Lifestyle - The Korea Times

Jellyfish salad Haepari nengche

By Kim Yong-ja It is amazing how our ancestors made a dish out of this. It is important to soak the jellyfish strips in sugar and vinegar water to get rid of the slightly rubbery smell. Good quality imitation crab meat can be shredded fine, which works very well in this dish. You need to start the preparation of jellyfish a day in advance. INGREDIENTS (serves 4) • 1 lb/455g SALTED JELLYFISH, • 10 oz/285g after washing • 1 1/2 cups WATER • 1/4 cup SUGAR • 3 tablespoons RICE VINEGAR (or white wine vinegar) • 1 dozen medium SHRIMP, washed with shells • 1 1/2 cup WHITE WINE • 4 oz/113g IMITATION CRAB MEAT, defrosted and shredded • 1 GARLIC CLOVE, crushed a handful of SALAD GREES • 1 small CUCUMBER, cut into 2"/5cm lengthwise and cut into fine strips • 1/2 ASIAN PEAR, cut into fine strips • 1 1/2tablespoons SESAME OIL • A dash of LEMON JUICE 1/3 ³teaspoon SALT • MUSTARD PASTE: 4 tablespoons MUSTARD POWDER (or wasabi) 4 tablespoons WATER o 1 Wash the salted jellyfish with warm

Jun 3, 2010By Kim Ji-soo

JW Marriott goes cozy yet luxurious

By Bae Ji-sook Staff reporter The JW Marriott is a rare breed among top class hotels in Seoul. While most boast about luxury with discretion or exclusivity, and limited accessibility for the mass population, the Marriott focuses on openness. It is located in the heart of a "market place" where the Express Bus Terminal links all parts of the nation to Seoul; and the large Central Seoul shopping mall ― fed by Metro lines No. 3, 7 and 9 ― coexists with buzzing bus stops and large department stores; all crammed into a very small space in Banpo-dong, southern Seoul. Not many people would expect calm and serenity here. However, Robert Stark, general manager of the hotel, said the location has guaranteed more opportunities than setbacks. "Wedding services are going well and so are wine sales. We are seeing some progress in the food and beverage section because people from other areas or those with guests from other regions prefer our hotel to others because of the terminal. There are also a steady number of Japanese tourists booking into our rooms," he said in an interview wi

Jun 3, 2010

US beckons more Korean tourists

By Kwon Mee-yoo Staff reporter ORLANDO, Florida ― The United States is putting more effort into boosting tourism among Korean travelers based on existing relations and the visa waiver program (VWP). The International Pow Wow 2010, the largest tourism industry marketplace in the U.S., took place at the Orange County Convention Center in May. More than 5,000 travel agents met tourism officials and agreements made are expected to generate over $3.5 billion in future visits to the U.S. according to the United States Travel Association (USTA). Some 10 representatives from Korean tour agencies including Hana Tour and Mode Tour took part in the three-day trade show to make contracts with U.S. providers. Tourism is big in America, making up 2.7 percent of the total U.S. gross domestic product (GDP) and supporting 8.2 million jobs. The number of Korean visitors to the U.S. was 760,000 in 2009, ranking it ninth among a total of 54.9 million. "We have a very strong commercial relationship with South Korea and I hope that will grow more as we have a pending Free Trade Agreement,"

Jun 3, 2010By Kwon Mee-yoo

Ice cream explorations and a peek into the past

By Ines Min Staff reporter The weather has found its stride in the mid-20 degrees Celsius range, which can only mean one thing: Summer is finally here. And, with the knowledge that sweltering months are still ahead, it is only natural that thoughts turn toward that sweet savior from the heat. That is, ice cream. A history of delights There are a plethora of ice cream varieties today in every region, with the earliest forms dating back to 200 B.C. The first references to ice cream are attributed to Roman emperor Nero and the Chinese King Tang, who combined milk and ice. The concept soon spread across the world with the help of such legends as Alexander the Great and Marco Polo. The history of modern ice cream in Korea is relatively short, though it also evolved from simple ice concoctions to become milk and egg extravaganzas. Affected by the Korean War (1950-1953) and the influence of the West, the history of ice cream in Korea began under the most logistics-based circumstances. Modern refrigeration was still a rarity here until as late as the 1960s. Instead, b

Jun 3, 2010

HOTEL LOBBY

JW Marriott Seoul Celebrating the 2010 World Cup kickoff, JW Marriott Seoul presents a World Cup package available from June 11 to July 11. The package includes a one night stay in a Superior room, a dried snack platter with two cans of Budweiser, three pieces of chocolate in the shape of a soccer ball and free access to the hotel's state-of-the-art gym and swimming pool. Guests staying as part of the World Cup package will be entered in a lucky draw with the chance to win an official World Cup ball. The draw will be made on the last day of the promotion. The World Cup package is available on Fridays, Saturdays and Sundays and on the Korean team's match days, June 17 and June 22. The price is 201,000 won, excluding tax and service charges. For reservations, call (02) 6282-6282 The hotel is also holding the event, "Find Mr. Nam, A-gong!" If a guest named 'Nam A-gong' buys the World Cup package, the hotel will upgrade the room to a luxurious Presidential Suite. Any guest named 'Nam A-Gong' should present their ID card upon check in for verification. InterCon

