[Savor Korea (28)]한국 궁중음식 들여다보기

 

 

[Savor Korea (28)]

Korean royal cuisine uncovered

 

2010-06-10

 

When Korean Wave pioneer “Jewel in the Palace (Daejanggeum)” swept across Asia from 2004 to 2006, royal cuisine -- spun out by the hands of the series’ heroine, Jang-geum, and the series’ kitchen court ladies -- transfixed viewers with its sumptuous brilliance and intricate nature.

Mouths watered. Palates tingled with the desire to savor the parade of dishes, so evocatively presented in lush, vibrant colors and textures.

 

read full article :

http://www.koreaherald.com/lifestyle/Detail.jsp?newsMLId=20100609000699

현대인의 취향에 맞춘 한국의 맛

 

New spin on some old dishes

 

2010-04-16

 

For today’s practical urbanite, Dancing Moon is here to assuage the appetite with a unique touch of modern interpretations of classic dishes.

With a contemporary interior in the swanky area of Nonhyeon-dong, southern Seoul, this restaurant is serving up what manager Diana Kang said are simple yet delicious dishes for all budgets.

 

read full article :

http://www.koreaherald.co.kr/lifestyle/Detail.jsp?newsMLId=20100415000673

명품 한우 레스토랑의 모든 것

 

All about the hanwoo

 

2010-04-16

 

Rated one of the top restaurants in the hansik category by Zagat’s 2010 Seoul guide, Sheraton Grande Walkerhill’s Myongwolgwan is an anomaly in the local hotel industry.

Since its inception in 1984, the high-end Korean barbecue restaurant has brought in a steady influx of customers. Even after it switched its U.S. short ribs to hanwoo (Korean beef) after the mad cow scare, people kept coming despite the bump in prices.

 

read full article :

http://www.koreaherald.co.kr/lifestyle/Detail.jsp?newsMLId=20100415000466

외국인 요리사의 놀라운 한식솜씨

 

Making hansik more accessible to non-Koreans

 

2010-03-17

 

Last year, W Seoul-Walkerhill's Irish Cuisine Director Ciaran Hickey arranged a dinner event in which he introduced some Korean cuisine of his own making.

 

It came after two years of working at the five-star hotel that Hickey decided to try out a hansik dinner. Many people expressed caution, telling him that Korean food can go seriously wrong.

 

read full article :

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/03/17/201003170063.asp

한식과 와인의 절묘한 만남

 

Guidelines for pairing Korean food with wine

 

2010-02-24

 

To ask a wine lover to give up their libation of choice would be a sin. The first Asian Master of Wine, Jeannie Cho Lee, understands that. Instead, she broadens their repertoire, offering them new partners for wine, from Asia.

 

After all there is an ecstasy to be had when a good wine meets a good partner. When the aromas of wine are heightened by a dish and the flavors of a culinary concoction enhanced by the ideal partnering of a vintage, then an oenophile cannot ask for a better meal.

 

read full article :

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/02/24/201002240064.asp

설날 맞아 '한식 세계화' 집중 조명

 

Seollal special spotlight hansik's globalization

 

2010-02-11

 

MBC takes the feast abroad on Lunar New Year's with its special one-hour program, "Hansik's Korean Wave Goes Global." As the title indicates, the show touches upon the currently popular topic, the globalization of Korean cuisine.

 

An MBC press release unveiled details of the upcoming food-doco special, explaining the angles, the approach and the scope of the program.

 

read full article :

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/02/11/201002110062.asp

 

한국관광공사, 한식메뉴 번역 서비스 도입

 

 

Tourism board begins service for menu translation

 

2010-02-03

 

Local restaurateurs and food vendors will now be able to create foreign language versions of their menus using a web-based service provided by the Korea Tourism Organization.

 

Vendors may visit www.visitkorea.or.kr to get started on updating their awkwardly translated menu items, such as "spawn soup," "an intestine of an ox," "cow head soup," and "gut of a pig."

 

read full article :

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/02/03/201002030053.asp

세계인 입맛에 맞춘 퓨전 한식 명소

 

 

Korean cuisine with a twist

 

2010-1-29

 

This is the 63rd in a series of articles highlighting tourism spots in Seoul. The guide for planning weekend trips in the capital city will help readers rediscover Seoul. - Ed.

 

By Jung Bo-sang

 

When travelling abroad, most Koreans prefer a bowl of rice to a piece of bread. Some struggle to find a Korean restaurant, only to find the dishes somehow altered, even if people seem to really enjoy it. As the proverb says, "A tangerine becomes a hardy orange once it crosses the Yangtze River."

 

Korean dishes are easily altered, and it may no longer be avoidable to change Korean food into a more "globalized" form. The idea in this is to find common denominators in the taste that everyone can enjoy. In this context, this article will introduce several Korean restaurants in Seoul trying to make alterations.

 

read full article :

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/01/29/201001290039.asp

한식, 뉴욕을 사로잡다

 

Hansik ventures beyond New York's Koreatown

 

2010-01-19

 

NEW YORK - Located on 32nd Street between Fifth Avenue and Broadway, New York's "Korea Way" is the center for Korean cuisine, shopping and culture. Though only one block long, the street adjacent to such tourist attractions as Madison Square Center, Herald Square and the Empire State Building features almost every aspect of modern-day Korean life, from Korean banks to "noraebang."

Until about 10 years ago, the street at the center of midtown Manhattan was not even as globalized as Seoul's Itaewon area, as this bustling street didn't attract many non-Korean New Yorkers.

 

read full article: "Hansik ventures beyond New York's Koreatown"

 

파리인들의 한식 사랑

 

 

Parisians warm to Korean food

 

 

2010-01-11

PARIS - The early-morning air of the French capital was cold, but the last thing you want to do is waste time seeking shelter during a visit to this romantic city.

For efficiency's sake, I decided to get on the first "hop-on hop-off" tour bus I saw - the easiest way to get around in most major tourist cities of the world.

Sightseeing for a good half-day on an open-air double-decker bus was rewarding, but the chill was deep inside my bones, kicking in an urge to have hot, steamy "kimchi jjigae"...

 

 

read full article: "Parisians warm to Korean food"

한국 음식의 한류를 위한 7가지 단계

 

 

Every government rallies (집결하다) with the private sector to support its traditional cuisines. In Korea, the effort to globalize traditional dishes began with the government's official declaration of "Hansik Globalization" in October 2008. Now the mission of globalizing hansik has emerged as one of the most valuable propositions in creating a new value-added rural economy (농업경제), sharing growth with the tourism industry....

 

read full article:  A 7-step guide to globalizing Korean food