멈추지않아

• Introduction Gimjang is a traditional Korean event in which kimchi is prepared for eomdong (the coldest 3 or 4 months of winter). The main ingredients of gimjang kimchi are Korean cabbage and radish. Additional ingredients include spicy vegetables such as parsley, mustard leaf, garlic, green onion and ginger. Pickled fish and powdered red pepper are used to give kimchi its unique flavors. To fully enjoy its flavor, it is very important to prevent kimchi from turning sour. Kimchi contains vitamins A, C and a number of lactic acids, which are produced as kimchi ferments. Lactic acid generates chemical reaction, which is effective to curing intestinal disorders. In winter, vitamin C deficiency can occur because vegetable supply is quite short. Without gimjang kimchi, we would have ruined our health. Since kimchi is so nutritious in many ways, it is called a "winter staple". This is why you can find kimchi in any region and in any household in Korea. • The making of kimchi ① Cabbage, radish, peppers, and garlic are among the ingredients used to prepare the filling for kimchi.Thin strips of radishes and scallions, minced garlic and red pepper powder are all mixed together. ② The cabbage is cut in half, salted and placed aside for one night. The following day the cabbage is rinsed well and the excess water is drained away. ③ The cabbage is then ready for the filling. The filling is evenly placed between each leaf of cabbage. ④ In order to keep all of the filling securely in the cabbage, the entire cabbage is wrapped with an outermost leaf and allowed to ferment for about 1 week. ⑤ The fermented kimchi is sliced and placed in a dish for all to enjoy. • Gimjang Season Each big Korean city has a temporary market for gimjang when kimchi is being made at the onset of the winter season. bangadari cabbage, which is raised in bangadari on the outskirts of Seoul, is regarded as the best cabbage. Gaesung cabbage is suitable for bossam kimchi (wrapped-up kimchi) because its middle part is thin and its leaves are large. Traditional Korean families used one or two hundred head of Korean cabbages for gimjang. Nowadays, thanks to green house cultivation, vegetables are produced in all four seasons. As a result, the amount of gimjang kimchi is decreasing. • Maturing of Kimchi Gimjang kimchi becomes the most delicious when the temperature is kept at around 5 degrees. For the best result, kimchi is preserved in the kimchi storage area and the kimchi jar is covered with a straw cushion. The jars are moved from time on the ground of the kimchi storage. The straw cushion keeps out the cold and reproduces the bacteria, which make kimchi mature. Korean farm families have individually owned their straw-fenced kimchi storage in their backyard.

• Origin of Kimchi Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea around the 7th century. • Use of Hot Red Pepper Powder At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi. In particular, thanks to the introduction of cabbages in the 19th century, they witnessed the same type of kimchi as we know it today. • 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 of slating 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 of vegetables as a means of securing food. - Kimchi in Ancient Times It is difficult to identify the process of development of kimchi in ancient times, as historical records of the times are barely available. We can only assume that they simply salted vegetables in order to keep them as long as possible. - Kimchi during the Goryeo Kingdom Though no direct records as to kimchi are found as in the previous period, cabbages are 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 material that the current type of kimchi was formed. Hot red pepper was import!ed 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 of Kimnchi. Therefore, it was only during the late Joseon 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 for the kings of Joseon. Jeotgukji for a good deal of pickled fish (e.g. croakers) 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 it to the above blended stuffs. Fifth, store them in a pot and wait till they are fermented. Even if the main materials 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 Joseon Kingdom liked cold noodle in the dongchimi juice mixed with some beef juice as a winter-night-meal. Hence, they prepared special water kimchi with pears, which were exclusively used for the cold noodle. - Modern Kimchi Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists at home and abroad. So the export of kimchi to foreign countries is rapidly increasing. 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. Especially in America and Japan where relatively many Koreans live, packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, but nowadays it has become a global food.

Snacks

Korea is considered paradise when it comes to food. It has it all: Korean, Western, Chinese, and of course such fast food restaurants like McDonald's and Burger King as well as foreign restaurant chains Bennigan's and Outback Steak House. Among these choices the most reasonably priced food can 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 reasonable 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 is not usually eaten as the 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.

Seoul

 

 

Seoul itself does not produce many kinds of food resources. However, various cooking ingredients were available to get in Seoul since it had been the capital of the nation and the center of commerce.

