New Sejong Institutes to open amid growing demand for Korean language classes
In 2025, 11 new King Sejong Institutes, named after King Sejong the Great (1397-1450), who created the Korean alphabet Hangeul, will open across nine countries, according to the Ministry of Culture, Sports and Tourism on July 4. With the additions there will be a total of 252 institutes in 87 countries.
In Egypt, where the only KSI in Cairo faced a waitlist of more than 1,200 students, two new centers will open at Ain Shams University and Alexandria University to accommodate learners eager to study Korean for academic, professional, and cultural reasons. The expansion reflects the growing presence of Korean businesses in Egypt, which has increased local demand for Korean language skills for employment.
Uzbekistan, which already hosts seven KSIs, will gain an additional center at Ajou University in Tashkent, responding to rising demand among students preparing for study in Korea and seeking Korean language proficiency for employment opportunities. The country now sends over 12,000 students to Korea each year, the fourth highest after China, Vietnam and Mongolia.
In Asia, new KSIs will open in Kuala Lumpur in Malaysia, Dubai in United Arab Emirates, Shenyang in China, Taipei in Taiwan, and Munoz in the Philippines, while Europe's expanding Korean language demand has led to new centers in Bonn in Germany, Turin in Italy, and Miskolc in Hungary.
In 2024 alone, a total of 210,374 students studied Korean both online and offline at King Sejong Institutes worldwide. This is a significant increase from 2007, when the first King Sejong Institute opened in Ulaanbaatar, Mongolia, with just 13 centers in three countries opening that year, with 740 students.
The ministry said that it planned to gradually expand the number of King Sejong Institutes to more than 350 by 2030 to ensure that Korean language learners worldwide can access classes as demand continues to grow. THE KOREA HERALD/ASIA NEWS NETWORK
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Straits Times
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Straits Times
13 hours ago
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Sign up now: Get ST's newsletters delivered to your inbox (Clockwise from left) Mentai Ebi Fry Don from Haru-Haru; salmon and scallop sashimi from Ten Ten Otoko Japanese Food; and Unagi Ju Don and Tonkatsu With Pork Suki Don from Jinggho Shokudo. SINGAPORE – At Ten Ten Otoko, a Japanese food stall tucked inside a coffee shop in Lavender, stall owner David Wong deftly slices slabs of sashimi-grade salmon. He pats them on ice, garnishing them with lemon slices to counter the heat of the setting with no air-conditioning. The price? Ten dollars for five hefty slices. The 39-year-old, who opened the stall in August 2024, started out serving raw fish and sushi at a coffee-shop stall at Punggol's Edgefield Plains, which he ran from January 2022 until he moved out in December 2023, to a larger space. His motivation is to deliver well-priced Japanese fare, served with the flair and discipline of a restaurant kitchen, that regulars are able to afford more than once a week. 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Salmon and hotate served as sashimi at Ten Ten Otoko. ST PHOTO: TARYN NG Top sellers include the Pork Shogayaki Donburi with Onsen Egg ($9.90), featuring marinated pork loin pan-fried with ginger, and the 6 Kind Sashimi Donburi ($13.90), topped with salmon, scallop, hamachi, maguro, swordfish and either octopus or squid, depending on availability. Pork Shogayaki Donburi comes with complimentary miso soup and watermelon. ST PHOTO: TARYN NG First-time customers are often surprised to find that each main course comes with a complimentary bowl of miso soup and two slices of watermelon. Filter out the brown plastic tray and the presentation evokes a set meal in a Japanese restaurant. Mr Wong reveals that the complimentary watermelon costs him up to $1,000 monthly, hitting $1,600 two months ago on an exceptionally brisk month. His miso soup is prepared with Japanese dashi. 