Lifestyle - The Korea Times

Squid with Hot and Sweet Vinaigrette

Can be pierced with toothpicks and served as cocktail hors d’oeuvre. INGREDIENTS (serves 4) 3 medium SQUID (1 lb/455 g), the body tube opened and skin peeled 1 1/2 cup WHITE WINE ``CHOGOCHUJANG” (Hot and Sweet Vinaigrette): see Chamchi Whe p. 16 1 Prepare Chogochujang (Hot and Sweet Vinaigrette). 2 Put the squid on a cutting board with the inner side facing up. Using a sharp boning knife, score the skin lightly (do not cut through) ¹?8” apart in a criss-cross pattern. 3 Cut the squid in half lengthwise, trim off the uneven edges and cut the squid into ½”/1.3 cm strips. 4 In a medium pot, bring the wine to a boil. Add the squid, stir and cook for a minute or until it starts curling up. Drain and let cool. Serve with the sauce. 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.

Jun 17, 2010By Kim Ji-soo

Hotel Lobby

Grand Hilton The Grand Hilton Seoul is offering summer packages starting from 120,000 won per night. The “Fresh Package” is priced at 120,000 won, exclusive of tax, and includes a night in a deluxe room with two bottles of Puriss (Water), a Hilton beach ball, a beverage coupon for two people and free access to the gym and swimming pool. The “Sunshine Package” adds a buffet voucher for two people and is priced at 150,000 won, also exclusive of tax. The “Cinema Package” includes a night stay at an executive floor room, breakfast at the executive floor lounge, two tickets for Lotte Cinema and is priced at 190,000 won, exclusive of tax. For families, the “Family Package” priced between 190,000 and 245,000 won, exclusive of tax, is recommended where a night-stay in a Grand Suite with two or three bedrooms, sitting room and kitchen is available. The package offers a red bean sherbet coupon, Aveeno sunblock SPF, and a Hilton beach ball. For detailed benefits about each package, call (02) 2287-8400. InterContinental Hotel The Grand InterContinental Seoul

Jun 17, 2010

A 32-year-long journey with jazz club Janus

By Han Sang-hee Staff reporter Jazz club Janus may not be as big and packed like its other counterparts around Seoul, but the jazzy ambience is still in the air. Dark with dim lights from candles placed on some 10 tables, waiters and artists busily get ready for another day of performances. The sessions at Janus start at 9 p.m., and when The Korea Times arrived around 8:30 p.m., the artists were gathered in a corner, tuning their instruments, playing some standards and talking about what they know best: jazz. Park Sung-yeon, owner and one of the first generation of jazz singers, was also getting ready for the night. One may think she doesn't need anything to prepare, since she has been performing the same routine for the past 30 years, but every night is different and it always seems like the very first day. The unexpected encounter The first jazz club in Korea in Seoul was ``All That Jazz'' located in Itaewon. It was founded by a Chinese-American and only allowed foreigners, leaving the small number of local jazz lovers at the time waiting for someone to quenc

Jun 17, 2010

Hakata Bunko’s ramen dazzles

By Ines Min Staff reporter In Juzo Itami’s 1985 film “Tampopo,” the scene is set with reverence. A ramen master sits down to savor a bowl of traditional Japanese noodles - a young apprentice by his side - stoic, yet ready to impart the wisdom of eating the zippy ramen with the art of a connoisseur. The narrow alleyway hideout of Hakata Bunko inspires the same sense of awe and appetite for a steaming bowl of fresh ramen. The small, narrow restaurant boasts a hardwood interior, yellowed handwritten menus nailed to the wall, and an atmosphere electrified by the cooks efficiency and chatter, a mix of Japanese and Korean. Though the restaurant might not be the most authentically Japanese, the cozy ambiance certainly keeps the modern world mostly at bay. Limited seating warms the restaurant with an intimate feel of antiquity, with patrons eating elbow-to-elbow or back-to-back. Ordering is simple at Hakata as there are only three items to be had at this no-nonsense hole-in-the-wall. “Een ramen,” which swims in a thick, full-bodied broth, is their most famous option and the

Jun 11, 2010

Novotel provides familiar, sophisticated hospitality

By Bae Ji-sook Staff reporter What all travelers around the world want from a hotel is the same: good service, facilities and prices. These all count at the Novotel Ambassador Gangnam in southern Seoul. “We have mainly Francophones visiting because they are familiar with our brand. Then there are people from other European countries as well as Japan, China and others who believe in our service and our hospitality. We are now planning to reach out to broader demographics with our efficiency and coziness,” Jerome Stubert, general manager of the hotel said. The hotel has its two feet firmly on the ground in the business-travelers’ hotel segment in Seoul, where tens of thousands of foreigners visit each year. The hotel keeps everything quite simple. The furniture is all standard and everything is minimal, but it is in the right order. Rooms aren’t too large or flashy but are well equipped. This doesn’t mean that the hotel is just a modest inn. The Japanese restaurant Shunmi attracts even the most delicate gourmands to the sushi stand while a private wine room is for r

