Kongjang (soy braised soybeans)

Kongjang, also called kongjaban, is a sweet and savory soybean side dish. On weekends, I try to make a few side dishes, banchan, to help make my weeknight meal preparations easier. During the week, I make a quick soup, stew, or meat dish and serve it with the pre-made side dishes. We call those side dishes that are made to last long and served with every meal over several days (or weeks) mitbanchan, meaning basic side dishes. Kongjang is one of the most common ones. Kongjang is typically made wi

Oct. 11, 2013

Food heritage in a shoe box

CHICAGO ― Before the civil rights movement, dining while traveling by train was a challenge for black people. Although white train passengers were served in dining cars, Jim Crow laws barred black passengers. Thus, the shoe box lunch, a meal in a box packed before boarding, became common for traveling black families.Today, the shoe box lunch has evolved into something entirely different for one Chicago organization. Rather than a meal in a box, it’s an audiobook in a box ― complete with objects

Oct. 11, 2013

Around the Hotels

Wine and beer fair at Sheraton Grande WalkerhillSheraton Grande Walkerhill is launching a promotional fair where guests will be able to experience more than 300 kinds of wines and 100 different beers from Asia and Europe at a reasonable price. Special events will be held throughout the fair, including wine tasting, wine and beer raffles, and more. The wine fair will run from Oct. 12-13, while the beer fair will happen on Oct. 19-20. Both fairs will be held from 11 a.m. to 9 p.m., with an entranc

Oct. 4, 2013

Mu saengchae (spicy radish salad)

Saengchae is a general term for salad-like dishes that are made with uncooked vegetables. Mu Saengchae is made with Korean radish (mu), which is a variety of white radish (commonly known as daikon). It has a firm, crisp flesh and tastes slightly sweet and peppery. For mu saengchae, I like to salt the radish first to draw out some water, which gives the radish an extra crunch. This spicy and crunchy radish salad has the flavor of fresh kimchi, so it can also be a quick substitute for kimchi. It’s

Oct. 4, 2013

Pork Central at Sehrimnir

The only thing remotely complicated about high-profile chef Raymon Kim’s new restaurant is its name. Christened “Sehrimnir; Days in Midgard,” the eatery opened its doors early last month near Seoul’s Garosu-gil, about two blocks away from the main street and on the fourth floor of a rather tall and narrow building. Those who make the effort to walk up the long flight of stairs to the small, 28-seat space will discover that the restaurant’s lengthy name is a potentially misleading introduction to

Oct. 4, 2013

Nouveau tapas in Itaewon

Tapeo is not a traditional tapas bar, though at first glance, the menu might give rise to the impression that the cuisine will be classic and straightforward. “We wanted to do food that was tasty with a modern and sophisticated presentation,” said owner-chef Yoo Ho-sung. Yoo, 30, who spent two years racking up experience in restaurants in Spain, parlayed his understanding of Spanish cuisine into his fledgling, 2-week-old establishment, aptly named Tapeo. Tapeo essentially means going to tapas ba

Sept. 27, 2013

Around the Hotels

Hyatt Regency Jeju offers autumn packageHyatt Regency Jeju is offering the Autumn Escape package for guests to enjoy the season from Sept. 1 to Nov. 30. The package includes a night’s stay in a Mountain View guestroom, rental car service, breakfast buffet for two at Terrace Café, and complimentary use of the sauna. Guests can enjoy exploring areas of Jeju Island using the rental car with guidance from the Jeju Tourist Attraction Coupon Book and Jeju map. A trekking equipment rental service is al

Sept. 27, 2013

Ganjang gejang (Raw crabs marinated in soy sauce)

Ganjang Gejang is a popular dish made by marinating raw crabs in a mild soy sauce-based brine. To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time. The brine should be flavorful, but not overpowering or too salty. Female crabs are preferred for making gejang, but you can also use male crabs, especially in the fall when they are fat and bountiful. As is the case w

Sept. 27, 2013

Songpyeon (half-moon shaped rice cakes)

Chuseok is right around the corner. A must-have Chuseok delicacy is songpyeon ― small half-moon shaped rice cakes (tteok) that are stuffed with sweet fillings and steamed on a bed of pine needles. The name songpyeon stems from the use of pine needles (“song” in “songpyeon” means pine tree).Traditionally, short grain rice was soaked overnight and drained before being ground into a fine powder in a gristmill. These days, you can easily find bags of wet rice powder that is specifically made for mak

