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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[Home Cooking] Deulkkae Sundubu Jjigae
Sundubu jjigae is a stew made with smooth tofu, or sundubu, also known as silken or extra soft tofu. The stew is more commonly made spicy, but I sometimes like it purely white without any red spiciness for the simple pleasure of savoring the nuttiness of the silky tofu.You can make white sundubu stew with any broth or add-ins, but my favorite is one made with finely ground perilla seeds (deulkkae). It really gives the creamy tofu distinct nutty flavors! For the broth, I used a small piece of das
Dec. 2, 2016
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[The Palate] Haejangguk, beyond the hangover
It would be an understatement to say that Korean food is heavily based on soups and stews. Soup is a great way to stretch a meal so many could be fed cost consciously and to also make the most of modest ingredients and parts of meats that may not translate well into other dishes. In the food world today, what was considered food for “commoners” is now celebrated by an industry that has somehow taken a while to glorify the cheaper less desirable dishes already enjoyed and known by many. Korean f
Dec. 2, 2016
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Paris restaurant ‘best in world’ but Japanese chefs come out top
PARIS (AFP) - A Paris restaurant run by chef Guy Savoy was named the best in the world Wednesday, according to the French-based guides aggregator La Liste, but Japanese restaurants came out on top overall.Double Emmy-award-winning US television chef Eric Ripert came joint second for his New York fish restaurant Le Bernardin, sharing the honor with the minuscule Tokyo restaurant Kyo Aji.Kyo Aji helped ensure that Japan triumphed again in the country rankings, with 116 of the top-rated 1,000 resta
Dec. 1, 2016
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Kimchi institute chief welcomes bold experimentation
Kimchi is a soul food that Koreans can’t live without, but foreigners may find it hard to eat the spicy, fermented cabbage at first due to its strong scent of salted fish and garlic.To make it more accessible to those who first try it, tweaking, combining or even transforming the traditional recipe could help expand the presence of the major staple of Korean cuisine in the global culinary scene, the new head of the World Kimchi Institute said. Ha Jae-ho, who took the helm of the organization und
Nov. 28, 2016
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Sicilian classics crafted from local ingredients at Spark
For diners who want Italian food with a twist, look no further than Spark, Park Sung-woo’s first stint as restaurant owner and chef. Situated in Seoul’s Sinsa-dong area, the new establishment, which tentatively opened in September before an official launch in November, strays away from traditional Italian and into slightly uncharted territory with local ingredients. Spark's black port is crafted from pork belly that has been marinated in squid ink, balsamic vinegar and herbs and topped with a l
Nov. 25, 2016
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[Around the Hotels] This week’s promotions and packages
Art package accommodations at ibis Styles Ambassador Seoul hotelsThe ibis Styles Ambassador Seoul Myeongdong and Gangnam are offering accommodation packages with tickets to an art exhibition from Dec. 8 to Feb. 28 next year. The “Art with Style” package at the Myeongdong branch includes a one-night stay at a Standard Room, breakfast for two, two tickets for “Klimt Inside” exhibition at the S-Factory in Seongsu-dong in Seoul, as well as access to a semi-outdoor sauna located on the hotel’s 20th f
Nov. 25, 2016
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Use your Thanksgiving leftovers in this tasty hash
Too early to think about leftover turkey? Transform your leftovers into this tasty, quick hash using turkey, cranberry sauce and sweet potatoes. And you don’t need to wait for turkey leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. If you buy deli meat, ask them to slice it thick so you can cut it into cubes.This is a one-pot meal that tastes great the second day. Double the recipe if you have time and save the rest for another day. It also freez
Nov. 25, 2016
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[Newsmaker] Hansik champion talks on Michelin success
Extending his hand in a handshake, Cho Tae-kwon, chairman of KwangJuYo, smiles broadly. Cho Tae-kwonCho has every reason to be smiling. His two restaurants had been awarded much coveted Michelin stars earlier in the week: Gaon, a Korean fine-dining restaurant in Sinsa-dong helmed by chef Kim Byeong-jin, received three stars while Bicena, the more casual sister to Gaon in Hannam-dong, where chef Bang Ki-su presides, was given one star.For those familiar with Cho’s passionate and relentless effort
Nov. 18, 2016
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[Home Cooking] Kongnamul japchae
This recipe is a simple variation of japchae made with soybean sprouts. All you need for this dish is soybean sprouts and sweet potato starch noodles, along with a few basic seasoning ingredients. Everything else is optional! The ratio between the soybean sprouts and the noodles can be flexible. To make the dish, I cook the soybean sprouts first, remove the bean sprouts and then use the sprout flavored cooking liquid with a little bit of the sauce to cook the noodles. By the time the noodles are
Nov. 18, 2016
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[The Palate] On Namdaemun food trail
The oldest and largest marketplace in the country, Namdaemun Market, is synonymous with wholesale bargains for everything and anything you might need under the sun. Mammoth in size compared to other places that may focus on one particular commodity such as cookware or medicinal herbs, and the smaller neighborhood markets, Namdaemun is still a force to be reckoned with after 600 years in operation. Wherever you visit a traditional market in Korea, what to eat and where to buy your food products i
Nov. 18, 2016
