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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[The Palate] Yukkal, the perfect winter hybrid
Seoul has an array of vibrant new restaurants and food shops that show its progressive and forward momentum on the international food scene. For locals, it’s a breath of fresh air to find foreign restaurants sprinkled around the city that bring new flavors closer to home.But time and time again, whether one is a native or an expat living in Korea, “matjip,” the more humble “mom and pop” restaurants that serve tried-and-true local dishes as authentic as they come, are still enjoyed by all. It is
Jan. 13, 2017
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[Around the Hotels] Packages and promotions
New Year package at Grand Hyatt Incheon Grand Hyatt Incheon is offering a Lunar New Year package, which includes access to an indoor playground and Nintendo play zone, from Jan. 27 to 29. The “fun” package includes a one-night stay in a guest room, breakfast for two adults and access to an indoor playground, Nintendo play zone, three swimming pools, sauna and fitness center. The “full” option includes all of the above services plus dinner for two adults.The indoor playground features kinetic san
Jan. 13, 2017
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[Home Cooking] Sataejjim (slow cooker braised beef shank)
Sataejjim is a traditional braised dish that’s made with bite-sized beef shank meat (satae). Beef shank meat is a tough cut of meat with lots of connective tissue. Slow cooking breaks down the collagen into a rich, flavorful gelatin. Sataejjim is often a cheaper or less fatty alternative to galbijjim (braised short ribs).In Korean cooking, beef shank meat is a popular cut of meat for making soup and braised dishes such as jangjorim. If you are using bone-in pieces, cut the meat off the bones int
Jan. 13, 2017
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Wines with moderate tannins, umami flavors for a thrown-together soup
The peculiar title of this soup was born of its creation. Making soup from what you have on hand is an excellent way to use leftovers and also to build flavor from the good things you’ve been cooking. Some leftover edamame prompted the title, as it subs for the peas that might be more expected. One diner thought that weird, hence the name. But to us it’s just delicious. A wine with staying power completes the dinner.Make this weird soup Combine 2 cans (395 grams each) low-sodium beef broth, 1 ca
Jan. 6, 2017
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Korean-French cuisine with a fresh attitude at the Green Table
The food at the new home of owner-chef Kim Eun-hee’s restaurant, the Green Table, channels Korean flavors with a French backbone and fresh nuances. Gamte, paper-thin, dried seaweed, is used to sandwich plump shrimp in one dish, while doenjang (fermented soybean paste) powder is used to season fish for a ceviche.Although Kim, who moved to a new location in Sinsa-dong several months ago, uses Korean ingredients in her cuisine now, there was a time when she would have been more hesitant to use cert
Jan. 6, 2017
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[Around the hotels] This week's promotions, packages
Special promotions at Walkerhill The Walkerhill hotel in Seoul is offering new food promotions throughout January. Guests can choose various menus priced at 54,000 won at restaurants Ondal, Geumryong, The Buffet, Clock 16, Myongwolgwan and Pizza Hill.They can also enjoy an overnight stay under three packages until Feb. 28 in the Douglas Room, Deluxe Room and Club Suite Room, which cost 150,000 won, 235,000 won and 295,000 won per night, respectively. A diary will be given to all guests and there
Jan. 6, 2017
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[Around the hotels] This week’s promotions, packages
New Year countdown at Sheraton Seoul D Cube City Sheraton Seoul D Cube City Hotel is throwing a New Year’s countdown party at Lobby Lounge Bar on the 41st floor on Dec. 31. Guests will enjoy a performance by the Popera team from 8 p.m.-10 p.m., followed by various guest DJ performances from 10:30 p.m. to 12:30 a.m. The bar will offer a Moet Chandon Set featuring a bottle of champagne, Iberico pork, abalone, tuna, caviar, sea urchin roe and more. Guests can either reserve a table for dining or en
Dec. 30, 2016
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[Recipe] Let’s eat: Cheese enchiladas with chili gravy
This time of year, things can get crazy. You might wonder who has time for a home-cooked dinner.These saucy, cheesy enchiladas are the answer to a busy person’s prayers. The gravy comes together quickly and uses everyday ingredients you most likely have on hand.I substituted scallions for the white onion and also spooned sour cream on top. Cheese enchiladas with chili gravy. (Pittsburgh Post-Gazette/TNS)Cheese enchiladas with chili gravyFor the chili gravy1/4 cup neutral oil, like canola or use
Dec. 29, 2016
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Fermented foods open a gateway to good health, culinary adventures
SACRAMENTO, California -- The surge in popularity of fermented foods in recent years -- eating them, creating them at home, exploring different cultures and cuisines -- is based largely on the idea that this stuff can be really good for you.In today's filtered, purified, sanitized, antibacterial world, you might think avoiding bacteria of any kind is a good thing. Turns out, plenty of bacteria, invisible to the naked eye, are plastered all over our food and working on our behalf.Yes, that food y
Dec. 29, 2016
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Salt, butter and more at Maillet
Owner-pastry chefs Ronan and Su-jin Kim Maillet do not skimp on salt and butter at their namesake dessert boutique in Seorae Village, Seoul. Croissants get their snappy, crisp exterior from a liberal use of butter, while a light punch of salt heightens that lovely, butter-rich flavor. One might think that the thick yet light layers of vanilla cream are what earn Maillet’s millefeuille a loyal fan base, but one should not discredit the buttery, flaky and slightly saline layers sandwiching that lu
