Enjoy South Korea Accommodation K-Food & Halal Retaurants K-Shopping Ladies Special Accommodation Korea offers wide accommodation options from 1-5 stars hotels to houses, hostels, guesthouses. It can be possible to make a choice between Goodstay facilities and different accommodations in the Koreanstay framework that have been certified by Korean Tourism Organization. Goodstay The Goodstay logo is the Korea Tourism Organization's brand, which promises a reliable and affordable accommodation for visitors. In order to receive the Goodstay endorsement, the facilities must satisfy the high standards set by KTO. For now, over 180 inns, motels, and hotels have received the Goodstay seal of approval, ensuring everyone from backpackers to business travelers have a delightful stay in Korea. Koreastay Koreastay is a Korea Tourism Organization (KTO) brand that certifies city accommodations. Visitors take advantage of experience Korean culture and lifestyle by living with a Korean family through selected homestays and guesthouses. This indigenous opportunity is an excellent starting point for cultural immersion during the visit to Korea. Koreastay hosts generally serve in major metropolitan cities and tourist sites throughout Korea, and they are well-prepared to welcome their foreign guests with the best possible ways, including comfortable accommodation, home-cooked meals, and local travel information. Koreastay hosts are carefully selected after undergoing strict assessment of such criteria as residential environment, guestroom & cleanliness, mindset, service and convenience. Benikea BENIKEA, the abbreviation of the phrase "Best Night in Korea", is an hotel chain organization which brings individual or group hotels together in the basis of maintained service quality. BENIKEA’s operation rules are set by Korea Tourism Organization (KTO) in association with the Ministry of Culture, Sports, and Tourism in order to offer visitors premium vacation accommodations at a reasonable price. BENIKEA hotel reservations can be made through the BENIKEA website (www.benikea.com), which is available in 4 languages: Korean, English, Japanese, and Chinese. Reservations and inquiries can be submitted via phone at 82-2-1330: 24 hours a day, 365 days a year. Trustworthy accommodation Whether for business trip or for holiday, BENIKEA hotels guarantee the finest staying options in Korea. Every participant is accepted to membership after exceeding the high evaluation standards set by the KTO. Best service for reasonable rates In BENIKEA hotels, travelers can find a solution just for their travel budget. This constitutes an excellent choice for travelers who look for economical options without compromising on their comfort. Well-educated personnel, who are trained by KTO-developed program to guarantee superb quality, are experienced in tending to needs of guests. Widespread participants The numbers of BENIKEA hotels are rising in major cities and tourist locations within the country, especially in Seoul, Busan, Gangwon and Jeju with newly-certified members joining every year. Oteller Hotels in Korea are classified as super luxurious (five-star), luxurious (four-star), first class (three-star), second class (two-star), and third class (one-star). Generally, a standard room in a five-star hotel costs approximately 200,000-350,000 won (use of extra services and facilities not included), and a deluxe room costs 400,000-500,000 won. However, these are subject to change depending on the season and special occasions. Major hotels in the five-star category offer complimentary breakfast and wireless internet in addition to access to a fitness center, sauna, business center, restaurants and cafes. All hotels add a 10% VAT and 10% service charge which may vary in each property. K-Food & Halal Restaurants Korean people are highly into ‘Uisigdongwon’ understanding that unites body healing practices with eating habits. This means that healthy life starts with the food you eat, so do healing. If this fails, then medicinal healings can be tried. Korean cuisine is known for wide range of tastes, created through thousands of years, mainly by grains, vegetables, pulses, and seafood, as well as meat. Nevertheless, the importance of rice, soy, and seafood enshrine in Korean cuisine. Boiling and steaming are widely used techniques, but raw seafood processing can also be seen. Another indispensable role in Korean cuisine, which portrays a genuine presentation of different combinations of diverse tastes, is played by seasonings and sauces. It is believed that the taste and quality of food depends on its spices and sauces, the essential ingredients to making a delicious meal. Therefore, soybean paste, soy sauce, red pepper paste and kimchi are some of the healthiest and the most important staple in a Korean household. K-Wave (Korean Wave) now seems to be expanding to other cultural areas such as food and culinary traditions. Restaurants serving traditional Korean dishes began to open in the world’s