Most Popular
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Contentious grain bill put directly to plenary meeting for vote
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Yoon's approval rating plunges to all-time low
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Will tug-of-war between doctors, government end soon?
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Climate impacts set to cut 2050 global GDP by nearly a fifth
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Trilateral talks acknowledge ‘serious’ slumps of won, yen
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[Graphic News] More Koreans say they plan long-distance trips this year
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[KH Explains] Hyundai's full hybrid edge to pay off amid slow transition to pure EVs
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North Korea removes streetlights along cross-border roads with South
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Russia's denial of entry of S. Korean national unrelated to bilateral ties: Seoul official
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Farming households dip below 1m for first time in 2023
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[Weekender] Korea’s budding winemaking scene
YEONGCHEON, North Gyeongsang Province – Popular wines in Korea are mainly sourced from countries such as France, Italy and Spain, but recently, locally produced Korean wines have been carving out their own share of the market.Korean vineyards started to venture into winemaking in the late 1990s and benefited from an unprecedented wine boom driven by the hit Japanese wine-themed comic “The Drops of God” in the early 2000s.Vineyards on the island of Daebudo on the west coast jumped into winemaking
Aug. 26, 2016
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[Weekender] Koreans more adventurous with wine
For many Koreans of a certain age, hearing the word “Majuang” will bring a wistful smile. It is difficult to recall the taste, but in the days when imported wines were a rarity, Majuang ruled. The story has it that Majuang, launched in 1977, was created at the behest of the late President Park Chung-hee, who, while visiting Germany, hit upon the idea of producing grape wine in Korea as an alternative to the traditional rice wine. The country suffered from a rice shortage at the time and the man
Aug. 26, 2016
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[Herald Interview] Wine master Jeannie Cho Lee talks pairing for Asian palate
When it comes to wine, most people would envision the sun-kissed vineyards of Italy, France or California. In contrast, Asia and its cuisine are not often brought up when discussing wine culture. But Korean-American wine critic Jeannie Cho Lee is looking to change this perception and put Asia on the international wine map. Based in Hong Kong, the author, journalist, consultant and wine educator is a highly regarded wine master in Asia. Master of Wine Jeannie Cho Lee (Jeannie Cho Lee) In 2008,
Aug. 26, 2016
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Zucchini tart recipe will make you wish you had planted more, not less
Houseguests can be ingrates. Once, I invited an asparagus family to the garden and the whole clan stalked away. Perhaps my hostess skills need some work.Apparently to make asparagus feel at home, you have to cultivate loose soil, deep trenches and patience. So this summer, years after my first failure, I fluffed a comfy bed and opened a sack of “crowns,” which is to say roots. Each looks like a small, dehydrated octopus. I spread the tentacles, sprinkled dirt and practiced patience.Which was unn
Aug. 26, 2016
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Newspaper says it uncovered KFC’s secret recipe
CHICAGO (AFP) -- Is the secret KFC recipe a secret no more? A US newspaper says it may have inadvertently stumbled upon the closely guarded blend of spices and herbs that coat the global restaurant chain’s signature fried chicken. A key ingredient, according to the Chicago Tribune, is white pepper -- the aromatic kin of regular pepper, but without the dark skin. The newspaper sent a reporter to write a story about Corbin, Kentucky -- a small lakeside town where the first KFC chicken was served m
Aug. 25, 2016
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[Around the hotels] Round up of hotel events and news
Mediterranean promotion at Courtyard by Marriott Seoul Pangyo Courtyard by Marriott Seoul Pangyo will be presenting the Mediterranean promotion at the hotel buffet MoMo Cafe from Sept. 1-Oct. 31. The promotion will offer guests a wide variety of classic Mediterranean dishes, including fresh Greek salad, grilled lamb chops, chicken and lentil stew, seafood paella, and more. The package starts at 37,000 won for lunch, and 49,000 won for dinner on Monday and Tuesday, and 69,000 won from Wednesd
Aug. 19, 2016
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[The Palate] Cool and crisp lettuce wraps, ssambap
In the midst of this unusual heatwave, most locals tend to rely on the usual “go-to” summer foods in an attempt to cool off during these record-breaking temperatures. But, how many chilled noodle soups and chicken based dishes can one eat before the appetite starts craving something new? Abroad, salad is the summer “it” food and takes on many creative forms as a refreshing and cooling meal. A dish that requires little effort and zero heat to prepare, enjoying fresh raw greens and vegetables is
Aug. 19, 2016
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[Home Cooking] Omurice
Omurice is fried rice wrapped in egg omelette. It’s a fusion dish that combines Asian fried rice with a Western omelette and ketchup. Flavored with sweet and tangy ketchup, omurice is especially popular with children. If you don’t favor ketchup in fried rice, it can be omitted. The fried rice will still be delicious inside the soft egg omelette. Likewise, you can increase or decrease the amount of ketchup to your liking. Use day old rice if available. If you need to make fresh rice, make it slig
Aug. 12, 2016
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Korean food made simple? Yes, it’s possible, says Judy Joo
