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South Korea Section 3
DEFENSE WHITE PAPER Message from the Minister of National Defense The year 2010 marked the 60th anniversary of the outbreak of the Korean War. Since the end of the war, the Republic of Korea has made such great strides and its economy now ranks among the 10-plus largest economies in the world. Out of the ashes of the war, it has risen from an aid recipient to a donor nation. Korea’s economic miracle rests on the strength and commitment of the ROK military. However, the threat of war and persistent security concerns remain undiminished on the Korean Peninsula. North Korea is threatening peace with its recent surprise attack against the ROK Ship CheonanDQGLWV¿ULQJRIDUWLOOHU\DW<HRQS\HRQJ Island. The series of illegitimate armed provocations by the North have left a fragile peace on the Korean Peninsula. Transnational and non-military threats coupled with potential conflicts among Northeast Asian countries add another element that further jeopardizes the Korean Peninsula’s security. To handle security threats, the ROK military has instituted its Defense Vision to foster an ‘Advanced Elite Military,’ which will realize the said Vision. As part of the efforts, the ROK military complemented the Defense Reform Basic Plan and has UHYDPSHGLWVZHDSRQSURFXUHPHQWDQGDFTXLVLWLRQV\VWHP,QDGGLWLRQLWKDVUHYDPSHGWKHHGXFDWLRQDOV\VWHPIRURI¿FHUVZKLOH strengthening the current training system by extending the basic training period and by taking other measures. The military has also endeavored to invigorate the defense industry as an exporter so the defense economy may develop as a new growth engine for the entire Korean economy. To reduce any possible inconveniences that Koreans may experience, the military has reformed its defense rules and regulations to ease the standards necessary to designate a Military Installation Protection Zone. -
The South Korean Defence Industry
THE SOUTH KOREAN DEFENCE INDUSTRY CDR CHULJUNG PARK JCSP 40 PCEMI 40 Exercise Solo Flight Exercice Solo Flight Disclaimer Avertissement Opinions expressed remain those of the author and do Les opinons exprimées n’engagent que leurs auteurs et not represent Department of National Defence or ne reflètent aucunement des politiques du Ministère de Canadian Forces policy. This paper may not be used la Défense nationale ou des Forces canadiennes. Ce without written permission. papier ne peut être reproduit sans autorisation écrite. © Her Majesty the Queen in Right of Canada, as represented by the © Sa Majesté la Reine du Chef du Canada, représentée par le Minister of National Defence, 2014. ministre de la Défense nationale, 2014. CANADIAN FORCES COLLEGE / COLLÈGE DES FORCES CANADIENNES JCSP 40 / PCEMI 40 THE SOUTH KOREAN DEFENCE INDUSTRY T By/par CDR CHULJUNG PARK 12 MAY 2014 This paper was written by a student Word Count: 3186 attending the CanadianForcesCollege in La présente étude a été rédigée par un fulfilment of one of the requirements of the stagiaire du Collège des Forces canadiennes Course of Studies. The paper is a scholastic pour satisfaire à l'une des exigences du document, and thus contains facts and cours. L'étude est un document qui se opinions, which the author alone considered rapporte au cours et contient donc des faits et appropriate and correct for the subject. It des opinions que seul l'auteur considère does not necessarily reflect the policy or the appropriés et convenables au sujet. Elle ne opinion of any agency, including the reflète pas nécessairement la politique ou Government of Canada and the Canadian l'opinion d'un organisme quelconque, y Department of National Defence. -
Nutrients and Bioactive Potentials of Edible Green and Red Seaweed in Korea K
Sanjeewa et al. Fisheries and Aquatic Sciences (2018) 21:19 https://doi.org/10.1186/s41240-018-0095-y REVIEW Open Access Nutrients and bioactive potentials of edible green and red seaweed in Korea K. K. Asanka Sanjeewa, WonWoo Lee and You-Jin Jeon* Abstract Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source. Keywords: Edible seaweed, Bioactive, Functional foods Background public awareness, demand for seaweeds and their commer- Seaweeds have been used as human food since ancient times. -
Cuisines of Thailand, Korea and China
Journal of multidisciplinary academic tourism ISSN: 2645-9078 2019, 4 (2): 109 - 121 OLD ISSN: 2548-0847 www.jomat.org A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China ** Sevgi Balıkçıoğlu Dedeoğlu*, Şule Aydın, Gökhan Onat ABSTRACT Keywords: Far east cuisine Thailand The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern Korea cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past China and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern Ethnic Food cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in Article History: general terms. Submitted: 04.06.2019 Accepted:07.12.2019 Doi: https://doi.org/10.31822/jomat.642619 1. Introduction With the reflection of postmodern consumption East can be highlighted in order to be able to mentality on tourist behavior, national cuisines attract them to these regions. As a matter of fact, have reached another level of importance as tourist the popularity of many cuisines from the Far East attractions. Despite the fact that local food has an regions is gradually increasing and they are important place in the past as a touristic product, becoming an attraction element. -
