Bugeo bopuragi, (Seasoned dried pollack flakes)

Bugeo bopuragi is a dish made of grated dried pollack that is colored and seasoned with soy sauce, ground red pepper and salt. Because bugeo bopuragi is soft, it is often served with porridge, and is good for the elderly and children.Ingredients● 1 dried pollack (skinned yellowish dried pollack) ● Seasoning : 1/4 tsp salt, 1 tsp sugar, 1/2 tsp sesame salt, 1 tsp sesame oil ● Red pepper seasoning : 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp fine ground red pepper, 1 tsp sesame salt, 1 tsp sesame oil ●

Nov. 16, 2012

Trending, B.Y.O.B. and hanwoo

Twoppul Deungshim, a three-restaurant chain, has hit the nail on the head with its corkage-free, B.Y.O.B. (bring your own bottle) policy and reasonably priced 1++ grade charcoal-grilled hanwoo beef. When the first eatery opened in Nonhyeon-dong, Seoul, this January, diners took to the concept. “People really liked the pricing, the quality of the beef and the fact that there was no corkage,” said Twoppul Garosugil general manager Lee Byoung-ouk. Now, there are a total of three Twoppuls ― one more

Nov. 16, 2012

Pierre Gagnaire serves the best cocktails in town

Following is part of a series on Seoul’s hottest bars and clubs. ― Ed.Foreign tourists and those who have spent time abroad often admit that cocktails in Korea are less than great. The country produces some elite bartenders who claim top prizes at international contests, but most of its bartenders ― even at five-star hotel bars ― don’t seem to know how to make even a simple classic drink properly. Adding to the problem, many Koreans do not know much about cocktails, ordering them only on special

Nov. 14, 2012

Some microwaves may not cook food enough

People who use some lower-wattage microwaves may not be cooking food long enough, a U.S. official warns.Kathy Bernard, of the U.S. Department of Agriculture Food Safety and Inspection Service, said it is important to know the wattage of your microwave oven.“To find it, look on the inside of the oven door or in the owner‘s manual, or you can test how long it takes to boil a glass of water. If it takes 2 minutes or less it’s a very high-wattage oven, around 1,100 watts. Four minutes or longer it‘s

Nov. 11, 2012

Special spa at Sheraton Seoul D Cube City Hotel

Aequalis Spa, located in the 28th floor of the hotel, introduces a new treatment program with “Intraceuticals” starting Nov. 5. The spa is the first spa in Korea to launch Intraceuticals, an elite line of spa treatments and skin care products with innovative technology popular with Hollywood stars. Celebrating its launch, the spa presents the Intraceuticals signature treatments, which include the “Rejuvenate Program,” focusing on hydrating the skin by using collagen and lifting products to deliv

Nov. 9, 2012

Winter packages at The Ritz-Carlton

The hotel offers two winter packages from Nov. 16 to Feb. 28. “The Stay Warm Package” offers one night in a Superior Deluxe Room and a gift of two limited edition winter tumblers engraved with the logo of The Ritz-Carlton, Seoul. The package also includes a complimentary admission to the fitness club and indoor swimming pool. It is priced at 265,000 won, excluding tax and service charges. “The Snow Country Package” offers one night in a Superior Deluxe Room, as well as a seven-course meal for tw

Nov. 9, 2012

Italian regional cuisine at JW Marriott Hotel Seoul

Olivo, the hotel’s authentic Italian restaurant, presents a culinary tour of Italy’s regional dishes from Nov. 12 to Dec. 16. The “Italian Regional Special Promotion” will offer guests a chance to sample popular dishes from all of Olivo’s diverse Italian regional promotions held over the last two years. The promotion will feature 10 la carte dishes from seven regions of Italy and a set menu. The dishes include ricotta-filled dried beef roll, made with bresaola (naturally dried beef), and arugula

Nov. 9, 2012

Dinner membership at Grand Hyatt Seoul, Park Hyatt Seoul

The Hyatt brand’s two hotels present a special membership program effective Nov. 1. The program will reward customers who experience fine dining at the hotels’ 14 finest venues. Ten percent of the registered member’s bill from dining in either of the two hotels will be given as cash credit toward purchases at the hotel’s restaurants, bars and deli, or converted into restaurant gift vouchers. In addition, a Gold Card, granted to members who accrued 500,000-1 million points, will cover a birthday

Nov. 9, 2012

Bossam kimchi (wrapped kimchi)

Bossam kimchi is pickled Korean cabbage stuffed with fruit, seafood, mushrooms, vegetables and various garnishes. Bossam kimchi is made by wrapping the stuffed cabbage with cabbage leaves, and it is also called “bokimchi.” It became popular in the Gaeseong area of North Korea, where good quality cabbage was grown in the old days.Ingredients● 1 head Korean cabbage, 10 cups water, 350g coarse salt, ● 1/4 radish, 1/4 pear, 30g mustard leaves, 25g small green onion,● 30g watercress, 25g green onion

Nov. 9, 2012

Cooking with bones

Neighborhood children may think of trick-or-treat candy and crunchy leaves in the fall. But for neighborhood cooks, osso buco comes to mind. This is a great time of year to cook with bones. Rich, meaty dishes such as braised short ribs and oxtail soup warm up the kitchen on the chilly nights of November and December.Bones are scary if you’ve never cooked with them, but once you’ve done it, you’ll see that there is nothing to be afraid of after all.1. Read your recipe carefully and note how the b

