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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.

Spotlight on Seoul Fashion

By Cathy Rose A. Garcia Staff Reporter Seoul fashion was in the spotlight last week, as Korea's top designers unveiled their collections for spring/summer next year. Seoul Fashion Week (SFW) brought together 43 designers for eight days of fashion shows at the Seoul Trade Exhibition Center (SETEC), Daechi-dong, southern Seoul. This season's line-up was leaner but stronger, since the SFW organizers sought to pick more globally competitive Korean designers. Korea Fashion Association chairman Won Dae-yun, who was also the chairman of the SFW organizing committee, emphasized the importance of global competitiveness for Korea's fashion designers and industry. ``The fashion industry must be globalized or else it will not survive. Since this fashion week started nine years ago, our event was mainly a local festival, without any global focus. But since I took over as the chairman of the committee handling SFW, I made global competitiveness the main priority of fashion week,'' Won told The Korea Times. Won, a former CEO of Cheil Industries, sought to bring a global mind

Oct 29, 2009

Pomegranate Jelly Seongnyu Muk (6)

By Kim Yong-ja When I was growing up in Korea, my mother used to make red bean jelly using "hancheon," a product of the sea which is a form of gelatin. Here I use gelatin powder and refreshing pomegranate to obtain the same effect. This dessert needs to be chilled at least 4 hours before serving. INGREDIENTS (serves 4) 6 large POMEGRANATES, opened, and seeds removed with a fork 1½ tablespoons GELATINE POWDER ¼ cup WATER 1⅔ tablespoons GRATED GINGER JUICE ⅓ cup PLUM WINE or RUM ⅓ cup SUGAR 1. Set aside a heaping spoonful of pomegranate seeds for a garnish. Grind briefly the rest of the pomegranate seeds in a food processor and transfer to a sieve. Press down with back of a spoon to extract the juice. Discard the seeds. You need 3 cups of juice. 2. Dissolve gelatin powder in ¼ cup water and wait 2-3 minutes until the volume increases. Extract juice from the grated ginger and discard the pulp. Add the ginger juice and alcohol to the gelatin. Heat (not boil) the gelatin mixture and stir until it is dissolved. Add this liquid and sugar to the pomegrana

Oct 22, 2009

Hotel Lobby

Mayfield Hotel The Mayfield Hotel will hold a ``Pumpkin Funky Halloween Party'' on Oct. 29 and 30 at its Bar & Pub M. The bar will be decorated in orange and black, with some 200 Jack O' Lanterns throughout the bar. Staff members will wear Halloween costumes to enhance the holiday mood and a gorgeous lingerie fashion show will add spice to the party, which starts at 7 p.m. and lasts until 2 a.m. Entrance is free and a lucky draw will also take place. In addition, Delice offers Halloween cookie and cake promotions in the shape of ghosts, pumpkins and bats. For more information, call (02) 2660-9033. Imperial Palace Hotel The Imperial Palace Hotel offers a ``Romantic Weekend Package'' from Nov. 6 to Dec. 12 on Fridays and weekends. The 250,000-won package includes a night in a Deluxe Room and a wine buffet with dinner for two at Cafe Amiga. The buffet includes 13 kinds of premium wines and other liquors in an unlimited quantity, as well as a high quality dinner buffet ranging from Korean dishes to Italian delicacies. For customers staying Sundays, they can choose be

Oct 22, 2009

Rich Syrian Sweets Introduced Into Korea

By Bae Ji-sook Staff Reporter Damascus, the capital city of Syria, is also known as the capital of Arabic sweets. "Visitors often buy packets of desserts and chocolates," Fadi Kalkoush, visiting chef at the Grand Hyatt Seoul, said. Kalkoush is visiting Korea to introduce some Arabic, specifically Syrian, desserts. Though not yet well-known in Korea, the Western world has already started to appreciate the region's sweets. His visit was at the invitation of the head chef of the Hyatt in Seoul, who was impressed with his works. "Syrian desserts are mostly made with Phyllo dough (pastry dough), some semolina flour, lots of nuts and ghee butter (refined butter). They are rich in flavor but soft and crunchy in texture," he said. That texture was evident in his presentations here. Pistachios, walnuts, cashews and hazelnuts clash inside the mouth and along with the rich flavors. Kalkoush, a cook with 17 years experience, has created a chocolate variation of the traditional Syrian pastry Backlwa. The pastry is crisp and crunchy, and the sugar-coated top delicately distribute

Oct 22, 2009

Weekender Drink, Devour at Chocolate Cafes

By Lee Hyo-won Staff Reporter With the weather getting chillier, cafes are catering to more people craving something warm to sip in an ambient venue. But for ``choco-holics'' many places can be disappointing, as chocolate items are usually limited to bland hot chocolate or cakes. Chocolate aficionados had little choice but to head to hotels or department stores for a box of gourmet handmade confections. Fortunately chocolate specialty cafes have begun to spring up around the city, where you can find steamy drinks featuring different cacao percentages and an assortment of desserts that melt on the tip of your tongue. Chocolate cafes began taking root here around 2005, when a ``cacao boom'' swept through the country. Dark chocolate, dubbed ``cacao'' here for its high concentration (50 percent or more) of the raw ingredient, gained popularity. It was easy to spot anything from slim bars to drinks and ice cream featuring cacao in convenience stores. It doesn't have to be Valentine's Day to enjoy the sinful sweets, in succulent squares or a hot steamy mugful at these cafes.

