Changing of the Royal Guards Ceremony

In my opinion, it's one of the best places to be worth seeing.

Period
01.01.2009 ~ 12.31.2009

Address
Seoul-si Jongno-gu Sajik-ro 22

Location
Gwanghwamun (the main gate of Gyeongbokgung Palace) and Heungnyemun (the first gate inside the palace walls at the front) Plaza at Gyeongbokgung Palace

Telephone
- Korea Travel Phone +82-2-1330 (Korean, English, Japanese, Chinese)
- For more info +82-2-566-6300 (Korean)

Sponsors / Management
Korea Cultural Heritage Foundation /

Introduction

Every day visitors to Gyeongbokgung palace can watch a reenactment of the “Changing of the Royal Guards” ceremony, which takes place at the Gwanghwamun and Heungnyemun plazas. The royal guards of the Joseon Dynasty (1392~1910) were in charge of protecting the gates of the capital city and the royal palace. The royal palace guards, who were known as the ‘Wanggung Sumunjang’, had the very important duty of protecting the king. They were in charge of opening and closing the palace gates, inspecting all visitors, and maintaining a close surveillance of the palace. They were divided into day and night shifts, and this ceremony used to take place whenever the shifts changed over.The ceremony is reenacted exactly as it used to be held, with guards wearing the Joseon uniforms, carrying traditional weapons and playing instruments. The ceremony takes place every hour on the hour from 10:00am to 3:00pm. Visitors can also try on the historic uniforms of the royal guards and take photographs in front of Gyeonghoeru, thought to be the most beautiful pavilion in Gyeongbokgung palace.

Performance Times :
10:00 ~ 16:00 (every hour on the hour from 10:00 to 15:00, at 16:00 the royal guards depart) * Closed on Tuesdays

Program Details :

* March ~ June, August ~ November
- 10:00 ~ 16:00 : The ceremony of the changing of the royal guards
- 11:30 ~ 12:00 : A cabinet conference
- 14:00 ~ 14:30 : The royal family's official tour

* January ~ February, July , December
- the opening and closing ceremonies of the royal palace gates do not take place.
- 10:00 ~ 16:00 : The ceremony of the changing of the royal guards

* Activity Programs for Visitors: January ~ December
- Participating venues
- Dressing up in a traditional guard’s costume and taking photos
- Brass rubbing of the traditional equipment of the royal guards

Transportation
* Take subway line 3 to Gyeongbokgung palace station, exit #5 and walk round to your left until you find an entrance to the palace on your right.
* You may also take subway line 5 to Gwanghwamun station exit #2 and walk straight. Take the underpass under the main road and then walk round to the right until you get to an entrance to the palace.

Homepage
http://www.fpcp.or.kr/fpcp/event_new/contents.html?seqno=3&dNum=1&tNum=3 (Korean, English)

Dog Meat for health

As the whole world knows, Korean eat dogs.
And it's a traditional Korean culture.
But there are some kind of rules
1. We don't eat pets. As you know, you can't kill and cook that you love,if you're a normal person.
2. We can only use yellow colored traditional Korean dogs for food. because they are traditionally raised as fat stocks like cows and pigs.

The dog meats have many good points for health.
The old books for health in Asia decleared it long time ago, and even todays western medicines prooved the best qualities that the dog meats have.

Below is the book that many asian used for healing their disease called 'Dong Eui Bo Gam'

Dong Eui Bo Gam ( The traditional Korean oriental medicine book) says,

- 1. Basically, dog meat has warm, salty and sour in quality, and it make blood stream active and strengthens stomach and intestines.
- 2. Dog meat makes bone marrow healthy, smoothern waist and knee, heal up sexual energy and vitality.
- 3. If abandoned its blood, there are no efficiency.
- 4. Yellow colored Korean traditional dog has the best dog meat quality.
- 5. Especially, only the male dog's meat can power up your sexual ability and stamina.
- 6. Heals diseases that comes from cold reason.

So don't afraid of dog meat and enjoy it when you can!

