The Korea Herald

Japanese chefs hone skills in cradle of French cuisine

Feb 10, 2016

LIERGUES, France (AFP) - Snow blankets a vineyard deep in France's Beaujolais region, where a select group of future top chefs from Japan are busy learning the secrets of French cuisine in the kitchens of an elegant chateau.　Shouts of “Oui, chef!” punctuate the morning as the Tsuji school’s lead teacher Aime Nallet instructs his students in the fine points of smoking Charolais steaks with vine shoots or stewing cluster tomatoes to garnish red mullet pies. 　Their challenge goes beyond learning th
Hidden gem restaurant

Feb 5, 2016

Celebrate Lunar New Year with artisanal mandu over Seollal
Around the hotels

Feb 5, 2016

Ritz-Carlton offers Spring Festival packageThe Ritz-Carlton, Seoul is presenting the “New Year’s Prestige Getaway” package in celebration of the Spring Festival, China’s most important public holiday. The package is available from Feb. 1-18.Available to guests staying for two or more nights during the promotion period, the package includes buffet breakfast at The Garden and dinner at Oksan Buffet for two, for the duration of each stay. The price of the package starts from 300,000 won per night.
More eateries appearing in Korea’s train stations 　

Feb 5, 2016

With Lunar New Year upon us, there is no escaping the elbow-to-elbow crowds that flood the nation’s train stations as millions of locals travel out of the cities to reunite with their loved ones. While long lines at ticket booths are not surprising, over the past few years, a new food culture of has also developed there, with long lines at food places have also started appearing in train stations. Interior look at Daejeon Station‘s bakery Sung Sim Dang. (Julie Jackson/The Korea Herald)Rather th
Gourmet panini for the thrifty foodie

Jan 29, 2016

From-scratch, Italian-style sandwiches at Bistro Piuzza
Home Cooking: Tteok sanjeok (skewered rice cake with beef and vegetables)

Jan 29, 2016

Sanjeok is a traditional holiday dish that is a variety of jeok -- skewered meat and vegetables. Unlike some other jeok varieties, sanjeok is not egg- or flour-battered. The ingredients are skewered and then grilled or pan-fried. Depending on the main ingredients used, they are called gogi (beef) sanjeok, songi (mushrooms) sanjeok, pa (scallions) sanjeok, etc. Tteok (rice cake) sanjeok is made with garaetteok, which is unsweetened rice cake that’s shaped like a long cylinder. 　Garaetteok is abun
[Weekender] Drinking soju can be a lesson in gastronomy

Jan 22, 2016

Drinking is almost a national sport in Korea, and soju takes a large chunk of the market.Soju is so popular that the fact that mineral water sales outpaced those of soju at one of Korea’s largest supermarket chains made headlines in 2015. Soju comes in many shapes and guises, ranging from the cheap but effective brands that cost about $1 a bottle at a supermarket to those produced using traditional methods with significantly higher price tags. Regardless of the quality of soju, “anju,” or food e
[The Palate] Eat like a local on Jeju-do Island

Jan 22, 2016

Christine Cho, a Korean-American expat in Seoul, has been eating and cooking her way around the world for 16 years as a private chef. -- Ed.The list is long as to what one should eat on Jejudo Island as a visitor, but it is a top culinary destination. Some of the most flavorful fruits and vegetables in the country grow on the island and it is prized for its Jeju black pigs and the abundance of seafood from the surrounding waters. Jeju black pig is a heritage breed indigenous to the island and pr
Haitai Confectionery eyes IPO following honey chip craze

Jan 20, 2016

Haitai Confectionery & Foods Co., South Korea's second-biggest confectionery, said Wednesday it is preparing for an initial public offering this year, taking advantage of the huge success of its honey-flavored potato chips.Haitai said it has made deals with two local brokerage houses to list its shares on the Seoul bourse during the first half of this year.Launched in August 2014, Honey Butter Chip created a craze in honey-flavored products among foodies, spurring many copycats by its rivals. Th
Eight out of 10 Koreans drink over one cup of coffee a day

Jan 20, 2016

Eight out of 10 adult Koreans drink at least two cups of coffee a day, and many of them make their own coffee at home in addition to visiting cafes, a poll showed Wednesday.According to the survey conducted on 1,076 respondents who attended a global cafe exhibition in November, 36 percent said they drink about two cups of coffee a day, while a quarter drink three cups, and 15 percent indulge in four or more cups. The Seoul International Cafe Show, the annual cafe exhibition's host, said six out
New North Korean alcohol leaves ‘no hangover’

Jan 20, 2016

SEOUL (AFP) -- North Korea has created a hangover-free liquor that is between 30 and 40 percent alcohol but leaves you clear-headed in the morning, according to state media.　A recent edition of the Pyongyang Times said the drink, Koryo Liquor, used a cunning combination of six-year-old, top quality ginseng and “scorched glutinous rice.”　The resulting tipple is a subtle blend of sweet and savory that is “highly appreciated by experts and lovers as it is suave and causes no hangover,” the Times sa
Korean dried seaweed looks beyond dining table to snack market

Jan 20, 2016

What's your favorite way to eat dried seaweed?If you are a Korean, you may want to have a bowl of rice with dried seaweed, roasted with sesame oil and fine salt, and kimchi.Dried seaweed pressed into a dark green sheet is called "kim," a homonym for the most common family name in Korea. If you are in the United States, try a package of crispy seaweed as a not-so-guilty snack. It's high in vitamins and minerals, and naturally salty, so it goes well with beer. With its origins tracing back to the
Students' gift throws lifeline to specialty burger shop

Jan 18, 2016

The delectable smell of stir-frying minced meat and vegetables fills the air of a small, cozy burger shop in front of Korea University run by "Uncle Lee Young-chul," effectively driving out the strong odors of the newly renovated space. "I never imagined finding myself standing in front of this iron fry top again this soon when I shut my business down last summer," Lee said.With his shop reopened two weeks earlier, Lee was all smiles as he was busy making pork patties for his signature "Street B
Home cooking: Slow cooker galbijjim (braised short ribs)

Jan 15, 2016

The slow cooker is such a convenient kitchen appliance when you need to multi-task. You can do other things you need to do while it does the cooking for you. This recipe is a slow cooker version of traditional galbijjim, hence the same great authentic flavor. When I use my slow cooker, I like to minimize the prep work as much as possible. So, there’s no grating, mincing, par-boiling or browning in this recipe. 　You can do the prep work the night before. Start the slow cooker in the morning befor
Topped toast and shakshuka at Underyard

Jan 15, 2016

Insta-hit cafe attracts followers with snap-worthy eats and interior