[Home Cooking] Spicy braised tofu (dubu jorim)

Dubu jorim (braised tofu) is a popular Korean side dish which is typically pan-fried and then braised in a spicy sauce. This braised tofu doesn’t require pan-frying and uses a lot more liquid. It resembles a stew (jjigae), but is actually not a jjigae as the term is used in Korean cuisine. This dish is totally fine just with the onion and scallion, but this recipe also uses mushrooms and a chili pepper. You can also add a little bit of thinly sliced Korean radish to the bottom of the pot before

April 7, 2017

Asian-French tapas at Bao27

Bao27 owner Kim Hyun-sung and chef Oh Jong-il take their variation of Chinese steamed buns very seriously. If one walks by in the afternoon, between 3 p.m. to 6 p.m., one might be able to catch a glimpse of the two busy kneading, rolling and shaping the dough for their baos. Not surprising, given the name of their restaurant literally advertises the increasingly prevalent Chinese sandwich- or dumpling-like treat as their specialty. Yet, it is not the baos alone that make this new spot worth a tr

April 7, 2017

[Around the Hotels] Packages and promotions

Children’s birthday at Grand Hyatt SeoulThe Grand Hyatt Seoul is offering a children’s birthday party package at restaurant JJ Gazebo. Up to 15 children can have a private garden party with pizza, a birthday cake, hot dogs, chicken nuggets, apple pie and more. After lunch, they will have two hours of play time with friends under the supervision of a recreation specialist, with activities ranging from sword play to treasure hunts, ball games and more. After playing, children can take a short trek

March 31, 2017

[The Palate] The arrival of springtime jjukkumi

As winter ends so does the robust seafood season that filled our palates with the freshest catches in the frigid months. As if to offer one last hurrah, baby webfoot octopus, known as jjukkumi, make their way onto menus heralding the advent of a glorious spring.There is no doubt that Koreans know their seafood, and there is no surprise as to how creatively they like to enjoy it. From raw soy-pickled crab to par-dried salted grilled fish, to the absolutely wacky, wriggling sannakji squid eaten al

March 31, 2017

[Around the Hotels] Packages and promotions

New general manager at Novotel Ambassador Gangnam Novotel Ambassador Seoul Gangnam has appointed Vincent Lelay as its new general manager, drawing on his Asia-focused expertise to better serve its clients. Lelay was the cluster general manager of The Singapore Resort & Spa Sentosa and Sofitel So Singapore. The France-born manager held senior management roles including Vice President of Hotel Operations for Greater China where he supervised and operated more than 40 projects from development to o

March 24, 2017

[Home Cooking] Dak cheonggyeongchae bokkeum (Stir-fried chicken and bok choy)

This Chinese-style stir-fried chicken with baby bok choy (cheonggyeongchae) is quick and easy to put together, making it perfect for a weeknight meal.First, coat the bite sized chicken with cornstarch and egg white. This keeps the chicken moist and tender, and gives it a nice sheen. Then, the chicken is quickly pan-fried before the actual stir-frying happens with the sauce and vegetables. The sauce is light yet rich in flavor. I used good quality chicken broth as a sauce base, but water is fine

March 24, 2017

Around the Hotels

Weekend packages at ibis Styles Ambassador The ibis Styles Ambassador Seoul Myeong-dong and Gangnam are offering weekend packages for replenishing the weary mind and body. The Cozy Weekend package at the Myeong-dong branch comprises an overnight stay at a Standard Suite, breakfast for two, access to a sauna and fitness center and late checkout at 2 p.m. It is available until the end of this year and costs 163,900 won for two.The Lazy Weekend in City package at the Gangnam branch comprises an ove

March 17, 2017

New matcha tea spot in Seongsu-dong

At Matchacha Seoul in Seongsu-dong, owner Lee Yenie can be found behind the counter, vigorously whisking pulverized green tea leaves into a frothy, creamy beverage. “I have a fondness for matcha,” said Lee, 29, of why she decided to specialize in beverages crafted from the powdered green tea. Considered by many health-conscious consumers to be a wholesome caffeine fix, matcha has been gaining traction around the world. For traditional ceremonial-style matcha, owner Lee Yeni sifts ceremonial grad

March 17, 2017

[Around the Hotels] Spring promotion at Grand Hyatt Incheon

Spring promotion at Grand Hyatt IncheonThe Grand Hyatt Incheon is offering spring dishes at Grand Cafe throughout March. The dishes comprise of fresh and nutritious greens, including chamnamul, wild chives and shepherd’s purse. Other highlights include sea squirt bibimbap with lettuce; soybean paste soup with manila clams and shepherd’s purse; pine-scented grilled short-rib patties cooked with pine needle enzymes; and stir-fried spicy pork with wild chives. Sea mustard noodles and chamnamul are

March 10, 2017

[The Palate] Old world Chinese dumplings at Gubok Mandu

If you blink entering or exiting Sookmyung Station in Namyeong-dong, chances are you have passed the sliver of a shop, Gubok Mandu, non-descript among other tiny storefronts offering little to nothing to hurried commuters and army traffic. The name of the eatery may refer to the Korean word for dumplings, but what is being offered here are Chinese-style dumplings served the traditional way from a family recipe handed down generation to generation for the past 200 years.Luckily for those living a

