Michelin star chefs cooked up fusion dishes using Korean sauces such as doenjang (fermented soybean paste), ganjang (soy sauce) and gochujang (hot pepper paste) on Wednesday at the opening of the charity event “Taste of Star Chefs.” South Korean chef Edward Kwon, the host of the event, has invited six celebrity chefs to his restaurants in Seoul. The chefs will create special menus using Korean ingredients at LabXXIV in Cheongdam-dong from Nov. 17 to Dec. 16, and The Mixed One in Hannam-dong from

LOS ANGELES ― Don’t look for macaroni and cheese, hamburgers or tuna melt sandwiches at the renovated dining commons at UCLA’s Rieber Hall dormitory. Instead, a hungry student will find such dishes as spinach and seaweed roll, pork ramen with miso, Buddha’s delight and chicken tikka masala.The 600-seat facility offers exclusively Asian-style food from seven national cuisines. And in case visitors don’t realize that something different is going on, hosts welcome them in several Asian languages an

Garosugil ― the tree-lined, shop-packed street in Sinsa-dong, Seoul ― has been a hotspot for years. After the initial wave of businesses set up shop on the main thoroughfare, a profusion of establishments, boutiques and other businesses branched out into neighboring streets flanking both sides of the main street. At first, the whole mass was referred to as Garosugil, then it got so big that the side streets took on a name of their own ― Serosugil. With practically every nook and cranny taken up

Rodenbach Grand Cru is a Flanders red ale, a Belgian style that is lighter-bodied but deeply complex. Despite its relative lightness, a well-executed Flanders red is sweet, sour, fruity, dry, rich and clean all at once.Little wonder that an almost 200-year-old Belgian label like Rodenbach would be a definitive take on one of the country’s signature styles. In standard Rodenbach, 25 percent of the batch is aged for two years, then blended with an unaged version. The Grand Cru changes the ratio to

A cheese platter is a staple of home entertaining, but spending a little extra time at the cheese shop can help you create a board that rises above the average lump of cheddar.Cheese is probably the easiest appetizer to serve because it requires no preparation and is universally enjoyed. (There’s a reason why you see it at every party.)When putting together a cheese platter, there are no rules, but there are a few guidelines that can help make the presentation both tasty and interesting.First, c

The air outside GreenBar Collective craft distillery in Monrovia, California, is getting warm, but it still crackles with the crispness of fall. Inside the bright, white warehouse, two employees bottle fresh apple bitters while Keith Taylor, the bar manager for sprawling Echo Park restaurant Mohawk Bend, chats with GreenBar’s founders and master distillers, Melkon Khosrovian and Litty Mathew. They stand beside a silver tank of ruby red hibiscus liqueur that Taylor uses to make a limoncello-based

Autumn nuts accent buns and pies at It’s CrispyPecans are harvested in America during fall, making them an autumn delicacy, and in the U.S., where a majority of the world’s supply of these nuts is grown, the big cinnamon buns and namesake pies that use them to great effect are also commonly enjoyed this time of year. There is something infinitely comforting about waking up in the morning, brewing up a hot mug of coffee and enjoying it with a massive, sticky pecan-studded bun, or gathering around

Sinseollo is a casserole containing different types of meats, fish and vegetables in broth. The ingredients are placed around the pot according to color. Nuts and other delicacies accompany the meat, fish and vegetables in one pot. It provides an array of flavors and nutrients.Ingredients ● Broth: 200g beef (brisket, shank), 100g radish, 8 cups water ● Seasoning sauce ① : 1 tsp clear soy sauce, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1 tsp clear soy sauce, 1/2 tbsp salt ● 100g beef (t

The impression of Canada is that it is a cold country that also happens to produce wine. So nothing says Canada more than a bottle of ice wine.The Canadian Embassy recently held an event to introduce new labels from Pillitteri Winery in the Niagara region of Canada. One label they recently introduced, Canadian Dream, was made exclusively for the Korean market and is currently available at Emart stores. “The difference between this one is that it is above average quality but not as excellent as o

What a rich, beautiful white from Galicia in the northwestern corner of Spain. It’s got everything going for it ― definition, minerality, good acidity and a touch of oak. Complex? This bottle could hold its own against a Meursault or a top California Chardonnay.The grape is Godello, and the grapes come from two old vineyards, 70 and 85 years old respectively. The winery is a project of the Gil family of Jumila, Bodegas Godeval and Spanish wine importer Jorge Ordonez, who, more and more, is getti

Italian-born Massimo Mele, executive chef of the Hugos Group in Sydney, said he will show how easy and simple making pizza should be in his upcoming cooking class at the Banyan Tree Club & Spa Seoul.Mele is in Seoul for a week as a guest chef for the Italian promotion “Festa Italiana” which runs through Tuesday at the hotel’s European restaurant The Festa Bistro and Bar.“I’m gonna show people how simple pizza should be. Pizza classes are really good because you can do it with your kids,” Mele to