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English tourism site offers foreigners new resources

By Ines Min Staff reporter Reserving movie tickets, finding good eats and access to information on cultural events within the city has long been a struggle for English speakers residing and visiting Korea. The city’s tourism organization launched a revamped version of its English-language Web site in late April, in an effort to bridge the gap between its goals and execution. But is the Seoul Tourism Organization’s new Web outlet, iTourSeoul, actually efficient and user-friendly? Advance tickets to movies, theater productions, events and tours are all available through the site, which works with companies such as Interpark and Innostel to create a mostly smooth system. Helpful information about upcoming seasonal events is also displayed on the homepage, from the Lotus Lantern Festival to the Seoul Plaza Culture and Arts Festival. The calendar layout is a bit awkward with non-intuitive organization and redundancy in design, but making a reservation is certainly more convenient and far easier than attempting to navigate Korean Web sites with little or no knowledge of t

May 9, 2010

Rodins masterpieces captivate Seoul

By Chung Ah-young Staff reporter Auguste Rodin (1840-1917) is arguably the most influential and revolutionary sculptor in modern art. Associated with realism, his works reflect emotions, celebrating character and individuality. The French sculptor's masterpieces have made their way from Paris to Seoul for the special exhibition at the Seoul Museum of Art. Some 180 works ― 110 sculptures and 40 sketches and drawings made by Rodin throughout the decades ― on loan from the collection of the Rodin Museum are being shown. The exhibition ``Hand of God: Rodin Retrospective''is the first major retrospective in Korea and shows a wide spectrum of his artistic styles through his career. ``By organizing this exhibition in Korea, the Rodin Museum fulfills its mission of disseminating internationally Rodin's work with the concern that his knowledge can be shared and enriched by the viewing and understanding of many visitors from other cultures and other civilizations,'' Dominique Vieville, director of the Rodin Museum in Paris, said in his celebration statement. The Rodin exhibi

May 6, 2010

HOTEL LOBBY

JW Marriott Seoul Celebrating its 10th anniversary the JW Marriott Seoul buffet restaurant Marriott Caf? presents Korean traditional delicacies from six provinces for six months. Jeolla Province will be the starter of the ``Six month journey to Korea.'' Jeolla cuisine is well known for its of strong seasoning. The caf? introduces many kinds of Jeolla dishes such as bibimbap from Jeonju, gat kimchi, mustard pickles and many others. Small octopus from Mokpo and green tea from Boseong are also served. Grilled green tea marinated-pork is offered at a live station. On May 15 and 16, Prof. Han Bok-Jin of Jeonju University, a Korean traditional royal food chef, will introduce Jeolla food with her students at the Cafe. The Jeolla cuisine is available from May 1 to 23. The price for lunch is 46,000 won during weekdays and 48,000 won on the weekend. Dinner is 49,000 won from Monday to Wednesday and 52,000 won from Thursday to Sunday. Prices are all exclusive of tax. For more information, call (02) 6282-6731. Lotte Hotel Seoul PIERRES BAR at the Lotte Hotel Seoul will hos

May 6, 2010

Stuffed cucumber with wild leek and chili flakes (Oi Sobagi)

By Kim Yong-ja This is a popular kimchi in the summer. The crunchy cucumber is very refreshing. It is very important to get small tender cucumbers. ``Buchu" (small wild leeks), which resemble chives but with flat leaves, are available only in some Korean markets. You may substitute scallions, if necessary. INGREDIENTS (serves 4) • 9 small CUCUMBERS (2 lbs/910g) • 2 1/2 tablespoons KOSHER or SEA SALT a handful BUCHU (wild leeks), cut 1/2"/8 mm long or 3 SCALLIONS, cut thin diagonally • 2 GARLIC CLOVES, crushed fine • 2 teaspoons grated GINGER • 3 tablespoons ``GOCHUGARU" (chili flakes) • 1/4 teaspoon SUGAR • 1/4 cup WATER mixed with 2/3 teaspoon SALT 1 Blanch the cucumbers in boiling water and immediately dip in ice water. This will maintain the bright green color and make them crunchy. 2 Cut the cucumbers through in the middle part, leaving 1/2"/1.3 cm not cut on both ends. Then turn it halfway and repeat to cut criss-crossed. Sprinkle with salt and set aside for half an hour. 3 In the meantime prepare buchu (wild l

May 6, 2010

Hilton Namhae to bring new spirit to coastal city

By Bae Ji-sook Staff reporter Hilton Namhae Resort and Spa is in a unique position in every way ― it is located in the southern coastal area of Namhae focusing on the resort facilities rather than the room and dining. In the spring time, the cherry blossom induces lovers while summer is vibrant with holiday makers seeking getaways near the beach. Autumn is colorful with foil leaves and the relatively warmer winter breeze invites those who hate the cold and shivery winter. It is not for businessmen staying a night as part of their busy schedules or an upper class moms' afternoon tea salon. With a great 18-hole golf course and walking trail, it is crowded with weekend golfers and families enjoying the shady terrace and restaurants with views of the sunset. Stefano A Ruzza, general manager of the hotel, is also an ardent fan of nature and the resort's surroundings. ``When I wake up in the morning, I go to the terrace, or the window, and take a deep breath. I see the horizon, and oh God, that brings me chills all over,'' he said smiling. ``Some people may ask why I didn'

