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.
Koreans
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Koreans are an ethnic group native to the whole Korean Peninsula and southeastern Manchuria. Over the course of the 20th century, significant Korean communities have emerged in Australia, Canada, United States and, to a lesser extent, as of 2013, there were an estimated 7.4 million ethnic Korean expatriates around the planet. South Koreans refer to themselves as Hanguk-in, or Hanguk-saram, both of which mean Korean nation people, when referring to members of the Korean diaspora, Koreans often use the term Han-in. North Koreans refer to themselves as Joseon-in or Joseon-saram, both of which literally mean Joseon people, using similar words, Koreans in China refer to themselves as Chaoxianzu in Chinese or Joseonjok in Korean, which are cognates that literally mean Joseon ethnic group. Ethnic Koreans living in Russia and Central Asia refer to themselves as Koryo-saram, alluding to Goryeo, Koreans are the descendants of the peoples that migrated for over 13. 000-7.000 years from Southeast Asia and todays Russian Far East into the Korean Peninsula and southern Manchuria. Later Chinese and other, often said to be Siberian or paleo-Asian tribes migrated into parts of Korea, archaeological evidence suggests that most of the later arriving tribes were migrants from south-central Siberia. During the Four Commanderies of Han some Chinese clans migrated to northern Korea, susumu Ōno, Ki-Moon Lee and Choong-Soon Kim suspect that proto-Dravidian people migrated to Korea and parts of Japan. Susumu Ōno suggest also an Austronesian immigration into the Korean peninsula, the largest concentration of dolmens in the world is found on the Korean Peninsula. In fact, with an estimated 35, 000-100,000 dolmen, Korean males also exhibit a moderate frequency of Haplogroup C-M217. About 2% of Korean males belong to Haplogroup D-M174, the D1b-M55 subclade has been found with maximal frequency in a small sample of the Ainu people of Japan, and is generally frequent throughout the Japanese Archipelago. Haplogroup D4 is the modal haplogroup among Koreans and among Northeast Asians in general. Haplogroup B, which very frequently in many populations of Southeast Asia, Polynesia. Haplogroup A has been detected in approximately 7% to 15% of Koreans, Haplogroup A is the most common mtDNA haplogroup among the Chukchi, Eskimo, Na-Dene, and many Amerind ethnic groups of North and Central America. The language of the Korean people is the Korean language, which uses Hangul as its writing system with some Hanja. There are more than 78 million speakers of the Korean language worldwide, estimating the size, growth rate, sex ratio, and age structure of North Koreas population has been extremely difficult. Until release of data in 1989, the 1963 edition of the North Korea Central Yearbook was the last official publication to disclose population figures. After 1963 demographers used varying methods to estimate the population, thus, on the basis of remarks made by President Kim Il-sung in 1977 concerning school attendance, the population that year was calculated at 17.2 million persons. During the 1980s, health statistics, including life expectancy and causes of mortality, were made available to the outside world
4.
Demographics of South Korea
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In June 2012, South Koreas population reached 50 million. The number of minorities was negligible. Koreans tend to equate nationality or citizenship with membership in a single, homogeneous ethnic group, a common language and race also are viewed as important elements in Korean identity. The idea of multiracial and multiethnic nations still strikes many South Koreans as odd or even contradictory, immigration from first world nations is generally seen as a good thing, accepting immigrants who are dark-skinned is seen as absurd and unacceptable. Most immigrants who come from such as Pakistan and Indonesia are usually prevented from putting down roots due to the employment permit system. In the first official census, taken in 1949, the population of South Korea was calculated at 20,188,641 people. The 1985 census total was 40,466,577, population growth was slow, averaging about 1. 1% annually during the period from 1949 to 1955, when the population registered at 21.5 million. Growth accelerated between 1955 and 1966 to 29.2 million or an average of 2. 8%. As of January 1,1989, the population of South Korea was estimated to be approximately 42.2 million, the proportion of the total population under fifteen years of age has risen and fallen with the growth rate. In 1955 approximately 41. 2% of the population was under fifteen years of age, a percentage that rose to 43. 5% in 1966 before falling to 38. 3% in 1975,34. 2% in 1980, and 29. 9% in 1985. The decline in the growth rate and in the proportion of people under fifteen years of age after 1966 reflected the success of official and unofficial birth control programs. The government of President Syngman Rhee was conservative in such matters, there were 502,000 South Koreans sterilized in 1984, as compared with 426,000 in the previous year. The 1973 Maternal and Child Health Law legalized abortion, in 1983 the government began suspending medical insurance benefits for maternal care for pregnant women with three or more children. It also denied tax deductions for expenses to parents with two or more children. As in China, cultural attitudes posed problems for family planning programs, the government encouraged married couples to have only one child. This has been a prominent theme in public service advertising, which stresses have a single child, total fertility rates fell from 6.1 births per female in 1960 to 4.2 in 1970,2.8 in 1980, and 2.4 in 1984. The number of births, recorded as 711,810 in 1978. This development stirred apprehensions among family planning experts of a new baby boom, by 1986, however, the number of live births had declined to 806,041
5.
Demographics of North Korea
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The demographics of North Korea, a country in eastern Asia, are known through national censuses and international estimates. The Central Bureau of Statistics of North Korea conducted the most recent census in 2008, the population density is 199.54 inhabitants per square kilometre, and the 2014 estimated life expectancy is 69.81 years. In 1980, the rose at a near consistent, but low. Since 2000, North Koreas birth rate has exceeded its death rate, in terms of age structure, the population is dominated by the 15–64-year-old segment. The median age of the population is 32.9 years, nowadays, North Korean women have on average 2 children, against 3 in the early 1980s. According to The World Factbook, North Korea is racially homogeneous and contains a small Chinese community, the 2008 census listed two nationalities, Korean and Other. Korea was annexed by the Empire of Japan in 1910, in which the Korean peninsula was occupied by Japanese. In 1945, when Japan was defeated in World War II, negotiations on unification failed, and in 1948 two separate countries were formed, North and South Korea. Korean is the language of North Korea. As of 2008,8. 86% of the older than 5 years old have attained academic degrees. In 2000, North Korea spent 38. 2% of its expenditures on education, social insurance, estimates show that, in 2012, gross domestic product per capita was $1,800. The most significant sources of employment were machine building and manufacturing of products, military products. In 2006, the unemployment rate was between 14. 7% and 36. 5%, the 2008 census enumerated 5,887,471 households, averaging 3.9 persons per house. Average urbanization rate was 60. 3% in 2011, until the release of official data in 1989, the 1963 edition of the North Korea Central Yearbook was the last official publication to disclose population figures. After 1963 demographers used varying methods to estimate the population, thus, on the basis of remarks made by President Kim Il-sung in 1977 concerning school attendance, the population that year was calculated at 17.2 million persons. During the 1980s, health statistics, including life expectancy and causes of mortality, were made available to the outside world. Although the country lacks trained demographers, accurate data on household registration, migration, in their 1992 manoguege, The Population of North Korea, Eberstadt and Banister use the data given to the UNFPA and make their own assessments. They place the population at 21.4 million persons in mid-1990
6.
Korean diaspora
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The Korean diaspora consists of roughly seven million people, both descendants of early emigrants from the Korean Peninsula, as well as more recent emigres from Korea. Nearly four-fifths of expatriate Koreans live in just three countries, China, the United States, and Japan, other countries with greater than 0. 5% Korean minorities include Canada, Russia, Uzbekistan, Kazakhstan, Australia, and Vietnam. All these figures include both permanent migrants and sojourners, thus, there is no single name for the Korean diaspora. Historically used term gyopo has come to have negative connotations as referring to people who, as a result, others prefer to use the term dongpo. Dongpo has a more transnational implication, emphasising links among various overseas Korean groups, official appellation used by North Korea for Korean citizens living outside the Korean Peninsula is haeoe gugmin whereas South Korea uses the term jaeoe gungmin to refer to entire Korean diaspora. Both terms translate as overseas nation or overseas people, prior to the modern era, Korea had been a territorially stable polity for centuries, as Jaeeun Kim described it, The congruence of territory, polity, and population was taken for granted. Koreans amount to 40. 4% of the population of the country. Three-quarters of the Koreans living in Japan are Japanese-born, and most are legal aliens, however, the latter would find themselves deported to Central Asia in 1938. Korea gained its independence after the Surrender of Japan in 1945 after World War II but was divided into North and South. After the establishment of the Peoples Republic of China in 1949 and they are considered to be one of the major minorities. Their population grew to about 2 million, they stayed mostly in northeastern China and their largest population was concentrated in the Yanbian Korean Autonomous Prefecture in Jilin Province, where they numbered 854,000 in 1997. Between 1.5 and 2 million Koreans now live in the United States, a handful are descended from laborers who migrated to Hawaii in the late 19th and early 20th centuries. A significant number are descended from orphans of the Korean War, in which the United States was an ally of South Korea. Thousands were adopted by American families in the following the war. The vast majority, however, immigrated or are descended from those who immigrated after the Hart-Cellar Act of 1965 abolished national immigration quotas, europe and Latin America were also minor destinations for post-war Korean emigration. Korean immigration to Latin America was documented as early as the 1950s, North Korean prisoners of war choose to emigrate to Chile in 1953, however, the majority of Korean settlement occurred in the late 1960s. As the South Korean economy continued to expand in the 1980s, investors from South Korea came to Latin America and established small businesses in the textiles industry. Brazil has Latin Americas largest Koreatown in São Paulo, there are also Koreatowns in cities such as Buenos Aires, Argentina, Guatemala City, Guatemala, Lima, Peru, mexico Citys Korean population is estimated to be around 30,000
7.
