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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.

Hotel Lobby

Imperial Palace Hotel The Imperial Palace Hotel opened Imperial Palace Medical Center on Nov. 20 on its third and fifth floor ranging from dermatologists, dentists, anti-aging clinics and sports clinics. Under the main theme of "Beyond the age," the clinics will provide total yet tailor-made programs to all age and gender. From dental implantation to aesthetic massages and beautician services, anything is available there, the hotel promoter Han Mi-sun said. Valet parking service, one-stop treatment and interpretation service for foreigners will be provided and the hotel will develop a special package for the so-called medical tourists. For more information, call (02) 3440-8000. Mayfield Hotel The Mayfield Hotel presents an ``Enjoy My Life'' package from December 1 to Feb. 28, 2010. The 143,000 won-package, exclusive of tax, includes a one-night stay at the Superior Room with free access to the swimming pool and fitness club. A 50 percent discount is given to sauna users and 10 percent off for the Par 3 Golf Course and restaurants use. The hotel will also gi

Nov 26, 2009

White Cabbage With Garlic and Ginger (Baek Kimchi)

Kim Yong-ja White Cabbage with Garlic and Ginger This is a rare non-spicy kimchi. It should be served cold to enjoy its refreshing flavor. INGREDIENTS (serves 4) 1 CHINESE CABBAGE (2¾ lbs/1.25 kg) SEA SALT or KOSHER SALT 2 GARLIC CLOVES, crushed fine 1"/2.5 cm GINGER, cut into fine strips 3 SCALLIONS, cut diagonally 1 heaping tablespoon PINE NUTS small amount SILGOCHU (chili thread) 1 cup WATER ⅓ teaspoon SALT to add at the end on top 1. Trim the cabbage and wash outer leaves. Slice the middle of the bottom about 4"/10 cm deep. Put your thumbs in the slit and pull it apart to divide it into two. Then divide each half into two parts. 2. Sprinkle 1 tablespoon salt over the stem area. Soak all cabbage leaves in salted water (1 tablespoon kosher salt for 1 cup water ratio) for about 4-5 hours. Salt has many different strengths, use your own judgment as to the amount of salt to use in wilting the cabbage. When the leaves are wilted, press gently to squeeze out the excess water. 3. While the cabbage is wilting, prepare garlic, ginger

Nov 26, 2009

Care for Fancy and Luxurious Dinner Away?

By Bae Ji-sook Staff Reporter Christmas and year's end are perfect times for family gatherings or great dates. Some people squeeze time for romantic getaways overseas with their beloved ones. Hotels.com, an online hotel booker, has selected some of the most luxurious hotels. Breakfast in New York If you fancy a luxurious breakfast at a high-end restaurant in downtown New York, Norma's of Le Parker Meridien is a suitable place. Famous for its unparalleled breakfast and brunch menu, the restaurant offers the $1,000 ``Zillion Dollar Frittata Breakfast'' with six eggs, the tail of a baked lobster and a helping of caviar. The rich yet fresh dish brings an exotic but comfortable feeling to the mouth, the booker said. Hamburger in Vegas No one would say price is all that matters in choosing a dish, but the foie gras and black truffle-topped Kobe beef burger at Fleur de Lys in the five-star Mandalay Bay hotel in Las Vegas priced at $4,722 will bring more than smile when paying the bill, the booker said. The deep flavor of black truffle goes well with rich flavor

Nov 26, 2009

Ready, Set, Ski

Snow Parks Welcome Visitors By Lee Hyo-won Staff Reporter The temperature is dropping along with the length of coat hemlines. But instead of hibernating into a state of immobility at home, dig up the skis and snowboards buried in the back of your closet ― it's time to head to ski resorts, which are now open to provide winter fun. The slopes are steep and now covered with snow, major ski resort across the country have opened their doors: Gyeonggi Province Ski resorts located in the outskirts of Seoul are favored for their proximity. Jisan Forest Resort in Icheon (www.jisanresort.co.kr) doesn't have very large slopes but is popular among Seoulites for its convenient facilities and close location. It offers a free shuttle bus service from stops located in different parts of Seoul and Gyeonggi Province. Call (031) 644-1390~2 to make a reservation. Yangji Pine Resort in Yongin (www.pineresort.com) is located amid the stunning landscape of Mt. Dokjo. It hosts the annual National Alpine Ski Competition and offers plenty of exciting courses for skiers and snowboarders

Nov 26, 2009

KoreaToday KT Recommendations for Provincial Dishes

Korea has many distinctive dishes in its provincial areas, but they have long been overshadowed in the country's mainstream dining scene. Some institutes are making efforts in highlighting richness and uniqueness of the local culinary culture. The Korea Times introduces five of those dishes under courtesy of the National Academy of Agricultural Science, publisher of a recipe book of those dishes. Insamjeonggwa (Honey-candied ginseng, South Chungcheong Province) Ingredients 4 ginsengs (fresh ones), 6 tablespoons of sugar, 2 tablespoons of starch syrup, 1 teaspoon of honey, water How to Cook 1. Clean ginseng and boil thoroughly. 2. Take out the boiled ginseng in a pot. Add sugar and slowly heat again. Be careful not to stir while the sugar water is boiling. 3. When the sugar water boils down to half in volume, add starch syrup and keep boiling without stirring. 4. Pour honey and stir when it is almost boiled down. Bingtteok (Jeju-style buckwheat pancake, Jeju Island) Ingredients 5 cups of buckwheat flour, 8 cups of water, 800 grams of radish, 100 grams

