Kimchi, a spicy, fermented cabbage dish, is served at almost every Korean meal. (Korea Tourism Organization)Trucks loaded with piles of napa cabbages carry the season’s fresh produce to grocery stores. Makers of red rubber gloves go all out to ensure sufficient supply, while the nation’s weather agency releases a special forecast, predicting the ideal dates for kimchi-making. All for the love of Korea’s national side dish. From mid-November till early December, before the cold fully sets in, Kor

New approaches to kimchi gain traction in U.S., London and Seoul

Creative insect-based dishes, dessert and insect farms on the rise

Slow cooker dakjjim (Korean Bapsang)This recipe is a slow cooker adaptation of a classic Korean braised chicken dish -- dakjjim. With a slow cooker, it’s so much easier to make this moist and tender chicken that’s full of flavor. You throw the ingredients in the slow cooker and forget about it until the meat is fork tender and ready to be served. You don’t need to add any water or broth in addition to the sauce in the recipe. Slow cooking brings out a lot of natural juices from the meat and vege

A recipe for one cabbage of baechu kimchi

Barista Caleb Cha talks about the creativity, confidence and training behind his latte art championship win

Grand Hilton Seoul presents swellfish at MitsumomoJapanese restaurant Mitsumomo at the Grand Hilton Seoul will be presenting swellfish dishes until Dec. 31.Mitsumomo is offering set menus with the best quality swellfish from the clean waters of the Tongyeong Sea. The set menus include marinated swellfish skin with dropwort, swellfish sashimi, swellfish tempura, swellfish chiri or spicy swellfish stew.Swellfish is especially good for blood circulation and very effective for skin care, both for wo

Seochon-based Italian restaurant offers up its take on the classic slice

A display of dishes created for the 2018 PyeongChang Games (Rumy Doo/The Korea Herald)Celebrity chef Edward Kwon has created 10 new Korean-Western fusion dishes for the 2018 PyeongChang Olympics with local, accessible ingredients and easy-to-copy recipes. The dishes, which were revealed at a press conference Tuesday, consist of traditional Korean cuisine with a Western twist, such as pasta made of buckwheat noodles, the quintessential Korean bibimbap with crispy fried rice and salad, and tortill

Two chefs -- Udaygiri and Kasiviswanathan -- introduce ‘India’s sustainable cuisines’

Buam-dong shop specializes in British baked goods

Doenjang jjigae is a stew made with fermented soybean paste. This recipe is a variation made with an assortment of seafood for a refreshing, flavorful stew. Any type of seafood can be added. The typical additions are clams, mussels, shrimp, squid and oysters. You can use any of these or a combination.　A trick you can use for doenjang jjigae is to use a small amount of vinegar at the end. It will brighten the doenjang taste, making the stew even more delicious. Nothing’s better on a cool day than

Hotel Cappuccino opens in SeoulHotel Cappuccino in Nonhyeon-dong, Gangnam, said it has officially opened for business this month. Occupying 18 floors above ground and three below, Hotel Cappuccino is an all-new urban lifestyle destination boasting 141 guest rooms and aspiring to become Korea’s first hotel to embody the concept of “Creating Shared Value.”Based on a simple, modern design concept, Hotel Cappuccino offers 141 guest rooms, three food and beverage outlets -- a cafe, restaurant and bar

Selena Wedding Hall renovated for new openingImperial Palace Seoul said it renovated its Selena Wedding Hall with vintage gold and white decor of authentic European style concept. In celebration of the new concept launching event, Imperial Palace Seoul is offering a table flower décor upgrade benefit to soon-to-be newlyweds that are tying the knot in Selena Wedding Hall next March. Pinned as the representative of “luxurious Gangnam wedding,” Imperial Palace Seoul wedding boasts 26 years of servi

Autumn is a good time to start eating more root vegetables. Ueong (burdock root) is very popular in Korea and other Asian countries. It’s full of nutrients and an excellent source of fiber. The root has a sweet, earthy flavor and crisp, chewy texture. Ueong jorim is a simple dish to make by lightly braising in a sweet, soy sauce.Gently scrape off the skin with a knife or the back of a knife. Since the root is pretty fibrous, I like to cut it into match sticks. Once it’s cut, the root will turn b