps. It is red and rubbery and when squeezed, the bumps squirt
April 26, 2018
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Bistro uses fermented ingredients to craft borderless eats
After racking up experience in the realm of fine dining, Joo Woo-seok struck out on his own as head chef of Ferment B nearly six months ago.“I wanted to see what I could do,” Joo, 32, explained his decision to take a risk and helm his own kitchen. At Ferment B, which is located in Seoul’s Sinsa-dong, Joo channels a fine dining aesthetic into semi-casual plates that are beautifully presented, delicate and flavorful. “We aim to use fermented ingredients freely to create dishes inspired by various
April 20, 2018
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Around the Hotels
Urban picnic from Park Hyatt Seoul Park Hyatt Seoul’s Italian restaurant Cornerstone offers to deliver picnic sets for guests who opt for an urban picnic from May to June. The basic picnic set presents salads and sandwiches prepared in an Italian manner. A sweet dessert and a drink is included in the price of 13,500 won. For those who desire a more luxurious picnic, champagne set is offered, including caviar and smoked salmon. Customers can chose between Moet & Chandon Brut Imperial, Louis Roede
April 20, 2018
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[Video] New generation of naengmyeon makers rises in stronghold of masters
Bongmilga’s owner Kwon Hee-seung is one of a new breed of young chefs serving up Pyongyang-style naengmyeon, opening his small restaurant five years ago. Kwon’s personal love for Pyeongyang naengmyeon by Woo Lae Oak -- the oldest naengmyeon restaurant in Seoul, established in 1946 – inspired him with a mission to serve the best naengmyeon in the country. He turned his diner that specialized in makguksu -- a dish using noodles with more buckwheat content than those in traditional naengmyeong -- i
April 20, 2018
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[Weekender] Pyongyang vs. Hamhung: Naengmyeons of Korea
Naengmeyon -- icy cold noodles typically served in a broth made of beef, or marinated in a sweet-spicy sauce -- is a popular traditional dish in Korea, with demand particularly peaking in the summer. The cold noodles are sometimes eaten as a standalone dish at restaurants specializing in naengmyeon, or consumed as a refreshing food to finish off a meal of grilled meat. Typically, naengmyeon is divided into two types: mul-naengmyeon, cold noodles served in a clear broth that typically combines be
April 20, 2018