Korean-style boiled fish stew with an asparagus salad
Source your mackerel carefully, because many UK fisheries are now so overfished as to be unconscionable – the ones we use are line-caught in the southwest, which is one of the UK's few remaining sustainable mackerel fisheries; otherwise, use big fat herrings instead. Most large supermarkets sell gochujang (Korean fermented chilli paste) nowadays, while doenjang (Korean soybean paste) and gochugaru (Korean chilli powder) can both be found in any Asian supermarket (the doenjang can, at a pinch, be replaced with miso). As for the kelp, while it's edible and very tasty, its main purpose is to impart umami to the broth and fish. Steamed rice is a non-negotiable alongside.
Prep 20 minCook 30 minServes 4
For the seasoning sauce120g soy sauce
120g mirin
40g peeled garlic (about six or seven cloves), roughly chopped
10g ginger, peeled and roughly chopped
15g doenjang15g gochujang30g fish sauce
15g gochugaru
For the fish1 mooli, peeled and cut into 2cm-thick rounds (about 500g)
2 small onions, peeled and thinly sliced (about 250g)
2 large sustainably-sourced mackerel, or herring, heads and guts removed, then cut across the bone into large chunks (800g-1kg net weight)10g kelp (kombu), or about ½ standard sheet
A few finely sliced spring onions, to serve
Steamed rice, to serve
First make the seasoning sauce. Put all the ingredients in a food processor and blitz smooth.
Lay the mooli rounds in a single layer in a wide, shallow saucepan, then layer the sliced onion, fish and seaweed on top. Pour the seasoning sauce over the whole lot, then add enough water just to cover the fish. Bring to a boil, then turn down the heat so the broth is at a lively simmer, and cook for 20-25 minutes, regularly basting the fish, until the fish is cooked through, the mooli is tender and the sauce is reduced.
Ladle into bowls, garnish with a handful of sliced spring onions and serve with steamed rice.
Prep 10 minPress 15-30 minCook 20 minServes 4
½ small block firm tofu (about 140g)50g pine nuts (about 3 tbsp), plus extra for serving1 garlic clove, peeled and roughly chopped
1 tsp readymade English mustard
1 tbsp rice vinegar
1 tsp honey2 red dates, pitted and roughly chopped (optional but recommended)2-3 tbsp dashi broth, or waterSalt and black pepper2 bunches asparagus (English, ideally), woody stems removed (about 500g net)
Wrap the tofu in kitchen paper or muslin, put a heavy object on top (a can of beans will do) and leave for 15-30 minutes, to press out some of the moisture – the tofu needs to be very dry for this dish.
Toast the pine nuts in a dry frying pan, tossing them continuously, for three or four minutes, until nicely golden brown all over and the kitchen is filled with the intoxicating aroma of freshly roasted nuts. Tip the nuts into a mortar or food processor, then grind to a powder. Roughly chop or crumble the tofu, add it to the mortar or processor, then mash until smooth.
Add the garlic, mustard, vinegar, honey and red dates, if using, then pound or process again until smooth. Add just enough dashi (or water) to loosen the mix to a thick, creamy dressing, then season with salt and pepper to taste.
Cook the asparagus in a pan of salted boiling water for about three minutes, so the spears are cooked but still have some bite to them, then drain and refresh under cold water. Drain again and dry on a clean tea towel or kitchen paper.
Arrange the asparagus on a platter, spoon over the tofu dressing, and serve sprinkled with a few extra toasted pine nuts, if you like.
