DOCSLIB.ORG

관악산 마애명문 Head to Gwacheon on Subway Line No

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
관악산 마애명문 Head to Gwacheon on Subway Line No 지하철 4호선 타고 과천으로 GO!GO! 관악산 주변 가볼만한 곳 관악산 마애명문 Head to Gwacheon on subway line No. 4! 관악산 등산로 남태령고개 Places worth visiting near Gwanaksan Mountain area Namtaeryeong Pass Gwanaksan Mountain Hiking Trail 사당방면 Maae Myeongmun of Gwanaksan Mountain In the direction of Sadang 인덕원역 Indeogwon Station 위험구간 417m Danger zone 자하동(紫霞洞)은 관악산에서 경치가 가장 아름다운 계곡으로, 계곡 서쪽 정부과천청사역 Government Complex Gwacheon Station 경기도지정 문화재 자료 제9호 암벽에 4기의 바위글씨가 새겨져 있다. 단하시경 (丹霞詩境), 자하동문(紫霞 연주암 등산코스 하남태령 Gyeonggi-do Cultural Material No. 9 Hanamtaeryeong 洞門), 백운산인 자하동천(白雲山人 紫霞洞天), 제가야산독서당(題伽倻山讀 Yeonjuam Hermitage Hiking Course 보광사(6번 출구) Bogwangsa Temple (Exit No. 6) 과천향교 書堂) 등은 자하 신위(紫霞 申緯, 1769~1847), 추사 김정희(秋史 金正喜, 별양동 중심상가단지(1번 출구) Byeoryang-dong Central Shopping Complex (Exit No. 1) Gwacheonhyanggyo 신라시대 의상대사가 창건한 것으로 알려진 기도사찰로 관악산 연주봉 남쪽에 있다. 1786~1856)와 관련된 바위글씨로 유명하다. 조선 후기 시서화 삼절(三絶)로 Jungang-dong Central Shopping Complex (Exit No. 11) Local Confucian School 제1코스 헬리포트기점 중앙동 중심상가단지(11번 출구) This prayer temple known to be built by Buddhist Monk Uisang of the Silla 과천향교 - 연주암 - 연주대 Heliport Starting Point 과천동주민센터 불리는 신위는 관악산 북쪽 북자하동에 살았다. 추사 김정희는 39세 때인 남태령 옛길 Gwacheon-dong CSC 관악산 등산로 입구에 위치한 조선시대 교육기관이다. Dynasty is located to the south of Yeonjubong peak of Gwanaksan Mountain. (3.2km / 소요시간 1시간 30분) 1824년 과천 주암동에 과지초당(瓜地草堂)을 지으면서 과천과 인연을 Old Namtaeryeong Trail 과천역 Gwacheon Station It is an educational institution of the Joseon era located at the entrance of Tip! 연주암에서는 사찰에 머물며 마음을 수련하고 사찰생활을 체험할수 있는 템플 삼거리 맺었다. 독창적인 추사체를 쓴 김정희는 말년 4년간 과천에 살면서 대표작인 Gwanaksan Mountain trails. 스테이를 운영하고 있다. 제2코스 연주대(629m) Samgeori 온온사(7번 출구) Ononsa (Exit No. 7) 조선시대 한양에서 삼남(三南)지방으로 통하는 관문으로 옛 모습이 복원되어 있다. Yeonjudae Hermitage 「불이선란도(不二禪蘭圖)」등 많은 작품을 남겼다. 서울지방중소벤처기업청 - 연주암 - 연주대 관악사지 과천향교(7번 출구) Gwacheonhyanggyo Local Confucian School (Exit No. 7) Tip! 관악산에서 과천향교 방향으로 흐르는 자하동 계곡은 더운 여름철에 관광객들에게 Tip! Yeonjuam Hermitage operates a temple stay program where visitors 폭포 관악산 The gateway to Samnam-myeon region from Hanyang (present-day Seoul) (4.5km / 소요시간 2시간) Gwanaksan Mountain Gwanaksa Temple Site 176m 사랑받는 관광지이다. can engage in mind training and experience living in a temple. Waterfall 용마약수터 Jaha-dong is the most beautiful valley of Gwanaksan Mountain, and 4 words are 관악산 입구(7번 출구) Gwanaksan Mountain Entrance (Exit No. 7) of the Joseon Dynasty, it is now restored to its original state. 기상관측소 무당바위 Mudang Rock 용마능선 Yongma Mineral Spring 청계산 입구(2,3번 출구) Cheonggyesan Mountain Entrance (Exit No. 2, 3) Tip! Jaha-dong Valley that flows from Gwanaksan Mountain toward the direction of 02.502.3234 제3코스 Weather station inscribed on the westside rock face of the valley. Danhasigyeong, Jahadongmun, Tip! 남태령 옛길은 관악산 둘레길, 삼남길의 시작점이다. Yongma Ridge etc. are well-known as Gwacheonhyanggyo Local Confucian School is a beloved tourist spot for tourists 과천교회 - 연주대 연주암 Baekwunsanin, Jahadongcheon, Jegayasandokseodang, Yeonjuam Hermitage 로봇바위 Robot Rock Tip! Old Namtaeryeong Trail is the starting point during the sultry summer. rock inscriptions that are relation to Jaha Sinwi (1769~1847) and Chusa Kim 대공원역 Seoul Grand Park Station (4km / 소요시간 2시간) 631m for Gwanaksan Trail and Samnamgil Trail. 