Latest news with #Korean-style
NDTV
2 days ago
- Entertainment
- NDTV
Cheetos Chicken Lollipop: An Experimental Viral Recipe That Has Foodies Intrigued
Many chicken lovers cannot resist a plate of spicy chicken lollipops. Whether it is a family dinner or an outing with friends, who does not love savouring this delicious delicacy? This evergreen dish, perfect on its own, has now become the subject of a food experiment. In a video shared on Instagram, a food vlogger is seen adding an unusual twist to the dish by using Cheetos. The clip, shared by @great_indian_asmr, shows the vlogger coating the chicken leg pieces with garlic, onion powder, paprika, chilli powder, salt and oil. After marinating it, he tears open a packet of spicy Cheetos and blends them into a fine powder. Also Read: Husband Makes "Carnivore Chips" To Fulfil Wife's Cravings Next, he sets up a coal stove and grills the marinated chicken until it is cooked. Then comes the twist - he removes the meat from the bones and mixes it with shredded cheese, yoghurt and parsley in a bowl. After combining everything, he reassembles the minced chicken around the bones, coats them with egg, and then rolls them in the Cheetos powder. Finally, the chicken is deep-fried on high heat until crispy. Watch the full viral recipe video here: View this post on Instagram A post shared by Great Indian Asmr (@great_indian_asmr) This unique combination impressed the foodies online as they expressed their thoughts on the recipe in the comments section. One user wrote, "Looks amazing, hope I get to try it sometime." Another added, "Bro's cooking skills are fire." A viewer asked, "Do you invite your followers to eat?" "I love your videos very much. I admire your commitment and also the team. I really feel the TRUE cravings when I watch you cook," read a comment. Several people shared recipes to try in the next video, including "Korean-style ramen" and "dahi vada from Odisha." What did you think of this viral video? Let us know in the comments below.
Korea Herald
5 days ago
- General
- Korea Herald
Leading architects challenge hanok orthodoxy
Panel calls for evolution beyond traditional limitations as Korean culture gains global attention "Let's face it, hanok may never become fully mainstream again. But it remains an essential part of our architectural culture," said Daniel Tandler, co-founder of Urbandetail Architecture, whose contemporary interpretations of Korea's traditional housing have earned international recognition. The Eundeok Cultural Center in central Seoul was packed on Wednesday, with attendees spilling onto the floor of the century-old hanok building. They had come to hear six leading voices debate the future of hanok -- Korea's traditional wooden houses with their signature tiled roofs and central courtyards -- at "Architecture Talk: Evolving Hanok" jointly organized by The Korea Herald and Architecture & Urban Research Institute. Breaking from tradition A clear consensus emerged around the limitations of current approaches to hanok preservation and development. The discussion revealed broad agreement among experts that rigid definitions of hanok could prove detrimental to innovation. "Why must hanok have fixed definitions?" questioned Shin Chi-hoo, manager of the National Hanok Center. "No one defines apartments or single-family houses when selling them. Instead of seeking what makes hanok special, we should focus on how people actually live -- the relationships between spaces, what kind of life happens inside these places." Cho Jung-goo, architect of guga Urban Architecture, emphasized this point through his concept of "architectural reincarnation," describing how traditional Korean spatial arrangements persist across different materials and construction methods. "In Jeju, I observed traditional thatched houses alongside modern slab houses sharing nearly identical floor plans," he explained. "Traditional materials evolved into contemporary concrete construction. Hanok shouldn't remain static but continue evolving and being reborn." This flexibility extends to construction methods that allow for technological adaptation. In presentations preceding the panel discussion, each architect showcased projects that demonstrate contemporary adaptations of hanok's traditional elements: Tandler's steel reinforcement systems for structural integrity, Kim Yong-mi's hybrid wood-concrete construction methods, Hwang Doo-jin's integration of glass skylights within traditional wooden floor systems, and Cho's reinterpretation of traditional courtyard spatial arrangements for modern contexts. The current institutional framework reinforces creative limitations by enforcing technical requirements that projects must meet to qualify for subsidies, experts say. Seoul's hanok support initiative, for instance, requires "wooden architectural structures built on the basis of traditional Korean-style frameworks consisting of columns and purlins," language that panelists argued perpetuates orthodox standards and restricts experimental approaches. The panelists echoed broader frustration with widespread traditionalist expectations that hanok should preserve historical elements without any contemporary modification, an idea Tandler characterized as "Joseon-era (1392-1910) style obsession." "Some techniques are indeed worth preserving, but regarding the late Joseon-era formalities -- the hanok we live in today are far removed from those historical models anyway," he said. The urban question Despite agreement on the need for flexibility, the discussion exposed nuanced disagreements about hanok's role in urban landscapes. This tension centered on whether hanok should adapt to densely populated urban conditions or maintain certain characteristics that may limit widespread adoption. Understanding this debate requires a look at Seoul's unique housing