Perks of pickling

It used to be that pickling was something only your grandmother did. But that doesn’t apply anymore.Younger generations are embracing pickling as a way to explore their interest in food, preserve the season’s bounty and cut their food budgets.These days, pickling is so trendy that it’s even been parodied by the comedy show “Portlandia.” In one skit, the actors’ penchant for pickling gets out of control as they drop everything from parking tickets to dead birds into jars of vinegar.Jokes aside, p

Sept. 5, 2014

Wanjajeon (pan fried meatballs in egg batter)

Wanjajeon (pan fried meatballs in egg batter) (Korean Bapsang)Most Korean homes make several types of jeon dishes (pan-fried battered food) for their holiday feasts. Wanjajeon is among the popular choices. Meatballs are called gogi wanja in Korean and used in many traditional dishes such as soups or hotpots. When they are egg-battered and pan-fried, they are called wanjajeon. They are also commonly called “donggeurangttaeng,” meaning “a round thing.”To make jeon, the meatballs are gently pressed

Sept. 5, 2014

Wallet-friendly ‘hansik’ at Uigitu Haap

Haap owner-chef Sin Yong-il, who had been crafting Korean rice cakes and pastries for over three years, knew he would eventually branch out from desserts. “I wanted to have a casual Korean eatery for a long time,” Sin, 41, revealed. From his prominent Korean dessert shop, Sin spun out fragrant, spongy makgeolli-infused rice cakes and ginger syrup-filled fried pastries, first at a small spot near Seoul’s Insa-dong and later on from a substantially larger perch in Cheongdam-dong. As word spread of

Aug. 29, 2014

Samgyetang (ginseng chicken soup)

Samgyetang (ginseng chicken soup) (Korean Bapsang)Samgyetang is a chicken soup made with a small, whole chicken and ginseng. It’s an iconic summer dish in Korea. As strange as it sounds, Koreans eat this boiling-hot soup to beat the heat and stay energized during the summer. In my house, it’s a nourishing comfort food that we enjoy all year around.Typically, samgyetang is made with a young chicken, which is known as a Cornish hen in the U.S., for its tender and tasty meat. If you need to feed mo

Aug. 29, 2014

Around the hotel

Chuseok package at The Grand Hilton Seoul The Grand Hilton Seoul presents three Chuseok holiday packages, available from Sept. 5-10. Package 1 includes a one-night stay in a deluxe room and two movie tickets. Package 2 comes with breakfast for two at the buffet restaurant. Package 3 includes a one-night stay in an executive room, two movie tickets and happy hour for two adults. Package 3 also includes free access to the Executive Floor Lounge, which offers breakfast and happy hour finger food an

Aug. 29, 2014

Plenty of protein and beer at Bana 1924

Bana 1924, which opened in Sinsa-dong on July 25, serves up craft beer and rib-sticking fare from its quiet, posh nook. It is the kind of watering hole for folks who want to linger over a cold glass or two in a spot that feels more like an old neighborhood haunt than an establishment smack dab in the bustling heart of Seoul. Sporting a terrace and olive-and-beige accented interior, the new gastropub is neither casual nor formal but somewhere pleasantly in between. Several craft beers are availab

Aug. 22, 2014

Kkaennip kimchi (perilla kimchi)

Kkaennip kimchi (perilla kimchi) (Korean Bapsang)Kkaennip is a fragrant herb that is widely used as a vegetable in Korean cuisine. It is a variety of perilla, which is a member of the mint family, and has a distinct, robust flavor. The fresh leaves are usually used as ssam (wraps) for grilled meat or fish, or added to other dishes such as bibim guksu (spicy noodles), savory pancakes or jjigae (stews) for extra flavor. However, pickling kkaennip, either as jangajji or kimchi, is hugely popular in

Aug. 22, 2014

Around the hotels

Chuseok holiday feast at Sheraton Seoul D Cube City HotelSheraton Seoul D Cube City Hotel’s buffet restaurant Feast presents Korean traditional Chuseok cuisine in celebration of the holiday from Sept. 7-8. The hotel chefs will present Chuseok holiday menus such as galbijjim braised beef rib, japchae noodles and various kinds of jeon pancakes. The dessert section will present a wide variety of traditional Korean desserts, including rice cakes, persimmon, soojeonggwa cinnamon punch and sikhye, a s

Aug. 22, 2014

Summer fruit crumble at Canvas Cake

There is a method to Canvas Cake pastry chef Choi Yoon-young’s nectarine crumble, a dish that appears deceptively messy at first glance but, after that first bite, proves to be a studied interplay of textures and flavors. The veteran baker keeps the skins on the summer fruit to give the dessert a “pinkish hue.” Heaps of brown and white sugar and plenty of butter are used unsparingly to give the topping sprinkled over the juicy nectarines its crisp sweetness, while toasted almonds and Tahitian va

Aug. 8, 2014

Hobak buchim (zucchini pancakes)

Hobak buchim (zucchini pancakes) (Korean Bapsang)One of my favorite things to make with summer zucchinis is hobak buchim. Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some other vegetables such as perilla leaves, chili peppers, scallions or onions to complement. I added sliced sweet onions in this recipe. Salt the julienned zucchinis and squeeze out the liquid for a crunchy texture

