Most Popular
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Hyundai Motor eyes 80,000 jobs, W68tr investment at home by 2026
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Korea enters full election mode
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Seoul bus drivers go on general strike, cause morning rush hour delays
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Immigrant woman stabbed to death by Korean husband
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Official campaigning kicks off for April 10 elections
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Dialogue hopes fade as doctors pick hard-liner as new head
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Coupang pledges W3tr to expand Rocket Delivery nationwide by 2027
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[Election Battlefield] Political novice to face off star politician in ‘swing district’
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Court upholds jail term for man who attempted to murder ex-girlfriend
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[Herald Interview] Son Suk-ku chooses to be swayed by others in navigating life
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CU launches rice to go with ramen
Convenience store chain CU has launched rice specifically designed to go with cup noodle products, Tuesday. Priced at 700 won (60 cents), this 125-gram rice is called “ra-mal-bap,” short for “ramenae-marameokgi joeun-bap” which literally translates to “rice that is good to put in ramen.”Ra-mal-bap (CU)It is common among Koreans to add rice to instant ramen for more filling portions. Unlike the past instant-cooked rice products, ra-mal-bap is a basic white rice shaped into a ball that is conveni
May 12, 2016
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Korea’s top five chefs head to NYC for W50B gala dinners
Hailed as the five best chefs in the country, Choi Hyun-seok of Elbon The Table, Jang Jin-mo of A&ND, Yim Jung-sik of Restaurant Jungsik, Tony Yoo of 24 Seasons and Kang Min-goo of Mingles will participate in the upcoming KoreaNYC Dinners event in New York City next month. Organized by The World’s 50 Best Restaurants (W50B) association and local gourmet food magazine La Main, the culinary masters will partner with U.S.-based chefs Dan Barber and Carlo Mirarchi and take part in catering multiple
May 9, 2016
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S. Korea holds cooking event for Iranians
South Korea hosted a cooking event in Tehran over the weekend to give Iranians a rare chance to savor the taste of some of Korea's most popular foods, as the Asian country stepped up its foray into one of the world's least-tapped markets, organizers said Monday. Hosted by the state-run Korea Agro-Fisheries and Food Trade Corporation on Sunday, the "K-Food Cooking Class" was attended by100 Iranians. The participants were selected among more than 350 applicants, organizers said.At the event Irani
May 2, 2016
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[Around the hotels] Round up of hotel events and news
Sheraton D Cube City presents Sheraton Wine Market Sheraton Seoul D Cube City is holding Sheraton Wine Market from noon to 9:30 p.m. on May 1-31. During the promotion period, guests can enjoy wine with no corkage fee during the meal, and purchase a great selection of wines -- red, white, sparkling wines and champagne -- at special prices. More than 20 kinds of wines are available, including the sparkling wine Chandon, the chocolate, blackberry, and fresh black pepper scented Clos du Val, and t
April 29, 2016
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[Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus)
Spring is in full swing! Gorgeous spring vegetables are everywhere. Among them is asparagus, which tastes best at this time of year. Another spring treasure is tender, thin green onion, called shilpa. It’s mild and sweet. I decided to put these two spring vegetables together with shrimp for these little rolls. Saeu ganghoe Ganghoe is a general term that refers to a dish that is made by tying ingredients with a thin green onion. It’s a spring favorite. Nakji (octopus) ganghoe and ojingeo (squid)
April 29, 2016
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Piccolo lattes and hefty cookies at Hayley’s Cafe
There is something deeply satisfying about a cookie, especially when it is fat and plump, cake-like on the inside but crackly crisp and caramelized around the edges -- like the ones at Hayley’s Cafe in Sinsa-dong, Seoul. The bakery-cafe chain, which opened its third outlet near Apgujeong Station last November, serves five kinds of cookies, including an oatmeal raisin and a cranberry variation, but it is the dark chocolate chip that is the most popular at the Sinsa shop, says owner Cho Jae-kun.