'I want to give customers a complete meal. 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But the bachelor remains focused on quality and rejects the use of factory-made sauces or pre-cooked components. 'I do not intend to have a central kitchen. My workers are trained and have the skills to prepare our own blends of sauces and go through the needed cooking processes,' he says. 'We serve Japanese food made with soul.' Jinggho Shokudo: Restaurant-quality fare at hawker prices Where: 01-17 Yishun Park Hawker Centre, 51 Yishun Avenue 11 Open: 11am to 9pm, Tuesdays to Sundays. Closed on Mondays Tel: 8510-2979 With more than a decade of experience working across ramen, tendon and other concepts under a Japanese restaurant group, Mr Alexander Kong, 34, aims to offer the kind of Japanese fare common in malls, but at hawker prices. Mr Alexander Kong at his Japanese food stall Jinggho Shokudo at Yishun Park Hawker Centre. ST PHOTO: TARYN NG His stall, Jinggho Shokudo, opened at Yishun Park Hawker Centre in March 2024. A second outlet followed at Beauty World Centre's food centre in August the same year. Originally from Kampar in Perak, Malaysia, Mr Kong came to Singapore in 2008 at age 18. He began as a kitchen helper at a ramen restaurant and rose to become kitchen leader. His time at various concepts within the same group deepened his knowledge of Japanese cuisine, from tempura to donburi. But pandemic-driven salary cuts prompted him to pivot to food delivery. A fellow former gig worker, learning of his culinary background, partnered him to start a stall at Yishun Park Hawker Centre. It was a chance for him to return to cooking and offer Japanese food at more accessible prices. Their target market: diners in their 20s to 50s who are familiar with mall-based Japanese restaurants, but prefer more affordable options for everyday meals. Mr Kong named the stall Jinggho Shokudo – 'Jinggho' means 'very good' in Hokkien, a phrase many locals recognise. Business was brisk from the start. The venture broke even in just four months. Prices begin at $6 for Teriyaki Chicken Katsu. The most expensive item, Unagi Ju Don ($16.80), features a full slab of grilled eel and a brick of tamagoyaki drizzled with nacho cheese sauce and Kewpie mayonnaise, a fusion element to appeal to younger diners. Unagi Ju Don with miso soup at Jinggho Shokudo at Yishun Park Hawker Centre. ST PHOTO: TARYN NG Like other new-wave Japanese stalls focused on housemade sauces and quality ingredients, Mr Kong sources his eel from Taiwan – $135 for a box of 25 – instead of China, where 28 pieces cost $128. He says Taiwanese eel has finer bones and a firmer texture, and no fishy odour. The eel is grilled, torched and finished with a savoury-sweet housemade unagi sauce made from shoyu, fish stock, kombu, mirin and cooking sake. Mr Kong torches the eel for Unagi Ju Don. ST PHOTO: TARYN NG In comparison, he notes, an unagi rice bowl with only half an eel would cost around $24 at a restaurant, before GST and service charges. His stall's bestseller is the Tonkatsu With Pork Suki Don ($7.50), packed with braised pork belly and a crisp katsu (pork cutlet) topped with tangy housemade nanban sauce – a mix of hard-boiled egg, onion, mayonnaise, Japanese vinegar and a touch of Sarawak black pepper. Sweetcorn and broccoli complete the bowl. The combination, while not strictly Japanese, is tailored for local diners who enjoy variety. Tonkatsu With Pork Suki Don at Jinggho Shokudo at Yishun Park Hawker Centre. ST PHOTO: TARYN NG Mr Kong is scouting for a third location, perhaps in a foodcourt, and hopes to scale up to five outlets. The father of a four-year-old boy says: 'I struck gold with this stall, so I want to keep it going.' Xin Japanese Cuisine Legendary: Reviving an old menu