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Korea spreads benefits of tourism across globe

By Yu In-chon The tourism industry is garnering attention as an “industry without chimneys” that will lead green growth, and as an alternative industry that can resolve the issue of “jobless growth” by creating decent, sustainable jobs. Accounting for 6 to 7 percent of global gross domestic product (GDP), traveling and tourism have become a key industry for the world economy and are generating 75 million jobs across the globe. As a key source of export earnings, they occupy 30 percent (around an annual $1 trillion) of global service exports. From an international perspective, the tourism industry leads to economic benefits for advanced countries as well as developing nations and less developed countries. It creates jobs and lays the foundation for economic growth and advancement in less-developed countries, thus performing a critical role in the “global eradication of poverty.” Based on such economic influence, the tourism industry has been considerably contributing to the overcoming of the global economic crisis, a major financial concern, during the last two years.

Oct 11, 2010

Sweet and sour radish salad (Musengchae)

By Kim Yong-ja When you cut a radish, it should be translucent and have no holes in it. When there are holes, Koreans use a very poetic expression, “The wind got into it”. To choose one without the wind, we usually weigh them with our hand. A good radish has weight and a crunchy, sweet flavor. INGREDIENTS (serves 4) 1/2 medium size Asian radish (300 g), sliced and cut into fine strips 2 teaspoons sea salt or Kosher salt 1 tablespoon Goshugaru (fine chili powder) 2 teaspoons sugar 1 tablespoon rice vinegar 2 teaspoons sesame oil 1. Sprinkle salt over the cut radish and let it sit for ½ hour until the radish is wilted. Squeeze out excess water using your palms. Mix the radish with the rest of the ingredients. 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 7, 2010

Kyotofu arrives at Seoul with Americanized Japanese tofu

By Bae Ji-sook Koreans love tofu ― the white cube made with boiled soya varies from the plain drinkable tofu to the main ingredient for stew and fried dishes among others. Thanks to its health attributes and the possible contribution to the well-being lifestyle, its popularity is soaring higher than ever. Kyotofu, a newly opened restaurant in Hannam-dong, central Seoul, is quite a surprise to Koreans who take pride in their own tofu dishes. In the hands of American establisher Michael Berl, tofu is smothered in caramel syrup, or katsuobushi extract, and covered with chocolates. Unlike Korean style tofu that is squeezed in a big frame for formation, the kyotofu follows more of the Japanese style, with a mellow and softer texture. Tofu is reformed in more than 44 dishes presented. The signature Sweet Tofu, a sweet tofu with kuro-syrup topping, is the perfect example of what kyotofu is all about. The dessert served in a little glass almost tastes like a milk pudding sold at local patisseries but leaves some smell of soya behind. Those who are not so keen on the soya sc

Oct 7, 2010

Legacy of Vancouver Winter Olympics continue

By Lee Hyo-sik British Columbia — Vancouver and other parts of British Columbia have always been popular destinations among global tourists, thanks to the unspoiled wildlife, stunning mountain and ocean scenery, and many more attractions. When the westernmost Canadian province hosted the 2010 Winter Olympics last February, tens of thousands of athletes and visitors from all over the world flocked to Vancouver and two other nearby cities ― Whistler and Richmond, providing a further boost to its already-thriving tourism industry. Following the games, British Columbia has been seeking to reestablish itself as one of the world’s premier tourism hubs by promoting the legacies of the recent successful Winter Olympics. As a result, a growing number of tourists from other parts of Canada and abroad has continued to visit since February and spend millions of dollars at hotels, restaurants and other hospitality-related businesses. ``British Columbia successfully hosted 27 days of sport for the 2010 Olympic and Paralympic Winter Games, drawing thousands of visitors from acros

Oct 7, 2010

Will Lotte Hotel make it in Moscow?

By Bae Ji-sook It is always exhilarating to learn of the opening of a top class hotel in a cosmopolitan city ㅡ thinking of all the glamour, luxury and most of all, comfortableness. The news of Lotte Hotel, the largest indigenous hotel brand here, opening a luxury branch in Moscow was the talk-of-the-town for quite a while. The management said the hotel “shocked” Muscovites with its high-end service and gorgeous facilities, and that it was rapidly gaining a reputation among visitors who sought “real luxury.” I was invited to the hotel to see if they were telling the truth ㅡ and yes, it was mostly true, though several things needed to be added. Gray city, golden hotel Moscow is more of a gray city. It was September but the mercury fell to near 10 degrees Celsius. The sky was mostly dark and the wind sneaked inside my jacket chilling me. The hotel fits quite well with the grey concrete color that dominates the Arbat District and its surrounding area. Arabat is the heart of Moscow’s economy, culture and politics. The hotel provides a breath of fresh air ㅡ the interio