146m Jeong-hui 1786~1856). Sinwi who was also known by the name of Siseohwa 과천시 자하동길 18 18, Jahadong-gil, Gwacheon-si 학바위능선 과천서울대공원(2번 출구) Gwacheon Seoul Grand Park (Exit No. 2) Hakbawi Ridge Samjeol of the late Joseon period lived in the north side of northern Jaha-dong, 목교기점 과천서울랜드(2번 출구) Gwacheon Seoul Land (Exit No. 2) Course 1 Mokgyo (bridge) base Gwanaksan Mountain. Chusa Kim Jeong-hui became connected with Gwacheon when he built Gwajichodang Residence at Juam-dong, Gwacheon in 1824 at the 국립현대미술관 과천관(2번 출구) 경기도지정 기념물 제20호 Gwacheonhyanggyo Local Confucian School 과천교회 National Museum of Modern and Contemporary Art, Gwacheon (Exit No. 2) Gyeonggi-do Provincial Monument No. 20 → Yeonjuam Hermitage → Yeonjudae Hermitage Underground지하능선 Ridge 무당바위약수터 Gwacheon Presbyterian Churh age of 39. Kim Jeong-hui, who wrote in his signature Chusa-style writing, left many Gwacheon National Science Museum (Exit No. 5) (3.2 km / 1 hr 30 min) 깔딱고개 Mudang Rock Mineral Spring of his representative works including ‘Buriseonrando’ and others during the last 국립과천과학관(5번 출구) 경기도 유형문화재 제100호 연주대 Ggalddak Pass four years of his life living in Gwacheon. 한국카메라박물관(4번 출구) Korea Camera Museum (Exit No. 4) Gyeonggi-do Tangible Cultural Asset No. 100 일명사지 과천역 7번출구 Yeonjudae Hermitage Ilmyeongsaji Gwacheon Station, Exit 7 Course 2 과천향교 온온사 관악산 기암절벽 정상에 자리잡은 암자로 입구의 바위 면에 있는 마애약사 여래입상은 Gwacheonhyanggyo 경마공원역 Seoul Racecourse Park Station Ministry of SMEs and Startups → Yeonjuam Hermitage 문원폭포 Local Confucian School Ononsa 보광사 영험하기로 소문나 있어 소원을 빌기 위해 찾아오는 사람들의 발길이 끊이지 않는다. Munwon Waterfall → Yeonjudae Hermitage Bogwangsa Temple 육봉능선 Yukbong Ridge 과천경마공원(2,3번 출구) Seoul Racecourse Park, Gwacheon (Exit No. 2, 3) The stone surface by the entry of the mountain hermitage situated at the (4.5 km / 2 hr) 조선시대 객사로 정조대왕이 사도세자의 능행 중에 이 곳에 경숙하면서 “경치가 좋고 마당바위 Madang Rock 말박물관(2,3번 출구) Korea Racing Authority Equine Museum (Exit No. 2, 3) pinnacle of the rugged precipice of Gwanaksan Mountain, Standing Rock-carved 과천시청 쉬어가기가 편하다”하여 “온온사” 라는 친필현판을 하사하였다고 한다. 도심 속에 세워진 사찰로 목조여래좌상, 문원리 삼층석탑, 문원리사지 석조보살입상 등 Gwacheon City Hall Danhasigyeong Jahadongmun Medicine Buddha Triad is famous for its miraculous qualities and this makes it a 송충이바위 Songchungi Rock 귀중한 문화재가 산재해 있다. 버섯바위 丹霞詩境 자하동문 紫霞洞門 As a guesthouse from the Joseon era, it is known that King Jeongjo told popular spot for visitors to come and make their wishes. Course 3 단하시경 선바위역 Beoseot Rock 정부과천청사역 11번출구 Seonbawi Station Crown Prince Sado during their stay here that “it has a great view and it is a It is a temple built in the middle of the city, where valuable cultural relics are scattered Gwacheon Presbyterian Churh → Yeonjudae Hermitage Government Complex Gwacheon Station, Exit 11 comfortable place to stay and rest,” and gave it the name of “ononsa” nearby including a Wooden Seated Buddha, Munwon-ri three-story stone pagoda, (4 km / 2 hr) 추사박물관(1번 출구) Chusa Museum (Exit No. 1) written on a signboard in his own handwriting. and Munwonrisaji Stone Standing Bodhisattva. 