1.
Culture of Korea
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The traditional culture of Korea refers to the shared cultural heritage of the Korean Peninsula. Since the mid-20th century, the peninsula has been split politically between and, resulting in a number of cultural differences, before Joseon Dynasty, the practice of Korean shamanism was deeply rooted in the Korean culture. Music, there is a distinction between court dance and folk dance, common court dances are jeongjaemu performed at banquets, and ilmu, performed at Korean Confucian rituals. Jeongjaemu is divided into native dances and forms imported from Central Asia, ilmu are divided into civil dance and military dance. Many mask dramas and mask dances are performed in regional areas of Korea. The traditional clothing is the genja, it is a kind of dress that women wear on festivals. It is pink with multiple symbols around the neck area, traditional choreography of court dances is reflected in many contemporary productions. Taekkyeon, a traditional Korean martial art, is central to the classic Korean dance, taekkyeon, being a complete system of integrated movement, found its core techniques adaptable to mask, dance and other traditional artforms of Korea. The earliest paintings found on the Korean peninsula are petroglyphs of prehistoric times, with the arrival of Buddhism from India via China, different techniques were introduced. These techniques quickly established themselves as the techniques, but indigenous techniques still survived. There is a tendency towards naturalism with subjects such as landscapes, flowers. Ink is the most common material used, and it is painted on paper or silk. In the 18th century indigenous techniques were advanced, particularly in calligraphy, Arts are both influenced by tradition and realism. For example, Han’s near-photographic Break Time at the Ironworks shows muscular men dripping with sweat, jeong Son’s Peak Chonnyo of Mount Kumgang is a classical Korean landscape of towering cliffs shrouded by mists. There is a set of handicrafts produced in Korea. Most of the handicrafts are created for an everyday use. Traditionally, metal, wood, fabric, lacquerware, and earthenware were the materials used. Ancient handicrafts, such as red and black pottery, share similarities with pottery of Chinese cultures along the Yellow River, the relics found of the Bronze Age, however, are distinctive and more elaborate
2.
History of Korea
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The Lower Paleolithic era in the Korean Peninsula began roughly half a million years ago. The earliest known Korean pottery dates to around 8000 BC, and the Neolithic period began after 6000 BC, followed by the Bronze Age by 800 BC, and the Iron Age around 400 BC. According to the mythic account recounted in the Samguk Yusa, the Gojoseon kingdom was founded in northern Korea, the Gija Joseon was purportedly founded in 12th century BC, and its existence and role have been controversial in the modern era. The written historical record on Gojoseon can be found from early 7th century BC, the Jin state was formed in southern Korea by the 3rd century BC. In the 2nd century BC, Gija Joseon was replaced by Wiman Joseon which fell to the Han China near the end of the century and this resulted in the fall of Gojoseon and led to succeeding warring states, the Proto–Three Kingdoms period that spanned the later Iron Age. From the 1st century, Goguryeo, Baekje, and Silla grew to control the peninsula, in 698, Dae Jo-yeong established Balhae in old territories of Goguryeo, which led to the North South States Period. In the late 9th century, Silla was divided into the Later Three Kingdoms, during the Goryeo period, laws were codified, a civil service system was introduced, and culture influenced by Buddhism flourished. However, Mongol invasions in the 13th century brought Goryeo under its influence until the mid-14th century, in 1392, General Yi Seong-gye established the Joseon dynasty after a coup that overthrew the Goryeo dynasty in 1388. After enjoying a period of peace for two centuries, the Joseon dynasty faced foreign invasions and internal fractional strifes, beginning in 1592 until 1637. Henceforth, Joseon gradually became more and more isolationist and stagnant, by the mid 19th century, with the country unwilling to modernize, and encroachment of European powers, Joseon Korea was forced to sign unequal treaties with foreign powers. However, in 1905, the Korean Empire was forced to sign a treaty and in 1910 Japan annexed the Korean Empire. Korean resistance was manifested in the widespread nonviolent March 1st Movement of 1919, thereafter the resistance movements, coordinated by the Provisional Government of the Republic of Korea in exile, were largely active in neighboring Manchuria, China and Siberia. Figures from these organizations would become important in post WWII Korea. After the end of WW2 in 1945, the country was divided into an area, protected by the Soviets. In 1948, when the failed to agree on the formation of a single government. The new premier of North Korea, Kim il-Sung launched the Korean War in 1950 in an attempt to reunify the country under Communist rule. After immense material and human destruction, the conflict ended with a cease-fire in 1953, both states were accepted into the United Nations in 1991. While both countries were essentially military rule after the war, South Korea eventually liberalized
3.
