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Cheokpanam Hermitage
Busan(Gijang-gun)

Cheokpanam Hermitage was initially built in 673 by a monk named Wonhyo, whose legend is still passed down, and was restored in 1938 by another monk named Gyeongheo. Nestled inside the forest on Bulgwangsan Mountain, the hermitage offers a splendid view of the its surroundings. It is located nearby Jangansa Temple, also built by Wonhyo.

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Guesthouse Gangnam
Seoul(Gangnam-gu) , Gangnam・Samseongdong(COEX)

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Gajjeu Donkkaseu
Gyeongsangbuk-do(Andong-si)

It is a good place that serves the perfect sauce and crispy Korean pork cutlet. This Western dishes restaurant is located in Andong-si, Gyeongsangbuk-do. The most famous menu is house-made pork cutlet.

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Memilkkot Pimyeon
Gyeongsangbuk-do(Andong-si)

It is a place where the directly made soba noodles and thick broth are excellent. The best menu at this restaurant is buckwheat noodles. This Korean dishes restaurant is located in Andong-si, Gyeongsangbuk-do.

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Narobeach Hotel - Goodstay
Jeollanam-do(Goheung-gun)

Located in Goheung-gun Jeonnam, Naro Beach Hotel is along 2600-ri coastal line with the advanced facility of Naro Aero Space Center and nature. Rooms consist of Korea style rooms, double rooms, twin rooms and sweet rooms. Each room provides comfort to guests with differentiated and diverse interior. Nearby, there are Naro Aero Center's Youth Aero Experience Center, astronomy science museum, Geomundo, Baekdo, Sorokdo, Narodo Beach, and Yeompo Beach as tourist spots. The pick-up service is available in Goheung-gun.

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Ttangkkeut Sunset Sunrise Festival
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Ttangkkeut Sunset Sunrise Festival will take place at Ttangkkuet Village in Songji-myeon, Haenam-gun, Jeollanam-do. The festival includes a sunset and sunrise ceremony, and ttangkkeut music concert. The festival is famous for the unique view of the sunrise through a crack between the rocks of Hyeongjebawi next to Galduhang Port.

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Jain Hoetjip (Formerly Eushim) (청수횟집)
Seoul(Gangnam-gu)

"Jain Hoetjip" is a restaurant that has been serving raw fish for over 30 years. Along with the natural raw fish menu, the restaurant also offers , hard-boiled food, and more. Fresh seafood is delivered from the Donghaean Blue Belt area everyday including Daejin, Gajin, Namae, Geumjin, and Jukbyeon Port , for great tasting raw fish.

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Hongkong Motel- Goodstay
Gyeonggi-do(Uijeongbu-si)

Hongkong Motel is situated in the center of Uijeongbu in northern Gyeonggi-do. As Uijeongbu Station on the Gyeongwon Line and Uijeongbu Jungang Station on the U-Line are in the vicinity of the hotel, and Uijeongbu Terminal is easily accessible by foot, business clients and tourists alike find the hotel very convenient. Furthermore, a department store and Uijeongbu Rodeo Street are located nearby, so guests can enjoy shopping with ease. The surrounding attractions include Suraksan Mountain and Dobongsan Mountain, and a rich, spicy dish of Uijeongbu budae jjigae (Uijeongbu-style sausage stew) comes highly recommended.

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Singwangsa Temple
Sejong()

Singwangsa Temple is located on the Nojeoksan Mountain. It is estimated to have been built 160 years ago, and renovated in 1920 by head priest Lee Gyeong-jik. The temple, originally called Togoljeol or Suryangsa, was renamed Singwangsa by monk Hyewon in 1980.

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Nanhyang (난향)
Seoul(Seodaemun-gu)

Nanhyang is a Chinese restaurant, decorated with glamorous and bright European-style ambience. Nine individual rooms that can accommodate up to 4 to 70 people surround the round-shape hall perfect for gatherings of varing purposes, such as a first birthday party, or a sixtith birthday party. Depending on the kind of party, visitors can use the room upon prior reservation. The staff who all have hotel-related working experience are trained to give the best service along with restaurant's reasonably priced dishes. The chef is a professional in Chinese cuisine and has worked in Shilla Hotel, Ambassador Hotel, as well as 6 years of working experience at Baeknihyang of the 63 building since opening for about 30 years. The restaurant strictly uses only fresh ingredients and makes an effort in reducing the Chinese dish’s oiliness, adding natural seasonings, sauces and vegetable oils to cut back on the over-oily taste that often accompanies Chinese dishes.

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