남태령옛길(2번 출구) Old Namtaeryeong Trail (Exit No. 2) 철봉 Cheolbong Peak 서울지방중소벤처기업청 과천시 관악길 58 58, Gwanak-gil, Gwacheon-si 과천시 교육원로 41 41, Gyoyugwon-ro, Gwacheon-si Ministry of SMEs and Startups 선바위미술관(2번 출구) Seonbawi Museum of Fine Art (Exit No. 2) Baekwunsanin Jahadongcheon Jega yasan dokseodang 백운산인 자하동천 白雲山人 紫霞洞天 제가야산독서당 題伽倻山讀書堂 남태령역 Namtaeryeong Station 중앙길 Junganggil Trail 문화관광해설사와 함께 온온사 → 과천향교 → 자하동 계곡 암각문 청계산 주변 가볼만한 곳 Ononsa → Gwacheonhyanggyo Local Confucian School → Jaha-dong Valley Rock Preserving 과천으로 떠나보는 역사문화산책 중앙길은 정조대왕이 현륭원 참배 후 돌아오는 길에 머물렀다는 온온사 부터 출발한다 Places worth visiting near Cheonggyesan Mountain 청계산 등산로 이곳 주변에는 6백 살이 넘은 은행나무가 서 있고 조선시대 공립학교였던 과천향교를 볼 옥녀봉 Heading for a walk of history and culture Cheonggyesan Mountain Hiking Trail Ongnyeobong Peak 수 있다. 또 자하동 계곡 바위에 새겨진 옛 선현들의 암각문을 감상 할 수 있다. with cultural heritage commentator The story about Junganggil Trail begins with Ononsa , which is said to be where King 국립현대미술관 과천관 주암소류지 Jeongjo stayed on his way back from visiting Hyeon'ryungweon. A gingko tree over 600 Juam Reservoir 진달래능선 years of age firmly stands its ground in the vicinity, as well as Gwacheonhyanggyo Local 국립과천과학관 MMCA Gwacheon Jindallae Ridge (National Museum of Modern and Confucian School which used to be a public school in the Joseon dynasty. One can also Gwacheon Contemporary Art, Gwacheon) 등산코스 팔각정기점 역사문화산책은 과천의 문화재와 명소를 문화관광해설사의 view rock inscriptions made by ancient sages on the rocks of Jaha-dong Valley. National Science Museum Hiking Course Palgakjeong Pavilion base 한국 근·현대 미술과 세계 미술의 맥을 짚어볼 수 있는 국내 최고의 미술관으로 실내전시 재미있는 설명을 들으면서 산책하는 프로그램으로 산책하기 좋은 서울대공원 2008년 개관한 과학문화공간으로 전시품의 50%이상을 첨단 연출매체를 이용하여 관과 더불어 야외조각 전시장의 넓은 잔디밭은 가족 단위 관광객에게 큰 사랑을 받고 있다. 계절인 봄과 가을, 매월 둘째, 넷째 토요일에 떠날 수 있다. 갈현길 Galhyeongil Trail 체험·참여형으로 꾸며져 있다는 것이 특징이다. As the highest caliber art museum in the country that helps visitors feel the 제1코스 대공원역 2번 출구 Seoul Grand Park Seoul Grand Park Station, Exit No. 2 국사편찬위원회 → 보광사 → 찬우물 → 에어드리 공원 A science and culture space that opened in 2008, it is noteworthy that over 50% of pulse of modern and contemporary art of Korea and the world, the wide grass 도원농원 - 5·6호 약수터 - 매봉 갱매폭포 In this history and culture walking tour program, cultural heritage National Institute of Korean History → Bogwangsa Temple → Chanumul → Airdrie Park Gaengmae Falls 깔딱고개기점 청계산 자락 드넓은 대지 위에 자리잡은 국내 최대규모의 공원으로 동물원, 식물원 등 서울랜드 the exhibited items are presented for better experience and participation from the field of the outside sculpture exhibition center is especially loved by family unit (1.4km/소요시간 40분) 과천역 3번 출구 Kkalttak Pass base commentators offer fun commentary on cultural relics and famous sites Seoul Land 갈현길은 국사편찬위원회에서 출발한다. 그 다음 보광사 법당 안에 모셔져 있는 다양한 부대시설을 갖추고 있다. audience using state-of-the-art media direction. tourists, along with the indoor exhibition center. Gwacheon Station, Exit No. 3 갈림길 of Gwacheon. It is offered on second and fourth Saturdays of each 여래좌상을 감상하고, 정조가 능행길에 갈증을 느껴 마신 후 “물맛이 매우 좋다”며 우물에 It is a park of the largest scale in the country located on the wide open land 제2코스 문원동출발점 Gallimgil Trail Tip! 매년 가을에는 과학과 영상, 교육이 결합된 종합 에듀테인먼트 행사인 “국제SF영상축제”가 Tip! 매월 마지막 주 수요일은 ‘문화가 있는 날’로 이 날에는 모든 전시를 무료로 관람할 수 있다.
