French-style dessert hybrid at Eclair by Garuharu

Hannam-dong hangout serves up hummus, quinoa and kale

Dwaeji galbi (pork ribs) (Korean Bapsang)Dwaeji galbi (pork ribs) is another Korean favorite BBQ dish. I like to use baby back ribs (deunggalbi) for grilling because they are tender and take less time to cook than spare ribs. Here, I have two different Korean marinades. The first one is sweet and savory, similar to the beef galbi marinade. The other one is the traditional spicy pork marinade similar to that used in dwaeji bulgogi. The secret to tasty Korean pork ribs is to use lots of fresh gar

Freshness, balance and eating less are key to healthy diet

Want a healthier diet now? Then start with salt. How much sodium do you think is in a bowl of instant ramen? And what would be the total if you had it with kimchi? Chances are it is more than your body needs for the whole day.  Ramen and kimchi are a bad combination, as far as sodium is concerned.The World Health Organization recommends that adults limit their daily sodium intake to 2,000 milligrams a day, which equals about a teaspoon of table salt. Now back to ramen.A bowl of ramen contains 1,

“Less” and “simple” are two keywords that depict the latest food trend in Korea as more consumers seek foods with less sodium and artificial additives while still wanting to eat on-the-go.CJ Foodville, a leading food business, is at the forefront of promoting healthy eating.In line with the latest trend for “less,” Tous les Jours, a bakery franchise run by CJ Foodville, launched a new bread lineup this year called Pure, with which the company said it aims to deliver the original tastes of its in

‘New American’ cuisine with a gourmet attitude in Seoul’s Hongdae

Jjimdak (braised chicken) (Korean Bapsang)Jjimdak (also called dakjjim) is a braised chicken dish. Andong jjimdak, which originated from the city of Andong, is a spicy version that has become very popular since the late 1990s. Braised in a sweet and savory liquid, the dish gets its spiciness from dried whole red chili peppers and fresh fiery hot green peppers called Cheongyang gochu. Unlike other braised dishes, Andong jjimdak is cooked over high heat. As such, it does not take long to cook. You

Roaster Alex the Coffee serving up 24 hour-extracted cold brews

Bibim guksu (spicy cold noodles) (Korean Bapsang)Bibim guksu is a cold noodle dish that is usually made with thin wheat flour noodles (somyeon) or buckwheat noodles (memil guksu). The noodles are typically mixed in a sweet and sour gochujang sauce along with crisp fresh vegetables. You can toss it all together before serving, or arrange everything in a serving bowl so it can be mixed at the table. The latter allows each person to adjust the amount of sauce to his or her liking. As with its rice

FRZ Ice Cream brings classic American dessert to town

Kkaennip (perilla leaf) jeon (Korean Bapsang)Kkaennip (perilla leaf) jeon is a type of jeon that’s pan-fried in egg batter, similar to jeon dishes such as hobakjeon (zucchini) and saengseonjeon (fish). It’s a variation that’s stuffed before being coated with the egg batter. The perilla leaves lend a distinct, robust flavor to the mildly flavored filling and provide an overall textural contrast. You can also stuff zucchini rounds (by cutting out the middle interior) or green chili peppers with th

South American delicacies at InterContinental Seoul CoexInterContinental Seoul Coex is offering the “Viva! Wonder Hour” promotion until July 12 in celebration of the 2014 FIFA World Cup. The hotel’s lobby lounge will be decorated with soccer-themed items and traditional South American artwork. Various South American dishes including churassco from Brazil, asado (BBQ) from Argentina, cazuela de ave (chicken soup) and curanto from Chile, and ceviche as well as quinoa salad from Peru will be availa

Cereal-infused soft serve and shakes at Bastille

Kimchi Ssambap (kimchi-wrapped rice rolls) (Korean Bapsang)When pogi kimchi reaches its tangy, sour stage, it’s very tasty as a wrap for meat, rice and other fillings. Kimchi ssambap is rice wrapped in kimchi. To use kimchi as a wrap, simply squeeze out the liquid from the kimchi. You can rinse it in water first and then squeeze for a milder taste, especially if your kimchi is very sour. The rice can be in any form. This recipe is made with fried rice. You can use any vegetables or meat of your