May 27, 2010

Tuna sashimi Chamchi hoe

By Kim Yong-ja When serving fish or meat raw, it is called "hoe". Raw fish is served only when it is very fresh. Fresh fish is almost translucent and has only a clean ocean smell, not a fishy smell. To serve as cocktail hors d'oeuvres, put a small amount of "hoe" on bib lettuce leaves. INGREDIENTS (serves 4) 12 oz/338g FRESH TUNA, cut into strips or cubes ¼ ASIAN PEAR, cut into fine strips ``CHOGOCHUJANG" (Hot and Sweet Vinaigrette): • 3 tablespoons GOCHUJANG (chili paste) • 1½ tablespoons RICE VINEGAR • 1 tablespoon SUGAR • 2 teaspoons SESAME OIL • Fresh Tuna with • Hot and Sweet Vinaigrette 1 Prepare the Chogochujang (hot and sweet vinaigrette). Drizzle half of the vinaigrette over tuna and mix. Add more sauce according to the spiciness you want. 2 Top with pear strips. Both tuna and sauce should be cold when serving.

May 27, 2010

Ritz-Carlton to pull off best service

By Bae Ji-sook Staff reporter To many people around the world, especially those from the Western hemisphere, the Ritz-Carlton has always been more than a luxury ― it symbolizes historical, cultural and economic class. Whether it is in Paris or New York, the hotel is always located in the heart of cosmopolitan areas and has always led the hip but luxurious and discrete trends of the times. The Ritz-Carlton Seoul fits those conditions in every way, too. Located in the affluent southern Seoul Gangnam area, it hosts trendsetters and business leaders meeting for social gatherings. Its restaurants are bustling with business people making lunch and dinner appointments while the weekends are filled with lovebirds seeking to get an "opera wedding" where couples get married in a two-storey hallway, just like a scene in a romantic movie. Franz Richter, general manager of the hotel, is gearing to take a more aggressive approach in promoting the hotel. "While we have a steady reputation among foreigners, we are trying to reach out more to Korean guests, who truly have an eye for d

May 27, 2010

Ambitious chef throws hat into fine-dining ring

By Bae Ji-sook Staff reporter Some may refer to him as the "Korean Gordon Ramsay" for his fierce temper inside the kitchen. Others may worship him as a master chef who climbed all the way to the rank of world-class chef after having started from scratch in a small town in Korea. But Edward Kwon seems to be a gladiator armed with comforting yet novel cuisine in one hand and international fame on the other at his newly opened European contemporary diner, "The Spice," in Hannam-dong, central Seoul. He was up in arms to fight his fellow chefs and restaurateurs who made fine dining unapproachable for the majority of Koreans here. The Spice, which has quickly earned a name for being run by Kwon, the first indigenous celebrity chef, was filled with a vibrant and dynamic atmosphere Tuesday, a day after its grand opening. The restaurant had a test run from May 7 and earned warm compliments from their initial customers. The menu sounds quite complex but in fact is quite humble and gentle on the tongue. Pan-fried foie gras with toasted brioche, strawberry reduction, Chilean

May 27, 2010

Cheong Wa Dae should lead hansik globalization

Korean food evangelist Cho believes going high-end is royal road By Cathy Rose A. Garcia Staff reporter The globalization of hansik (Korean cuisine) is one of the government's main initiatives, but businessman Cho Tae-kwon believes it will take more than just lip service and money to get solid results. Korean cuisine and crafts should be showcased in the dining halls of power, starting with Cheong Wa Dae. ``The country is very serious about this issue but what they have to do is not just pour money into organizations to pursue this issue. What they have to do is really to make Cheong Wa Dae a showcase of Korean crafts... Let's have Cheong Wa Dae represent our food to all the visitors going there, and the ambassadors' residences abroad, where they are entertaining the VIPs of the country. We have to show them first and let them experience Korean cuisine,'' Cho told The Korea Times, in an interview at his office in Yangjae-dong, Wednesday. Cho, CEO of local ceramic ware maker KwangJuYo, is known as an outspoken advocate for the globalization of Korean food in recent yea

May 24, 2010

HOTEL LOBBY

The Westin Chosun Seoul The Westin Chosun Seoul's Vecchia e Nuovo wine shop is holding a special promotion till May 30 to celebrate its second anniversary. Over 100 wines, including old vintages from the 1960s and 70s in the cellar are on sale. The world famous wine with its angel label, Montes Alpha, is one of the featured items ― about 1,000 bottles are available at the remarkably low price of 30,000 won. Dom Perignon 2000 will be sold for 160,000 won; Pommery, Brut Royal at 77,000 won; and Chateau Talbot 2005 at 111,000 won among others. Ten percent tax will be added to the price. The hotel plans to hold a "Buy One Get One Free" event for some selected wines. For more information, call (02) 317 - 0022. The W Seoul-Walkerhill The W Seoul-Walkerhill launches "W Sizzle" on Fridays and Saturdays till June 12. W Sizzle is part of the W YUM Event series, events attracting popularity with their gourmet and fresh seasonal foods. BBQ menus include fresh salmon, bass, king prawn, juicy beef rib eye, sirloin and tenderloin steaks, Moroccan spice lamb rib gri

May 20, 2010

Travel & Food

Travel & Food

Jellyfish salad Haepari nengche

JW Marriott goes cozy yet luxurious

US beckons more Korean tourists

Ice cream explorations and a peek into the past

HOTEL LOBBY

Tuna sashimi Chamchi hoe

Ritz-Carlton to pull off best service

Ambitious chef throws hat into fine-dining ring

Cheong Wa Dae should lead hansik globalization

HOTEL LOBBY

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