Back To Top
K-Pop Herald
The Investor
The Herald Business
The Herald POP
Real Foods
Newsletter
Sign in
National
Politics
Social Affairs
Foreign Affairs
Defense
North Korea
Hwang on China
Science
Diplomatic Circuit
Education
K-Wellness
Business
Industry
Technology
Transport
Retail
Finance
Economy
Market
Money
Life&Style
Culture
Travel
Fashion
Food & Beverage
Books
People
Expat Living
Arts & Design
Health
Entertainment
Film
Television
Music
Theater
K-pop
esports
Sports
World Cup
Soccer
Baseball
Golf
More Sports
World
World News
World Business
Opinion
Editorial
Viewpoints
English Eye
Podcast
English Cafe
#Hashtag Korea
Topics
Hello Hangeul
Weekender
Interactive
PR Newswire
Global Insight
한국어판
Mobile Version
Subscribe
KH Media Kit
RSS
Twitter
YouTube
Instagram
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
+
Life&Style
All
Culture
Travel
Fashion
Food & Beverage
Books
People
Expat Living
Arts & Design
Health
[Weekender] Modern Korean cuisine goes mainstream
Oct 31, 2014
Ha Jung-yun, 37, who enjoys exploring gourmet restaurants, has written more posts about Korean restaurants on her Facebook page over the past year. “It is fun to taste Korean fusion food, served at a newly opened restaurant with a modern look and at a reasonable price,’’ she said.Modern takes on Korean cuisine, better known as hansik, are a new trend in the restaurant scene here. “I like modern hansik because it is lighter and experimental, while using healthy and fresh ingredients,’’ Ha said.“T
[Weekender] Celebrity chef eyes Korean-French fusion
Oct 31, 2014
For many Koreans, Leo Kang is a celebrity chef who gained overnight fame after appearing as a judge on food-focused cable channel Olive-TV’s culinary competition “Master Chef Korea.”His straight-talking style, exemplary career and eye-catching looks helped put him on the map. But what matters more for him than being a celebrity is finding the true colors of his foods. “I have tried to present the dishes that I imitated from world-famous chefs, but now I want my dishes to show my own colors,” Kan
[Weekender] Bibimbap: Perfection in a bowl
Oct 31, 2014
Bibimbap, essentially rice mixed with meat and vegetables, often tops surveys on Korea’s signature dishes. It has been popular as a health food both domestically and overseas for quite some time.But the basic recipe of cooked rice with vegetables, beef, garnishes and red pepper paste is not all there is to it. In fact, bibimbap can be a whole lot more, according to “World’s Choice for Well-Being, Bibimbap,” a book that introduces 75 takes on the dish, written by Jhun Ji-young and published by Le
Around the hotels
Oct 31, 2014
Thanksgiving roast Turkey at The Westin Chosun Seoul Vecchia e Nuovo, the Westin Chosun Seoul’s Italian Bistro, offers the whole roasted turkey and Australian prime rib prepared with peppercorn sauce for Thanksgiving and year-end parties from Nov. 10 to Dec. 31. The essential Thanksgiving side dishes such as mashed potatoes, gravy and cranberry sauce will be offered with roast turkey with chestnut stuffing. Reservations should be made at least three days in advance. Delivery is available during
Bill Granger’s famous eats in Seoul
Oct 31, 2014
Australian star chef opens first Korean outlet in Jamsil
Sesame Broccoli
Oct 31, 2014
Broccoli is one of those vegetables you either love or hate, but we all know it’s incredibly healthy. Sesame broccoli is a family favorite. Blanch (or steam) the broccoli, and dress it with generous amounts of sesame oil and sesame seeds. There you have it -― a quick side dish that’s nutty, crunchy and delicious! Eat your broccoli!Ingredients:● 450 grams broccoli● 1 tablespoon sesame seeds, roasted and crushed*● 1 tablespoon sesame oil● 1/2 teaspoon minced garlic● Salt to taste (about 1/2 teaspo
5 Most Innovative Korean Restaurants in NYC
Oct 27, 2014
