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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.

Hotel to operate service for office

By Bae Ji-sook Have you ever dreamed of a uniformed doorman opening your car door and carrying your bags to the lift on a bustling Monday morning, or a concierge making copies of documents for you while you concentrate on presentation design? Sounds like a five-star hotel service, but such new concept of high-end building management is about to emerge as the Chosun Hotel has signed up to become a main services provider for “State Tower,” a 24-story building in Hoehyeon-dong, central Seoul that is expected to open next year. Shinhan BNP Paribas, the owner of the building, and the Chosun management signed an agreement Tuesday, in which the hotel will provide reception, concierge, housekeeping, security, gardening and parking services. On the top floor, a VIP guest lounge will be established alongside a fitness club and cafe. The concierges will run nearly all errands hoteliers would — they will even call taxis for female workers who stay late for night shifts. “It is a hotel within a building except for the bedrooms,” a promoter of the building said. This wi

Sep 2, 2010

Western Australia offers working holiday program

By Lee Hyo-sik The Western Australia Tourism Authority will hold a session in cooperation with Perth Education City for Korean students interested in the working holiday program in Western Australia. It will hold the session at COEX in southern Seoul on Sept. 3 and 4. During the session, the authority will set up the booths and mobilize its employees to consult with students seeking to participate in the program on how to obtain a visa for the program. It will also provide information on schools and jobs available in Western Australia. Under the working holiday program, Korean students are usually given a one-year visa, enabling them to work for limited hours in mostly English-speaking countries. They are also permitted to enrol in schools and learn English and other subjects. The authority said Western Australia has recovered fast from the worldwide economic slump, providing good vocational and educational opportunities for Korean students taking part in the working holiday program there. “Salaries and other working conditions for foreign students are better than oth

Sep 2, 2010By Lee Hyo-sik

Would you care for glimpse of Oktoberfest?

By Bae Ji-sook From late September to early October, Germany greets beer-lovers from all around the world for its annual Oktoberfest. Millions of liters of beer are consumed by approximately 7 million people visiting Munich and its surrounding areas. Over 15 million jugs of beer are consumed. Among local delicacies to fill the table are hendl (chicken), schweinsbraten (roast pork), saxn (pork knuckle), steckerlfisch (grilled fish on a stick), wurstl (sausages) and brezel (pretzesl). Other dishes include knodeln (potato or bread dumplings), kaasspotzn (cheese noodles), reiberdatschi (potato pancakes), sauerkraut or blaukraut (red cabbage), obatzda (a fatty, spiced cheese-butter concoction) and weisswurst (a white sausage). Forget about the cold and reserved Germans: this time, everyone becomes friends with another over glasses and laughter. Strangers become friends singing along to strange tunes while waiters and waitresses dressed in traditional costumes busy themselves delivering alcohol and sausage. The festival is often picked as one of the world’s three largest fe

Sep 2, 2010

Braised Mackerel with radish in chili sauce (Godeung-eo jjim)

Kim Yong-ja Mackerel is an oily and dense fish and is often cooked salty and spicy. Fillet the fish on one side and leave the bone attached on the other side of the fillet before you cut them into chunks. The bones and head add to the flavor of the broth. When I am in France or in Germany, I make this dish with potatoes instead of radish. Asian radish is difficult to get and small potatoes grown in those regions are very dense and chewy. They are delicious in this dish. INGREDIENTS (serves 4) 1 tablespoon Gochujang (chili paste) 3 cups water 2 tablespoons Gochugaru (chili flakes) 2 tablespoons soy sauce 1 medium onion, cut in half and slice vegetable 2 garlic cloves, crushed 7.5 cm radish, sliced 1.3 cm thick 2 mackerel (568g) cut into chunks 1 bunch scallion, green part only, cut into big pieces 4 cm ginger, cut into fine strips 1 teaspoon sugar 1. Put gochujang (chili paste) in a sieve and immerse the sieve in the water. Press down gochujang with the back of a spoon until it dissolves. Add gochugaru (chili flakes), soy

Sep 2, 2010

Kim Young-mos delicious journey with bread

By Han Sang-hee The hottest TV drama these days is not about doll-faced actors tangled up in a love triangle, but involves a determined young fellow who dreams of becoming the best baker in Korea. The KBS television series ``Bread, Love and Dreams’’ is leading the drama scene, and it’s not just the actors and storyline that is attracting viewers, but the gorgeous bread and cakes that fill the screen as well. Surrounded by the tall shiny buildings and apartments of Dogok-dong, southern Seoul, there is a small yet fancy bakery called ``Kim Young-mo et Fils.’’ First opened in 2000, it is one of the most famous bakeries in the area and is owned by baker and pastry chef Kim Young-mo himself, whose life and work is known to have inspired the popular drama. The boy with a big dream Even before walking into the bakery, one can smell the delightful aroma of freshly baked bread, sandwiches, baguettes, pies to croissants and cakes. Servers are busily tending to the customers, adding more bread to empty baskets, explaining the ingredients and cutting up some of the goods for v