Jun 11, 2010

‘Muk’ or molded jelly with seaweed and seasoned soy sauce

Korean Cuisine Kim Yong-ja You can use either acorn or mung bean jelly, or mix the two to show both brown (acorn) and white (mung bean) colors. They are both very bland. But the sauce and shredded “gim” (seaweed) add a delicious flavor and texture to “muk” (molded jelly). INGREDIENTS (serves 4) 1 cube MUK cut in half and sliced thin 1 sheet GIM(seaweed), lightly toasted and sliced very thin with scissors “YANGNYEOMJANG” (Seasoned Soy Sauce): 4 tablespoons SOY SAUCE 1 1/2 tablespoons SESAME OIL 2 teaspoons SESAME SEEDS 2 teaspoons GOCHUGARU (chili flakes) 1 small GARLIC CLOVE, crushed 1. Combine the sauce ingredients (except scallion) and chill in the refrigerator for two hours. Add scallion just before serving. 2. Arrange muk slices on the plate and pour the sauce generously over it. Garnish with the shredded seaweed. 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.

Jun 11, 2010

Jeju Air marks 4 years in air

By Lee Hyo-sik Staff reporter Despite a dismal performance last year as a result of the worldwide economic downturn, local budget airline carriers have been flying high this year on a growing number of air travelers in line with improving economic conditions and the strengthening of the Korean won. Jeju Air, which marked the fourth year in operation on June 5, stands out among the pack as the nation’s oldest budget air carrier has emerged as the biggest beneficiary of the renewed travel boom. Despite a temporary setback in 2009 as a result of the economic slump and the spread of the H1N1 influenza, the budget carrier, headed by CEO Kim Jong-chul, has seen its annual revenue and the number of passengers expand by an average of 96 percent and 81 percent, respectively, since its operation in June 2006. “Due to unfavorable business conditions, we earned 87.8 billion won ($85 million) in sales in 2009 but posted a 27.3 billion won operation loss. But we have attracted a total of 892,000 passengers from January through May, more than half of last year’s total. Our revenue is e

Jun 11, 2010By Lee Hyo-sik

Weekender Finding a niche in Piemonte, Italy

_ Piemonte is a gem mixing nature, tradition and food _ By Chung Ah-young Korea Times correspondent Piemonte, ITALY _ Italy looks like a mosaic of diverse colorful regions assembled into a perfect composition. Each has its own color and distinct taste reflecting its natural background and tradition. Piemonte is a very unique part of the assemblage that shows another Italian way of life. Blessed with the wealth of natural resources, breathtaking landscapes and a rich historical background, Piemonte means “at the foot of the mountains,” that cover the northwestern part of Italy. The province was for a while overshadowed by other tourist hot spots in Italy until Turin, its provincial capital, hosted the Winter Olympic Games in 2006. Now the region is gradually emerging as a niche for tourists with a variety of outdoor activities and sightseeing in the picturesque landscapes complemented by its food and wine. Turin One and half hours away from Milan Malpensa Airport by car, Turin is easy to gain access to. Its city center, marked by Baroque architecture st

Jun 10, 2010

Hansik should go a la carte

By Cathy Rose A. Garcia Staff reporter ``Hanjeongsik,'' the full course Korean meal with its dizzying array of dishes laid out on a table, is always a memorable experience for foreign diners visiting the country. But as the government pursues efforts to globalize Korean cuisine, exporting hanjeongsik might not be the right way to go. Serving Korean dishes a la carte might be a better way to boost the popularity of Korean cuisine overseas, according Ryan Shin, chief operating officer of food service company Sun At Food. Sun At Food, which has been operating successful chains such as Tony Roma's, Mad for Garlic and Spaghettia for the last 15 years, has recently opened a new Korean restaurant called Bistro Seoul in Samseong-dong, southern Seoul. Bistro Seoul is re-introducing the concept of fine dining Korean cuisine, as it attempts to expand in the overseas market. ``We introduced a different style of presenting the food (ala carte). The presentation is totally Western-style but the style of cooking is still traditional Korean,'' Shin told The Korea Times. Korean

Jun 7, 2010

HOTEL LOBBY

Sheraton Grande Walkerhill Sheraton Grande Walkerhill presents its "Very First to Stay" package for rooms on its reopened 11th, 12th and 14th floors. The package is priced at 185,000 won and includes a one night stay in a deluxe room and a buffet breakfast for two at The View restaurant. Families can stay in a family suite priced at 304,000 won, which includes a buffet breakfast for three. For an additional 50,000 won for the deluxe room and an additional 100,000 won for the family suite, guests can make reservations for the weekend as well. Both packages are sold on a first come first serve basis from Monday through Thursday until June 18 and are subject to taxes and service charges. The remodeled rooms are furnished with eco-friendly furniture and wooden floorboards and guests will be able to enjoy being the first people to stay in these brand new rooms at an affordable price. The new construction materials are safe for children and the soya bean plant situated in the room helps keep the humidity stable. For more information, call, (02) 2022-0000. The Pa

Jun 3, 2010

Travel & Food

Travel & Food

Squid with Hot and Sweet Vinaigrette

Hotel Lobby

A 32-year-long journey with jazz club Janus

Hakata Bunko’s ramen dazzles

Novotel provides familiar, sophisticated hospitality

‘Muk’ or molded jelly with seaweed and seasoned soy sauce

Jeju Air marks 4 years in air

Weekender Finding a niche in Piemonte, Italy

Hansik should go a la carte

HOTEL LOBBY

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