May 6, 2010

Isabelle’s serves mouthwatering steaks

By Cathy Rose A. Garcia Staff Reporter Dosan Park is already one of the up-and-coming neighborhoods in southern Seoul, with a mix of stylish restaurants and luxury shops. Isabelle's the Butcher, a steak restaurant, recently opened in Dosan Park, just next door to Jimmy Choo and a stone's throw away from the Hermes flagship store. The restaurant exudes sophistication ― from the discreet signage to the elegant interiors and the vases of white calla lilies. If the name sounds familiar, Isabelle's is an upgraded version of the steak house of the same name in Itaewon. The dark brown interiors, leather seats, crisp white linen on the table and discreet lamps ― all combine to create an elegant, calm ambience. The menu offers a variety of steaks: New York Strip, Cote de Boeuf, Fillet Mignon, Strip Loin and Rib Eye; plus soups, salads, appetizers and side dishes. Bread was served first, followed by a small pot of French onion soup. This incredibly creamy soup offers a steaming bowl of onions, croutons and melted cheese with a rich flavor. On the other hand, the Caesa

May 6, 2010

Seoul launches Iris tour project

By Kwon Mee-yoo Staff Reporter Seoul City has started a tour program featuring the attractions that were used as backdrops on the KBS hit TV drama 'Iris' to help boost "hallyu," or the Korean wave. The program sponsored by the city aims to draw more international tourists interested in Korean TV dramas, actors and actresses. The thriller depicting a spy conspiracy between South and North Korea started airing in Japan from April 21 through TBS and marked a viewing rate of over 10 percent. Seoul supported the drama by allowing filming to take place throughout the city. For instance, Gwanghwamun Plaza was even closed down for a day to shoot several action scenes ― the gunfight and explosion scene was chosen as one of the most blockbuster aspects of the series. Seoul City said the areas used in the filming became much more popular after the broadcasting of "Iris." "The number of visitors to the observatory in Dream Forest, northern Seoul, has doubled from 700 to 1,500 after the airing of the drama," a city official said. The observatory was the backdrop for the scene

May 6, 2010By Kwon Mee-yoo

Rude Awakening: Brunch on Wild Side

By Ines Min Staff Reporter Brunch is not for sissies. Forget flower decorations on the table, groups of well-manicured women conversing, fluffy pancakes drizzled in artistically placed syrups and jams. Push it all aside and bring out a rich-red Bloody Mary or a tangy mimosa, platters of fried starches and butter-heavy sauces. Though the brunch trend has taken off in Korea, aspects of the midday meal seemed to have been lost in translation. Having entered through television screens less than five years ago, the idea of brunch has permeated weekend culture through the best way possible: the hearts of young women around the country. Influenced by such glamorous leading ladies as the quartet in “Sex and the City,” it was inevitable the followers of the dark side of brunch would be overlooked. Namely, the hangover crowd. ‘Hair of the Dog’ Though the exact origins of brunch and its cocktails are uncertain, it is widely believed that drinking a small amount when hung over helps with drinking-withdrawal pains. Though it is almost universally frowned upon to consume alcoho

Apr 29, 2010

Imperial Palace Empire Goes Large

Running a hotel is a cut-throat business, especially if it’s located in Seoul. Nearly all of the topnotch hotels in the city are owned by large corporations and many of them are managed by international hotel franchises. When Hotel Amiga first opened in southern Seoul 21 years ago, very few people predicted that the hotel would become the very first independent hotel franchise here. However, it has become a local legend. It transformed to become the Imperial Palace hotel, sharing its names in and outside Korea with the Imperial Palace Boutique Hotel, IP Hotel Fukuoka and Imperial Palace Water Park Cebu Resort. It is now negotiating with the German government to establish a branch in Bonne, the old capital of West Germany. The Imperial Palace Hotel President, Rhee Chul-hee admitted it was a long, difficult and lonely journey. From buying up the real estate to recruiting the staff and giving detailed instructions, he has traveled to numerous countries countless times to see firsthand how hotels abroad operate. And at this point, while he is free to just sit at his desk waiting

Apr 29, 2010

Seaweed Rolls of Rice, Beef and Spinach(Gimbap)

This is a snack food which is very popular as a picnic lunch. You can make many varieties of fillings. Since rice is compact, it is very filling with just a few pieces. Cook the rice a bit dry. To prepare these rolls, you will need to use a bamboo sheet, which helps one form rolls of sushi. INGREDIENTS (serves 4) 3 cups RICE 1 pack SPINACH, blanched and excess water squeezed out 1 large CARROT, cut into strips, stir-fried with oil and a pinch of sugar 1/2 lb/225g BEEF RIB EYE or SIRLOIN, sliced thin 1/2 BULGOGI MARINADE VEGETABLE OIL 8 sheets of lightly toasted GIM (seaweed for sushi) 1 pack SWEET RADISH (colored yellow), sliced 1. Cook the rice a bit dry by adding less water. Let cool. Prepare the spinach and carrots. 2. Mix the beef with marinade. Cook with a bit of oil until all the liquid is evaporated. Let cool. 3. Spread the bamboo sheet and a sheet of “gim” (seaweed) on top. Spread the rice thin over 3/4 of the gim and even thinner near the edges. Place a half sheet of seaweed over the rice and spread all the fillings in even layers on top of this. 4 Roll th

Apr 29, 2010
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