Kyu Jeong Jeon and Duncan Robertson are chefs/co-owners of Bokman and Dongnae, both in Bristol
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BBC News
7 days ago
- BBC News
The Seoul 'convenience stores' fighting loneliness
Hee-kyung giggles as she steps into Seoul's new "warm-hearted convenience store".At 29, she is perhaps not the person most would have imagined wanting to take advantage of the South Korean capital's latest efforts to combat Hee-Kyung visits every day to grab the free instant ramen noodles and spend hours chatting with other visitors and social workers."I tell myself, 'another day, another escape from feeling lonely'," Hee-kyung says.A teenage runaway, she no longer talks to anyone from her family. The friends she has she met online, through the shared love of K-pop group SuperJunior, and they live far away. Currently unemployed, she has no work mates to chat lives alone, and whiles away the time watching cute animal videos on her phone as she lies on the floor."I have no other place to go if it weren't for [the store]."Hee-Kyung is one of 20,000 people to visit the four stores since they were opened in March. The city had been expecting just 5,000 in the first particular location, in the city's north-eastern district of Dongdaemun, sees around 70 to 80 visitors each are in their 40s and 50s, but Hee-Kyung is far from being the only young person to access the store's services.A 2022 study revealed an estimated 130,000 young people in the city - those aged between 19 and 39 - are either socially isolated or shut in. That same study also found the share of single-person households in the capital had reached nearly 40% - that alarmed a government that has been trying to reverse plummeting birth and marriage rates. The day the BBC visited, around a dozen visitors - men and women, young and old - were sitting on benches or burrowed into beanbags, watching a film together."We have movie days to encourage low-level bonding," whispers Kim Se-heon, the manager of the city's Loneliness Countermeasure stores are designed to offer a warm, cafe-like atmosphere. In one corner, an older woman closed her eyes as she sank into the automatic massage chair that hummed. In another, there are stacks of noodles."Ramen is a symbol of comfort and warmth in South Korea," Kim waiting for the noodles to cook, visitors are asked to fill out a brief survey on their mood and living are just a handful of the growing number of socially isolated people that the city is trying to change South Korea has undergone is seismic: in a generation, it has gone from a war-torn agrarian society to a developed economy.A few decades ago, it was common to see large families with six to eight children, living under the same roof. But years of migration to cities have shrunk families and turned places like Seoul into sprawling metropolises. Unaffordable housing, rising costs and gruelling working hours have led more and more young people to reject marriage or parenthood, or both. On the other end is an ageing population that feels neglected by children who are racing to keep up. "You know the saying that the least tasty meal is the one you are having alone? I ask older people who come in if they were eating okay. They would tear up, just being asked that question," says Lee In-sook, the counsellor at the a divorce and her grown-up children leaving home, she understands how it feels to be first time Hee-kyung - who is around the age of In-sook's daughter - arrived at the store, she immediately caught her many visitors, Hee-kyung was quiet on the first day, barely speaking to others. The second time she came, she began to speak to was the growing number of "lonely deaths" that worried Seoul officials enough to act. Older people were dying alone at home, and their bodies were not discovered until days or weeks later. That mission soon expanded to tackling loneliness itself. But Seoul is not the first to do 2018, the UK appointed a Minister for Loneliness. Japan followed the example, establishing an agency to address the problem which it said had become more pronounced in the Covid-19 pandemic. The phenomenon of withdrawing from society altogether is common enough in Japan that it has a name: hikikomori. In South Korea too, a rising number of young people have been voluntarily cutting themselves off from a highly competitive and exacting society."Perhaps it was the pandemic that led to this," muses Lee Yu-jeong, who manages one of Seoul's anti-loneliness points out how her children remain buried in their smartphones when their friends visit. "People today express how difficult it is to have a network of friends. Loneliness