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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.

Korean Food Tops in Popularity in China

By Kim Hyun-cheol Staff Reporter A recent report said Korean food, or "hansik," is the most popular foreign cuisine in China, but remains at a low level of popularity in the United States. Korean food came out ahead of Japanese and Italian cuisines in China to top the list, according to a report by the Ministry of Food, Agriculture, Forestry and Fisheries based on surveys on food conducted in four countries. Hansik came in third in Japan, trailing Italian and Chinese food, and second in Vietnam to Chinese food. However, its rank was much lower in the United States, where it ranked eighth out of 11 cuisines. The survey aimed to improve the campaign to globalize hansik, and marked the first government investigation into the condition of overseas Korean restaurants. Most U.S. respondents named lack of localizing efforts as the reason for less preference for Korean food, with 41.3 percent affirming it. Distrust in the hygiene of Korean restaurants there and high prices were also factors. The survey showed that the restaurants are still mostly visited by customers o

Dec 30, 2009

Top 5 Hansik News in 2009

The advocates of "hansik," or Korean cuisine, this year saw the debut of an ambitious promotion scheme. Some might be content with the results, others not, but some headway appears to have been made in the world's recognition of the food, despite the fact the promotion also left something to be desired. The Korea Times has selected the top five news stories of the year in regards to Korean cuisine. 1. Makgeolli Popular at Home, Abroad "Makgeolli," a traditional Korean rice wine, was no doubt the biggest hit among Korean food and beverages this year, both at home and abroad. Long regarded as a cheap, rustic drink, makgeolli has transformed its image into an alternative to beer and wine, and has benefitted from government campaigns this year to refine its appeal to modern consumers. From airlines to fancy urban-style downtown restaurants, many places have started to serve the sweet, milk-colored drink. Meanwhile, in a surprised reversal, wine saw its imports plunge by nearly 30 percent for the first time in a decade or so. Makgeolli exports have grown by an average 29.2

Dec 30, 2009

Hotel Lobby

Oakwood Premier Coex Center Seoul Oakwood Premier Coex Center Seoul introduces the Enjoy Manila Oakwood Package, providing a chance to win a voucher for a two night stay at the newly opened Oakwood Premier Joy-Nostalg Manila. The package costs from 190,000 to 320,000 won, exclusive of tax, available through Feb. 28. This winter package includes a special discount coupon and an amenity from AK Duty Free Shop, complimentary use of the fitness center, indoor swimming pool, sauna and indoor golf range. Two complimentary DVD movies are available for rental and late check out until 3 p.m. is permitted. For details and reservations, call (02) 3466-7000. Millennium Seoul Hilton Millennium Seoul Hilton will host several events to celebrate both New Year's Eve and New Year's Day. The Oak Room, Millennium Seoul Hilton's traditional English-style bar, will host a New Year's Eve Countdown Party on December 31st, from 6:00 p.m. to 8:30 p.m. Visitors can enjoy a special New Year's buffet at 43,000 won, exclusive of tax, and a glass of champagne. Cilantro, the hotel's Me

Dec 24, 2009

Tteokguk, Beef Bone Soup With Rice Cake Slices

By Kim Yong-ja It is very important to make a good broth for this dish to be tasty. The rice cake slices should be cooked until very tender. Make sure you bring the egg to room temperature before you beat it and add it to the broth. Cold egg will make the broth murky instead of smooth and thin ribbons. INGREDIENTS (serves 4) 5 cups BEEF BROTH p. 1 lb/455 g sliced "GARAETTEOK" (rice cake), soaked in water for 2 hours 1 EGG, beaten 2 sheets of "GIIM" (seaweed), toasted slightly SOY SAUCE to adjust seasoning 2 SCALLIONS, cut diagonally BLACK PEPPER 1. Prepare the beef broth in advance. Prepare GARAETTEOK (rice cake) slices and remove egg from the refrigerator and let sit at room temperature. 2. Bring the broth to a boil, then add the rice cake slices. Gently simmer until tender. In the meantime, lightly toast the seaweed on a toaster. Cut the seaweed into 4 pieces with scissors and then into strips. Set aside. Adjust the soup seasoning with soy sauce and add the scallion. 3. Swirl the soup with chopsticks while adding the beaten egg as a

Dec 24, 2009

Wie’s Rebellion at Pierre Gagnaire

By Oh Young-jin Staff Reporter It was designed as light-hearted comedy involving a chef and an apprentice in the kitchen of a French restaurant but ended up virtually a mime performance because of a rebellion by the two main characters but not in conspiracy. Interestingly enough, it still turned out okay, thanks largely to the power of the two lead actors and a sympathetic audience. It may sound like a stage play gone wild but it is not. In fact, it is an account of a 30-minute promotional event for Pierre Gagnaire, the French restaurant at Lotte Hotel in downtown Seoul, Tuesday. The event was about Michelle Wie, the 20-year-old golf sensation, learning as an apprentice about French haute cuisine from the 31-year-old Chef de Cuisine Jerome Roy. At the start, it appeared to go as Lotte officials had planned. With a knife in her hand, the winner of a U.S. LPGA tour event, the only active woman golfer who has ever played on the men's PGA tour, was good at mincing the garnish under the supervision of the chief chef. They were preparing a three-course meal, being watch

