The Korea Times - Home

Site Map PDF Subscription Register LogIn
Site Map PDF Subscription Register LogIn

Tue, September 26, 2017 | 20:01

Culture > Food >

Nine-ingredient Wraps (`Gujeolpan)

This is one of the most elaborate dishes in Korean cuisine, served as an appetizer in the royal court. Quite often it appears on the cover of a cookbook. “Gujeolpan” is a name of a tray that has nine

Food | 2010-07-01 19:29

Squid with Hot and Sweet Vinaigrette

Can be pierced with toothpicks and served as cocktail hors d’oeuvre.

Food | 2010-06-17 19:04

‘Muk’ or molded jelly with seaweed and seasoned soy sauce

You can use either acorn or mung bean jelly, or mix the two to show both brown (acorn) and white (mung bean) colors. They are both very bland. But the sauce and shredded “gim” (seaweed) add a delicious flavor

Food | 2010-06-11 08:57

Hansik should go a la carte

``Hanjeongsik,'' the full course Korean meal with its dizzying array of dishes laid out on a table, is always a memorable experience for foreign diners visiting the country. But as the government pursues efforts to globalize Korean cuisine, exporting hanjeongsik might not be the right way to go.

Food | 2010-06-07 17:28

Jellyfish salad Haepari nengche

It is amazing how our ancestors made a dish out of this. It is important to soak the jellyfish strips in sugar and vinegar water to get rid of the slightly rubbery smell. Good quality imitation crab meat can be shredded fine, which works very well in this dish. You need to start the preparation of jellyfish a day in advance.

Food | 2010-06-03 17:28

Tuna sashimi Chamchi hoe

fresh. Fresh fish is almost translucent and has only a clean ocean smell, not a fishy smell. To serve as cocktail hors d'oeuvres, put a small amount of "hoe" on bib lettuce leaves.

Food | 2010-05-27 19:21

Ambitious chef throws hat into fine-dining ring

Some may refer to him as the "Korean Gordon Ramsay" for his fierce temper inside the kitchen. Others may worship him as a master chef who climbed all the way to the rank of world-class chef after having started from scratch in a small town in Korea.

Food | 2010-05-27 19:10

Cheong Wa Dae should lead hansik globalization

The globalization of hansik (Korean cuisine) is one of the government's main initiatives, but businessman Cho Tae-kwon believes it will take more than just lip service and money to get solid results. Korean cuisine and crafts should be showcased in the dining halls of power, starting with Cheong Wa Dae.

Food | 2010-05-24 17:12

Grilled scallops with sesame salt Paeju gui

Scallops are a highly-prized delicacy both in the East and in the West. This is a very fine first course. When the scallops are fresh, they are almost translucent and should not be sitting in milky water. Fresh scallops do not need to be cooked through. Just let them sizzle briefly on both sides.

Food | 2010-05-20 18:39

Gourmet week kicks off in Seoul

Seoul's culinary scene is becoming increasingly eclectic, and Gourmet Week will open from May 29 to June 13 to offer gourmands a chance to devour the best dishes at a tasty discount of 50 percent.

Food | 2010-05-20 18:36

1 2 3 4 5 6 7 8 9 10

Gimje Horizon Festival