my timesThe Korea Times
Lifestyle

Travel & Food

Korea Times
About Us
Introduction
History
Contact Us
Products & Services
Subscribe
E-paper
RSS Service
Content Sales
Site Map
Policy
Code of Ethics
Ombudsman
Privacy Policy
Youth Protection Policy
Terms of Service
Copyright Policy
Family Site
Hankookilbo
Dongwha Group
FacebookXYoutubeInstagram
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.

Cool Off With Memil Noodles at Wonjo Mijin

By Lee Hyo-won Staff Reporter In Korea, the meaning of ``old'' can be relative: In its 5,000-year history, a 500-year-old artifact may not be considered so ancient, but within the context of the republic, a modern enterprise aged 50 can tout a long tradition. Wonjo Mijin, founded in 1955 shortly after the Korean War (1950-53), boasts 54 years of serving ``memil'' or cold buckwheat noodles, also known as Japanese soba. Restaurants often claim to be ``wonjo'' or the pioneer of their featured dish. But what entitles Mijin to proudly place Wonjo before its name is no secret: the memil strands may be slippery but the taste never slips. ``I've been going to Mijin ever since my university days, so for almost 40 years now. Whenever I think of memil noodles I automatically associate it with Mijin, and it never disappoints,'' Lee Geun-won, 60, told The Korea Times. The run-down charms of the original place that Lee frequented in Jongno, in the ``meokja golmok'' or alley lined with eateries behind Kyobo Bookstore, are unfortunately gone ― due to local reconstruction. Relocated a

Jul 23, 2009

Historic, Cultural Trip to Seongbuk-dong

By Han Sang-hee Staff Reporter For tourists, Korea is full of undiscovered places with interesting histories ― and one of those neighborhoods is Seongbuk-dong. Located in the northeastern part of Seoul, Seongbuk-dong has hidden treasures and attractions, some historical, others cultural. Take a break from work, and stroll along the Bugak Skyway or enjoy tea at one of the oldest cafes in Seoul. Historic Visits The Fortress Wall of Seoul The fortress wall of Seoul was built during the Joseon Kingdom (1392-1910) and was aimed at protecting the city from invasions. The wall was built over Mt. Bugak, Mt. Naksan, Mt. Namsan and Mt. Inwang and was originally 18.2 kilometers long. In 1899, parts of it were destroyed and now only 10.5 kilometers remain. The fortress originally had four grand gates ― Dongdaemun, Doneuimun, Sungnyemun and Sukjeongmun. Dongdaemun and Sukjeongmun still stand today, while Doneuimun has been destroyed. Sungnyemun is currently under reconstruction after being destroyed in an arson attack last year. Visitors can find various flora and

Jul 23, 2009

KR Pass, World’s Hottest, Least Discovered Rail Deal

By Lee Tae-hoon Staff Reporter Many of travel buffs and backpackers may be familiar with the Eurorail Pass and JR Pass, unlimited train travel tickets available for tourists at a bargain price. The passes are a privilege only international travelers can enjoy much like duty free shopping. Though the majority of inbound tourists are unaware of it, Korea too has an all-you-can-ride train pass, called the KR Pass. It is far cheaper and its coverage is incredibly more comprehensive than any other tourist-only-train pass in any other country worldwide. The program was launched in 1999 in line with the government's effort to attract more tourists to the country and help smaller cities like Incheon and Yeosu get a much-deserved chance to show off their beauty to the world. You may wonder how great this deal is to be named the world's hottest deal. Simply put, for 60,700 won ($50), the pass enables young travelers to hop onto any passenger train in Korea, including KTX bullet trains, for three-day travel without any limits. Given that the KTX, which travels at 300km per

Jul 22, 2009

KoreaToday KR Pass, World’s Hottest, Least Discovered Rail Deal

By Lee Tae-hoon Staff Reporter Many of travel buffs and backpackers may be familiar with the Eurorail Pass and JR Pass, unlimited train travel tickets available for tourists at a bargain price. The passes are a privilege only international travelers can enjoy much like duty free shopping. Though the majority of inbound tourists are unaware of it, Korea too has an all-you-can-ride train pass, called the KR Pass. It is far cheaper and its coverage is incredibly more comprehensive than any other tourist-only-train pass in any other country worldwide. The program was launched in 1999 in line with the government's effort to attract more tourists to the country and help smaller cities like Incheon and Yeosu get a much-deserved chance to show off their beauty to the world. You may wonder how great this deal is to be named the world's hottest deal. Simply put, for 60,700 won ($50), the pass enables young travelers to hop onto any passenger train in Korea, including KTX bullet trains, for three-day travel without any limits. Given that the KTX, which travels at 300km per

Jul 22, 2009

KoreaToday Surachai’s Recommendation: Bibimbap (Rice mixed with vegetables and beef)

