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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.

Weekender Exploring Post-Olympics Beijing

By Lee Hyo-won Korea Times Correspondent BEIJING ― When in Rome, do as the Romans do. Or when in China, do as the Chinese do. Expect things to take a while longer there, and don’t get too anxious if plans don’t pan out. The capital city has changed however since the 2008 Beijing Olympics. Some of the missing subway lines between 2 and 13, for example, have been completed ― just eight years ago only lines 1, 2 and 13 were in operation. Unlimited transfers on all lines (expect the Airport Express) is available for only 2 yuan (500 won or around 50 cents). What was once the kingdom of bikes, with four out of five commuters pedaling to work in the 1980s, has catered to hoards of cars in recent years. Traffic jams are common, especially since vehicles tangled up in an accident cannot budge an inch until the police arrives. This also means more carbon dioxide. The air however is cleaner than before. One in two cars was prohibited from streets during the Summer Games and now one in five is now permanently banned. Recent statistics suggest that only one in five Beijing r

Apr 1, 2010

Hotel Lobby

Seoul Plaza Hotel Seoul Plaza Hotel will host a gala buffet, "Goodbye For Now," at Seven Square on the second floor at 6:30 p.m. Friday. The gala buffet is designed to commemorate the history and memories of Seoul Plaza Hotel, which will soon undergo renovations. Top chefs of the hotel's in-house restaurants will present more than 40 of their new gourmet dishes from the 34-year culinary experience and heritage of the hotel. Buffet menus to be served by each restaurant include Peking duck with spring vegetables and Xiao Long Bao with crabmeat (steamed dumpling soup) by Chinese restaurant Tao Yuen; fresh sea bream sashimi and sushi by Japanese restaurant Kotobuki; tortelloni with sweet pumpkin and tenderloin ragout, rigatoni and pasta cooked upon order by Italian restaurant Tuscany. This culinary event is held in appreciation for the customer support since the opening of the hotel. The hotel's representative chefs will introduce their creative recipes with premium ingredients, serving gourmet Chinese, Japanese, Italian and Korean dishes. The buffet is offered for only

Mar 25, 2010

Rice With Mix of Vegetables (Bibimbap)

By Kim Yong-ja This is the most versatile dish in Korean cooking. The word "bibim" comes from the action of the ingredients rubbing with each other when you mix them. There are endless possibilities for toppings. The beauty of this dish is that you can prepare all the seasonal vegetables in advance and serve at room temperature. All you need to do is to cook the rice one hour before you want to serve it. You can add or reduce the number of vegetables as you wish. It's up to your imagination. INGREDIENTS (serves 4) • 10 1/2 oz/300g ASIAN RADISH, cut into fine strips • 1 tablespoon ``GOCHUGARU" (fine chili powder) • 1 tablespoon RICE VINEGAR • 1 bunch SPINACH, blanched • 1 pack BEAN SPROUTS, cooked in boiling water for 1-2 minutes • 1/2 cube MUNG BEAN JELLY, cut into fine strips • 1/2 cube ACORN JELLY, cut into fine strips • 2 medium CARROTS, cut into fine strips, stir-fried with oil • 1 pack SHIITAKE MUSHROOMS, sliced and stir-fried with oil • VEGETABLE OIL • 2 cups RICE • 4 EGGS, cooked sun

Mar 25, 2010

Korean Food Campaign Launched in Three Australian Cities

By Do Je-hae Staff Reporter Australians are getting a taste of Korea this week as the Korea Tourism Organization (KTO) launches its 'I Love Korean Food' campaign in the three cities―Melbourne, Sydney and Brisbane. The "JC Decaux Citylights" campaign will feature Korea's unique cuisine and give Australians the chance to win a trip to Korea for two to experience a taste of royal cuisine. To enter the competition, contestants are urged to submit an entry at www.ilovekoreanfood.com.au naming three dishes on the table featured in the campaign's poster. The contest runs from March 22 through Aug. 31. The winner will be announced on Sept. 3. The winner will receive a trip for two to Korea with return airfares, deluxe hotel accommodation for three nights and a dinner for two at one of Seoul's royal cuisine restaurants. Korea has been eager to promote its food, or Hansik, through active overseas marketing this year, aiming for the kind of recognition and status that Japanese, Chinese or Thai food enjoy all over the world. Korea has launched a "Global Hansik" campaign, initi

Mar 25, 2010

A Moonlit Tour of Changdeok Palace

By Do Je-hae Staff Reporter Changdeok Palace is one of the traditional landmarks of the nation's capital and a must-visit venue for tourists. A new program will be launched next week to introduce an enchanting nighttime view of the palace. The Korea Tourism Organization and the Cultural Heritage Administration of Korea have jointly organized a "moonlit tour" of one of Seoul's most beautiful palaces. Around 100 participants have been invited to the launch of the program on March 30, including foreign envoys, English teacher and tourism industry experts. "Through this program, we hope that foreign visitors will get to experience a view of Changdeok Palace at its best," Chung Jin-soo, a KTO director for the program said. "We will monitor comments from the participants and incorporate them in future programs for introducing the nighttime scenery of our traditional palaces." Participants will get to see some buildings of note, including Donhwa-mun (built in 1412), Injeong-jeon (main hall) and Yeongyeong-dang, where the famed 'Pansori' (Korean opera) singer Ahn Sook-s