In fact, Seoul cuisine is renowned for its elegance and variety. Seoul, Gaeseong, and Jeonju are the three top cities in Korea known for their exquisite cuisine. Being the capital of the country for over 500 years since the early Joseon dynasty, the cooking style of the dynasty still remains on cusines of Seoul.

In general, Seoul foods are seasoned moderately.Therefore, they are not too salty or spicy. Many of the royals and the nobility lived here during the Joseon dynasty, and the tradition of the noble class is persistent in Seoul cuisine. Compared to those of other regions, Seoul foods tend to be fancier and their presentation shows more formality.

Seasonings were used as finely diced. Foods from the northern provinces are large in quantity and simple in display. As compared with that foods from Seoul consider their polish style than quantity in large. The court cuisine was spread to noble households, and Seoul foods still show the traces of the court cuisine. For example, banga, the noble class, has its own cooking style as a part of Seoul cusine.

Pansori (Korean Opera) 'Pansori', often referred to as Korean Opera, is a type of traditional Korean music which tells a themed story in the form of music theater, with two musicians sharing the spotlight- a singer ('sorikkun') and a drummer ('gosu'). The singer plays the central role through his singing, words, and body language while the drummer plays an accompanying role by providing the rhythm and shouting words of encouragement to add to the passion of the performance. With a distinct, inimitable sound, rhythm, and singing technique, Pansori is truly representative of Korea's unique cultural landscape.

Pansori first emerged during the mid Joseon era (1392-1910), when common culture began to evolve. The scribes of Pansori and the year of their origins are hard to pinpoint- it began as an oral tradition that was continued by professional entertainers. During the Joseon era, entertainers were regarded as lowly peasants, which explains why Pansori remained mostly in commoners' circles. But towards the end of the Joseon era, aristocrats took notice- and the audience for Pansori operas increased. Originally a collection of 12 operas, there are now regrettably only 5 that come down to us today- Chunhyangga, Simcheongga, Heungbuga, Jeokbyeokga, and Sugungga. A Pansori performance is lengthy, some even taking from 4 to 5 hours to complete. In 2003, Pansori was officially recognized by UNESCO as a important piece of world culture.

Pansori's 5 'Madang'

(* The 5 Pansori operas are called 'madang', a word which literally means courtyard but carries strong ties to traditional and folk games. In short, Pansori was considered a form of traditional play. The suffix of 'ga' at the end of each 'madang' name means 'song'.) Chunhyangga: The old novel 'Chunhyangjeon' in opera form. The love story of Sung Chunhyang, the daughter of a courtesan, and Lee Mongyong, the son of an aristocrat. Of the 5 Pansori 'madang', it is valued the greatest in terms of musical and literary achievement. Famed portions of the opera include 'Sarangga' (love song), 'Ibyeolga' (farewell song), and 'Okjungga' (prison cell song). Simcheongga: The old story of 'Simcheongjeon' in opera form. Simcheong, the daughter of a blind man who sought to regain her father's vision by offering rice at a temple, she sold herself to a boatman as a sacrifice to the ocean in exchange for the rice. The Dragon King of the sea, however, was touched by her love and rescued her, reuniting her with her beloved father. A child's love for the parent is the central theme of this story. Heungbuga : The old story of 'Heungbujeon' in opera form. There are two brothers, Nolbu and Heungbu. Nolbu is older and wealthy, with a wicked heart. The younger brother, Heungbu, is poor but is a kind soul. When Heungbu comes into fortune by helping a swallow with a broken leg, the envious Nolbu purposely breaks the leg of a swallow and fixes it before setting it free in the hopes that he will be likewise awarded. The simple moral kernel of the tale is that goodness is awarded and wickedness punished. Jeokbyeokga: A portion of the Chinese tale 'Samgukjiyeon' transferred into opera form. Famous songs include the 'Samgochoryeo' and 'Jeokbyeokgang River Battle'. Sugungga: The old story 'Tokkijeon' in opera form. When the underwater Dragon King falls ill, he sends a sea turtle to land in order to find the liver of a hare to use as medicine. The opera contains much humorous banter between the characters.

