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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.

59th Star Chefs to Be Featured in Popular Television Show

By Kim Hyun-cheol Staff Reporter Following a string of contests and exhibitions, the promotion of Korean food, or ``hansik,'' is constantly finding new channels. This time, young and promising hansik chefs will be featured on a popular local television show in an attempt to better publicize the national cuisine. Episodes of MBC's signature weekly show, ``Infinite Challenge'' (Muhan Dojeon), will be broadcast over the next two weeks with the theme of food globalization, the Korea Agro-Fisheries Trade Corp. (aT) said Friday. As part of the government's project to foster star Korean chefs, the appearance of hansik cooks in popular media will help promote them as a role models for young people and contribute to the expansion of Korean food culture, aT said in a statement. Popular TV host Yoo Jae-suk and his crew from the hit show reportedly flew to New York earlier this week for the project. In the Big Apple, the cast members divided into two groups ― ``authentic'' and ``fusion'' ― with the mission of creating their own dishes with kimchi to better appeal to the taste

Oct 30, 2009

59th Hansik Doesn’t Need to Stick to Authenticity

U.K.-Based Journalist Says Korean Food Needs Active Recreation By Kim Hyun-cheol Staff Reporter It's not an easy thing to run a Korean restaurant outside of Korea, especially in places with different cultural backgrounds. London, in that regard, is a perfect place to test the competitiveness of overseas Korean restaurants. A British food journalist said that Korean restaurants in London need to set aside authenticity to be more appealing and accessible to local foodies. And the reason is simple. ``There is still not enough awareness about Korean food in London,'' said Joe Warwick, editor and publisher of Galley Slave magazine, which was launched there this month. As he sees it, Korean food, or ``hansik,'' needs to take a more customer-friendly approach in Western countries because Korea and its cuisine are not in an advantaged spot culturally compared to other countries. ``There are a lot of dishes on the menu but few understand what they are, and sometimes even wait staff can't explain the food. They can't bring a dictionary to a restaurant to know what they are

Oct 30, 2009

Hotel Lobby

Millennium Seoul Hilton Millennium Seoul Hilton's English-style bar, The Oak Room, will host a Carvery Wine Buffet Monday through Saturday until the end of next April (national holidays excluded). Open from 6 p.m. to 8:30 p.m., the buffet features an array of soup, bread, salad and various side dishes as well as rib eye roast and roasted lamb leg. Guests can enjoy an unlimited service of wine and draft beer. The promotion costs 33,000, and 43,000 won with premium wine. For reservations, call (02) 317-3234. Grand Ambassador Seoul Grand Ambassador Seoul presents its "Chef's King Crab Special" from November to January at its Cafe De Chef. Lunchtime features a "Chef's Recommended Salad Buffet." An array of appetizers, salad, soup and coffee or tea will be available if ordered with a main dish, which range from 25,000 to 50,000 won The "Chef's King Crab Special Set Menu" is offered during dinner. The main dishes include Chili Crab Singapore served in the Shell with Fresh Ginger and San Francisco King Crab with Newburg Sauce under a Flaky Puff Pastry. The course is

Oct 29, 2009

Mung Bean Pancakes With Clams and Shrimp Bindaetteok (7)

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. Normally, this is a very homey and hearty dish which can include any available vegetables or meat. Artist Yuran Lee brought this dish to another level by making it very refined and delicate. Coarsely chop the ingredients. You should be able to enjoy their individual tastes. INGREDIENTS (serves 4-5) 1 cup MUNG BEANS (skinless), soaked in water for 4 hours 1¾ cup WATER 4 BACON STRIPS, grilled, drained of fat and chopped 1 ONION, chopped and stir-fried with oil 1 SCALLION, chopped ½ medium ZUCCHINI, cut into fine strips 1 "PUTGOCHU" (green chili), chopped ⅓ cup coarsely chopped SHRIMP ½ cup coarsely chopped CLAMS (or squid) 1 teaspoon SUGAR 2 teaspoons SALT BLACK PEPPER VEGETABLE OIL a handful "SUKAT" (chrysanthemum leaves) or DILL 1. Soak the beans in advance and then drain. Grind the beans with 1

Oct 29, 2009

Slater Wants to Promote Seoul in Many Ways

``I would love to have the opportunity to promote the many attractions of Seoul,'' said a New Zealander who was selected as one of the honorary Seoul citizens during the 50th anniversary of the program. Adrian Slater, general manager of the Park Hyatt Seoul, one of only a couple of six-star hotels in Korea, is excited about the recognition that the Korean capital city has endowed upon him. ``Among the numerous things that I would like to do as an honorary ambassador of Seoul is to bring the World SKAL Congress here,'' said the 39-year-old hotelier. SKAL is a worldwide organization of businesses in the hospitality industry and Slater is currently the chairman of the Korean branch. If he succeeds, the congress will bring to Korea more than 1,500 people and their families, offering an excellent chance of showing off all that is attractive about the ``Land of the Morning Calm.'' ``There are so many beautiful palaces and wonderful modes of transportation that foreigners don't know too much about. There are not many countries around the world where an hour's drive will take