Tradition
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A tradition is a belief or behavior passed down within a group or society with symbolic meaning or special significance with origins in the past. Common examples include holidays or impractical but socially meaningful clothes, there are about 150 new traditions made each year. Traditions can persist and evolve for thousands of years—the word tradition itself derives from the Latin tradere or traderer literally meaning to transmit, to hand over, to give for safekeeping. While it is assumed that traditions have ancient history, many traditions have been invented on purpose, whether that be political or cultural. Various academic disciplines also use the word in a variety of ways, one way tradition is used more simply, often in academic work but elsewhere also, is to indicate the quality of a piece of information being discussed. For example, According to tradition, Homer was born on Chios and this tradition may never be proven or disproven. In another example, King Arthur, by tradition a true British king, has inspired many well loved stories, of course whether they are documented fact or not does not decrease their value as cultural history and literature. Aside from this use in describing the quality of information, various scholarly fields define the term differently, for example, anthropology and biology have each defined tradition it more precisely than in conventional, as described below, in order to facilitate scholarly discourse. The concept of tradition, as the notion of holding on to a time, is also found in political and philosophical discourse. For example, it is the basis of the concept of traditionalism. In artistic contexts, tradition is used to decide the correct display of an art form, for example, in the performance of traditional genres, adherence to guidelines dictating how an art form should be composed are given greater importance than the performers own preferences. A number of factors can exacerbate the loss of tradition, including industrialization, globalization, in response to this, tradition-preservation attempts have now been started in many countries around the world, focusing on aspects such as traditional languages. Tradition is usually contrasted with the goal of modernity and should be differentiated from customs, conventions, laws, norms, routines, rules and similar concepts. The English word tradition comes from the Latin traditio, the noun from the verb traderere or tradere, it was used in Roman law to refer to the concept of legal transfers. As with many other terms, there are many definitions of tradition. Tradition can also refer to beliefs or customs that are Prehistoric, with lost or arcane origins, originally, traditions were passed orally, without the need for a writing system. Tools to aid this process include poetic devices such as rhyme, the stories thus preserved are also referred to as tradition, or as part of an oral tradition. Even such traditions, however, are presumed to have originated at some point, Traditions are often presumed to be ancient, unalterable, and deeply important, though they may sometimes be much less natural than is presumed
4.
Etiquette in South Korea
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In South Korea, etiquette, or the code of social behavior that governs human interactions, is largely derived from Korean Confucianism and focuses on the core values of this religion. In addition to general behaviour, etiquette in South Korea also determines how to behave with respect to social status. Although most aspects of etiquette are accepted by the country at large, customs can be localized to regions or influenced by other cultures, namely China, Japan. There are several points of etiquette in South Korea that are defined by either cultural taboos or broader concerns about manners, the following three practices are examples of widespread and recognizable concerns to native South Koreans as a whole. Using the number four is considered unlucky, even ominous, as the pronunciation of the word four and it is also considered bad luck to select the fourth floor in an elevator, some are even built without a fourth floor button. Gifts are also given in multiples of four, whereas giving items in multiples of seven is considered lucky. Kissing in public is looked down upon and seen as highly immodest among older individuals in South Korea and this has become less taboo with the current generation of young adults, but is still widely discouraged by elders. Dressing well is important in South Korea, it is considered a sign of respect, wearing a suit and tie is typically appropriate in formal situations, such as meeting new people. South Koreans also dress well for civic activities, especially in cities like Seoul. South Koreans usually shake hands when they meet for the first time, in order to show respect, individuals support their right forearms with their left hand. The bow is also a traditional South Korean greeting and is accompanied by a handshake among men. South Koreans consider it a violation to be touched by someone who is not a relative or close friend. Touching, patting, or back slapping is to be avoided during interactions, in addition, direct eye contact between juniors and seniors should be avoided because it is seen as impolite or even a challenge. Table etiquette in South Korea can be traced back to the Confucian philosophies of the Joseon period, traditionally when dining, South Koreans use cushions to sit on the floor and eat from a low table. The floor is generally heated by the ondol, a heating system. This custom is common at many restaurants in South Korea. The dining area in a restaurant is generally on a raised platform, today, most restaurants also have tables and chairs for visitors who feel uncomfortable sitting on the floor. Unlike the Chinese or Japanese, South Koreans never raise a rice bowl to their mouth, during a meal, bowls and dishes remain on the table
5.