Bibimbap is a dish made of cooked rice and various vegetables, beef, garnish and red pepper paste. It is said that the dish comes from the customs of memorial services at rural villages. It is very convenient to prepare, just put all the ingredients on top of the rice and mix them together with the red paper paste. Ingredients 450 grams of non-glutinous rice, 600 grams of water, 300 grams of young pumpkin, 200 grams of skinned bellflower roots, 120 grams of beef (top round), 200 grams of soaked bracken, 2 eggs, 3 grams of kelp, 26 grams (2 tablespoons) of edible oil Seasoning sauce: 18 grams (1 tablespoon) of soy sauce, 6 grams (0.5 tablespoon) of sugar, 9 grams (2 teaspoons) of minced green onion, 5.5 grams (1 teaspoon) of minced garlic, 2 grams of sesame salt, 0.3 gram of ground black pepper, 4 grams of sesame oil Fried red pepper sauce: 95 grams of red pepper paste, 20 grams of minced beef, 9 grams of minced green onion, 5.5 grams of minced garlic, 90 grams of water, 18 grams of sugar, 19 grams of sesame oil Preparation 1. Wash the rice, soak in water for 30 minutes,

Jul 22, 2009

KoreaToday Kimchi-Making Day Tour Enchants Foreign Guests

By Kim Hyun-cheol Staff Reporter One of the best ways for most people to get familiar with foreign food is without doubt by cooking it for themselves. An experiential event earlier this month offered foreigners a chance to take a step closer toward better understanding Korean cuisine by experiencing the making of kimchi, a representative Korean side-dish. A couple of dozen foreign envoys and journalists enjoyed a trip to Jeonju, North Jeolla Province, for a day-long tour hosted by the Ministry for Food, Agriculture, Forestry and Fisheries, and the European Union Chamber of Commerce in Korea (EUCCK). Participants, most of whom were making kimchi for the first time, sliced various ingredients and mixed them with spicy pepper sauce under the instruction of Song Soo-yeon, the director of the Dongrakwon Center, which organizes Korean culture experience programs. Making kimchi is just like walking around in a hanbok, a traditional Korean dress, according to Margarita Aida Gaerlan Tomassini, wife of the Italian ambassador to Korea Massimo Andrea Leggeri, because it's ``slow in

Jul 22, 2009

KoreaToday State Help Essential in Globalizing Hansik

Thailand’s ‘Kitchen of the World’ Project Shows What Role Government Has to Play By Kim Hyun-cheol Staff Reporter A culinary war has been raging since the

Jul 22, 2009

KoreaToday Uniqueness of Korean Foods

With the typical four seasons of a temperate zone, Korea produces a variety of seasonal food ingredients ― such as grains, beans, vegetables and seafood. By using them, main dishes and side dishes, as well as storable fermented foods such as sauces, kimchi and salt-pickled seafood, have been developed. And, with the custom being to share these foods with neighbors, seasonal and festival foods have also thrived, and regional foods made with native products have been developed. As the topographical character, mountains and fields spread out over the country, and three sides of the land are surrounded by sea, Korea has an abundance of marine products, and agriculture techniques for rice cultivation among others were developed at an early age. During the Joseon Dynasty, when Confucianism prevailed, based on the conception of devotion to parents, serving ancestors in the patriarchal system emerged as most important. This is what established the traditional Korean dietary lifestyle. The culture of Korean foods, harmonized with nature, and social and cultural environments, has dev

Jul 22, 2009

Childrens Shows Over Summer Vacation

Keeping Children Active By Chung Ah-young Staff Reporter Here comes summer vacation, and while some hit the road for the best tourist spots, others seek alternatives to take a rest and have fun. Parents are busy selecting appropriate vacation programs to keep their children active and having fun to prevent complaints of boredom. For the summer break, thespians are putting on various shows to entertain both children and their parents. The Eternity of Pharaoh The Cultural Foundation of the National Museum of Korea will stage ``The Eternity of Pharaoh'' from July 18 to Aug. 30 at Theater Yong in the museum. The musical is inspired by Paulo Coelho's ``The Alchemist'' and its philosophical content has been adapted for children through an Egyptian adventure story. The stage features pyramids, pharaoh, mummies and stone sculptures depicting ancient Egypt. The show has less dialogue and, instead, focuses on non-verbal performances such as acrobatics, mimes and puppets to help children better understand its content. The musical offers not only entertainment but also

Jul 16, 2009

Steamy Hot Okonomiyaki at Pungweol

By Han Sang-hee Staff Reporter Koreans enjoy eating bindaetteok, also known as Korean style pizza, but for a quick getaway to Japanese cuisine, you can find a similar dish known as okonomiyaki, complete with the round shape and toppings. Right in the middle of the busy streets of Myeongdong, you can find a small okonomiyaki place called Pungweol, or in Japanese, Fugetsu. The famous restaurant started in Hongdae, and opened a second store due to soaring popularity. Okonomiyaki is known to have started in 1603 in Japan and is basically made with thin cabbage strips, batter and various toppings such as pork, seafood and cheese, all mixed together and placed on a hot iron plate. The round dish is then topped with katsuobushi, or fish flakes, and normally a generous helping of mayonnaise and a dark brown sauce. They are usually prepared in front of the customers and that is exactly how Pungweol serves theirs. The tables each have their own individual hot iron plates that servers immediately heat up as soon as guests sit down. We ordered one of the set menus, which includes

Jul 9, 2009
previous page
327328329330331
next page

Most Read in Lifestyle