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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.

Shredded Beef With Green Chilies in Soy Sauce

By Kim Yong-ja The sauce is delicious to drizzle on rice. INGREDIENTS (serves 4) • 12 oz/ 340g BEEF (skirt steak) • 1/2 cup SOY SAUCE • 1 teaspoon SUGAR • 2 GARLIC CLOVES • 2 medium ``PUTGOCHU'' (green chili), cut diagonally 1 Cover the beef with water in a pot and bring to a boil. Remove the brownish bubbles accumulating on the surface. Cook until most of the water evaporates (approximately 50 minutes). 2 Add soy sauce, sugar and garlic and simmer for 20 minutes more. Halfway through cooking with soy sauce, add putgochu (green chili). 3 Remove from heat and let cool. Shred the beef before serving with a bit of sauce and the green chili.

Apr 15, 2010By Kim Ji-soo

Welcome Spring in Colorful Flats

By Han Sang-hee Staff Reporter It's time to get rid of your heavy boots and pull out those light, colorful and trendy flats to welcome spring. Flats are everywhere, on the streets, in offices and especially on the catwalk. Thanks to their versatility, various colors and extreme comfort, flats have become a must-have for fashion-forward shoppers who need a break from their killer heels. Pastel Is the Answer Ahn Ji-hee, 32, is a shoe designer who launched her own shoe brand called MCNelly in 2008, and with her experience from working at Salvatore Ferragamo, she focused on flats from the beginning. ``First of all, and most importantly, they are comfortable! They allow your feet to rest from wearing high and pointy heels,'' she told The Korea Times. Ahn's shoes were recently featured at Seoul Fashion Week that ran from March 26 to April 1 and it was a great opportunity for her to meet new people and expand her business overseas. MCNelly currently has shops in Seongsu-dong, and the shoes are also available on her Web site. Choosing the best color is never

Apr 15, 2010

France Express Embarks on Yearlong Journey

By Chung Ah-young Staff Reporter France arguably almost reigns in all cultural sectors of the world from cuisine, fashion and cosmetics to arts. With the profound historical artistry of originality and refinement, French culture is being presented to Koreans this spring with diverse performing arts and cultural events. France Express presented by the French Cultural Center here is reaching out to a wider audience throughout the entire year. The festival was originally held every fall but from this year the event takes place in the spring/summer and fall/winter seasons. The center recently revealed its spring/summer season programs including dance, music and theater performances in venues all over Seoul. First launched in 2007 to commemorate the 120th anniversary of bilateral relations between France and Korea, the events are designed to promote friendship in all sectors, from the sciences, economy and education to the arts and culture. ``This year's festival marks the fourth anniversary. From this year, we've decided to present French cultural events from sprin

Apr 8, 2010

Hotel Lobby

Seoul Plaza Hotel Starting May 3, 2010, the Seoul Plaza Hotel will undergo comprehensive renovations to transform into the first "boutique business hotel" among the domestic five star hotels. This renovation project will be the largest of its kind in scale to encompass the whole exterior of the hotel building, all guestrooms, public spaces including the restaurants and bars (Chinese and Japanese restaurants, a lounge, and a pub) and the hotel lobby. The comprehensive renovation will cost approximately 70 billion won, and last approximately six months from May 3, 2010 till October 31, 2010. For the hotel's exterior, bronze-colored metal will be used as a finishing material to create a warm atmosphere in the crowded city center, highlighting the prestigious image of the hotel. In order to provide upgraded guestrooms, the hotel will add more Suite-level rooms, while reducing the total number of guest rooms from the current 445 to 400 rooms. For the successful rebirth as the first boutique business hotel in Korea, the entire facilities of the Seoul Plaza Hotel will be close

Apr 8, 2010

Can Shy Bana Hit the Southern Spot?

By Ines Min Staff Reporter The posh, cafe-lined streets of Seoul’s French district Seorae Maeul do not cry out to passersby as a place to find the homegrown flavors of the deep American South. Yet, nestled close to the village’s main street is the dark facade of Shy Bana, a restaurant that boasts traditional comfort food as its specialty. Inside, the interior’s focal point is the semi-open kitchen, where several cooks and waitstaff can be seen on the job, grilling, cooking and baking, creating a variety of aromas that waft toward sitting customers. Several close, small tables create a cozy atmosphere, while low lighting lends toward a more romantic feel. The cushy, upholstered chairs add to a pleasant, if not entirely typical, ambiance for the fare in question. A look at the menu is both heartening and worrisome. Though most of the basics are covered ― from macaroni and cheese to po’ boys, coleslaw to Texas’ classic Dr. Pepper soda ― there are telltale signs of a restaurateur unacquainted with true Southern-style homecooking: jambalaya is renamed “Cajun fried rice,” meat

Apr 8, 2010

Stir-Fried Potato Strips With Green Chili (Gamja Bokkeum)

By Kim Yong-ja This is a simple side dish which can be added to ``bibimbap'' too. A non-stick pan is a must to use. INGREDIENTS (serves 4) • 2 medium POTATOES, peeled and cut into fine strips • VEGETABLE OIL • 1 ``PUTGOCHU'' (green chili), sliced diagonally • 3 tablespoons WATER •o SALT and PEPPER 1 Heat a non-stick pan, drizzle some oil and stir-fry the potatoes. Add putgochu (green chili) and 3 tablespoons of water and cover until all the liquid evaporates. Let the steam cook the vegetables until tender. Try not to brown them. 2 Season with salt and pepper.

