The Korea Herald

New York restaurants get touch of Korean spice

Jul 22, 2011

Korean touches are being introduced to dishes at major restaurants located in the Big Apple, according to the Ministry for Food, Agriculture, Forestry, and Fisheries. Jean Georges, who has three Michelin stars, started to provide fusion Korean food like pepper paste & butter steak and kimchi hotdogs at his New York restaurants Perry St. and Mercer Kitchen. Georges, who also owns 20 restaurants ...
Fusion hansik wows expats

Jul 20, 2011

About 15 people from different countries delved into dishes with such names as “Kimchi Pasta” and “Seafood Pancake of Seine River” on Wednesday at the Institute of Traditional Korean Food in Waryong-dong, central Seoul. “I didn’t think that it would be this good. The purpose of my travel is to taste Asian food and I finally found things I can really enjoy. The flavors are really nice and soft. I...
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. Ingredients ● Broth: 400 g beef (brisket), 20 cups water fragrant seasoning: 100 g green onion, 6 cloves garlic ● seasoning sauce ① : - 1 tbsp clea...
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.) Made from Mourvedre, the grape that gives Bandol reds such canny complexity and staying power, it is dry an...
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 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 : 4 milk vetch roots, 15 cups water ● 4 roots fre...
Burger Bonanza

Jul 8, 2011

Burger B Kitchen and Bar The Hongdae favorite has come down south to Apgujeong, bringing its reasonably-priced burgers along with it. The joint ― which opened in late June ― has been in business less than a month but has already attracted burger-loving patrons, spurred, perhaps, by the fame of the first outlet. Canadian Alley Kat beer is available on draft. The patties range from around 130 gr...
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