has become something that needs to be tackled as a society." The first step was opening a hotline for people who need someone to speak to. A nationwide survey in 2023 found that a third of Korean adults have either no one to ask for help with housework or speak to when feeling counselors offer a 40-minute call to discuss any topic. Park Seung-ah has been making three calls a day from her cubicle."I was surprised to see that many young people wanted these sessions. They want to share the burden on their chest but there is often a power dynamic with parents or their friends. So they come to us."The "warm-hearted convenience stores" followed swiftly, a physical location where the lonely were Dongdaemun location was picked due to its proximity to low-income housing, where residents live in tiny, subdivided apartments 68, visits the store once a week to watch films, and to escape his cramped home."[The stores] should have opened before I was born. It's good to spend even just two to three hours," he has spent more than five decades of his life caring for his mother, who suffered a brain aneurism when he was a child. As a result, he never married or had cost of the dedication became clear when she and walking with a cane since suffering a brain haemorrhage himself several years ago, he says there aren't many places for him."Places cost money, going to the cinema costs money," he says. The stores were created specially to welcome those who aren't welcome in other places, explains store manager Lee Bo-hyun. They go beyond a bit of room and a film - offering air-conditioning during the hottest summer months to those on low incomes who cannot afford it at is also supposed to be a space where the lonely can sidestep the stigma of asking for help. The choice of name - "convenience stores" - was a deliberate attempt to distance them from psychiatric clinics, important in a country where there is still a stigma against asking for help for mental health - especially among older yet, some of their reservations can still be seen when they walk through the door for the first time, compounded by their experience of are often uncomfortable speaking to another person or eating together initially, store manager Lee says."The typical loneliness, if that repeats for days, months, and half year, that is now more than a feeling," Lee explains."Those folks start to avoid places with people. So many people ask us if they can take the ramen to go because they won't eat with others."Lee would tell them that they don't need to talk. They can simply sit at the same table and have has been months since Hee-kyung was one of the quiet new has it made a difference? In-sook recalls a conversation she was having with a local paper. When she brought up her daughter, she felt a sudden pang and her voice broke."I am going to hug you," Hee-kyung walked over from the other side of the room and embraced In-sook.
Daily Mail
02-08-2025
- Daily Mail
Five delicious Italian recipes straight from Nonna's cookbook
LUISA Born 1943, San Giuseppe Vesuviano, Italy 'I can't tell you exactly how many years I've been cooking this dish – probably around 60. The key to a good spaghetti alle vongole is to add a lot of oil, and the cooking water from the pasta, to make sure it doesn't go dry. We're just adding the tomatoes for colour and flavour, rather than to make a sauce, but we still want a silky finish at the end. Naples is famous for its vongole and we eat a lot of seafood here in the city. We Napolitani are completely mad about food. It is always on our minds – and usually the topic of conversation. Sunday lunch with family is a ritual we stick to religiously. It is an excuse to come together, share laughter and a great many dishes. A Neapolitan lunch doesn't just last one hour – sometimes it can go on until dinnertime and we will eat and eat and eat and talk about eating while we eat.' LUISA'S SPAGHETTI ALLA VONGOLE (Neapolitan Clam Pasta) This takes very little time to make and is an impressive dish to serve up once you master it. SERVES 4 400g cherry tomatoes 1 heaped tbsp sea salt, plus extra to taste 350g spaghetti 60ml olive oil 4 garlic cloves, halved and green germs removed ½ bunch of parsley, stems and leaves separated, and leaves finely chopped 2 small dried chillies 850g vongole (clams), washed 1 First, cut a cross in the top of each tomato, then set aside. 2 Bring a large saucepan of water to a boil, add the salt then the spaghetti. Set a timer for 2 minutes before the suggested time on the packet – the pasta will finish cooking with the clams. 