Korean mask
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Korean masks have a long tradition with the use in a variety of contexts. Masks are called tal in Korean, but they are known by many others names such as gamyeon, gwangdae, chorani, talbak. Korean Mask come with black cloth attached to the sides of the designed to cover the back of the head. The present uses are as masks for tourist souvenirs, or on cell-phones where they hang as good-luck talismans. There are two ways to categorize masks, religious masks and artistic masks, religious masks were often used to ward off evil spirits and the artistics masks were mostly used in dances and theater shows. Masks which use for dance in Korea are about 250 types, masks in central district usually look pretty and similar to human face more and in the southern province masks are for satire and Shamanistic. The often horrifying or grotesque masks were used in shamanistic practices for their ability to evoke fear, the masks were often made of alder wood, with several coats of lacquer to give the masks gloss, and waterproof them for wearing. They were usually painted, and often had hinges for mouth movement. Typically one sees the following some of which are designated as cultural properties. The Hahoe, Sandae and Talchum are all traditional Korean mask dramas of ritual. Hahoe Byeolsin gut is a kind of exorcist play while performers wear mask such as yangbantal, bunetal, seonbital, gaksital, chorangital, halmital, jujital, jungital, baekjeongtal, and imaetal. The mask play of Hahoe Byeolsin Exorcism itself was classified as important intangible cultural asset #69 by the South Korean government on November 17,1980, Hahoe and Byeolsin masks themselves were also labelled South Korean national treasure #121 at the same time. The Hahoe mask dance is one of the dramas of Pungcheon Hahoe village in Andong city. 11 Korean culture Korean theatre Korean art Hahoe village Talchum Korean performance masks Korean Drama Traditional
6.
Kisaeng
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Kisaeng, sometimes called ginyeo, were artists who worked to entertain others, such as the yangbans and kings. They were also courtesans, providing sexual services, first appearing in Goryeo, kisaeng were governments legal entertainers, required to perform various functions for the state. Many were employed at court, but they were spread throughout the country. They were carefully trained and frequently accomplished in the arts, poetry. Aside from entertainment, these roles included medical care and needlework, kisaengs play an important role in Korean conceptions of the traditional culture of the Joseon. Some of Koreas oldest and most popular stories, such as Chunhyangjeon, although the names of most real kisaeng have been forgotten, a few are remembered for an outstanding attribute, such as skill or loyalty. The most famous of these is the 16th-century Hwang Jini, throughout the Goryeo and Joseon periods, kisaeng held the status of cheonmin, the lowest in society. They shared this status with other entertainers, as well as butchers, status was hereditary, so the children of a kisaeng were also of cheonmin status, and daughters automatically became kisaeng as well. Beginning in the Goryeo period, the offices in each district kept a registry of kisaeng. The same practice was followed for conscripted slaves, kisaeng could only be released from their position if a hefty price was paid to the government, this could only be done by a wealthy patron, typically a high government official. Many kisaeng were skilled in poetry, and numerous sijo composed by kisaeng have survived and these often reflect themes of heartache and parting, similar to poems composed by scholars in exile. In addition, some of the most famous poems were composed to persuade prominent scholars to spend the night. Indeed, the style came to be associated with kisaeng women. Kisaeng attached to a government office were known as gwan-gi. They were separately entered on the census rolls, the kisaeng were regarded as of significantly higher status than the slaves, although technically they were all of cheonmin rank. In Koreas structured, hierarchical society, gisaeng were technically slaves, for this reason, they were sometimes spoken of as possessing the body of the lower class but the mind of the aristocrat. The career of most kisaeng was very short, generally peaking at age 16 or 17, only a few kisaeng were able to maintain their business for very long beyond this time. It may be for this reason that the training institutes accepted entrants as young as eight
7.
