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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.

Chef Balances Ingredients for Well-Being

By Bae Ji-sook Staff Reporter The hottest phrase in the culinary field for 2010 may be "well-being." Balancing people's diet for weight control, anti-aging and many other purposes is now becoming increasingly important in modern life. Macrobiotics is one of the well-being trends rapidly gaining its momentum in Korea. The word comes from the Greek words macro (large, long) and bios (life.) The main theory of the macrobiotic diet is to consume whole foods from the root to the fruit; to eat locally produced ingredients; and to avoid eating highly-processed or refined foods. Therefore, eating whole grains as staple food alongside vegetables, beans and other fresh natural ingredients is recommended. Chef Rah Byeong-joon of Grand InterContinental Seoul's Marco Polo restaurant explained that macrobiotics involves a balancing act between yin and yang. "The regimen categorizes all ingredients into yin and yang. For example, meat, especially red ones such as pork or beef, are considered to be strongly yang. Cheese and other dairies are strong yin-foods. Therefore, if you wa

Jan 14, 2010

Enjoy Snow at Winter Tourist Spots

By Han Sang-hee Staff Reporter The sky seems to have opened wide to let the snow fall this winter, but there is no need to fret if you know how to enjoy the chilly weather. Winter sports and leisure have been Korea's strong points and this year seems to be no exception. So, why not hit the snow-covered landscapes? Snow Festivals Visit Taebaek in Gangwon Province and get serious with the snow. The area is famous for its heavy snowfalls and chilly weather, but with a pair of warm boots and a coat, visitors can make the best of their visit. The city is holding its annual festival, ``Taebaeksan Snow Festival,'' this month and tourists can spend time with friends and family with snowy mountains as a backdrop. The festival is preparing a massive snowball fight, hoping to make it into the Guinness World Records. According to festival organizers, the goal is to get 5,000 people to participate. The record stands at 3,745 people made in the United States in 2006. There will also be a special exhibition featuring ice and chocolate sculptures. Visitors can take the

Jan 14, 2010

Hotel Lobby

Paradise Hotel Busan The Paradise Hotel Busan’s Café Terrace on the first floor presents wafflesfor its new winter menu. Priced from 9,000 won, the restaurant offers various types ― from plain to cream cheese and strawberries, green tea and pear, herbs and others. All guests ordering tea or snacks between 11 a.m. and 6 p.m. on weekdays will be offered complimentary waffles. For more information, call (051) 749-2232/3. Lotte Hotel Seoul Lotte Hotel Seoul's Korean restaurant, Mugunghwa, offers steamed rice in gold leaf along with other luxurious side dishes. The Cheonsugeumssal (golden rice for longevity) contains up to 99 micrograms of 99.99 percent pure gold per kilogram of rice. The gold is absorbed into the root of the rice. Alongside the rice, soybean soup, ginseng salad, fish pancakes, fresh oysters, royal soup, beef cake and many more dishes will be offered. The eight-course meal is 110,000 won per person, exclusive of tax. The hotel said the set menu will be suitable for foreigners who are not accustomed to spicy Korean food. For more i

Jan 7, 2010

Saengseon Jjim Braised Fish With Radish in Seasoned Soy Sauce

You can use striped bass, sea bass or halibut. Baste frequently to obtain the full flavor of the seasoning. INGREDIENTS (serves 4) 2 teaspoons VEGETABLE OIL 3"/7.5cm large RADISH, sliced ½"/1.3cm thick 1¼ lbs/568g FISH with skin 3 SCALLIONS, green part only 1"/2.5cm piece GINGER, cut into fine strips SAUCE: 2½ cups WATER 4 tablespoons SOY SAUCE 2 teaspoons SESAME OIL 1½ teaspoons SUGAR 1 tablespoon "GOCHUGARU" (chili flakes) 1 GARLIC CLOVE, sliced thin 1. Combine all the sauce ingredients. In a large open pot, grease the bottom with oil and place the radish slices and then arrange the fish on top. 2. Add the sauce and bring to a boil. Baste frequently, and cook until the radish is cooked. 3. Add scallion and ginger and baste a few more times. 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 7, 2010

Club Med Phuket Expands Children’s Programs

By Do Je-hae Staff Reporter One special feature of Club Med, a French corporation of exotic vacation resorts worldwide, has been its devotion to special facilities and programs for parents with young ones in tow. The latest venture from Club Med to expand its children's program is the recently-opened "Baby Club" at its Phuket branch. "First of all, I would like to emphasize that Club Med is the best resort for families who have young children. We have larger facilities, more activities, various programs and a multicultural environment," said Ryan Leach, village chief of Club Med Phuket. "The biggest difference is that there is interaction between parents and children. It's not just babysitting or taking care of children. Children also deserve to have a happy holiday and we offer them unforgettable moments." With more than 90 villages in 40 countries across five continents, Club Med is one of the world's most renowned holiday organizations. Club Med staff members are called "GOs", or Gentils Organisateurs (gracious organizers). Clients are "GMs", or Gentils Membres (grac