South Korean nationality law
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South Korean nationality law defines who is a South Korean citizen, as well as the procedures by which one may be naturalized into South Korean citizenship or renounce it. By being born in South Korea to parents who are stateless, by being acknowledged by a South Korean national parent while still a minor. By meeting the requirements for naturalization, a minor can apply with a foreigner parent who is applying for naturalization. This is known as Article 7 of the Addenda and those that fail to apply by the deadline may still be able to acquire South Korean nationality by applying for Special Naturalization. Under the Constitution of South Korea, North Korean citizens are recognized as South Korean nationals. However, in practice, a formal evaluation needs to take place which requires proof of North Korean nationality. Additionally, North Korean citizens do not have protection from South Korea per se. Additionally, South Korean law defines the term Overseas Korean as referring to South Korean nationals who reside overseas as well as Koreans with a Foreign Nationality. The latter group is composed of former South Korean nationals who gave up their South Korean nationality and it is important to note that not every descendant of a South Korean can be counted as an Overseas Korean or Korean with a Foreign Nationality under this law. There are three types of naturalization under South Korean law, General naturalization An applicant, Must have had domicile in South Korea for more than five consecutive years. Must have the ability to maintain a living on his/her own assets or skills, must have basic knowledge befitting a South Korean national, such as an understanding of the Korean language, customs, and culture. Simple naturalization An applicant, Must be legally adult, must have the ability to maintain a living based on their own assets or skills, or be a dependent member of a family capable of such. Must have basic knowledge befitting a South Korean national, such as an understanding of the Korean language, customs, must have had domicile in South Korea for more than three consecutive years. Be either, Those whose either parent have been a South Korean national in the past, born in South Korea, whose either parent was also born in South Korea. Adopted children of a South Korean national, who was of an adult age according to Korean Civil Law at the time of adoption. Special Naturalization There are many forms of special naturalization, with different requirements, however, the basic requirements are, Must be of good conduct. Must have basic knowledge befitting a South Korean national, such as an understanding of the Korean language, customs, Foreigners with at least one parent of South Korean nationality, except foster children who were adopted after they have become adults according to South Korean civil law. Those who acquire South Korean nationality by naturalization normally must give up foreign nationality within six months or forfeit South Korean nationality, an exception to this is draft-age males, who must complete or be exempted from military service before being allowed to forfeit Korean nationality
8.
Korean language
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It is also one of the two official languages in the Yanbian Korean Autonomous Prefecture and Changbai Korean Autonomous County of the Peoples Republic of China. Approximately 80 million people worldwide speak Korean and this implies that Korean is not an isolate, but a member of a small family. There is still debate on whether Korean and Japanese are related with each other, the Korean language is agglutinative in its morphology and SOV in its syntax. A relation of Korean with Japonic languages has been proposed by linguists like William George Aston, Chinese characters arrived in Korea together with Buddhism during the pre-Three Kingdoms period. Mainly privileged elites were educated to read and write in hanja, however, today, the hanja are largely unused in everyday life, but in South Korea they experience revivals on artistic works and are important in historic and/or linguistic studies of Korean. Since the Korean War, through 70 years of separation, North–South differences have developed in standard Korean, including variations in pronunciation, verb inflection, the Korean names for the language are based on the names for Korea used in North Korea and South Korea. In South Korea, the Korean language is referred to by names including hanguk-eo Korean language, hanguk-mal, Korean speech and uri-mal. In hanguk-eo and hanguk-mal, the first part of the word, hanguk, refers to the Korean nation while -eo and -mal mean language and speech, Korean is also simply referred to as guk-eo, literally national language. This name is based on the same Chinese characters meaning nation + language that are used in Taiwan and Japan to refer to their respective national languages. In North Korea and China, the language is most often called Chosŏn-mal, or more formally, the English word Korean is derived from Goryeo, which is thought to be the first dynasty known to Western countries. Korean people in the former USSR refer to themselves as Koryo-saram and Goryeo In, the majority of historical and modern linguists classify Korean as a language isolate. Such factors of typological divergence as Middle Mongolians exhibition of gender agreement can be used to argue that a relationship with Altaic is unlikely. Sergei Anatolyevich Starostin found about 25% of potential cognates in the Japanese–Korean 100-word Swadesh list, a good example might be Middle Korean sàm and Japanese asa, meaning hemp. Also, the doublet wo meaning hemp is attested in Western Old Japanese and it is thus plausible to assume a borrowed term. Among ancient languages, various relatives of Korean have been proposed. Some classify the language of Jeju Island as a distinct modern Koreanic language, Other famous theories are the Dravido-Korean languages theory and the mostly unknown southern-theory which suggest an Austronesian relation. Korean is spoken by the Korean people in North Korea and South Korea and by the Korean diaspora in countries including the Peoples Republic of China, the United States, Japan. Korean-speaking minorities exist in these states, but because of cultural assimilation into host countries, Korean is the official language of South Korea and North Korea
9.
History of Korean
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The Korean language is attested from the early centuries of the Common Era in Chinese characters. The Featural writing system called hangul was introduced only in the fifteenth century, Korean being a language isolate, Proto-Korean is not a well-defined term, referring to the language spoken in prehistoric Korea during the Bronze and Iron ages. Other theories are the Dravido-Korean theory, or a connection to Austronesian, homer Hulbert claimed the Korean language was Ural-Altaic in his book, The History of Korea. The classification of Korean as Altaic was introduced by Gustaf John Ramstedt, but even within the Altaic hypothesis, a possible Korean–Japonic grouping within Altaic has been discussed by Samuel Martin, Roy Andrew Miller and Sergei Starostin. Others, notably Alexander Vovin, interpret the affinities between Korean and Japanese as an effect caused by geographic proximity sprachbund. Old Korean corresponds to the Korean language from the beginning of the Three Kingdoms of Korea to the part of the North–South States Period. Use of Classical Chinese by Koreans began in the century or earlier. It is unclear whether Old Korean may have been a tonal language and it is assumed that Old Korean was divided into dialects, corresponding to the three kingdoms. These hypothetical subdivisions of Old Korean are also known as Buyeo languages, of these, the Sillan language is the best attested due to the political domination of Later Silla by the seventh century. Only some literary records of Unified Silla, changed into Goryeo text, are extant, thus, the languages of the Three Kingdoms period are generally examined through official government names and local district names. The point at which Old Korean became Middle Korean is assessed variously by different scholars, the line is sometimes drawn during late Goryeo and sometimes around the 15th century in the early Joseon. There is very little literature for research of Old Korean, the first texts in Old Korean were written using hanja to represent the sound and grammar of the local language. Additional information about the language is drawn from various proper nouns recorded in Korean and Chinese records, various systems were used, beginning with ad hoc approaches and gradually becoming codified in the Idu script and the hyangchal system used for poetry. These were arrangements of Chinese characters to represent the language phonetically, Middle Korean corresponds to Korean spoken from the 10th to 16th centuries, or from the era of Goryeo to the middle of Joseon. The language standard of this period is based on the dialect of Kaesong because Goryeo moved the city to the northern area of the Korean Peninsula. A Chinese Song dynasty writer, Sūn Mù 孫穆, in his Jīlínlèi shì 雞林類事, recorded Goryeo-era Korean, from a phonological perspective however, the usefulness of studying this material is limited due to logographic nature of hanja. Ming dynasty Chinas Bureau of Translators compiled a Chinese-Korean vocabulary of Joseon-era Korean, there were tones in Middle Korean. The creation of the Hunminjeongeum, the name for hangul, was begun in 1443, and promulgated in September or October 1446 by Sejong the Great
10.
