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Korea Herald
28-06-2025
- Korea Herald
Summer survival guide
From cool streams to cold food, Koreans find ways to stay chill Come summer, Korea turns into one giant pressure cooker: blazing heat, monsoon downpours and high humidity with people elbowing for shade right next to you -- literally. To escape the sauna-like weather this time of the year, Yoon Hye-kyung, a Seoul-based office worker in her 50s, heads for the streams and rivers of Gapyeong, Gyeonggi Province, with her husband and two daughters for their summer vacation. "Streams tend to be cooler than the surrounding area, which is a relief from the scorching heat. There, we can enjoy water activities like swimming and unplug from the hustle and bustle of everyday life," she told The Korea Herald. "Cooling off in a mountain valley or stream was one of the ways I beat the heat when I was young," Yoon said. Yoon's approach may well be Korea's most timeless summer survival hack. But even if you can't escape the city, worry not. While Seoul's sweltering summer can really get to you, hidden around the city are little pockets of cool where you can catch your breath -- and a breeze. If you are one of the many tourists visiting Seoul in the summer, you will likely find yourself in Jongno-gu, central Seoul, roaming through royal palaces wearing hanbok, or wandering around the Bukchon Hanok Village and picking up souvenirs in Insadong. For much-needed relief from the heat, head to the nearby Cheonggyecheon stream, where you can find shade and sit by the water to cool off. You can even take off your shoes and dip your feet in the water. The fountains at Gwanghwamun Square in central Seoul, just 200 meters away from Exit No. 2 of Gwanghwamun Station, are another spot that is great for cooling off. The fountains, spraying water from the ground, run for 50 minutes every hour from 10 a.m. to 8:50 p.m. until August. You will often find little children running between the jets of water -- and you might be tempted to join them. When Seoul turns into an oven, nothing beats a splash of icy water. And luckily, the city offers several great ways to cool down. Swimming pools and water parks at six locations on the Han River -- Ttukseom, Yeouido, Jamwon, Jamsil, Yanghwa and Nanji Hangang Park -- will welcome visitors until Aug. 31, according to the Seoul Metropolitan Government. The water parks, which drew over 310,000 visitors last year, are open every day from 9 a.m. to 10 p.m. Admission fees range from 1,000 to 5,000 won depending on age, and children under 6 can enter for free. Koreans have a full lineup of summer eats when the heat is on. If you are looking for a cold delight to send shivers down your spine, go for some patbingsu -- a Korean shaved ice dessert topped with red beans and condensed milk -- as suggested by the Korean Food Promotion Institute. It's simple to make. Start by freezing some milk. Next, boil red beans in water at about a 1-to-5 ratio until the beans become soft. Drain the water, add sugar and a pinch of salt. Simmer the beans until most of the liquid is gone and the mixture thickens. Lastly, finely shave the frozen milk into a bowl, then top it with the sweetened red beans, rice cakes, condensed milk or other toppings such as fruit or cereal, according to a recipe from the KFPI. Oinaengguk, or cold cucumber soup, has long been a staple on Korean summer dining tables to help cool the body and stimulate the appetite. The soup appears in a cookbook called "Recipes of Joseon," published in 1939 by Jo Ja-ho, who recommends it for the summer months, when the heat can sap one's desire to eat. Here's how to make oinaengguk: Start by thinly slicing cucumbers, then marinate them in vinegar, soy sauce and chopped scallions. Next, sprinkle them with red pepper powder and let them sit for one to two hours. Finally, add cold water just before serving for a cool, tangy finish. When summer hits hard, it's time for a bowl of ice-cold mulnaengmyeon, or cold noodles served in a chilled broth made from beef. Another choice dish is dongchimi (radish water kimchi) -- both deliver bone-chilling cold. If simmering beef broth for hours in the dead heat of summer isn't your thing, try instead one of the many popular naengmyeon restaurants around town -- a long line means it's good! The number of users making reservations for naengmyeon restaurants on the platform Catch Table rose by 38 percent between May 19 and June 15, according to the platform, reflecting the seasonal trend.
