Hulotte continues to serve seasonal fare from new location

In the sweltering heat of summer, patbingsu, or shaved iced with red beans, is a popular treat.The most classic type of bingsu, which refers to desserts made of shaved ice and condensed milk completed with various toppings, patbingsu looks like a white mountain with burgundy lava. Patbingsu’s overall taste is sweet, as the red beans have been simmered with sugar for hours and milk is used to make the shaved milk. The pleasure comes from the unexpected clash of textures. While the red beans are m

Summer has suddenly arrived in Korea after an untimely wet and humid May. Temperatures soared up to 31 degrees Celsius Friday, prompting many Koreans to either head outdoors to enjoy the sun or indoors to avoid the heat.Korea is becoming increasingly known for its myriad of themed cafes and equally diverse drinks served in cafes. The following are five iced drinks recommended by Cafe Huamdong, located in Seoul‘s Yongsan-gu. Ice cream cafe latte (Lim Jeong-yeo/The Korea Herald) Ice in a cup (Rumy

Taste of Singapore at Millennium Seoul HiltonMillennium Seoul Hilton’s all-day-dining buffet restaurant Cafe 395, will introduce Singaporean cuisine from June 12-19. The restaurant has invited two guest chefs from Singapore, including Chef Bryce Li from M Social Hotel. He and his assistant chef will introduce a “kopitiam” style Singapore food to the buffet, presenting foods of various cultures and styles. The hotel hopes the promotion will serve as a chance to show why Singapore is known as the

Porridge made with abalone (jeonbokjuk) is one of the most iconic dishes of Jeju island. It’s deliciously briny, with a distinct greenish hue and chunky abalone pieces.The Jeju-style jeonbokjuk is made simply with rice and abalone. It captures all the flavor the abalone has to give by also using the internal organs (viscera), hence the greenish hue. The dark green sac of guts may not look all that appetizing, but it really enriches the porridge. The color of the porridge depends on the number an

Cows are very giving creatures, producing milk, butter, cheese, beef and more. But in Korea, they are extra-giving, as the cartilage from the bones and knees are also eaten. Adding more to the list, even cows’ internal organs are served as great delicacies, for example, yangdaechang. Yangdaechang is a mix of yang and daechang, tripe and large intestine, respectively. Though the two are separate parts, they are often enjoyed together as they make a great pair. The excessive fat of daechang gives

Pizzeria specializes in small-batch specials, unconventional and classic pies

Ocean view buffet at Hotel Tops 10Hotel Tops 10’s all day dining buffet restaurant Poseidon offers a gourmet experience with quality at a reasonable price. High-end dishes, such as smoked salmon, cream escargot, grilled lamb and barbequed pork rib are prepared, along with children-friendly menus, including pizza and pasta. The buffet runs from 12 to 3 p.m. for lunch and from 6 to 10 p.m. for dinner. Poseidon, with its wide windows overlooking the sea, boasts a scenic view of the ocean. The hotel

Barista Lee reveals secret of his success in Seoul via interview

Namul, which means seasoned vegetables, is an essential part of every Korean meal. Koreans even have an old saying, “The same namul and the same rice,” which means it’s the same thing over and over again. All kinds of “grass” are eaten in Korea, especially in the spring season, when new tender shoots emerge. Nature is brought straight to the kitchen table in various shades of green.(Shot and produced by Lim Jeong-yeo/The Korea Herald)Wild vegetables without names are enjoyed too, as long as they

Flavor of ice at Conrad Seoul Conrad Seoul’s 37 Grill and Bar offers two choices of bingsu, the ultimate Korean summer dessert made with shaved ice and milk. Diners are offered a choice between mango and red bean for the topping. The milk is brewed with Althaus’ Earl Grey tea. A special plating decoration is added with the use of dry-ice to create a cloud-like mirage. The ice-cold decoration also prevents bingsu from melting. The bingsu menus are offered until Sep. 16 at the price of 38,000 won

This recipe is a slow cooker version of the boiled pork dish called bossam. Slow cooking belly renders more fat than boiling if you are concerned about the fat content of pork belly.You can also use Boston butt (moksal in Korean) or picnic shoulder (apdarisal in Korean), which also works nicely. If you’re using a big roast cut, simply cut it into 5 to 7-centimeter thick strips so the seasoning can better penetrate the meat.For the seasoning, I used a tablespoon of doenjang (Korean fermented soyb

Altang’s name describes pretty much everything about the dish. Al refers to egg, tang means soup. It’s a soup of fish roe, and a lot of them. The soup is filled with white small sausage-looking creatures, which are roes of pollack. Pollack roe is the main ingredient of the dish. While roes are usually sliced up when used for pasta dishes, for altang, they are served whole. The texture of cooked roe may take you by surprise. The egg mass is firm yet soft. When chewed, the roe easily breaks up, fi

City barbeque at Grand Hyatt SeoulPoolside Barbeque, an outdoor buffet restaurant at Grand Hyatt Seoul Hotel, recently reopened. The restaurant will present a unique gourmet experience, only on summer nights. On the side of the emerald-colored outdoor pool, buffet stations are prepared, filled with varieties of fresh salad, grilled dishes and desserts. Grilled dishes -- from meat, vegetable to seafood -- are immediately cooked upon order over charcoal. An unlimited beverage package, including be

Seonjitguk, literally translated, means soup made with cow blood. But no worries, the soup is not as intimidating as its name. At first glance, seonjitguk is far from bloody red and looks rather mild. The visual is as ordinary as any other Korean soup, as the broth is made by simmering ox bones with shreds of Napa cabbage. The soup’s name originates from chunks of congealed blood called seonji.  Seonjitguk (By Im Eun-byel / The Korea Herald)Making seonji is simpler than it seems. Scoop cow’s blo