Korean dialects
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A number of Korean dialects are spoken in the Korean Peninsula. The peninsula is mountainous and each dialects territory corresponds closely to the natural boundaries between different geographical regions of Korea. Most of the dialects are named for one of the traditional Eight Provinces of Korea, one is sufficiently distinct from the others to be considered a separate language, the Jeju language. In South Korea, Standard Korean is defined by the National Institute of the Korean Language as the speech of Seoul widely used by the well-cultivated. In practice, it not to include features that are found exclusively in Seoul. Despite North–South differences in the Korean language, the two standards are still broadly intelligible, one notable feature within the divergence is the Norths lack of anglicisms due to isolationism and self-reliance—pure/invented Korean words are used in replacement. Korea is a country, and Korean is consequently divided into numerous small local dialects. There are few clear demarcations, so classification is necessarily to some extent arbitrary. Nonetheless, the divisions are commonly cited in the literature, Hamgyŏng dialect. Spoken in the Hamgyong Province region, the northeast corner of Pyongan Province, nine vowels, the eight of the standard language plus ö. Northwestern dialects Pyongan dialect, spoken in Pyongyang, Pyongan Province, Chagang Province, Hwanghae dialect, spoken in Hwanghae Province of North Korea. Commonly included among the Central dialects, but do not fit there comfortably, spoken in the historical Yukchin region of northeastern North Hamgyŏng province, far removed from Pyŏngan, but has more in common with Pyŏngan dialects than with the surrounding Hamgyŏng dialects. Commonly divided along provincial boundaries, Gyeonggi dialect, also called the Seoul dialect, spoken in the Gyeonggi Province, Seoul and Incheon cities, the basis of the standard language for both Koreas. Yeongseo dialects, spoken in Yeongseo, Gangwon Province and neighbouring Kangwon Province to the west of the Taebaek Mountains, though commonly subsumed under Gangwon dialect, Yeongseo is quite distinct from the Yeongdong dialects to the east of the mountains. Chungcheong dialects, spoken in the Chungcheong Province region of South Korea, Yeongdong dialects, spoken in Yeongdong, Gangwon Province and neighbouring Kangwon Province to the east of the Taebaek Mountains. Though commonly subsumed under Gangwon dialect, Yeongdong is quite distinct from the Central Korean dialects to the west of the mountains, Gyeongsang dialects, also called Southeastern dialects, spoken in Gyeongsang Province of South Korea, including the cities of Daegu, Busan and Ulsan. This dialect is distinguished from the Seoul dialect because its pitch is more varied. Six vowels, i, e, a, eo, o, u. Jeolla dialect, also called Southwestern dialects, spoken in the Jeolla Province region of South Korea, including the city of Gwangju
11.
Korean phonology
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This article is a technical description of the phonetics and phonology of Korean. Unless otherwise noted, statements in this article refer to pyojuneo based on Seoul dialect, Korean has many allophones, so it is important here to distinguish morphophonemes from corresponding phonemes and allophones. For each stop and affricate, there is a three-way contrast between unvoiced segments, which are distinguished as plain, tense, and aspirated. The plain segments, sometimes referred to as lax or lenis, are considered to be the basic or unmarked members of the Korean obstruent series. The tense segments, also referred to as fortis, hard, in hangul, the Korean alphabet as well as all widely used romanization systems for Korean, they are represented as doubled plain segments, ㅃ pp, ㄸ tt, ㄲ kk. As it was suggested from the Middle Korean spelling, the tense consonants came from the consonant clusters sC-, pC-, psC-. The aspirated segments are characterized by aspiration, a burst of air accompanied by the onset of voicing. Also, the segments are distinguished from the tense and aspirated phonemes by changes in vowel quality. The IPA symbol ⟨◌͈⟩, resembling a double straight quotation mark, shown here with a placeholder circle, is used to denote the tensed consonants /p͈/, /t͈/, /k͈/, /t͈ɕ/. Its official use in the Extensions to the IPA is for strong articulation, the Korean consonants also have elements of stiff voice, but it is not yet known how typical that is of faucalized consonants. They are produced with a partially constricted glottis and additional pressure in addition to tense vocal tract walls, laryngeal lowering. According to a recent study, this glottalization is disappearing from the consonants, while the lax and aspirated consonants are slack. /p, t, tɕ, k/ are voiced between voiced sounds but voiceless elsewhere, among younger generations, they may be just as aspirated as /pʰ, tʰ, tɕʰ, kʰ/ in initial position, the primary difference is that the following vowel carries a low tone. /pʰ, tʰ, tɕʰ, kʰ/ are strongly aspirated, more so than English voiceless stops, /tɕ͈, tɕʰ, tɕ~dʑ/ may be pronounced /ts͈, tsʰ, ts~dz/ by some speakers, especially before back vowels. The analysis of /s/ as phonologically plain or aspirated has been a source of controversy in the literature and its characteristics are nearest to those of plain stops, as it generally undergoes intervocalic voicing word-medially. It shows moderate aspiration word-initially, but no aspiration word-medially, /s, s͈/ are palatalized before /i, j/. /m, n/ tend to be denasalized word-initially, /ŋ/ appears only between vowels and in the syllable coda. /l/ is a flap between vowels or between a vowel and an /h/, and is or at the end of a word, before a consonant other than /h/
12.
Hangul
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The Korean alphabet, known as Hangul in South Korea and as Chosŏngŭl/Chosŏn Muntcha in North Korea is the alphabet that has been used to write the Korean language since the 15th century. It was created during the Joseon Dynasty in 1443 by King Sejong the Great, in South Korea, Hangul is used primarily to write the Korean language as using Hanja in typical Korean writing had fallen out of common usage during the late 1990s. In its classical and modern forms, the alphabet has 19 consonant and 21 vowel letters, however, instead of being written sequentially like the letters of the Latin alphabet, Hangul letters are grouped into blocks, such as 한 han, each of which transcribes a syllable. That is, although the syllable 한 han may look like a single character, each syllabic block consists of two to six letters, including at least one consonant and one vowel. These blocks are arranged horizontally from left to right or vertically from top to bottom. Each Korean word consists of one or more syllables, hence one or more blocks, of the 11,172 possible Hangul syllables, the most frequent 256 have a cumulative frequency of 88. 2%, with the top 512, it reaches 99. 9%. The modern name Hangul was coined by Ju Sigyeong in 1912, han meant great in archaic Korean, and geul is the native Korean word for script. Taken together, then, the meaning is great script, as the word han had also become one way of indicating Korea as a whole the name could also potentially be interpreted as Korean script. Korean 한글 is pronounced, and in English as /ˈhɑːn. ɡʊl/ or /ˈhɑːŋɡʊl/, when used as an English word, it is often rendered without the diacritics, hangul, and it is often capitalized as Hangul, as it appears in many English dictionaries. Hankul in the Yale romanization, a system recommended for technical linguistic studies, North Koreans call it Chosŏngŭl, after Chosŏn, the North Korean name for Korea. Because of objections to the names Hangeul, Chosŏngŭl, and urigeul by Koreans in China, until the early 20th century, Hangul was denigrated as vulgar by the literate elite, who preferred the traditional hanja writing system. They gave it such names as these, Achimgeul, in the original Hanja, it is rendered as 故智者不終朝而會，愚者可浹旬而學。 Gugmun Eonmun Amgeul. Am is a prefix that signifies a noun is feminine Ahaetgeul or Ahaegeul Hangul was promulgated by Sejong the Great, the Hall of Worthies, a group of scholars who worked with Sejong to develop and refine the new alphabet, is often credited for the work. The project was completed in late December 1443 or January 1444, the publication date of the Hunmin Jeong-eum, October 9, became Hangul Day in South Korea. Its North Korean equivalent, Chosongul Day, is on January 15, various speculations about the creation process were put to rest by the discovery in 1940 of the 1446 Hunmin Jeong-eum Haerye. This document explains the design of the consonant letters according to articulatory phonetics, to assuage this problem, King Sejong created the unique alphabet known as Hangul to promote literacy among the common people. However, it entered popular culture as Sejong had intended, being used especially by women, the late 16th century, however, saw a revival of Hangul, with gasa literature and later sijo flourishing. In the 17th century, Hangul novels became a major genre, by this point spelling had become quite irregular
13.
