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K-musicals have a myriad of challenges to benefit from explosive potential
[Travel Bits] Festivals, sights across Korea
20 years on, K-webtoons have become first movers
[Box Office] Movies in theaters this week
From ‘Shiri’ to ‘Parasite,’ Korean films came a long way
[Hwang’s China and the World] What makes China so committed to winning the international technical standards battle?
New COVID-19 cases down for 3rd day; deaths at over 3-month high
N. Korea moves toward pre-pandemic normalcy after declaring victory in COVID-19 fight
Giant whale installation to appear in Jeju fest
On presidential pardon, Lotte chief vows investment in biotech, hydrogen
President Yoon, UN chief discuss N. Korea, voice concern over growing nuclear threat
COVID-19 reinfections rising in South Korea
For Seoul‘s first Formula E, DHL Korea delivers 415 tons of cargo
[Today’s K-pop] Astro’s Cha Eunwoo to host 1st solo fan meet event in Seoul
Yi Yuksa’s handwritten letters to be listed as cultural heritage
Korea raises alarm for supply shortage in farm products
Jecheon International Music & Film Festival returns in full force with in-person events
S. Korean Goobne Chicken opens 1st US branch
Pardon clears way for Lee to fill Samsung’s leadership void, spur investment
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Yukgaejang (spicy beef and leek soup)
Jul 15, 2011
Yukgaejang is a spicy soup made by boiling beef with vegetables such as green onions, bracken, mung bean sprouts and taro stalks. It is a good soup for the summer to stimulate appetite and recoup physical strength with its high protein content. Yukgaejang (Institute of Traditional Korean Food) Ingredients ● Broth: 400 g beef (brisket), 20 cups water fragrant seasoning: 100 g green onion, 6 c...
Summer treats with an Asian twist
Jul 15, 2011
Cafes put soy, mangoes and sticky rice cakes into cool desserts Hot weather brings out the summer treats at cafes and dessert shops across the nation. While that generally signifies bingsu (Korean shaved ice dessert), ice cream and gelato, a growing number of establishments are taking their cue from Asian ingredients. Fueled by the “well-being” movement and a well-traveled palate, three spots di...
Wine of the week: 2010 Domaine du Gros’Nore Bandol rose
Jul 15, 2011
Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.) Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny comple...
Appetite for adventure: Yacht chef travels the seas cooking for the rich and famous
Jul 13, 2011
MIAMI ― Victoria Allman has whipped up chocolate chiffon cake for captains of industry and salmon tartar for Brazilian socialites. She has shopped for fresh produce at the crack of dawn in markets from the Bahamas to Tahiti. And she’s done it all with a smile while working 18-hour days pampering the wealthy aboard super yachts that travel the high seas. Allman, 38, is a Fort Lauderdale, Florida-...
Soda drinkers' creativity gets free rein with high-tech machine
Jul 13, 2011
If you thought cable TV offered too many choices when it started displacing the big three broadcast networks, the newest Coca-Cola Freestyle soda machines probably aren't for you. The Freestyle machine is billed as the "Fountain of the Future," a touch-screen, Wi-Fi-enabled, tracking-chip-equipped, soda-dispensing gizmo designed by automaker Ferrari. It uses medication-dosing technology to creat...
Smartphones help world’s winemakers foil fraudsters
Jul 11, 2011
BORDEAUX, France (AFP) ― For Charles Pillitteri, the fight against fraudsters began when he discovered fake bottles of his Canadian ice wine in Taiwan in 1998. He tried everything to safeguard his product from counterfeiting, from 22-carat gold to invisible ink, only to realize that none would protect the consumer at point of purchase. The proprietor of Pillitteri Estates Winery in Niagara-on-t...
Europe’s biodynamic wine-makers swim against the tide
Jul 8, 2011
Wine of the Week: 2007 Mount Eden Vineyards Chardonnay ‘Saratoga Cuvee’
Jul 8, 2011
Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery’s Saratoga line ― designed to showcase the Santa Cruz Mountain terroir ― is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgu...
Samgyetang (Ginseng Chicken Soup)
Jul 8, 2011
Samgyetang (Institute of Traditional Korean Food) Samgyetang is a chicken soup made by stuffing a young chicken with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days in the summer. People have samgyetang on those days to overcome the heat. Ingredients ● 4 small chickens ● 1 cup glutinous rice ● milk vetch water...
Burger Bonanza
Jul 8, 2011
Golden Burger Republic spins out 11 varieties of meat-in-a-bun alongside an equally delectable array of hot dogs, fries and desserts. (Park Hae-mook/The Korea Herald) Artisan patties invade Apgujeong The popularity of burgers is far from waning. Though Seoul is packed with burger joints, new ones keep springing up, proving that this is more than just a craze. Let’s face it. Meat-in-a-bun is he...
Learn Korean cooking for free
Jul 6, 2011
The Institute of Traditional Korean Food is offering free Korean cooking classes for foreigners. The “Moving Hansik Class” can be held anywhere in Seoul where more than 30 foreigners are willing to learn how to make “hansik,” or Korean traditional food. The class is open to foreigners currently living or visiting South Korea. “We hope to provide an easy opportunity for foreigners to experience ...
Manhattan ushers in the modern Korean dining experience
Jul 6, 2011
NEW YORK (Yonhap News) ― In Midtown Manhattan, the root of Korean food’s popularity stems from the sizzle that fills the air at Koreatown’s many restaurants, whether it be from the crackling heat of stone pot bibimbap or the hot sputter of galbi beef ribs on the grill. Many New Yorkers have been introduced to Korean food here in K-town, yet many would equate it with do-it-yourself tabletop grill...
Lighter, greener plastic wine bottles gain favor
Jul 1, 2011
Go-to chef Tal Ronnen becoming new face of veganism
Jul 1, 2011
LOS ANGELES ― Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald’s executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the veg...
Wine of the Week: 2009 Domaine Chignard Fleurie ‘Les Moriers’
Jul 1, 2011
If the only Beaujolais you’ve ever encountered is Beaujolais Nouveau and you’ve never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region. Unfined and unfiltered, Domaine Chignard’s Fleurie “Les Moriers” from the great 2009 vintage carries the scent of wild sweet strawberries. It’s so lush and vivid, tasting of blueberries, black cherries and plums. The...
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