3 Meanwhile, heat the oil in a deep frying pan over a low heat and fry the garlic, parsley stems and chillies for 5 minutes, then remove the garlic, parsley and chillies from the pan using a slotted spoon and discard. Add the tomatoes to the pan, bringing the heat to medium, and cover. Let the tomatoes steam in their juices for about 4 minutes, then add the clams, cover again and cook for a minute or so. Add a scant ladle of pasta water to the pan and cook until the clams are open – discard any that aren't. Use a slotted spoon to remove some of the clams and set aside. 4 Drain the pasta, add it to the pan, stirring until the sauce thickens. Divide between dinner plates and add the reserved clams, plus a sprinkling of parsley leaves. Serve immediately. NINETTE Born 1935, Mallorca, Spain 'My mother taught me how to make this dish and it's one that I have reverted to again and again because I find it incredibly adaptable. You can eat the cod warm and serve for a family dinner or it can be eaten the next day with a salad. This way it serves as a good dish throughout the year, as long as you can find the fish and a good-quality one at that. Another important element of the dish is the vinegar. I use a vinegar that is Chardonnay and very high quality from France, but any good-quality white-wine vinegar will work here. My cooking has an element of finesse because for my most formative years I lived in France and loved all things French. The food, the culture, all of it was my own for many years before we moved back to Mallorca. My family owned and ran a bar while we lived in France, so I was raised with an element of 'Frenchness' that I suppose I have never really shaken.' NINETTE'S BACALAO ESCABECHE AL FINO (Spanish Cod Escabeche) This is a showstopper that tastes slightly pickled, and is surprisingly quick and easy to conjure up. SERVES 6 1kg cod fillet, cut into thick chunks salt and freshly ground black pepper 125g plain flour 400ml olive oil 3 large red onions, sliced into long, thin strips 2 bay leaves 3 garlic cloves, finely chopped 200g chopped tomatoes (use tinned if it's not the season for fresh) 60ml tarragon vinegar 1 Sprinkle the cod with salt, then spread out the flour on a plate and dip the cod fillets into it until lightly coated. 2 Heat the oil in a wide frying pan over a high heat and fry the cod fillets for about 5 minutes, taking care not to turn the fish or poke it too many times as it will fall apart. After 5 minutes, flip the fillets and cook for 5 more minutes until golden all over. Gently remove the cod from the pan and put on a plate covered with paper towels. 3 Next, add the onions to the same pan with the leftover oil over a medium heat. Add the bay leaves, ½ tablespoon of salt and 1 teaspoon of pepper, then gently simmer for about 30 minutes until very soft. 4 Meanwhile, combine the garlic and tomatoes in a bowl. When the onions are ready, add the tomato and garlic blend to the onions and cook for a minute or so until the mixture has infused with the onions, then follow up with the vinegar. Cook for a further 5 minutes, then remove from the heat. 5 Put the cod on a serving platter, top with the onion mixture and serve. SOULA Born 1946, Peloponnese, Greece 'Lots of people aren't aware that spanakorizo is an interesting combination not only because it tastes good. Spinach is difficult for the human body to digest, but the rice and lemon that we add to it helps the body to absorb the iron. My mother was an excellent cook, and she told me this many years ago. I lived in America for most of my adult life but have returned to Greece for the weather and the good produce. I like to go to my local laiki (market) every Thursday – it's an outing that happens ritually every week. I also tend to go for walks in the surrounding olive groves every day, leaving my brother, whom I live with, to sleep in while I get out and about to catch up with friends or start on the day's chores. I find that what is most important in life is to keep moving. Even when things get tough, we must put one foot in front of the other and keep walking.' SOULA'S SPANAKORIZO (Greek Rice and Spinach Risotto) This dish is a kind of risotto, but in true Greek style the vegetables are the stars and it's much less fussy to make than a traditional Italian version – who has time for all that hovering and stirring? SERVES 4 1 kg fresh spinach (Soula insists it is always fresh – never frozen) 160ml olive oil, plus extra to serve 4 large spring onions, trimmed and chopped into 1cm rounds 2 large leeks, trimmed and cleaned, then chopped into 2.5cm half moons 1 bunch of dill, roughly chopped 2 large garlic cloves (green germs removed), roughly chopped 700ml water 150g medium-grain rice, such as arborio ½ tbsp salt ½ tsp ground black pepper 1 chicken stock cube, optional (reduce the salt by half if using) ½ lemon, for squeezing feta and bread, to serve 1 First wash the spinach. Add it to a large bowl of water with a splash of vinegar and wash well, roughly tearing it to pieces as you do so and removing any tough stalks. The vinegar will ensure you get rid of any little 'friends' hiding in the leaves. 