The Korea Herald

Ingredients for disaster in China

Jul 1, 2011

BEIJING — It was a wedding the guests would never forget. Everybody of consequence in the village had been invited to a banquet to celebrate the marriage of the son of one of the wealthiest families. Fifty tables groaned under a lavish spread of dumplings, steamed chickens, pork ribs, meatballs, stir fries, all of it exceptionally delicious, guests would later recall.But about an hour into the mea
Diet soft drinks aren’t so slimming

Jun 30, 2011

(MCT)Beverage makers advertise that diet soft drinks help customers control their calorie consumption. However, a study suggests that such beverages may not be an appropriate solution.Prof. Helen Hazuda of the University of Texas tracked the health and habits of 474 adults for around 10 years and discovered that those who frequently drank diet drinks saw their waists expand 70 percent faster than
Bordeaux glitterati unveil stunning wine cellars

Jun 24, 2011

MOUSSET (AFP) ― Construction cranes are as ubiquitous as wine critics in Bordeaux’s prized vineyards as leading chateaux brand their estates by transforming their cellars into architectural show pieces.In the case of Chateau Clerc Milon, located across the road from the illustrious vineyards of Chateau Mouton Rothschild and Chateau Lafite Rothschild, the wine scored with critics but it sorely need
Ululani’s redefines the meaning of fine texture

Jun 24, 2011

A term synonymous with Hawaii much like ukulele, luau or humuhumunukunukuapua’a (the state fish), shaved ice is a must-have for anyone visiting from the mainland. Shave ice, as the locals call it, has its roots in Asian culture, as it was Japanese plantation workers who first started shaving ice with machetes and flavoring it with fruit juice. One of the near infinite flavor combinations available
Omija-hwachae (Omija Punch)

Jun 24, 2011

Omija-hwachae is a Korean berry punch made with omija berries and honey or sugar, and garnished with pear. Omija-hwachae is a cold drink that is typically enjoyed in the summer. It has a beautiful color and is high in organic acids which are good for relieving fatigue and quenching thirst. Omija-hwachae (Institute of Korean Traditional Food)Ingredients ● 1/5 cups of omija, 2 cups water ● 3 tbsp s
Vinegar drinks all the rage

Jun 24, 2011

Celebrity drinkers putting vinegar health fad on the mapVinegar, we put it in our salad dressings and dip dumplings in it with some soy sauce. Up until 2005, drinking it was not the norm. Then food goliath Daesang’s Chungjungwon released Drink Hong Cho ― a brilliantly packaged and pleasantly fruity vinegar squash ― for health-conscious Koreans. The beverage was a major hit, reeling in 25.3 billion
Super-chef Vongerichten goes Korean in new series

Jun 22, 2011

WACCABUC, New York (AP) ― “Try it. Go ahead, stick your finger in!”The dollop of spicy hot-pepper paste is hard to turn down, coming as it does from the blender of Jean-Georges Vongerichten, one of the best-known chefs in the world, not to mention the owner of 31 restaurants and the man known for basically revolutionizing fine dining in New York.And we’re in his own home kitchen, yet. So the pinky
U.S. chef learns lessons of life in French kitchen

Jun 17, 2011
NOVIA e NOVIO for big, stylish bistro meals

Jun 17, 2011

“Brunch” has been labeled as luxury in Korea. Lovers of bistro food ― called “brunch” by Koreans ― have had to train their appetites to accept small portions served on a big plate.NOVIA e NOVIO, “girlfriend and boyfriend” in Spanish, is a stylish bistro where people can dine on casual western food with big portions at a relatively low price.Located in Dogok-dong, Gangnam, the restaurant presents a
Pyeonsu (Square dumpling)

Jun 17, 2011

Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, “Pyeonsu” which means “a small fragment on the water.”Pyeonsu (Institute of Korean Traditional Food)Ingredients● Broth: 200 g beef (brisket, shank), 10 cups water, ½ tbsp clea
Napa Valley winery custom-makes wines

Jun 17, 2011

Famed winemaker Philippe Melka meets with Korean sommeliers to create two special winesNapa Valley-based winemaker Philippe Melka did his research starting in 2005 to create two wines tailored for Korean palates. “I talked to mostly Korean sommeliers and restaurant managers,” the 46-year-old told The Korea Herald. A pattern emerged. It looked like 80 to 90 percent of the market was cornered by Fre
Exhibit serves up Uncle Sam’s role in kitchens

Jun 13, 2011

WASHINGTON ― The U.S. government’s fascination with America’s eating predates the nation itself, and the National Archives can prove it.On display at a new exhibit, “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet,” is a recruiting poster from 1776 that lists the rations the Continental Congress offered to the soldiers: beef, peas, beer and candies.Tucked away on the first
Great eats in Gangnam

Jun 10, 2011

Three spots near Gangnam Station dole out wallet-friendly, tasty grubGangnam ― as in the area near its namesake subway station ― is not necessarily the first place that springs to mind when a foodie is out looking for a gastronomic treat. More known for its “pojang machas” (street food stalls), karaoke and clubs, this is a spot famed for attracting night owls eager to socialize, de-stress and have
Gujeolpan (Platter of Nine Delicacies)

Jun 10, 2011

Gujeolpan is the name of a nine sectioned platter in which eight different vegetables and meats are placed in each compartment and wheat flour pancakes in the center. Gujeolpan was originally the name of the platter but it later became the name of the food. Gujeolpan is a good dish for travel or a picnic because it can serve several foods at the same time.Gujeolpan (Institute of Traditional Korean
Favorite snacks given new sophistication

Jun 10, 2011

Dumplings and extra-chewy noodles called jjolmyeon, the favorite after-school snacks of Korean students are given grown-up treatment at Mito in Samseong-dong.The restaurant run by the 40-year-old Sinpori Mandu company plays up its heritage, serving up sophisticated variations of basic dumplings and noodles. Interior of Mito in Samseong-dong (Mito)There are several interesting interpretations of d