Jjimjilbang
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A jjimjilbang is a large, gender-segregated public bathhouse in Korea, furnished with hot tubs, showers, Korean traditional kiln saunas and massage tables. Jjimjil is derived from the words meaning heating, many of the sleeping rooms have themes or elements to them. Usually jjimjilbangs will have rooms with temperatures to suit guests preferred relaxing temperatures. The walls are decorated with woods, minerals, crystals, stones, the elements used have traditional Korean medicinal purposes in the rooms. Most jjimjilbangs are open 24 hours and are a weekend getaway for Korean families. During the week, many hardworking Korean men, whose families live out of the city for cost savings, the cost is around 8, 000-12,000 won to enter, and one can sleep overnight and enjoy the bathhouse and sauna. Jjimjilbangs usually operate 24 hours a day, in the entrance, there are the doors labelled “men” or “women” and shoes are to be stored using a given key. Once inside, the locker key is exchanged with another locker key to store clothes. Afterwards bathers walk into the bathhouse area and take a shower. Then, one should wear the clothes, which are received with the locker key. In the bathing areas, there are kiln saunas with themes including a jade, a salt, or mineral kiln, often there are several kilns with temperatures ranging from 60 to 120 degrees Fahrenheit. The temperature of the kilns is displayed on a sign at the entrance, jjimjilbangs are kept in a very sanitary condition for the health of patrons, and most are cleaned continuously. No harsh chemicals are used in the waters or saunas, all wet areas prohibit the use of clothing for safety reasons. With the extreme heat of the baths and steam rooms, it is believed that toxic chemicals can leach out of apparel and it is also believed that if you wear a swimsuit or cover up you may be trying to hide a disease. Recently, the quality and healthiness of some jjimjilbangs were questioned. Concerns about the clothes increasing atopy symptoms in patients, or even of accidentally hosting parasites, were voiced, iced Sikhye is a sweet rice beverage. Baked eggs are eggs slow-cooked in the hottest sauna and they are eaten like a hard-boiled egg. Miyeokguk is a made from miyeok, a type of seaweed
8.
Korean cuisine
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Korean cuisine has evolved through centuries of social and political change. Korean cuisine is based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of dishes that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal, commonly used ingredients include sesame oil, doenjang, soy sauce, salt, garlic, ginger, pepper flakes, gochujang and cabbage. Ingredients and dishes vary by province, many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette, grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains, one foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. During the pre-modern era, grains such as barley and millet were the staples and were supplemented by wheat, sorghum. Rice is not a crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla, rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for tax is a character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production. As rice was prohibitively expensive when it first came to Korea, the grain was mixed with other grains to stretch the rice. White rice, which is rice with the bran removed, has been the form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in a pot called a sot or musoe sot. This method of rice cookery dates back to at least the Goryeo period, the sot is still used today, much in the same manner as it was in the past centuries. Rice is used to make a number of items, outside of the bowl of plain white rice
9.
Gimbap
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Gimbap is a Korean dish made from cooked rice and various other ingredients rolled in gim and served in bite bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a lunch, served with danmuji. It is also a popular food in Korea and abroad. The word gim refers to edible seaweed in the genus Porphyra, the word bap refers to cooked grains, without qualifiers usually cooked rice. The word gimbap isnt found in Korean language until the modern era, production of gim in Gyeongsang and Jeolla Provinces is reported in the books from 15th century, such as Gyeongsang-do Jiriji and Sinjeung Dongguk Yeoji Seungnam. Eating cooked rice rolled in gim is also a custom of standing in Korea. Yeoryang Sesigi, a Joseon book from 1819, describes the dish using the word bokssam, however, there are two different and conflicting versions of the origin of modern form of gimbap. Some sources say it was derived from norimaki, a Japanese sushi variant, other sources say the food was developed from the local tradition of rolling bap and banchan in gim. Nowadays, gimbap and norimaki are treated as distinct dishes in both Japan and Korea, the former called kinpapu in Japanese and the latter called gimchobap or norimaki in Korean. Gimbap usually contains more ingredients and is seasoned with sesame oil, the literal translation of the word gimbap is seaweed rice. These two things are the most basic components of gimbap, from there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh. Traditionally, the rice is seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye, vegetables usually include cucumbers, spinach, carrots and danmuji. After the gimbap has been rolled and sliced, it is served with danmuji. Short grain white rice is used, although short-grain brown rice. Rarely, sweet rice is mixed in gimbap rice, nowadays, the rice in gimbap can be many kinds of black rice, boiled rice and cereals etc. Gim is dried, pressed seaweed made from the edible species, gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. The oil used for roasting gim is traditionally sesame oil, however, today, corn and canola oils are commonly used
10.
