The Ven. Hongseung has worked diligently for close to 30 years to popularize temple food. Along the way she often heard criticism from people who said “temple food has lost its tradition and become fusion food because of too much emphasis on popularization.” But she disagrees. “I am not sure where the boundary between traditional food and fusion food is, but it could be a matter of ingredients. Vegetables like broccoli and paprika didn’t exist before in Korea. I use thes

Four Seasons Seoul holds mud crab promotion Yu Yuan, a Cantonese restaurant located in Four Seasons Seoul, is presenting a mud crab promotion starting July 26, just in time for Busan’s blue crab season. The restaurant’s crabs are selected by the head chef Koo Kwok Fai, who created the new crab menu using Yu Yuan’s unique Cantonese cooking method. Guests can choose from a number of sauces -- chili, black pepper and white pepper -- which are used during cooking process. Man

Shilla Seoul launches ‘Refreshing Moment with Molton Brown’ package The Shilla Seoul, located at the heart of Seoul, is launching a special collaboration package with Molton Brown, a bath and body fragrance brand, for the month of July. The package includes a Deluxe Room and complimentary entry to the Urban Island Moonlight, an outdoor pool with a jacuzzi at the hotel’s rooftop. A complimentary Molton Brown shower gel and body lotion set are provided. Package visitors are

A popular summertime dessert in Korea, bingsu, shaved ice traditionally topped with red beans and drizzled with milk, keeps getting fancier with endless varieties of toppings and presentations. At the forefront of bingsu’s eye-catching makeover are five-star hotels that spare no effort in coming up with ever more decadent shaved-ice variations each summer. At the height of indulgence, a bowl of bingsu for two can cost as much as 90,000 won ($69) at hotels, while more humble varieties ser

Regarding its summer menu, Kim Ji Young, Balwoo Gongyang’s chef, says that the objectives are “rehydration and the restoration of stamina,” and that all the dishes are “invigorating and made with veggies instead of meat.” “Because one perspires profusely in summer, temples pay more attention to health management. Monks need supplemental nutrition in summer. One often thinks of meat or fish as invigorating foods. However, superbly invigorating dishes can be

Grand InterContinental Seoul Parnas launches ‘Summer Cruise Royal High Tea’ Grand InterContinental Seoul Parnas in Seoul’s Samseong-dong is offering an ocean landscape-inspired tea set at the Lobby Lounge and Bar on the ground floor, through Aug. 31. A raffle will also be hosted for customers to win a chance to board a luxury yacht, as well as other hotel vouchers. The Summer Cruise Royal High Tea promotion offers pearl-setting macarons and blue lemonade. Following four diff

BUSAN -- Busan is one of the cities to head to if you are looking to feast on fresh seafood, but the city also has great know-how about preserving seafood to be enjoyed later. Myeongnan, or pollack roe, is a popular side dish that is often also called “bap doduk,” meaning rice thief. Bap doduk is a moniker used for side dishes that have you eating more rice than usual because the combination is so tasty. While there is a misconception that myeongnan originates from Japan’s me

If you visit a Korean home for a home-cooked meal, you’ll be amazed at the variety of delicious Korean side dishes served along with the main course. This Korean potato stir-fry (gamja bokkeum) is one that you’ll see pretty often, and it is one dish that I adore. Gamja bokkeum is a simple Korean stir-fried or panfried potato side dish, or banchan. It’s a gluten-free side dish and perfect for vegetarians and vegans. You can stir-fry the potato alone or with other vegetable

JW Marriott Hotel Seoul launches ‘Summer Perfection’ package JW Marriott Hotel Seoul greets summer with a cobalt-blue color-inspired package, in collaboration with skincare brand Swiss Perfection. All package guests are offered a 15ml bottle of Cellular Soothing Facial Lotion presented in an elegant blue carry pouch, including a mirror. Guests choosing the Griffin Suite will receive an additional 30ml bottle of Cellular Essential Vitamin Cream. Two bottles of Wine Cruiser Bluebe

As nutritious summer dishes that are easy to cook at home, Balwoo Gongyang’s head chef Kim Ji Young recommends potato dough soup with ground sesame seeds. Balwoo Gongyang is a restaurant dedicated to temple cuisine that is run by the Cultural Corps of Korean Buddhism. Kim chose the dish for the simplicity of its preparation and as a food that is universally enjoyed. Potato dough (gamja ongsimi) is a regional food from Gangwon Province. Potatoes grow well in harsh environments, and Kor

Shilla Seoul launches ‘Summer Floating Yoga’ package To meet with growing demand from guests wanting wellness programs, the Shilla Seoul, located at the heart of the Korean capital, is launching a special yoga program for the summer. The floating yoga program starts before the regular operation hours of the hotel’s “Urban Island” pool, open only to yoga package guests. After the 50-minute yoga program, guests can choose to continue using the pool for a morning sw

The 2022 Chianti lovers Asian Tour was held Tuesday at the Grand Hyatt Seoul, bringing together wine experts of Italy and Korea. Representatives from 14 different wineries showcased their masterpieces to domestic wine importers and managers from bars and restaurants. Hosted by Wine 21.com, a South Korean wine portal established in 1998, the wine tasting and trade event focused on Chianti, wine produced in central Tuscany in Italy. Visiting each winery booth, participants started out by tast

Kimchi and pork are a match made in heaven. And this kimchijjigae recipe is a must if you have a ton of fermented kimchi that you need to use up. The diverse tastes in this stew — warm, comforting, hearty, savory, and almost tangy — really bring out the love in all who try it. Kimchijjigae with pork is a classic. For all Koreans, it brings a nostalgia of childhood. It is a staple of Korean home cooked meals and people make this stew on a regular basis. Considering how much kimchi

JW Marriott Hotel Seoul presents summer signature cocktails Mobo Bar, located on the seventh floor at JW Marriott Hotel Seoul, serves creative cocktails mixed using house-made and homegrown ingredients. The bar, which has an outdoor terrace, presents two signature cocktails paired with small bites. The Mobo is a gin-based cocktail crafted by brewing gin with fresh basil, green cardamom and lemon grass in a siphon coffee maker. Smoked Rocks is a Korean-style cocktail created from a rum-based

One of the summertime dining staples in Korea is buckwheat noodles. Even when the scorching weather makes one easily lose their appetite, it is hard to resist the slurpable noodles that can be served either hot or cold. Known for their unique grainy texture, buckwheat noodle lovers seek those that are made entirely out of buckwheat. In Korea, such buckwheat noodles are recorded in the 17th-century cookbook “Eumsik dimibang.” The book defines buckwheat noodles as food shared by t