[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

[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

[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

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

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

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

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

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

[Around the hotels] Roundup of hotel news

Private party package at Sheraton Seoul D Cube City Hotel Sheraton Seoul D Cube City Hotel is offering a private party package for year-end gatherings until Dec. 31. The package includes a one-night stay in a private suite overlooking the city. Guests can organize a business meeting or a private party, with prices starting from 990,000 won for two people, excluding tax. A gourmet course dinner features delicacies prepared with the freshest ingredients and served in a luxurious and elegant atmosp

Nov. 4, 2016

[The Palate] The art of steam cooking, seiro-mushi style

The health benefits of steamed food are boundless. The steam cooking method is a popular style in which many health food practitioners enjoy the maximum nutrition of the food they cook.The absence of any flavoring or cooking agitators, such as oil or salt creates, a dish prepared in a true purist style. Steaming food through vaporized water contained within the cooking vessel results in a clean tasting and healthy meal that can be enjoyed by even the most pretentious eaters. Seiro-mushi, the Jap

Oct. 28, 2016

[Around the Hotels] Roundup of hotel events and news

Special promotions at Millennium Seoul HiltonMillennium Seoul Hilton’s traditional English-style bar, the Oak Room, is offering special promotions in late October and November. The bar will offer beer and margarita sets on Tuesday and Wednesday nights only from Nov. 1. A pitcher of Cass draft beer and a fried chicken can be had for 48,000 won, as well as a pitcher of margarita and a nacho platter for 72,000 won. Every Thursday night between 6 p.m. and 9 p.m. starting Oct. 27, ladies can enjoy fr

Oct. 28, 2016

Parmesan sage potato gratin is lush without the cream

Two potatoes are better than one.The Kansas City Star’s Parmesan Sage Crusted Sweet Potato Gratin combines slices of Yukon gold with sweet potatoes in a layered, breadcrumb-topped dish known as “au gratin.”Au gratins are typically starchy vegetable dishes napped with cream or milk and liberally topped with cheese. For instance, the Pioneer Woman Ree Drummond’s recipe for Perfect Potato au Gratin uses 3 cups of heavy cream, 1 cup of whole milk and 2 cups of cheddar cheese.Granted, it serves 16, b

Oct. 28, 2016

Seoul to hold Seoul Kimchi Festival next month

The third annual Seoul Kimchi Festival is set to kick off its three-day run on Nov. 4 at Seoul Plaza.Organized by the Seoul Metropolitan Government, the festival aims to provide citizens and tourists with a better understanding of how to make kimchi and the importance of its tradition.   A group of participants posing during the Seoul Kimchi Festival in 2014.“Gimjang,” or making kimchi, has long been an important tradition for families across the nation. It involves more than just making kimchi

Oct. 25, 2016

7 sugary drinks per day greatly elevates blood pressure: study

Drinking seven or more sweetened drinks per day, including soda and fruit juice, could increase the risk of high blood pressure by 10 times, according to a new study. The study, which was conducted by a research team at Samsung Seoul Hospital, followed 5,853 people aged 19 or older who had previously participated in the survey “Food Security Status in the Korean Population” between 2012 and 2013. The team analyzed the possible risk of high blood pressure for each individual in accordance with th

Oct. 25, 2016

Yeongyang chaltteok (Healthy sweet rice cake)

This rice cake, yeongyang chaltteok, is one of the easiest rice cakes you can make at home. No kneading, no shaping, no pounding, and no special tool other than a steamer is required. Yeongyang means healthy, and chal-tteok refers to sticky, chewy rice cakes that are made with glutinous rice (sweet rice) powder, chapssal garu. Traditionally, black soybeans (called seoritae or geomjeongkong), dried jujube (Korean dates, daechu), and dried pumpkin strips (hobak ogari) are added to this type of ric

Oct. 21, 2016

Strained yogurt parlor in Seoul

Parlor M founders Kim Min-seong and Kim Min-kyong take yogurt very seriously. The sisters are devoted to making the age-old health food the old school way: milk, muslin and plenty of patience. “We make our yogurt over 48 hours,” said Min-seong, 34, breaking down the process of heating milk, introducing the bacterial culture and then fermenting the milk until it transforms into yogurt. After the fermenting process is over, the yogurt is strained with cheesecloth for up to 12 hours to remove much

Oct. 21, 2016

[Around the Hotels] Roundup of hotel events and news

Gala dinner at Ambassador Hotel Group The Ambassador Hotel Group will host gala dinners with a Michelin starred chef to mark the 130th anniversary of Korea-France diplomatic ties. The events will take place at Grand Ambassador Seoul on Nov. 9 and at Novotel Ambassador Seoul Gangnam on Nov. 11.The event will feature five wines from the Bordeaux, Bourgogne and Chatelain regions, which will be paired with a seven-course menu prepared by chef William Ledeuil from France. He will showcase traditional

Oct. 21, 2016