Mongolian BBQ at Grand Hilton SeoulGrand Hilton Seoul’s buffet restaurant is kicking off the spring season with an outdoor Mongolian BBQ promotion at the restaurant‘s terrace. Guests will be able to select from a range of quality meat including beef, pork, chicken and lamb, as well as seafood such as shrimp, scallops and squid. The chefs will be barbequing the meat selected by the guests in Mongolian style on the spot. The restaurant’s ingredients are all purchased from Agrosuper, one of the fir

Kim Hee-sook and her husband came up with a recipe for a crispy sweet pancake, a variation of hotteok, a traditional Korean pancake stuffed with sugar, 18 years ago. They set up a food stall on a street in Insa-dong. Their hotteok made with corn starch and glutinous rice became an instant hit. It is now one of the must-taste street snacks in the popular tourist spot. “Others started imitating us,” she said, constantly flipping the round, flat hotteok. Her hotteok is filled with a mix of up to 13

Signature and neo-retro cocktails at Le Chamber

Gyeran mari, literally translated as rolled eggs, is a Korean-style rolled omelette. Basically, the beaten eggs are cooked until almost set, then tightly rolled, and cut into slices. It’s usually eaten as a side dish for any meal, not just breakfast, and is hugely popular as a lunch box item. It is a delicious side dish that can be whipped up last minute before the meal. Gyeran mari is typically made with chopped vegetables, but the filling options are endless ― scallions, carrots, onions, mushr

Jajangmyeon (noodles in black bean sauce) is a huge part of Korean food culture. Everyone loves it. Deeply embedded in the childhood memories of most Koreans, it is a well-loved dish that parents often treat their children to on special occasions, such as graduation, exam days and birthdays. If you have the Korean black bean paste called chunjang, this dish is very easy to make at home. The black bean paste is first fried in oil. This process helps remove the bitter taste of the bean paste. The

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Bibimbap is a versatile dish. We make bibimbap with just about anything ― leftover side dishes, kimchi, wild mountain vegetables, etc. This recipe is a simple version made with fresh spring vegetables and canned tuna. You can substitute any of the vegetables with your favorites. For other variations, try salmon or tofu instead of tuna. A gochujang (red chili pepper paste) sauce is usually used in traditional bibimbap, but a soy sauce-based sauce works wonderfully with this dish. Enjoy this quick

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Tangsuyuk is a Chinese sweet and sour pork dish adapted for Korean taste. It can also be made with beef. It is a beloved Korean-Chinese dish that’s often enjoyed along with jajangmyeon (noodles in black bean sauce) or jjambbong (spicy noodle soup).The potato starch used to make the batter is pre-soaked for several hours. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep fry the meat twice for extra crispiness. The key to a successful sauce is

If you have nicely fermented kimchi and a bag of flour, you can make this popular snack in no time. The flavor-packed sour kimchi is a wonder when it’s fried in a simple batter. Everything else is nice to have, but not necessary. Here, I added sweet rice powder to give a little bit of elastic texture to the pancakes. The juice from the kimchi is a must. It gives the batter the flavor and a nice orange hue. The chewy squid lends a nice textural contrast to the crunchy kimchi. For a spicier kick,

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Scenic restaurant with a veranda and spring-friendly fare

Kongnamul muchim is one of the most frequently served vegetable side dishes in Korean homes. You can almost always find it among the array of side dishes served at Korean restaurants. It’s also one of the common vegetables in bibimbap. Sometimes, this dish is mildly seasoned to savor the natural nutty flavor of the soybean sprouts. Other times, it’s made spicy with gochugaru (red chili pepper flakes). Here, I am showing you both ways. Do not open the lid while cooking until the sprouts are cooke

White Day Gala dinner at Grand Hilton SeoulGrant Hilton Seoul’s buffet is hosting a special White Day Gala dinner on March 14 in celebration of White Day. Following the success of last year’s dinner, the buffet will feature fresh seafood such as king crab, fresh sashimi and abalone. At the buffet’s live corner, roasted abalone, roasted king prawn and tuna will be available. A gourmet lobster dish will be presented to every table as an appetizer. Guests can also enjoy unlimited wine, either Kenwo

Homemade sausage and knopfli in Haebangchon