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Curr. Top. Lactic Acid Bac. Probio. Vol. 2, No. 1, pp. 34~37(2014) Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method In-Tae Cha1†, Hae-Won Lee1,2†, Hye Seon Song1, Kyung June Yim1, Kil-Nam Kim1, Daekyung Kim1, Seong Woon Roh1,3*, and Young-Do Nam3,4* 1Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea 2World Institute of Kimchi, Gwangju 503-360, Korea 3University of Science and Technology, Daejeon 305-350, Korea 4Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea Abstract: The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study, the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti- vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden- tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus, Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan- tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso- lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). This study provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles of LAB in Shindari. Keywords: lactic acid bacteria, indigenous fermented food, Shindari, culture-dependent method The lactic acid bacteria (LAB) are acid-tolerant, low- tural profile of a food item. -
Totally Tae Kwon Do Magazine
Upubmmz!! Ubf!Lxpo!Ep! Issue 2 www.totallytkd.com April 2009 The Free Global Tae Kwon Do Magazine Th e H of id H de T ap n ae K Tr kw iD u o o th n in s -D o Elvis’s Tae Kwon Do Instructor Plus Grandmaster Yoon Byung In: Pioneer in South Korea What Is Tae Kwon Do? Dynamic Flexibility Test Myths And Realities of Pressure Points Destruction: A Tae Kwon Do Hurdle? Debunking The Muye Dobo Tongji As well as Knifehand Strikes, Disadvantaged Pad Work, Book & DVD Reviews, Seminar & Competition Reports and many more great articles inside Upubmmz!! Ubf!Lxpo!Ep! EditorialEditorial The Free Global Tae Kwon Do Magazine Issue 2 - April 2009 Produced and Published by: Welcome to the second edition of Harrow Martial Arts in association with Totally Tae Kwon Do magazine. Rayners Lane Taekwon-do Academy The magazine has been extremely Email: [email protected] Tel: +44 (0)7759 438779 well received by all. Aside from the promotion I did over the web, I am This PDF may be distributed by all provided such distribution is not done commercially. Charging a fee for gratified to see many others posting this PDF (in whole or in part) is strictly prohibited. This news of the magazine on their web includes distribution by any body, group or individual where a membership, subscription fee or any other charge sites, on forums and on their personal is required to access or view this PDF and / or its contents. blogs, all of which I appreciate greatly, Such distribution by commercial entities is prohibited. -
The Republic of Korea: a Defence and Security Primer
Today, the Republic of Korea (ROK) is a global economic and Primer Security and A Defence Korea: of The Republic industrial powerhouse and is identified as a world leader in ship- building, motor manufacturing and information technology. South Korea has also developed into a vibrant democracy. Despite all its successes the country remains locked in a deadly stand-off with its northern neighbour. Almost 60 years after the end of the Korean War, issues concerning defence and security remain of pri- mary societal and political importance in South Korea. This report attempts to summarise the ROK’s defence and security sectors. In four chapters the report addresses security policy and politics, defence reform, defence industry and R&D. Main findings in the report are that South Korea’s defence and security sector is in a period of general transition and change. Threat perceptions and the fragility of security on the Korean Peninsula have intensified over the past few years. Political reconsiderations of South Korea’s security and defence policies have raised contentions over the direction of its defence reform process, and how it will be implemented. South Korea’s defence industrial and R&D sector is actively seeking increased independence and profitability. It is however limited in how it can pursue these structural changes. This volume is published as part of the Asia Security Studies programme. The Republic of Korea: Download our other reports at www.foi.se/asia A Defence and Security Primer Kaan Korkmaz and John Rydqvist FOI-R--3427--SE -
1. Pioneer Protestant Missionaries in Korea Seoul/1887 William Elliot Griffis Collection, Rutgers University
1. Pioneer Protestant Missionaries in Korea Seoul/1887 William Elliot Griffis Collection, Rutgers University This rare early photograph includes several of the most prominent pioneer American Presbyterian and Methodist missionary families just a year or two after their arrival in Korea. At the far left in the top row is John W. Heron, the first appointed Presbyterian medical doctor who died of dysentery in 1890, only five years after his arrival in Korea as a missionary. In the middle of the same row is Henry G. Appenzeller, the pioneer Methodist missionary educator who established the first Western-style school in Korea known as the Paejae Academy. At the far right is William B. Scranton, the pioneer Methodist medical missionary who perhaps is most remembered today for having brought his mother to Korea. In the middle row at the far left is Mrs. John “Hattie” Herron, who in 1892 became Mrs. James S. Gale following her husbandʼs untimely death. To the right are Mrs. Henry Ella Dodge Appenzeller, Mrs. William B. Scranton, and the indomitable Mrs. Mary F. Scranton, the mother of William B. Scranton, who founded the school for girls that developed into Ewha University. In the bottom row (l–r) are Annie Ellers—a Presbyterian missionary nurse who later transferred to the Methodist Mission following her marriage to Dalzell A. Bunker—Horace G. Underwood, the first ordained Presbyterian missionary in Korea who is most prominently remembered as the founder of the predecessor to Yonsei University, and (probably) Lousia S. Rothwilder, who worked with Mrs. Mary F. Scranton at Ewha and succeeded her as principal. -