April 29, 2016
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7-11 launches ginseng kimbap
A ginseng variety of samgak kimbap was launched at 7-eleven convenience stores in Korea on Tuesday, in collaboration with Korea Ginseng Corporation. Samgak, or triangle, kimbap have long been a convenience store staple. Rice is formed into a triangle about the size of a baby‘s fist and wrapped in seaweed with any number of varying ingredients inside. Popular fillings are spicy bulgogi and tuna with mayonnaise. (7-11 Korea)The newly launched product has rice cooked in Cheong Kwan Jang red ginsen
April 26, 2016
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[Weekender] Tea fields in Boseong beckon with natural green splendors
BOSEONG, South Jeolla Province -- While nearby tropical nations like the Philippines and Indonesia have their hanging rice terraces in Banaue and Tegalalang that serve as major tourist attractions, Korea also has its own natural green splendors for tourism. Located at the southern tip of the peninsula is the Daehan Dawon Tourist Tea Plantation -- more often known as Boseong Green Tea Plantation -- in Boseong, South Jeolla Province. The lusciously vibrant green tea fields of Boseong is the nat
April 22, 2016
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[Weekender] At one with nature, tea, others
Traditional Korean tea-drinking is not just about the beverage. It’s based on the harmony of all aspects involved in the process, including nature, attire, interior setting, teaware and people, explains Kim Eui-jung, who is recognized as Korea’s 27th intangible cultural asset for her expertise in traditional royal tea ceremonies. Kim’s mother, Kim Mi-hee, in 1980 helped restore Korea’s unique tea tradition which had been passed down for hundreds of years since the Goryeo dynasty (918-1392) but
April 22, 2016
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[Home Cooking] Beets, mint and lemon team up in a simple spring salad
The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and other toothy creatures attracted to its plump, red tastiness. Frantic, it fluttered its green leafy fins toward the shallows, and in an act of evolutionary heroism, sprouted legs, skittered across the sand and planted itself safely on earth -- where we farmers tended and, much like the sharks, downe
April 22, 2016
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‘Breakfast for Dinner’ author gives meal its respect
Asked why she wrote the cookbook “Breakfast for Dinner” (Ryland Peters & Small, $19.95), author Carol Hilker admits that the morning meal doesn‘t always get the time and respect it deserves: “We skip breakfast a lot. We don’t always have time in the morning to stop and cook, but you can do it at dinner.” While that bit of practicality sort of explains the impetus for eating breakfast foods at dinner, it doesn‘t completely account for the allure. Hilker says that’s easy: “We all need to indulge e
April 22, 2016
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China wields increasing power in world wine market: study
PARIS (AFP) -- The global wine market grew almost 11 percent last year as China not only drank more wine but also produced more, the International Organization of Vine and Wine (OIV) said Monday. In a market worth 28.3 billion euros ($32 billion) in 2015, France remains by far the largest exporter in terms of market share value, with 29 percent, equivalent to 8.2 billion euros. But France only ranks third in volume of exports, at 14 million hectoliters, reflecting the high quality of its wines w
April 19, 2016
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[Home Cooking] Nabak kimchi (water kimchi)
Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It’s easy to make, yet deliciously refreshing. Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup). They are delicious together. Nabak kimchi (water kimchi) (Korean Bapsang) It’s a mild, clean tasting kimchi, so nabak kimchi doesn’t call for
April 15, 2016
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Hanwoo expert uses skills to source prime beef for his restaurant
Samjung Hanu Pub CEO Han Deok-woo takes his beef very seriously, doing everything from sourcing it straight from the auction house to grilling it tableside for hungry customers. “Since I bring in the beef myself, I can check, taste and look at all the cuts, and decide which ones are optimal for eating that day,” said Han, 34, on how sourcing the beef directly enables him to keep track of his beef, from the minute it arrives at the restaurant to how it is aged or served up uber-fresh. Samjung Ha
April 15, 2016
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Salute! Italy toasts booming wine trade
VERONA (AFP) - As he swirls a glass of yellowy green wine made from the trendy pecorino grape, Fabio Centini purrs with enthusiasm. “I hadn't even heard of this grape 15 years ago,” the Italian-born chef-restaurateur from Calgary, Canada tells AFP between slurps at a tasting of top pecorinos from the Offida area of the Marche region. “But it is exactly what my customers want. People are looking for new varietals, new experiences.” A man walks past a column of wine bottles on April 10 during the
April 14, 2016
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Busan’s latest hit street food
The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack. (@seung_ryeoll Instagram)Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, the chicken wing fishcake mashes together chicken’s savoriness with fishcake’s chewy texture. The recipe for this is simple. The chicken wing is first deboned and stuffed with fishcake, then it is cooked in an oven, roasted on a grill and served on a paper plate with sauce and sesame salt. Lee said he cam
April 12, 2016
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Fruit not fruity enough? Get your money back
Lotte Super, a major local retailer, will refund all fruit that customers found unsatisfactory in celebration of the 16th anniversary of its foundation.CEO Choi Choon-seok on Tuesday said, “Neither the price nor the size of a fruit has any effect on customers if it is not delicious. We promise to refund or exchange all fruits that fell short of our customers’ expectations.” (Lotte Super)This new policy will be put into practice from Wednesday’s 16th anniversary sales event. Lotte Super will also
April 12, 2016
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Korea's homegrown hand-drip coffee brand to enter China
TERAROSA Coffee, a South Korean homegrown brand known for its hand-drip coffees, is gearing up to advance into China this year, as demand for premium coffee products will continue to rise in the world's most populous country, its founder and chief executive said Tuesday.Kim Yong-duek, president of Haksan Co., which runs the TERAROSA Coffee chain, said that the year 2016 will mark the beginning of his company's overseas expansion and China, the Middle East and Europe are among the first markets t
April 12, 2016
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Korean food widening appeal among Chinese people
A small cooking room in central Beijing is filled with the clatter of dishes and chatter of 15 young Chinese people wearing green aprons and plastic transparent gloves, the smell of spicy red pepper and garlic in the air.In front of the chamber, a female captain dressed in hanbok, or Korean traditional attire, rolled up her sleeve to give directions on how to make kimchi, a Korean side dish made with fermented cabbage and a variety of seasonings."When you go to the market and look for the right
April 12, 2016
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[The Palate] Classic noodles done best at Yurimmyeon
One of the pleasures of eating in Seoul is that you can always find a place that specializes in one particular dish, and when that one such place has done so for more than 50 years, you are guaranteed a tried and true quality that has been time tested. Yurimmyeon, near City Hall in Jongno-gu, Seoul, has been serving the same menu of noodles for more than half a century, strong and steady. A testament to their quality and consistency. Matriarch and owner Kim Myeong-kyeong, 83, who mans the cash
April 8, 2016