The 14th Pusan International Film Festival (PIFF)

Period :
10.08.2009 ~ 10.16.2009

Location:
Cinemas in Haeundae, Nampo-dong PIFF plaza, Haeundae PIFF viliage

Telephone:
- Korea Travel Phone +82--1330 (Korean, English, Japanese, Chinese)
- For more info +82-1688-3010 (Korean, English)

Sponsors / Management
PIFF Organizing Committee /

Introduction

The Pusan International Film Festival (PIFF) was launched in 1996 and was the first film festival to ever take place in Korea. It is currently Korea’s largest film festival and is known as one of the most dynamic film festivals in the world, making it “the” film festival in Asia. As a result, Busan has become known as a city of arts and culture, and these days has been attracting considerable international attention. PIFF has served to introduce many international producers and distributors to Korean films and Korean culture. Audiences of the festival are exposed to the work of emerging filmmakers as well as movies from established masters of the craft, and the festival has provided great opportunities for Asian filmmakers. Busan will continue to focus its energies on PIFF in order to make the city a landmark destination for cinema fans. The festival will serve as a platform for film investors and sponsors, in order to further develop both the Korean and the Asian movie industries.

Programs

* Movie Theatres: about 37 screens in the Haeundae and Nampo-dong areas
* Movies: approximately 300 movies from 60 countries
* Audience figures: approximately 10,000 people from 55 countries

Program Details

Gala Presentation, A Window on Asian Cinema, New Currents, World Cinema, Korean Cinema Today, Korean Cinema Retrospective, Wide Angle, Open Cinema, Flash Forward, Special Programs in Focus, Midnight Passion

Homepage
www.piff.org (Korean, English)

The Andaman Island' Earth Quake

More and more natural disasters, more and more people disappears..but thanks that there are no casualties yet.

I really appreciate God that I can breathe in a calm and peaceful place.


PORT BLAIR, India (Reuters) – A major quake of magnitude 7.6 struck in the Indian Ocean off India's Andaman Islands early on Tuesday, triggering a tsunami alert for India, Myanmar, Indonesia, Thailand and Bangladesh.
However, more than two hours after the quake there were no reports of a tsunami from ocean rim countries or any serious casualties from the tremor.
"We all ran out as fast as possible and have not gone back inside, fearing another quake. Everything was shaking, we are all very, very scared," Subhasis Paul, who runs a provision store in Diglipur island in North Andaman, told Reuters by telephone.
"People are calling each other out of their homes and everyone is huddled together outside," Paul said from Diglipur, about 300 km (185 miles) north of Port Blair, the capital of the Andaman and Nicobar Islands.
The U.S. Geological Survey said the quake, initially reported as a magnitude 7.7, struck at 1:55 a.m. (1955 GMT on Monday). It was shallow, at a depth of 20.6 miles, and was centred 160 miles north of Port Blair.
The U.S. National Oceanic and Atmospheric Administration's Pacific Tsunami Warning Center issued a tsunami watch for the region.
"Earthquakes of this size have the potential to generate a destructive local tsunami and sometimes a destructive regional tsunami along coasts located usually no more than a thousand kilometers (about 600 miles) from the earthquake epicenter," the tsunami center said in its bulletin.
However, an official at the Indian National Center for Ocean Information Services said a tsunami warning had not been issued by his department.
"We have not issued a tsunami alert and are monitoring the water level changes in the region at the moment," Ajay Kumar told Reuters by phone.
The Andaman and Nicobar Islands are a chain of small islands hundreds of miles east of India in the Indian Ocean.
A 7.6 magnitude quake is classified by the USGS as a major earthquake and is capable of widespread, heavy damage.
An even bigger quake in the Indian Ocean in 2004 caused a tsunami that killed some 228,000 people.
NO SIGN OF TSUNAMI SO FAR
"I was on the balcony, and it felt very strange for a while, like my chair was leaning to one side," said Reuters correspondent Martin Petty in Bangkok. "So I got out of there sharpish. Aftershocks went on for a good few minutes."
In Indonesia, a meteorology agency official said his agency was monitoring the Aceh area on the tip of Sumatra, but so far there had been no reports of a tsunami.
"I was waken up by the jolt," said Kyaw Min, a resident of Yangon in Myanmar.
In the Andaman and Nicobar archipelago, officials said there was no news of any immediate loss of life or damage.
"We have patrol parties everywhere possible and everything appears normal. We are asking people not to panic and return to their homes," P. Karunakaran, a police superintendent in charge of the North and Middle Andaman region said by telephone.
"Experts are monitoring the situation and have not issued a tsunami alert," Karunakaran said from Mayabandar, about 270 km (165 miles) north of Port Blair.

Korean Basic Spices

Koreans traditionally believe 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.

Red Hot Peppers (고추)

Korean food is never the same without red hot peppers. Hot peppers are the main ingredient of gochujang('red pepper paste') and the required ingredient in several casseroles and side dishes. The components in peppers, which gives them their spicy taste, helps to relieve pain and breaks down fat, making red hot pepper an ideal dietary food.