Load more

Recommended publications
  • The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
    foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanovi´c 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture.
    [Show full text]
  • Analysis of Kimchi, Vegetable and Fruit Consumption Trends Among Korean Adults: Data from the Korea National Health and Nutrition Examination Survey (1998-2012)
    Nutrition Research and Practice. 2015 Published online 2015 December 2 ⓒ2015 The Korean Nutrition Society and the Korean Society of Community Nutrition http://e-nrp.org Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012) Eun-Kyung Kim1*, Yoo-Kyoung Park2*, Ae-Wha Ha3, Eun-Ok Choi4 and Se-Young Ju3§ 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea 2Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104 , Korea 3Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea 4World Institute of Kimchi, Gwangju 61755, Korea BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS AND METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • EXCHANGE REPORT – FALL 2016 Student ID 381622
    EXCHANGE REPORT – FALL 2016 Student ID 381622 Seoul National University at a Glance SNU is the top ranked university in South Korea. There are annually about 600 exchange students from all over the world. The main campus is located close to Gwanaksan mountain in the south part of Seoul. SNU is one of the three partner universities in South Korea for the Aalto students offering both undergraduate and graduate exchange. The home department for the exchange students will be the College of Business Administration (=CBA) which host about 80 – 150 exchange students in every semester. In this report, I will introduce you the SNU studies and preparations for the exchange but also my own experiences about living in Seoul during the fall semester 2016. 1. PREPARING FOR THE EXCHANGE After receiving information from home university that they have nominated you to Seoul National University you will soon receive an email from SNU Office of Int'l Relations or CBA’s coordinator. I received it this year March 22nd and it included the information how to proceed with application process. About SNU application process This process included handling many documents and application process will be finished by post- mailing documents to Korea. There is approximately one month time to finish online application and send documents (before end on April if your exchange semester is fall). To complete the first phase, online application, prepare the following documents and upload them (excluding recommendation letters) on online application page. All the instructions, links and forms are provided with the first email from SNU. The CBA Exchange Coordinator from SNU, Ms.
