The Korea Herald > Life&Style > Food&Beverage
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Within four years, Paris-based baker Gontran Cherrier has grown a solitary bakery into an international, multi-location behemoth. While people can now gnaw on Cherrier’s creations in countries as far...
Updated : 2014.07.25 20:59
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Peruvian Food Festival at Grand Hyatt Seoul Grand Hyatt Seoul’s signature restaurant The Terrace is inviting guests to a culinary tour of authentic Peruvian cuisine. The Peruvian Food Festival, co-ho...
Updated : 2014.07.25 20:56
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Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very cris...
Updated : 2014.07.25 20:54
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Hwachae (Korean traditional fruit punch) (Korean Bapsang)Hwachae is a Korean traditional fruit punch, which is made with various fruits and sweet drinks. There are many variations, and some are even ...
Updated : 2014.07.18 20:18
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Opening of Cafe 395 at Millennium Seoul Hilton Millennium Seoul Hilton is opening the doors of its new flagship restaurant Cafe 395 following a three-month-long renovation. Based on the “open kitchen...
Updated : 2014.07.18 20:17
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Chou, a lunch spot that opened in Seoul’s Cheongdam-dong this March, reflects owner Laura Wee’s own approach to eating. Ever since she was a child, Wee had been troubled by allergies, poor digestion...
Updated : 2014.07.18 20:11
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Gochujang saewu gui (spicy grilled shrimp skewers) (Korean Bapsang)Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Kor...
Updated : 2014.07.11 20:44
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At Eclair by Garuharu, a dessert shop that opened late this June on Seoul’s Gyeongnidan Street, there are eclairs and macarons, and then there is the macaron eclair. Owner and pastry chef Yun Eun-you...
Updated : 2014.07.11 20:39
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Onetime Maison de La Categorie executive chef Lee Hyung-jun has momentarily stepped away from his French fine dining roots to open Epicerie Collage, a deli-style eatery in Seoul’s Hannam-dong. A depa...
Updated : 2014.07.04 20:57
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Dwaeji galbi (pork ribs) (Korean Bapsang)Dwaeji galbi (pork ribs) is another Korean favorite BBQ dish. I like to use baby back ribs (deunggalbi) for grilling because they are tender and take less tim...
Updated : 2014.07.04 20:55
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At a glance, the Korean traditional diet may look ideal.It contains a lot of vegetables, beans, fermented foods and not too much meat or sweets. Koreans do not seem to eat large portions, either. Many...
Updated : 2014.06.27 21:04
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Want a healthier diet now? Then start with salt. How much sodium do you think is in a bowl of instant ramen? And what would be the total if you had it with kimchi? Chances are it is more than your bod...
Updated : 2014.06.27 21:02
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“Less” and “simple” are two keywords that depict the latest food trend in Korea as more consumers seek foods with less sodium and artificial additives while still wanting to eat on-the-go.CJ Foodv...
Updated : 2014.06.27 20:58
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The Beastro’s chilled beet soup with creme fraiche, lemon zest, dehydrated black olives and olive oil (Kim Myung-sub/The Korea Herald)Lunch at the Beastro in Hongdae is not meant to be a rushed affai...
Updated : 2014.06.27 20:34
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Jjimdak (braised chicken) (Korean Bapsang)Jjimdak (also called dakjjim) is a braised chicken dish. Andong jjimdak, which originated from the city of Andong, is a spicy version that has become very po...
Updated : 2014.06.27 20:31