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Winemakers return to forebears' stomping ground: Paris
PARIS (AFP) - Far from the rolling vineyards of Bordeaux and Champagne, urban wineries are taking hold in Paris, reviving an age-old tradition while latching on to a worldwide trend.“I've always wanted to make wine,” says Paris native Matthieu Bosser, a co-founder of Vignerons Parisiens (Parisian Vintners), as purple grape juice squirts from the bottom of his wine press.But, he says, “I love this city and don’t really want to leave... So that's how I got the idea, by asking myself 'can I stay in
Nov. 17, 2016
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[Weekender] Where to experience traditional Korean liquor hands-on
For those eager to learn about the history and making of traditional Korean alcohol, Seoul has a number of places dedicated to showcasing local liquor. One such place is The Sool Gallery, nestled in Seoul’s traditional neighborhood and tourist hotspot of Insa-dong. The Sool Gallery is a traditional Korean liquor exhibition and tasting room that opened its doors last year. Catering largely to tourists and foreign travelers, the gallery provides educational programs about traditional drinks run by
Nov. 11, 2016
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[Around the Hotels] Roundup of hotel news
Takeout turkey at Sheraton Seoul D Cube City Hotel Sheraton Seoul D Cube City Hotel is offering a takeout menu of roast turkey for the Thanksgiving holiday, until Nov. 20. The set includes a roast turkey weighing 5 kilograms and stuffed with onions, along with side dishes. It comes with cranberry sauce, sweet potato with praline streusel; maple-glazed baked ham; Brussels sprouts and bacon; baked macaroni and cheese; corn on the cob; maple and pecan carrots; roast pumpkin with raisins and sunflow
Nov. 11, 2016
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You don’t need a panini press for this quick, savory sandwich
Crisp crust, warm tasty fillings with melted cheese -- no wonder paninis have become popular. Here’s a quick version filled with smoked turkey from the deli, roasted red pepper, fresh basil and goat cheese. There’s almost no prep work. The sandwich can be assembled in minutes.You don’t need a special panini press. Simply place the sandwich in a skillet and press it down with a lid that will fit inside the skillet. Continue to press until the panini is cooked. Or, place another skillet over the p
Nov. 11, 2016
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Guy Fieri, vegetable fan? Sure, the Food Network star says
NEW YORK (AP) -- Of all the celebrity chefs out there, there's one you’d least expect to sing the praises of spinach, kale and Brussels sprouts. That would be Guy Fieri.The spiky-haired champion of American comfort food is more associated with greasy chili dogs than salad, the fryer over the fig. But are you sure you know all the sides of this guy?I’m a big greens fan. I’m a big vegetable fan. I’m a big whole grains fan. And I exercise a lot. That’s how I keep this petit dancer’s figure,” he sai
Nov. 11, 2016
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British chef wins title for best French village cafe
PARIS (AFP) -- A small cafe run almost singlehandedly by a British chef was named Monday as France’s best village bistrot.Manchester-born Chris Wright only set up the Epicerie de Dienne as a shop-café-restaurant in a remote village in the mountainous Cantal region of central France in June.With Dienne having less than 200 permanent residents, the entirely self-caught cook wasn’t expecting crowds.“I wanted it to be a low-key thing,” said the 44-year-old, who was looking for a bit of a break after
Nov. 11, 2016
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To beer or not to beer: Belgium fears for brewing crown
BRUSSELS (AFP) -- Belgium is historically one of the world's top beer countries but Thomas Costenoble, organizer of the Brussels Beer Challenge, fears that trouble is brewing.This international contest in the Belgian capital, now in its fifth year, features 1,250 beers from 36 countries and 80 judges to sample the tipples on offer.But Belgians increasingly fear that their centuries-old dominance is at risk from foreign upstart beers that are not afraid to break with tradition.“Belgium is still a
Nov. 8, 2016
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Michelin Guide launches in Seoul
Long-revered gastronomical bible the Michelin Guide gave three stars to two Korean restaurants, Gaon and La Yeon.In its much-anticipated first Seoul edition, the Michelin Guide selected 24 restaurants in Seoul, chosen after months of anonymous visits by official inspectors from across three continents. The stars are awarded based on five criteria: quality of ingredients, mastery of cooking flavors, personality of the cuisine, value for money and consistency. Eleven of the handpicked restaurants
Nov. 7, 2016
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Porridge with a dash of pumpkin spice can be just right for breakfast
In the classic fairy tale of “Goldilocks and the Three Bears,” somebody ate all of Baby Bear’s porridge because, well, it was just right.A breakfast staple of Scotland, porridge is a mush, usually made from cereal grains and served hot without the addition of sweeteners. If porridge sounds like an odd way to start the day, consider it not all that different from Southern-style grits, Italian polenta or even Chinese congee.The Kansas City Star’s Pumpkin Pie Porridge brings interest to a typically
Nov. 4, 2016
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Artisan Bakers opens new outpost in Seorae Village
Hard-crusted sourdough was the impetus behind owner and baker Mo Tae-sung’s decision to launch his own establishment in Hannam-dong four years ago. Even now, the sourdough at Artisan Bakers, which can now also be found at a new outpost in Seorae Village, delights with its tangy, soft and elastic crumb. “We only use natural starter, not commercial yeast, for our sourdough,” said Mo, 48, pulling out a tub of mother dough at his Seorae Village-based atelier, a short walk from the store. Artisan Bak
Nov. 4, 2016