Artisanal charcuterie at Maison Jo

It started with salami, charcutier Jo Woo-ram, confessed, taking a break from hours spent crafting wobbly, luscious blocks of pate and meltingly soft wheels of blood sausage to explain how it all began. “I went to study cooking in Italy,” Jo, 31, said, where he developed a fondness for salami.When he returned to Korea, he found himself craving salami and decided to make it himself. “It tasted good but I wasn’t sure if it was accurate,” he recalled. Maison Jo sells a diverse selection of pate, sa

March 31, 2018

[Epicurean challenge] Eating ox from head to tail, someori gukbap

In the past, oxen were an important asset for Korean farmers and it was very rare for ordinary folk to have the luxury of eating beef as the oxen had to farm the land and beef was exorbitantly priced. In those days, beef dishes could only be eaten at wedding feasts or other celebrations. Even at those events, not a single part could be wasted. Oxen heads, tails and leg bones, were used to stretch the dishes that could be made.  Someori gukbap (Photo by Im Eun-byel / The Korea Herald)Those parts

March 29, 2018

Around the Hotels

Gourmet weekend at Millennium Seoul HiltonMillennium Seoul Hilton offers multicourse specials at its Chinese and Japanese restaurants, Taipan and Genji, only on the weekends. Taipan, the hotel’s Chinese restaurant, offers a gourmet meal comprising six dishes, at 65,000 won per person. The menu features abalones, crab meat, prawns, beef and pine mushrooms as its main ingredients.Genji, the hotel’s Japanese restaurant, also offers a weekend special at 86,000 won. The weekend special set-course men

March 23, 2018

[Home Cooking] Gyeran mari (rolled omelette)

Gyeran mari is Korean-style rolled omelette typically made with one or two types of chopped vegetables. Here, it’s simply made with scallions and carrots. Gyeran mari is not hard to make once you have the basics down. Cook the eggs over gentle heat until set, then tightly roll or fold in layers, and cut into slices. That’s it!You’ll be rewarded with a delicious side dish that can be whipped up quickly. Gyeran mari is great as a lunch box item as well.  Gyeran mari (Korean Bapsang)Ingredients:3 l

March 23, 2018

[Epicurean challenge] Another Korean obsession with fermentation: hongeo

Koreans are known for their love of fermented dishes -- for instance, the ever-present kimchi. And Koreans also consume fermented sauces on a daily base. Adding one more to the list is, hongeo, a fermented skate dish, is a delicacy for many. A whole skate is placed in a pile of hay for days for the fermentation that results in its pungent odor -- such that some compare it to a public toilet. Even after the meal, one cannot escape the pungent smell that attaches itself to clothes and hair for day

March 22, 2018

No phone number, but great tarts at My Funny Dessert

My Funny Dessert’s ascension to worth-the-wait status has been a year in the making, and that is something of a miracle given the shop’s hard-to-find location and utter lack of a phone number. Situated on a small street about a 10-minute walk away from Hanti Station in Daechi-dong, the three-seat nook was originally meant to be a pastry and sweets atelier, but opened as a tiny French dessert shop last February. The three-seater shop offers a variety of desserts including tarts, macarons, madelei

March 16, 2018

Around the Hotels

Celebrating Easter at Millennium Seoul Hilton For guests who seek to celebrate Easter in a classic yet luxurious way, Millennium Seoul Hilton has prepared various activities and events. Cilantro Deli offers specialty Easter bread and chocolates during Easter week. Precooked Easter lunch hampers will also be on sale at 350,000 won. For lunch on Easter Sunday, diners can head to Cafe 395 for an Easter-themed buffet, at the price of 94,000 per person. On Easter Day, visitors can take part in an Eas

March 16, 2018

[Epicurean challenge] Going toe-to-toe with fiery dakbal

Chicken is beloved around the globe, but in Korea, extra effort is made to avoid wasting any part of it. Along with the neck and gizzards, Korean cuisine makes good use of the feet. Chicken feet, or “dakbal” in Korean, are widely eaten with alcohol. Their appearance alone can be a considerable challenge, with little effort made to disguise what they are. A typical serving consists of a pile of feet chopped off at the ankle. Dakbal are usually broiled in spicy red sauce, although they are sometim

March 15, 2018

[Video] An afternoon in Seoul: Vegan cafe

More and more vegan and vegetarian visitors have headed for Korea in recent years, but the concept being relatively new here, some foreign visitors have struggled to find eateries that assure their food is meat-free. Plant is a 100 percent plant-based vegan restaurant in Itaewon, one of a handful of vegan restaurants to pop up around Seoul in recent years. The restaurant offers a wide range of vegan dishes, from the peanut soba bowl and chickpea avocado sandwich to burgers, stews and sandwiches.