Apr 8, 2010

Wrapped Cabbage With Oysters, Pine Nuts and Pear

By Kim Yong-ja The most elaborate kimchi originated from the Kaesong region (north of Seoul), an area known for its refined cuisine. This is a winter kimchi to serve especially around New Year's Day. If sushi-quality red snapper is available, you can add this as small chunks. INGREDIENTS(serves 4) • 1 CHINESE CABBAGE (3 lbs/1.6 kg) SEA SALT or KOSHER SALT • 1"/2.5 cm RADISH, cut into fine strips (2/3 cup) then salted lightly • 1 teaspoon ``GOCHUGARU" (fine chili powder) for radish • 1 cup ``CHAPSALPUL" (sweet/glutinous rice liquid) • 4 tablespoons GOCHUGARU (chili flakes) • 2 GARLIC CLOVES, crushed fine • 2 SCALLIONS, cut thin diagonally • 1 tablespoon grated GINGER a pinch of SUGAR • 2/3 cup small OYSTERS • 2 CHESTNUTS (optional), peeled and sliced thin • 1/4 ASIAN PEAR, peeled, cored and sliced a handful PINE NUTS, small amount SILGOCHU (chili thread) • 1/4 cup WATER mixed with 2/3 teaspoon SALT 1 Select 11-12 large outer leaves from the cabbage. Cut off the hard stem. Slice the middle of

Apr 1, 2010

Hotel Lobby

Millennium Seoul Hilton Orangerie, Millennium Seoul Hilton's buffet restaurant, will host a Hawaiian luau (banquet with entertainment) complete with traditional Hawaiian cuisine as well as special performances by Hawaiian dancers and musicians this April. Hawaiian cuisine is influenced by the readily available fresh ingredients on the island, from seafood to fruits and exotic spices. Traditional dancers and musicians from Hawaii will put on special performances from April 9th to 12th - a great way to appreciate the beauty of Hawaiian culture and celebrate its heritage. The lunch buffet is priced at 52,000 won for adults and 31,200 won for children aged 12 and under. The dinner buffet is priced at 57,000 won for adults and 34,200 won for children aged 12 and under. For more information, call (02) 317-3143. The Hyatt Regency Jeju The Hyatt Regency Jeju presents its "Early Bird Promotion," offering guests who book their vacation in advance through its Web site (jeju.regency.hyatt.com) up to a 20 percent discount on room rates. The promotion period runs thro

Apr 1, 2010

Will NK Threat Put Damper on DMZ Tours?

By Oh Young-jin Staff Reporter How seriously should North Korea's latest threat be taken regarding South Korea's plan to develop tours around the Demilitarized Zone (DMZ), the four kilometer-wide buffer that separates the two Koreas? Gangwon Province, which is leading this tourism initiative, is trying to downplay it, obviously, because it would damage their prospects. North Korea is widely known for its empty threats, although it occasionally matches its words with action, preventing the outside world from ignoring them entirely. "We think that North Korea's threat came against the background of surveys and reporters' trips in connection with the 60th anniversary of the outbreak of the Korean War that falls on June 25," an official for the province's DMZ tourism organizing agency. The official, however, said that there is no need to be alarmed about it because DMZ tours, contrary to how they sound, will not take tourists into the "forbidden zone" but places south of it that have historic and environmental value. The DMZ has been in place with few people allowed t

Apr 1, 2010

Banyan Tree Aims to Be Oasis in Middle of Seoul

By Bae Ji-sook Staff Reporter There are quite a few top-class hotels in Seoul, a city with a population of 11 million, but building a resort inside one is another story. Banyan Tree, one of the world’s most prestigious resort franchises, is opening an “urban resort” at the foot of Mt. Nam in the city center. The grand opening will take place sometime in May but facilities such as the clubhouse and restaurants will open in advance. Lee Young-il, president of the Korean investor Urban Oasis and hotelier of more than three decades, said he will combine his expertise and know-how in running the Banyan Tree Club and Spa Seoul. After a career at Hotel Shilla and Paradise Hotel Busan, Lee transferred to Urban Oasis in 2008 to become the “opening member” of the resort club. He admitted that his current position is a new challenge, even for a veteran like him. “The construction continued to be delayed. Rumors had it that we were to open in May last year, then December, then March and then May. ... There were rumors about our financial status and we had to calm the members and

Apr 1, 2010
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