When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae. It’s a go-to stew in Korean homes. Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don’t remember ever getting tired of it. There are many ways to make it. The popular version, which is also my favorite, is made with fatty pork. Kimchi and fatty pork is a match made in heaven. To add extra flavor, cook the kimchi

“Secret of Curry,” an online post, has gone viral in Internet communities. 　The post explains that curry is good for the health due to the medicinal effects of its powdered spices.  　Most curries contain turmeric, cumin, allspice, cardamom, ginger, garlic and capsicum -- spices with strong anti-bacterial properties. 　According to recent studies, curries are known to improve memory, appetite and immunity. They also help stave off Alzheimer’s, cancer and obesity. 　Curry, which originated from Indi

Famed baker Lee Ho-young launches new bakery-cafe in Coex

Bossam is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in salted napa cabbage leaves along with radish salad (musaengchae, or muchae) and saewujeot (salted shrimp). Sometimes, fresh garlic slices, chili pepper slices or fresh oysters are added. Salted napa cabbage is traditional, but you can also use lettuce or perilla leaves to make wraps. Or, enjoy it simply wrapped in a piece of well-fermented kimch

Tasty take on Vietnamese street sandwich in Hannam-dong

Agujjim (also called agwijjim) is a spicy fish dish made with agu (monkfish) and kongnamul (soybean sprouts). The dish originated from the southern coastal city of Masan. In the past, this not so good-looking fish wasn’t consumed as a food item in Korea due to its appearance. The story behind the birth of this dish is that some fishermen didn’t want to waste their catches, so they brought them to an eatery and asked the cook to make a tasty dish. That was in the 1960s. The dish is now enormously

Chefs in France have spoken out about the increasing number of diners who disrupt their restaurants by taking endless photos of their food.Now a group of leading restaurateurs is campaigning to end the culture of “food porn” and ban smartphone photos in their restaurants, business and technology news website Business Insider reported.A chef said that his customers had sometimes set off a series of flashes, repositioned their tables, taken each photo several times, then posted it on social media

 Vodka-caviar pairing at Oakwood Premier Coex Center SeoulThe hotel offers premium caviar canapes paired with Absolut Vodka at the bar on the fifth floor until Feb. 28. The caviar canapes will be served with Russian traditional wheat pancake Blini which is eaten during Russian holiday Maslenitsa, known as Pancake Week. Three set menus, which all include the vodka and caviar canapes, are served during the promotion. The bronze set includes grilled sausages and hot dishes; the silver set includes

Rotis and other classic eats at Itaewon spot

Haemul bap is rice cooked with seafood and served with a sauce. This type of rice bowl is very popular in Korean homes. By throwing in a few other ingredients while cooking the rice, you can have a filling one-pot meal. The obvious benefit of cooking the other ingredients with the rice is that the rice will soak up the flavors as it cooks. Because my rice cooker locks once it’s started, I cook haemul bap on the stove so I can add the seafood later in the cooking process to avoid overcooking. Wat

 Strawberry dessert buffet at Sheraton Grande WalkerhillThe Pavillion, the lobby lounge at Sheraton Grande Walkerhill, is offering the “Very Berry Strawberry” weekend dessert buffet from Feb. 8 to Mar. 30. The buffet is available every Saturday and Sunday and will be offered in two shifts: from 1:00 p.m. to 3:00 p.m., and from 3:30 p.m. to 5:30 p.m. Reservations must be made in advance. The dessert buffet, which has been running for seven years, will feature a variety of strawberry desserts such

Sam’s Bagel and Roastery serves up solid brews and eats

Mu namul is an excellent cold weather side dish. It’s simple, nutritious and tasty! In season, the radish tastes so good in its natural state that you really don’t need to add much of anything else to make this dish delicious. Typically, it is made by a combination of stir-frying and steaming. The julienned radish is first stir-fried with a little bit of oil, and then covered and cooked over low heat to steam. The result is a healthy vegetable dish that is mildly flavored and naturally sweet. In

AUSTIN, Texas ― Even though her mother is from South Korea, Abigail Lunde didn’t really like kimchi growing up.“My mom would put a little bowl of water next to my plate and wash it off for me,” says Abigail Lunde, now 28, of the fermented side dish that almost every Korean (well, 95 percent, according to a recent survey) eats at least once a day. “My mom wanted me to be Americanized,” Lunde says. “We would go back (to South Korea) every few years to visit, but I didn’t understand the culture. I

Exploring the eating traditions of the Korean Lunar New Year table