JW Marriott Hotel Seoul offers spring season’s signature menu The Margaux Grill at JW Marriott Hotel Seoul will offer a new signature menu starting April 15. The new menu features a variety of wood fire-grilled steaks, served with a selection of appetizers, salads and seafood dishes. The Margaux Grill’s central open kitchen serves handpicked beef cuts including strip loin, rib eye and tenderloin of Woorungchan Hanwoo (Korea’s highest grade of beef), prime US beef porterhou

I live at Baengnyeonsa Temple in Gangjin, located on the southernmost coast of South Jeolla Province. Baengnyeonsa is renowned for its “Baengnyeon Practice Movement” and is also known as the “beautiful temple of tea and camellias.” The path from the temple’s main entrance gate to the temple compound is bordered on both sides by a grove of camellia trees. Camellias begin to flower sparsely in early November, flower all through the winter, and come to full bloom in

JW Marriott Hotel Seoul announces ‘2022 Garden Wine Fair’ JW Marriott Hotel Seoul presents the 2022 Wine Fair with more than 220 different wines from outstanding wineries in 11 countries — including France, the United States, Italy and Australia. The fair runs for three days from April 6, from 11 a.m. to 7 p.m., at the Margaux Grill’s seventh-floor outdoor garden. Wines reserved in advance from a selection of 220 labels between March 26 and 30 will be available to pick

Peabody Award-winning documentary producer sorts world food into flats, wraps and layers

My mother made these little patties on the day before holiday every year. She often cooked them on an electric griddle and made a ton of these little yummies for her family and relatives. These patties were only one of a variety of dishes that she pan-fried on the griddle. I usually sat down next to her to chat, grabbing a few of these little patties while they were piping hot off of the griddle. Oh, how delicious! The day before Korean New Year’s Day was a long, labor-intensive day for

JW Marriott Hotel Seoul offers new signature menu Cafe One at JW Marriott Hotel Seoul celebrates the arrival of spring with a new signature menu combining existing favorites ideal for pairing with coffee or beer. Highlights include the ricotta salad, made with ricotta crafted by Cafe One’s own chefs and tangy lemon juice; croque madame with Italian cotto ham and a soft bechamel sauce, topped with a sunny fried egg; and the chicken sandwich with thickly sliced chicken breast cooked sous-v

As the saying “The March winds are the morning yawn” goes, a fresh spring breeze not only awakens our souls, but imbues renewed energy in nature. During this season, one of the side dishes almost always present on Korean dining tables is namul, or seasoned vegetables and herbs. Although now available year round, many wild plants, herbs and vegetables are in their best condition during the spring season. Most namul varieties are bathed in shades of green, but not all have to be

There is one essential practice all aspiring monastics must perform -- to be a “haengja,” or postulant. A haengja is someone who is undergoing a trial period before becoming a monastic. The process of entering a temple as a haengja and becoming a monastic takes from six months to a year. However, one cannot become a monastic just because one has completed this probationary period. One must also learn proper monastic etiquette and Buddhist ceremonies during this period, and must p

Fairmont Ambassador Seoul showcases Fairmont Yeoui Blossom tea set Fairmont Ambassador Seoul is offering a spring-inspired afternoon tea set served at the hotel’s first-floor Atrium Lounge. This season’s high tea set features a collection of cherry blossom-themed desserts and beverages, complemented by a menu of irresistible savory items. The selection of seven desserts is served on an elegant three-tier tray, and is accompanied by various savory items. Guests choosing the packa

Discovering unnamed foods, gathering lesser-known recipes, documenting them and, finally, presenting them to the public to learn and enjoy is what drove Ha Mi-hyun, CEO of food research and archive company Spoken Company to carry on with her work despite the pandemic. 　 Ha founded Spoken Company, also known as Ipmal Eumsik, referring to dishes prepared with recipes passed by word of mouth, in 2015. The company has so far visited more than 70 regions in Korea, and recorded over 400 spoken recipe

Over its long history, Korea has suffered, losing at times and recovering her land, language, history and culture. But Koreans never lost their indispensable national dish, kimchi. Kimchi is the staple of Koreans everywhere, including the Korean diaspora, which stretches as far as North and South Americas, Europe and the Middle East, Africa and all of Asia. Growing up in the US, I didn‘t always have kimchi on my dining table, but I enjoyed it when I could. When journalists from Korea ac

It almost looks like an egg pudding that is about to explode, doesn’t it? This fun Korean egg side dish is one of the “experimental” dishes of Korean cuisine. In other words, people like to make this unique Korean side dish not only for the delicious eggy taste, but also because it’s like doing a science experiment to see the result -- without the mess. The moment you open the lid of your stone pot, you will get a surprising view of volcanic eggs with piping hot steam sh

JW Marriott Hotel Seoul presents sakura teppanyaki Tamayura, the luxury Japanese dining destination on the second floor of JW Marriott Hotel Seoul, is showcasing an authentic teppanyaki course crafted from diverse seasonal ingredients. The main dish of the eight-course dinner menu is the hanwoo tenderloin, a cut of the highest grade of beef. Other highlights include a welcome dish of Sakizuke, hanwoo roast beef, grilled sirloin served with Tamayura’s own special sauce, live seafood Karas

Doenjang jjigae, Korean soybean paste stew, is Koreans’ favorite hearty comfort food. The rich taste of fermented soybean paste goes well with a humble bowl of rice. Doenjang jjigae recipes range from those with assorted seafood to chadolbagi, or thin brisket slices. Decades ago, doenjang jjigae specialty restaurants were a common sight on street corners. They offered traditional doenjang jjigae, cheonggukjang and gangdoenjang, also known as ggangjang. The three dishes are all based on f

An encyclopedic classic of Korean medicine titled “Donguibogam (Principles and Practice of Eastern Medicine)” refers to spring as “release of the old.” It also recommends taking care of one’s health according to the natural cycle of seasonal changes as the human body is part of nature’s creation. That’s why eating seasonal food is important. With new buds and sprouts at their peak, it is time to eat green leafy veggies. Having endured the unforgiving co