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
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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
15.
Marriage in South Korea
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Marriage in South Korea is similar to that in the West, but has unique features of its own, especially due to the influence of Korean Confucianism. Marriage in South Korea is a union between a man and a woman, a man over 18 and a woman over 18 years old may marry with their parents or guardians consent, and a person over 20 may marry freely. Marriage is not for the individual but rather for the desire of the family, if one decides to get married, they must get consent from the whole family. In the past it was considered a taboo for a man. From this cultural influence, the article 809 of the Korean Civil code regulated marriages within a clan in the past, however, the Korean Constitutional Court found this piece of legislation unconstitutional and asked for an amendment by the legislative branch in a 1997 decision. Five judges found it unconstitutional and two asked for amendment by the branch, whereas another two opposed the outcome of this decision. The court specifically asked the legislative branch to amend the current civil code article 809 paragraph 1 by the end of 1998, pre-Ceremony Traditional Korean weddings are based around and centered around traditional Confucian values. Every aspect of the wedding, from the arrangement of the marriage to the ceremony and post celebrations, had important, in traditional Korean culture, like many traditional cultures, marriage between a man and a woman were decided by the bride and grooms elders. As in Confucian values family and the customs of a family is placed above all, marriage is considered the most important passage in ones life. This is not only the union between two individuals but two families, additionally, a marriage was a way, particularly among elite families, as a way of developing and/or maintaining a social status. For these reasons, a significant amount of time was spent in preparation before finally performing the wedding ritual. The first step is called the Eui hon, or ‘matchmaking’, once the response from the bride is sent back to the groom, if agreed, the groom then sets up a date for the ceremony. This second step is called Napchae, or ‘date setting’, the grooms year, month, day, and hour, which is known as Saju, is written on a paper and wrapped in bamboo branches and tied with red and blue thread. Lastly, the package is wrapped with a red and blue cloth, the birthdate of the groom is sent to a fortuneteller which sets the date based on the Saju. That date is then sent back to the groom, the last step in pre-ceremonial traditions is called the Napp’ae, or exchanging valuables. Once the date is set the groom then sends a box to the bride which is known as a Ham, in the Ham there is typically three items. The Hanseo, the Ch’aedan, and the Honsu, of the three the most important is the Hanseo, or marriage papers. This is given to the bride in dedication to wed only one husband, the wife is expected to keep this paper forever, upon death the papers are buried with the wife as well
16.
Jesa
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Jesa is a ceremony commonly practiced in Korea. Jesa functions as a memorial to the ancestors of the participants, jesa are usually held on the anniversary of the ancestors death. The majority of Catholics, Buddhists and nonbelievers practice ancestral rites, the Catholic ban on ancestral rituals was lifted in 1939, when the Pope Pius XII of the Catholic Church formally recognized ancestral rites as a civil practice. Many Korean American Christians, particularly Protestants, no longer practice this rite, there are several kinds of ancestor rituals such as gijesa, charye, seongmyo, myosa. Gijesa is a service which is held on the day of the ancestors death every year. Gijesa is performed until upwards of five generations of ancestors in the eldest descendants house. Memorial services that are performed on Chuseok or New Years Day are called charye, On April 5 and before Chuseok, Koreans visit the tombs of their ancestors, then, they offer food, fruits, and wine, and finally make bows in front of the tombs. Memorial services that are performed in front of tombs are called seongmyo Finally Myosa are performed at the site in the lunar month of October to conduct in memory of old ancestors. The shinwi or memorial tablet, which symbolizes the presence of the ancestor, is placed at the center of the table. In modern days, the daughter or younger son of the family may perform these rites, the rice bowls and individual offerings to the male ancestors are placed to the west, and those of females to the east. Two candles are also laid on both ends of the table, and a holder is placed in the middle. In front of the shrine, they set up written prayer, a typical rite is generally performed following this sequence, Kangshin - Several ritual greetings call the spirits down then follow. Choheon - The eldest male descendant makes the first offering of rice wine, at the conclusion of the first ritual offering, the eldest son would show his respects by performing a ritual bow twice. Aheon - The second eldest male descendant makes an offering of liquor as well, jongheon - The third eldest male descendant makes an offering of liquor as well. Offerings are continued to be made until no high-ranking male descendants are left, sapsi - The main course is served by the eldest male ancestor, to the memorial tablet, by sticking a spoon into the middle of the rice bowl. Yushik - The ancestors receive the offerings and partake in the meal, to do so, participants leave the room, called hapmun. Afterward, in gyemun - participants return to the room, after a few minutes and this is signaled by the eldest male descendant clearing his throat twice. Heonda - Tea, brewed from roasted rice is offered to the ancestors, cheolsang - All the attendants at the ceremony bow twice and the spirits are sent off until the next year
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Korean tea ceremony
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The Korean tea ceremony or darye is a traditional form of tea ceremony practiced in Korea. Darye literally refers to etiquette for tea or day tea rite and has kept among Korean people for an over a thousand years. The chief element of the Korean tea ceremony is the ease, Tea ceremonies are now being revived in Korea as a way to find relaxation and harmony in the fast-paced new Korean culture, and continuing in the long tradition of intangible Korean art. Records from the Goryeo Dynasty show that tea offerings were made in Buddhist temples to the spirits of revered monks, important national rituals involving tea drinking were being presided over by the government officials of the Tabang department. There is at least one recorded in the Goryeosa Yaeji, or The Official History of Goryeo. During the Joseon Dynasty, the drinking of tea continued and was further refined. Tabang sustained and organized main royal ceremony, the royal Yi family and the aristocracy used tea for simple rites, the Day Tea Rite was a common daytime ceremony, whereas the Special Tea Rite was reserved for specific occasions. They were codified in the 1474 National Five Rites and these terms are not found in other countries. But plantation problems changed many ways Korean tea was governed, unlike tea plantation areas in China or Japan, the climate of the Korean Peninsula is much colder and Tea harvesting season occurs just before the spring. So at that period, the tea tree forested areas in the mountains were still so cold, the old Korean name of tea, 설록, means the first flush tea leaf was harvested on the snow field of a mountain. This situation brought lots of trouble during the Goryeo Dynasty and Joseon Dynasty, the tea tree forested area is also the traditional Breadbasket of Korea and the tea leaf harvesting season and cereal seeding season overlap each other. Because of its value, farmers who lived around tea tree forested regions paid a steep tea tax to the King, so harvesting and treating tea leaf is pointed out as the major cause of the decrease in annual tea crop harvest. In the Goryeo Dynasty, there were hundreds of appeals by many lieges, and finally at the end of the Goryeo Dynasty, recorded in the YuDuRyuRok, farmers burnt or chopped their tea trees to protest their tea tax. In the case of Joseon Dynasty, governed based by Confucianism, Tabang was sustained for tea ceremony, because of this reason, the development of the tea industry was prevented for a very long time. And except Yangban and the Royal family, Korean original tea drinking culture, however, by the middle of the Joseon dynasty, there appears to have been a decline in tea drinking except for the ceremony for anniversary. Altogether, that would be enough silver to buy ten thousand horses, King Seonjo, however, replied We do not have a tea drinking custom in our country. Towards the end of the Joseon Dynasty, commoners joined the trend, mainly Scholars of Silhak, like Jeong Yak-yong, Kim Jeong-hui, had interests in tea drinking culture and its production at their exile period on tea forested region. These people corresponded with monks who still had tea drinking culture and it started from Silla and Goryeo Dynasty that monks formed and administrated tea forest around the temple and it pass down as their possession
18.
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
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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
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Hanjeungmak
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Intensely hot and dry, it uses traditionally burning wood of pine to heat a domelike kiln made of stone. The first mention of hanjeungmak, initially referred to as Hanjeungso, is found in the Annals of Sejong in the 15th century, the record also state that the Korean kiln saunas were used for medicinal purposes. At that time, hanjeungmaks were state-supported kiln saunas maintained by Buddhist monks, since 1429, the saunas were constructed separating facilities for men and women. There are a picture painted by Kim Jun geun in the 19th century depicting a hanjeungmak, nowadays, hanjeungmaks are incorporated into Korean-style spa, jjimjilbang rather than an independent facility. Bulgama installed in jjimjilbang is a variety of hanjeungmak, heated with higher temperature, sometimes the dome-shaped walls of kiln rooms are plastered with loam, salt, minerals
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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
22.