March 10, 2017

[Home Cooking] Hongeojjim (Steamed skate)

Hongeo (skate) is a popular fish in Korea. It’s eaten in many ways -- raw, fermented, steamed, pan-fried, spicy, mild, etc. Today, I’m showing you how to make hongeojjim (steamed skate). This delicate, firm fish has a mild, sweet taste and a unique texture. It has cartilage -- no bones. You can make this recipe with a whole wing or serving size pieces by cutting along the line of the cartilage. When cooked, the strands of flesh peel right off the cartilage, making it very easy to eat. Traditiona

March 10, 2017

[Around the Hotels]

‘2+1’ package at Hyatt hotels in Korea The Grand Hyatt Seoul, Grand Hyatt Incheon and Hyatt Regency Jeju are offering a “2+1” combined package this spring. Guests can stay two nights and get one extra night for free if they book before March 31. Their stay period should be from March 1 to April 23.During the period, guests in Jeju Island can enjoy the cherry blossoms as well as flower festivals. Each Hyatt hotel in Korea has amenities including fitness centers, indoor and outdoor swimming pools,

March 8, 2017

Hip carbs at 88 Bread

Danish toast bread -- a buttery, multilayered pastry loaf -- is on the verge of becoming Seoul’s hottest “it” carb. Similar in shape and flavor to regular toast bread, Danish toast bread is richer than its ubiquitous sibling, mainly because of how it is made, with alternating layers of dough and butter braided into a loaf. Separating layers of dough with butter results in the feather light pockets of air that are trademark pastry, like those found at the delicate center of a croissant. Danish to

March 3, 2017

What the rich eat on their private planes

If you prepare food for Angelina Jolie, Michael Jackson, Simon Cowell and other multimillionaires while they’re lying on their private planes, what’s on the plate had better be good and nothing your diners’ palates might desire had better be missing. That slice of lime, wedge of Morbier cheese, tin of Russian caviar or bottle of Dom Perignon has got to be on board before takeoff; after all, there’s no Whole Foods Market or Super Cellars in the sky.Harry Purut, CEO of the Wood-Ridge, New Jersey-b

March 2, 2017

[Home Cooking] Gulguk (Oyster soup)

Oysters are in season, and they are great in soups. This oyster soup is simple, refreshingly clear, and incredibly briny. The recipe uses two main ingredients -- oysters and radish. The oysters impart a strong briny flavor, so you don’t need to use a flavorful broth such as anchovy broth as a soup base. I simply add a small piece of dried kelp (dashima) to boost umami, and use salt to season to highlight the briny flavor of oysters. You can use a little bit of soup soy sauce if you want. 　The ra

Feb. 25, 2017

[The Palate] Winter’s oceanic jewels

Oysters can be thought of as the jewels of the winter food season. Delicate, briny and creamy are just a few ways one can describe these beloved bivalves, renowned for their plating style, alluring taste and texture, as well as their sensuous appeal. Oysters in Korea, mainly farmed and harvested from the clean cool southern waters of South Jeolla Province, are abundant and affordable, making a pleasing addition to any dish nearly year-round. But during the winter, when the colder waters produce

Feb. 25, 2017

Around the Hotels

Yachting package at Hyatt Regency Jeju The Hyatt Regency Jeju is offering a yachting package for families until the end of this year, combined with accommodations at the hotel.The package includes a one-night stay in a guestroom and a one-hour yachting trip for two adults. During the tour, guests will see the Jusangjeolli Cliff and have a chance to go fishing. Wine and other beverages are served during the trip. Photographs of the yacht are provided. Guests have access to the hotel’s swimming po

Feb. 24, 2017

3 Korean restaurants among Asia’s Best 50 by Pellegrino

Three Korean restaurants were included among the 50 best restaurants in Asia, in a list sponsored by S.Pellegrino & Acqua Panna.Seoul-based Mingles took the No. 15 spot and retained its position as the top-ranked Korean restaurant for the second straight year. The 3-year-old restaurant last year marked its first entry on the list in the same spot, winning the Highest New Entry Award. The Michelin-starred restaurant by Spain-trained chef Kang Min-goo serves a fusion of Eastern and Western cuisine

Feb. 22, 2017

[Herald Interview] Chef dreams of sustainable food ecosystem

America’s dinner table has been quintessentially defined by the corn-fed, seven-ounce steak, served with steamed baby carrots. While the dish may be savory, the agricultural practices involved in its creation have not been so kind to the soil, sapping it of vital nutrients. That needs to change, according to Dan Barber, chef and co-owner of the Blue Hill restaurant in Greenwich Village, New York City. Barber says it’s time to move beyond the “farm-to-table” model and espouse a holistic paradigm

Feb. 20, 2017

What makes celebrities jump into winemaking?

There is a saying among the people who take grapes and turn them into our favorite beverage, and it goes like this: To make a small fortune in the wine industry, you have to start with a large one.Although I’ve never invested (or lost) a penny in a winemaking operation, I trust that the saying is true more often than it’s not. Which is fine -- we’re talking about poetry here, not finance. Making money is not the main priority. That’s easy for me to say, since I have no skin in the game. But real

Feb. 17, 2017