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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.

Grilled Fish at the Original Gogalbi

By Min Hee-young Korea Times Intern In the age of well-being lifestyle, Koreans are increasing their omega-3 fatty acid intake, but not necessarily through a natural fish-rich diet. While fish-oil supplements report health benefits, nothing beats the real deal, like the tasty and affordable fish at ``The Original Gogalbi.'' The exterior of the restaurant located in an alleyway ― tiny dimensions, cracked mint green paint, a dent in the wall, and an outdoor grill ― fits the description of the quintessential hole-in-the-wall eatery, but a walk inside reveals a surprising interior that is clean, air-conditioned and seats 18 people. While the restaurant departs from stereotypical hole-in-the-wall dining, it makes up for it with its fun, quirky arrangement: The tight quarters manages three dining rooms, with two of them upstairs, requiring a trip up a steep and narrow wooden staircase that finishes with a dangerously low header. With the lower-level room filled, we were shuffled upstairs to a room that is memorable for its conspicuous slant. We tried mackerel, one of the t

Aug 28, 2008

Chungmuro International Film Festival

Organizers Open Door to Exchanging Cinematic Cultures By Han Sang-hee Staff Reporter Korea has seen a line of interesting film festivals and the home of Korean cinema, Chungmuro, is bringing yet another one next month. The 2nd Chungmuro International Film Festival in Seoul (CHIFFS) will celebrate retro to recent films from Sept. 3 to 9. CHIFFS will show fans what Chungmuro was built for: a strong backbone for the local cinema industry, the venue of communication between the old and young and the door to exchanging cinematic cultures with others. This year, CHIFFS will offer some 170 films from more than 40 countries, categorized into 11 different sections. The first Chungmuro festival was held under three themes ― Discover, Restoration and Creation _ and these will be used again this year, but with more depth and insight. If last year's event set up the basic structure of the event, this year will further expand these concepts. New sections have been added to intensify the three themes while others have been developed to bring a more interesting approach: the Internatio

Aug 28, 2008

Hotel Lobby

Millennium Seoul Hilton The Millennium Seoul Hilton is offering gift baskets for the Chuseok (Full Moon Harvest) holidays. The meat sets feature high quality Korean beef ribs or premium wagyu beef. The baskets range in price from 300,000 won to 900,000 won. A crab set is also available for 286,000 won. Wine sets of 2004 Chateau Margaux, 2001 Chateau Latour and 2001 Chateau Lafite Rothschild are priced from 159,000 won to 1.21 million won. The sets will remain on sale through Sept. 14. For more information, call (02) 317-3066.

Aug 28, 2008

Royal Palaces Open Wide

More Cultural Events Take Place in Royal Palaces By Chung Ah-young Staff Reporter Giacomo Puccini's opera ``Turandot'' was staged at the Imperial Shrine just outside the Forbidden City in 1998, the first performance of its kind at the venue. Since then, the Forbidden City has seen a number of performances although its use is strictly limited. Here in Korea, royal palaces that have long been away from the reach of ordinary people due to many restrictions to protect their ancient structures are coming closer to the public with various performances and cultural events being held in their grounds. Thought of as ``urban paradises,'' where structures are in perfect harmony with nature, despite being located in the middle of the hustle-and-bustle capital, the palaces are now becoming popular venues for outdoor performances. Gyeonghui Palace: Epic Musicals The epic musical, ``Janggeum, The Great'' based on the TV hit drama ``Jewel in The Palace'' will be staged at Sungjeon Hall in Gyeonghui Palace, Sept. 5-30. It was the idea of the Seoul Foundation for Arts and Cult

Aug 21, 2008

Hotel Lobby

Sheraton Grande Walkerhill Sheraton Grande Walkerhill introduces its ``Teddy Bear'' rooms for family guests along with a special package. The ``Teddy Bear'' rooms replaced the ``Barbie''-themed rooms with their adorable interior to bring out the characteristics of a cute and cuddly teddy bear. It offers a Teddy Bear Package, titled ``Green & Cuddly Teddy,'' which includes a one night stay in the Teddy Bear room furnished with various teddy bear dolls, bedding and fairy tale books. The package has two types, priced at 360,000 won and 540,000 won. For more information, call (02) 2022-0000.