NEW YORK -- The demand and enthusiasm for Korean food in New York City have been recently growing steadily among New York foodies. Kimchi, the quintessential Korean side dish, pickled and spiced cabbage, is now being sold in common bodegas as well as at larger supermarkets such as Whole Foods Market and Trader Joe’s. One of the reasons for Korean food’s success is contributed to its appeal to both vegetarians and meat-lovers alike -- with the healthier, vegetarian dishes and with famous barbecue
Serving up Korean food with a sexy twist
Oct 24, 2014
Celebrity chef Judy Joo to open hip London restaurant-bar with eye on the world
Stuffed popovers and blue velvet cake at Melting Shop
Oct 24, 2014
New restaurant-dessert bar serves up revamped American-Italian fare
Around the hotels
Oct 24, 2014
Lotte Hotel Seoul invites Michelin-starred Korean chef Lotte Hotel Seoul’s Mugunghwa is hosting Hooni Kim, owner-chef of the Michelin-starred Danji and the acclaimed Hanjan in New York. The celebrated chef has been invited to present the creations he serves at Danji and Hanjan. The lunch menu, priced at 95,000 won, includes New York-style cold spicy sea bream soup with seaweed and fumet sherbet, Korean beef tartar with natural pine mushroom, butterfish simmered in soy sauce or Hooni Kim-style sp
A pie to remember
Oct 24, 2014
Sunday mornings other Minneapolis families went to church; we picked up bagels at the Lincoln Del. That’s how I knew we were Jewish.Dad ordered a baker’s dozen, sliced lox and cream cheese. Also Max’s half dills, whitefish wrapped in paper and a block of gritty halvah. I helped by gazing into the glass case. It was cold, bright and packed with astounding confections. I was mesmerized by the frog cakes, cut to reveal raspberry smiles.Once, the woman behind the counter lifted out a chocolate-cover
Around the hotels
Oct 17, 2014
‘Hip flask cocktails’ at Park Hyatt SeoulThe Timber House at Park Hyatt Seoul is serving “hip flask cocktails” in the whisky bottles that people put in their pockets to heat them with body temperature during the cold season. The Timber House is presenting the unique experience of enjoying cocktails in these hip flasks. The hip flask cocktails come in five different kinds. “Talking to Myself” has a bittersweet flavor from a blend of rum, Campari liquor and orange essence. “Butterfly Effect” has s
Bewitch is back
Oct 17, 2014
Beloved dessert shop returns in new Seorae Village location
Hobakjuk (pumpkin porridge)
Oct 17, 2014
Hobakjuk (pumpkin porridge) (Korean Bapsang)With the weather getting colder, we could all use some warm comfort food. For Koreans, juk (porridge) is a popular comfort food either as a light meal or a snack. Hobakjuk is typically made with danhobak and sweet rice. Danhobak means sweet pumpkin or squash and is a variety of winter squash. Traditionally, there are two ways to incorporate sweet rice into this porridge. One is to add small rice cake balls made with rice powder, and the other is simply
Ojingeo muchim (spicy squid salad)
Oct 10, 2014
Ojingeo muchim (spicy squid salad) Korean BapsangOjingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. It’s also called ojingeo cho (vinegar) muchim. Along with ojingeo bokkeum, stir-fried squid and vegetables, ojingeo muchim is one of the most popular ways to prepare squid in Korea. Cucumber and Korean radish (mu) are common vegetables for this dish. I did not use radish in this recipe to keep it simple, but try it for an extra crunch factor. If you
MOST POPULAR
01
40% of Korea's workers who reported bullying faced retaliation: survey
Over 82,000 Korean young people unemployed, not searching for job long-term
02
03
600 evacuated as heavy rain floods roads, homes in southern regions
[KH Explains] Can smart chargers ease tensions over EV fires?
04
05
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
[Weekender] Young Koreans more open to Japanese cultural products
06
07
New Fifty Fifty off to strong start
1 in 5 households to have breadwinner over 80 in 30 years
08
09
Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
Doctors defend colleague accused of blacklisting non-strikers
10
81
82
83
84
85
86
87
88
89
90