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CEO & Publisher: Oh Young-jinDigital News Email: webmaster@koreatimes.co.krTel: 02-724-2114Online newspaper registration No: 서울,아52844Date of registration: 2020.02.05Masthead: The Korea TimesCopyright © koreatimes.co.kr. All rights reserved.

Cheongdo ― scenic town of persimmon, spa

By Roger Dix South of Daegu just off Highway 55 and southwest of Gyeongju along route 20 sits the town of Cheungdo, North Gyeongsang Province. Cheongdo along with its surrounding countryside is well known by Korean people as one of the many agricultural regions of the country, and although Cheongdo is familiar to many Koreans for its harvests of peaches and pears (in late summer to early fall) and the home of traditional Korean style bullfighting (which is held every spring around March and is another travel story), it is the bright golden orange persimmon that brings attention to Cheongdo about the middle of autumn each year. If you like fruit then Cheongdo is the place to visit during the months of August through early November. For those who like traveling from point A to point B directly, Highway 55 from Daegu is certainly the fastest way to drive to Cheongdo. But for those who like to stop along the way to “smell the roses” and take in the countryside, I suggest approaching Cheongdo along route 20 from Gyeongju in the east or route 69 to route 20 by way of Anyang, Gy

Nov 4, 2010

Hotel lobby

Plaza Hotel The Plaza Hotel reopened on Nov. 1 with the first five-star hotel “boutique business” concept. The Plaza Hotel did not only simply change its design, but also changed the hotel naming, BI, and service identity, and have reopened a hotel that differs in every way from the previous hotel. To enhance the quality of the guest rooms, the size of the suites was expanded and the number of rooms has reduced from 455 to 400. All rooms now feature free wireless Internet access and a touchpad room control system to accommodate modern lifestyles and business convenience. All furnishings in the rooms are made from eco-friendly materials. In regards to food and beverages, fine dining is further enhanced with international chefs, technical alliances with renowned restaurants, and the inclusion of a new French bakery brand. The eateries include the Chinese restaurant Tao Yuen; Japanese restaurant Murasaki; buffet restaurant Seven Square; Italian restaurant Tuscany; The Lounge, the first duplex lounge and bar in the Korean hotel industry; and the premium French bakery brand Eri

Nov 4, 2010

Peninsulas steak-pastry promising

By Bae Ji-sook Opening or renovating an Italian restaurant in Seoul is nothing new. There are hundreds of tratorrias claiming to deliver authentic Italian cuisine in the capital. More and more people have become aware of its delicacies, too: They know the difference between tagliatelle, linguini and penne just by listening to their names. Peninsula, the trattoria renovated at the Lotte Hotel Seoul, is not a new restaurant. The eatery located at the west end of the hotel has relocated to the central part and been rejuvenated as a casual Italian diner. While some people may be perturbed to look at pasta under artificial lighting — rather than the natural sunlight at its previous location — they may soon catch on that the quality of the dishes has improved in certain ways. Under the orchestration of newly appointed chef Marco Torregrossa the dishes are filled with various aromas, and are of different temperatures and colors. I followed Torregrossa’s recommendations and found some of them quite amusing. Torregrossa seemed to put much weight on his l

Nov 4, 2010

Get a taste of Korea at Eunma Shopping

The following is the second in a series of articles featuring tourist sites in Gangnam, southern Seoul, where both domestic and foreign tourists can experience an alluring blend of modern and traditional attractions. — ED. By Kwon Mee-yoo Generally, the northern part of Seoul is introduced as more traditional with old palaces and museums, while the southern part is more tech-savvy and filled with latest fad. Gangnam, the district south of the Han River, is more known for the Coex and the World Trade Center in Seoul with their large underground shopping mall; and Cheongdam-dong lined with luxurious shops. However, there is an old-fashioned shopping center full of local foodstuff in the heart of the area, allowing tourists to glimpse what Korean homemakers cook for daily dining. The Eunma Shopping Center is located right in front of exit No. 3 of Daechi Station on subway line No. 3. It is a facility for the Eunma Apartment Complex, but people from all over Seoul and even from other regions flock to the center. The Gangnam City Tour Bus also makes a stop at the mall

Nov 4, 2010By Kwon Mee-yoo

Weekender Indulge in autumn palettes

By Lee Hyo-won It seems a great firebird has swallowed up Korea whole — it’s that time of the year when intense red, gingery orange and mellow yellow hues stain landscapes in a way that would have had the Impressionists eating their hearts out. Whether you’re passing by neat tree-lined streets in the city or are in view of cascading mountains in the countryside, indulge in the visual delights of the fall foliage while taking in a breath of crisp air — prepare a good pair of walking shoes. Strolling around town Set aside the broom for the meantime — Seoul City has designated 74 streets to enjoy the fall colors. Until mid-November, fallen leaves won’t be swept up, providing an atmospheric mise-en-scene for romantics. Samcheong-dong-gil, spanning 1.5 kilometers from Dongsipjagak, Jongno to Samcheong Tunnel, is lined with ginkgo and zelkova trees. The street is of course a popular destination among both tourists and locals, given its proximity to Gyeongbok Palace and eclectic array of art galleries, book cafes, “hanok” (Korean traditional housing)-style I