Where: Stall 4, 01-763 Kopihouse 1990, Block 211 New Upper Changi Road Open: 11am to 9pm daily At 21, Mr Ye Guo Wei got his first introduction to Japanese cuisine when working at a foodcourt stall owned by a former restaurant chef. Twenty years later, the 41-year-old is back – not as an employee, but as the owner of Xin Japanese Cuisine Legendary, a coffee-shop stall reviving the very menu that kick-started his interest in Japanese food. Stall owner of Xin Japanese Cuisine Legendary, Mr Ye Guo Wei. ST PHOTO: TARYN NG 'I always felt that the menu my ex-boss designed stood out in the mass market, and it was a pity he never opened another Japanese stall,' says Mr Ye, who launched his business in March 2025 in New Upper Changi Road. His former boss readily agreed when he asked to reprise items from the old menu. Mr Ye's culinary journey began at 18, working at a Taiwanese hotplate stall. Three years later, he was offered a job at the Japanese foodcourt stall where his mother worked as a cashier. He had frequently patronised the stall as a customer, drawn to its katsu rice bowl. There, the boss taught him how to prepare Japanese sauces – using mirin, cooking sake and Japanese shoyu – over the next six years, including how to marinate meats for yakiniku. After stints cooking Taiwanese, Korean and mala dishes at other stalls, Mr Ye eventually became head chef at a now-defunct izakaya in Khatib. There, he refined his skills further – handling sushi, sashimi, yakitori, grilled wagyu and oysters – before leaving in January 2025 to strike out on his own. Mr Ye enjoys cooking Japanese fare. ST PHOTO: TARYN NG At his stall, prices range from $5.50 for Kitsune Udon, which comes with Japanese fish cake, inari (beancurd skin), xiao bai cai and roasted seaweed; to $16.80 for Grilled Unagi Kabayaki, served with a whole slab of eel. He uses premium Japanese shoyu for his sauces, paying $60 for an 18-litre bottle. He says: 'There is a cheaper option at $42, but the taste is not as fragrant – it's saltier and lacks complexity.' The crowd-pleaser is the Pepper Pork Sukiyaki Set ($6.80), tender pork slices in a sauce made with grated onion, garlic and shoyu, served with miso soup, cold tofu and shredded cabbage salad topped with his housemade Thousand Island-style dressing. Black Pepper Pork Sukiyaki Set from Xin Japanese Cuisine Legendary. ST PHOTO: TARYN NG He also offers a Soft Shell Crab Bowl ($6.50), made with his own blend of tempura batter. Soft Shell Crab Rice Bowl at Xin Japanese Cuisine Legendary. ST PHOTO: TARYN NG A popular option is Scrambled Egg Tonkatsu Curry Rice ($7). His curry is 'more savoury than sweet', which he says better suits local tastes. Scrambled Egg Tonkatsu Curry Rice at Xin Japanese Cuisine Legendary. ST PHOTO: TARYN NG With long hours, no fixed days off and slim margins, Mr Ye, who is married with no children, says his goal keeps him going. 'I want to let more people try my version of Japanese food.' Haru-Haru: Quest for quality Where: 01-79 Shifu Food Court, Bras Basah Complex, 231 Bain Street Open: 11am to 9.30pm daily Tel: 8511-3487 Family kept Osaka-born Yuki Haruyama here after he left his last job as head chef at an izakaya due to management changes. He decided to remain in Singapore for the sake of his Malaysia-born wife and their four-year-old son, as she prefers life here. In October 2024, the 37-year-old set up his own foodcourt stall at a foodcourt in Bras Basah Complex and is now applying to be a Singapore permanent resident. Japanese chef Haruyama Yuki at his stall, Haru-Haru. ST PHOTO: MARK CHEONG He attracts hordes of young diners with his signature Mentai Pork Katsu Curry ($10.90), which features US pork loin coated in nama panko (fresh breadcrumbs), deep-fried to order and topped with house-blended mentaiko mayonnaise. No detail is overlooked. The curry, savoury and flavoursome, comes with the signature fukujinzuke (red pickled radish). Mentai Pork Katsu