Jaengban guksu is a cold noodle dish served in a large platter with lots of fresh vegetables. It’s usually for more than one person and is meant to be shared at the table. Jaengban guksu is a type of bibim guksu, which typically is mixed with a tangy and spicy red chili pepper sauce. I used green tea noodles here, but you can use any noodles you want. Also, it’s versatile, so you can use almost any salad vegetables you like, such as bell peppers, onions, bean sprouts and spinach. If you have le

More roofs go green, get concept stores, restaurants

Mary Altman and John Pinson, though each traveling alone on business, savored some conversation with their barbecue last week as they sat together at one of 4 Rivers Smokehouse’s large picnic tables in Winter Park, Florida.The two discovered they both live in Jacksonville, Florida, so they chatted about their lives there.“When you’re by yourself, it’s nice to meet somebody and, coincidentally, to meet somebody from your own hometown,” said Pinson, a salesman in his 70s.Diners such as Pinson are

I know that a lot of people are intimidated about cooking octopus. If you’re one of them, I urge you to try cooking with baby octopus, “jjukkumi.” Baby octopus is naturally tender and easy to handle. If you prefer, you can also use small squid for this recipe. Here, they are marinated in a spicy gochujang sauce and seared quickly on the grill. Marinating helps tenderize the octopus, so give it sufficient time to marinate. You will have tender baby octopus with a burst of flavor in every bite!2 t

One-of-a-kind, regionally specific whisky on the rise

Producing perfect tea a matter of timing,care and fine-tuned conditions

Unlimited draft beer and barbecue at Sheraton Seoul D Cube City HotelThe hotel’s lobby lounge bar presents two special promotions, “Golden Beer Time” and “L41 Barbecue Snacks.” The barbecue menus include sausages, nachos, chicken, chicken wings and drumsticks, grilled beef, and chicken and octopus skewers. “Golden Beer Time” runs until June 30, from 6 p.m. to 8 p.m. for 29,700 won per person. The price for “L41 Barbecue Snacks” ranges from 22,000 won to 27,500 won, available from 6 p.m. to 1 a.m

This kimchi made with garlic chives (buchu) is one of the easiest kimchi varieties to make. Buchu kimchi is a common summer kimchi that is especially popular in Korea’s southern provinces (Jeolla-do and Gyeongsang-do). Garlic chives are distinguished from regular chives by their flat leaves and distinct flavor that’s like a mild onion with a delicate garlic flavor. Korean garlic chives are thin and tender so they are great for making kimchi. Look for ones with thin and narrow blades. Buchu kimch

Millennium Seoul Hilton presents more than 30 kinds of Philippine food with star chef Rosario in June

Tiramisu and blueberry ice flakes at The Ritz-Carlton, SeoulStarting on June 3, The Garden at The Ritz-Carlton, Seoul will serve tiramisu ice flakes and blueberry ice flakes. Tiramisu ice flakes are a rich, creamy combination of milk, espresso, nuts, freshly roasted homemade granola, mascarpone cheese, tiramisu ice cream and red beans on finely shaved ice. Blueberry ice flakes feature fresh and condensed milk, red beans, some nuts, homemade granola and vanilla ice cream on shaved ice, garnished

Jeyuk bokkeum is a marinated pork dish. Sliced pork is marinated in a gochujang sauce, typically with lots of fresh garlic and ginger. I also use grated apple to add an acidic sweet flavor to the marinade. You can omit it, but the apple works really well with the pork. Although any cut of pork can be used for this dish, pork shoulder or loin with some fat works best. Sometimes, I add sliced pork belly to intensify the pork flavor. Grill or pan fry and serve with lettuce leaves and ssamjang. Ingr

‘All about Cherries’ at Sheraton Seoul D Cube City Hotel During the early summer season, the hotel presents various cherry desserts in a buffet style during the “All about Cherries” event at its lobby lounge bar. The event offers an extensive cherry dessert menu from cherry crumble tart, cherry crème brulee, cherry and vanilla mousse as well as some unique items such as cherry sushi and cherry California roll. A selection of coffee and tea are also available. For teas, traditional Korean tea suc

Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic techniq

Garage wine pioneer sticks to hands-on approach to winemaking