Soybean (콩)

Soybean is the main ingredient of doenjang('soybean paste') and contains various nutrients, including protein. Soybean is also high in enzymes, which aids in preventing cancer and Vitamin E, which lowers cholesterol level. Soybeans can be cooked with rice, grounded into bits or flour, or made into tofu.

Doenjang(된장)

This soybean paste has been popular among Koreans for over 2,000 years. The ingredients consist of soybeans, salt and water, which are combined with natural elements, such as sun and wind. Doenjang has been scientifically proven to help prevent cancer. People from all over the world come to Korea to enjoy this soybean paste. It is used in casseroles or mixed with fresh moutain herbs.

Gochujang(고추장)

Gochujang ('red pepper paste') is made from dried peppers, salt, water, fermented soybeans and sweet rice power. These ingredients are mixed thoroughly and then fermented, which enhances the spicy flavor of this sauce. People typically eat rice mixed with this spicy paste and sesame oil. They also use it as a dipping sauce for fresh vegetables.

Ganjang(간장)

Ganjang('soy sauce') is made through the same process as soybean paste. Water and salt are added to soybeans and then fermented for two months. During the fermentation process, amino acids and lactic acids are released, which creates soy sauce. Ganjang is used in casseroles and soups. it can also be used as a dipping sauce for various fried foods.

Ths significance of Korean sauces and condiments

Korean sauces, which include soy sauce, soybean paste and red pepper paste, are enjoyed with fresh spices and condiments. Onions, garlic, scallions, ginger, sesame oil, crushed sesame salt and powdered red pepper are among the most popular spices in Korea.

From : Korea Tourism Organization

Names of Korean Food

English /Korean /Description
Altang /알탕/ Spicy roe soup
Bindaetteok /빈대떡/ Mung bean pancake
Bossam /보쌈/ Boiled and sliced pork or beef served with spicy cabbage leaves to wrap into bite-size pieces
Chamchihoe /참치회/ Sliced raw tuna
Cheolpan gui /철판구이/ Broiled beef, seafood & vegetables
Chueotang /추어탕/ Mudfish soup
Daegutang /대구탕/ Codfish soup
Dakgalbi /닭갈비/ Broiled spicy chicken and vegetables
Dolsot bibimbap /돌솥비빔밥/ Steamed rice mixed vegetables and egg (sometimes beef) with chili paste in a hot stone pot
Dolsot yeongyangbap /돌솥영양밥/ Boiled rice with nutritious ingredients (vegetables and herbs) served in a hot stone pot
Dom gui /돔구이/ Broiled sea bream
Dotorimuk /도토리묵/ Acorn jelly
Galbitang /갈비탕/ Beef rib soup
Gamja buchim /감자부침/ Potato pancake
Gopchang jeongol /곱창전골/ Tripe casserole
Guksu jeongol /국수전골/ Noodle casserole
Hanjeongsik /한정식/ Korean table d'hOte
Hobakjuk /호박죽/ Pumpkin porridge
Hoedeopbap /회덮밥/ Diced raw fish with mixed vegetables served on a bed of steamed rice
Jeonbokjuk /전복죽/ Abalone porridge
Jogi maeuntang /조기매운탕/ Spicy croaker soup
Kimchi jjigae /김치찌개/ Kimchi stew
Kkori gomtang /꼬리곰탕/ Ox tail soup
Kkotgetang /꽃게탕/ Blue crab soup (spicy)
Maeuntang /매운탕/ Spicy and hot fish and vegetable soup
Memil makguksu /메밀막국수/ Cold buckwheat noodles
Modeum hoe /모듬회/ Assorted raw fish
Nakji jeongol /낙지전골/ Small octopus soup (spicy)
Ojingeo sundae /오징어순대/ Tofu, egg, sesame, chili and vegetables wrapped with 1cm- wide pieces of steamed squid
Roseupyeonchae /로스편채/ Sirloin strips
Saengseon chobap /생선초밥/ Vinegared steamed rice balls with raw fish topping
Saeu twigim /새우튀김/ Deep-fried shrimp
Sanchae jeongsik /산채정식/ Mountain vegetables table d'hOte
Seolleongtang /설렁탕/ Beef soup served with rice
Sundubu /순두부/ Soft tofu
Suyuk /수육/ Steamed beef or pork slices
Yukgaejang /육개장/ Spicy beef soup

From : Korea Tourism Organization

Royal Cuisine

Royal cuisine has long enjoyed a deeply rooted presence in Korean tradition. Representative foods such as sinseollo (fancy hot pot) and gujeolpan (nine-sectioned dish) that were once served in an eleborate and elegant manner throughout history are still savored today. Experienced chefs of the royal court prepared elaborate dishes using only the best quality agricultural produce and seafood that had been presented to the king from all corners of the country. Royal court foods were not much different from those outside the court because they influenced each other with little regard toward social standing. The only difference was that royal dishes were less salty and/or spicy.


