An MLA Promotion: Festive Recipes for Chuseok
This month is Chuseok, the traditional harvest moon festival when Korean families get together to enjoy delicious traditional Korean food in their hometowns. Mrs. Moon Seong-Shil, a popular food blogger in Korea, shares some of her favorite beef recipes with us just in time for the holiday. Steamed Ribs (소갈비찜 Sogalbi Jjim) What is a [...]
Tales of a Patbingsu Junkie
Tales of a Patbingsu Junkie Or: The Search for Seoul’s Yummiest Patbingsu Words and shots by Lisa Xing My obsession began one sweltering June afternoon. My ajumma co-teacher snuck out of the school boundaries after lunch, returning with a crinkly bag from Tous Les Jours. Waiting inside—three huge containers filled with a blend of shaved [...]
Cool Noodles for Sultry Summer Days
If you stopped with naengmyeon, you’ll want to read on to learn about the rest of Korea’s hot-weather cold noodle dishes Words by Ciaran Hickey, Executive chef of w seoul walkerhill There’s just no hiding from this sweltering Korean summer heat. Unless you plan on staying indoors all the time, you’ll have to leave behind [...]
Snacks Wrapped in Trash
Korea has some of the best sweets on the streets. They have these amazing caramelized sugar patties, red bean walnut balls, roasted nuts, cream waffles.. the list goes on and on… Ugh, I love it.
I had a pretty funny experience recently with street snacks…
Patbingsu (팥빙수): Red Beans and Ice
Words by Ciaran Hickey, Executive chef of w seoul walkerhill The crazy summer heat makes people do odd things and take desperate measures. In the old days before the luxury of freezers, people simply shaved blocks of ice and flavored it with whatever they had handy. Korea’s take on this shaved ice is known as [...]
Bossam (보쌈) Pork, Meet Kimchi
Words by Ciaran Hickey, Executive Chef of W Hotel Seoul One of the earliest food memories in my career as a chef was picking up a prawn from the salad area, putting it in a lettuce leaf with a spoonful of cocktail sauce and eating it at one go. Years later, you wouldn’t believe how [...]
Mandu (만두), Delightful Dumplings
Words by Ciaran Hickey, Executive chef of w hotel seoul I have to start by saying that mandu are big in our house. Not physically big, but popular. My three-year-old can make them disappear at a frightening rate, and my wife and I snack on them while watching TV. I blame all those free samples [...]
Yukhoe (육회): Steak Tartare
Words by Ciaran Hickey Raw meat. It’s not common, but neither is it unique to Korea since there are few parts of the world where it’s not enjoyed in some shape or form. Beef tartare dishes abound in Europe and have never lost their popularity. We’ve all heard the old joke of the unwitting tourist [...]
Sundubu Jjigae (순두부 찌개): Soft Tofu in a Spicy Stew
Words by Ciaran Hickey I’ve got to admit it: sundubu jjigae (soft tofu stew) was my “soft” entrance into the world of Korean cuisine. Initially a lot of jjigaes downright scared me as I was never quite sure what surprise was lurking below the surface of the stew. This dish, however, was soon on my [...]
Sundae (순대), Korea’s Answer to Black Pudding
Words by Ciaran Hickey When it comes to blood sausages, the Germans have their blutwurst, the French have boudin noir, the Spanish have morcilla, and we Irish (and, let it be said, the English) have black pudding. Having heard then about sundae from my Korean friends, the chef in me was immediately curious. Coming from [...]
Gina (5)
Admin (3)
James (2)
Alex the European (1)
Allison (1)
Barman (1)
Charles Montgomery (1)
Dave R. (1)
David Carruth (1)
Durkee in Korea (1)