Two Michelin-star chef Corey Lee of San Francisco’s Benu talks about finding inspiration in moods rather than ingredients

Janchi guksu (Korean Bapsang)Janchi guksu, which translates to “banquet/feast noodles,” is a simple warm noodle dish made with thin wheat-flour noodles (somyeon) in a clear anchovy or beef broth. It is typically topped with thin strips of beef, egg and vegetables such as zucchini, carrot and kimchi. The noodles can be served with a spicy soy sauce-based sauce (yangnyeomjang). Or, you can enjoy the clear and refreshing broth without the sauce. Noodles symbolize long and happy life in Korean cultu

Tin Lung Heen sous chef Fu Man Piu in town

Beer poured just right is the perfect thirst quencher for hot summer’s day

Swirls of salted caramel at chic ice cream parlor

Putbaechu (young cabbage) doenjang muchim (Korean Bapsang)This recipe is a country-style vegetable side dish. It’s simply seasoned with doenjang, fermented soybean paste, hence the name doenjang muchim. Young cabbage, called putbaechu or eolgari, is one of the vegetables commonly used for this dish. Any other green leafy vegetable would also work. Just remember to adjust the blanching time. You can add a little gochugaru (red chili pepper flakes) or gochujang (red chili pepper paste) to make it

Artisanal bakery sets up shop in Seoul's Seochon

‘The Wine Club’ event at Grand Hyatt SeoulGrand Hyatt Seoul’s Paris Bar is offering “The Wine Club” event, in which guests can enjoy a selection of tapas-style canapes with premium Italian wines. Held under the theme “Italian Stallions,” the event offers guests a chance to sample a variety of wines from Italy and enjoy unlimited canapes ranging from cheese, steak brochette and more. Wine experts will be present at each table to introduce the wines and pair the most suitable selections according

Gimbap (Korean Bapsang)Gimbap is a must for school field trips and outdoor activities as well as family outings. Whether it’s the anticipation the night before or watching the early morning preparation by mom to pack these rolls in lunch boxes, there is no other dish that takes me back to my childhood like gimbap. Today, gimbap is the most popular on-the-go meal in Korea.Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yield

Boto Acai serving up guarana-infused, ‘superfood’ smoothies

Dakgangjeong is a deep-fried crispy chicken dish glazed in a sticky, sweet and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. However, dakgangjeong made with bite-sized boneless chicken pieces is quicker and easier to make. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s

Danji owner-chef’s focus on food, not Michelin stars

Fragrant fare at new restaurant in Seoul’s Seochon

Jangjorim is a soy-braised beef dish. It’s a slightly sweet, salty side dish that’s meant to be eaten in small amounts. So, a little bit of meat goes a long way. Back in the day, when beef was scarce, jangjorim was an economical way to put some beef on the table for the whole family. It’s also a popular side dish for lunch boxes. Growing up, it was the most exciting thing to see in my lunch box.Beef eye round is commonly used, but I prefer brisket (yangjimeori) or shank (satae) because they are