Tteokbokki is a beloved Korean street food with many variations. This spicy version was developed in 1953, the year the Korean War ended, and became popular as an affordable comfort snack. Over time, the dish has continued to evolve. Other ingredients such as fish cake, ramen, dumplings, boiled eggs, and even seafood have been added to this dish. Here, I kept the recipe simple. Anchovy broth is typically used, to add depth to the flavor, but you can simply use water as well. This recipe is spicy

Artisanal bakery does not skimp on substance, quality or taste

I have beautiful kitchen knives. I received my set of hand-forged J.A. Henckels knives on my first day of cooking school 25 years ago, and the instructor told us that if we cared for them properly we would have these knives for life.I think about that often as I note the knives in their wooden block and think, “Wow, I really have to get these sharpened.”I don’t use these high-carbon knives, forged from a proprietary mixture of metals that make them very hard and more or less rust-free. When my 1

The hotel offers a spring package that includes a one-night stay and a picnic set for two. The set includes Italian-style sandwiches from the hotel’s deli, Pasticceria, Fiji drinks and fresh fruit. There are three different sandwiches to choose from: baguettes filled with smoked ham and emmental cheese with dijonaise sauce, bagels with smoked salmon and cheese, and rocket sandwiches. The package is available from April 1 to June 30. The price starts at 290,000 won excluding tax. The hotel’s deli

The hotel’s barbecue restaurant Myongwolgwan presents a special spring lunch menu from April 1 to June 30. The fresh and healthy menu designed by the restaurant’s head chef, Yeom Young-il, features hanwoo bulgogi (200 g), yeongchae and seasonal spring vegetables. The spring menu has been created to help guests regain their appetite. The cuisine contains protein, vitamins and vital amino acids. Korean kings used to eat yeongchae every spring to regain energy. The menu is only available from noon

The hotel opens its outdoor Beer Garden from April 5 to Oct. 31. The promotion offers several packages between 6 and 10 p.m, including unlimited beer and grilled snack buffet menus at a reasonable price. You can enjoy an unlimited sausage and meat barbecue buffet on Mondays, Wednesdays and Fridays, and a seafood barbecue buffet on Tuesdays and Thursdays. Both packages include unlimited organic salad buffet, bread, soup, dessert and unlimited draft beer, soju and makgeolli. The sausage and meat b

The hotel’s lounge Delmar presents various healthy teas for visitors who want to protect themselves from the effects of yellow dust. Wild ginseng tea, created by brewing ginseng, jujube and medicinal herbs is designed to strengthen the immune system for those who already have accumulated yellow dust in their bodies. The hotel will also offer ssanghwa tea, ginseng tea, ginger tea and more. Traditional rice cakes decorated with spring flowers will also be offered to all guests. The price starts fr

The hotel’s Japanese restaurant is offering sea bream as part of a special promotion this spring. The promotion includes sea bream sashimi, grilled sea bream head and a range of Korean and Japanese-style sea bream stews. The grilled sea bream head, cooked with a variety of fresh spring bamboo shoots, vegetables and mushrooms, brings out the full flavor and texture of the prized flesh found at the head of the fish. The sea bream promotion includes both a la carte dishes and set menus, with a la c

In this radish soup (mu guk), I used a quick method, common in Korean cooking, to make a beef soup base. The thinly sliced beef is seasoned with guk ganjang (soup soy sauce) and sauted before being boiled in water. The result is a broth with a deep flavor that deliciously complements the white radish. 4 servingsIngredients:● 170 grams beef brisket (or beef chuck)● 2 teaspoons minced garlic, divided● 340 grams Korean radish (mu)● 2 scallions● 2 tablespoons guk ganjang (soup soy sauce*), divided ●

Korean fine dining spot spins out seasonal, veggie-driven eats

The hotel’s The Chinese Restaurant will be hosting guest Chef Lo Kwai Kai from Hyatt Regency Hong Kong Tsim Sha Tsui from March 21 to 31. This will be a great opportunity for those seeking an authentic taste of Hong Kong’s finest dishes. Chef Lo Kwai Kai, who has more than 30 years of culinary experience, will prepare a wide array of traditional Chinese cuisine especially for Korean guests. The menus include steamed cod fish fillet, bean curd with homemade pickled chili, Shanghainese-style stir-

The hotel is serving Easter brunches at the hotel’s JW’s Grill (100,000 won) and The Caf (77,000 won) featuring a variety of special Easter dishes, including lamb, egg brioche and Easter chocolates. Both prices include tax. The hotel will also hold an exclusive Easter celebration that hands out great prizes including the Gold Card membership worth 400,000 won and dining vouchers for use at The Caf and wine buffet at Bar Rouge. On Easter Sunday, hotel employees dressed up as rabbits will hand out

The hotel presents “Rainbow Secret Package” throughout the year. The first package (for two people) includes a one-night stay at the hotel and a comfortable brunch at Deli Amador. The second package (for three people) includes a one-night stay at the hotel with a party at Zoe Bar. The bar will provide guests with unlimited energy bomb cocktails, three glasses of signature cocktails and a snack. All visitors will also be given a “Glossy Box,” a cosmetics set consisting of five kinds of cosmetics

The hotel’s restaurant Cilantro Deli and Genji are offering takeout lunches through the end of May. Cilantro Deli offers an array of sandwiches (including club, salmon, vegetable, ham and cheese, mozzarella cheese, roast beef and salmon croissant-wich), four different salads including Caesar and salmon, breads and desserts. The menus range from 7,000 won to 20,000 won. Genji, the Japanese restaurant, offers popular lunch boxes. Guests can choose from regular lunch bento sets to special sushi ben