my timesThe Korea Times
Lifestyle

Travel & Food

Korea Times
About Us
Introduction
History
Contact Us
Products & Services
Subscribe
E-paper
RSS Service
Content Sales
Site Map
Policy
Code of Ethics
Ombudsman
Privacy Policy
Youth Protection Policy
Terms of Service
Copyright Policy
Family Site
Hankookilbo
Dongwha Group
FacebookXYoutubeInstagram
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.

Fortune Tellers Offer Glimpse into Your Future

By Cathy Rose A. Garcia Staff Reporter You don't need a crystal ball to see how popular fortune telling is in Korea. Just look at the number of fortune-telling cafes and stalls popping up around Seoul's streets. Many Koreans head to a fortune teller, especially during the New Year, to ask for guidance in their career path, love life and fortune. Whether its ``saju,'' tarot cards, palm reading or psychics, fortune telling is booming. It's not uncommon for a woman to seek a fortune teller's opinion on ``gunghap'' or one's compatibility with a romantic interest, or a businessman to ask if a particular investment would be good or not. While fortune telling is done all year round, the ``peak'' fortune-telling season is between December and February. Anxious about the future, people turn to fortune tellers around the Solar New Year (Jan. 1) or Lunar New Year (this year, ``Seollal'' falls on Feb. 14). New Year's Fortune For the New Year, Koreans often consult the ``Tojeong bigyeol,'' a traditional fortune-telling book. The book was written by Yi Ji-ham, a scholar from th

Jan 28, 2010

Zagat Surveys Seoul’s Dining Scene

By Lee Hyo-won Staff Reporter Move over kimchi and make room for pasta and curry. According to the Zagat survey, the best food served in Seoul can be found in an Italian restaurant while the most popular is Indian. To answer the perennial question of what to have for dinner, tech-savvy iPhone users to household characters from ``Sex and the City’’ and ``The Simpsons’’ turn to the internationally best-selling restaurant guide. This ``dining bible’’ has now tapped into Seoul’s eclectic culinary scene, which, the survey says, reflects the latest global food trends. ``We are really pleased to add Korea to over 100 countries where we currently survey. And with the new guide we trust local consumers and international travelers can now see how exciting Seoul has become as a world-class culinary destination,’’ Ted Zagat, who is co-CEO with his wife Nina, told reporters at the Grand Hyatt Hotel, Seoul, Wednesday. Zagat partnered with Hyundai Card in 2006 to launch the 2010 Seoul restaurant guide. Korea is the third Asian country after Japan and China to be covered by the fra

Jan 27, 2010

Hotel Lobby

Park Hyatt Seoul announced Monday that Philippe Zuber has been appointed general manager of the hotel. “Over the past years, Park Hyatt Seoul has built up an extraordinary reputation by delivering the most personalized, gracious and tailor-made service to its guests. As the hotel’s new general manager, I will spur the development to position Park Hyatt Seoul in the market as an incomparably high-standard, trend-setting, true luxury hotel through genuine collaborations with all our customers and partners,” he said. Zuber joined Hyatt in 1995 at the Hyatt Regency Paris-Charles de Gaulle. He was also a member of the opening team for the Hyatt Regency Dead Sea in 1997, and food and beverage director at the Hyatt Regency Casablanca in Morocco and the Paris-Charles de Gaulle branch. The Banyan Tree Club & Spa Seoul is set to fully open its doors at the end of March. The club provides a family-oriented home-away-from-home atmosphere as well as a business entertainment environment that the expat community can truly enjoy, the hotel promoters said. Designed to fit the plush

Jan 21, 2010

Gun Goguma, Baked Sweet Potatoes with Dark Brown Sugar

This dessert is not only very easy to make, but also healthy for you, because of the fiber that the sweet potato contains. INGREDIENTS (serves 4) 4 medium SWEET POTATOES 4 tablespoons BUTTER 3 tablespoons DARK BROWN SUGAR 1 Heat the oven to 375 F/190 C. Wash the potatoes, line them up on a sheet pan and bake in the preheated oven for approximately 50 minutes until they are very soft. 2 Tear open the skin on one side of each sweet potato and fluff the interior with a fork. 3 Add a piece of butter on each and sprinkle dark brown sugar on top. Serve hot. 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.

Jan 21, 2010

Turkish Airlines to Sponsor Barcelona

By Do Je-hae Staff Reporter Turkey's national carrier, Turkish Airlines, signed a three-season sponsorship deal with one of the world's most successful football teams, Barcelona, the airline said Monday. Temel Kotil, CEO of Turkish Airlines, said during a press conference that the sponsorship is a step closer to becoming a global brand. The airline will spend 7.7 million euros for the right to place its logos on the billboards at Barcelona's home stadium, Camp Nou, and all other locations of the team's games. In addition, it will fly the Spanish club's players to their tournaments and conduct relevant promotional events. The deal reflects the airline's goal to establish itself as one of the biggest carriers on routes between the Middle East and Europe, Kotil said. It is the largest carrier in Southern Europe and one of the few worldwide that managed to grow during the financial crisis that hit the aviation sector hard, he added. Turkish Airlines flies from Seoul to Istanbul three times a week, and travelers can transfer to Athens, Greece. Passenger numbers o