Korean court music
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Korean court music refers to the music developed in the Joseon Dynasty. Very little is known about the music of earlier Korean kingdoms. It was partly modeled on the music of China, known as yayue. Korean court music also has similarities with the music of Japan. There are three kinds of Korean court music, aak, a form of Chinese ritual music, a pure Korean form called hyangak. There is also a genre of chamber music called jeongak
23.
Korean mythology
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Korean mythology consists of national legends and folk-tales which come from all over the Korean Peninsula. The origin may be a blend of Korean shamanism, Buddhist, Chinese myths, Confucian and Taoist legends, the legends may also vary greatly by region, even within the country. For example, the people of Jejudo have a different lifestyle from that of the mainland. In Korean shamanism, animism was dominant as the source for religious life for the Korean people. With the arrival of Buddhism in the 3-4th century, the myths, Korean shamanism has a large influence on the Korean. It, too, has an influence on the myths. Early in Korean myth, often men were equated to birds and this often held true for later myths not based in Muism. Examples can be seen through the Samgungnyusa, where men often transformed into birds, for example, the early goddess, Yuhwa, was said to be the Yellow River nymph but Hae Mosu was said to be a sky god. In the tale about Suro, Suro was said to transform into a bird—as did his opponent and this is very consistent throughout the Three Kingdoms period as seen in the Samgungnyusa. Mountains were often also talked about being sacred, and often show up in myths, legends. Kings were often delivered to the top of mountains, gods came down to mountains, the cosmology of Korea has changed over time as new religions have been imported into the country and been slowly syncretized. Also, there are regional differences with the older mythology rather than the newer mythology when the country became united. It was not in a time, but out of the realm of time itself. Sanshin, Bonhyangshin, and generals were often worshipped as gods and took part in many myths, as well as many animals, particularly talking animals as in the legend of Ungnyeo Bear Woman, who was a bear who turned into a human. Despite this basic commonality, the religion and myths varied a lot by location, Hae Mosu, Jumong and Yuhwa were gods from Goguryeo, but Koenegitto, Grandmother Seolmundae, Koeulla, Puella and Yangeul were from Jeju island. Each kingdom and specific region may have had their own form of worship and this changed with the introduction of Buddhism, where Buddhism both adopted traditional practices and vice versa. This included the change of the afterlife, which gained a heaven, hell and these realms now ere called Iseung, Yongwangguk, and Jeoseung. Two other realms are mentioned, Okhwang, located in the sky
24.
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
25.
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
26.
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
27.
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
28.
Seolleongtang
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Seolleongtang or ox bone soup is a Korean broth tang made from ox bones, brisket and other cuts. Seasoning is generally done at the table according to taste by adding salt, ground black pepper, red pepper, minced garlic. It is a dish of Seoul. Seolleongtang is typically simmered over a low flame over a period of hours to an entire day. It has a milky off-white, cloudy appearance and is eaten together with rice and several side dishes. In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, the nationwide sacrifice was called Sŏnnongje, and the altar for the sacrifice was called Sŏnnong dan, which dates back to the Silla Dynasty. King Sŏngjong had visited the sacrifice himself, and had eaten a meal with the people of Josŏn, there is another historical opinion preceding Joseon dynasty concerning the origin of seolleongtang. According to this, the food was originated by the Mongolian invasion of Koryo in 13C, Mongolian food Sulen is sliced and boiled beef with green onions, which developed into seolleongtang in Korea. Seonnongtang is now called seolleongtang for easier pronunciation, the second change is a vowel harmonization of the O sound affected by the Ŏ sound. Among common mis-beliefs related to the dish, the name may come from its white color and hearty taste. Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is a usage for the dish. Nevertheless, the misspelling is used to refer to the soup in hanja, galbitang, beef short rib soup Samgyetang, chicken ginseng soup Haejangguk, soups eaten as a hangover remedy Gomguk Guk Korean cuisine List of Korean dishes List of soups
29.
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
30.
Korean fried chicken
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Korean fried chicken or KFC, usually called chikin in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin and spicy yangnyeom chikin. In South Korea, fried chicken is consumed as a meal, Korean fried chicken differs from typical American fried chicken because it is fried twice, the skin is therefore crunchier and less greasy. The chicken is seasoned with spices, sugar, and salt, prior to. Korean fried chicken restaurants commonly use small- or medium-sized chickens, these younger chickens result in more tender meat, after frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes, beer, and soju are often served with Korean fried chicken, the Korean word chikin refers to fried chicken, while the name for the domesticated fowl is dak. The word is shortened from peuraideu chikin, which is a transliteration of the English phrase fried chicken, according to the National Institute of Korean Language, the word chikin refers to a dish made by coating chopped chicken with flour, and frying or baking it. Fried chickens that are not chopped before frying are called tongdak, both chikin and tongdak are occasionally referred to as dak twigim. The unshortened form peuraideu chikin, despite being the transliteration, is not as popular in Korea. The more commonly used form, huraideu chikin, may have adopted in Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s. The phrase huraideu chikin is often shortened to huraideu and refers to a chicken dish without the added seasonings post-frying. This is often used to differentiate it from yangnyeom chikin, the first modern-style fried-chicken franchise, Lims Chicken, was estabished in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul. Pelicana Chicken claim to have invented the recipe for yangnyeom chikin, using gochujang and strawberry jam as seasoning, huraideu chikin – often simply referred to as huraideu, this is the basic fried chicken. Banban – shortened from yangnyeom ban, huraideu ban is often used to refer to chicken that is served half seasoned, ganjang chikin – fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky. Padak – fried chicken topped with or smothered with an amount of thinly shredded scallions. Tongdak – also called yennal-tongdak, this is a 1970s-style whole chicken deep-fried in oil
31.
Tteok
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Tteok is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok, in some case, tteok is pounded from cooked grains. Tteok has been enjoyed not only as desserts or seasonal delicacies and it can range from elaborated versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and namuls, to plain white rice tteok used in home cooking. Some common ingredients for many kinds of tteok are red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, Tteok is usually a food that is shared. Tteok offered to spirits are called boktteok and shared with neighbours and it is also one of the celebratory food that cannot be missed in banquets, rites, and various festive events. Tteokguk was shared to celebrate new year and songpyeon was shared on harvest festival, the below are cooking utensils to make tteok in the traditional Korean way. The steamed tteok is made by steaming rice or glutinous rice flour in siru, or an earthenware steamer. It is regarded as the basic and oldest form of tteok, the pounded tteok is made by using a pounding board or mortar after steamed first. In making pan-fried tteok, the dough is flattened like a pancake. The shaped tteok are made by kneading a dough with hot water which is shaped into balls. The main ingredients for steamed tteok or sirutteok are rice or glutinous rice, in some cases, other grains, beans, sesame seeds, wheat flour, or starch can be mixed with the rice. Various fruits and nuts are used as ingredients, such as persimmons, peaches or apricots, chestnuts, walnuts. In addition, vegetables with flavors or herbs can be used to flavor the tteok, danggwi leaves, seogi mushroom, radish, artemisia, pepper, and cheongju are the most common flavorings, and honey and sugar are used as sweeteners. In order to make steamed tteok or sirutteok, rice or glutinous rice is soaked in water for a while, the prepared rice flour is put in a siru and steamed. Seolgitteok is also called muritteok, regarded as the most basic form of sirutteok made only with rice, on the hand, in making kyeotteok, rice and glutinous rice are mixed. The name of kyeotteok derives from the adverb kyeokeyo in Korean because the tteok is made as such, baekseolgi - a variety of siru tteok. It literally means white snow tteok which is made of white rice, kongtteok - tteok made with various kinds of beans Jeungpyeon or Sultteok - tteok made with makgeolli Mujigae tteok - literally rainbow tteok, this variety of tteok has colorful stripes. Injeolmi, garaetteok, jeolpyeon and danja ” are commonly eaten pounded tteok, Rice and glutinous rice are peeled off to make grain particles or powder, and steamed in a siru and then pounded with the untensils
32.