2 Drain the spinach and put it in a large saucepan over a medium-high heat. Cover and leave to steam for 10 minutes. Next add the olive oil, followed by the spring onions, leeks, dill and garlic. Cook, stirring every so often, for about 5 minutes. 3 Pour in 700ml water and add the rice, salt, pepper and stock cube (if using). Cover and simmer for 30 minutes, stirring occasionally to stop the rice sticking. 4 Once the rice is tender, season again to taste, adding a squeeze of lemon for a final zingy flourish. Serve with an extra drizzle of olive oil, a slab of feta and plenty of crusty bread. LATIFA Born 1945, Tunis, Tunisia 'I've been eating lablebi since I was a little girl. It's our 'fast food' here in Tunis – the thing young people eat at five o'clock in the morning after a night out in the city. In some regions of Tunisia they serve it inside a baguette, like a sandwich. It soaks up the alcohol after a heavy night. Of course, I wouldn't know about this because when I was a young girl I was mainly kept indoors. I grew up in the Medina, but I rarely saw it because I wasn't allowed to play outside. We were seven children in total and my brothers were the only ones of us that were allowed to venture out. I didn't know any different and this was the norm, so I never questioned it.' LATIFA'S LABLEBI (Tunisian Chickpea Soup) Lablebi is a staple of Tunisian cuisine, although its origins can also be linked to the Ottoman occupation of Tunis in the 1600s, when chickpeas were served to Ottoman soldiers as a thrifty and filling meal. It's hot, hearty and the perfect go-to recipe if you ever feel a cold coming on. This recipe is for those well versed in spice. If you want a mellower lablebi, halve or even quarter the harissa quantity and then add more at the end if you need it, along with the other toppings. 500g dried chickpeas 2 tsp bicarbonate of soda 70ml olive oil ½ bulb of garlic, cloves thinly sliced ½ tsp freshly ground black pepper 2 tsp ground cumin 1 tsp ground turmeric 1 tbsp harissa, plus extra to serve ½ tbsp sea salt 4-6 slices of days-old bread TO SERVE capers poached or boiled eggs good-quality tinned tuna 1 The day before you want to make the lablebi, put the chickpeas in a large bowl, add half the bicarbonate of soda, cover with water and leave to soak overnight. 2 The next day, drain the chickpeas, then add to a large saucepan with 2 litres of water. Put over a high heat and start to bring to the boil as you add the remaining bicarbonate of soda followed by the oil, garlic, pepper, cumin, turmeric and harissa. Cover almost completely (leaving a space uncovered for the steam to escape) and bring to the boil, then reduce the heat to a steady simmer and cook for 20 minutes. 3 After the time is up, add the salt, then simmer for a further 20 minutes. Check to see if the chickpeas have softened by taking a few out and pressing on them with a fork or, even better, tasting them. 4 When you're ready to serve, break up the bread into the bottom of your bowls and spoon over the lablebi (you can choose to have it dense like a stew or loose like a ramen), then finish with the other toppings as you like. MARYSE Born 1940, Uzès, France 'Like most foods of the peasant people, this courgette gratin was simply born out of an abundance of its key ingredient: courgettes. My parents were farmers from the Camargue. They grew their own vegetables, and we would have so many courgettes in the summer months that my mother practically raised us on this gratin. Some people don't use garlic in this béchamel, or else they use it to flavour it slightly and then take it out. Being from the south, I keep the garlic in. I've been cooking for 63 years. When I was a young girl we would be taught by our mothers how to get by in the kitchen in order to be able to satisfy our future husbands. What I've learnt in these six decades in the kitchen is that delicious food really needs a certain dedication of time. It's difficult for young people now to make something truly satisfying because everything's always done in such a rush. The truth is, time is necessary for food to be good; it's an essential pause in the day to treat oneself.' MARYSE'S COURGETTE GRATIN FROM THE CAMARGUE, SOUTHERN FRANCE This recipe can be found all over the south of