landscape. The city houses approximately 10 million people in 605 square kilometers, with apartment complexes comprising over 60 percent of housing stock. These complexes, typically 15-25 stories high, house multiple families on small footprints while providing amenities and security that individual houses cannot practically match. Hwang and Kim advocated for multi-story hanok that could establish a more common presence in urban settings. "Multi-story development -- turning hanok into multiple floors -- is key," Hwang said. "Even two stories significantly raise density. If traditional neighborhoods had multi-floor hanok, they wouldn't have been completely razed for redevelopment." "Korea historically had different priorities -- less focus on wealth accumulation through property, which allowed for these unique single-story buildings," he added. "That worked well in the past, but it can't handle today's urban pressures. That's why hanok get torn down voluntarily, without any war or colonization forcing it." Kim went further in her presentation, envisioning "hanok cities" with five-story hanok buildings serving as police stations and fire departments. "Why not dream of hanok cities?" she asked. "This can be a healing project for Korea's damaged landscape." The preservation counterargument Tandler and Cho offered opposing perspectives, arguing that hanok's value lies precisely in qualities that resist urban adaptation. Tandler questioned the premise of mass adoption: "Korea's small hanok percentage won't create density problems. Hanok probably won't become mainstream anyway, so these talks about density aren't really necessary." His position reflects broader skepticism about compromising hanok characteristics for practical considerations: "If we focus too much on efficiency, why build hanok at all? It's like comparing handmade leather shoes with factory-made ones -- even with the same leather, they're completely different." Cho cautioned against equating higher density with progress, arguing that apartment complexes reduce community spaces while displacing long-time residents. "When they build apartment complexes, the number of households actually decreases, and they drive out many people. It's strange to call that increased density," he said. He drew parallels to historic preservation: "No one thinks we should increase density at Gyeongbokgung Palace just because Geunjeongjeon Hall is only two stories. Why should we treat hanok neighborhoods differently?" This perspective treats hanok as inherently limited in scale, valuable for its difference from mainstream housing rather than its potential to replace it. Tandler suggested this limitation enhances rather than diminishes hanok's significance: "Let hanok be hanok, and let our contemporary architecture incorporate and reinterpret hanok essence." Cultural renaissance The discussion concluded with reflections on Korea's evolving stature on the global stage and its implications for cultural identity. Several panelists noted how Korea's rapid rise in cultural influence -- from technology to entertainment -- creates new opportunities for architectural expression. Kim, who studied in Paris, reflected on changing perceptions: "Back in the days, people in Paris only knew Korea through images of tear gas and demonstrations. These days, everyone gathers around Korean students to see the latest smartphones and digital devices. Korea's status has risen that dramatically." She expressed cautious optimism about future developments: "I don't expect many more hanok to be built, but what I do see is a much deeper exploration of what Korean-style architecture really means." Cho articulated his vision for Korean architecture's future. "We have a creative calling -- something that hasn't emerged yet but needs to. Where will the biggest seeds for this come from? I am confident hanok will provide them." "Take Japan -- Japan established this foundation centuries ago, then developed it through various schools over 150 years. Now, Japanese architects naturally produce work that feels Japanese." For Korea, he suggested, "the future depends on us creating something similar -- but we're the ones who have to build it." moonkihoon@
The Sun
6 days ago
- Business
- The Sun
New opening: Barbecue brand under Haidilao Group- Sparkora BBQ arrives in Malaysia!
Sparkora BBQ, the barbecue brand under Haidilao Group, is set to open its first overseas outlet at Sunway Pyramid in Kuala Lumpur this June. Rooted in the brand's signature 'social-style barbecue' philosophy, the new restaurant blends vibrant elements such as live DJ sessions, in-store hair braiding and hair-washing services, creating a uniquely immersive dining atmosphere and a fresh take on Korean-style barbecue. Signature Dishes Spotlight: Double Pepper Pork Belly & Egg-Wrapped Beef Inspired by the structure of Haidilao's hotpot menus, Sparkora BBQ's offering centres on premium grain-fed beef, pork, flavour-packed cooked sides and curated speciality items, available à la carte or in thoughtfully designed set meals. The brand's eight signature dishes include: Silky Egg Oyster Blade – Hand-cut marbled beef rolled in silky egg batter; rich in flavour and melt-in-the-mouth tender Thick Cut Streaky Pork – Perfectly balanced lean and fat, grilled until golden; crisp on the outside, juicy and chewy inside Legendary Double Pepper Pork – Delicately marbled pork with a clean, buttery finish; grilled to a tender and aromatic result Braised Pork Intestines – Marinated in house-style spice, seared for a crispy skin and a satisfyingly chewy centre Marbled Short Rib – Heavily marbled beef cut thick; juicy and bold with every bite Legendary Double Pepper Pork Belly – A fiery combination of red chilli and green Sichuan pepper; spicy, numbing and moreish Sparkora Signature Beef – The brand's flagship cut; served with a house