Park Hyatt Hotels present ‘Suite Escape’ package Park Hyatt Seoul and Park Hyatt Busan present "Suite Escape," offering romantic staycations for couples until March 31. The package includes the standard benefits of one night at the Park Hyatt's suite room, a hotel dinner in the evening, and breakfast for two to begin the day. Park Hyatt's own welcome amenities are provided for all package gues...

A must-try special menu at Yakitori Yoisa is the dak daedongmaek (chicken main artery) kkochi, which usually gets sold out before 8 p.m. on weekends. The texture is very chewy and has an earthy and unique flavor. For those who prefer tender meat, the dak moksal (neck meat) is recommended. Walk-ins are accepted, but Naver reservations are encouraged during weekends, since the restaurant fills up...

Mayfield Hotel Seoul launches Relay Festa promotion Buffet restaurant Castle Terrace, located in the Mayfield Hotel's lobby floor, is launching a “Relay Festa” event, offering up to 30 percent discounts for guests visiting through March 17. On Mondays, a 20 percent discount will be offered to neighboring residents living in Gangseo-gu or Yangcheon-gu, upon presenting their identification cards....

Jeon Joo-yeon’s path to becoming the first South Korean to win the World Barista Championship is a typical “passion leads to success” story. In 2008, then a social welfare major at a local college, she started a part-time job at a big coffee shop in her hometown of Busan. At first, she did not even touch coffee cups. She was part of the shop’s online sales team. Slowly but naturally, she gravit...

“But I can say that I’m now a Korean food ‘deokhu.’” Deokhu stems from the Japanese word “otaku,” referring to people with obsessive interests. Son said he wants customers to put aside any prejudice about Korean food when enjoying innovative dishes at Eatanic Garden. “I hope customers do not fall into the bias that Korean food should be like this, like that, or something that is traditional. I’...

Vibrant and young barista community sets out to make South Korea’s port city next coffee hub

The secular world uses meat flavored stock to make food more savory, but at temples, vegetable stock is an indispensable ingredient. To make vegetable stock, most temples boil white radish, shiitake mushrooms and kelp. However, kelp is not used at Jinkwansa. Ginger is also a common ingredient in Jinkwansa's wintertime temple food. In addition to its warm energy that helps the body maintain heat ...

Andaz Seoul Gangnam presents ‘Romance at Andaz’ package Andaz Seoul Gangnam offers staycation package named, "Romance at Andaz," available throughout the year. Package includes one-night accommodation at the hotel's suite, featuring Andaz' signature comfortable bedding and bath bomb set from La Cuvee Maison. Breakfast for two at Jogakbo, sparkling wine, cake and a bath bomb set are included in...

The next day, Go and her friends were filled with excitement as they gathered and decided which family's ogokbap was the best. "Even as children, we acted as if we were experts or some food masters. We would ask our moms to explain which grains were used in different ogokbap, and what type goes well with different namul and kimchi,” Go said. A myth has it that sharing ogokbap with three neighbo...

Koreans traditionally harvested fresh vegetables in the summer to be dried and stored for the winter months. On Daeboreum, the dried vegetables are prepared as namul. Nine different types of namul are enjoyed on Daeboreum, including fernbrake, thistle, radish leaves, green pumpkin, eggplant and castor beans. The type of namul served can vary by region. These days, people keep the tradition of...

Four Seasons Hotel Seoul presents special dim sum brunch Four Seasons Hotel Seoul's authentic Cantonese Chinese restaurant, "Yu Yuan," presents "Weekend Champagne and Dim Sum Brunch," starting Saturday. Yu Yuan's special brunch features Hong Kong's unique food culture, yamcha, which means to enjoy a variety of food including dim sum, with tea for breakfast and lunch, with friends and family. A...

“Korean foods do not need extravagant garnishes or plating like Western dishes. Just like white porcelain jars, Korean beauty comes from the beauty of space. A discerning eye and a sophisticated perspective about Korean beauty are what all staff at Onjium need in order to make the food here,” Cho added. Citing an idiom dating back to the Baekje period, both Cho and Park said what Onjium desires ...

JW Marriott Hotel Seoul presents seasonal delicacies JW Marriott Hotel Seoul's buffet restaurant, Flavors, presents a series of gourmet journeys through Feb. 28. The restaurant serves a buffet of seasonal seafood dishes in Western, Chinese, Korean and Japanese styles, including scallops and pen shells, clam stew, deep-fried oysters, braised rockfish, tuna tataki and seafood soup. The dessert s...

Traditionally, Seollal mornings begin with paying reverence to ancestors through charye, a traditional rite. A variety of home-cooked dishes prepared days ahead are set out, incense burning, and each family member takes time to pay their respects. Although charye is very structured with a particular way of placing the plates, the food served on the table differs by region. The geographical and c...

Honey is used instead of sugar to make Mannadang's yakgwa, which are also less greasy compared to those commonly sold at markets. As for mandugwa, the more you chew, the more of the unique and complex flavor of the filling you will experience. While yakgwa and mandugwa can be bought ready-made at the store, other snacks such as yugwa, dasik and different types of tteok must be ordered in advance...