The Financial Supervisory Commission has finally decided to take a scalpel to the ailing savings bank industry. The regulator disclosed Monday a scheme to distinguish between viable and nonviable banks. For viable players, it plans to provide public funds if they want to shore up their capital base. Nonviable banks will be forced to make self-rescue efforts or face acquisitions by other financial...

In a country of hard men, Meir Dagan, the recently retired head of the Mossad, Israel’s foreign intelligence service, is one of the hardest. He is the Siberian-born son of Holocaust survivors, an ex-commando who has arranged the assassinations of many of Israel’s enemies. He is devoted to the defense of his country, and, like most of Israel’s samurai class, sees Iran, and its Jew-hating, missile...

In recent days, Greece’s parliament adopted new austerity measures and Europe’s finance ministers approved another round of Greek loans. So the European debt crisis is under control, right? Probably not. One obvious reason is Standard & Poor’s July 4 threat to declare a default if banks roll over Greek government bonds coming due over the next year. That could force everyone back to the drawing ...

Almost 30 years ago, I flew around New York State with its new governor, Mario Cuomo. He told me that at a gay and lesbian advocacy dinner that week he and Bella Abzug, a firebrand left-wing former congresswoman, were the only straight people in attendance. I offhandedly remarked that the issue made me a little uncomfortable. Cuomo pounced. Every time you think about that, he said, assume that y...

The Institute of Traditional Korean Food is offering free Korean cooking classes for foreigners. The “Moving Hansik Class” can be held anywhere in Seoul where more than 30 foreigners are willing to learn how to make “hansik,” or Korean traditional food. The class is open to foreigners currently living or visiting South Korea. “We hope to provide an easy opportunity for foreigners to experience ...

NEW YORK (Yonhap News) ― In Midtown Manhattan, the root of Korean food’s popularity stems from the sizzle that fills the air at Koreatown’s many restaurants, whether it be from the crackling heat of stone pot bibimbap or the hot sputter of galbi beef ribs on the grill. Many New Yorkers have been introduced to Korean food here in K-town, yet many would equate it with do-it-yourself tabletop grill...