Oct 29, 2009

New Seven Luck Casino Gangnam Holds Promotions

By Do Je-hae Staff Reporter Grand Korea Leisure (GKL), the operator of the three Seven Luck Casinos in Seoul and Busan, held a promotional event for 180 VVIPs (Very Very Important Persons) from Oct. 23 to 24 with a game of baccara. The event took place on the occasion of the recent expansion of the Seven Luck Casino Gangnam, the result of an 8.3-billion-won (about $7.1 million) investment. The addition includes five VIP rooms, an open hall with 19 gaming tables and over 13,550 square meters in space. The first prize went to a Chinese-Korean, who took 500 million won in prize money. It is the largest amount awarded to an individual customer by the GKL. "Marketing for VVIP is indispensable for the success of our facilities," Chung In-joon, GKL marketing director, said. The GKL has established itself as the country's top casino operator, edging out competitors such as Paradise Walkerhill in terms of revenue and number of visitors. The Gangnam branch has been the most successful of the company's three outlets, and is expected to provide more than half of the three ca

Oct 29, 2009

59th Non-Verbal Performance to Bring Hip Hop to Bibimbap Promotion

Korea is proud of its ``Nanta'' performance, as part of the Korean wave that has been appealing to foreign fans over the last few years. Now, a new edition of the non-verbal show will be in the forefront of promoting Korean food. The new performance, ``Bibap Korea'' premiered Oct. 15 in the presence of first lady Kim Yoon-ok at the headquarters of the Korea Agro-Fisheries Trade Corp. (aT). The 30-minute performance depicts the story of eight young cooks initiated into the secrets of cooking bibimbap, a signature Korean dish of rice mixed with vegetable, meat and chili sauce, from a cooking master in stomping beats of various cooking utensils as instruments, with a twist of hip hop spicing it up as break dance routines alongside beat-boxing as well as some acrobatic moves. Bibap Korea is a product of a joint investment of aT, CJ entertainment and the Ministry of Food, Agriculture, Forestry and Fisheries as a means of ``infotainment'' ― contents combining information and entertainment. The performance focuses on fostering images of the popular dish referring to a mix and

Oct 29, 2009

59th Gagnaire’s Recommendation: Galbitang (Beef Rib Soup)

Gagnaire remembers galbitang, a clear beef-rib soup, as one of his favorite Korean dishes on his visits to the country. Stewed for a long time, the delectable soup impressed the acclaimed chef with its rib meat, which is not too tough or too soft, he says. Ingredients 600 grams of beef ribs, 1 liter of water, 5 liters of boiling water, 200 grams of radish, 36 grams (2 tablespoons) of soy sauce, 8 grams (2 teaspoons) of salt, 60 grams of egg (1 egg) Blanching vegetables: 40 grams of green onion, 42 grams (6 cloves) of garlic, 130 grams of onion Seasoning: 28 grams (2 tablespoons) of minced green onion, 16 grams (1 tablespoon) of minced garlic, 0.3 grams (1/8 tablespoon) of ground black pepper Preparation 1. Cut the beef ribs into 5-centimeter long segments, soak in cold water for 3 hours to draw out the blood, changing the water every hour. (Photo 1) 2. Remove the fat and tendons from the ribs. (Photo 2) 3. Trim, wash and peel the radish. Cut into 6-centimeter long pieces. 4. Separate the yolk from the egg white; beat each separately. Pan-fry the egg

Oct 29, 2009

59th French Cooking Maestro Advices Sophistication in Korean Cuisine

Global Star Chef Praises Togetherness, Quickness of 'Hansik' Dishes By Kim Hyun-cheol Staff Reporter Let the skeptics stay in their realm of suspicion ― the global fan base for Korean food or hansik is ever broadening. From teenage fans of Korean pop songs and dramas to even some Hollywood celebrities, Korean cuisine is expanding the boundaries of its supporters slow and steady. But does the same saying apply to famed exports from cultural backgrounds other than Asia, especially if it's an already accomplished cooking master at the top of the class? Pierre Gagnaire, a French chef treated as a virtuoso, said hansik might need some sophistication in becoming an ``haute cuisine,'' but it also has huge potential to better appreciated by those devoted to good food across the globe. ``At the end of the day, I don't think Korean food is a very trendy kind of cuisine. It's more like a laid-back and congenial 'ajeossi' figure,'' Gagnaire told The Korea Times in an e-mail interview, comparing hansik with a mature man. ``It comes to me as mixed impressions of delicious, hot

Oct 29, 2009

59th Korea to Make Makgeolli, Pork Global Hit Products

Minister Hopes Agriculture Will Be More Profitable By Kim Hyun-cheol Staff Reporter For Chang Tae-pyong, minister of food, agriculture, forestry and fisheries, the current state-led campaign for globalizing Korean food is part of a big picture. The approach is linked to his bigger ambition ― to make Korean agriculture a lucrative industry. He plans to actively foster "makgeolli," the nation's traditional rice wine, and several other products as global hit items. "Makgeolli is worth a shot at tapping into the global market," Chang said in an exclusive interview with The Korea Times, Tuesday. "If Korean food is more appreciated in the international community as a result of its ongoing promotion, the same thing could happen to more of our traditional food items such as 'doenjang' (soybean paste) and 'gochujang' (chili sauce). "We need more organized efforts to export our food and farming products. Currently, only a couple of items post overseas sales of over $100 million." The popularity of the alcoholic drink is not chilling down in the overseas market as its expo

Oct 29, 2009
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