Sep 2, 2010

Cabbage with chili flakes and small salted shrimp (Baechu kimchi)

By Kim Yong-ja This type of kimchi is good for all seasons. Choose a solid head of cabbage with green outer leaves. If it feels lightweight, it means the leaves are not compact. INGREDIENTS (serves 4) 1 Chinese cabbage ( 2 3/4 lbs/ 1.25 kg) Sea salt or Kosher salt 1”/2.5 cm piece radish, cut into fine strips 6~8 tablespoons table spoons Gochugaru (chili flakes) 1 1/2”/4 cm piece ginger, cut into fine strips 3 garlic cloves, crushed 2 scallions cut diagonally 1 cup Chapsalpul (sweet/ glutinous rice liquid) 2 tablespoons Saewujeot (small salted shrimp), chopped fine 1. Trim the cabbage and wash outer leaves. Slice the middle of the bottom about 4”/10 cm deep. Put your thumbs in the slit and pull it apart to divide it into two. Then divide each half into two parts. 2. While the cabbage is wilting, sprinkle salt over cut radish slices. One hour later squeeze out excess water by pressing them in your hands. Sprinkle gochugaru (chili flakes) and mix. Set aside. This is to give radish slices crimson red color. Prepare ginger, garlic, scallion, chapsalpul (

Aug 26, 2010

Hotel lobby

Lotte Hotels & Resorts In collaboration with Beacon Gallery, Lotte Hotel Seoul presents “Art Beacon in Lotte Hotel” from Aug. 20 through Nov. 25. This exhibition displays the works of renowned Korean artists on the walls of the renovated area on the first floor of the Main Building. The exhibition showcases a total of 30 paintings, featuring “Nature,” a work by Joo Tae-soek, who is known for his hyper-realistic style during a time when abstract painting was popular. He won the President’s Award at the National Arts Contest. Other works are “Festival” by Jun Joon-ja who expresses human problems with superb basic techniques, and “Moon Jar” by Suk Chul-joo who received the Arts Journalists’ Award and Korean Association of Art Critics’ Grand Prize in the creative category in recognition of his modern experimentalism in Korean painting. From Sept. 1 through 4, “2010 Hotel Salon Exhibition” will be held in the Presidential Suite on the 33rd floor of the New Wing. Lotte Hotel Seoul presents top Korean artists jointly with Helio Art. Under the theme “Art in My Space,” works wil

Aug 26, 2010

Will Ananti set new trend at golf clubs?

By Bae Ji-sook Let’s be honest ― Golf gives men a great excuse to stay out of their homes even on the weekend. They leave home around 5 to 6 a.m., enjoy tee-off around 7 a.m., have plenty of snacks then a great lunch and drinking till late in the afternoon; then the sauna to get themselves sober enough to return home late in the evening to face disgruntled children and wives. Wives were given the moniker “golf widows,” while children always gave the cold shoulder to their fathers who didn’t show up during the weekend. But Ananti Club Seoul, located in Gapyeong, Gyeonggi Province, just a 40-minute drive from southern Seoul, is about to set a new trend, satisfying both fathers and the rest of the family by providing a family-friendly resort with a quality golf course. Formerly known as the Ritz Carlton C.C., Ananti marked its grand opening in June and is enjoying over hundreds of bookings for weekend rounds. The club is nothing similar to others in Korea. The main club house is more like a piece of great architecture; the grey building with an abstract aluminum ga

Aug 26, 2010

Grilled dried pollack with hot and sweet marinade (Bugo Gui)

By Kim Yong-ja This is an easy side dish, not a main course. 1. Prepare hot and sweet marinade and add the lemon juice. 2. Soak the Pollack in water for a few minutes. Hold the Pollack pieces in your palms and squeeze out excess water. Spread half of the marinade on both sides using the back of a spoon. 3. Heat a frying pan and grill the Pollack pieces with vegetable oil until both sides are lightly browned. Add more marinade when finished cooking. INGREDIENTS (serves 4) 2 whole dried Pollack (3.5 oz/100g), trimmed and cut 2”/5 cm long Vegetable oil 1 tablespoon lemon juice Hot and sweet marinade 4 tablespoons Gochujang (chili paste) 2 teaspoons Gochugaru (chili flakes) 4 teaspoons soy sauce 1 tablespoon grated ginger 2 garlic cloves, crushed 2 table spoons honey or sugar 1/2 teaspoon salt 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.

Aug 19, 2010

Hotel lobby

JW Marriott Seoul JW Marriott Seoul presents a special room package celebrating its 10th anniversary. The package is for one night in a superior room and comes with free access to the fitness club and swimming pool, and a breakfast buffet for two. One bottle of a 10th anniversary-wine worth 100,000 won will be offered to guests who enjoy the package. The package runs from Sept. 1 through Nov. 30, except for Nov. 7 to Nov. 12, and is available on Friday, Saturday and Sunday nights for 249,000 won, excluding service charges and tax. For more information, call (02) 6282-6282.

Aug 19, 2010
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