    [Show full text]
  • Kimchi Making for Dummies Including My Kids
    Good Taste and Healthy Eating Kimchi Making for Dummies including My Kids Written by: Surimiman Directed by: Sony Park Feb 16, 2012 Kimchi Making for Dummies including My Kids - Good Taste and Healthy Living - Introduction Jae Park (surimiman) who they say is a surimi expert, but he does not know much about Kimchi. Fortunately, he learned Kimchi making from his wife Sony. With Sony’s direction, surimiman writes how to make Kimchi for dummies, including his kids (Duke and Caroline) and former students for their healthy living. Kimchi is the #1 Korean side dish and Koreans eat it with every meal. It is napa cabbage (hereafter cabbage) fermented with naturally occurring Lactobacilli (commonly used in yogurt) after being mixed with garlic, red pepper, ginger, and other green vegetables. Therefore like other fermented foods (i.e., cheese), once you try Kimchi, it is there in your body and you are hooked. My proud, former student Dr. Zach Reed, who is currently working at Oscar Mayer, is one of those who now have an insatiable craving for Kimchi. According to the history of Kimchi, Koreans started to eat salted vegetables after fermentation as early as 2000 years ago. Modern Kimchi started when red pepper was introduced to cucumber Kimchi in 1715. Napa cabbage (Baechoo: 배추) Kimchi, in modern times, is the most popular, however, history indicates that radish (Moowoo: 무우), cucumber, or egg plant Kimchi was developed before cabbage Kimchi. Major ingredients in Kimchi such as cabbage, garlic, and ginger are known as anticarcinogenic ingredients. This makes Kimchi a health-friendly food.
    [Show full text]
  • An Integrated Approach to Mitigation Wetland Site Selection: a Case Study in Gwacheon, Korea
    Sustainability 2015, 7, 3386-3413; doi:10.3390/su7033386 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Article An Integrated Approach to Mitigation Wetland Site Selection: A Case Study in Gwacheon, Korea Junga Lee 1,2, Christopher D. Ellis 1, Yun Eui Choi 3, Soojin You 3, and Jinhyung Chon 4,* 1 Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742-4452, USA; E-Mails: [email protected] (J.L.); [email protected] (C.D.E.) 2 Institute of Life Science and Natural Resources, College of Life Sciences and Biotechnology, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea 3 Department of Environmental Science and Ecological Engineering, Graduate School, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea; E-Mails: [email protected] (Y.E.C.); [email protected] (S.Y) 4 Division of Environmental Science and Ecological Engineering, College of Life Sciences and Biotechnology, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +82-2-3290-3048; Fax: +82-2-3290-3624. Academic Editor: Yu-Pin Lin Received: 19 December 2014 / Accepted: 10 March 2015 / Published: 20 March 2015 Abstract: This paper presents an integrated approach to mitigation wetland site selection using functional landscape connectivity and landscape structure. This approach enables landscape designers to evaluate the relative priorities of mitigation wetland areas based on functional landscape connectivity and wildlife mobility, as well as landscape structure, composition, and configuration. The least-cost path method is used to evaluate candidate sites for mitigation wetlands with regard to wildlife movement.
