New gastropub pairs craft beer on tap with hearty eats

Kkaennip kimchi (perilla kimchi) (Korean Bapsang)Kkaennip is a fragrant herb that is widely used as a vegetable in Korean cuisine. It is a variety of perilla, which is a member of the mint family, and has a distinct, robust flavor. The fresh leaves are usually used as ssam (wraps) for grilled meat or fish, or added to other dishes such as bibim guksu (spicy noodles), savory pancakes or jjigae (stews) for extra flavor. However, pickling kkaennip, either as jangajji or kimchi, is hugely popular in

Chuseok holiday feast at Sheraton Seoul D Cube City HotelSheraton Seoul D Cube City Hotel’s buffet restaurant Feast presents Korean traditional Chuseok cuisine in celebration of the holiday from Sept. 7-8. The hotel chefs will present Chuseok holiday menus such as galbijjim braised beef rib, japchae noodles and various kinds of jeon pancakes. The dessert section will present a wide variety of traditional Korean desserts, including rice cakes, persimmon, soojeonggwa cinnamon punch and sikhye, a s

Seasonal desserts and pretzel cookies in Cheongdam-dong

Hobak buchim (zucchini pancakes) (Korean Bapsang)One of my favorite things to make with summer zucchinis is hobak buchim. Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some other vegetables such as perilla leaves, chili peppers, scallions or onions to complement. I added sliced sweet onions in this recipe. Salt the julienned zucchinis and squeeze out the liquid for a crunchy texture

Dwaejigogi doenjang gui (doenjang marinated pork) (Korean Bapsang)This doenjang (Korean fermented soybean paste) marinated pork is another great option for your Korean BBQ this summer. No doubt, pork marinated in a spicy gochujang sauce ― dwaeji bulgogi (aka jeyuk bokkeum) ― is more popular these days. But this preparation, which is also known as maekjeok, dates back to early Korean history, long before chili peppers were introduced to Korea. Maekjeok evolved over time, and it’s believed to be t

Mexican fusion spot’s second act opens near Gyeongnidan

Seasonal summer menu at Renaissance Seoul Hotel Renaissance Seoul Hotel’s Japanese restaurant Irodori is offering a summer seasonal food promotion until Aug. 31. Featured on the menu are the River Eel special and Spicy Croaker set, both priced at 120,000 won. The River Eel special includes broiled river eel with steamed rice, clear soup, river eel sushi and tomato soba noodles. The Spicy Croaker set, Irodori’s signature item, includes broiled eel, spicy croaker soup and steamed rice. The appetiz

Famed French baker’s shop lands in Seorae Village

Peruvian Food Festival at Grand Hyatt Seoul Grand Hyatt Seoul’s signature restaurant The Terrace is inviting guests to a culinary tour of authentic Peruvian cuisine. The Peruvian Food Festival, co-hosted by the Embassy of the Republic of Peru, will feature Peruvian and South American dishes cooked by a visiting native chef. To be included in the selection are Ceviche, a lemon-ripened seafood dish, Chicharron, a chewy pork rinds recipe, and Aji de Gallina, a tasty preparation of soft chicken brea

Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very crispy and tasty! Always look for cucumbers that are firm and slender. Lightly salt the cucumbers first and let them stand for a while to draw out water. This process gives the cucumbers an extra crunch. You can eat this cucumber kimchi 20 to 30 minutes after making it. If you like it mellow, leave it o

Hwachae (Korean traditional fruit punch) (Korean Bapsang)Hwachae is a Korean traditional fruit punch, which is made with various fruits and sweet drinks. There are many variations, and some are even made with edible flower petals or grains such as barley or rice cakes. Traditionally, the base drink is water sweetened with honey, syrup or sugar. These days, carbonated drinks and fruit juices are also commonly used. Hwachae made with watermelon (subak) is a summer favorite. I made it here with gin

Opening of Cafe 395 at Millennium Seoul Hilton Millennium Seoul Hilton is opening the doors of its new flagship restaurant Cafe 395 following a three-month-long renovation. Based on the “open kitchen” concept, Cafe 395 brings diners face to face with chefs who prepare dishes for the restaurant’s buffet selection on the spot. From the seafood corner to the grilled station, from Asian specialties to the Italian and French tables, Cafe 395 offers diners an international experience. The buffet, whic

Eatery in Seoul’s Cheongdam tosses the wheat and meat

Gochujang saewu gui (spicy grilled shrimp skewers) (Korean Bapsang)Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Korean red chili pepper paste). Simply add a couple spoonfuls of it to your usual marinade for grilling shrimp. It turns what would have been ordinary grilled shrimp into something totally different and delicious. How can you go wrong with gochujang? This grilled shrimp is savory, peppery, slightly swe