Curry at Haru-Haru. ST PHOTO: MARK CHEONG 'Many places use more mayo than mentaiko, but I balance both. You can taste the roe,' he says. Before moving to Singapore in 2016, Mr Haruyama, who is a bassist with a music diploma, trained across casual dining spots and izakayas in Osaka. A part-time job at a yakiniku joint led him to seek a more stable career in F&B. Assisted by two part-timers, he prepares the food himself, using quality ingredients such as Japanese rice from Akita prefecture and large tiger prawns. For his tonkatsu, he uses US pork that costs $17 a kilogram – more than double the price of Brazilian pork. 'I want to present high-quality Japanese food even though it is in a foodcourt,' he says. Other favourites include the Mentai Ebi Fry Don ($12.90) and Mentai Chicken Karaage Don ($7.90), both made to order using premium ingredients. Mentai Ebi Fry Don at Haru-Haru. ST PHOTO: MARK CHEONG 'It is more challenging running a foodcourt stall as customers have higher expectations when it comes to getting value for their money,' he says. 'I am giving customers restaurant-quality food.' Menya Horikawa: Mazesoba in a hawker centre Where: 01-40 Woodleigh Village Hawker Centre, 202C Woodleigh Link Open: 11.30am to 8.30pm daily Mr Rick Tan runs hawker stall Menya Horikawa, which specialises in mazesoba. ST PHOTO: ARIFFIN JAMAR When Mr Rick Tan's egglet and waffle hawker stall did not perform as well as he had hoped, he hatched a new plan. He pivoted to selling mazesoba (Japanese dry ramen) nine months later in May 2025. The 29-year-old, who runs his stall at Woodleigh Village Hawker Centre, says: 'There's stronger demand for staples over snacks here. Noodles are more viable in a hawker setting.' He chose mazesoba – a dish he enjoys – as it is still relatively niche in Singapore's hawker scene. He says: 'Bak chor mee is my favourite food, but competition is too strong. Mazesoba is similar but Japanese, and Singaporeans love Japanese food.' Not having any formal culinary training did not deter the Singapore Polytechnic graduate in business information technology, who has a side hustle in website design and marketing services. He found Japanese restaurant chef Koichi Horikawa, who is from Tokyo and working in Singapore. He was willing to teach Mr Tan to cook mazesoba. From February to April 2025 , Mr Tan trained for two hours daily at Horikawa's restaurant. Mr Tan named his stall Menya Horikawa to pay tribute to the chef and strictly follows his advice, using only Japanese ingredients. For instance, he opts for Japanese sesame oil at $26 for 1.5 litres – versus local brands at $7 for 1 litre – for its superior aroma and flavour. He uses tsukemen noodles, which remain springy after boiling, though they take five minutes to cook and cost almost $1 a portion. 'Some customers lack the patience to wait, but I choose quality over convenience,' he says. Mr Rick Tan uses premium ingredients such as sesame oil from Japan to prepare his seasoning. ST PHOTO: ARIFFIN JAMAR Ingredients make up 40 per cent of operating expenses, yet he keeps prices competitive, aiming to recover costs through volume. Dishes start at $6.90 for a regular Original Mazesoba, comprising noodles with minced pork, spring onion, nori, onsen egg; and go up to $10.90 for a large order of Spicy Seafood Mazesoba with prawns, crab sticks and Japanese fish powder seasoning. Spicy Seafood Mazesoba at Menya Horikawa at Woodleigh Village Hawker Centre. ST PHOTO: ARIFFIN JAMAR For spice lovers, he makes a house-blend chilli with chilli padi, miso, black pepper, shoyu and sesame oil, topped with ichimi (Japanese chilli powder). The Spicy Mazesoba ($7.90) is a top seller, featuring spicy minced pork, nori, spring onion and onsen egg. His advice: 'Mix well before digging in.'
Business Times
13 hours ago
- Business Times
Airbus inks US$20 billion Malaysia jet deals on Anwar trade trip
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