Korea Herald
10-05-2025
- Entertainment
- Korea Herald
'Cheong:' The hidden secret behind Korean food
From home remedy to sugar replacement, this traditional fermented fruit syrup is the secret ingredient behind many Korean dishes Syrup is a common pantry staple in many countries, typically drizzled over foods like pancakes, waffles, crepes and other baked goods, or even on top of ice cream. The sweet liquid is also used in other culinary applications, such as glazes and desserts. But in Korean cuisine, syrup plays an essential role. Though often used as a replacement for sugar, adding a sweet and fruity flavour, it can also add acidity or umami to dishes depending on the ingredients used. 'Cheong:' Next big thing in culinary scene? In recent years, Korean food such as ramyeon, dumplings and fried chicken to name a few, has been winning over taste buds and featuring on dinner tables across continents. Korea's "jang making" tradition of creating fermented sauces using soybeans was even recognized as a UNESCO intangible cultural heritage in December last year. Now, the spotlight is turning to Korean syrup, or "cheong," which may just be the next big thing in the culinary scene. Clips of social media figures making cheong can easily be found on YouTube. Among the highlights is a video uploaded by American star chef Nick DiGiovanni in November 2023, in which he makes cheong with strawberries. With over 25.8 million subscribers on the video-sharing platform, his video brought significant attention to the traditional recipe. He later uploaded a video of making cheong with dragonfruit in June last year, garnering 24 million views. This syrup, often considered a staple in Korean cooking, is made by combining equal parts of the desired fruit or vegetable and sugar, then gently layering them into an airtight jar and leaving it for up to three months as the fruit slowly releases its juices, as explained by the Korean Food Promotion Institute. You can either consume the syrup right away or leave it for up to a year or more for a richer flavor. Later, the syrup can be enjoyed as a hot tea during winter or mixed with cold water for a refreshing summertime beverage. Fruits such as plums, strawberries, green tangerine and yuja — a citrus fruit native to Korea that sits somewhere between lime, lemon and orange — are often used to make the syrup. Maesil, or Korean green plum, is also a popular seasonal ingredient available in May and June. According to the KFPI, the best time to make maesil cheong is between June 6 and 20. Once made, it can be used to create other fermented foods such as plum vinegar, plum wine and plum gochujang. The syrup is also widely used as a natural sweetener. Adding the syrup to dishes like fish or chicken helps enhance the flavors and adds a pleasant, fruity aroma, often combined with other common Korean ingredients such as salt, soy sauce and "doenjang," fermented soybean paste. As cheong is made without heat, it preserves the ingredients' natural flavors, nutrients and health benefits. Deeply rooted in centuries of Korean food culture, cheong adds depth and balance to everyday meals and special dishes alike. At times, it can also work as a traditional home remedy to aid digestion and help upset stomachs. If kept away from contamination, the syrup can be consumed for up to five years, although the sweetness and aroma may fade after about two years of aging. The Korean syrup can also be used when brewing your own alcohol. All you need is 1 kilogram of green plums, 300 grams of sugar and 3.6 liters of soju for those looking to make their own batch of maesil-ju, or Korean plum wine known for its refreshing tang and subtle sweetness, as recommended by the KFPI. Start by removing the stems from the plums. Rinse them under running water, then dry them completely because any leftover moisture can lead to spoilage. Mix the plums with sugar in a jar, seal it and leave it for four weeks. Then add the soju to the mixture. One tip is to place the jar in a cool, dark area to let it continue fermenting. The wine will develop a richer, more complex flavor as it ages.