Dec. 23, 2016
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[Home Cooking] Bulgogi jeongol (hot pot)
Bulgogi can easily be made into a hearty, steaming, and flavorful hot pot (jeongol) dish that is perfect for the cold winter months. Making bulgogi jeongol is fairly simple. First make bulgogi by marinating thinly sliced beef. It’s even better if you have leftover bulgogi. Then, arrange a variety of fresh vegetables and bulgogi in a shallow pot, add some broth, and cook. Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out
Dec. 17, 2016
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[Around the hotels] This week’ promotions, packages
Wine and cheese at Millennium Seoul Hilton Millennium Seoul Hilton will organize a wine and cheese tasting event on Dec. 28 in the Grand Ballroom. The 89th edition running will feature special wines from the Farnese winery in Italy, which dates back to the Renaissance. The selected red and white wines include Fantini Primo Malvasia Chardonnay, Fantini Pinot Grigio, Fantini Sangiovese Merlot, Fantini Montepulciano D’Abruzzo, don Camillo, Pipoli Aglianico del Vulture, Canace Nero di Troia and the
Dec. 17, 2016
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[The Palate] Blowfish, a chancy delicacy worth the price
At this moment the food we all should be devouring is seafood, which is at its peak during the winter season. Restaurants are gleaming with the freshest catches during the colder months of the year, harvest time for succulent cold-water fish and shellfish from around the peninsula. Blowfish, also known as pufferfish, fugu and “bokeo” in Korean, are at their fattest and plumpest in the winter, which makes it an ideal time to enjoy them. Having the texture of a smaller-bodied monkfish and a mellow
Dec. 16, 2016
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Jeju Island cuisine at Hallasan
In Korea, the diversity of seaweed can be dizzying, from silken thin maesaengi to strands of emerald green parae and wide ribbons of miyeok. Among the staggering Korean lexicon of edible algae there is a delicacy traditionally enjoyed on Jeju Island called mojaban or mom. Thicker than parae but thinner than miyeok, mom is customarily enjoyed in a pork-based soup called mom-guk on Jeju Island.On the mainland, mom-guk can be had at Hallasan Korean Food Restaurant, which specializes in Jeju Island
Dec. 9, 2016
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[Around the Hotels] This week’s promotions and packages
Breast cancer donation by Conrad Seoul Conrad Seoul held a ceremony on Monday to deliver proceeds from donations to the Korea Breast Cancer Foundation. The “Conrad in Pink” campaign was held throughout October, the month of breast cancer awareness, and collected 5 million won. The donation will be used to support surgery and treatment for breast cancer patients as well as funding new campaigns for breast cancer awareness. The hotel sold “Pink is Love” package in October, where a portion of earni
Dec. 9, 2016
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Chili you can make on the fly, enjoyed with sparkling or red wine
You need a strong wine to stand up to a smoky dish. The three bottles recommended to pair with this easy weeknight white-bean chili are each fierce in a different way, be it in acidity, tannins or smoky notes in the wine itself. Set aside about 30 minutes to whip up the belly-warming bowl, which leaves you plenty of time in your evening to enjoy a second helping and just one more glass of wine -- said again and again until the bottle is dry. Smoky white bean chili with porkBrown 1 pound ground p
Dec. 9, 2016
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Climate change battle heats up for Australian winemakers
ORANGE, Australia (AFP) -- When an unprecedented heatwave hit South Australia state, home to the world-renowned Barossa Valley winemaking region, viticulturists fretted about the impact on their grapes.The crops survived, but the extreme weather last year was a reminder of how climate change can hurt a resurgent AU$2 billion (US$1.5 billion) export industry boosted by Chinese thirst for Australian premium red wine.“I've been here for 20 years ... and we’re seeing more severity in the weather,” w
Dec. 8, 2016
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Mexico's ancient beverage pulque makes a comeback
SANTIAGO CUAUTLALPAN, Mexico (AP) - Mexicans have been brewing pulque from the juice of cactus-like maguey plants for centuries, but the viscous, beer-like beverage fell out of favor starting in the 1970s as pulque got a bad reputation as a peasant's drink. The number of producers, consumers and bars known as "pulquerias" dwindled.But now, the nutrient-rich drink is making a comeback among a new generation of Mexicans. The Aztecs of Mexico’s central highlands revered pulque, pronounced “POOL-kay
Dec. 8, 2016
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[Around the Hotels] This week’s promotions and packages
Nighttime package at Grand Hyatt Incheon Grand Hyatt Incheon is offering its “Endless Night” package that includes a one-night accommodation with access to a “Night Lounge” with a scenic view of Incheon International Airport. The offer is available on Friday and over the weekend from 10 p.m. to midnight, and runs until Apr. 23 next year. At the lounge, guests can enjoy unlimited wine and Champagne selected by a sommelier as well as special canapes that add flavors to the beverages. Various chees
Dec. 2, 2016
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Sweet news: Nestle discovers low-sugar chocolate
GENEVA (AFP) -- Nestle has said it has discovered a way to cut the amount of sugar that goes into its Kit Kat, Butterfinger and other candy bars, but without affecting the taste.The Swiss food giant’s scientists say a breakthrough will allow the company to cut sugar content by up to 40 percent. Sweetness of chocolate and other confectionery products will be unchanged.“Our scientists have discovered a completely new way to use a traditional, natural ingredient,” Nestle Chief Technology Officer St
Dec. 2, 2016