Banchan
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Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural, the basic table setting for a meal called bansang usually consists of bap, guk or tang, gochujang or ganjang, jjigae, and kimchi. According to the number of added, the table setting is called 3 cheop,5 cheop,7 cheop,9 cheop,12 cheop bansang. Banchan are set in the middle of the table to be shared, at the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk are set individually, banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be, jeolla province is particularly famous for serving many different varieties of banchan in a single meal. Banchan is thought to be a result of Buddhist influence at around the mid-Three Kingdoms period, Kimchi is fermented vegetables, usually baechu, seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal, some Koreans do not consider a meal complete without kimchi. Kimchi can be made with vegetables as well, including scallions, gat. Namul refers to steamed, marinated, or stir-fried vegetables usually seasoned with oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers. Bokkeum is a dish stir-fried with sauce, Kimchi bokkeum - Stir-fried kimchi, often with pork. Jeyook bokkeum - Stir-fried pork with gochujang sauce and onions, ojingeochae bokkeum — Stir-fried dried shredded squid seasoned with a mixture of gochujang, garlic, and mullyeot. Nakji bokkeum - Stir-fried baby octopus in spicy gochujang sauce, buseot bokkeum - Stir-fried mushrooms such as pyogo, oyster mushrooms, pine mushrooms. Jorim is a dish simmered in a seasoned broth, dubu-jorim — Tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion. Jang-jorim — Beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs, gyeran-jjim — Mixed and seasoned eggs steamed in a hot pot. Jeon denotes a variety of pan-fried, pancake-like dishes, pajeon — Thin pancakes with scallions. Kimchijeon — Thin pancakes with old Kimchi, saengseon-jeon — Small portions of fish coated with eggs and pan-fried. Donggeurang ttaeng — Patty made with tofu, meat and vegetables, coated with eggs, danmuji — A pickled radish marinated in a natural yellow dye made from gardenia fruit
33.
Gochujang
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Gochu-jang or red chili paste is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on a stone platform. According to the Jeungbo Sanrim gyeongje, gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste and this recipe is similar to the recipe used today to make gochujang. Sunchang County is famous for their gochujang, gochujang is strongly rooted in traditional daily life in Korea. Both commoners and nobles used gochujang as a source of food. China and Japan, the countries with which Korea has historically shared the most culture and trade, however, the first known record of gochujang is in a Chinese document called Sikui-simgam, and appears as Chojang. The record explains that people in ancient Korea commonly ate gochujang with boiled chickens, doenjang, green onion, and ginger, similar content was found in several other historical documents in China, such as a tenth-century document called Sasi-chanyo. Hangyank, Korean traditional medicine, recommends eating soup made with gochujang to treat weakened stomachs, gochujangs primary ingredients are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. A small amount of sweetener, such as sugar, syrup, the finished product is a dark, reddish paste with a rich, piquant flavor. The making of gochujang at home began tapering off when production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets and it is still used extensively in Korean cooking to flavor stews, such as gochujang jjigae, marinate meat, such as gochujang bulgogi, and as a condiment for naengmyeon and bibimbap. Gochujang is also used as a base for making other condiments, chogochujang is a variant of gochujang made from gochujang with added vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. gochujang is used in various dishes like bibimbap and tteokbokki, also in salads, stews, soups and marinated meat dishes. Gochujang makes dishes spicier, but also somewhat sweeter
34.
Doenjang
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Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soy sauce production. The earliest soybean fermentation in Korea seem to have prior to the era of the Three Kingdoms. The Records of the Three Kingdoms, a Chinese historical text written and published in the 3rd century, in the section named Dongyi, in the Book of Wei. Jangdoks used for production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo. Sikhwaji, a section from Goryeosa, recorded that doenjang and ganjang were included in the supplies in 1018, after a Khitan invasion, and in 1052. Joseon texts such as Guhwangchwaryo and Jeungbo sallim gyeongje contain the detailed procedures on how to brew good quality doenjang and ganjang, gyuhap chongseo explains how to pick a date for brewing, what to forbear, and how to keep and preserve doenjang and ganjang. Doenjang is made entirely of fermented soybean and brine, soup soy sauce is also made during the doenjang production. Meju, Korean soybean brick, is made around ipdong in early November, soybeans are soaked overnight, boiled in salt water, and then pounded in a mortar or coarsely ground in a millstone. About a doe or two does of pounded soybean is chunked, compressed, and shaped into a cube or a sphere called meju, the meju bricks are then dried in a cool shaded area for a week to several weeks until firm. When the bricks harden, they are tied with rice straws to the eave of the house, or put in the warm ondol room with rice straws, in jeongwol, the first month of the Lunar year, well fermented meju bricks are washed and sun-dried. After drying, the bricks are aged in onggi crocks with brine. Charcoal and chillies are added for their adsorbent and antibacterial properties, when fermented well, the aged meju chunks are mashed to become doenjang, and the filtrate is boiled to become ganjang. Though doenjang and ganjang are usually made together, doenjang can also be made without producing any filtrate, tojang – When the aged brine is boiled to become ganjang, the rest are mashed to become tojang. Jangjae – Smaller amount of brine is used from the beginning, No soy sauce is produced in the process, and the meju aged with the smaller amount of brine becomes jangjae, another type of doenjang. While traditional doenjang is made with soybeans and brine only, many variants of doenjang contain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and ground anchovies to accentuate doenjangs savory flavor, Korean Ministry of Food and Drug Safetys Food Code classifies doenjang into three categories by their ingredients. Hansik-doenjang – doenjang made with traditional style meju and brine, doenjang – doenjang made with non-traditional meju and saline solution
35.
Anju (food)
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Anju is a general term for a Korean food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes, consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as Anju include golbaengi muchim, nogari with peanuts, until the Chosun Dynasty, alcohol was mainly served in jumaks, where soups with rice, along with traditional alcohol such as makgeolli, were served to guests. Nowadays, anju is good source of grocers. Some foods are considered to be best complemented by certain types of alcohol, for example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasoned chicken goes well with beer. Pa-jun and makkeoli is a combination for rainy days. There are a number of different types of bars in South Korea, jumak, this does not refer to the traditional Korean inns of the Chosun Dynasty mentioned above, but instead refers to a conceptual bar based on Korean culture. These bars are represented by traditional anju such as pa-jun, dubu-kimchi, Hof house, Hof houses sell a number of relatively inexpensive alcoholic beverages. Various international dishes are served here as well
36.
Makgeolli
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Makgeolli, also known as makkoli, is a slightly sweet alcoholic beverage native to Korea. It is made from rice or wheat mixed with nuruk, a Korean fermentation starter and it has a milky, off-white color and has about 6–8% alcohol by volume. Makgeolli is traditionally made from rice, although variants are made from wheat. The name makgeolli is a word that consists of a prefix mak-. It was originally popular among farmers, earning it the name nongju. However, it has become more popular in cities, especially with the younger generations. Dongdongju is a very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes such as pajeon or bindaetteok. According to The Poetic Records of Emperors and Kings, written during the Goryeo Dynasty, many communities in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty, makgeolli was called ihwa-ju, as the liquor was made during the blossoming of that particular flower, commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a metal or wooden bowl from which individual cups. Korean jars also are a traditional vessel for makgeolli consumption, as it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top. Cheong-Ju is used during ancestral rites in Korea, in 2011, Korean importers in Japan started producing makgeolli products, attempting to promote them under the name makkori, the Japanese pronunciation of makgeolli. It has been suggested that this may lead people to mistakenly regard makgeolli as being traditionally Japanese rather than Korean, to fit consumer tastes, research into standardization to reduce off-flavors and ensure consistency between batches has been applied in modern production. As the result of efforts, sales have increased. Mackohol and markelixir were the runners-up, nevertheless, an 11-country survey identified Korea rice wine as the term that most easily conveys the idea of makgeolli. Cheongju Choujiu Gamju Nigori Sake Korean alcoholic beverages Korean culture Korean cuisine List of rice beverages Drink portal Media related to Makgeolli at Wikimedia Commons jurojuro. com
37.