March 15, 2018

[Epicurean challenge]Sliced octopus that keeps on moving, sannakji

Sannakji, sliced raw octopus, is definitely an eye-catcher. Looking at a plate of squiggling octopus parts, many wonder if it is dead or alive. While Koreans love to eat octopus prepared in different ways -- braised, stir-fried and stewed, for example -- eating it raw is also a popular choice. Contrary to the scene in director Park Chan-wook‘s ”Oldboy“ where the protagonist takes a whole live octopus and bites off its head before proceeding to stuff the whole thing into his mouth, the tentacles

March 11, 2018

[Around the Hotels] Packages and promotions

Rose scented stay at Park Hyatt SeoulFor those who are looking for a relaxing city escape, Park Hyatt Seoul has prepared the Spring at the Park package. After a relaxing night enjoying the city night scape, guests can enjoy Korean or western-style breakfast in their rooms. A rose scented air freshener from premium perfume brand Diptyque will be offered to fill up the rooms with the fragrance of the flower. For those who are staying at Suite rooms, a bottle of red wine will be provided as well. T

March 9, 2018

[Home Cooking] Pa kimchi (green onion kimchi)

Pa kimchi is made with tender green onions (also called scallions). It’s a popular kimchi in the spring, when jjokpa is in season. Jjokpa is a small variety of green onions that has dark green leaves and slightly bulged out white stems. They are sweet with a nice aroma, making it perfect for dishes such as pa kimchi and pajeon. If jjokpa is not available, use silpa which simply is regular green onions that are harvested early when they are young and tender. Typically, pa kimchi is seasoned with

March 9, 2018

Around the Hotels

Romantic night at Grand Hyatt SeoulFor couples who want to enjoy some private time away from the crowds in the city, Grand Hyatt Seoul Hotel offers a special package, including a one-night stay and a breakfast buffet for two. After spending a relaxing night at the hotel, guests can enjoy a scenic view of the city, having breakfast at the hotel’s lobby restaurant, Terrace. Continental breakfast menu is served with waffles and pancakes. Also, a bottle of red wine and fruit will be provided in the

March 4, 2018

[Video] No fish in fish-shaped bread? ’Cause it’s bungeoppang

If you walk down the street in Korea in winter, you may have seen stalls decorated with fish characters that sell fish-shaped bread called “bungeoppang.”  Bungeoppang (Park Ju-young / The Korea Herald)After encountering the snack for the first time, celebrity chef Gordon Ramsay said, “Is it like something out of ‘Finding Nemo?’” (Read more at: Chef Gordon Ramsay spurs Korean street food)“Bungeo” means carp and “ppang” refers to bread in Korean. The combination of the two words may prompt people

Feb. 28, 2018

[Video] Best season to enjoy lava-like ‘hotteok’

If you watched the latest episode of tvN’s “Youn‘s Kitchen,” you might notice the Korean traditional dessert “Hotteok.”By serving the Korean sweet pancake with a scoop of ice cream and chocolate sauce, the restaurant featured a posh dessert menu and captivated Spanish customers’ taste buds. (Shot and edited by Park Ju-young / The Korea Herald)“Hottoek,” however, is one of the popular street snacks which has been loved by locals for decades.The details about when and where this tasty dish came fr

Feb. 27, 2018

Fostering coffee at Conflict Store

In many ways, the word “conflict” is at odds with the actual concept of barista Park Jin-hoon’s new spot. “I do not want competition between roasters, I want to promote communication,” said Conflict Store owner Park, 33, who wants his cafe to be a level field by spotlighting multiple roasters instead of one in his space.  Conflict Store owner-barista Park Jin-hoon alternates between grinding machines and the hand grinder pictured here. (Photo credit: Park Hyun-koo/The Korea Herald)In essence, th

Feb. 23, 2018

[Home Cooking] Gosari namul

Gosari namul is a popular side dish made with fiddlehead ferns (also known as bracken or fernbrake). It traditionally is one of the vegetable side dishes served in three colors -- collectively called samsaek, or three-color, namul. Gosari grows in the hills and mountains. It has a deep, earthy flavor with a chewy texture, which makes it an essential addition to dishes such as bibimbap and yukgaejang (a spicy beef and vegetable soup). This recipe uses dried gosari. Look for the ones with short, t

Feb. 23, 2018

[Weekender] Around the Hotels

Strawberry afternoon at Sheraton D Cube CityFor those who are unsure who filling a buffet of strawberries can be, Sheraton Seoul D Cube City has prepared a strawberry afternoon tea set. On an intricately designed tea tray, 12 sweets and snacks, all centered on the use of fresh strawberries, are prepared. The hotel’s Lobby Lounge on the 41st floor is widely known for its panoramic view of the city. While enjoying the tea set, one can get a bird‘s eye view of the city. The tea set is offered until

Feb. 23, 2018

Foreign tourists take a bite of Korea

For foodies who are traveling overseas, Michelin-starred restaurants are not the only choice available when it comes to experiencing the local food culture. Many, thirsty to know more about everyday local cuisine, take advantage of culinary tourism, joining cooking classes or food tours. Taking some time off from wandering the streets, tourists are immersing themselves in authentic local experiences, under the guidance of professionals. Listening to stories behind foods, cooking classes“Do you k

Feb. 18, 2018

Rethinking dessert at Plan Plan

From its small perch in Seoul’s Samseong-dong, Plan Plan is doing creative, structured, delicious things with cake. This tiny 14-seat dessert shop has been spinning out mouthwatering sweets since 2015, infusing mousse cakes and other treats with its own aesthetic. The aim is to create toothsome cakes that will even appeal to those who are not fond of sweets, “cakes that one can eat every day,” said Plan Plan co-owner and pastry chef Moon Sun-young, 39.Both Moon and co-owner and pastry chef Kim E

Feb. 9, 2018