May 19, 2018

[Home Cooking] Slow cooker pork belly (samgyeopsal)

This recipe is a slow cooker version of the boiled pork dish called bossam. Slow cooking belly renders more fat than boiling if you are concerned about the fat content of pork belly.You can also use Boston butt (moksal in Korean) or picnic shoulder (apdarisal in Korean), which also works nicely. If you’re using a big roast cut, simply cut it into 5 to 7-centimeter thick strips so the seasoning can better penetrate the meat.For the seasoning, I used a tablespoon of doenjang (Korean fermented soyb

May 18, 2018

[Video] Feeling every bit of pollack roe, altang

Altang’s name describes pretty much everything about the dish. Al refers to egg, tang means soup. It’s a soup of fish roe, and a lot of them. The soup is filled with white small sausage-looking creatures, which are roes of pollack. Pollack roe is the main ingredient of the dish. While roes are usually sliced up when used for pasta dishes, for altang, they are served whole. The texture of cooked roe may take you by surprise. The egg mass is firm yet soft. When chewed, the roe easily breaks up, fi

May 12, 2018

Around the Hotels

City barbeque at Grand Hyatt SeoulPoolside Barbeque, an outdoor buffet restaurant at Grand Hyatt Seoul Hotel, recently reopened. The restaurant will present a unique gourmet experience, only on summer nights. On the side of the emerald-colored outdoor pool, buffet stations are prepared, filled with varieties of fresh salad, grilled dishes and desserts. Grilled dishes -- from meat, vegetable to seafood -- are immediately cooked upon order over charcoal. An unlimited beverage package, including be

May 11, 2018

[Epicurean challenge] Blood soup for non-vampires, seonjitguk

Seonjitguk, literally translated, means soup made with cow blood. But no worries, the soup is not as intimidating as its name. At first glance, seonjitguk is far from bloody red and looks rather mild. The visual is as ordinary as any other Korean soup, as the broth is made by simmering ox bones with shreds of Napa cabbage. The soup’s name originates from chunks of congealed blood called seonji.  Seonjitguk (By Im Eun-byel / The Korea Herald)Making seonji is simpler than it seems. Scoop cow’s blo

May 5, 2018

Shopping for lifestyle at Olive Con

It is hard to keep up with fast-changing lifestyle trends just by reading books, magazines and posts on social media. Therefore, local entertainment media company CJ E&M hopes to serve as a lifestyle curator for locals by hosting the 2018 Olive Con, a lifestyle shopping convention.  Visitors look around a convention hall filled with lifestyle booths. (CJ E&M)The convention started Wednesday and will end Sunday at the Coex Convention &Exhibition Center in southern Seoul. It features cooking class

May 5, 2018

Modern Italian eats at Titolo

New spot goes big on flavor with dishes like butternut squash-sea urchin pasta

May 5, 2018

Around the Hotels

French-styled boutique hotel to open Shinsegae Chosun Hotel will be launching a new boutique hotel named L’Escape in central Seoul, with a stylish French concept.French architect Jacques Garcia designed the hotel, inspired by the 19th century aristocracy in Paris. The interior of the hotel aims to re-create the atmosphere of the city. As its name suggests, the hotel hopes to serve as a place where people can “escape.” The 25-story building will hold 204 rooms, along with a modern Chinese restaur

May 5, 2018

[Home Cooking] Domi Maeuntang (Spicy fish stew made with red snapper)

Maeuntang is a classic Korean spicy stew made with fish. This recipe is made with a red snapper (domi), which has a firm, white flesh with a mildly sweet and nutty flavor.You can use any firm, white flesh fish for this recipe. Cod fish (daegu), monkfish (agu), and yellow croaker (jogi) are some of the common ones. We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. If preferred, use fish fillets, but the head an

May 4, 2018

[Video] Savory pig’s trotters, jokbal

Walking down the streets of traditional markets, some might be shocked by the graphic scene of pig’s trotters hanging upside down. Upon closer look, you will find that the trotters display their fat toes too. Many Koreans actually enjoy eating these trotters. Called “jokbal,” the dish is go-to late-night soul food. It is also representative of Korea’s delivery service culture, as it arrives at your doorstep even in the middle of the night, typically 30 minutes after ordering. (Video shot and pro

Apr 21, 2018

[Home Cooking] Tofu salad

This simple salad with boiled tofu is a great addition to your spring salad list! Koreans commonly enjoy boiled or pan-fried tofu with a soy dipping sauce, called yangnyeomjang. The tofu and the sauce are usually all you need, but you can turn it into a healthier salad dish by adding a spring salad mix. You can also use baby spinach, arugula, or any other salad vegetables.The good old Korean yangnyeomjang (soy dipping sauce) deliciously complements the nutty tofu and slightly peppery and bitter

Apr 28, 2018

Summit banquet menu filled with symbolism

Some of the dishes served at the summit banquet pay homage to the people who strived for the peace and reunification of two Koreas, such as chilled salad made with octopus from Tongyeong, the hometown of internationally acclaimed composer Yun I-sang. Dumplings and bibimbap, prepared with ingredients from the birth towns of the two late presidents -- President Kim Dae-jung and President Roh Moo-hyun -- who visited Pyongyang for previous summits, were served.Swiss-inspired dishes were presented as

Apr 27, 2018

[Herald Interview] Respecting food for enlightenment

Buddhist chef Wookwan writes English cookbook on temple food

Apr 27, 2018

Around the Hotels

Gearing up for summer at Sheraton Seoul In early preparation for the summer, Sheraton Seoul D Cube City Hotel presents variations of bingsu, a dessert made of shaved ice, milk and various toppings. Two seasonal fruits -- mango and coconut -- are separately used as main topping ingredients. Both menus provide the signature lamington cake and traditional red bean paste made by the hotel chef.Bingsu can be ordered at the hotel’s Lobby Lounge.Bar, Feast and Fit Cafe until the end of August. Mango an

Apr 27, 2018

[Epicurean Challenge] Unexpected marine delicacies, sea pineapple and sea cucumber

Though famous for raw fish, Korea’s seafood restaurants don’t dish out only fish sashimi. There are many more on the menu, including some that do not look mouth-watering but prove to be unexpected delicacies. Meongge (left) and haesam chopped into edible pieces. (Photo by Im Eun-byel / The Korea Herald)Meongge is one of them. It’s sea pineapple, a type of sea squirt, whose shape strongly resembles a grenade with small fiery-looking bumps. It is red and rubbery and when squeezed, the bumps squirt