South China Morning Post
01-05-2025
- Entertainment
- South China Morning Post
Why ‘Korea's olive oil', perilla seed oil, deserves to be trending around the world
When chef Son Jong-won of Seoul's one-Michelin-star Eatanic Garden was asked recently about the one ingredient he felt could be better represented outside Korea, he did not hesitate. Advertisement 'If you go to Italy, you know that olive oil is a staple that represents the country,' he says. The chef, who was speaking about the evolution and expansion of hansik, or Korean cuisine, said: 'Perilla oil is something we use [in Korea] that should be known more.' The golden oil, known in Korea as deulgireum, is derived from cold-pressing the seeds of the perilla plant – a fragrant herb better known by its Japanese name, shiso. It has a distinctive nuttiness and herbal quality, with a slight aniseed finish. 'You can incorporate perilla oil in salad dressings,' Son says, doubling down on the idea that the ingredient should be seen in the same realm as a good quality extra virgin olive oil. Chef Son Jong-won of Seoul's Eatanic Garden shared his thoughts about the evolution and expansion of Korean cuisine at a talk at Korea House in March 2025. Photo: Korean Food Promotion Institute He is not the only proponent of perilla seed oil. In March 2024, during an intriguing presentation on Korean ingredients, co-head chef Kim Do-yun of one-Michelin-star Yun Seoul – known for his appearance on Netflix reality cooking competition Culinary Class Wars – gave everyone in the audience a little noodle taster and a tiny bottle of perilla oil to take home.
Korea Herald
14-04-2025
- Business
- Korea Herald
KFPI to add new eateries to list of excellent Korean restaurants overseas
Korean restaurants in Paris, London, Los Angeles and Singapore can apply until May 19 In an effort to recognize high-quality Korean eateries outside of South Korea, the Korean Food Promotion Institute and the Ministry of Agriculture, Food and Rural Affairs hope to add new names to their Excellent Overseas Korean Restaurants list this year. Korean restaurants in Paris, London, Los Angeles and Singapore can apply via email until May 19. More information is available on the KFPI's official website. To apply, restaurants must have been operating for the past three years in the respective country, have no record of violating local hygiene regulations in the past two years, and their menus must be at least 60 percent Korean dishes. Those that pass the first round of evaluation will be evaluated on-site by a group of Korean cuisine experts, with results to be announced later this year. Restaurants selected for the list will receive help purchasing ingredients from Korea, promotional support from the institute, and an official certificate and designation plaque. Excellent overseas Korean restaurants have been selected since 2022, recognizing their contribution to promoting Korean cuisine on a global scale. Currently, a total of 16 restaurants are on the list including Yunke, a Michelin-starred Korean restaurant in Tokyo's Ginza; Hasuo, a traditional Korean restaurant in Tokyo's Shibuya; and Soon Grill Marais, a contemporary Korean restaurant in Paris.
Korea Herald
18-03-2025
- Entertainment
- Korea Herald
KFPI to hold hansik contest in 13 countries
Competition to focus on creating dish using Korean jang As part of South Korea's initiative to expand the reach of "hansik," or Korean cuisine, the Korean Food Promotion Institute said Tuesday it would jointly host hansik cooking contests abroad with the Ministry of Agriculture, Food and Rural Affairs and in collaboration with 13 overseas diplomatic missions. For this year's edition, the competition will focus on creating a dish using Korean jang, or fermented soy-based sauces, to celebrate its inclusion on UNESCO's intangible cultural heritage list in December last year. In Asia, the Middle East and Africa, the competition will take place at the Korean Cultural Centers in Nigeria and Hong Kong, as well as the Korean Embassies in Indonesia, Thailand and Turkey. The same contest will take place at the Korean Embassies in Costa Rica, Peru and Chile, and at the Consulate General in Seattle for those in North and South America. In Europe, it will be hosted by the Korean Embassies in Ireland, the UK and Romania, and at the Consulate General in Barcelona. Detailed schedules for the competition will be announced at a later time by each diplomatic mission. More information is available on each overseas diplomatic mission's official website. The KFPI said the event would be a great opportunity to allow people in other countries to come up with their own takes on hansik by putting a local twist on them or sticking to traditional recipes. "(We) hope that the contest will help spread the unique flavors of traditional jang and Korean cuisine to a global audience. The KFPI will continue teaming up with overseas diplomatic missions to promote hansik and encourage cultural exchanges," Lee Gyu-min, president of the KFPI, said via press release. The KFPI has been organizing cooking contests every year since 2011 in countries such as the US to promote Korean cuisine. For example, the Consulate General in Seattle and the KFPI jointly held the "Culinary Class Wars in Seattle" contest in November last year.