France. While it's baked in a béchamel sauce along with added butter and cheese (the latter helps the dish achieve the all-important golden crust that is essential to a gratin), this courgette bake is light, and it pairs perfectly with a meatier main – or perhaps even just a green salad on a summer's day. SERVES 4 as a main, 6 as a side 800g courgettes, sliced into 5mm rounds 40g Emmental, finely grated For the béchamel 4 tbsp plain flour 390ml whole milk, plus another 6 tbsp 1 tbsp sunflower oil 2 large garlic cloves, thinly sliced 1½ tsp flaky sea salt 4 tbsp double cream 10g unsalted butter, plus extra for greasing freshly ground white or black pepper 1 Preheat the oven to 200C/ 180C fan/gas 6 and grease a casserole dish (alternatively a roughly 25cm x 32cm baking dish or baking tray) generously with butter. 2 Prepare a steamer (or steamer basket over a saucepan of hot water) and steam the courgette slices for 6 minutes. 3 Meanwhile, start preparing the béchamel. Combine the flour with 90ml of the milk in a small bowl. Whisk until smooth. 4 When the courgettes have steamed (they should be slightly softened at this stage but still possess a bit of bite), drain them in a colander and leave to dry. 5 Heat the sunflower oil in the same saucepan over a low to medium heat and fry the garlic, taking care to stop before it begins to brown. Remove the pan from the heat and leave to cool for a minute, then add the remaining milk to the pan, along with the salt and a grind of white or black pepper. Return to a low to medium heat. Now add the flour-and-milk mixture and stir like crazy with a wooden spoon for about 5 minutes until you have a smooth and viscous béchamel sauce. You don't want it to be very thick – rather a pourable consistency, like cream. Remove from the heat and add the cream and butter, stirring until combined. 6 Put the courgettes in your chosen baking dish. You don't need to arrange them delicately in layers (although you can if you want to go for a 'fancy' look). Maryse just tips them in and shakes the dish to disperse the courgettes evenly. Pour the béchamel sauce over the courgettes and sprinkle over the cheese and 6 tbsp milk. Bake in the oven on the top shelf for 25 minutes, or until the gratin is bubbling and golden. MARGARITA Born 1932, Mallorca, Spain 'I've reached my nineties, but I don't particularly feel very old. Thankfully, I can still get around and take care of myself as well as the children and grandchildren. I have a life of hard work to thank for that. I was born into a family that wasn't hugely wealthy and so, like many children at the time, I was sent to the estate of a rich French family here in Mallorca. That way, my parents could ensure I would be well taken care of, but it also meant that I couldn't go to school. I was nine years old when I left to work on the estate and I was terrified to leave my mother, but I have to say that, in the end, they took very good care of me and treated me as their own daughter. I learned a lot there about the land and about cooking, which I have loved ever since. It was in that first job that I learned to make coca de verduras. I've been making it for over 80 years now, so we can say I've become an expert. The key to this recipe and my ultimate tip is to use a hardy iron tray to make it and to cook it on the lowest level of the oven with the top and bottom setting on. You want the vegetables to caramelise and the dough to cook at the same time. No one wants a soggy dough. You want it to come out crispy like a tart.' MARGARITA'S COCA DE VERDURAS (Mallorcan Vegetable Tart) Every Mallorcan is familiar with coca de verduras, a crisp, thin-based tart weighed heavy with plenty of vegetables. The coca is described as a flatbread or pizza as it isn't yeasted at all. It's best enjoyed with a beer and a couple of other small plates and would make a great addition to a picnic, packed lunch or garden party spread. SERVES 12 SLICES 1 butterhead lettuce (about 150g), trimmed and finely chopped 2 tsp flaky sea salt 2 small leeks, finely chopped 6 spring onions, finely chopped 1 small bunch of parsley, leaves finely chopped 1 tsp ground black pepper 1 tsp smoked paprika 1 garlic clove, crushed or grated 150ml olive oil 2 small tomatoes, thinly sliced handful For the pastry ½ tsp bicarbonate of soda 100ml cold water 100ml olive oil 50g lard or unsalted butter, at room temperature, cut into small cubes 300g plain flour, plus extra as needed 1 Preheat the oven to 220C/200C fan/gas 7 and line a roughly 38cm x 25cm baking tray, preferably cast iron, with baking parchment. 