Sinseollo (casserole dish)
Beef and radish, as well as sea cucumber, abalone, mushrooms, red peppers, walnuts, and ginkgo nuts are all boiled together creating a delightful casserole dish. This casserole is prepared in a chafing dish that has a hollow center with a charcoal fire that continually boils the food while you eat.


Gujeolpan (nine-sectioned dish)
This royal dish consists of eight varieties of food all chopped finely, seasoned, and cooked. They are placed separately in a nine-sectioned platter with wheat pancakes located in the center.
How to eat: Take a wheat pancake and place a small amount of the eight varieties of food on the pancake. Then simply role them up and enjoy this scrumptious dish with a bit of sauce.


Naengchae (chilled vegetables)
The freshest vegetables of the season are chilled, then sliced finely and mixed with foods such as seafood, meat or fruit. Finally, they are seasoned in a sauce that is sure to please your taste buds.




Jeonyueo (pan-fried fish dish)
Jeonyueo is generally referred to simply as jeon. Meat, seafood, or a variety of vegetables are selected and sliced thinly. The selected items are dipped in flour and egg batter, and then pan-fried.
How to eat: This dish can be enjoyed on its own or dipped in soy sauce.

From : Korea Tourism Organization

Popular Snacks

Korea is considered paradise when it comes to food. You can find everything from Korean, Western, Chinese, and of course such fast food restaurants like McDonald's and Burger King to foreign restaurant chains like Bennigan's and Outback Steak House. Among these choices the most reasonably priced food can be found at street vendors. Korea is unique in that not only does it have street carts to buy food from, but at night the streets are transformed with small tents that pop-up selling reasonably priced food and alcohol. At street carts, you can choose to eat standing beside the cart or have your food wrapped-up to bring home. Most Korean people consider the food sold here as a snack and do not usually eat it as a main meal. Many street vendors can be found near Sinchon, E-dae, Hongdae, and near many other university areas, as well as in the popular shopping districts of Apgujeong, Jongno, Myeong-dong, and Gangnam Station. Seasons also have unique specialties; bingsu is a refreshing iced treat in the summer whereas warm soup, gimbap, hotteok and bungeo-ppang are enjoyed in the fall and winter.


김밥 (Gimbap)
Cooked rice is slightly seasoned with sesame oil, salt, and sesame seeds. Then it is placed on a sheet of dried laver.Strips of ham, pickled radish, seasonedspinach, and egg are then placed close together on the rice;it is then carefully rolled together until the roll is evenly shaped. The street vendors usually sell a mini-roll.

Price: 1,500 - 4,000 won per roll


부침개 / 전 (Buchimgae/Jeon)
Kimchi or seafood is stirred in a flour mixture, and then pan-fried in oil. Depending on the ingredients of choice, some types of buchimgae include kimchi-jeon and seafood-jeon.

Price: 3,000 - 5,000 won per dish


떡볶이 (Tteokbokki)
Rice powder is steamed and made into a long cylinder-shaped rice cake called garaetteok. It is cut into finger size pieces and cooked in a spicy and sweet sauce. Meat, vegetables or ramyeon can be added depending on different tastes. Tteokbokki, along with gimbap and odaeng (skewered fish cake), is one of the most common foods sold by street vendors.

Price: 2,000 - 4,000 won per person


순대 (Sundae)
This is a traditional sausage made of pig intestines stuffed with a mixture of bean curd, vegetables and potato noodles.

Price: 2,000 - 4,000 won per person


어묵 (Eomuk)
This is usually referred to as odaeng. Odaeng is a kind of fish cake. It is made of ground fish. This fish cake is skewered and soaked in boiling water along with radish and green onions. This popular dish is especially loved during the cold winter months.

Price: 500 - 1,000 won for one skewer


튀김 (Twigim)
This crispy fried treat is made in the same style as Japanese Tempura. Squid, dumplings, sweet potatoes, imitation crab, and assorted vegetables are among some of the most popular varieties of twigim that are served up on the street.

