The Korea Herald

New York restaurants post salt warnings, and diners shrug

Mar 2, 2016

NEW YORK (AP) -- As warning labels go, the small salt shaker emblems that began showing up on some New York City restaurant menus recently are fairly unobtrusive, but each is supposed to carry a powerful message. If the black and white logo appears next to a dish, it means it contains more salt, by itself, than doctors recommend that a person ingest in an entire day.　Getting diners to pay attention to the logos, though, is another matter.　"I haven't had health problems, other than I’m a little o
[Herald Interview] Jeffrey She, chef with business savvy

Mar 2, 2016

Sheraton Jinan Hotel’s executive chef Jeffrey She has worked at glitzy establishments such as St. Regis and Le Meridien, but he puts on no airs, creating a first impression that is more in line with the image of the proprietor of a traditional, home-style restaurant. 　He is a big, jolly man with a bright smile. But under that friendly demeanor lies a sharp business mind, as She has honed his skills for 18 years mainly in the demanding hotel business. 　She’s first field of study was hotel managem
Mingles restaurant among Asia’s 50 best

Mar 2, 2016

Mingles restaurant in Gangnam-gu, Seoul has been named as one of Asia’s 50 best restaurants by S. Pellegrino and Acqua Panna’s “The World’s 50 Best Restaurants” 2016 rankings list. 　Local chef Kang Min-goo’s Mingles ranked 15th this year. It was also voted best restaurant in Korea. 　Since its opening in April 2014 in Seoul’s glitzy district of Gangnam, Mingles has been serving up modern Korean cuisine, fusing traditional Korean dishes and European influences. Kang is one of the most talked about
Dinner is theater at Exquis

Mar 2, 2016

Delicious and delicate fare at new French fine dining spot
Dinner is theater at Exquis

Feb 29, 2016

Delicious and delicate fare at new French fine dining spot
Home Cooking: Chwinamul bokkeum (Sauteed aster scaber)

Feb 26, 2016

In the winter, dried vegetables are a staple in Korean kitchens. Chwinamul (aster scaber) is a popular choice. It is a wild vegetable, with a bitter taste and distinct aroma, that grows in the mountains of Korea. Simply seasoned, chwinamul is delicious as a side dish or in bibimbap. Chwinamul bokkeum (Sauteed aster scaber) (Korean Bapsang)　There are several ways to rehydrate dried vegetables. Some people soak dried vegetables in water for several hours and then boil them, but I like to boil the
[The Palate] Winter wellness found in fermented bean paste soup

Feb 19, 2016

Cheonggukjang, holistic fermented food with a distinctive taste, aroma
[Weekender] Moveable feasts: Street foods shed humble beginings

Feb 19, 2016

Street foods have shed their humble beginnings, and now a veritable feast of international food is available on the streets of Seoul
[Weekender] Seoul City pushes to legalize street vendors for better control

Feb 19, 2016

Trying out diverse types of street food may be tempting, especially for tourists who wish to experience Korea‘s unique food culture. About 8,000 street vendors operate in Seoul, mostly food vendors, attracting visitors with a wide variety of offerings ranging from Korean traditional desserts to hot meals.Most of them, however, are illegal, as occupying streets with unauthorized facilities is officially banned in Korea. Acknowledging the public’s complaints over the overcrowding of the city’s maj
[Weekender] Newly legalized food trucks face systemic hurdles in Korea

Feb 19, 2016

With fresh, young concepts and interesting offerings, food trucks try to establish themselves despite still-developing legal status
Seoul street foods seeing culinary rebirth

Feb 19, 2016

A city that once saw its street foods limited to greasy fried foods on a stick and traditional doughy dessert snacks, Seoul’s streets are now seeing new culinary creations and out-of-the-box dining options like never before. Like many urban cities, one of the dynamic aspects of Seoul’s city life for both tourists and locals alike is the wide-ranging options of hot-off-the-street eats. And one cannot talk about Seoul street foods without mentioning the city’s street food mecca -- Myeong-dong.Seou
Busan’s street foods stay true to their origins

Feb 19, 2016

Overview of food alley at BIFF plaza, Busan. (Korea Tourism Organization)Along with the spread of social media, there has been a rapid change in street food trends, from previously focusing on taste to being increasingly fixated on providing visual pleasure. People who once enjoyed the food itself are now seeking fancy or extravagant presentations to show off on Facebook or Instagram.Although Busan also has picture-worthy street foods, such as water drop mochi and skewered fruits covered with sy
Around the hotels

Feb 19, 2016

Banyan Tree introduces ‘Taste Odyssey’ diningBanyan Tree Club & Spa Seoul’s Club Member’s Restaurant is presenting “Taste Odyssey V” from Feb. 26-27. Taste Odyssey is held once a month and this month’s featured ingredient is fresh Byeolgyo cockles. This uniquely Korean dining event will use chamkkomak and pikkomak varieties of these little clams, delivered directly from Yeojaman, the area famous for cockles, located in the Byeolgyo coastal area. Chamkkomak is famous as one of the dishes served t
Home Cooking: Mapo tofu

Feb 12, 2016

Mapo tofu (or mapa dubu) is a popular Chinese dish in which small tofu cubes are braised in a spicy sauce. Mapo tofu recipes typically call for doubanjiang (called dubanjang in Korea) which is a spicy, salty chili with fermented bean paste and Sichuan peppercorns (aka Chinese coriander), but these ingredients are not staples in Korean kitchens. Mapo tofu (Korean Bapsang)　So, to recreate this dish at home, Koreans often use a combination of doenjang (fermented soybean paste), gochugaru (red chil
France’s Cahors wine is new frontier for Argentina, China

Feb 10, 2016

PRAYSSAC, France (AFP) – France’s southwestern Cahors region is a new frontier for foreign investors, from Argentine winegrowers doing the “Malbec tango” to potential investor “ambassadors” from China.　Cahors is the new go-to destination for foreign investors as wine-growing land is becoming scarce -- and therefore exorbitantly expensive -- in other French regions.　“You can’t afford anything in Bordeaux or the Rhone or even in the Loire anymore,” says Chilean specialist Pedro Parra, who works fo