Most Popular
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3 suspects apprehended for selling celebrity deepfake porn: police
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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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40% of Korea's workers who reported bullying faced retaliation: survey
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Over 82,000 Korean young people unemployed, not searching for job long-term
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600 evacuated as heavy rain floods roads, homes in southern regions
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Formation of four-way consultative body to discuss quota hike faces tough road
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[Around the Hotels] Promotions and Packages
White asparagus meals at Millennium Seoul HiltonThe Millennium Seoul Hilton’s Italian restaurant Il Ponte is holding a promotion of Italian dining featuring a five-course menu of white asparagus throughout September. The meal starts with a salad of white asparagus, shrimps and micro leaves, followed by a white asparagus veloute with truffle-flavored parsley and garlic croutons. The next course offers pan-fried sea scallops on white asparagus in lemon butter. The entree is US beef tenderloin serv
Sept. 8, 2017
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[Around the hotels] Promotions and packages
Indian cuisine at Sheraton Seoul D Cube CityThe Sheraton Seoul D Cube City Hotel is offering authentic Indian cuisine at its restaurant Feast from Sept. 8-28. Star chefs from Le Meridien Gurgaon Delhi Hotel has been invited to introduce popular local dishes, including Indian-style salad, soup, diverse curry dishes such as lamb, shrimp cream, paneer butter masala, as well as the famous grilled tandoori chicken, seekh kebab and more.At the live station guests can taste Indian bread “tawa paratha,”
Sept. 3, 2017
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Hip coffee brand expands in Seoul
Dorrell is a relative newbie to the coffee scene, almost six months old, but this Jeju Island-native is taking root fast. After opening its first 78-seat cafe on Jeju Island this March, the brand launched a second outlet near Seoul’s Garosugil in late May. Then, on Aug. 31, Dorrell opened a lab concept location in Cheongdam-dong. Within less than half a year, this fledgling cafe has unveiled three brick-and-mortar shops. Its latest is a beautiful, coffee geek-worthy spot in a renovated house.
Sept. 1, 2017
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[Home Cooking] Yeolmu kimchi
Yeolmu is young summer radish greens. It’s a variety of white radishes with tender, long greens, and a thin, small root. It’s not the top leafy part of mature white radishes or chonggak mu (young radish), which is much tougher. Very commonly, young napa cabbage, called putbaechu or eolgari, is also added to yeolmu kimchi, giving it a different texture and flavor. I like the ratio of radish greens to young cabbage to be 2:1. You can use only the radish greens without any young cabbages. Yeolmu
Aug. 25, 2017
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[Around the Hotels] Promotions and packages
Birthday package at Sheraton Seoul D Cube CityThe Sheraton Seoul D Cube City Hotel will celebrate its sixth anniversary by offering a package of accommodations and promotions at its Lobby Lounge Bar and Aequalis Spa from Sept. 1-30. The Happy Birthday Sheraton Package offers a stay in an executive, honeymoon, hospitality or presidential suite for an additional cost, access to the Sheraton Club Lounge with breakfast and a bottle of Andeluna 1300 Cabernet Sauvignon 2011 wine. Guests receive Club L
Aug. 18, 2017
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Off-the-menu eats at new Thai spot
Everything about Krap Pom, a new Thai eatery that opened in Sinsa-dong, Seoul, is underground. Not only is the restaurant located in the basement, the place also sequesters a slew of off-the-menu specialties that one either has to intuitively order or discover by monitoring the restaurant’s Instagram feed, where owner Lee Hyun-jong posts new dishes. “The dishes that have passed the test are the ones we post on Instagram,” said Lee, 34. Krap Pom’s pla neung manao (back, left) -- steamed fish spi
Aug. 11, 2017
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[Home Cooking] Gaji bokkeum (stir-fried eggplants)
In the summertime, Korean tables are full of vegetable side dishes. Here’s a quick and easy summer side dish made with eggplants. Asian eggplants have tender skin and sweet flesh. Look for slender eggplants with a rich purple color and shiny skin, and without any soft or brown spots. To add a pop of green color to the dish, I used a couple of green chili peppers for this recipe. Garlic chives (buchu) works really well with this dish as well. Sometimes, I also add a handful of mushrooms (oyster,
Aug. 11, 2017
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[Around the Hotels] Promotions and packages
Skincare, spa at Sheraton Seoul D Cube City The Sheraton Seoul D Cube City Hotel is offering a package of luxurious spa and skincare treatments with the Swiss company Valmont, a leading skincare brand with over 30 years of experience, at its Aequalis Spa.Valmont’s signature product Energy Ritual features four different facial treatments designed to replenish the skin using glacial water and reduce wrinkles. Guests can receive a treatment for 30, 90, 110, or 120 minutes. The 30-minute treatment s
Aug. 11, 2017
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[Around the Hotels] Promotions and packages
Fusion bingsu at Park Hyatt SeoulThe Lounge at Park Hyatt Seoul, located on the 24th floor and offering a wide view of downtown, is offering two new types of the icy traditional Korean dessert bingsu -- cold-drip coffee bingsu and peach bingsu -- through Aug. 31, every day from 11 a.m. to 11:30 p.m. The new varieties follow the signature makgeoli bingsu, which was developed by the restaurant and teahouse. The coffee bingsu at 37,000 won uses Yirgacheff coffee beans, almond milk and shaved ice, t
Aug. 4, 2017
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[Home Cooking] All purpose Korean marinade (manneung ganjang)