Aug 21, 2008

Hotels Introduce Gift Sets for Holiday

By Kim Tae-jong Staff Reporter One of the country's biggest holidays is coming _ Chuseok or Korean Thanksgiving, which falls on Sept. 14. It is a time for homecoming and family reunions, and also a time for people to show their gratitude by exchanging various gifts. If you have a hard time deciding what to buy, here are some tips from local hotels, which offer various gift sets. The Westin Chosun Seoul features a variety of Chuseok gifts for food and drink. The gifts range from a 100,000 won restaurant gift certificate to a 7 million won bottle of vintage wine. All gifts are sold on a reservation basis through Sept. 15. With the gift certificate, guests can dine not only at any in-house restaurants but also hotel-owned outside restaurants such as Vecchia e Nuovo and Bizbaz at the COEX Mall in southern Seoul. The wines are selected by the hotel's chief sommelier, and various types of Japanese traditional sake and renowned whiskies are also available. Premium Korean and Australian beef, and lamb chops are also on sale as popular holiday gifts at the hotel. F

Aug 21, 2008

Stubborn Bull, Well Worth the Wait

By Min Hee-young Korea Times Intern Stubborn Bull has a line that extends out the door at lunchtime, but a whiff of the restaurant's spicy pork will increase the patience of those who wait. Dutifully waiting outside allows a close look at the cook in action. One elderly woman in an apron and thick protective gloves, the heart of the operation, hovers over a wood fire amid the rising heat and smoke. Large groups are usually split up because of limited seating, but coming with at least one companion is advised. A sign reads, "Due to restricted seating, we do not serve lone customers." Also restricted at Stubborn Bull is the menu; the restaurant serves spicy pork and rice only (4,000 won) at lunchtime. The dinner menu is spicy pork (5,000 won), with the options of cow intestines (11,000 won) and rice (1,000 won). Additional rice, soup and side dishes are available at no extra cost during lunch. Once seated, the food usually arrives quickly ― pork chops accompanied by rice, bean paste stew, kimchi, cubed radish and thinly sliced radish kimchi, seasoned seaweed, bean p

Aug 21, 2008

Buckwheat, Tasty and Nutritious

By Min Hee-young Korea Times Intern The restaurant ``When Buckwheat Flowers Blossom'' proves that healthy eating does not have to be punishing, but rather, pleasant. It opened in 2006, but possesses a traditional ambiance that would easily allow it to feign a longer history. Having a rugged appearance, its exterior is characteristic of Korean restaurants decades ago. The interior is similarly endearing ― tight seating, faded yellowed wallpaper, and low tables with seat-mats. The restaurant borrowed its name from the title of a famous short story by novelist Lee Hyo-seok, but shares little in common with the struggling village markets in the story. In its short existence, the small but bustling restaurant has achieved local fame for its mouthwatering well-being noodles ― a good source for protein, minerals, and antioxidants. As a self-advertising poster in the restaurant states, When Buckwheat Flowers Blossom serves, "Noodles for people who know good noodles." We ordered cold buckwheat noodles (5,000 won) and soybean noodles (5,000), which were accompanied by k

Aug 14, 2008

Uniqueness of Korean Cuisine (III)

By Chad Meyer Contributing Writer This is the third part of a series focusing on the benefits of Korean cuisine. We will continue to explore the Korean diet and its effect on longevity and health. A rich history and strong country pride have inspired generations of Koreans to enjoy traditional cuisine. While many of the traditional meals are rich in flavor, some Westerners have found that Korean meals are lacking in taste. I am convinced that with an understanding of local history, culture, and health, their cuisine will gain appreciation and grow in appeal. A diet merging meals from Korean and Western cultures is proven to yield higher body nutrition. Rice cake, or ddeok, is a traditional Korean food holding numerous dietary benefits. Ddeok is recorded to have been eaten in the year 57 BC during the Three Kingdoms of Korea. When the Goryeo Kingdom (918-1392) later unified the Korean Peninsula, ddeok became a commonly consumed food. Finally, during the Chosun Kingdom(1392-1910), two hundred different types of ddeok were documented to have used a total of ninety different

Aug 14, 2008

Chef Promotes Korean Cuisine to the World

By Kim Tae-jong Staff Reporter Chef Kim So-hyi has come to Seoul, flying all the way from Vienna, Austria, to share her secrets of how to stimulate taste buds around the world with Korean food. Kim is considered one of the world's most prominent chefs for introducing Korean cuisine to the world. She said a good dish can be one that looks and tastes good, but a great dish needs one more thing ― health benefits. ``You don't eat simply to survive. Many chefs try to serve dishes that look and taste great. But I think great dishes should also make you healthier,'' Kim said. Her faith comes from her long exploration of Korean cuisine, which traditionally emphasizes a balanced diet and nutritional functions of each ingredient. But to appeal to Western palates, she chose to make fusion dishes that keeps the core quality of Korean recipes. ``Traditional Korean dishes tend to be too spicy and quite strong for Westerners, using a lot of garlic. They need adjustment,'' she said. Her fusion dishes can be seen as bizarre or random if diners simply look at dishes on the

Aug 14, 2008
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