The Korea Herald

Wine of the week: 2008 Allende White Rioja

Sept 23, 2011

Looking for an alternative to Chardonnay and Sauvignon Blanc? Lately, some interesting whites are coming out of Rioja, and Allende’s Rioja Blanca is one of them.A blend of Viura and Malvasia aged in French oak, the 2008 is a rich, almost oily wine, with an extravagant scent, from this relatively new
Gungjung-tteokbokki (Rice cake pasta with vegetables, royal style)

Sept 23, 2011

Gungjung-tteokbokki is a dish made of white rice cakes, beef and a variety of dried and raw vegetables stir-fried with soy sauce for seasoning. Tteokbokki was not spicy and only made with soy sauce until the 18th century. Now, however, it is cooked with a spicy red chili paste, which has been seen i
Making Korean cuisine for foreign palates

Sept 19, 2011

MUMBAI ― Cooking Korean food for foreign palates in foreign lands requires much creativeness and resourcefulness. Chef Bae Han-chul, formerly with the InterContinental Hotel in Seoul and currently a professor at Gangdong University, who served a five-course hansik meal for 200 people at a Korean foo
Bittersweet surrender: Try these over ice and soda or in a cocktail

Sept 16, 2011

It’s a bitter world out there ― bitter as in a growing tide of cocktail bitters, digestifs and aperitifs.The taste imparted by bitter herbs, roots and tree bark isn’t for everyone. But I like the flavor, especially in pre- and after-dinner drinks, and am intrigued when encountering a new one (or at
European sweets in a French village

Sept 16, 2011

Liege waffles, salted caramel éclairs, madeleines and moreNearly 30 years have passed since the residential area called Seorae Village began to earn itself a reputation as a charming French neighborhood. Drawn to the baguettes spun out by the landmark Paris Croissant, and to the quaint wine s
Hobaktteok (Pumpkin rice cake)

Sept 16, 2011

Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin. Tteok has a long history in Korea. It can be served as a main dish as a substitute for rice, or as a special food for a festive day or birthday. There are various kinds of tteok with different ingredients. Hob
India bites into Korean cuisine

Sept 15, 2011

Taj Mahal hotel group hosts Korean Food Promotion events in Mumbai, New DelhiMUMBAI ― Korean cuisine was introduced to Mumbai, India, for the first time Wednesday night.The Korean Food Promotion, jointly organized by the Taj Mahal Palace Hotel and Corea Image Communication Institute, kicked off with
First Asian wine master brings Asian vocab to wine

Sept 13, 2011

The first Asian Master of Wine wondered why only Western ingredients were used to describe wines and decided to try using those from Asia. “The significance of Asian cuisine is a pretty major force all over the world. You see Chinese restaurants, Korean restaurants and Japanese restaurants everywher
Wine of the Week: 2009 Roccafiore Grechetto di Todi ‘Fiorfiore’

Sept 9, 2011

Fiorfiore is pale gold with a scent of tropical fruit and flowers. The 2009 is rich and round, but with a nice snap of acidity. (Los Angeles Times/MCT)The white grape Grechetto has a long history in Umbria in central Italy. It’s an essential part of the blend for the region’s best-known white, Orvie
Daehajjim (Steamed prawns)

Sept 9, 2011

Daehajjim is a dish of large prawns steamed with seasoning. It has a light and clean taste. Daeha are large prawns that can be up to 25 cm long. Prawns are considered to be a healthy food that strengthens the kidney and provides vitality. Prawns contain a fair amount of good quality protein, calcium
Songpyeon, a perennial Chuseok treat

Sept 9, 2011

Crafted classic or done up like haute couture, the sweet stands the test of timeSongpyeon, half moon-shaped rice cakes steamed over a fragrant bed of pine needles, are synonymous with Chuseok. Celebrated on Sept. 12 this year, the traditional harvest festival culminates with the ancestral rites, the
Denny's launches beefy mac ’n cheese sandwich

Sept 4, 2011

Denny’s -- the US-based all-night casual dining chain that makes a sport of topping itself in extreme foods -- is at it again with the launch of a grilled cheese sandwich stuffed with macaroni and cheese and a beef patty blanketed in Frisco sauce.Mac 'N Cheese Big Daddy Patty Melt (Denny's)Their Mac
Yukwonjeon (Pan-fried beef patties)

Sept 2, 2011

Yukwonjeon (Institute of Traditional Korean Food)Yukwonjeon is a dish of ground beef or pork and tofu, shaped into patties then pan-fried. There are two thoughts on how the dish got its name. One is that the name came from the round shape of meat, and the other is from the shape of the patties which
Old colonial period turf morphs into gourmet cul-de-sac

Sept 2, 2011

Two eateries set up shop in historic Tongui-dong buildingsTwo eateries ― Gastro Tong and Euro Gourmet ― have set up shop on a little tuft of historic turf down in Seoul’s Tongui-dong. Property owner Cho Kyu-yuen, who converted another space into an atelier called Creer, revealed that her clutch of b
Wine of the week: 2010 Bodega Eduardo Pena ‘Maria Andrea’

Sept 2, 2011

I’m always on the lookout for something other than Chardonnay or even Sauvignon Blanc for a warm weather white. Recently I tasted the 2010 “Maria Andrea” from Bodega Eduardo Pena in Galicia. Brought in by the excellent local importer Antalva Imports in Los Angeles, Maria Andrea is an unusual blend ―