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Prominent pro-democracy, labor activist Chang Ki-pyo dies at 78
North Korea sends more trash balloons toward South Korea
US to propose ban on Chinese car software
Third-seeded Haddad Maia wins Korea Open tennis title
Qatar Pavilion at Gwangju Biennale brings solidarity through rain
Bereaved families, Seoul council butt heads over Sewol memorial
Evicted guest burns down inn; 3 killed
[Photo News] Daewoo E&C, Sudop Praha join forces
Eximbank joins hands with Czech state funds
Quad leaders slam North Korean missile threats, reaffirm goal of denuclearization
Samsung, SK hynix market caps plummet W117tr amid semiconductor uncertainty
1 in 5 households to have breadwinner over 80 in 30 years
[Herald Interview] US election may unleash growth for Korea: Laffer
New Fifty Fifty off to strong start
[Photo news] LG Uplus' Gangnam pop-up unveils iPhone 16
Yoon's Prague visit sets stage for W24tr nuclear power plant deal
[Herald Interview] Kentaro Sakaguchi says cultural differences shape 'What Comes After Love'
[Herald Review] Olivia Rodrigo thrills Korean fans with endless energy
Hyundai Motor chief visits Czech plant to boost EV offerings in Europe
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Korean food widening appeal among Chinese people
Apr 12, 2016
A small cooking room in central Beijing is filled with the clatter of dishes and chatter of 15 young Chinese people wearing green aprons and plastic transparent gloves, the smell of spicy red pepper and garlic in the air.In front of the chamber, a female captain dressed in hanbok, or Korean traditional attire, rolled up her sleeve to give directions on how to make kimchi, a Korean side dish made with fermented cabbage and a variety of seasonings."When you go to the market and look for the right
[The Palate] Classic noodles done best at Yurimmyeon
Apr 8, 2016
Handmade buckwheat noodles made for over a half a century
Best way to cook lobster tails
Apr 8, 2016
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
Cookbook, a long journey into Korean-American food
Apr 7, 2016
“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
In Washington, there's more than politics on the menu
Apr 7, 2016
WASHINGTON (AFP) -- Mary Ackley, who lives in the U.S. capital, had to keep an open mind while pursuing her dream of becoming a farmer. So she went underground. It's in the cellar of a Washington pub that the 35-year-old grows microgreens, which are finding favor with local restaurants and residents. “That’s some pretty beautiful basil,” the founder of Little Wild Things City Farm said proudly as she pulled out a tray packed with a lush carpet of tiny plants from neatly stacked shelves set up in
Refugee chefs bring their recipes to NYC food company
Apr 5, 2016
NEW YORK (AP) -- The kitchen hums with activity. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal. Next to her, Iraqi immigrant Dhuha Jasif mixes some pureed eggplant for baba ghanouj. Containers of adas, a lentil stew from the East African nation of Eritrea, sit on a counter. The unusual mix of cuisines is how it works at Eat Offbeat, a Queens-based food delivery service. All seven employees are refugees or asylum seekers who fled their home countrie
Classic, no-fuss sushi at Matsumoto
Apr 1, 2016
Sushi-ya spares the frills and focuses on tradition
Gyeran mari (rolled omelet) with gim
Apr 1, 2016
This Korean rolled omelet, gyeran mari, is made with gim (dried seaweed sheet). Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim sheet. Gyeran mari is made by cooking beaten eggs into a thin sheet until almost set, then folding in layers, and cutting into pretty, eye-catching slices. It’s an easy dish to whip up! The key to making gyeran mari that’s tender and delicious is to cook it over a gentle heat. If the heat is too hig
Britain's remaining milkmen keeping tradition afloat
Mar 31, 2016
ST. ALBANS, United Kingdom (AFP) - Once a daily sight on every British street, a dwindling but resilient band of milkmen still go out at the crack of dawn to deliver bottles of fresh milk to the nation's doorsteps. The overwhelming majority of milk used to be sold at the front door until the supermarket revolution all but wiped out this very British institution. But by selling more than milk and embracing the Internet, the few thousand remaining milkmen, including Neil Garner, have breathed new
New 'smart' bottle helps uncorked wine keep longer
Mar 31, 2016
NEW YORK (AFP) - A US startup says it has created the world's first “smart” bottle which can keep wine as fresh as the day it was uncorked for up to a month. The Boston-based Kuvee company said in a statement that the industry “has been slow to innovate beyond the glass bottle and cork.” Kuvee’s specially designed bottle with its intricate valve system “prevents oxygen from touching the wine, so wine stays fresh for up to 30 days after opening,” said company founder and CEO Vijay Manwani, in a p
KTO ‘Hansik’ food guide wins Mercury Gold Award
Mar 29, 2016
The Korea Tourism Organization’s international food guide “Hansik,” about the history and culture of Korean cuisine, has received the Gold Award at the 2015-2016 Mercury Excellence Awards. The Mercury Awards are part of the American-based MerComm Inc. International Awards Programs, which has been honoring outstanding achievement in professional communications for 29 years. A page from the Korea Tourism Organization‘s Mercury Excellence Awards gold-winning book, “Hansik” (Korea Tourism Organiza
Ancient Korean food comes to life in Japan after 13 centuries
Mar 27, 2016
Ancient Korean delicacies from 13 centuries ago were presented at a Japanese shrine near Tokyo on Sunday, pinning hopes that food will forge a lasting harmony between the two neighboring countries whose bilateral relations have been frayed over a host of issues. The historical celebration was held in the beautiful UNESCO-listed shrine of Koma Jinja in Hidaka, Saitama Prefecture, located in the northwestern fringes of the Tokyo Metropolitan Area.The Japan-South Korea Culinary Culture Association,
Fish cake recipe boasts spicy island heat
Mar 25, 2016
Middle of nowhere is a long haul for a fish cake. But apparently that’s the best spot. I learned so from my husband’s cousin’s wife, who confided she’s from St. Helena. I squinted: Where? Her lush accent didn’t sound like St. Helena, California. Nor St. Helena, South Carolina. St. Helena Island, I learned, is a volcanic speck in the South Atlantic, a place so remote it served as Napoleon’s prison. Ships navigating the trade winds drop by, which explains the cuisine: ocean bounty, exotic spices a
[The palate] Hong Shin-ae, culinary authority and celebrity chef
Mar 25, 2016
A spirited mind in the kitchen
In Minneapolis, bellying up for ... tap water
Mar 24, 2016
MINNEAPOLIS (AP) -- It's a bar that serves nothing but tap water. For free. The concept, developed by two Minneapolis artists, started as pop-ups across the country, ranging from an event at a North Carolina artists’ space to a waterfront fundraiser in Chicago to a four-month run at an art museum in Arkansas. They've been such a hit that Colin Kloecker and Shanai Matteson are preparing to open a storefront Water Bar in northeast Minneapolis, a taproom serving pints of city water plus limited-edi
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