Soju
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Soju is a distilled beverage containing ethanol and water. Considered Koreas most popular beverage in 2014 Jinro soju was the largest selling alcohol brand in the world with sales of 71 million cases worldwide. Most brands of soju are made in South Korea, while it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca. Its alcohol content varies from about 18% to 45% alcohol by volume for traditional Andong soju, however, by using freeze distillation, ABV can be increased to the desired percentage. Soju is traditionally made by distilling alcohol from fermented grain, modern soju manufacturers produce it by purchasing ethanol, diluting it with water and adding sweeteners. The end products are marketed under a variety of brand names. A single supplier sells ethanol to all soju producers in Korea, until the late 1980s, saccharin was the most popular sweetener used by the industry, but it has since been replaced by stevioside. Distilled soju usually has 30–35% ABV, whereas soju from diluted ethanol may range from 21–30% ABV, a typical 375 ml bottle of soju retails for 1,000 to 3,000 won. Soju is exported to 80 countries and is in the top share of diluted alcohol market. Statistically, soju ranked number one in world records of the diluted alcohol market in 2002. Soju literally means burned alcoholic drink, referring to the heat of distillation, in 2008, the word soju was included in the Merriam-Webster Dictionary. Merriam-Webster dated the words appearance in the American English lexicon at 1978, sojus origin is airag, a Levantine distilled alcoholic spirit. Mongolian forces that invaded Korea in the 1300s conveyed the recipe of airag, Soju was first created in Andong, where Mongolian troops were stationed. This is the root of Andong soju, Koreans have very strict rules of etiquette in drinking soju. When receiving a glass from an elder, one must hold the glass with two hands and bow the head slightly, when it is time to drink, the drinker must turn away from the elder, and cover the mouth and glass with their hands. The first drink must be finished in one shot, when the glass is empty, the drinker hands it back to the person who poured the drink for them and the drinker then pours them a shot. This starts a series of glass and bottle passes around the table, Soju was first distilled around the 13th century, during the Mongol invasions of Korea. The Mongols had acquired the technique of distilling Arak from the Persians during their invasion of Central Asia and it was subsequently introduced to the Koreans, and distilleries were set up around the city of Kaesong
38.
Guk
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Guk, also sometimes known as Tang, is a class of soup-like dishes in Korean cuisine. Guk is a native Korean word, while tang is a Sino-Korean word that originally meant boiling, Tang has been used as an honorific term in place of guk. Tang can denote the meaning as guk in the names of dishes such as mae-untang, daegutang, samgyetang. Generally, the names of soups made with vegetables are suffixed with guk rather than tang, toranguk, kimchiguk, muguk, siraegiguk, and miyeok guk are some examples. Gamjaguk and gamjatang are made with different ingredients, gamjaguk is made largely with potatoes, Guk is largely categorized into four groups of soups, such as malgeun jangguk, gomguk, tojangguk, and naengguk. Malgeun jangguk literally means clear soup seasoned with a condiment, such as doenjang or ganjang, the main ingredients for malgeun jangguk are meat, fish, vegetables, and seafoods. Gomguk, also called gomtang, refers to either a type made by boiling various beef parts such as rib, oxtail, brisket, head. The broth of gomguk tends to have a color and to be rich. It can also be made with chicken or pork bone, to produce samgyetang or gamjatang, tojangguk are based on doenjang broth and ssaltteumul. The taste is usually savory and deep, naengguk are cold soups usually eaten in summer. These soups are usually clean and tangy, such as with oi naengguk, kkaetguk, made with chicken and sesame seeds, is thick and serves to replenish and supplement nutrients during hot weather. Usually served in a bowl containing somyeon and pieces of beef, the term emerged in the 1930s in Korean cookbooks. They are also called changuk in pure Korean while the term naengguk is a combination of a Hanja word, the first historical record on naengguk appears in a poem written by Yi Gyu-bo, a high officer of the Goryeo period. Naengguk is referred to as sungaeng in the poem, which literally means sunchaeguk, Yi praised its clear and plain taste. Naengguk is generally divided into two categories according to taste and ingredients, the other group is made to supplement health and has rich tastes, such as chilled soup made with chicken, sesame, or soy bean. Gukbap are dishes developed from guk, the term literally means soup with rice. The dish is served in restaurants, and has become popular among the working class since the late Joseon Dynasty. Kongnamul gukbap, clear soybean sprout soup with rice Ttaro gukbap, video game designer Shigeru Miyamoto lent the word to the name of the character Bowser Koopa in the Mario series of video games
39.
Jjigae
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Jjigae is a Korean dish similar to a Western stew. There are many varieties, it is made with meat. Jjigae is usually served in a dish and boiling hot. A Korean meal almost always either a jjigae or a guk. During the Joseon, it had the older name jochi and two varieties would always be present on the Kings surasang, dongtae jjigae is made from frozen pollack
40.
Korean noodles
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Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE6000 to BCE5000 in Asia, in Korea, traditional noodle dishes are onmyeon, called guksu jangguk, naengmyeon, bibim guksu, kalguksu, kongguksu among others. In royal court, baekmyeon consisting of noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi and beef broth, was eaten in court during summer. It is a specialty of Hwanghae Province Milguksu - wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, the taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe. Cheonsachae has a texture and is low in calories. Japchae - Sweet potato noodles stir-fried with thinly sliced beef and vegetables, janchi guksu - wheat flour noodles in a light broth made with anchovy and optionally dashima or beef broth. It is served with a made with sesame oil, soy sauce, scallions. Thinly sliced jidan, or fried egg, gim, and zucchini are topped on the dish for garnish, jjamppong - wheat flour noodles in a spicy broth including vegetables and seafood. Bibim guksu - thin wheat flour noodles served with a sauce made from gochujang. Half a hard-boiled egg, thinly sliced cucumber, and sometimes chopped kimchi are added as garnishes and it is originally a winter dish, and a local specialty of the Ibuk region. Mul naengmyeon - literally water cold noodles and it is served in a bowl of a tangy cold soup made with beef broth or dongchimi. Vinegar and/or mustard sauce can be added to taste, bibim naengmyeon - literally mixed cold noodles. It is served with no broth but mixed with the spicy, tangy sauce called chogochujang, made from gochujang, vinegar and it is a local specialty of Gapyeong, Gyeonggi Province. The recipe is similar to kongguksu, but the dish has cleaner. Dongchimi guksu - wheat or buckwheat noodles in a bowl of cold dongchimi, chinese noodles Japanese noodles Korean cuisine Vietnamese cuisine List of noodles List of noodle dishes Info about Korea noodles Info about Korea noodles
41.
Korean barbecue
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The term Korean barbecue or Gogigui in Korean refers to the Korean method of roasting beef, pork, chicken, and other types of meat. Such dishes are prepared at the diners table on gas or charcoal grills that are built into the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables, the most representative form of gogigui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form of it is galbi, made from marinated beef short ribs, however, gogigui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is not only popular among Koreans, but also has gained popularity worldwide, bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and it is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well. Galbi is made with short ribs, marinated in a sauce that may contain soy sauce, water, garlic, sugar. It is believed to taste best when grilled with charcoal or soot, jumulleok is short steak marinated with sesame oil, salt, and pepper. It is almost similar to unmarinated gogigui and one thing that distinguishes it from other kinds is its steak-like juicy texture, spicy pork daeji bulgogi is also a popular gogigui dish. It is different from beef bulgogi in that the marinade is not soy sauce-based, chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin, it cooks nearly instantly as soon as it is dropped onto a heated pan, samgyeopsal basically comprises thicker strips of unsalted pork belly. It has fatty areas and is tender, in Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork. Also, loins and boneless ribs are a choice for an unmarinated type of gogigui. A popular way of eating Korean barbecue is to wrap the meat with lettuce and add condiments such as - pajoeri, how to Cook Korean Food at Home - The Official Korea Tourism Guide Site
42.