Oct 22, 2009

Diplomats Invited to Mt. Juwang

By Lee Hyo-won Staff Reporter Members of the foreign diplomatic community and the national tourism organization, as well as their family and friends, are invited to a free tour of spectacular sites in Cheongsong County, North Gyeongsang Province, Nov. 6 and 7. Governor Han Dong-soo of Cheongsong County is inviting foreign VIPs for a two-day, one-night tour of Mt. Juwang National Park, Jusanji Pond and other sites. All travel expenses ― transportation, dining and accommodation ― will be covered by the county government. Early registration is highly recommended as seating is limited. ``Cheongsong is one of the most unpolluted rural areas in the nation where visitors can promenade through scenic sites. It will be a perfect way to relieve stress," said the governor. The program includes hiking Mt. Juwang, apple-picking at a local orchard, walking around Jusanji Pond and a barbecue party at Songso Old House, a century-old Korean traditional mansion. Also included is a tour of Sinseong Valley and a chance to experience various traditional activities. Mt. Juwang, rising 7

Oct 19, 2009

Bean Sprouts With Sesame Salt Sukju Namul (5)

Kim Yong-ja This is a very delicate and soothing dish. Even the look has a refined touch. All foreigners love this dish. It is tedious to remove the tail ends of the sprouts, but this process cannot be skipped and the results are well worth the effort. INGREDIENTS (serves 4) ½ lb/225 g BEAN SPROUTS, bean skin and tail ends removed 2 teaspoons SESAME OIL ½ teaspoon SESAME SEEDS SALT and PEPPER 1 Cook the bean sprouts in boiling salted water in a covered pot for 1-2 minutes. 2 Drain. When cooled, press out excess water firmly with your hands. 3 Combine with the rest of the ingredients. Serve at room temperature. 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. janee@koreatimes.co.kr

Oct 15, 2009

Hotel Lobby

Grand Hilton Seoul The Grand Hilton Seoul is offering special packages for couples who want to celebrate their wedding anniversary with a romantic night to remember. The Forever Love Package (330,000 won) includes an Executive Floor Room, breakfast for two, a 100,000-won restaurant dinner voucher, flower basket, sparkling wine and cheese, and moisturizing cream by Whoo. The Sweet Love Package (430,000 won) offers the same benefits at a Junior Suite. All packages include complementary use of the hotel's swimming pool, sauna and gym. The promotion is available through next September. For reservations, call (02) 2287-8400. Park Hyatt Seoul The Park Hyatt Seoul has invited celebrated chefs and wineries from around the world to host the "Masters of Food and Wine" festival from Oct. 29 to Nov. 8. During the festival, Chef Daniel Chambon, a master of foie gras dishes, Chef Ulf Braunert, who specializes in Mediterranean cuisine, and Chef Stefano Di Salvo, a maestro with Italian cuisine, will prepare exquisite European dishes. Park Hyatt Tokyo's Chef Kenichiro Ooe, Park

Oct 15, 2009

Business Hotel Competition Heating Up

By Bae Ji-sook Staff Reporter Competition is heating up in Seoul among mid- to low-priced business hotels operated by top franchises. Guests can enjoy all the refined services provided at five-star hotels at less than half the price. As Seoul becomes more popular among a varied range of visitors ― from businessmen to travelers and shoppers ― the number of people staying at business hotels is jumping too. According to a recent report, these hotels are operating at more than 70-percent capacity, far above their luxury rivals, who haven't fully recovered from the aftermath of influenza A (H1N1). Ibis Among the reasonably-priced business hotels, Ambassador Group's Ibis is leading the way. Rooms from 120,000 won are considered reasonable for many Chinese and Japanese travelers. There are three Ibis hotels nationwide. The hotel has minimized its expenses ― the services they provide are limited to the very basic level. But rooms are cozy and clean. Its branch in Myeong-dong, the heart of Seoul's shopping district, offers up to a 30-percent-lower price than the ne

Oct 15, 2009

Tasty Delicacies Just for the Fall Season

By Han Sang-hee Staff Reporter The change of season brings among many things changes in food. Korea has various seasonal recipes that are eaten depending on the change of weather, and the three representative dishes most popular in autumn are hickory shad, or ``jeoneo'' in Korean, blue crabs and prawns. The Korea Times took a visit to the Oido Fish Market in Oido, or Oi Island, Gyeonggi Province, to see how fresh and tasty they were amid the chilly winds and autumnal foliage. Jeoneo Jeoneo is a small fish that can be found in various regions from Incheon to Seocheon, South Chungcheong Province. There are several proverbs in Korean that show how much Koreans enjoy dishes made from the fish, such as ``the scent of roasted jeoneo can bring back the daughter-in-law who ran away.'' Kim Myung-ja from Geomok Seafood has been selling seafood, including crabs, shrimps and various clams, for the last 40 years, and said the fall season is without a doubt the best time for jeoneo. ``They are fatty and also very chewy. They get better and better as time passes. People start

Oct 15, 2009
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