Price: 2,000 - 3,500 won for 4-6 pieces


붕어빵/국화빵/계란빵 (Bungeo-ppang/ Gukhwa-ppang/ Gyeran-ppang)
Bungeo-ppang gets its name from its fish-like shape. This sweet snack is molded in the shape of a carp, which is called bungeo in Korean. A pancake batter-like shell is filled with red-bean paste and then baked; it is especially enjoyed in the winter. Gukhwa-ppang is shaped like a flower and is slightly smaller than that of the similar tasting bungeo-ppang. Gyeran-ppang is also made of a pancake batter-like shell, but this is filled with an egg instead of the red bean filling.

Price: 500 - 1,000 won per piece


호떡 (Hotteok)
Flour and sugar are kneaded together and shaped into a small ball. Vegetables are sometimes added to the batter. Sugar and cinnamon are usually the staple fillings.

Price: 500 - 1,000 won per piece


쥐포, 마른 오징어 (Jwipo/ Dried Squid)
Jwipo is a type of dried fish. At street carts, jwipo and dried squid are roasted over a bed of pebbles.

Price: depending on size and taste, average prices range from 1,500 - 3,500 won and upwards one piece.


와플 (Waffle)
Like Europe and America, Korea has also begun to enjoy the taste of the waffle. Waffles are usually topped with honey or apple jam and butter.

Price: 1,000 - 3,500 won per piece


닭꼬치 (Dak-kkochi)
Small pieces of chicken are skewered, coated in spicy sauce, and then grilled.

Price: 1,500 - 2,000 won per skewer

From : Korea Tourism Organization

Traditional Teas

Green tea was first introduced to Korea during the reign of Queen Seondeok (632 - 647) of the Silla Kingdom (57 B.C. - A.D. 935). Tea helps ward off drowsiness and invigorates one's mind and body, so Buddhist monks used it as an aid in cultivating their minds. It was during the Goryeo Dynasty (918 - 1392) when Buddhism was at its peak on the peninsula that dado (a tea ceremony) was developed. It was a protocol to guide proper preparation, serving and drinking of tea. During the Joseon Dynasty (1392 - 1910) when Buddhism was suppressed under the influence of dominating Confucianism, tea-drinking declined. Today it has revived and is perceived as a sophisticated and healthy practice.

Grains, fruits and medicinal foods are also used in making tea. Popular teas of today are insamcha (ginseng tea), nokcha (green tea), yujacha (citron tea), daechucha (jujube tea), saenggangcha (ginger tea), yulmucha (Job's tears tea), omijacha ("five-taste" tea from the fruit of Schisandra chinensis), and gugijacha (Chinese matrimony vine tea). At home, cold grain teas such as boricha (roast barley tea), oksusucha (roast corn tea), and gyeolmyeongjacha (tea from the fruit of C. obtusifolia) are often served instead of water.

Insa-dong in Seoul has numerous traditional tea-houses with interesting shop names and elegant antique interiors. They also play traditional music. Visiting one will be a memorable experience.

Annual green tea festivals are held at nokcha (green tea) plantations in Boseong-gun, Jeollanam-do and Hadong-gun, Gyeongsangnam-do in May.

Tea Ceremony for Foreign Visitors

The Yejiwon Cultural Institute
Program : 1 hour (upon request)
Tuition : 400,000 won (groups of ten)
Tel. : +82-2-2253-2211/2
Fax.: +82-2-2253-2213
E-mail : yejiwon@yejiwon.or.kr

• Traditional Tea Houses
Dawon
- Tel: +82-2-730-6305
- Located at the heart of Insadong Street, walk 7-minutes from Exit 6 of Anguk Station on Subway Line 3 (inside Gyeongin Art Gallery).

Kkikdageo
- Tel: +82-2-733-9746
- Walk 5-minutes toward Jogyesa Temple from Jonggak Station on Subway Line 1. Closed on the 1st and 3rd Sundays of each month. Free sampling available.

From : Korea Tourism Organization

Liquors and Wines

Traditional Korean drinks are made chiefly from rice, sweet potatoes and other grains, usually along with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties. The famous cheongju is a form of yakju and the popular makgeolli is considered takju. Acacia, maesil plums, Chinese quinces, cherries, pine fruits, and pomegranates are some popular ingredients in fruit wines. Insamju is a representative example of medicinal wine, made from ginseng.

청주 Cheongju
Well-known examples of cheongju are beopju, sogokju and baekaju.

막걸리 / 동동주 Makgeolli and Dongdongju
A milky liquor with low alcohol content, this traditional commoner's beverage is enjoyed not only by farmers and laborers, but by business people as well. It is served at drinking houses around universities, at festivals, picnic areas, or anywhere people might enjoy a mild drink with a fermented flavor.