Sept. 13, 2013

Around the Hotels

Experience the ‘Taste of Walkerhill’Celebrating the hotel’s 50th anniversary, Sheraton Grande Walkerhill and W Seoul Walkerhill have planned special gourmet menus and events to appeal to food lovers. At restaurant CLOCK16, Michelin-star Italian chef Igor Macchia will organize an Italian menu prepared with locally grown ingredients paired with Luce & Frescobaldi wine for 200,000 won. A more affordable option available from Sept. 28 to Oct. 1 will allow guests to enjoy fusion dishes of Korean and

Sept. 13, 2013

Gourmet sandwiches in Bukchon

Sandwiches are the oft-unsung heroes of lunch-on-the-go. Two slices of bread slapped around a filling to be downed in transit, in front of the computer or on a park bench; convenient, simple and tasty, the hand-held meal can be found most anywhere and so can be just as easily taken for granted.One bakery-cafe, however, knows that a great sandwich can be much more than that.The Barn ― which first opened as a bake studio-cafe in Sinsa-dong before launching its second spot, a cafe-bakery in Seoul’s

Sept. 13, 2013

Around the Hotels

Fall in HE:ON Packages at Lotte Jeju HotelLotte Jeju Hotel is offering packages to get the most out of autumn from Sept. 27 to Nov. 30. The Fall in HE:ON Package offers a night’s stay in the Deluxe Room, breakfast for two, and two complimentary wine-based cocktails. Rates start at 330,000 won per night. For 330,000 won, guests can enjoy the Fall in Wine Package, which features a night’s stay in the Deluxe room, breakfast for two, and two tickets to “Romantic Olle Winery Tour.” The Fall in HE:ON

Sept. 6, 2013

Gyeranjjim (steamed egg casserole)

Gyeranjjim is a popular side dish. It is a steamed egg casserole. Because it’s so simple to make, this is a side dish that I frequently add to a meal at the last minute. Gyeranjjim is a humble and adaptable dish ― you can make it just with eggs and scallions or with other chopped vegetables such as carrots, onions, mushrooms and/or zucchini. To thin the eggs and enhance the flavor, I use anchovy broth. But water works well, too. Ingredients:● 2 large eggs ● 1/2 cup anchovy broth* or water (use m

Sept. 6, 2013

Historic, artisanal soju in Seoul

In Seoul’s historic neighborhood of Bukchon, visitors can experience a centuries-old tradition. Artisan Kim Taek-sang continues his family’s legacy of brewing the capital’s storied Samhaeju, a Korean alcoholic beverage whose history goes as far back as the Goryeo Kingdom. At Bukchon Heritage Studio, which opened in Gahoe-dong this April, visitors can sample Kim’s brews and learn about Samhaeju. According to Kim, it was during the Joseon period that the art of Samhaeju developed by leaps and boun

Sept. 6, 2013

East meets West in food

Celebrity chef Kang Leo, who has worked in the kitchens of some of the world’s most acclaimed restaurants, set out on a different course when he opened Hwa Soo Mok by Kang Leo on Mt. Namsan earlier this year.Studying the royal cuisine of Joseon for a number of years now under the guidance of Han Bok-ryo, president of the Institute of Korean Royal Cuisine, Kang gained enough confidence in his Korean cuisine to launch a contemporary Korean restaurant. Kang’s new direction was highlighted at a dinn

Sept. 2, 2013

L.A. galbi gui (grilled L.A.-style short ribs)

Beef short ribs (galbi) come in two different cuts ― flanken cut (ribs are cut thin across the bones) and English cut (ribs are separated and cut into short lengths). Koreans call the flanken cut “L.A. galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi. L.A. galbi is increasingly popular both in America and Korea. Short ribs are a tough cut of meat that needs to be tenderized for grilling. Traditionally, grated Korean pear is used as a ten

Aug. 30, 2013

Around the Hotels

W Seoul-Walkerhill celebrates 9th anniversary Commemorating its ninth anniversary, W Seoul-Walkerhill is providing a variety of exclusive events and promotions. On Sept. 7 WooBar will throw a WOW Party including performances by popular Italian DJ B-Sharry. Party tickets will be available by reservation for 30,000 won, or 40,000 won per person at the door. Ninth Anniversary Celebration Packages will be available from Sept. 2 to Oct. 31 for 305,000 won and up. The packages will include one night’s

Aug. 30, 2013