barbecue glaze for a bold, satisfying flavour Baked Durian with Cheese – A daring match of durian and savoury cheese; sweet-salty, creamy and unapologetically fragrant Urban Industrial Aesthetic with a Social Vibe The Sparkora BBQ Malaysia flagship features a contemporary industrial design infused with modern Chinese elements. The 30-table layout includes seating for 2, 4, and 6 people—ideal for couples, friends, and family gatherings. Emphasising a casual, flexible dining rhythm, the space encourages spontaneous get-togethers after work or during weekends. Customisable Set Meals for Every Group Size The restaurant offers a variety of curated set meals designed for two, three, or four-to-six diners. Each set includes thoughtfully balanced combinations of pork, beef, seafood and sides. Prices range from RM178 to RM378, catering to everything from quick meals to celebratory feasts. Outlet Address: OB2.G.03A & OB2.G.U10, Sunway Pyramid Mall Opening Date: June 2025 Contact Number: 03-92124666 Note: The restaurant is currently in soft-opening. Table availability and operating hours may vary. Please call the outlet for more information. FB/RED: @Sparkora BBQ Malaysia IG: @sparkora_malaysia
The Sun
6 days ago
- Business
- The Sun
Sparkora BBQ by Haidilao debuts in Malaysia
Sparkora BBQ, the barbecue brand under Haidilao Group, is set to open its first overseas outlet at Sunway Pyramid in Kuala Lumpur this June. Rooted in the brand's signature 'social-style barbecue' philosophy, the new restaurant blends vibrant elements such as live DJ sessions, in-store hair braiding and hair-washing services, creating a uniquely immersive dining atmosphere and a fresh take on Korean-style barbecue. Signature Dishes Spotlight: Double Pepper Pork Belly & Egg-Wrapped Beef Inspired by the structure of Haidilao's hotpot menus, Sparkora BBQ's offering centres on premium grain-fed beef, pork, flavour-packed cooked sides and curated speciality items, available à la carte or in thoughtfully designed set meals. The brand's eight signature dishes include: Silky Egg Oyster Blade – Hand-cut marbled beef rolled in silky egg batter; rich in flavour and melt-in-the-mouth tender Thick Cut Streaky Pork – Perfectly balanced lean and fat, grilled until golden; crisp on the outside, juicy and chewy inside Legendary Double Pepper Pork – Delicately marbled pork with a clean, buttery finish; grilled to a tender and aromatic result Braised Pork Intestines – Marinated in house-style spice, seared for a crispy skin and a satisfyingly chewy centre Marbled Short Rib – Heavily marbled beef cut thick; juicy and bold with every bite Legendary Double Pepper Pork Belly – A fiery combination of red chilli and green Sichuan pepper; spicy, numbing and moreish Sparkora Signature Beef – The brand's flagship cut; served with a house barbecue glaze for a bold, satisfying flavour Baked Durian with Cheese – A daring match of durian and savoury cheese; sweet-salty, creamy and unapologetically fragrant Urban Industrial Aesthetic with a Social Vibe The Sparkora BBQ Malaysia flagship features a contemporary industrial design infused with modern Chinese elements. The 30-table layout includes seating for 2, 4, and 6 people—ideal for couples, friends, and family gatherings. Emphasising a casual, flexible dining rhythm, the space encourages spontaneous get-togethers after work or during weekends. Customisable Set Meals for Every Group Size The restaurant offers a variety of curated set meals designed for two, three, or four-to-six diners. Each set includes thoughtfully balanced combinations of pork, beef, seafood and sides. Prices range from RM178 to RM378, catering to everything from quick meals to celebratory feasts. Outlet Address: OB2.G.03A & OB2.G.U10, Sunway Pyramid Mall Opening Date: June 2025 Contact Number: 03-92124666 Note: The restaurant is currently in soft-opening. Table availability and operating hours may vary. Please call the outlet for more information. FB/RED: @Sparkora BBQ Malaysia IG: @sparkora_malaysia Hashtags: #SparkoraMalaysia #SparkoraLuckyScratch #LuckyToWin #MySparkoraLuckyExperience #HaidilaoBBQ
Korea Herald
7 days ago
- Business
- Korea Herald
CU to launch in US with Hawaii debut
CU, South Korea's leading convenience store brand operated by BGF Retail, is set to launch in the United States through a master franchise agreement with Hawaii-based CU Hawaii LLC. This marks the first time a Korean convenience store chain has entered the US market. The partnership was formalized at a signing ceremony attended by BGF Retail CEO Min Seung-bae and CU Hawaii LLC CEO Robert Kurisu. The companies plan to open CU's first store in Hawaii this October, followed by an expansion into key commercial districts across the state. Under the agreement, CU Hawaii LLC will operate the stores and collect royalties, leveraging CU's established brand and business model. With over 10 million annual visitors and a high concentration of Asian and mixed-ethnicity populations, demand is growing for affordable, high-quality food and retail services in Hawaii, CU said. CU plans to localize its offerings through a hybrid retail model that blends Korean-style ready-to-eat meals and snacks with US consumer preferences. Examples include kimbap and instant ramyeon as well as locally inspired fusion items such as poke and loco moco. The stores will also incorporate retail technologies, including self-checkout zones and optimized layouts. Kurisu, who initiated the partnership after several visits to Korea, said Hawaii's limited retail choices and rising costs created a strong need for a new distribution model. 'CU is a fresh, compelling concept that fits the Hawaiian market perfectly,' he said. CU currently operates 680 stores across Mongolia, Malaysia and Kazakhstan, and seeks to further globalize the Korean convenience store model through its US debut.