소주 Soju
Comparable to vodka but less potent, soju is the most popular traditional Korean liquor among the general public. Soju was originally brewed from grains; today it is mass-produced mainly from sweet potatoes.

문배주 Munbaeju
This distilled liquor is brewed from wheat, millet and Indian millet. It is given the scent and flavor of the crab apple, which is called munbae. Its brewing skill is designated as an Important Intangible Cultural Property by the Korean government along with that of dugyeonju (azalea wine) from Myeoncheon, Dangjin-gun, Chungcheongnam-do, and Gyodong Beopju from Gyeongju.

Traditional Drinking Etiquette

• Koreans offer glasses of liquor to each other as a gesture of comaraderie. When someone offers you an empty liquor glass, you are expected to hold it out and receive a fill-up, drink it empty, and in likewise fashion return it to the person who offered it to you. This drinking tradition helps promote close ties around the drinking table.

• It is a rule of courtesy for juniors to pour liquor for their seniors. The juniors have to keep paying attention not to leave a senior's glass empty. When a senior offers a junior a glass, the junior should receive it with two hands and drink with head turned aside, not facing the senior. It is also the custom to cup the right sleeve with the left hand when pouring a drink for a senior.

• In the past, Korean drinking houses used to prepare a special soup to cure the hangovers of customers who had drank the night before. This beef-bone broth fortified with dried outer cabbage leaves and clotted ox blood, called haejangguk, is still a morning-after favorite.

Tea Ceremony for Foreign Visitors

'Bae Sang Myeon Brewery'(Seoul)

Opening hours(closed):
6:00 p.m. - 11:30 p.m.(Every Sunday)

Tel. :
+82-2- 556-2301

How to get there:
Across from Korea City Air Terminal in Samseong-dong. Walk 150m from Hana Bank and LG 25. Junghwa Building B1.

Notes :
Shopping and drinking traditional liquor on the premises
Homepage: http://www.soolsool.co.kr/

From : Korea Tourism Organization

Quintessential Korean Food

김치 Kimchi
Ingredients: Cabbage (or radish, cucumber, etc), julienne radish, minced garlic, diced green onion, salted fish, salt

Taste:
Description: Cabbages and other vegetables are soaked in salt water, then seasoned with different spices before being fermented. There are many different types of kimchi, such as cabbage kimchi (the most common), cucumber kimchi, radish kimchi, cubed radish kimchi, green onion kimchi, and more. It is a health food filled with vitamins, minerals, and more.




비빔밥 Bibimbap (Boiled rice mixed with vegetables)
Ingredients: Rice, fernbrake, roots of balloon flower, bean sprout, beef, red pepper paste, sesame oil

Taste:
Description: A dish made by mixing rice with various other cooked vegetables. Great for experiencing different vegetables, pleasing to the eye, and full of nutrients. Jeonju's variation of bibimbap is most famous.




불고기 Bulgogi (Marinated, barbecued beef)
Ingredients: Beef (or pork), pear juice or sugar, soy sauce, minced garlic, diced green onion, sesame oil

Taste:
Description: Beef or pork is sliced thinly then marinated in seasoning before being grilled.




갈비 구이 Grilled Galbi (Seasoned ribs)
Ingredients: Beef rib (or pork rib), sugar, soy sauce, diced green onion, minced garlic, sesame oil

Taste:
Description: Ribs of beef or pork are sliced into easy to eat portions, then marinated in seasonings before being grilled. Suwon galbi is popular.




삼계탕 Samgyetang (Chicken soup)
Ingredients: Young chicken, sweet rice, ginseng, garlic, chestnut, jujube

Taste:
Description: A young chicken is cleaned out then stuffed with various ingredients before being boiled to draw out a delicious broth.




냉면 Naengmyeon (Buckwheat noodles in a cold broth))
Ingredients: Noodles made of buckwheat or starch, beef broth, thin slices of beef, julienne cucumber, julienne pear, boiled egg

Taste:
Description: Noodles served in cold beef broth- the soup is refreshing. There is also bibim naengmyeon, which doesn't have soup but is mixed with red pepper paste instead.




해물탕 Haemultang (Seafood stew)
Ingredients: Crab, clam, shrimp, fish, radish, red pepper paste, red pepper powder, green onion, garlic

Taste:
Description: Various seafood are boiled before adding red pepper paste and red pepper powder. The broth is both refreshing and very spicy.