Jan 7, 2010

Hand Made in Italy

By Cathy Rose A. Garcia Staff Reporter Exceptional artisanship, creative design and superior quality are some of the descriptions used to describe Italian leather goods. Tuscany, a region in central Italy widely regarded as the birthplace of the Renaissance, is particularly known for its unique vegetable tanning leather technique that has been handed down for generations. Vegetable-tanned leather is natural, supple, durable and eco-friendly, and when coupled with Italian design and artisanship, makes it a sought-after commodity. The Italian Trade Commission and the Genuine Italian Vegetable-Tanned Leather Consortium are introducing the Tuscan leather handicraft tradition to Korea through a special exhibition ``Hand Made in Italy,'' Jan. 14 to 17 at the Chosun Ilbo Gallery, Taepyeongno, Jung-gu, Seoul. The exhibition's slogan ``Few, but the best in the world'' says it all. Large photographs of luxury handbags, shoes, accessories and furniture show off the beauty of vegetable-tanned leather and Italian design. These exquisite handcrafted items are made by Italian

Jan 7, 2010

Hotel Lobby

The Grand Hilton Seoul The Grand Hilton Seoul's Chinese restaurant, Yeohyang, will present new season leeks, a healthy and delicious component of traditional Chinese cuisine. The special dishes, available for lunch and dinner, are sauteed Chinese chives with jellyfish, sauteed Chinese chives with shrimp and sauteed Chinese chives with abalone. The set menu also features a new dish, "Buldojang," which includes a variety of seafood such as shark's fin, abalone and sea cucumber, known to be good for the eyes and skin. The promotion is available through Jan. 1 to Feb 28. The price starts from 15,000 won for a la carte dishes and 110,000 won for set menus, exclusive of tax. For more information, call (02) 2287-8787. Imperial Palace Hotel The Imperial Palace Hotel's Japanese restaurant, Manyo, presents "Osechi Bento," traditional Japanese cuisine for New Year's Day. Dishes are comprised of lobsters, Namas sushi, eel, smoked duck, chicken, umeboshi, beans, shrimps and 22 other delicacies symbolizing longevity, prosper, wisdom and other health benefits. The bento is p

Dec 31, 2009

Chef Introduces Year’s Favorite Dishes

By Bae Ji-sook Staff Reporter Going over favorite episodes or incidents may be a good way to wrap up a year. For a hotel restaurant, the best way might be presenting some of the most popular dishes of the year. The Korea Times looked into the most sold items of the Park Hyatt Seoul's signature restaurant, Cornerstone, and talked with the executive chef Stefano Di Salvo about them. "Koreans tend to eat less salt and less spice. That was the most important thing in drawing up a menu. Other than that, they are very open and flexible to changes and it was easy to present different menus in different styles ― the hotel presents different menus according to seasonal changes," he said. As he picked the hotel's best sellers or sold-out items, he said they had one thing in common. "The dishes are simple and unique but still maintain original characters that wow even the pickiest gourmets. Many of them are the hybrid of my favorite recipes and the season's best ingredients," he said. Such dishes had two merits ― the ingredients were fresh enough and cooking was easy enough to c

Dec 31, 2009

Sujeonggwa(Semi-Dried Persimmons With Cinnamon in Ginger Broth)

By Kim Yong-ja New Year's Day is not complete without ``sujeonggwa." Good quality semi-dried persimmons have a slightly thick white skin outside but are soft inside. Traditionally, the dried persimmons are soaked in a large quantity of syrup, but I changed the ingredients in order to enhance the taste of the persimmons. You can use any sweet liquor to soak the persimmons. Although you need to start preparing this dessert a week in advance, the process itself is quite easy. INGREDIENTS (serves 4) 6 whole semi-dried PERSIMMONS (8 oz/ 225 g) 1½ cup PLUM WINE, RUM or GRAND MARNIER 3 cups WATER 2 oz/56 g GINGER, peeled and cut in half 3 heaping tablespoons HONEY ⅓ teaspoons POWDERED CINNAMON 1 heaping tablespoon PINE NUTS 1. Cover the persimmons with sweet liquor (plum wine, rum or Grand Marnier). Keep them in a covered jar for a week. The fruit soaks up the liquor as it softens. 2. Bring the water to a boil in a pot with ginger pieces and gently simmer for 4-5 minutes. Let cool. Discard the ginger pieces and add honey and cinnamon to the

Dec 31, 2009

2010 The Year of the Tiger

By Chung Ah-young Staff Reporter The tiger may well be Korea's most beloved animal throughout its history. The country was once dubbed the ``nation of tigers'' as it has mountainous areas that provided them with a good habitat. The animal has been a symbol of bravery, strength and dignity, and hence 2010, the Year of the Tiger, according to Chinese astrology, will be fervently hailed as a year of good fortune and vigor. Tiger as Time, Space and Zodiac Sign The tiger is the third sign in the Chinese zodiac of 12 animals. It is also represented by the month ``inwol,'' the first month of the year; and the hour ``insi,'' the 3rd in the 24 hour clock ― 03:00-5:00 a.m. in the lunar calendar. It also points to the bearing east-northeast. The white tiger is one of the four guardian gods ― three others are the blue dragon, the red bird and the black tortoise. They protect the four major directions with the tiger taking care of the west. From Myth to Everyday Life People's perception of tigers has changed over time ― in the past, they feared becoming prey to them, but nowa

Dec 31, 2009
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