Patbingsu
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Patbingsu is a Korean shaved ice dessert with sweet toppings such as chopped fruit, condensed milk, fruit syrup, and red beans. Varieties with ingredients other than red beans are called bingsu and also with the anglicized spelling bingsoo, the snack is highly popular in Korea. The food originally began as ice shavings with red bean paste and it was traded among government officials. Many varieties of patbingsu exist in contemporary culture, the early forms of patbingsu consisted of shaved ice and two or three ingredients, such as, red bean paste, tteok, and ground nut powder. The earliest forms of patbingsu can be found in the Joseon Dynasty, government records show officials sharing crushed ice topped with various fruits. The modern forms of patbingsu are reputed to have originated during the period of Korea under Japanese rule with the introduction of a red bean paste dish. However, the combination of a red paste and shaved ice is a Korean invention. During the Korean War, foreign influence led to the inclusion of such as fruit cocktail, ice cream, fruits, nuts, cereal, and syrups. In the 1970s and 1980s, popular ingredients included fruit cocktail, whipped cream, currently, there are a variety of patbingsu types and flavors. Many bingsus do not follow the tradition and some do not include the red bean paste, some popular flavors are, green tea, coffee, and yogurt. Patbingsu can be found at most fast food restaurants, cafes, patbingsu is also a very popular dessert at cafés in Vancouver, New Yorks, Los Angeles, or Atlantas Koreatown. Korean cuisine Ais kacang Baobing Halo halo Kakigori Grattachecca
11.
Bibimbap
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Bibimbap, sometimes anglicized as bi bim bap or bi bim bop, is a Korean dish. The word literally means mixed rice, Bibimbap is served as a bowl of warm white rice topped with namul and gochujang, soy sauce, or doenjang. A raw or fried egg and sliced meat are common additions, the hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap, in 2011, it was listed at number 40 on the Worlds 50 most delicious foods readers poll compiled by CNN Travel. The name bibimbap was adopted in the early 20th century, from the Joseon Period until the 20th century, Bibimbap was called goldongban, which means rice made by mixing various types of food. This dish was eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice, Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people. Bibimbap was served to the king usually as a lunch or a between-meal snack, Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥, some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite in a bowl before partaking in it. Since the late 20th century, bibimbap has become widespread in different countries and it is also served on many airlines connecting to South Korea. Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu, mushrooms, doraji, and gim, as well as spinach, soybean sprouts, and gosari. Dubu, either plain or sautéed, or a leaf of lettuce may be added, for visual appeal, the vegetables are often placed so adjacent colors complement each other. In the South Korean version, sesame oil, red pepper paste, the bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with oil, making the layer of the rice touching the bowl cook to a crisp. This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just prior to consumption. The city of Jeonju, the capital of the North Jeolla Province of South Korea, is famous throughout the nation for its version of bibimbap, the term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant, there are numerous other kinds of bibimbap as well, such as sprout bibimbap, wild herb bibimbap, and brass bowl bibimbap. Bibimbap ingredients are rich in symbolism, black or dark colours represent North and the kidneys – for instance, shiitake mushrooms, bracken ferns or laver
12.
Kimchi
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There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool and these days, kimchi refrigerators are used instead. The term ji, which has its origins in archaic Korean dihi, has used to refer to kimchi since ancient times. The sound change can be described as, dihi > di > ji The Middle Korean form dihi is found in several books from Joseon. In Modern Korean, the remains as the suffix -ji in the standard language. The unpalatalized form di is preserved in Pyŏngan dialect, gimchi is the accepted word in both North and South Korean standard languages. Earlier forms of the word include timchɑi, a Middle Korean transcription of the Sino-Korean word 沈菜, timchɑi appears in Sohak Eonhae, the 16th century Korean rendition of the Chinese book, Xiaoxue. The word then became jimchui with the the loss of the vowel ɑ in Korean language, then gimchi, in Modern Korean, the hanja characters 沈菜 are pronounced chimchae, and are not used to refer to kimchi, or anything else. The word gimchi is not considered as a Sino-Korean word, older forms of the word are retained in many regional dialects, jimchae, jimchi, and dimchi. The English word kimchi perhaps originated from kimchi, the McCune–Reischauer transcription of the Korean word gimchi, the origin of kimchi dates back at least to the early period of the Three Kingdoms. A poem on Korean radish written by Yi Gyubo, a 13th century literatus, pickled radish slices make a good summer side-dish, Radish preserved in salt is a winter side-dish from start to end. The roots in the earth grow plumper everyday, Harvesting after the frost, however, early records of kimchi do not mention garlic or chili peppers. Kimchi was not red until the late 16th century, when chili peppers were introduced to Korea by Portuguese traders based in Nagasaki, the first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614. Sallim gyeongje, a 17‒18th century book on management, wrote on kimchi with chili peppers. However, it was not until the 19th century that the use of peppers in kimchi was widespread. The recipes from early 19th century closely resemble todays kimchi, a 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad of ingredients, including chonggak-kimchi, oi-sobagi, seokbak-ji, and dongchimi. However, napa cabbage was introduced to Korea at the end of 19th century, and whole-cabbage kimchi similar to its current form is described in Siuijeonseo. Kimchi is a dish of both North and South Korea. S