    [Show full text]
  • Effect of Bacteriophages on Viability and Growth of Co-Cultivated Weissella and Leuconostoc in Kimchi Fermentation Se-Jin Kong and Jong-Hyun Park*
    J. Microbiol. Biotechnol. (2019), 29(4), 558–561 https://doi.org/10.4014/jmb.1902.02023 Research Article Review jmb Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation Se-Jin Kong and Jong-Hyun Park* Department of Food Science and Biotechnology, Seongnam 13120, Gachon University, Seongnam 13120, Republic of Korea Received: February 18, 2019 Revised: March 12, 2019 This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Accepted: March 13, 2019 Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was First published online prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella Mar 20, 2019 cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the *Corresponding author bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The Phone: +82-31-750-5523; bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM Fax: +82-31-750-5273; E-mail: [email protected] 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation. pISSN 1017-7825, eISSN 1738-8872 Copyright© 2019 by Keywords: Weissella, Leuconostoc, bacteriophage, population dynamics, kimchi The Korean Society for Microbiology and Biotechnology Among the microorganisms involved in kimchi In the lysogenic life cycle, the bacteriophage is introduced fermentation, lactic acid bacteria (LAB) play the most into the bacterial genome as a prophage: this prophage can important role.
    [Show full text]
  • Strategies for City Networks
    Strategies for Network Cities explained with the example of South Korea Zur Erlangung des akademischen Grades eines DOKTOR-INGENIEURS an der Fakultät für Bauingenieur-, Geo- und Umweltwissenschaften der Universität Fridericiana zu Karlsruhe (TH) genehmigte DISSERTATION von M. Eng. Hyun-Suk Min aus Seoul Tag der mündlichen Prüfung: 26.06.2006 Hauptreferent: Univ.-Prof. Dr. sc. techn. Bernd Scholl Korreferent: Univ.-Prof. Dr.-Ing. Walter Schönwandt Karlsruhe 2006 Preface People and industries have concentrated to the big cities to achieve economies of scale. However the problems of this urban concentration become gradually obvious and have limited the development of the metropolises. They are hardly managed by current planning measures. In the diversifying social needs for heterogeneous life styles and sustainable mobility, now it is inevitable to adjust the sustainable space system. As an alternative answerable to this new demand here is suggested an approach of network cities. Even though strategies for network cities were proposed with an example of South Korea, the conceptual approaches can be applied to other countries, especially functionally centralized nations or developing countries which experience now rapid urbanization than any other times. Until this concept of network cities was made concrete, however the direct and indirect contribution of several important persons was essential. They were willing to discuss with me and give me recommendations. Here I wish my deep appreciation for their kindness. I thank Prof. Bernd Scholl for not only his scientific support and guidance throughout my works but also his tolerance and encouragement. He suggested me to investigate diverse spatial development plans for city networks in other countries and helped me to think of ideas on network cities.
    [Show full text]
  • Culture Coréenne
    한 국 N° 102 PRINTEMPS / ÉTÉ 2021 문 화 CULTURE CORÉENNE DOSSIER SPÉCIAL L'ÉTONNANTE CUISINE CORÉENNE Photo couverture : Le Kimchi, un mets savoureux présent sur toutes les tables coréennes. © Cultural Corps of Korean Buddhism Directeur de la publication JOHN Hae-oung Comité de rédaction Rédacteur en chef : Georges ARSENIJEVIC JEONG Eun Jin, RYU Hye-in, WOO Ji-young Ont participé à ce numéro Jean-Yves RUAUX, l'équipe du Service culturel du bouddhisme coréen, CHO Yong Hee, Éric BIDET, Michel LE NAOUR Pierre-Emmanuel ROUX, Elsa FOTTORINO Conception graphique YOO Ga-young Culture Coréenne est une publication du Centre Culturel Coréen 20 rue La Boétie, 75008 Paris Tél. 01 47 20 83 86 / 01 47 20 84 15 Tous les anciens numéros de notre revue sont consultables sur revue.coree-culture.org SOMMAIRE 02 Éditorial DOSSIER SPÉCIAL / L'étonnante cuisine coréenne 03 Singularité de la cuisine coréenne en Extrême-Orient 09 La cuisine des temples bouddhiques coréens 13 Le Kimchi de A à Z LA CORÉE ET LES CORÉENS ACTUALITÉ CULTURELLE 18 Corée du Sud, la maturité citoyenne 28 La fête des lanternes inscrite au 22 Six pianistes coréens au sommet patrimoine mondial de l’Unesco de leur art INTERVIEW NOUVEAUTÉS 34 Seong-Jin Cho 37 Livres à découvrir ÉDITORIAL Chers lecteurs, Un an et demi après une pandémie planétaire qui a, à la fois, bouleversé nos vies et toute la vie culturelle un peu partout dans le monde, impactant bien sûr aussi les activités de notre Centre, nous sommes tous heureux de pouvoir enfin constater que la situation sanitaire internationale s’améliore de jour en jour.
