Master Chef Korea judge Song Hoon to act as executive chef of S-Tavern

Ah, the humble tortilla. It’s been around for thousands of years -- a soft, pliable flat bread that was a cornerstone of the Aztec diet.　And now it’s the fastest-growing segment of the baking industry. Last year, tortilla sales reached $12 billion, dethroning white sandwich bread as America’s No. 1 choice for turning meat, vegetables and/or condiments into finger food.　How did that happen? Simple demographics is part of the reason. The Hispanic population in the U.S. has swelled and so has the i

Acclaimed chefs from Korea and abroad use Jeju ingredients in fresh ways for suprising culinary results

MOSCOW (AFP) -- Moscow’s Aragvi restaurant, once the legendary haunt of KGB spies and cosmonauts, has reopened with its Soviet-era grandeur restored.　The high-end eatery on the main Tverskaya Street, which opened in 1938 at the height of Stalin’s purges, has relaunched under the same name after a $20 million restoration.　The restaurant opened on the initiative of Stalin’s notorious security chief Lavrenty Beria for the use of officials from his NKVD agency, the Soviet secret service later rename

In the world of sugar, frankly speaking, color makes no difference at all. The misconception may stem from some generalized ideas that brown rice is healthier than white rice, and wheat bread over white loaves. But brown sugar is not healthier than white sugar -- they are basically similar both nutritionally and in calories, experts say.The reason why they look different is because their manufacturing processes are different. After the extracting juice from sugar cane, the original sugar soup is

This variation of gimbap is made with canned tuna (chamchi in Korean). You can make the tuna filling the way you make tuna salad with mayonnaise and other ingredients. I added a bit of dijon mustard, lemon juice, and diced celery. A bit of diced onion will be nice as well. 　You can add any typical gimbap ingredients such as egg, eomuk (fish cake), pickled radish, carrot or spinach. In this recipe, I used romaine lettuce, perilla leaves (kkaennip), cucumbers, crab sticks, and pickled radish. The

Young spring greens awaken a new season

Convenience store chain CU has launched rice specifically designed to go with cup noodle products, Tuesday.  Priced at 700 won (60 cents), this 125-gram rice is called “ra-mal-bap,” short for “ramenae-marameokgi joeun-bap” which literally translates to “rice that is good to put in ramen.”Ra-mal-bap (CU)It is common among Koreans to add rice to instant ramen for more filling portions. Unlike the past instant-cooked rice products, ra-mal-bap is a basic white rice shaped into a ball that is conveni

Hailed as the five best chefs in the country, Choi Hyun-seok of Elbon The Table, Jang Jin-mo of A&ND, Yim Jung-sik of Restaurant Jungsik, Tony Yoo of 24 Seasons and Kang Min-goo of Mingles will participate in the upcoming KoreaNYC Dinners event in New York City next month. 　Organized by The World’s 50 Best Restaurants (W50B) association and local gourmet food magazine La Main, the culinary masters will partner with U.S.-based chefs Dan Barber and Carlo Mirarchi and take part in catering multiple

 Sheraton D Cube City presents Sheraton Wine Market　　Sheraton Seoul D Cube City is holding Sheraton Wine Market from noon to 9:30 p.m. on May 1-31.　During the promotion period, guests can enjoy wine with no corkage fee during the meal, and purchase a great selection of wines -- red, white, sparkling wines and champagne -- at special prices. More than 20 kinds of wines are available, including the sparkling wine Chandon, the chocolate, blackberry, and fresh black pepper scented Clos du Val, and t

Spring is in full swing! Gorgeous spring vegetables are everywhere. Among them is asparagus, which tastes best at this time of year. Another spring treasure is tender, thin green onion, called shilpa. It’s mild and sweet. I decided to put these two spring vegetables together with shrimp for these little rolls.  Saeu ganghoe　Ganghoe is a general term that refers to a dish that is made by tying ingredients with a thin green onion. It’s a spring favorite. Nakji (octopus) ganghoe and ojingeo (squid)

Cafe brings toothsome desserts and Australian-style brews to Sinsa-dong

A ginseng variety of samgak kimbap was launched at 7-eleven convenience stores in Korea on Tuesday, in collaboration with Korea Ginseng Corporation. Samgak, or triangle, kimbap have long been a convenience store staple. Rice is formed into a triangle about the size of a baby‘s fist and wrapped in seaweed with any number of varying ingredients inside. Popular fillings are spicy bulgogi and tuna with mayonnaise.  (7-11 Korea)The newly launched product has rice cooked in Cheong Kwan Jang red ginsen

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