Dec 24, 2009

Sneak Peek Into The Nutcracker

By Han Sang-hee Staff Reporter Christmas is here, but the backstage of the Universal Ballet Theater (UBC) is busier than ever. Chilly and windy it may be outside, yet the backstage resembles a busy street full of traffic and people. The Christmas season has been the most bustling time of the year for the troupe for over 23 years. Yet it is still a thrill to be staging ``The Nutcracker.'' ``The Nutcracker may not have the famous twirls and jumps, but this doesn't mean it's an easy piece. There are so many colorful scenes to watch, and there are many people behind all of it, from dancers, assistants, stage staff and choreographers,'' Julia H. Moon, the general director of the UBC, told The Korea Times last week at a rehearsal for the Nutcracker at Uijeongbu Arts Center, Gyeonggi Province. The Korea Times took a sneak peek at the dance troupe's famous piece. It was a backstage jammed with action ― dancers running around; assistants following them with costumes, wigs and shoes; and the stage staff looking for both minor and major malfunctions. Getting Ready The

Dec 24, 2009

Pan-grilled Zucchini with Egg (Hobak Jeon)

By Kim Yong-ja This dish is cooked in the same method as Saengson Jeon and they are often served together. INGREDIENTS (serves 4) 1 medium ZUCCHINI, sliced ½"/1.3 cm thick SALT and PEPPER 2 tablespoons FLOUR VEGETABLE OIL 1 EGG, beaten a few strands of CHIVES 1. Place the sliced zucchini in one layer on a cutting board and sprinkle lightly with salt and pepper. Then sprinkle with flour on both sides and shake off any excess. 2. Heat a non-stick frying pan on medium heat and drizzle some oil. Then lower the heat. Dip the zucchini slices in the egg and lightly grill for 2-3 minutes. 3. Place chives on the zucchini slices and turn over to cook the other side. 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.

Dec 17, 2009

Hotel Lobby

Sheraton Grande Walkerhill Sheraton Grande Walkerhill features its "Magical Snowland" ice rink from Dec. 19. to Feb. 2010. As one of the largest ice rinks in Korea, it has the capacity to hold up to 500 skaters at a time. Korean, Western and Japanese cuisine will be on offer at the outdoor cafeteria. Last year's favorite "fishcake and tempura udon" will be back on the menu along with donkatsu donburi, dosirak and 15 other choices. A "1+1=1" promotion provides couples who bring a "kissing" photo, free ice rink admission for the lady guest. Also, the winning Polaroid's will be hung on the Christmas tree at the entrance. In addition, a "Propose on Ice" promotion is also available. It features a special chance to propose in the middle of the ice rink with flowers, cake, a bottle of wine and access to a private room after the proposal, all at the price of 400,000 won (ice rink admission included). Regular admission tickets are 20,000 won on weekdays and 30,000 won on weekends. Skate rental fees are 12,000 won. The ice rink is open from 12 p.m. to 9 p.m. during

Dec 17, 2009

Italian Chef Presents Healthy, Romantic Cuisine

By Bae Ji-sook Staff Reporter Pizza and pasta are widely regarded as junk food in some parts of the world, including Korea. However, original Italian pizza and pasta are quite the opposite ― they are healthy. "Lots of tomatoes, olive oil, herbs and others are there. They all come in different styles and recipes. That's why they are well-being foods," Vito Bianco, visiting chef at the Imperial Palace Hotel's Italian restaurant Verona, said. "Also, we take more than two to three hours to finish a meal, where merriness and laugher fills the air. We feel happy when cooking and eating. That's healthy." Bianco is presenting some Italian delights under the theme of "Romeo and Juliet" at the end of the year. Some of the very typical but uniquely Italian ingredients ― artichoke, buffalo mozzarella cheese, prosciutto ham, salami, pesto, mascarpone cheese and arugula ― freshen up the dinner tables and add nutrition. The hotel has managed to find some of the best ingredients on the market and Bianco said one couldn't even taste the difference from the local Italian cuisine.

Dec 17, 2009

Celebrate the Season With Something Classic

Seasonal, Year-End Concerts in Town By Lee Hyo-won Staff Reporter The year is drawing to a close but there is still time to make new memories in 2009. Huddling close with loving family members and friends, and being immersed in a live, year-end performance is one way ― various events are awaiting concertgoers, from winter-themed classical concerts and seasonal musicals to New Year's Eve celebrations with fireworks. Something Classical Two big names in the classical music scene ― bass Youn Kwangchul, a renowned Wagner specialist active in Bayreuth, Germany, and Maestro Chung Myung-whun ― invite fans for a mellow "Winter Journey" (Winterreisse). Youn will sing the full cycle of 24 songs by Schubert accompanied by Chung on piano. 8 p.m., Dec. 21 at Seoul Arts Center. Tickets cost 30,000-100,000 won. Call (02)518-7343. Seoul Philharmonic Orchestra wraps up 2009 with the seventh of its Masterpiece Series. Maestro Chung Myung-whun will lead the ensemble for Ravel's "Rhapsodie Espagnole" and Piano Concerto in G major and Berlioz's "Symphonie Fantastique." Teenage pianis

Dec 17, 2009
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