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Welcome to Korea 4 the Four Seasons 01 Welcome to Korea 4 The Four Seasons 01. Deoksugung, one of the five Joseon royal palaces, gives a singular night view of Korea’s capital, Seoul. · Spring Psy rose to international fame with the YouTube · Summer 02. · Fall sensation “Gangnam Style.” · Winter 8 Food · Tales of food · Fermented food, the basis of the dining table 12 The Korean Heritage · Gangwon-do (province) · Chungcheong-do (provinces) · Jeolla-do (provinces) · Gyeongsang-do (provinces) · Jejudo (island) · The DMZ, an ecological treasure house 01 02 Welcome to Korea 02 The Four Seasons One of the most beautiful characteristics of life on the Korean Peninsula is the pen- dulum swing of the four seasons, each with its own appeal. Throughout the country’s long history, people have found ways to embrace nature in all its diversity and chang- ing forms throughout the year. The year on the peninsula begins with the new buds of spring, steps into life with the vitality of summer, ripens with age during the fall and then rests and recovers under layers of white snow during the winter. These colorful changes are brought about by geography, as the peninsula is nearly surrounded by water, with seas on three sides, and with almost 60% of the land covered by rugged mountains. The peoples of the Korean Peninsula developed cultures and kingdoms that were very close to the earth and to Mother Nature. This chapter provides you with an overview of numerous aspects of Korean society, including nature, culture and the wisdom of the traditional ways of life. Spring People interpret the “road” to mean “a journey through life,” or “a path con- necting people.” The numerous hiking and walking trails that can be found across the country provide opportuni- ties to reflect on this symbolic meaning. In the spring, when the buds appear and the flowers begin to bloom, hikers 01 experience the awakening of nature and the revitalization of life as they walk 01. Azaleas herald the arrival of spring on the slopes of along the trails of Korea. Yeongchwisan (mountain) in Yeosu, Jeolla-do (provinces). 02. Hikers can enjoy the wind and the sea while trekking Olle Trail on Jejudo (island), Trails on along the Jeju Olle Trail. Jirisan (mountain), Misiryeong Trail on Seoraksan (mountain) 4 5 Fall Fall is a season when all things ripen. Under the sun’s warm rays, the leaves turn yellow, red and orange. This sea- son of harvest is the perfect time to visit traditional folk villages, communities which preserve the traditions of Korea’s ancestors to this day. Korea’s folk vil- lages, rich with history and tradition, are especially picturesque at this time of year. Folk Village in Seongeup on Jejudo (island), Yangdong Village in Gyeongju, Wanggok Village in Goseong, Oeam Folk Village in Asan, Museom Village in Yeongju, Han-gae Village in Seongju 03 05 Summer Winter Many outdoor festivals are held during With its wide annual range of tempera- the summer, a season of fun and hot tures, the Korean Peninsula gets very weather. There is a wide range of festi- cold in the winter. However, you can still vals that take advantage of the natural experience the beauty of nature, even in environment. Some popular events the cold. Pristine snowflakes greet you include the Mud Festival in Boryeong, on days of heavy snowfall. The snow- which boasts Asia’s only shell powder covered land presents breathtaking beach, the Maritime Cultural Festival in views, especially in the mountainous Mokpo, which focuses on the preserva- regions of the country. Koreans long 04 tion of maritime traditions, and the Sea ago demonstrated resourcefulness in Festival in Busan, a blend of music and 03. At the Boryeong Mud Festival, participants have fun surviving the winter months by utilizing in the mud and beat the summer heat. Young and old youth at the beach. 04. scientific knowledge and wise planning enjoy the International Fireworks Festival held in Pohang, Mud Festival in Boryeong, Maritime Gyeongsang-do (provinces). 05. The Hahoe Village, Im- to fight off the cold. Cultural Festival in Mokpo, Sea Festival portant Folk Material No. 122, boasts a long tradition and Ondol System of Under-floor Heating, tranquil scenery. Experience Korean Buddhism and in Busan 06. Traditional Earthen Walls, Traditional discover your inner self during a temple stay. Doors 06 6 7 Welcome to Korea 01 Food Korean cuisine was also influenced by the well-defined four seasons and by the re- gional characteristics of the peninsula. Local dishes are made from ingredients that reveal the geographical characteristics of each microclimate and region. The recipes reflect the wisdom of living healthily by eating seasonally. Koreans have a high regard for those who prepare food. We believe that one’s hands play an important role in food preparation and in putting one’s heart and soul into the cuisine. Come experience