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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.

Mexican, Indian Chefs Seek Localization

By Bae Ji-sook Staff Reporter ``Hot,'' and ``spicy'' may be common terms used to describe Korean food among Koreans and foreigners, as red chili peppers are used in variety of dishes. Many Koreans who are accustomed to such stimulating and spicy foods often find some Western dishes quite unfamiliar. Foods with lots of butter, cheese, creams and other mild flavors are seen as ``boring.'' The flavors of Mexican and Indian foods are more familiar to Koreans. The use of red pepper in Mexican dishes and various spices in Indian cuisine are at least a little more familiar to even the most conservative Koreans. The Korea Times met two chefs striving to meet in the middle ― keeping the original characteristics of their dishes while adding something extra to attract Koreans, too. Mexican ― Chili, Chili, Chili At the Millennium Seoul Hilton, chef Montserrat Pineiro of the Mexico City Airport Hotel is presenting some of her best dishes at the end of September for the ``Mexican Fiesta'' event. ``Before coming here, I was informed by a Korean acquaintance that Korean

Sep 3, 2009

Tasty Indian Food at Durga

By Han Sang-hee Staff Reporter It is easy to find exotic Indian restaurants around Seoul nowadays, and yet another one has caught the eye of busy and picky office workers in the busiest streets of Gwanghwamun. Durga, located near Jonggak Station, is affordable, tasty and cozy, but because of its reputation it's hard to find a seat during the busy lunch hour. The restaurant first opened in 2006 and has been a popular space among office workers and students on a budget. Like any other Indian restaurant, Durga serves a variety of curries, barbecues and snacks, and during lunch it offers special set meals for one, two or four customers to share. We ordered the Durga set for two (36,000 won) which includes nan or rice, a small side salad, dal fry, four pieces of tandoori chicken, a curry of your choice between mutton (lamb), chicken or vegetable and two drinks. We ordered the chicken curry. Along with the set meal, we also ordered the chicken sheek kebab (14,000 won), the beef chili curry (12,000 won) and the palak paneer, a spinach curry (10,000 won). The tand

Sep 3, 2009

What to Wear This Fall

By Cathy Rose A. Garcia Staff Reporter Autumn is just around the corner, and while everyone's looking forward to the cooler weather and rich fall foliage, for fashion lovers, the change in season means new collections and styles. For early shoppers, stores are stocked with the hottest trends such as strong shouldered jackets, leopard print dresses, thigh-high boots, leather biker jackets, jewel toned sweaters and fur-trimmed accessories. It may be hard to cherry pick through the trends, so here's a quick guide to what to wear in the chilly months ahead. Rock'n'roll Chic ``I love rock'n'roll,'' sings rock icon Joan Jett, and it seems everyone in the fashion industry loves rock'n'roll style. This fall, designers seem especially enamored with the 80's rocker chick look. Sequined mini-dresses, leather miniskirts, slinky hot pants, lace tights, and skinny pants have been spotted all over the runways at Gucci, Balmain and Miss Sixty. Mass market retailers such as Forever 21 have also hopped on the bandwagon, coming out with more affordable faux leather jackets a

Sep 3, 2009

KoreaToday Education Program to Foster Hansik Chefs

By Kim Hyun-cheol Staff Reporter A lack of chefs specializing in hansik, or Korean food, has sparked constant debate about establishing an integrated cooking program in efforts to globalize the cuisine. Now, the Korean government is taking action to address the issue. Several local universities and hotels will start a chef-education program from next month. Under the project ― by the Ministry of Food, Agriculture, Forestry and Fisheries ― students were selected last month, and participants will instruct them in advanced hansik cooking as well as restaurant operation, foreign culture and languages. The project aims to train top hansik chefs to prepare high-quality dishes for foreigners, the ministry said. To date, some 33,000 cooks have been certified annually as specializing in Korean food, but professionally most of them have not received integral education. The lack of professional chefs is the biggest obstacle in the way of Korean food franchises intent on making inroads in foreign countries, according to a survey by the Korea Food Research Institute last year.

Aug 30, 2009

KoreaToday Hom’s Recommendation: Bibimguksu (Spicy-flavored Mixed noodles)

Ingredients 440 grams of flour noodle, 2.2 kilograms of water, 200 grams of cucumber, 130 grams of beef rump, 20 grams of shiitake mushroom, 1 egg, 1 spoon of cooking oil, 0.5 teaspoon of salt, 1 spoon of sesame oil (sauce 1) 1 spoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of chopped green onion, 0.5 of a teaspoon of chopped garlic, 0.5 of a tablespoon of sesame salt, 0.5 of a tablespoon of black pepper, 1 tablespoon of sesame oil (sauce 2) 4.5 spoons of Korean chili sauce (gochujang), 1 spoon of soy sauce, 1.5 spoons of sugar, 2 teaspoons of sesame salt, 1 spoon of sesame oil Preparation 1. Wash cucumber by rubbing with salt, split in two and cut into 5-centimeter long and 0.2-centimeter wide slices. Salt the slices for 5 minutes and remove water. 2. Remove blood from beef, cut into 5-centimeter long 0.2-centimeter wide slices and season with 2/3 of sauce 1. 3. Soak shiitake mushroom in water for 1 hour, cut out the stem and remove water, cut into slices in the same size of the beef and season with the rest of sauce 1. (Photo 1) 4. Pan-fry th

