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Slice serves up banh mi pizza

Pizzeria specializes in small-batch specials, unconventional and classic pies

Around the Hotels

Ocean view buffet at Hotel Tops 10Hotel Tops 10’s all day dining buffet restaurant Poseidon offers a gourmet experience with quality at a reasonable price. High-end dishes, such as smoked salmon, cream escargot, grilled lamb and barbequed pork rib are prepared, along with children-friendly menus, including pizza and pasta. The buffet runs from 12 to 3 p.m. for lunch and from 6 to 10 p.m. for dinner. Poseidon, with its wide windows overlooking the sea, boasts a scenic view of the ocean. The hotel

May 25, 2018
Food
[Video] ‘Creamart’ takes latte art to a whole new level

Barista Lee reveals secret of his success in Seoul via interview

May 25, 2018
Food
[Epicurean challenge] Spring greens bring nature to table

Namul, which means seasoned vegetables, is an essential part of every Korean meal. Koreans even have an old saying, “The same namul and the same rice,” which means it’s the same thing over and over again. All kinds of “grass” are eaten in Korea, especially in the spring season, when new tender shoots emerge. Nature is brought straight to the kitchen table in various shades of green.(Shot and produced by Lim Jeong-yeo/The Korea Herald)Wild vegetables without names are enjoyed too, as long as they

May 25, 2018
Food
Around the Hotels

Flavor of ice at Conrad Seoul Conrad Seoul’s 37 Grill and Bar offers two choices of bingsu, the ultimate Korean summer dessert made with shaved ice and milk. Diners are offered a choice between mango and red bean for the topping. The milk is brewed with Althaus’ Earl Grey tea. A special plating decoration is added with the use of dry-ice to create a cloud-like mirage. The ice-cold decoration also prevents bingsu from melting. The bingsu menus are offered until Sep. 16 at the price of 38,000 won

May 19, 2018
Food
[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 19, 2018
Food
[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 18, 2018
Food
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 12, 2018
Food
[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 11, 2018
Food
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
Food
Modern Italian eats at Titolo

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

May 5, 2018
Food
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
Food
[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 5, 2018
Food
[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

May 4, 2018
Food
[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 21, 2018
Food

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