Nov 4, 2010

Seaweed soup with beef (Miyokguk)

It is important to buy good quality seaweed. It should be very soft when you soak it in water. If you do not have the beef broth available, use the same amount of water with 1/2 teaspoon Myolchigaru (anchovy powder). 1. Soak the seaweed in water until tender. Then drain. If too long, cut a few times with scissors, approximately 2”/5 cm long. 2. Cook beef, garlic and seaweed with sesame oil until the seaweed color changes to dark green. Add beef broth and cook until the seaweed is tender. 3. Adjust the seasoning with soy sauce if necessary. Add black pepper before serving. In the past in Korea, it was a tradition to announce the birth of a child by hanging a special decoration on the gate of the house. For the birth of a son, this consisted of red peppers woven with straw; for a girl, charcoal pieces were added to these pieces of straw. For the women who have given birth to a child, Miyokguk (seaweed soup) is always served especially for the first few weeks. We believe that the seaweed cleanses the blood and helps the flow of milk for newborn babies. At the same time,

Oct 28, 2010

Chef takes a glimpse of Seoul street foods

By Bae Ji-sook While the government is pushing high-end Korean dining to the world as part of its “Globalization of Hanshik” (Korean cuisine) project, it is a far cry for many tourists visiting Seoul, who seek cheaper authentic food, shopping and sightseeing opportunities. The street foods in Seoul, however, play a greater role as epicurean ambassadors in a sense ㅡ anybody can grab a bite cheaply, and take a glimpse into what Koreans really enjoy eating. The Korea Times invited Nicholas de Visch, executive sous chef of the Grand InterContinental Hotel, to taste some of the highly acclaimed foods in Insa-dong and Myeong-dong, two of the most frequented spots in Seoul, to see if they could really appeal to tourists. The food was mostly recommended by bloggers and newspaper articles. Enchanting Insa-dong “Hotteok” (1,000 won) sold in Insa-dong is always welcomed in the chilly season. The newest trend is to deep-fry the corn flour dough with lumps of sugar in the middle. While the dough rises, the sugar melts into a caramel-syrup texture. Adding bit of nuts on the top

Oct 28, 2010

Hotel lobby

Lotte Hotel Seoul La Seine, Lotte Hotel Seoul’s buffet restaurant on the ground floor, is presenting its “Gourmet 20 Summit Buffet” to commemorate the G20 Seoul Summit throughout November. This event will showcase representative dishes from the participating countries. France will be represented by “coq au vin,” chicken and vegetables braised with wine; “ratatouille,” or vegetable stew; and escargots. The buffet will also showcase China’s nutritious dish “Buddha Jumps Over the Wall” (Bul Do Jang); Russia’s pork barbecue or “shashlik,” and “borscht” soup; Turkey’s lamb or beef “shish kebab”; Argentinean barbecue “asado”; Indian curry; and Korea’s “kalbi” and “spicy seafood with rice cake.” Some 40 dishes from 17 different countries will please your palate. The buffet price is 57,000 won for lunch and 61,000 won for dinner, exclusive of VAT and service charge. For more information, call (02) 317-7171. Hyatt Regency Incheon Restaurant 8 at the Hyatt Regency Incheon presents its Autumn Signature Menu for a special dining experience from Oct. 11 to Nov. 30. The Autumn Sign

Oct 28, 2010

Hotel lobby

Novotel Ambassador The buffet restaurant, “the SQUARE," at Novotel Ambassador celebrates its opening and offers a special event through Oct. 29 ㅡ “The SQUARE Event.” Guests with square accessories (glasses, watches, brooches or others) are eligible for a free square plate by Churchill of England. The gift is available daily for the first 20 guests. The SQUARE has been designed by a world leading interior design company “Wilson Associates” and features a modern interior touch with a spacious hall and private dining rooms. The menus embrace all authentic cuisines from all over the world including Korean, Chinese and Japanese among others. The buffet restaurant provides a menu for breakfast, lunch and dinner and offers other a la carte menus available during off-buffet hours. Breakfast is 29,700 won, lunch is 49,500 won (weekdays) and 51,000 won (weekends) while dinner is offered for 59,400 won. For more information, call (02) 531-6618. The Paradise Busan Hotel The Paradise Busan Hotel will hold a pastry festival from Oct. 28 to Oct. 31. Pastries with diffe

Oct 21, 2010

Shredded dried pollack (Bugeo muchim)

By Kim Yong-ja Dried pollack is a very useful item to keep at home. It can easily be used when you don't have many other things available. INGREDIENTS (serves 4) 2 60g dried pollack cut 5 cm long, then soaked in water Vegetable oil 1 teaspoon gochugaru (fine chili powder) 1 tablespoon sesame oil 1 1/2 teaspoons sugar 1/4 teaspoon salt 1 scallion, chopped 1. Hold pollack in your palms and gently press out the excess water. Then shred it with your fingers. 2. Heat the frying pan, drizzle the vegetable oil and stir-fry the pollack shred until slightly crispy. Add gochugaru (fine chili powder), sesame oil, sugar, and salt and mix well. Serve with chopped scallion on top. This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

Oct 21, 2010
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