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Top prosecutor vows probe into first lady according to principles
S. Korea to stage drills against large-scale aerial attack
Yoon proposes law protecting nonunion workers
Ex-Marine division chief returns home after 22-hr questioning over conscript's death
Key S. Korean, USFK special operations officials to hold rare meeting amid NK threats
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Import prices up for 4th month in April on higher oil prices
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[Graphic News] Only 34% of S. Korean elites favor nuclear arms
[Grace Kao] American racism against Stray Kids
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[Editorial] Dating violence
S. Korea, China agree to work for successful trilateral summit with Japan: Seoul ministry
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NewJeans' members' parents complained to Hybe, email shows
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Clubby Italian dining
May 20, 2011
The booming lounge music that fills the dark, cavernous space of Addiction Plus might confuse many first timers ― is it a restaurant or is it a lounge?Contrary to its eclectic interior, which has a disco ball over the lounge area with huge mattresses and oversized cushions, an organ in a corner and strictly utilitarian tables and chairs, and an equally eclectic mix of music ― over the course of th
[Korean Kitchen] Bibim-naengmyeon (Mixed cold buckwheat noodles)
May 20, 2011
“Bibim-naengmyeon” is a dish of cold buckwheat noodles mixed with spicy and thick red pepper sauce. It may be garnished with raw fish. It is also called “Hamheung-naengmyeon” because it was a regional food of the Hamheung district in South Hamgyeong Province. Bibim-naengmyeon (KTO)Ingredients ● 600 g buckwheat noodles (dried) ● 100 g minced beef● 100 g radish● 1 cucumber,½ tsp salt● 100 g pear ●
Shakes and Floats
May 20, 2011
Authentic soda fountain drinks for a cool summerMilkshakes so thick they require a spoon and floats topped with scoops of ice cream are classic American drinks that stir up fond memories of the 1950s, when the soda fountains, burger joints and diners that served them abounded. Even today, that is where you will most likely find them, served up with a burger and fries, which, according to Brooklyn
Madoff’s wine fetches $41,530 for Ponzi victims
May 20, 2011
Starter kitchen: Easy recipes and advice for new cooks
May 18, 2011
June ought to be called the freshest month. College graduates move into their lives, newlyweds set up house, and a new crop of cooks hits the kitchen.New York food writer Brooke Parkhurst has been there. When she graduated from Davidson College in 2002, she moved to New York for a career in TV journalism. Instead, she became a novelist with “Belle in the Big Apple,” and married a chef, James Brisc
Bon appetit! Enjoy eating alone
May 13, 2011
Cooking solo grows up, classes offer recipes for oneHave you ever eaten over the sink or in front of an open fridge and felt miserable? Cooking for one is not typically seen as an exciting proposition. Whether you are a student or a single working adult, many people living alone end up eating leftovers or the same thing meal after meal.So it was for 24-year-old student Kim Hye-seon, until she foun
Mystery collector to sell rare wines
May 13, 2011
Wine this week: 2009 Larochette-Manciat Macon ‘Les Morizottes’
May 13, 2011
In glorious warm weather like this, if you’re going to drink a Chardonnay, make it something crisp and minerally like this fine Macon. The fruit carries hints of celery seed, anise and melon. Lithe and elegant, this Maconnais Chardonnay isn’t weighed down with oak. The price is right too, from this undervalued region. The Larochette Manciat — Macon (Burgundy) 2009 (Los Angeles Times/MCT)Drink it w
Beef tripe for lunch, anyone?
May 13, 2011
A Japanese restaurant has opened in the Sinmuro neighborhood, offering a new choice for the many office workers in the area jaded by the usual offerings of Korean eateries.Yamaya, which bills itself as “Hakata motsunabe dining and bar,” offers a choice of five set menus during lunch hour: Deep-fried chicken seasoned with Pollack roe; Hakata Gameni, chicken braised in soy-seasoned broth with chunks
Haemul-pajeon (Seafood Green Onion Pancake)
May 13, 2011
Haemul-pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. It is a well-harmonized dish studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous dish from Busan in South Gyeongsang Province. Dongnae-pajeon (KTO)Ingredients ● 100 g mussel flesh, 70 g clam flesh, 70 g oysters● 200 g small green onions ● 1 green pepper ●
Makguksu, not just the other naengmyeon
May 13, 2011
Gangwon Province dish is a versatile, do-it-yourself take on chilled noodlesOutside the weathered storefront of Chuncheon Makguksu in Euljiro-4-ga, Seoul, patrons file in to grab a table and enjoy the establishment’s famed noodles. Even past lunch hour, the restaurant is packed. Bowl after bowl of the traditional Gangwon Province dish, “makguksu,” arrives. In the kitchen, a woman works with a cont
World chef Cheryl Forberg puts flavor first
May 6, 2011
A guide to sipping
May 6, 2011
Cocktails and nosh for urban bar-hoppersBalmy weather takes nightlife up a notch, bringing the crowds into watering holes throughout the city. Beer, wine and soju are tip-top staples for the thirsty party-goer. For the pub crawler in the mood for a sip, cocktails are where it’s at. Here’s a quick look at a couple of places worth checking out for a tasty tipple or two. The Timber House If you’re lo
Around the hotels
Apr 29, 2011
Lotte Hotel SeoulThe hotel’s restaurant Peninsula offers a special cake baking class on Children’s Day from 11 a.m.-2 p.m. Participants can take part in the cake-baking experience and also enjoy a lunch buffet. Children will also receive a Children’s Day gift. A variety of activities, such as face-painting, caricature-drawing and magic shows will be offered. The fee is 300,000 won for a family of
World Chefs-Waxman shares passion for Italian cooking
Apr 29, 2011
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