Nov. 9, 2012

Soy sauce meets match in Rhone reds

Rhone wine is swiftly jumping up the ranks in the South Korean wine market, with the sales of it in South Korea growing some 200 percent in 2011 over the previous year. “We are now the second top French AOC wine-producing region within the South Korean wine market,” said Olivier Legrand, general marketing manager at Inter Rhone ― an association representing the region’s wine growers, producers and merchants ― at an event hosted by the group.Legrand attributed the increase in sales to Rhone wine’

Nov. 7, 2012

Nilsson not one of ‘new Nordic’ crowd

Magnus Nilsson, head chef of Faviken Magasinet in Sweden, steps onstage to teach a Master Class for the international food festival Seoul Gourmet. Sporting his signature, long flaxen hair, Nilsson looks every bit like the guy in the photos that can be found in food magazines and newspapers around the world. Ever since “new Nordic” cuisine became the hip food trend of the moment, Nilsson has been held up as a new Nordic poster boy of sorts, alongside Rene Redzepi of Noma in Denmark. New Nordic st

Nov. 4, 2012

Italian cuisine at Grand Hyatt Seoul

The Paris Grill, the hotel’s traditional European fine dining restaurant, features a selection of authentic Italian delicacies prepared by renowned guest chef Pino Lavarra from Italy, from Nov. 9-15. The chef’s signature dishes include fried anchovies stuffed with mozzarella cheese and crispy chickpeas, potatoes and anchovy-scented roasted crab essence, baked crab meat, thyme and spring onion ravioli, baby squid stew and squid ink sauce, and Amalfi coast lemon souffl with raspberry and beer sher

Nov. 2, 2012

Traditional Italian liquor special at Imperial Palace Seoul

The hotel’s Italian restaurant Verona presents the “Italian traditional wine and beer” promotion until Dec. 31. The promotional wines include eco-friendly winery brand Cantina Zaccagnini’s Montepulciano d’Abruzzo 2010, which has soft tannin with vanilla and strawberry scent and II Bianco di Ciccio 2010, which has the flavor of sweet fruit such as fresh lime, banana, and orange. In addition, Menebrea’s Lager Amber, an Italian traditional beer with a history of over 150 years will also be served.

Nov. 2, 2012

Root vegetable cuisine at The Ritz-Carlton

The hotel offers the “Root vegetable cuisine” promotion at its restaurant Oksan from Nov. 3-30. The promotion will introduce fresh and healthy root vegetable dishes available in a variety of forms including the root vegetable burger featuring a thick patty of beef mixed with thinly sliced yam and lotus root, root vegetable salad with a healthy combination of lotus root, carrot, deodeok and yam tossed together with olive oil and root vegetable yeongyangbap featuring taro, lotus root and burdock.

Nov. 2, 2012

Newly renovated villas at Sheraton Grande Walkerhill

The hotel welcomes the guests with its newly renovated private villas. Opened in 1963, the historic villas re-opened in October with an eco-friendly atmosphere. “Pearl,” the two-story villa, is a relatively small room, but features a mini-bar. “Crystal” is an extended single-floor facility, specially designed for the business guests. The villa has meeting rooms and a reception space. “Ruby” is a single-floor residence for families and friends. The spacious facility is perfect for parties and dif

Nov. 2, 2012

End of year promotion at Renaissance Seoul Hotel

As an end of the year promotion, the hotel offers the “Festive Season Gathering Menus” available from Nov.1-Dec.31. The set menu is comprised of seven course meals created for for 10 or more guests. Festive season buffet menu is perfect for an event with more than 50 guests. The buffet offers more than 50 different dishes and desserts. Set menu and buffet menu are both priced at 70,000, 75,000 and 80,000won, excluding tax and service charge. The worldwide hotel chain has more than 100 branches i

Nov. 2, 2012

Bibimbap (Rice mixed with vegetables and beef)

Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and stir-fried red pepper paste. It is said that this dish came from the customs of memorial rites and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.Ingredients● 2 1/2 cups non-glutinous rice, 3 cups water● 300 g young pumpkin, 1/2 tsp salt● 200 g skinned bellflower roots, 1 tsp salt● 120 g beef (top round), 200 g soaked bracke

Nov. 2, 2012

A Q-grader nation

In a dark alley near Hongdae there is a small coffee shop. There is no sign ― no way of knowing it is the right place, save for the scent of roasted coffee, a cross between chocolate and tobacco, confirming it is Cafe Libre. Three times a week, Cafe Libre holds free public coffee tastings, called cuppings in coffee speak. These are intimate, casual gatherings that suit the shop’s low-profile attitude. Chairs are pushed into the corners. A tall, long table is brought out. Stout cups of coffee gro

Nov. 2, 2012

Korean sauces steal spotlight at Seoul Gourmet

Top chefs drawn to pickled extract with 120 ingredients at Savor Korea eventAlex Atala, whose Brazil-based restaurant D.O.M. placed fourth on this year’s S. Pellegrino’s World’s 50 Best Restaurants, sampled Korean pickles and a 120-ingredient fermented extract at Seoul Gourmet’s Savor Korea event Tuesday. “All these fermentations and making pickles are something new for me,” said Atala. “This is special for me because the vegetables are very crunchy. The combination of flavors and textures are u

Oct. 31, 2012