2 Put the chopped lettuce into a large bowl, add 1 teaspoon of the salt and massage it into the lettuce to break it down a little. Add the leeks, spring onions and parsley to the bowl with the remaining teaspoon of salt, the pepper, paprika, garlic and olive oil. Stir to combine. 3 Next, make the pastry. In a separate bowl, combine the bicarbonate of soda with the water, olive oil and your choice of fat. Stir to combine and break down the cubes of fat a little. 4 Add the flour bit by bit, combining with your hands and rubbing the cubes of fat into the flour to break them up. Do this until it comes together into a soft, pliable ball that doesn't feel sticky. Add more flour or water a teaspoon at a time if the dough is too wet or dry. You are going to press this into the tray rather than roll it, so you don't want it to be too stiff. 5 Place the dough in the centre of the prepared tray and pat it down to flatten it. Begin to spread it out across the entire base of the tray with your hands, pressing in with your fingers and pushing the pastry outwards until it reaches the edges in a thin, even layer. Prick it all over with a fork, then bake on the bottom of the oven (not on a shelf) for 5 minutes. Placing it on the bottom of the oven will help the base crisp up. 6 After 5 minutes, when the base is a little more firm, remove the tray from the oven and cover the pastry evenly with the greens, then spread the slices of tomato on top. Return to the bottom of the oven and bake for 10 minutes, then move to the top of the oven for a final 5 minutes, or until the pastry is golden and the topping is nicely cooked and slightly charred in places. Remove from the oven and top with the toasted pine nuts, then serve hot or cold. NOW BUY THE BOOK Our recipes are taken from Mediterranea by Anastasia Miari with photographs by Marco Argüello (Quadrille, £28). To order a copy for £23.80 until 17 August, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Reuters
27-07-2025
- Reuters
South Korea air crash: Inside the final minutes of Jeju Air flight
July 27 (Reuters) - South Korea is investigating the crash of a Jeju Air ( opens new tab Boeing (BA.N), opens new tab 737-800 jet on December 29 at Muan International Airport that killed 179 people, in the deadliest air disaster on the country's soil. The following are the final minutes of Flight 7C2216 gathered from a preliminary investigation report in January, South Korea's transport ministry and fire authorities, and a July 19 update from investigators seen by Reuters. All times are Korea Standard Time (GMT+9). 8:54:43 a.m. - Jeju Air 7C2216 contacts Muan airport air traffic control as it makes the final approach and is given clearance to land on runway 01, which is orientated at 10 degrees north-east. 8:57:50 a.m. - Air traffic control gives "caution - bird activity" advisory. 8:58:11 a.m. - Jeju Air pilots are heard talking about spotting a flock of birds under the aircraft. 8:58:26 a.m. - The aircraft aborts the landing attempt and then strikes birds while starting to circle back for another landing attempt known as a go-around. Both engines continued to operate with vibrations. The right engine also experienced a surge, emitting large flames and thick black smoke. 8:58:45 a.m. - Pilots stop the left engine while performing emergency procedures. The July 19 update said the evidence for this came from the cockpit voice recorder (CVR), flight data recorder (FDR) and inspection of the engines. 8:58:50 a.m. - The aircraft's FDR and CVR stop recording. At the moment both "black boxes" stop recording, the aircraft is flying at the speed of 161 knots (298 kph or 185 mph) at an altitude of 498 ft (152 m). 8:58:56 a.m. - Flight 7C2216 pilot makes emergency Mayday declaration related to a bird strike during the go-around. 9:00 a.m. - During the go-around, Flight 7C2216 requests clearance to land on runway 19, which is by approach from the opposite end of the airport's single runway. 9:01 a.m. - Air traffic control authorises landing on runway 19. 9:02 a.m. - Flight 7C2216 makes contact with runway at about the 1,200 m (3,937 ft) point of the 2,800 m (9,186 ft) runway. Landing gear was not lowered and the plane lands on its belly. 9:02:34 a.m. - Air traffic control alerts "crash bell" at airport fire rescue unit. 9:02:55 a.m. - Airport fire rescue unit completes deploying fire rescue equipment. 9:02:57 a.m. - Flight 7C2216 crashes into embankment after over-shooting the runway. 9:10 a.m. - The Transport Ministry receives an accident report from airport authorities. 9:23 a.m. - One male rescued and transported to a temporary medical facility. 9:38 a.m. - Muan airport is closed. 9:50 a.m. - Rescue completed of a second person from inside tail section of the plane.