김치찌개 Kimchi jjigae (Kimchi stew)
Ingredients: Kimchi, pork, sesame oil, green onion, garlic

Taste:
Description: First the pork is browned in the bottom of the pot before water and kimchi are added. If sour kimchi is used, it makes a better tasting stew.




닭갈비 Dakgalbi (Chicken ribs)
Ingredients: Chicken, red pepper paste, pear juice, molasses, sugar, minced garlic, diced green onion

Taste:
Description: Chicken is seasoned with various spices, then grilled before eating. Chuncheon chicken ribs are famous.




설렁탕 Seolleongtang (Beef bone soup)
Ingredients: Rice, beef, beef broth, diced green onion, minced garlic, red pepper power, pepper, salt

Taste:
Description: Beef is added to beef broth and stewed for a long time before being served with rice and various seasonings. The deep, rich taste of the broth, boiled for over 10 hours, is simply delicious.




갈비탕 Galbitang (Beef rib soup)
Ingredients: Beef rib (or pork rib), radish, diced green onion, minced garlic, pepper, sesame oil, sesame seed

Taste:
Description: Ribs are boiled with radishes to create a savory soup. Eaten together with rice, the broth is a delight.




죽 Juk (Porridge)
Ingredients: Various grains

Taste:
Description: Water (6 or 7 times the amount of grain) is poured over grain and boiled for a long time. There are many variations of juk such as pine nut juk, sesame juk, jujube juk, red bean juk, beef juk, pumpkin juk, and abalone juk.

From : Korea Tourism Organization

The History of Kimchi

• Origin of Kimchi
For as long as humans have been cultivating they have enjoyed the nutritional elements of vegetables. However, the cold winter months, when cultivation was practically impossible, soon led to the development of a storage method knowns as 'pickling'. Rich in vitamins and minerals, kimchi was conceived in Korea around the 7th century.

• Use of Hot Red Pepper Powder
Many years ago, kimchi was merely regarded as a salted vegetable. Yet, throughout the 12th century, with the addition of several spices and seasonings, it grew steadily in popularity. It wasn't until the 18th century that hot red pepper was finally used as one of the major ingredients for making kimchi. In fact, the very same kimchi as we know it today has retained the same qualities and cooking preparations that prevailed ever since it was first introduced.

•The Origin of the Name, Kimchi
It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi.

•Reasons Why Kimchi Was Developed in Korea
Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology for salting fish which was frequently used as a seasoning; (3) cabbages (brassica) appropriate for making kimchi were widely grown.

•Major Historical Periods of Korea
The development of kimchi is reportedly rooted in the agrarian culture that began before the era of the Three Kingdoms on the Korean Peninsula. Due to the cold Korean winter, they had to come up with the storage technology for vegetables as a means of securing food.
-Kimchi in Ancient Times
It is difficult to identify the development of kimchi throughout ancient times, as historical
records remain scarcely available. We can only assume that they simply salted vegetables in
order to preserve them as long as possible.
-Kimchi during the Goryeo Kingdom
Although there are records that clearly indicate the root of kimchi's discovery, cabbage was
first mentioned in an oriental medicine book titled 'Hanyakgugeupbang'. There were two types
of kimchi - jangajji (sliced radish preserved in soy sauce) and sunmu sogeumjeori (salted
radish). In this period, kimchi began to receive new attention as a processed food enjoyable
regardless of season as well as storage food for winter. It is suspected that the development of
seasonings at that time enabled spicy kimchi to appear.
-Kimchi in the Joseon Period
It was after foreign vegetables, in particular, cabbages (brassica) were introduced and used as
the main ingredient that the current form of kimchi was conceived. Hot red pepper was
imported to Korea from Japan in the early 17th century (after the Japanese invasion of Korea
in 1592), but it took roughly 200 years until it was actively used as an ingredient in kimchi.
Therefore, it was only during the late Joseon period that kimchi became associated with its red
color.