Aug 30, 2009

KoreaToday Hom’s Comments on Korean Noodles

Ken Hom sampled several kinds of representative Korean noodles during his visit to Korea this month. Based on his comments, The Korea Times rated each dish for its globalization potential, with five stars the highest. Kongguksu (Noodles in chilled white bean soup): 2.5 stars With the tastes of soy milk and walnut, this looks very healthy. It's was also my first time to see them in a noodle dish. But the flavor is a bit too unfamiliar. I don't think this will appeal much to most western tastes. Mulnaengmyeon (Chilled buckwheat noodle soup): 3.5 stars There are several kinds of cold noodles like Japanese soba, but none of them are served in ice-cold stock like this. The combination of very chewy noodles, and the simple and clear flavor of the stock is impressive. It's also interesting to see there are always side dishes accompanied with Korean noodles, including this one. Bibimguksu (Spicy-flavored Mixed noodles): 5 stars These are the best noodles I have had on this Korean trip. It's visually appealing when served with its colorfulness, and also stimulating

Aug 30, 2009

KoreaToday Ready, Set, Slurp! : Korean Noodles Appeal to Variety of Senses

‘Missionary of Noodles’ Praises Unique Color, Taste, Style By Kim Hyun-cheol Staff Reporter When it comes to the promotion of Korean food, many turn either totally herbivorous or carnivorous. Discussions on the issue usually converge on kimchi or barbecue. Ken Hom, a world-acclaimed cooking celebrity, however, sees some new possibilities in one of Korea's most common dishes, but arguably the one that gets the least attention ― noodles. "Dishes like bibimguksu have good qualities to be known abroad and loved by foreigners," Hom said in an interview with The Korea Times, praising the Korean-style spicy noodles mixed with vegetables and Korean chili sauce. "It's ready-to-eat, colorful and healthy with a lot of veggies. It will appeal to many foreigners." If well-developed and promoted, noodles could be an efficient item to help non-Koreans get excited about Korean food, according to authoritity on food, as they are cheap, quickly cooked and offer many choices. "And they are appealing to various senses. The slurping sound they make when eating is a good appetizer," he

Aug 30, 2009

Hotel Lobby

Renaissance Seoul Hotel The Renaissance Seoul hotel holds the"Pine Mushroom Festival"from Sep. 1 through Oct. 31. The natural mushrooms are said to be good for diabetes, hypertension and skin problems and have a deep flavor that attracts gourmets nationwide. The hotel's Korean restaurant, Sabiru, offers pine mushroom noodles at 46,000 won and pine mushroom steamed rice at 56,000 won. A pine mushroom course menu (180,000 won), abalone grilled with butter (89,000 won), and mushroom tempura (79,000) are also available at the Japanese restaurant Irodori. For more information, call 02)555-0501. JW Marriott Seoul The JW Marriott will feature French Canadian guitar player John Warner at its Bar Rouge, Tuesday to Saturday from Sept. 1 to Nov. 30, between 7 p.m. and 10 p.m. Warner has played his solo show at an Atlantic City casino and at many other five-star hotels and luxury cruise ships across the Middle East, Asia, the Mediterranean and North America. His repertoire ranges from the Beatles and Frank Sinatra to Bob Marley and Nirvana. He also plans to take reque

Aug 27, 2009

Hoteliers Put Magic Touch on Chuseok Gift Sets

By Bae Ji-sook Staff Reporter The summer vacation season is over and the next big thing for many people is Chuseok, or Korean Thanksgiving Day, which falls on Oct. 3. On what is known as Korea's favorite holiday, family members gather to talk about their daily lives, celebrate the full harvest of autumn and swap presents to pay respect to each other. Hotels, which have the best chefs in the business, the best ingredients and the best clients in the country, are thriving to win the hearts of the VIPs, who are searching for very luxurious and special gifts. "Everyone knows that hotels' gift sets are far classier than those of department stores or supermarkets," Lotte Hotel Seoul promoter Moon In-young said. "They are expensive but worth every penny. If you look into how much effort and goods are in them, you will be surprised." It is a little early, but if you are thinking about getting one of the finely selected, cream-of-the-crop choices for your beloved ones, you might want to call the hotels and see what's in store for you. The Korea Times looked into some of them.

Aug 27, 2009

The SteakHouse Boasts It Has No.1 Steaks in City

By Cathy Rose A. Garcia Staff Reporter When new restaurant The SteakHouse recently opened, its advertisements proclaimed ``No. 1 steaks in the city, grilled to perfection." Our interest was definitely piqued by The SteakHouse's bold ads. So we headed to the restaurant to see if it can actually live up to its claims. The SteakHouse is located on the fourth floor of The Place building in front of Cheonggye Stream, downtown Seoul. Don't be dissuaded by the crowds on the ground floor of The Place, which is quite popular for its pasta, pizza and waffles at affordable prices. Since it is relatively new, The SteakHouse does not have much of a dinner crowd, at least not yet. Diners can choose to sit inside the restaurant or the roof garden. Regardless of where you sit, there's a good, unobstructed view of Cheonggye Stream. Inside the restaurant, the dim lighting and candles give a nice romantic ambience, which makes it perfect for dates. The dinner menu was only limited to steaks, a handful of salads and starters like shrimp cakes and calamari. There's Rib-eye steak,

Aug 27, 2009
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