Aug. 8, 2014

Dwaejigogi doenjang gui (doenjang marinated pork)

Dwaejigogi doenjang gui (doenjang marinated pork) (Korean Bapsang)This doenjang (Korean fermented soybean paste) marinated pork is another great option for your Korean BBQ this summer. No doubt, pork marinated in a spicy gochujang sauce ― dwaeji bulgogi (aka jeyuk bokkeum) ― is more popular these days. But this preparation, which is also known as maekjeok, dates back to early Korean history, long before chili peppers were introduced to Korea. Maekjeok evolved over time, and it’s believed to be t

Aug. 1, 2014

Coreanos Kitchen heads to Itaewon

The folks at Coreanos Kitchen, a Mexican fusion restaurant in Seoul’s Apgujeong-dong, are headed to Itaewon. After setting down roots on Rodeo Drive last September, the spot quickly attracted a loyal patron base and a steady influx of customers, including quite a few celebrities, whose visits have been well-documented on the establishment’s Facebook page. Now, nearly 11 months later, co-owners James Kwon and Gene Cho are ready to launch their second eatery, near Gyeongnidan-gil, a short hike awa

Aug. 1, 2014

[Weekender] Around the hotel

Seasonal summer menu at Renaissance Seoul Hotel Renaissance Seoul Hotel’s Japanese restaurant Irodori is offering a summer seasonal food promotion until Aug. 31. Featured on the menu are the River Eel special and Spicy Croaker set, both priced at 120,000 won. The River Eel special includes broiled river eel with steamed rice, clear soup, river eel sushi and tomato soba noodles. The Spicy Croaker set, Irodori’s signature item, includes broiled eel, spicy croaker soup and steamed rice. The appetiz

Aug. 1, 2014

[Herald Interview] Gontran Cherrier opens first Seoul bakery

Within four years, Paris-based baker Gontran Cherrier has grown a solitary bakery into an international, multi-location behemoth. While people can now gnaw on Cherrier’s creations in countries as far away from his native France as Singapore, Japan and as of July 17, South Korea, the far-reaching global spread of the star baker’s bread does not seem to have diminished the artisanal bent of his work. If his first South Korean outlet, which opened in Seoul’s Seorae Village last week, is any indicat

July 25, 2014

[Weekender] Around the hotel

Peruvian Food Festival at Grand Hyatt Seoul Grand Hyatt Seoul’s signature restaurant The Terrace is inviting guests to a culinary tour of authentic Peruvian cuisine. The Peruvian Food Festival, co-hosted by the Embassy of the Republic of Peru, will feature Peruvian and South American dishes cooked by a visiting native chef. To be included in the selection are Ceviche, a lemon-ripened seafood dish, Chicharron, a chewy pork rinds recipe, and Aji de Gallina, a tasty preparation of soft chicken brea

July 25, 2014

Oi kimchi (cucumber kimchi)

Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very crispy and tasty! Always look for cucumbers that are firm and slender. Lightly salt the cucumbers first and let them stand for a while to draw out water. This process gives the cucumbers an extra crunch. You can eat this cucumber kimchi 20 to 30 minutes after making it. If you like it mellow, leave it o

July 25, 2014

Hwachae (Korean traditional fruit punch)

Hwachae (Korean traditional fruit punch) (Korean Bapsang)Hwachae is a Korean traditional fruit punch, which is made with various fruits and sweet drinks. There are many variations, and some are even made with edible flower petals or grains such as barley or rice cakes. Traditionally, the base drink is water sweetened with honey, syrup or sugar. These days, carbonated drinks and fruit juices are also commonly used. Hwachae made with watermelon (subak) is a summer favorite. I made it here with gin

July 18, 2014

[Weekender] Around the hotel

Opening of Cafe 395 at Millennium Seoul Hilton Millennium Seoul Hilton is opening the doors of its new flagship restaurant Cafe 395 following a three-month-long renovation. Based on the “open kitchen” concept, Cafe 395 brings diners face to face with chefs who prepare dishes for the restaurant’s buffet selection on the spot. From the seafood corner to the grilled station, from Asian specialties to the Italian and French tables, Cafe 395 offers diners an international experience. The buffet, whic

July 18, 2014

Gluten-free, vegan lunches at Chou

Chou, a lunch spot that opened in Seoul’s Cheongdam-dong this March, reflects owner Laura Wee’s own approach to eating. Ever since she was a child, Wee had been troubled by allergies, poor digestion, back problems and pain in her joints. “I just wanted to feel good,” said Wee, 26, explaining that her main motivation for changing her diet was her health. After she switched to a vegan and gluten-free diet three years ago, Wee said she felt the difference: “I was flying.” Now, Wee hopes to share he

July 18, 2014

Gochujang saewu gui (spicy grilled shrimp skewers)

Gochujang saewu gui (spicy grilled shrimp skewers) (Korean Bapsang)Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Korean red chili pepper paste). Simply add a couple spoonfuls of it to your usual marinade for grilling shrimp. It turns what would have been ordinary grilled shrimp into something totally different and delicious. How can you go wrong with gochujang? This grilled shrimp is savory, peppery, slightly swe

July 11, 2014