NEW YORK (AP) -- The American palate has gotten sophisticated enough that kimchi is considered a health food and bibimbap can be ordered alongside mac and cheese.But cooking Korean food still seems like a Herculean task. When you start thinking about the ingredients involved, like gochujang (fermented chili paste) and soju (a spirit used like cooking wine), and you may be tempted to order takeout.Don’t. Judy Joo is here to tell you that it’s not as complicated as it sounds. Her new book, “Korean
Aug. 12, 2016
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Hipsters and greybeards clink pints at U.K. Beer Festival
LONDON (AFP) -- Grizzly-bearded ale swillers and well-groomed hipsters jostled for bar space Tuesday at the Great British Beer Festival -- with the latter group driving the U.K.’s craft beer boom.The two tribes do not make for obvious bedfellows, but a love of traditional beer -- plus obscure facial hairstyles -- is more than enough to bring them together.And though some hoary old-timers are quick to point out the difference between the new wave of craft beers beloved by hipsters and unpasteuriz
Aug. 11, 2016
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Beyond wheatgrass: vegan junk food is all the rage
LOS ANGELES (AFP) - Vegan diets are considered by most as healthy and environmentally responsible, with celebrity poster children touting benefits like weight loss, clear skin and increased energy.But even vegans -- who eschew all animal products like meat, eggs and dairy-- crave junk food. As the movement becomes more and more popular, temptations including donuts, pizza and mock hamburgers allow vegans to eat just as badly as everybody else.“There are a lot of unhealthy options. It's hard to r
Aug. 11, 2016
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Cannabis chef takes fine dining to new high
LOS ANGELES (AFP) -- Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.As more U.S. states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is
Aug. 4, 2016
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Cakes with a novel twist at Vanilla Cloud
At first glance, the cakes at Vanilla Cloud -- a “dessert boutique” in Cheongdam-dong -- look predictable. There are colorful layer cakes and dainty mousse-like affairs, mouthwateringly displayed in a pristine, climate-controlled case. Nothing is over-the-top or flashy. Nothing screams cutting-edge. Yet, each forkful reveals that owner-chef Park Yena’s desserts are far from run-of-the-mill. “I wanted to create desserts that encapsulated my own visions,” said the former designer. Park started her
July 29, 2016
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[Home Cooking] Mul naengmyeon (noodles in cold broth)
Naengmyeon is a cold noodle dish of thin, chewy noodles made with buckwheat and potato or sweet potato starch. Mul naengmyeon is served in a clear, refreshing broth that’s typically made with beef broth, dongchimi (radish water kimchi) broth or both.To make mul naengmyeon, you will need to prepare the broth ahead of time and chill it. You can use a combination of beef broth and dongchimi broth, if available. Otherwise, simply use beef broth.Another item you will want to make ahead is the naengmy
July 29, 2016
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[The Palate] Raw seafood soup, mulhoe
In Korea the winter months are known to be the best time to enjoy seafood from the surrounding cold waters. However, it is in the summer when the bounty of the sea and fish “hoe” are the most desired. Fresh catches from the ocean served chilled take on many forms in Korean cuisine and become the perfect match to the warm summer season. Cool on the palate and easy on the appetite, local seafood glorifies summer eating as it should be enjoyed, and one dish that is best in-season is the raw seafood
July 22, 2016
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[Weekender] Healthy, tasty local dishes that nourish during summer
During summer, some Koreans may think of the phrase “iyeolchiyeol” when deciding what to eat. Similar to the popular English idiom “fight fire with fire,” Koreans are known to tackle the scorching weather head on by “adding” even more heat. This might take the form of visiting saunas or having a bowl of piping hot soup. “Boyangsik,” which translates to “food that strengthens the body,” is a common go-to food during summer because it is believed that such food is made with ingredients that ca
July 22, 2016
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[Weekender] Eat to beat the heat
On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look for an air-conditioned place to rest. There is one more place Koreans think of stopping by on such days -- a samgyetang (ginseng chicken soup) eatery. On lunar days that mark the beginning, middle and end of summer, samgyetang restaurants are crowded with customers yearning for the taste of tender
July 22, 2016
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[Weekender] Keeping cool with food over the centuries
An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. “The exhibition highlights how the summer activities of our ancestors have been passed down through generations and adapted to modern times,” said Choi Jeung-cheol, the president of KCDF, at a press conference at the museum on Tuesday. “Eumsik dimibang” from the late Joseon period (Korea Craft and Design Fou
July 22, 2016
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Korean traditional confectionery master receives state recognition
A South Korean traditional sweets master has received the monthly state recognition for his outstanding artisanship, a government ministry said Friday. Kim Gyu-heun, the master artisan of "hangwa," or South Korean traditional confectionery, usually made from grains and natural sweeteners, was dubbed the "South Korean Artisan of the Month" for July, a recognition jointly presented by the Ministry of Employment and Labor, and the Human Resources Development Service of Korea. With 35 years of exper
July 22, 2016
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Top chefs, scientists to gather in Spain to explore taste
BARCELONA (AFP) -- Do genetics influence what we like to eat? Why does food taste better when hungry? High-profile chefs and scientists will get together in a symposium in Spain to try and find out.The gathering will be held in the Basque seaside resort of San Sebastian from Oct. 24-26 -- the first event organized by Brainy Tongue, a project launched by the Barcelona-based Centre for Genomic Regulation (CRG), a biomedical research institute, and the Basque Culinary Center, a gastronomy school.At
July 21, 2016