Festivals of Korea
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Korean Traditional Festivals are the Korean national and local festivals that have been continued among Korean people throughout its long history. Korean traditional festivals are based on its agricultural rituals and myths. Seollal, New Years Day and Chuseok, Harvest Festival are regarded as the biggest festivals, *All traditional festival dates are in accordance to the lunar calendar. Seollal is one of the biggest holidays in Korea along with Chuseok, Seollal is the New Year’s Day in lunar calendar. The word “seol” is originated from the word. which means unfamiliar and it is unknown when Koreans began celebrating Seollal, but rituals of the festival are estimated to go back to the 6th century. On Seollal, Koreans demonstrate their respect to parents and elders in the family, as well as deceased ancestors through Sebae, Also, elders give money or present to a person who did Sebae in return of showing their respect. Koreans almost always wear Hanbok on this day and eat Tteokguk and Yakwa in addition to playing a game like. With passing of Seollal. Daeboreum Daeboreum is a day celebrating the first full moon of the new year, traditionally, group of people plays a traditional game called Geuybulnori a night before or on the day of Daeboreum. Farmers burn hays of dry grass on ridges between the fields while other people whirl around few cans with a lot of holes which allowed charcoals to fire inside the cans. Practically, people believed that the fire could help killing harmful insects near the rice fields, Also, charcoals were used to blaze a fire. Meoseumnal Meoseumnal is a festival for servants. Meoseum means servants and slaves, and nal means a day in Korean, the masters also provided enough money for the servants so that the servants does not need to spend their money in the day. This festival was designed by masters to encourage the servants and slaves to work better on the years farming. The servants usually made traditional snack called Songpyeon with the grains used during Daeboreum and ate them according to their age, for instance a 10-year-old servant would eat ten Songpyeon. In Euiryong-gun, Yangsan-gun, or Gyungsangnam-do, different territories of Korea, unfortunately, this festival is not celebrated any more since the Meoseum system was abolished in Korea, and it is even rare to see a person who remembers this festival. Yongdeungje Yongdeungje is a day to celebrate Yongdeung which is believed to descend on earth on the first day of February, the festival is mostly celebrated in Jeju Island and Youngnam district. While Yongdeung is on earth, it is believed to bring strong wind, thus, people in the sectors strongly affected by wind such as fishery and farming perform an ancestral ritual, Jesa in order to appease the wind god. If it rains or is cloudy on that day Yongdeung ascend, Samjinnal Samjinnal ’s origin is unknown but it is a day of celebrating the coming of spring
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Korean New Year
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Korean New Year is the first day of the Korean lunar calendar. It is one of the most significant traditional Korean holidays, the celebration lasts three days, the day before Korean New Year day, Korean New Year day itself, and the day after Korean New Year day. Seollal generally refers to Eumnyeok Seollal, also known as Gujeong, Seollal may also refer to Yangnyeok Seollal, also known as Shinjeong. Korean New Year generally falls on the day of the new moon after winter solstice. In such a case, the New Year falls on the day of the new moon after the solstice. Korean New Year is generally the day as Chinese New Year except when new moon occurs between 15,00 UTC and 16,00 UTC. In such case, new moon happens on the day in Korea compared to China. In the Joseon Dynasty, all the government officials gathered in the Five Grand Palaces to make New Years greetings, Korean New Year is typically a family holiday. The Korean New Year is also known as Seollal, the three-day holiday is used by many to return to their hometowns to visit their parents and other relatives, where they perform an ancestral ritual called charye. The three days are the day of, the day before, and the after, in 2016,36 million South Koreans reportedly would be traveling to visit their families during the Korean New Year. Koreans not only travel within the country, but around the world, many Koreans travel from overseas to visit their families for this annual holiday. Since it is one of the few times families may be able to get together and catch up on one anothers lives, it is considered respectful, often, the family members first visit the elders, and this includes the grandparents and the parents. It is also considered respectful for people to visit their mothers-, including travel expense, preparation for this holiday is very costly. Gifts are usually given to members and new clothes are worn during the holiday. Traditional food is prepared for family members coming to visit for the holiday. Due to the demand, food prices are inflated during the month of Seollal. As a result, some people have chosen to forgo some traditions because they have become too expensive and these families prepare a modest ancestral rite only with necessary foods for Seollal. The government has started taking certain measures to stabilize and support ordinary peoples livelihood for Seollal holiday period
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Victory over Japan Day
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Victory over Japan Day is the day on which the Empire of Japan surrendered in World War II, in effect ending the war. August 15 is the official V-J Day for the UK, while the official U. S. commemoration is September 2, the name, V-J Day, had been selected by the Allies after they named V-E Day for the victory in Europe. On September 2,1945, a surrender ceremony was performed in Tokyo Bay, Japan. In Japan, August 15 usually is known as the day for the end of the war. This official name was adopted in 1982 by an issued by the Japanese government. On 6 and 9 August 1945, the United States dropped atomic bombs on Hiroshima, on August 9, the Soviet Union declared war on Japan. The Japanese government on August 10 communicated its intention to surrender under the terms of the Potsdam Declaration, the news of the Japanese offer, however, was enough to begin early celebrations around the world. Allied soldiers in London danced in a line on Regent Street. Americans and Frenchmen in Paris paraded on the Champs-Elysées singing Dont Fence Me In, American soldiers in Berlin shouted Its over in the Pacific, and hoped that they would now not be transferred there to fight the Japanese. Germans stated that the Japanese were wise enough to—unlike themselves—give up in a hopeless situation, moscow newspapers briefly reported on the atomic bombings with no commentary of any kind. While Russians and foreigners alike could hardly talk about anything else, in Chungking, Chinese fired firecrackers and almost buried in gratitude. In Manila, residents sang God Bless America, on Tinian island, B-29 crews preparing for their next mission over Japan were told that it was cancelled, but that they could not celebrate because it might be rescheduled. S. President Harry S Truman via the Swiss diplomatic mission in Washington, a nationwide broadcast by Truman was aired at seven oclock p. m. on August 14 announcing the communication and that the formal event was scheduled for September 2. In his announcement of Japans surrender on August 14, Truman said that the proclamation of V-J Day must wait upon the signing of the surrender terms by Japan. In Australia, the name V-P Day was used from the outset, the Canberra Times of August 14,1945, refers to VP Day celebrations, and a public holiday for VP Day was gazetted by the government in that year according to the Australian War Memorial. In Washington, D. C. a crowd attempted to break into the White House grounds as they shouted We want Harry, in San Francisco two women jumped naked into a pond at the Civic Center to soldiers cheers. The largest crowd in the history of New York Citys Times Square gathered to celebrate. S, in the Garment District, workers threw out cloth scraps and ticker tape, leaving a pile five inches deep on the streets. A coast-to-coast frenzy of kissing occurred, with Life publishing photographs of such kisses in Washington, Kansas City, Los Angeles, one of the best-known kisses that day appeared in V-J Day in Times Square, one of the most famous photographs ever published by Life
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Chuseok
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Chuseok, originally known as hangawi, is a major harvest festival and a three-day holiday in Korea celebrated on the 15th day of the 8th month of the lunar calendar on the full moon. Like many other harvest festivals around the world, it is held around the autumn equinox, as a celebration of the good harvest, Koreans visit their ancestral hometowns and share a feast of Korean traditional food such as songpyeon and rice wines such as sindoju and dongdongju. Come the day of Gabae, the team that had woven more cloth had won and was treated to a feast by the losing team, however, it is also said that Chuseok marks the day Silla won a great victory over the rival kingdom of Baekje. It is believed that weaving competitions, archery competitions, and martial arts demonstrations were held as part of the festivities, many scholars also believe Chuseok may originate from ancient shamanistic celebrations of the harvest moon. New harvests are offered to deities and ancestors, which means Chuseok may have originated as a worship ritual. In some areas, if there is no harvest, worship rituals are postponed, or in areas with no annual harvest, in contemporary South Korea, on Chuseok, masses of people travel from large cities to their hometowns to pay respect to the spirits of their ancestors. People perform ancestral worship rituals early in the morning, then, they visit the tombs of their immediate ancestors to trim plants and clean the area around the tomb, and offer food, drink, and crops to their ancestors. Harvest crops are attributed to the blessing of ancestors, Chuseok is commonly translated as Korean Thanksgiving in English. It is one of the memorial rites that have been done for thousands of years in Korea. It is done in the morning of Chuseok, and families hold a service for their ancestors. The meaning of Charye is to return their favors and honor them and it is due to a belief that Koreans do not believe that a person is really dead when they physically die. They believe their spirits are still alive and protect the descendants, also, it is important to know how to arrange the foods of Charye on the table, on the north, rice and soup are placed, and, fruits and vegetables are on the south. On the west and in the middle, meat dishes are served, the details may vary from each region. Seongmyo and Beolcho are also done around Chuseok week, seongmyo is a visiting to ancestral grave sites and Beolcho is the activity to remove weeds around the grave to clean their ancestors site. When making songpyeon, steaming them over a layer of pine-needles is critical, the word song in songpyeon means a pine tree in Korean. The pine needles not only contribute to songpyeons aromatic fragrance, but also its beauty, songpyeons rice skin itself resembles the shape of a full moon, but once it wraps the stuffing, its shape resembles the half-moon. Since the Three Kingdoms era in Korean history, a Korean legend stated that two shapes ruled the destinies of the two greatest rival kingdoms, Baekje and Silla. During the era of King Uija of Baekje, a phrase, Baekje is full-moon and Silla is half moon was found on a turtles back and it predicted the fall of the Baekje