the diverse tastes and stories of Korean cuisine, filled with history, meaning and delicious taste. Seoul & Gyeonggi-do (province) western Yeongseo region is renowned A light and clean taste, not too salty or for food made from corn and potatoes. spicy. Home of buckwheat porridge (mae- Home to ox bone or brisket soup (seol- milgukjuk), spicy floating goby stew leongtang), spicy shredded beef soup (ggukjeogutang), cold acorn jelly soup (yukgaejang), Jangchung-dong pigs’ with rice (mukbap), ground potato feet in soy sauce and spices (jokbal), dumpling soup (gamjaongsimi), corn Cheongjin-dong blood pudding and flour noodle soup (olchaengiguksu), beef tripe soup (haejangguk, or “soup Chuncheon buckwheat noodle soup to chase a hangover”) and Suwon beef (makguksu), chicken bits and veg- ribs (galbi) etables in a spicy sauce (dakgalbi, or “chicken ribs”), and Chodang famous Gangwon-do (province) bean curd (dubu) The eastern Yeongdong region is known 01. Delicious food steeped in tradition-bibimbap, se- olleongtang, kimchi, Pyongyang naengmyeon (cold buck- for food made from pollack, squid, wheat noodles from Pyongyang), jeotgal, daetongbap, seaweed and wild greens, while the jokbal (clockwise rotation) 8 9 Chungcheong-do (provinces) seafood, known collectively as jeotgal, Gyeongsang-do (provinces) This region’s cuisine is known for its made using the high-quality bay salt. The The cuisine here is both salty and spicy, light and clean taste. region is also known for a type of pickle, due to the hot weather. This region is famous for fish noodles or jang-ajji, that’s made from soybean This region is famous for giant crabs made from freshwater fish, crab kimchi paste instead of pepper paste, rice from Yeongdeok, garlic from Uiseong, (hobakgegukji) and Byeongcheon cooked matchstick slices of Korean white ginseng from Punggi and seaweed, famous blood sausage (sundae). radish (mubap), stir-fried glass noodles including laver and kelp, from Gijang. with bean sprouts (kongnamuljapchae), It is also famous for the sweetened rice Damyang famous rice and grain cooked Jeolla-do (provinces) drink (sikhye) from Andong, marinated beef in a container made from a bamboo stalk This relatively flatter rice-growing region (bulgogi) from Eonyang, dried persimmons (daetongbap) and the region’s beef rib is known for its variety of ingredients, (gotgam) from Sangju, mixed vegetables, meat that is minced on the bone and ranging from meat and vegetables to meat and rice (bibimbap) from Jinju and marinated (tteokgalbi). 04 seafood. seaweed rice rolls from Chungmu. It is famous for a wide variety of salted Jejudo (island) (“chopping block” pork, dombe gogi), This island province’s staple is barley 02. Yukgaejang used to be eaten in the summer to replen- mini rice cake balls (omegitteok) and ish one’s energy. Today, it is popular year round. 03. Bay salt 02 and other grains, with side dishes made crab porridge (ging-ijuk) are some of naturally dried by wind and sunlight. 04. Tteokgalbi is made from seafood. the delicacies found on Korea’s island by mincing and pounding short rib meat while still on the bone Fish-based soups like pumpkin and province of Jejudo. and then marinating it in a sweet sauce before grilling it over charcoal. 05. The process of making jang, Korean cuisine’s hairtail fish soup, sliced boiled pork broad range of traditional fermented pastes. 06. Makgeolli is Fermented food, the basis of the din- a very popular traditional alcoholic rice drink. ing table Korean cuisine can be described 03 as “slow food.” The basic fermented dishes, such as kimchi and the whole range of foods and condiments to which some degree of fermentation is applied (jeotgal), have excellent nutritional value. They are created over a long 05 period of time for healthy, tasty food. Tasting these dishes is equivalent to 06 experiencing the spirit, traditions and history of the nation. Kimchi and the preparation of fer- mented foods to get through the winter. Bean-based pastes are the foundation of taste. Fermented rice wine has a long-standing history. 10 11 Welcome to Korea The Korean Heritage Humans have been living on the Korean Peninsula for thousands of years and the resultant heritage is both tangible and intangible. These traditions are pathways to understanding the people of the past and keys to unlocking the future. Studying a society’s heritage is like looking at its cultural and artistic DNA. Koreans have an in- trinsic sense of the aesthetic, a sense of space that shows harmony and adaptation 01 to nature. Such aesthetics can best be understood through the Korean heritage items that are 02 inscribed with UNESCO. Currently, there are 39 such items and locations. These in- clude 11 on the World Heritage List, 17 traditions on the Representative List of the Intangible Cultural Heritage of Humanity and 11 items on the Memory of the World Register.
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