leading metropolises such as New York, London and Paris, attracting praise even from the choosiest gourmets. Kimchi, Bulgogi, Bibimbap and other dishes loved by Korean people through many generations are now beginning to appear in homes around the world. Populer Main Dishes Bap (Rice) : Steamed rice, bap, is essential to the Korean cuisine. Bap is not only made by rice; but may also include other grains. There are many kinds of bap depending on the ingredients such as huinbap (white rice); japgokbap (rice with barley, millet, and beans); byeolmibap (rice with vegetables, seafood and meat); and bibimbap (rice mixed with namul and beef). Bibimbap (Rice, meat & vegetables) : Bibimbap, made by rice, meat and assorted vegetables, is one of the all time favorite meals in Korea, regardless of age or status. This dish became internationally popular by its nutrition value and the contribution to healthy living. Jug (Porridge) Juk is one of the traditional dishes, developed in ancient times of Korea. To make jug, grains simmered for a long time with 5 to 7 times the volume of water. The type of jug may change depending on the ingredients. Guksu (Noodles) Kneading wheat flour or buckwheat flour and drawing the dough into long coils... This is the basic process of Korean noodles which helped develop the use of chopsticks in Korea. Guksu Mandu (Dumpling soup) Mandu is a made of thin wheat flour wrappers stuffed with fillings. This dumpling is then steamed, or boiled in soy sauce soup. This is a specialty of the northern area of Korea. According to a narrative dated back to Goryeo Dynasty, it is believed to be brought by Uyghur Turks to Korea. Tteokguk (Sliced rice dough soup) Tteokguk, another type of mandu, consists of diagonally sliced white rice cakes that are simmered in jangguk. It is served on the first day of the year. Tteokguk Naengmyeon (Cold buckwheat soup) Cold buckwheat noodles, naengmyeon, is generally considered as a summer food. The broth was made with the brine of dongchimi (radish water kimchi) scooped out of a large jar half-buried in the ground during the winter. Although its origin remains unclear, based on the fact that buckwheat was introduced by the Mongol Empire during the Goryeo Dynasty, it is theorized that Koreans first began eating it around that time. Populer Side Dishes Kimchi (Seasoned and fermented vegetables) Literally kimchi means “vegetables waited in a liquid.” Kimchi is the quintessential side dish in Korea; it has more than 100 different types. Kimchi Guk (Soup) Guk is a soup made by vegetables, seafood and/or meats. Jjigae (Stew) Jjigae, a kind of stew, has more solid structure than a soup. Jeongol (Hot pot) Jeongol, consisting of meat, seafood, mushrooms and vegetables, was a royal court food before its spreading through Korea. Seon (Stuffed Vegetables) Seon, meaning “good ingredients”, is a dish of vegetables such as pumpkin, cucumber, eggplant and cabbage or tofu stuffed with beef and/or mushrooms that is steamed or parboiled in broth. Seon Populer Desert Tteok (Rice cake) Tteok, made by steaming, frying, or boiling rice powder or other grain powder after it has been sprinkled with water, is traditionally valuable dessert which is served at ceremonies and holidays. Hangwa (Korean cookies) Hangwas are deeply rooted traditional Korean cookies, which have many varieties depending on the ingredients or recipes. Gangjeong Yugwa Gangjeong is a traditional confectionery Yugwa is made by mixing glutinous rice flour which is made by kneading glutinous rice with liquor. Then the dough is steamed, fried flour with water, before they are deep-fried and coated with jocheong (grain syrup) or in oil and coated with honey and garnish. honey. It is moderately sweet and normally in white color. The natural ingredients such as mugwort, sweet pumpkin, and black rice are often used for variations in color. Bingsu Yeot It is a dessert that is made by topping thin Yeot is made by fermenting starch slices of ice with sweet red beans, rice containing grains into malt and then boiling cakes, fruits, etc. them. It may take various forms, from syrup-like liquids to a taffy or candy-like solid state. Populer Snacks Gimbap : Gimbap is steamed rice is either simply seasoned with salt or with baehapcho (mixed seasoning of vinegar, sugar and salt). In a sheet of dried laver, rice eggs, eomuk (fish cake), carrot are place and rolled. Buchimgae / Jeon : Many Eomuk : Eomuk is mentioned Twigim : Twigim is the pancake-like dishes are as as odaeng in general. general term for deep fried referred as buchimgae and Odaeng is a cake, made of food covered with a flour jeon in Korean cuisine. They ground fish. This fish cake is batter. Squid, dumplings, are made by meats, seafood, skewered and boiled in water potatoes, shrimp and vegetables and eggs are along with radish and green assorted vegetables are the mixed with flour batter and onions. usually main ingredients then fried with oil. Kkochi : In Korean cuisine, cooking meat on skewers is called as kkochi.