Sep 30, 2010

Hotel lobby

The Grand Hyatt Seoul The Grand Hyatt Seoul will be premiering the transformation of its Japanese restaurant Akasaka, featuring a comprehensive renovation of its kitchen and its menu, starting Oct. 4. Akasaka offers a diverse cuisine ranging from a comfortable lunch menu to authentic Kaiseki (a traditional multi-course Japanese dinner). Akasaka has intensified its focus on rice, noodles, soy sauce, water, and “miso” soy bean paste that are the basis of its new dishes. In addition to full course menu selections, a Lunch Box will be offered. The new menu is ideally suited to compliment the wide variety of sakes (rice wine) available to complete your dining experience. For more information, call (02) 799-8164. The Millennium Seoul Hilton The Millennium Seoul Hilton’s buffet restaurant, Orangerie, will showcase German cuisine and draft beer ­ in true Oktoberfest style. Orangerie will be decorated in blue and white, the representative colors of Oktoberfest. Adding to the ambience, the wait-staff will be dressed in traditional Oktoberfest garb. Diners can fea

Sep 30, 2010

Sweet/ glutinous rice with chestnuts and dates (Yaksik)

Kim Yong-ja It is a common belief that honey has the power to heal and soothe the body. Since honey is used in this dessert to sweeten the rice, it is called a medicinal food, which is the literal translation of the word yaksik. To make it much more delectable as a dessert, I used a lot more fruit and less rice as a binding agent. It is essential to use a non-stick pot. If cooked in a regular pot, rice will brown and stick to the bottom. INGREDIENTS (serves 4) 16-18 chestnuts, soaked in water overnight 16 whole dried red dates (small) 1 cup sweet/ gluntinous rice 1 2/3 cup water 2 heaping tablespoons honey 4 tablespoons dark brown sugar 1/2 teaspoon cinnamon powder 1/4 cup pine nuts 1. Peel both the outer shell and the inner skin of the chestnuts. Cut the large chestnuts in half but leave the small ones whole. Steam the chestnuts for 9-10 minutes to partially cook them. 2. While the chestnuts are cooking, prepare the dates. Make a long slit and turn the knife around the seed as close as possible. Discard the seed and split the peel in half. R

Sep 30, 2010

Spanish chef sees possibility of hansik

By Kwon Mee-yoo Jordi Roca, 32, the youngest of three brothers of the three Michelin star-awarded El Celler de Can Roca in Girona, Spain, is participating in the Seoul Gourmet 2010 where he presented dishes from the famed restaurant with a touch of hansik, or Korean food. Roca is known for "perfumed dishes," maximizing the effect of the aroma of food. "People see food first and then smell it. The aroma stimulates the brain and it helps us remember the food," the chef told The Korea Times. He had no experienced of Korean food in Spain and curiosity led him to join the gourmet event here. One of the dishes he devised also added hints of his experience in Korea. "I saw charcoal yesterday and I thought it would go well with my sliced lamb dish, which is cooked with whiskey. The wooden aroma of smoked lamb will suit with the scent of charcoal," he said. His passion toward food and cooking was ablaze despite the unfamiliarity ㅡ on the first day in Korea, he almost cried and sought glasses of water when he accidentally ate too much gochujang, hot pepper paste. However,

Sep 30, 2010By Kwon Mee-yoo

Weekender Beyond the basics

By Ines Min The crunch of crisp vegetables on wooden cutting boards, the sizzle of a hot pan, the sweet and savory aroma of spices rising to envelop a kitchen. For many, the call of the culinary arts is a lure both practical and emotional, a desire for survival while appreciating the taste of nostalgia. Yet, when traveling, this passion is not only an act that is familiarly comforting, but explosive and intriguing with every new destination. While expatriates and tourists have the opportunity to learn to cook a range of basic hansik, “Korean food,” in schools and promotional programs, this year has seen the branching of the educational field to offer those chefs-to-be an even broader outlook. While acquiring the know-how to create the perfect kimchi for one’s palette has served as the core for a number of cooking classes, now the likes of more complex dishes such as “dakgalbi” (spicy chicken barbecue) and even traditional Korean liquor can be mastered at two new sites in Seoul. A balance of fare Han’s Cooking Academy was once one of the giants in English-language cookin

Sep 30, 2010
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