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Today Food

[Epicurean Challenge] Unexpected marine delicacies, sea pineapple and sea cucumber

Though famous for raw fish, Korea’s seafood restaurants don’t dish out only fish sashimi. There are many more on the menu, including some that do not look mouth-watering but prove to be unexpected delicacies. Meongge (left) and haesam chopped into edible pieces. (Photo by Im Eun-byel / The Korea Herald)Meongge is one of them. It’s sea pineapple, a type of sea squirt, whose shape strongly resembles a grenade with small fiery-looking bumps. It is red and rubbery and when squeezed, the bumps squirt

Bistro uses fermented ingredients to craft borderless eats

Experimenting with rice straw and fermented salt at Ferment B

Apr 21, 2018
Food
Around the Hotels

Urban picnic from Park Hyatt Seoul Park Hyatt Seoul’s Italian restaurant Cornerstone offers to deliver picnic sets for guests who opt for an urban picnic from May to June. The basic picnic set presents salads and sandwiches prepared in an Italian manner. A sweet dessert and a drink is included in the price of 13,500 won. For those who desire a more luxurious picnic, champagne set is offered, including caviar and smoked salmon. Customers can chose between Moet & Chandon Brut Imperial, Louis Roede

Apr 21, 2018
Food
[Video] New generation of naengmyeon makers rises in stronghold of masters

Bongmilga’s owner Kwon Hee-seung is one of a new breed of young chefs serving up Pyongyang-style naengmyeon, opening his small restaurant five years ago. Kwon’s personal love for Pyeongyang naengmyeon by Woo Lae Oak -- the oldest naengmyeon restaurant in Seoul, established in 1946 – inspired him with a mission to serve the best naengmyeon in the country. He turned his diner that specialized in makguksu -- a dish using noodles with more buckwheat content than those in traditional naengmyeong -- i

Apr 21, 2018
Food
[Weekender] Pyongyang vs. Hamhung: Naengmyeons of Korea

Naengmeyon -- icy cold noodles typically served in a broth made of beef, or marinated in a sweet-spicy sauce -- is a popular traditional dish in Korea, with demand particularly peaking in the summer.　The cold noodles are sometimes eaten as a standalone dish at restaurants specializing in naengmyeon, or consumed as a refreshing food to finish off a meal of grilled meat. Typically, naengmyeon is divided into two types: mul-naengmyeon, cold noodles served in a clear broth that typically combines be

Apr 21, 2018
Food
[Epicurean Challenge] Future food source evokes nostalgia for old days

Taking a spring stroll along riverside parks, passersby might be startled by a steaming pot of brownish worms. Called “beondegi,“ the wormlike creatures are boiled silkworm pupae. While the insects are considered a possible future food source, Koreans have been eating silkworm pupae for half a century. Beondegi was a common street food in the late 20th century. (Produced and narrated by Lim Jeong-yeo/Reporter Im Eun-byel appears in this video)During the country‘s rapid industrialization, Korea’s

Apr 20, 2018
Food
Around the Hotels

Cherry blossom afternoon at Grand Hyatt SeoulGrand Hyatt Seoul hotel’s dining cafe Gallery offers afternoon tea buffet, under the concept of spring cherry blossom. The hotel took advantage of its location, surrounded by blooming spring flowers. As the cafe’s decoration was inspired by a garden of cherry blossoms, bouquets of flowers are placed around the Gallery. Around 17 kinds of pastel toned desserts are prepared, along with coffee and tea. The buffet is prepared every day from 1:30 to 5 p.m.

Apr 14, 2018
Food
[Epicurean challenge] New ‘rice thief,’ saeujang

Soy sauce-preserved crabs are called a “rice thief” in Korea, as people find it hard to stop eating when the succulent raw crabs are served. But there is a new contender for that coveted title -- raw prawns marinated in soy sauce. Called “saeujang” in Korean, this delicacy is popular among foodies who sing praises of raw seafood preserved in soy sauce. Saeujang (Photo by Im Eun-byel / The Korea Herald)To make saeujang, the prawns are soaked in a special soy sauce marinade, painstakingly boiled

Apr 13, 2018
Food
[Trending] #LeeYoungja’s favorite restaurants #YoungjaRoad

A higher proportion of South Koreans are estimated to have enjoyed eating out over the past decade. The latest stats show that there were 660,000 restaurants opened in Korea in 2015, which translates to one eatery per 78 people across the country. The tremendous saturation of restaurants led the popularity of dining review mobile applications and blogs, which help indecisive customers to choose what to eat for the day. Lee Young-ja (MBC)The recent advent of a comedian’s restaurant reviews, howe

Apr 13, 2018
Food
[Video] Diversity of Korean seaweed rice roll ‘gimbap’

Timeless lunch item for Koreans evolving to adopt growing list of ingredients

Apr 10, 2018
Food
Around the Hotels

Chef‘s afternoon tea plating at Millennium Seoul HiltonFor a sweet and satisfying weekend afternoon, Millennium Seoul Hilton’s delicatessen Cilantro Deli offers an afternoon tea set, under the presence of its pastry chef. On Saturdays and Sundays, 2:30 to 6 p.m., guests can enjoy some afternoon tea, including sandwiches, boutique cakes and fruit tarts, accompanied by coffee, tea or juice of choice. While the menu may seem ordinary, the delicatessen added a fun twist to it, by having the pastry c

Apr 7, 2018
Food
[Home Cooking] Gamja jorim (soy-braised potatoes)

Gamja jorim is a braised potato dish. It’s very popular as a side dish at home and restaurants and for home-packed lunch boxes. The potatoes are braised in a slightly sweet, soy-based sauce until the sauce is reduced and the potatoes are tender. It’s a filling, inexpensive dish we all grew up on.This dish can be made with a few staple ingredients in your pantry. I used a carrot and some green pepper for colors, but you can use other colorful vegetables of your choice or simply omit them.You can

Apr 7, 2018
Food
[Epicurean challenge] Step above steak tartare, yuksashimi

Yuksashimi is a dish of sliced raw beef. It is considered a challenging dish, even for many Koreans, as one has to get over the uncomfortableness of eating raw meat. The dish became trendy on social media in the early 2010s, attracting the younger generation, and today raw beef eateries are filled with young people taking pictures of the food for online posts. Yuksashimi (Photo by Im Eun-byel / The Korea Herald)While the National Institute of Korean Language asserts the food should be called sa

Apr 6, 2018
Food
[Video] ‘Meokbang’ streamers embracing amplified sounds to create new stories

Korean, Taiwanese YouTubers discuss evolving trends in online eating videos

Apr 4, 2018
Food
Around the Hotels

Taste of Asia at InterContinental Seoul CoexDiners who wants to devour on Asian food but don’t know specifically what they want can visit Asian Live, a fine dining restaurant located on the second floor of InterContinental Seoul Coex. To celebrate the first anniversary of its grand reopening, Asian Live features a special gourmet promotion through the end of April. It is to launch a special set-course menu of dishes from Korea, China, Japan, India and Arab countries. Diners will also be gifted w

Mar 31, 2018
Food

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