BOSEONG, South Jeolla Province -- While nearby tropical nations like the Philippines and Indonesia have their hanging rice terraces in Banaue and Tegalalang that serve as major tourist attractions, Korea also has its own natural green splendors for tourism. 　Located at the southern tip of the peninsula is the Daehan Dawon Tourist Tea Plantation -- more often known as Boseong Green Tea Plantation -- in Boseong, South Jeolla Province.  　The lusciously vibrant green tea fields of Boseong is the nat

Kim Eui-jung, whose family has dedicated itself to tea for generations, explains the philosophy behind traditional Korean tea etiquette

The modern beet descends from the ancient sea beet. News that thrilled my inner biologist.　Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and other toothy creatures attracted to its plump, red tastiness. Frantic, it fluttered its green leafy fins toward the shallows, and in an act of evolutionary heroism, sprouted legs, skittered across the sand and planted itself safely on earth -- where we farmers tended and, much like the sharks, downe

Asked why she wrote the cookbook “Breakfast for Dinner” (Ryland Peters & Small, $19.95), author Carol Hilker admits that the morning meal doesn‘t always get the time and respect it deserves: “We skip breakfast a lot. We don’t always have time in the morning to stop and cook, but you can do it at dinner.”　While that bit of practicality sort of explains the impetus for eating breakfast foods at dinner, it doesn‘t completely account for the allure. Hilker says that’s easy: “We all need to indulge e

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It’s easy to make, yet deliciously refreshing.　Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup). They are delicious together. Nabak kimchi (water kimchi) (Korean Bapsang)　It’s a mild, clean tasting kimchi, so nabak kimchi doesn’t call for

Beef straight from auction house to grill at Samjung Hanu Pub

VERONA (AFP) - As he swirls a glass of yellowy green wine made from the trendy pecorino grape, Fabio Centini purrs with enthusiasm.　“I hadn't even heard of this grape 15 years ago,” the Italian-born chef-restaurateur from Calgary, Canada tells AFP between slurps at a tasting of top pecorinos from the Offida area of the Marche region.　“But it is exactly what my customers want. People are looking for new varietals, new experiences.” A man walks past a column of wine bottles on April 10 during the

The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack. (@seung_ryeoll Instagram)Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, the chicken wing fishcake mashes together chicken’s savoriness with fishcake’s chewy texture. The recipe for this is simple. The chicken wing is first deboned and stuffed with fishcake, then it is cooked in an oven, roasted on a grill and served on a paper plate with sauce and sesame salt. Lee said he cam

Lotte Super, a major local retailer, will refund all fruit that customers found unsatisfactory in celebration of the 16th anniversary of its foundation.CEO Choi Choon-seok on Tuesday said, “Neither the price nor the size of a fruit has any effect on customers if it is not delicious. We promise to refund or exchange all fruits that fell short of our customers’ expectations.” (Lotte Super)This new policy will be put into practice from Wednesday’s 16th anniversary sales event. Lotte Super will also

Handmade buckwheat noodles made for over a half a century

What’s the best way to cook lobster tails? How do you butterfly them? 　Lobster, once considered food for servants, is now a moderately priced treat. 　The way you prepare lobster tails is paramount. What you don’t want is chewy, rubbery and tough lobster tails that need to be drowned in melted butter.　Lobster’s soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere

“Koreatown: A Cookbook” (Clarkson Potter, $30) is a cookbook, yes, but chef Deuki Hong and journalist Matt Rodbard go further than recipes, distilling two years of research, interviews and dining across the United States into what they write is “a candid and uncompromised snapshot of what it‘s like to eat and drink in Korean-American communities today.”　“For me, coming as a Korean-American, there’s a sense of pride,” said Hong, who along with Rodbard met me at Dancen, a small Korean grill restau