Classic bibimbap, made with an array of vegetables, beef, and the savory bibimbap sauce, represents the best of Korean food. The colorful display of vegetables makes this world-famous Korean mixed rice dish a wholesome and healthy meal. This bibimbap recipe can become vegetarian or vegan if you omit the beef and egg. Once you have had a bibimbap experience, you’ll be hooked. And you can totally make a scrumptious Korean bibimbap at home with this easy bibimbap recipe. The recipe serves

JW Marriott Hotel Seoul presents special dining promotion for families Flavors, a buffet restaurant at JW Marriott Hotel Seoul, greets the arrival of May with a special buffet menu dedicated to families. During the month of May, the buffet features seafood, grilled meats, Korean dishes and other cuisines prepared at seven live stations. On Children’s Day, May 5, kids’ favorites including beef tacos, rose tteokbokki with chewy noodles, mini burgers and mozzarella hotdogs will be av

Intense flavor, exotic cafe design attracts virus-battered Koreans opting for new taste experience

Ven. Seonjae is the first Korean Temple Food Master certified by the Jogye Order of Korean Buddhism. Having entered the monastic community at age 25, she has worked hard for over 40 years to make temple food accessible and enjoyable to the public. For three years until 2021, she served as chairman of the board of directors for the Korean Food Promotion Institute, and promoted the excellence of Korean food widely, beyond the boundary of temple food, her area of expertise. “What we eat pr

Grand Hyatt Seoul launches new steak dishes The Steak House at Grand Hyatt Seoul brought a fresh change to its menu starting early April, offering a variety of steak options using its signature cooking methods. To go along with different steak options, the restaurant has created their own four different mustard sauces for the best pairings. Guests will be able to enjoy a customized dining experience with live cooking performances for the three options: aged Korean beef tartare, Avruga caviar

French luxury brand Louis Vuitton is set to open its first ever pop-up restaurant at its flagship boutique in Cheongdam-dong, southern Seoul, next month. Pierre Sang at Louis Vuitton will open on the fourth floor of Louis Vuitton Maison Seoul from May 4 to June 10, serving French cuisine inspired by seasonal ingredients, according to the company. The pop-up restaurant will offer daily multicourse lunch and dinner service from noon to 2:30 p.m. and 6:30 p.m. to 9:30 p.m., respectively. Coffee a

As the weather gets warmer and pandemic restrictions are mostly lifted, ice cream shops and vendors are hoping to present their frozen delights to more customers. The cold dessert has been loved by Koreans through more than half a century of changes. In the ‘60s and ’70s, summer months saw ice pop vendors selling the cold treats from their carts in downtown streets and market alleys. Carried in a portable wooden box, the vividly colored frozen ice pops were sold for 5 won (3 cen

This Korean bean sprout side dish is made with soybean sprouts. It has a crunchy texture and nutty taste. This salad side dish recipe is easy to make and is one of the many healthy banchan, Korean side dishes, that can accompany any Korean or Asian meal. We call this soybean sprout side dish, kongnamul muchim in Korean. It is perhaps the most common Korean side dish of all. For that reason, Koreans call it a “national side dish of Korea (gukmin banchan)” because every household cons

Fairmont Ambassador Seoul unveils new signature bakery collection The Atrium Lounge at Fairmont Ambassador Seoul presents a new collection of signature bakery goods, crafted by head baker Morgan Muller in accordance with authentic French recipes combined with natural Korean ingredients. The signature collection features natural sourdough-style fermentation techniques. Options include the plain sourdough baguette, multigrain sourdough baguette and pistachio, apricot and cranberry sourdough.

When Koreans think of clams, bajirak will most likely be the first thing that comes to mind. The most popular and widely used littleneck clams in Korea, bajirak can be boiled, steamed or stir-fried. After the very first sip of hot bajirak broth, Koreans often exclaim, “siwonhada!” savoring the clean flavor of the sea with the soul-clearing, refreshing taste.  While bajirak is available year-round, the best time of the year to taste their chewy, succulent meat is from spring

Society attributes a variety of adjectives to temple food such as healthy, natural, cleaner, etc. Are such words accurate? Ven. Dorim disagreed: “Temple food is not that grand.” Monastics use the same ingredients that Koreans used to eat in leaner times and prepare them in ways to enhance the taste. Temple food is neither extravagant nor special. The most important factor in temple food is the person who prepares it, according to Ven. Dorim. Traditionally, temples must make enough

If you are looking for a fantastic range of delicious drinks and delectable dishes, as well as a bewitching night of live jazz and blues in central Seoul, this live music party venue will be a perfect place to visit this weekend. The Iron Fairies Seoul, the Hong Kong-based global bar franchise’s Korean branch located in Itaewon, central Seoul, provides a magical and enchanting experience for visitors by setting the mood in the dim-lit sensual atmosphere as you escape from reality. 

JW Marriott Hotel Seoul presents ‘Teppanyaki Gala Dinner’ Tamayura, the Japanese restaurant at JW Marriott Hotel Seoul, presents a teppanyaki gala dinner in collaboration with luxury French Champagne brand Dom Perignon. The highlight of the eight-course menu is the beef tenderloin, a cut of Woorungchan hanwoo grilled on an iron griddle. The dinner is accompanied by Dom Perignon Brut 2012, Dom Perignon Rose 2008 and Dom Perignon P2 2003. The promotion runs from April 20-22, from

New cocktail bar in Gwanghwamun tells stories of past, future of vibrant city

If you can pick one soup to make out of the many Korean soups, most people would put sundubu jjigae at or near the top of their list. It’s easy to make with just a few ingredients, and the hearty and comforting taste of this Korean tofu soup is a favorite soup dish among many Koreans. Traditional sundubu jjigae is made with seafood, such as clams, shrimp, or mussels. If you are not a seafood lover, you can use pork or beef with some mushrooms and other vegetables. If you go to Korean tofu