Nov 25, 2009

KoreaToday Korea Planning More R&D for Food Products

Efforts Necessary to Create Localized Items, Find Local Treasures By Kim Hyun-cheol Staff Reporter Food promotion is not just about publicizing dishes and restaurants. In the eyes of policymakers, all those promotional initiatives also lead to another huge objective ― beefing up the food and farming industries of their country. And that's what the Ministry of Food, Agriculture, Forestry and Fisheries has been committed to throughout this year for the globalization of Korean cuisine, or "hansik." Earlier this month, the ministry announced it will initiate an ambitious plan to nurture the nation's food industry with the injection of 5 trillion won ($4.3 billion) over the next three years. According to the plan, overall sales for the Korea's food industry, currently around 100 trillion won in total, will grow 7 percent annually to over 150 trillion won in 2012. Exports of farming and fisheries products are also expected to jump to $10 billion by then, from the current $3.8 billion. "By advancing the food industry, farming and fishing will be able to develop into a more

Nov 25, 2009

Braised Tofu With Seasoned Soy Sauce (Dubu Jorim)

By Kim Yong-ja In my opinion, this is the most delicious way to eat tofu. You can serve it warm or at room temperature. INGREDIENTS (serves 4) VEGETABLE OIL 1 cube FIRM TOFU, cut in half and then sliced 3/8"/9mm thick 2 SCALLIONS, chopped "Yangnyeomjang" or Seasoned Soy Sauce: 4 tablespoons SOY SAUCE 1½ tablespoons SESAME OIL 2 teaspoons SESAME SEEDS 2 teaspoons "GOCHUGARU" (chili flakes) 1 small GARLIC CLOVE, crushed fine 1 tablespoon chopped SCALLION 1. Prepare the yangnyeomjang. 2. Heat the non-stick frying pan. Drizzle some oil and sear the tofu pieces until lightly browned on both sides. 3. Sprinkle the sauce and the chopped scallion. Let sizzle until the sauce is reduced by half. 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.

Nov 19, 2009

Hotel Lobby

Grand InterContinental Seoul The Grand InterContinental Seoul offers a ``Persimmon Dessert Buffet'' with dried and ripe persimmon in its Lobby Lounge on weekdays from 2 p.m. to 6 p.m. through Nov. 30. A total of 14 different desserts will be served, including the persimmon cheesecake that delicately balances persimmon mousse with fresh cream on top of New York cheesecake, and persimmon mini tartlets. The persimmon vanilla panna cotta, which is garnished with persimmon pieces and filled with creme brulee, will be a surprise, hotel promoter Kim Hyeon-sook said. Hongshi (soft persimmon) juice and cocktails and persimmon leaf tea will also be offered, she added. The afternoon tea time menu is priced at 20,000 won, exclusive of tax. For more information, call (02) 559-7603. Millennium Seoul Hilton The Millennium Seoul Hilton will unveil its Christmas tree and train set, Nov. 22, marking the 14th anniversary of the hotel's holiday tradition. Every year, a 10-meter Christmas tree is placed in the center of the main lobby. In the lower lobby, designers and e

Nov 19, 2009

Business Lounges Attract Hotel Visitors

By Bae Ji-sook Staff Reporter Hotels are all about luxury and extravagance ― if you can afford better rooms and meals, you're more likely to get better service, and club lounges are no exception to this general rule. Targeting business leaders and exclusive visitors, some hotels designate several floors as ``Club Floors'' and give guests access to posh lounges. Snacks and drinks, as well as magazines and other amenities await the visitors 24/7. Club lounges provide breakfast, lunch and light dinners, as well as small conference rooms with high-tech gadgets for interviews, meetings and other occasions. State of the Art Lotte Hotel Seoul focuses on providing an exclusive, luxurious and cozy touch to its club lounge located on the 31st floor. Free sandwiches, cakes, cookies, afternoon tea, cold dishes, chocolates and pastries are provided according to the time of day. Four conference rooms with beam projectors and other gadgets are available for free. Next to the lounge is a refreshment room featuring massage chairs, CD and DVD players, an espresso machine, wir

Nov 19, 2009

Weekender Discovering Rome, Lazio

By Kim Ji-soo Staff Reporter ROME ― One of the joys of traveling is discovery. We travel to find a new place or a new layer to a familiar one. Sometimes, we discover ourselves. My recent second visit to Rome was about uncovering all of its facets. The first-time rush of seeing the St. Peter's Basilica, the Vatican and Vatican Museum, the Roman Forum and the Colosseum gave me a deep appreciation of how such a rich cultural tradition has shaped modern Italian life. And with hints of "La Dolce Vita" seeping into my heart, I enjoyed listening to church bells pealing at noon, witnessing people basking in the sun on the Spanish steps and catching glimpses of romantic couples locking lips on the observatory of the National Monument to Vittorio Emanuele II or simply known as Vittoriano. There is so much more to explore in Rome. I desperately wanted to visit Villa Borghese and the newly opened National Museum of the XXI Century Arts, but, instead, my schedule whisked me away to various parts of Lazio. The region of Lazio, of which Rome is a part, surrounds the Italian c

Nov 19, 2009
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