Salt, butter and more at Maillet

Owner-pastry chefs Ronan and Su-jin Kim Maillet do not skimp on salt and butter at their namesake dessert boutique in Seorae Village, Seoul. Croissants get their snappy, crisp exterior from a liberal use of butter, while a light punch of salt heightens that lovely, butter-rich flavor. One might think that the thick yet light layers of vanilla cream are what earn Maillet’s millefeuille a loyal fan base, but one should not discredit the buttery, flaky and slightly saline layers sandwiching that lu

Dec. 23, 2016

[Home Cooking] Bulgogi jeongol (hot pot)

Bulgogi can easily be made into a hearty, steaming, and flavorful hot pot (jeongol) dish that is perfect for the cold winter months. Making bulgogi jeongol is fairly simple. First make bulgogi by marinating thinly sliced beef. It’s even better if you have leftover bulgogi. Then, arrange a variety of fresh vegetables and bulgogi in a shallow pot, add some broth, and cook. Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out

Dec. 17, 2016

[Around the hotels] This week’ promotions, packages

Wine and cheese at Millennium Seoul Hilton Millennium Seoul Hilton will organize a wine and cheese tasting event on Dec. 28 in the Grand Ballroom. The 89th edition running will feature special wines from the Farnese winery in Italy, which dates back to the Renaissance. The selected red and white wines include Fantini Primo Malvasia Chardonnay, Fantini Pinot Grigio, Fantini Sangiovese Merlot, Fantini Montepulciano D’Abruzzo, don Camillo, Pipoli Aglianico del Vulture, Canace Nero di Troia and the

Dec. 17, 2016

[The Palate] Blowfish, a chancy delicacy worth the price

At this moment the food we all should be devouring is seafood, which is at its peak during the winter season. Restaurants are gleaming with the freshest catches during the colder months of the year, harvest time for succulent cold-water fish and shellfish from around the peninsula. Blowfish, also known as pufferfish, fugu and “bokeo” in Korean, are at their fattest and plumpest in the winter, which makes it an ideal time to enjoy them. Having the texture of a smaller-bodied monkfish and a mellow

Dec. 16, 2016

Jeju Island cuisine at Hallasan

In Korea, the diversity of seaweed can be dizzying, from silken thin maesaengi to strands of emerald green parae and wide ribbons of miyeok. Among the staggering Korean lexicon of edible algae there is a delicacy traditionally enjoyed on Jeju Island called mojaban or mom. Thicker than parae but thinner than miyeok, mom is customarily enjoyed in a pork-based soup called mom-guk on Jeju Island.On the mainland, mom-guk can be had at Hallasan Korean Food Restaurant, which specializes in Jeju Island

Dec. 9, 2016

[Around the Hotels] This week’s promotions and packages

Breast cancer donation by Conrad Seoul Conrad Seoul held a ceremony on Monday to deliver proceeds from donations to the Korea Breast Cancer Foundation. The “Conrad in Pink” campaign was held throughout October, the month of breast cancer awareness, and collected 5 million won. The donation will be used to support surgery and treatment for breast cancer patients as well as funding new campaigns for breast cancer awareness. The hotel sold “Pink is Love” package in October, where a portion of earni

Dec. 9, 2016

Chili you can make on the fly, enjoyed with sparkling or red wine

You need a strong wine to stand up to a smoky dish. The three bottles recommended to pair with this easy weeknight white-bean chili are each fierce in a different way, be it in acidity, tannins or smoky notes in the wine itself. Set aside about 30 minutes to whip up the belly-warming bowl, which leaves you plenty of time in your evening to enjoy a second helping and just one more glass of wine -- said again and again until the bottle is dry. Smoky white bean chili with porkBrown 1 pound ground p

Dec. 9, 2016

Climate change battle heats up for Australian winemakers

ORANGE, Australia (AFP) -- When an unprecedented heatwave hit South Australia state, home to the world-renowned Barossa Valley winemaking region, viticulturists fretted about the impact on their grapes.The crops survived, but the extreme weather last year was a reminder of how climate change can hurt a resurgent AU$2 billion (US$1.5 billion) export industry boosted by Chinese thirst for Australian premium red wine.“I've been here for 20 years ... and we’re seeing more severity in the weather,” w

Dec. 8, 2016

Mexico's ancient beverage pulque makes a comeback

SANTIAGO CUAUTLALPAN, Mexico (AP) - Mexicans have been brewing pulque from the juice of cactus-like maguey plants for centuries, but the viscous, beer-like beverage fell out of favor starting in the 1970s as pulque got a bad reputation as a peasant's drink. The number of producers, consumers and bars known as "pulquerias" dwindled.But now, the nutrient-rich drink is making a comeback among a new generation of Mexicans. The Aztecs of Mexico’s central highlands revered pulque, pronounced “POOL-kay

Dec. 8, 2016

[Around the Hotels] This week’s promotions and packages

Nighttime package at Grand Hyatt Incheon Grand Hyatt Incheon is offering its “Endless Night” package that includes a one-night accommodation with access to a “Night Lounge” with a scenic view of Incheon International Airport. The offer is available on Friday and over the weekend from 10 p.m. to midnight, and runs until Apr. 23 next year. At the lounge, guests can enjoy unlimited wine and Champagne selected by a sommelier as well as special canapes that add flavors to the beverages. Various chees

Dec. 2, 2016

Sweet news: Nestle discovers low-sugar chocolate

GENEVA (AFP) -- Nestle has said it has discovered a way to cut the amount of sugar that goes into its Kit Kat, Butterfinger and other candy bars, but without affecting the taste.The Swiss food giant’s scientists say a breakthrough will allow the company to cut sugar content by up to 40 percent. Sweetness of chocolate and other confectionery products will be unchanged.“Our scientists have discovered a completely new way to use a traditional, natural ingredient,” Nestle Chief Technology Officer St

Dec. 2, 2016

[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

[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

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

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

[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

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

[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

[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