Minari ganghoe is a dish of pressed meat, red pepper and egg white and yolk garnish tied into bundles with blanched minari (Korean watercress). It is served with a vinegar and red pepper paste sauce. Minari ganghoe has a beautiful presentation. It best served in the spring when the minari is new and tender. Ingredients 120g beef (top round), 6 cups water 50g watercress (minari), 3 cups water, ...

Another cheese that arrived as part of the meal, which was served at Culinaria 12358 in Sinsa-dong, a fresh and creamy cheese called Saint Moret is spread on bread or mixed into pasta, said Damiens. “First you cook the pasta then mix in Saint Moret at the end with salt and pepper,” he said, passing on a simple and easy way to whip up a plate of cream-style pasta. As for Brie, Damiens refers to ...

Thomas Keller, owner-chef of The French Laundry, says he is ‘just the middle person’ In a world where the list of places you have dined are a barometer of your financial standing as well as good taste, it is not uncommon to find people who will fly across oceans for an exceptional dining experience. And of course, they will have made reservations months in advance, eagerly counting down the num...

Bukeotguk is a soup made by boiling seasoned bukeo (dried pollack) after it has been soaked and ripped. Bukeo is available year-round at a low price in Korea, therefore, bukeotguk is an everyday soup for Koreans. It is believed that bugeo protects the liver and many people have bukeotguk after drinking alcohol. Ingredients ● 70g dried pollack ● 100g radish, 20g small green onion, 1/4 red peppe...

Kale is about as unlikely a food star as you can imagine. It’s tough and fibrous. Bite a piece of raw kale and you’ll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, on...

When a special bottle of red is on the agenda, you can’t go wrong with this ripe, sinewy Tuscan from the Montepeloso estate. A blend of Montepulciano with Sangiovese, Marselan and a touch of Alicante Bouschet, “Eneo” has a voluptuous bouquet and tastes of cherries, earth and sweet spices. Complex and elegant, the 2008 will stand out at any dinner party, a beautiful example of Tuscan winemaking fr...

“The mindset toward a set is that it is for several people to enjoy together,” she said. “Some who come here think that is what it is. So I explain that it is a starter, main dessert and petit fours.” “Generally, customers order a dessert set and add on an a la carte dessert,” she said. Lee opened with a target clientele of couples and women in mind, an idea that makes sense considering the cur...

Sejong Center for Performing Arts is offering a premium lunch concert featuring traditional music and food at Samcheonggak, a Korean restaurant on Mount Bugak in northern Seoul. “Jami,” will be held Monday to Wednesday until June 27 at Samcheonggak’s Ilwhadang Performance Hall, the restaurant operator said. The 45-minute concert features music and performances by traditional Korean ensemble “Ch...

Award-winning bartender says some bars are bringing back retro cocktails Disco could be staging a comeback, as predicted by medal-wielding bartender Alex Kratena. As someone who takes great pride in his craft, the 30-year-old native of the former Czechoslovakia seems determined to stay ahead of the curve. While Kratena does not equate his job to that of a rocket scientist, he does believe that...

Deodeok-saengchae is thinly ripped deodeok roots mixed with spicy, sour seasonings. Deodeok is referred to as sasam (ginseng from sand). It is high in saponin like ginseng and bellflower roots. In Oriental medicine, it is considered a health food that is good for the stomach, and strengthens the lungs, intestines and kidneys. Ingredients ● 300g deodeok roots ● 2 cups water ● 1/2 tbsp salt Sea...

LOS ANGELES ― With its dim warren of dining rooms and hearty menu of ratatouille, filet mignon and duck, Taix feels more Old World than Echo Park. The tables are stretched with white linen, and the soup is served family style, from a big bowl with a ladle. In the main dining room with its gold-plated mirrors, Edith Piaf songs are hummed by a debonair waiter. That’s Bernard Inchauspe, a 77-year-...