    [Show full text]
  • Discussion on the Origin of Kimchi, Representative of Korean Unique Fermented Vegetables
    J Ethn Foods 2 (2015) 126e136 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Discussion on the origin of kimchi, representative of Korean unique fermented vegetables Dai-Ja Jang a, Kyung Rhan Chung b, Hye Jeong Yang a, Kang-sung Kim c, * Dae Young Kwon a, a Korea Food Research Institute, Songnam, Kyongki-do, South Korea b The Academy of Korea Studies, Songnam, Kyongki-do, South Korea c Yongin University, Yongin, Kyongki-do, South Korea article info abstract Article history: Background: Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of veg- Received 16 April 2015 etables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi Received in revised form has only existed for 100 years, which is a false assertion. 23 June 2015 Methods: We will discuss some papers that make statements on kimchi, and provide accurate historical Accepted 2 July 2015 facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction Available online 14 September 2015 of red pepper into Korea. Results: Belonging to the UraleAltaic group of languages, Korean is completely different from Chinese; Keywords: d kimchi however, Korea did not have its own characters until 1433 when King Sejong invented Hangeul the Korean origin characters. Koreans used Chinese characters in writing while using the Korean language when speaking. gochu Therefore, although we wrote jo (菹) when indicating Korea's unique and traditional fermented food, kimchi, jo (菹) it is completely different food from paochai (泡菜).
    [Show full text]
  • K -FOOD Com Bining Flavor, H Ealth, and N Ature
    Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher.
    [Show full text]
  • 2018 SAC Korea Unofficial Guide.Pdf
    THE RICHARD U. LIGHT FELLOWSHIP UNOFFICIAL SAC GUIDE 2018 1 TABLE OF CONTENTS 내용 A. What should I bring? ...……………………………..…………………………………………………………..4 B. You’re in Seoul…now what?………………………………….………………………………………….……6 a. Getting from Incheon to Sinchon b. Finding Housing i. Goshitel/Goshiwon ii. Hasukjib iii. One‐Rooms iv. Homestays v. Dormitories vi. Arrival Housing c. Recommendations from Past Fellows d. Getting around Seoul i. Subway ii. Taxis iii. Buses C. Daily Life…………………………………………………………………………….………………………….…..15 a. Korean Food 101 i. Staple Foods ii. Korean Barbeque iii. Cooling Foods for the Summer iv. Street Food v. On the Interesting Side vi. Foreign Food vii. Being Vegetarian in Korea viii. Eating Alone b. Korea’s Café Culture c. Electronics i. Yongsan ii. Cell Phone d. Laundry e. Medical Care f. Korean Etiquette i. House Etiquette ii. Mealtime Manners iii. Paying the Bill iv. Appropriate Dress g. The Year‐Long Fellow: What You Should Know i. Visa ii. Alien Registration Card iii. Bank Account iv. Mobile Phone Contract 2 v. Mail D. Traveling and Sightseeing…………..……………………………………………………….………………….35 a. Weekday/Weekend Trips b. Longer Trips E. Useful Vocabulary……………………………………………………….…………………….………….………..39 a. Food/Dining b. At the Post Office c. Housing d. Etiquette e. Healthcare F. Only in Korea…………………………………….…………………………………….…………….……….….…..43 a. Bangs b. Bars, Clubs, and Hofs c. Saunas, Bathhouses, and Dr. Fish d. Movie Theaters G. Miscellaneous Information………………………………………………………………………………….……47 a. Weather b. Mosquitoes c. Shopping for Souvenirs d. Online Resources H. Language Study Advice…………………………………………………………………………………….…….51 a. Advice for Sogang University b. Advice for Yonsei University c. Advice for Korea University d. Advice for Ewha Womans University e. Advice for Seoul National University f.
    [Show full text]