•Royal Court of Joseon
-Kimchi in the Royal Court of Joseon
Normally three types of kimchi- whole-cabbage kimchi (jeotgukji), diced-radish kimchi
(kkakdugi) and water kimchi, were served to the kings of Joseon. Jeotgukji for a good deal of
pickled fish was added to the kimchi. A cooking book of Joseon, Joseon massangsansik
yorijebeop, explains how to make jeotgukji as follows:First, cut well-washed cabbages and
radishes into small chunks and salt them. Second, mix them with chopped hot red pepper,
garlic, dropwort (minari), leaf mustards (gat) and some seaweed. Third, boil fermented fish in
some water and cool it. Fourth, add the fish to the above mixture. Fifth, store it in a pot and
wait till it is fermented.Even though the main ingredients of water kimchi (dongchimi) are
radish and water, more garnishes were used to enhance the taste in the royal court of Joseon.
The radishes used for water kimchi should be of a wholesome shape. In addition, they should
be washed and salted for a day before being stored in a jar buried under ground. There is an
anecdote that King Gojong, the second last king of the Joseon Kingdom, liked cold noodles in
dongchimi juice mixed with some beef juice as a winter-night-meal. Hence, special water
kimchi was prepared with pears, which were exclusively used for the cold noodles.
-Modern Kimchi
Kimchi has been scientifically proven to be high in nutrition and is often recommended as a
valuable food source both at home and abroad. In fact, there has been a significant increase in
kimchi exports in recent years. Korean immigrants to China, Russia, Hawaii and Japan first
introduced kimchi abroad, and have continued to eat kimchi as a side dish. It gradually gained
popularity even among foreigners. Accordingly, kimchi may be found wherever Koreans live.
In America and Japan especially, where relatively many Koreans live, packaged kimchi is
easily available. In the past, the production and consumption of kimchi was confined to Korean
societies, however, in recent years it has become a globally recognized food.

From : Korea Tourism Organization

Types of Korean Food

Visitors to Korea will discover a wide array of unique and delicious food.
Korea was once a primarily agricultural nation, and since ancient times rice has been cultivated as Koreans' staple food. These days Korean cuisine also contains a large variety of meat and fish dishes along with wild greens and vegetables. Various preserved food, such as kimchi (fermented spicy cabbage), jeotgal (seafood fermented in salt) and doenjang (fermented soy bean paste) are particularly popular due to their distinctive flavor and high nutritional value.

In Korean cuisine all the dishes are served at the same time. A typical meal normally includes rice, soup, and several side dishes, the number of which vary. Traditionally, lower classes had three side dishes, while royal families would have twelve.
In Korea, like in neighboring China and Japan, people eat with chopsticks. However, a spoon is used more often in Korea, especially when soups are served. Formal rules have developed for table setting, which can vary depending on whether a noodle or meat dish is served.

Food is a very important part of Korea culture, and Koreans pay great attention to the way in which food is served.



Different Kinds of Traditional Korean Food


1. Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple food for Koreans, it is eaten with almost every meal. In Korea people eat short-grained rice, as apposed to the long- grained Indian rice. Korean rice is often sticky in texture, and sometimes it is combined with beans, chestnuts, sorghum, red beans, barley or other cereals for added flavor and nutrition. Juk (porridge) is a light meal, which is highly nutritious. Juk is often made with rice, to which abalone, ginseng, pine nuts, vegetables, chicken, or bean sprouts can be added. As well as rice porridge, red bean porridge and pumpkin porridge are also delicious.




2. Guk (soup)
Korean meals traditionally consist of a soup served with rice. The soup can be made from vegetables, meat, fish, shellfish, seaweed, or beef bones.



3. Jjigae (stew)
Jjigae is similar to guk but is thicker and has a stronger taste. The most famous jjigae (doenjang-jjigae )is made from preserved soy bean paste. Jjigae is usually spicy and served piping hot in a heated stone bowl.




4. Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes. Meat and fish are prepared with vegetables and soaked in soy bean sauce. The ingredients are then slowly boiled over a low heat.





5. Namul (vegetables or wild greens)
Namul consists of vegetables of wild greens, which have been slightly boiled or fried, and mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices.


6. Jeotgal (seafood fermented in salt)
Jeotgal is a very salty food made from naturally preserved fish, shellfish, shrimp, oysters, fish roe, intestines and other ingredients.


7. Gui (broiled/barbecued dishes)
Gui is when marinated fish or meat are barbecued over a charcoal fire. The most popular gui dishes are meats, such as bulgogi and galbi, however, there are also many fish dishes which are cooked this way.


8. Jeon (pan-fried dishes)
Jeon is a kind of Korean pancake. Mushrooms, pumpkin, slices of dried fish, oysters, unripened red peppers, meat, or other ingredients are mixed with salt and black pepper, dipped in flour and egg and then fried in oil.


9. Mandu (dumpling)
Mandu are Korean dumplings, which are stuffed with beef, mushrooms, stir-fried zucchini, and mungbean sprouts. Pork, chicken, fish or kimchi are sometimes used instead of beef.

From : Korea Tourism Organization