Bulguksa, the Temple of the Land Buddha, sits mid-slope on Mt. Tohamsan. Its construction was completed under the supervision of Prime Minister Kim Dae-seong in the 10th year of King Gyeongdeok's reign of the Silla Kingdom (751). The temple manifests both terrestrial and celestial abodes: the mundane world as represented by Shakyamuni Buddha's Lotus Sutra; the paradise governed by the Amitabha Buddha as described in the Book of the Constant Life, and the other paradise, the Land of Perfect Bliss of the Vairocana, the Resplendent Buddha, as described in the Avatamska Sutra. Buddha, as described in the Avatamska Sutra. The cloistered compound is largely divided into two courts: one, centering on Daeungjeon, the Hall of Shakyamuni, contains Cheongungyo, the Blue Cloud Bridge, Baegungyo, the White Cloud Bridge, Jahamun, the Gate of Purple Mist, Beomyeongnu, the Pavilion of Mount Meru, Jwagyeongnu, the Left Sutra Hall, Dabotap, the Pagoda of Abundant Treasures, Seokgatap, the Pagoda of Shakyamuni, and Museoljeon, the Hall of Discourse; the other, centering on Geungnakjeon, the Hall of Paradise, contains Chilbogyo, the Seven Treasure Bridge, Yeonhwagyo, the Lotus Flower Bridge, and Anyangmun, the Gate to Nirvana. Seokgatap and Dabotap are the most eye-catching of these architectural masterpieces. Dedicated to the Shakyamuni Buddha and the Prabhutaratna (the Buddha of Abundant Treasures), these two pagodas represent these Buddhas as residing in the temple, well exemplifying the Silla people's desire to embody Buddhist ideals in the mundane world. Tucked away on the eastern slope of the peak of Mt. Tohamsan is Seokguram Buddhist Grotto, a hermitage of Bulguksa, also known to have been built by Kim Dae-seong. This granite sanctuary sums up the religious enthusiasm, architectural technology, and immaculate workmanship of the Silla people, making it a rare landmark of world religious art. Seokguram consists of an antechamber which holds reliefs of eight guardian deities and two Vajrapanis; a short corridor carved with four heavenly kings; and the main rotunda which enshrines in its center the seated main Buddha, Shakyamuni Tathagata (the Incarnation of Truth). Along the lower part of the circular wall are reliefs of an 11-faced Avalokitesvara, ten disciples, Manjusri, Sakradevanam Indra, Mahabrahmandah, and Samantabhadra. Above these at about eye-level are ten niches, each enshrining a bodhisattva. The main Buddha under the vault of the rotunda wears a smile of serene benevolence which has been appreciated as the zenith of what man can achieve through stone sculpture. It is as if the Buddha is about to preach to us at any moment, to enlighten the good human nature innate within us. For its sheer culmination of Buddhist beliefs, aesthetics, and advanced engineering, Seokguram was registered on UNESCO's World Cultural Heritage List, together with Bulguksa Temple, in December of 1995.

King Sejong, the 4th king of the Joseon Dynasty, concerned that the majority of the common people could not learn the written Chinese then in use in Korea because of its structural difference from Korean, created the Korean alphabet, which he called Hunmin Jeongeum, (Proper Sounds to Instruct the People). The task was completed in the 25th year of his reign, 1443. Three years later, at the king's command, the alphabet was promulgated by the Jiphyeonjeon, or "Hall of the Worthy ", in a 33-page book in Chinese, Hunmin Jeongeum Haeryebon, The Explanatory Edition of the Proper Sounds to Instruct the People

This work consists of two parts. The first part, written by King Sejong himself, contains a preface setting at his purpose in creating the new alphabet followed by the main text, which explains each of the 28 letters, with examples of consonant-vowel combinations. The second part, written by Jeong In-ji and seven other scholars of Jiphyeonjeon, consists of six chapters: 'An Explanation of the Design of the Letters,' which expounds the phonetic and philosophical principles by which the new letters were made, 'An Explanation of the Initials,' which presents the 17 consonants which appear in syllable-initial position, 'An Explanation of the Medials,' which presents the 11 vowels, 'An Explanation of the Finals,' which presents the consonants appearing in syllable-final position, 'An Explanation of the Combining of the Letters,' which demonstrates how the initials, medials, and finals are assembled to form syllables, and 'Examples of the Use of the Letters,' which shows words written with the new letters. These are followed by a postface by Jeong In-ji.

Hangeul, as this alphabet has come to be known, is unique among the world's writing systems in having been created at a specifiable time by identifiable people, without any direct influence from already existing writing systems, to become a national written language. Moreover, no other writing system has ever been promulgated in an explanatory volume. Hangeul originally had 28 letters, but four letters have dropped out of use, leaving 24 letters, 14 consonants and 10 vowels. Hunmin Jeongeum was designated as National Treasure No. 70 to ensure its preservation and was registered in UNESCO's Memory of the World in October 1997.