Mar 25, 2010

Fashion Week Starts in Seoul

By Cathy Rose A. Garcia Staff Reporter Fashionistas, put on your high heels and most stylish outfits, and make a beeline for Seoul Fashion Week. Top Korean designers will be unveiling their 2010 Fall and Winter Collection at the Seoul Trade Exhibition Center (SETEC), Daechi-dong, southern Seoul, from Friday through April 1. It's been 10 years since Seoul Fashion Week began, under the auspices of the Seoul Metropolitan Government which identified fashion as one of the industries to receive strong government support. What started as a small local fashion festival in Seoul has now grown into an event with an eye firmly on the international market. ``Seoul Fashion Week has reached its 10th anniversary. The Seoul Fashion Week represents Korea's fashion market and Seoul Metropolitan Government will support Korea's designers to advance into the global market,'' said Choi Hang-do, director of the global economic headquarters at the Seoul Metropolitan Government, in a statement. Seoul Fashion Week is not just about the gorgeous dresses or stylish outfits presented by

Mar 25, 2010

Korea to Launch Sake Sommelier Program

By Han Sang-hee Staff Reporter Sake lovers can now put their passion for the alcoholic beverage to the test. The Sake Service Institute (SSI) is launching its program here for the first time, and Koreans can now become certified sake sommeliers, known in Japanese as ``kikisakeshi,’’ without having to leave the country. The SSI is teaming up with Soongsil University Computer Institute to bring a sake sommelier program to future kikisakeshis in Korea. SSI is currently the only Japanese educational center that gives out official licenses to sake sommeliers. ``I have learned that Korean traditional liquor and Japanese sake are from similar roots. That’s why I chose Korea. I hope through this program, both liquors will get to branch out further in the future,’’ said Keiji Migita, chairman of SSI, during a press conference last week in central Seoul. The local sake market has jumped in recent years, with more than 1,200 tons imported in 2008 compared to the 319 tons in 2004. Thanks to the younger crowd who enjoy consuming healthier food, including fish and vegetables,

Mar 22, 2010

Hotel Lobby

Grand Hilton Seoul Grand Hilton Seoul offers a range of tailored Spring Packages. The Bright Spring Package, priced at 130,000 won, offers a one night stay at a Deluxe Room and two tickets to the Korean Royal Palace Deoksugung. The Sweet Spring Package, priced at 170,000 won, provides a one night stay at a Deluxe Room, buffet breakfast for two and a cake coupon for the Alpine Deli (only available during the stay). The Peaceful Spring Package, priced at 190,000 won, offers an Executive Floor Room for a night, breakfast and happy hour for two at the Executive Lounge, Sulhwasoo whitening travel kit and complimentary use of the sauna. The Inspiring Spring Package, priced at 290,000 won, offers a night's stay at a Junior Suite Room, breakfast and happy hour for two at the Executive Lounge, one bottle Tiara Moscato with cheese, a La Clinique de Paris scalp massage (20 minutes) and complimentary use of the sauna. All items are exclusive of tax. They are also subject to complimentary use of the swimming pool and gym. The packages are available through June 1

Mar 18, 2010

Grilled Beef With Soy Sauce and Sesame Marinade (Bulgogi)

By Kim Yong-ja This should be barbecued on a grill, either outdoors or indoors using a special cast iron tabletop grill made for Korean barbecue. Try to select the meat that has some fat laced through it. Unless you get perfectly sliced meat from the Korean market, slice it thin 3"/7.5 cm long and 1"/2.5 cm wide. INGREDIENTS (serves 4) • 1 1/2 lbs/680g BEEF RIB EYE, sliced thin Bulgogi MARINADE: • 4 tablespoons SOY SAUCE • 2 tablespoons WATER • 2 tablespoons SUGAR • 1 1/2 tablespoons SESAME OIL • 2 teaspoons SESAME SEEDS • 2 GARLIC CLOVES, crushed • 2 SCALLIONS, chopped 1. Combine the meat with the marinade when you are ready to grill. Grill over moderate heat until the meat turns opaque. Turn it over and cook until lightly browned. 2. Serve with rice and kimchi or other spicy namul (marinated vegetables). janee@koreatimes.co.kr

Mar 18, 2010

Chinese Hold Key to Visit Korea Success

By Do Je-hae Staff Reporter To ensure the success of the Visit Korea 2010-2012 campaign, many believe it is vital for Korea to host as many Chinese tourists as possible. By 2020, the government wants to have 10 million Chinese tourists visit the country, but industry experts say the figure is unachievable unless Korea introduces a visa waiver program for Chinese tourists. Visitors from China currently make up one of the largest groups of foreign tourists to Korea after those from Japan. A total of 1.3 million Chinese people visited Korea last year, representing some 17 percent of the total number of foreign visitors. A recent survey shows that the number of Chinese tourists declined this year compared to the same period last year, despite the launch of the "Visit Korea Year" campaign. According to the Korea Tourism Organization (KTO), the number of overseas tourists in February was estimated at 639,000, a 4.2 percent drop from the same period in 2009. In January, 569,453 foreign tourists entered Korea, a 6.3 percent drop from the previous year. The decline in overs

Mar 18, 2010
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