Jan 21, 2010

Sommelier’s Recommendations for Sake and Food

By Bae Ji-sook Staff Reporter There’s nothing like a good meal and matching alcoholic beverage on a cold winter night. The Japanese rice liquor sake is a hot item among gourmands at the moment. Its clean aftertaste is drawing even the pickiest people, including those who aren’t used to drinking alcohol. The Westin Chosun Seoul has just completed the renovation of its Japanese restaurant, Sushicho. To mark the renewal, Sushicho sake sommelier Lee Hee-jong held a sake class Jan. 11 and talked about the best way to enjoy sake. Lee shared some background information on selecting sake, and recommended dishes that compliment the drink. How Sake is Classified Sakes are usually rated by the amount the rice has been polished or milled. This process removes the protein and oils from the exterior of the grains to leave a higher concentration of starch. The more polished the rice, the better the flavors are. Junmai Daiginjo, the highest class, is made with more than 50 percent milled rice, which means each grain of rice is 50 percent of its original size. The se

Jan 21, 2010

Peace Corps Korea Links Past to Present

By Chung Ah-young Staff Reporter A picture is sometimes just a picture. At other times, it defines a memory. David MaCann, a professor at the Korea Institute of Harvard University, remembers vividly to this day the moment he took a photo on a bridge into Andong, North Gyeongsang Province in 1969 _ how the hills were barren, literally with no trees, and the people who were smiling gaily as a man seemed to be wrestling his cow out of the way to make way for the bus. He remembers the mirth in the eye of a man who raised a bowl of ``makgeolli’’ as he took a photograph of him. McCann taught students at Andong Life Science High School in Korea for two years in the mid-1960s as a member of the Peace Corps. He recalled the warm welcome of the Korean people in the then poverty-stricken country that has now been dramatically transformed into an IT-oriented powerhouse. Forty years later, his connection with Korea _ after joining the Peace Corps _ is still ongoing. ``For me, the transformation was into continuing to study Korean history and literature when I returned from t

Jan 21, 2010
  • Peace Corps Made Me Better Diplomat

Mad for Garlic Expands Overseas

By Cathy Rose A. Garcia Staff Reporter Popular Italian wine bistro Mad for Garlic will soon be taking its signature garlic-infused pizza and pasta dishes overseas this year. Mad for Garlic, one of the restaurants operated by the Korean-owned Sun@Food company, has already opened its first branch in Singapore in late December, and will soon be opening its first outlet in Jakarta, Indonesia. The company is also planning to open restaurants in Shanghai and Hawaii later this year or early next year, Ryan Shin, Sun@Food division director, told The Korea Times. Mad for Garlic has attracted Korean diners with its unusual take on Italian cuisine. Its menu features favorites such as pasta and pizza, but the recipes have been tweaked to focus on garlic as a main ingredient. Thanks to the restaurant's special recipes and preparation, the garlic's pungent smell and spicy taste have been reduced but the health benefits are retained. Sun@Food chief executive officer Caroline Nam on Tuesday signed a master franchise agreement with Mas Millennium chief executive officer Lucy Prana

Jan 20, 2010

Hotel Lobby

Millennium Seoul Hilton The Millennium Seoul Hilton's French restaurant Seasons is offering a special promotion featuring oysters until the end of January. Executive chef Park Hyo-nam is presenting five different a la carte creations showcasing oysters. Selections include giant fresh oysters on ice served with red wine vinaigrette and cocktail sauce; oysters sauteed in butter and white wine with green onions and tarragon; and Oysters Rockefeller. The dishes are priced at 28,000 won, exclusive of tax. Oysters have long been one of the most sought-after and highly prized delicacies around the world, and are a source of protein, vitamins, calcium and other minerals. They are even said to have beneficial effects on cholesterol and high blood pressure. For more information, call (02) 317-3060. Park Hyatt Seoul Park Hyatt Seoul is presenting a special package called "Will You Marry Me?" at its signature restaurant, Cornerstone's The Cellar ― exclusively for marriage proposals. The package includes various kinds of wines; flowers, ribbon and candle decorations; a

Jan 14, 2010

Jaatjuk, Porridge With Ground Pine Nuts

By Kim Yong-ja This is a very delicate and refined dish that can be served as breakfast or as a nightcap. It is often given to patients for a quick recovery. Pine nuts create a delicious flavor like butter melting in your mouth. For smooth consistency, it is important to stir while cooking. INGREDIENTS (serves 3-4) 1 cup RICE, soaked in water for 2 hours and drained ⅔ cup PINE NUTS, brown caps removed 2 tablespoons SUGAR ½ teaspoon SALT 1 tablespoon PINE NUTS for garnish 1. Place the rice and pine nuts in a mixer with 1 cup of water and process until smooth. 2. Put the liquid in a medium pot with 1 more cup of water and bring to a boil. Stir constantly using wooden spatula. Reduce the heat to very low as it starts to bubble and cook 2-3 minutes while gradually adding ½ cup more water. 3. Add sugar and salt. Serve warm, garnished with pine nuts. 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 a

Jan 14, 2010
previous page
313314315316317
next page

Most Read in Lifestyle