On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look for an air-conditioned place to rest. 　There is one more place Koreans think of stopping by on such days -- a samgyetang (ginseng chicken soup) eatery. On lunar days that mark the beginning, middle and end of summer, samgyetang restaurants are crowded with customers yearning for the taste of tender

An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. 　 “The exhibition highlights how the summer activities of our ancestors have been passed down through generations and adapted to modern times,” said Choi Jeung-cheol, the president of KCDF, at a press conference at the museum on Tuesday. 　“Eumsik dimibang” from the late Joseon period (Korea Craft and Design Fou

Seongsu-dong hotspot wins diners over with wallet-friendly, generous cuisine

This shrimp salad with cucumber and Korean pear is lightly dressed with a hot mustard (gyeoja) sauce, which is a classic Korean salad dressing. The hot mustard gives a flavorful, spicy kick to the salad. I used hot mustard powder in this recipe, but you can use gyeoja paste in a tube (yeongyeoja). I stacked the salad ingredients for presentation, but you can arrange them on a plate anyway you want. This crisp and refreshing salad can be an elegant starter or a light meal on a hot summer day!  2-

Fresh ingredients inspire Kim Byeong-jin, a master of modern Korean cuisine

The Grand Hilton Seoul is gearing up to host its annual Oktoberfest, marking the 10th anniversary of one of the city’s largest beer festivals. The festivities will kick off on Sept. 3 at the hotel’s convention hall. It will feature unlimited Weihenstephaner Hefe Weissbier and Weihenstephaner Original Lager on tap, along with traditional German food including Bavarian white sausage, schweinshaxe, Black Forest ham and a wide choice of buffet dishes – much like Germany’s original Oktoberfest. This

Shake Shack, a popular burger chain from New York City, will open its first store in Gangnam on July 22, Korean food and confectionary company SPC Group said Tuesday.  (Shake Shack)The store will be near Sinnonhyeon Station, Subway Line No. 9, which is on the same main street in Gangnam as Gangnam Station, Subway Line No. 2. SPC, the operator of bakery chain Paris Baguette, will be operating the burger store under an exclusive contract with Shake Shack. Shake Shack started out in 2001 as a hotdo

Anseong farmland, a culinary destination

With the popularity of Thai food on the rise, Le Cordon Bleu-Sookmyung Academy is hosting “Thai Cuisine Week” from July 11 to 16 to promote authentic Thai gastronomy in Korea.The week-long lecture series will educate and provide participants with opportunities to prepare and try Thai recipes. From globally recognized dishes, such as pad Thai (stir-fried rice noodles), som tam (green papaya salad) and tom yum goong (hot and sour soup with shrimp), to the intricacies of fruit carving and arrangeme

Fresh food delivery company aims to offer lifestyle service, creating quality time for customers

Here’s a nice, refreshing summer side dish! Miyeok, also known as wakame, is an edible brown sea vegetable that is highly nutritious. Dried seaweed is a staple in Korean pantries and it is used to make soups and salads year round. In its fresh form, miyeok is brown. You may see brown fresh miyeok sold in markets. It turns green when blanched in boiling water. You can use fresh miyeok for this recipe.  Once soaked, miyeok turns green, plump and is ready to be eaten. However, blanching it briefly