This marinade is all you need for Korean barbecue this summer! It takes less than an hour to put this large batch together. You don’t need to assemble a marinade or run to a store to buy a jar of pre-made marinade every time. All the flavor enhancing ingredients are boiled together, so the marinade is very flavorful and the shelf life is naturally long. To make this all-purpose marinade, the ingredients are boiled with umami-boosting vegetables such as dried shiitake mushrooms and dashima. Korea
July 28, 2017
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Healthy-ish grain bowl and other new eats at Bimbom’s second outlet
In a residential area of Seongsu-dong rapidly morphing into a clutch of eateries and cafes, Bimbom owners Sim Ka-young and Kim Tae-kyung found a second home for their famous brunch-friendly eats. “We came here by chance and had that feeling right away,” said co-owner and designer Kim, 43. “It felt like the neighborhood I grew up in.” Bimbom’s Seoul Forest outlet serves up new additions like “eggnolia” -- a pesto quinoa and barley grain bowl topped with pickled red beets, avocado and a poached e
July 28, 2017
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Around the Hotels
Champagne, sparkling wine at Park Hyatt SeoulThe Lounge at Park Hyatt Seoul, offering a panoramic view of the city from the 24th floor, has a promotion of champagne and sparkling wine at discount prices.Two types of champagne -- Perrier Jouet Belle Epoque and Billecart-Salmon, Extra Brut -- and nine types of sparkling wine -- including Fantini Gran Cuvee Rose Swarovski and Valdobbiadene Prosecco Superiore Rustico -- are available along with snacks. One glass costs 24,000 won or a bottle is 61,00
July 28, 2017
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Making more than makgeolli
Julia Mellor’s first experience with makgeolli was, by her own admission, terrible. The cheap green bottle she had purchased from a local convenience store here left such a bad aftertaste that she gave up on Korean alcohol there and then. So it’s surprising that now, almost 10 years after her first and what she thought would be her final sip, she finds herself at the helm of a company dedicated to educating and spreading awareness of traditional Korean alcohol.Daniel McLaughlin (left), managing
July 19, 2017
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Revitalizing Seoul through food
The evolving dining industry in Seoul has transformed blue-collar communities into hipster havens, where artists and expats alike relocate to open their restaurants and cafes. With food comes locals, drawn by the aesthetically pleasing interiors and foods on a platter, housed inside abandoned warehouses and narrow alleyways.Industrial neighborhoods, like Mangwon-dong, are only in their beginning stages of revival. Mangwon-dong’s main roads are crowded with open-air markets and low-cost produce,
July 18, 2017
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Maison M’O launches new bakery near Seoul Forest
If one walks into A Cote du Parc at 10 in the morning, one is greeted with the intoxicating scent of freshly baked brioche, a warm, toasty, buttery scent that is hard to resist. The spread of pastries, bread and cakes on display makes it even more tempting to walk away with an armful of carbs from this new bakery, which opened in Seoul’s Seongsu-dong this April. The second offshoot of Maison M’O, a dessert shop that opened over two years ago, A Cote du Parc differentiates itself from its well-kn
July 14, 2017
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Kkaennip Jjim (Steamed Perilla Leaves)
This steamed perilla leaf side dish (kkaennip jjim) is enjoyed in the summer when fresh perilla leaves are plentiful. The fragrant perilla leaves are lightly seasoned with a simple mixture of seasonings. Briefly steaming mellows the taste of this strong flavored vegetable while keeping the freshness of the leaves. If you find fresh perilla leaves a bit too strong, try this steamed version. Once you clean the leaves, it only takes a few minutes to put the sauce together and steam the leaves eithe
July 14, 2017
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[Around the Hotels] Promotions and packages
Summer package at Westin Chosun Seoul The Westin Chosun Seoul offers the Urban Oasis accommodation package until Aug. 31. The package features accommodation in the deluxe, executive and junior suites, with prices ranging from 230,000 won to 520,000 won. The executive room package offers access to the executive lounge on the 20th floor for breakfast, snacks and cocktails, as well as the sauna. The junior suite package offers breakfast at the executive lounge or Aria Buffet Restaurant. Various cos
July 7, 2017
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[Weekender] Extravagant desserts, once banned, return to spotlight
Topping off a savory meal with something sweet has become a commonplace ritual all over the world. But long before cafes or bakeries flooded the streets of Korea, sweets were not used as desserts but rather spotlighted on their own, according to Lee Sun-mi, professor of Korean traditional cuisine at Sookmyung Women’s University’s Korean Food Institute. A plate of ripe persimmon and red bean paste (left) and iced yuja tea at Cafe Noshi (Park Hyun-koo/The Korea Herald)“Korean confectionaries, or
July 7, 2017
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[Weekender] Taiwanese desserts gain ground in Korea
Move over macarons and Frappuccinos. Just as Starbucks made coffee drinks a daily essential for millions of Koreans and consumers around the world, authentic Taiwanese desserts are soaring in popularity here. Taiwanese dessert shop 315 Taiwan Cafe located on Teheran Street in Gangnam, southern Seoul (315 Taiwan Cafe)Seoul isn’t exactly home to the most authentic Taiwanese desserts. But if you take a chance and indulge in freshly crafted milk tea and munch on a heated Taiwanese pancake at 315 Tai
July 7, 2017
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[Weekender] Bingsu, Korea’s heat-beating ice dessert
If Italy has gelato and France has sorbet, Korea has bingsu. It is a national dessert made of shaved ice, milk and condensed milk, and often topped with sweetened red beans or fruits. It is a dish beloved across generations, chilling their taste buds and slaking their thirst in the thick of summer. After a meal, Koreans like to go to a bingsu store to dive into a bowl of shaved ice, usually with friends or family. While the original “patbingsu” is made of ice, milk and red beans, more varieties
July 7, 2017