Wha T Is Jang
Korean fermented soybean sauce Korean fermented soybean paste GanJang is the liquid produced during the fermentation process. It is reddish-brown in color DoenJang is a paste made from fermented soybeans. Ochre in color, it has a creamy texture, with a delicate, pleasant flavor that combines sweet and salty. It adds depth to dishes, and an intense aroma, and tastes uniquely of walnuts. It adds an unusual, special flavor to dishes. enhances their flavor. Like GanJang, it is made solely from naturally fermented soybeans with water and salt. It is made solely from naturally fermented soybeans with water and salt. Because it contains DoenJang contains no rice, which gives it a different flavor from Japanese soybean paste no wheat, it has a different flavor from Japanese soy sauce (shoyu), which is made from equal (miso), made from equal parts of soy and rice. parts of soybean and wheat. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES FRI ST C ooking, [ FERMENTATION ] SALT Jang is made from a base of naturally fermented soybeans. It is the essential flavor in Korean mashing cuisine, and is used in the majority of its recipes. SYO BEAN and shaping W ATER into a block The most important characteristic of Jang is that it enhances the flavor in a dish without SECOND masking the true flavors of its ingredients. This quality opens up a world of possibilities for [ FERMENTATION ] introducing Jang into other culinary cultures. Its versatility means it pairs really well with European and international dishes. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES Sempio Jang can be an innovative and even revolutionary ingredient to Western Separation gastronomy. -
Gendered Practices and Conceptions in Korean Drumming: on the Negotiation of "Femininity" and "Masculinity" by Korean Female Drummers
City University of New York (CUNY) CUNY Academic Works All Dissertations, Theses, and Capstone Projects Dissertations, Theses, and Capstone Projects 10-2014 Gendered Practices and Conceptions in Korean Drumming: On the Negotiation of "Femininity" and "Masculinity" by Korean Female Drummers Yoonjah Choi Graduate Center, City University of New York How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gc_etds/413 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] Gendered Practices and Conceptions in Korean Drumming: On the Negotiation of “Femininity” and “Masculinity” by Korean Female Drummers by Yoonjah Choi A dissertation submitted to the Graduate Faculty in Music in partial fulfillment of the requirements for the degree of Doctor of Philosophy, The City University of New York 2014 2014 Yoonjah Choi All Rights Reserved ii This manuscript has been read and accepted for the Graduate Faculty in Music in satisfaction of the dissertation requirement for the degree of Doctor of Philosophy. Date Emily Wilbourne, Chair of Examining Committee Date Norman Carey, Executive Officer Professor Jane Sugarman Professor Peter Manuel Professor Anderson Sutton Supervisory Committee THE CITY UNIVERSITY OF NEW YORK iii Abstract Gendered Practices and Conceptions in Korean Drumming: On the Negotiation of “Femininity” and “Masculinity” by Korean Female Drummers by Yoonjah Choi Ph.D. in Ethnomusicology Advisor: Professor Jane Sugarman Korean drumming, one of the most popular musical practices in South Korea, currently exists in a state of contradiction as drumming, historically performed by men, is increasingly practiced by women. -
Keep Calm Enjoy Hufs
§ KEEP CALM AND ENJOY HUFS 2014 Exchange Students Guidebook 안녕 ! This guidebook has been designed for you, new International Student at HUFS* The idea was to give you all the information you will need at the beginning of your stay, based on the difficulties we met when we arrived in Seoul. If some questions remain unanswered, do not hesitate to visit : - the ISO Office (International Student Organization) in Minerva Complex, room #B01 - OISS (Office of International Student Services) in Historical Archives, room #102 Webpage : http://international.hufs.ac.kr Email : [email protected] Facebook for serious matters : https://www.facebook.com/groups/studyinkorea & less serious matters : https://www.facebook.com/groups/496706617049844/ * most Koreans use another name for HUFS : 외대 - oedae 2 TABLE OF CONTENTS page 4 FOOD & DRINKS Korean restaurants Japanese restaurants Fast-Food Street Food Student Cafeteria Selection of good cafes Night-time drinks page 16 DAILY NECESSITIES Grocery Homewear Stationery shop page 20 HEALTH AND BODY Beauty care Body care Health care page 23 ENTERTAINMENT PC Room Karaoke page 35 ESSENTIALS Postal service Copy & Print Banking service Phone service Basic Korean Campus Map 3 GENERAL MAP (including only main car roads) Restaurants Cafés & Bars L Daily necessities Other facilities 2 1 10 L 5 12 1 9 2 5 9 4 Street food 3 5 8 12 9 6 4 7 6 L 3 8 7 4 1 7 2 휘경로 - Hwigyeongro 10 6 5 4 7 11 6 8 3 11 Humanities Building Exit 2 1 3 You can Take-out from almost every restaurant near the school. -
Copyright © and Moral Rights for This Phd Thesis Are Retained by the Author And/Or Other Copyright Owners
Kwon, Hyun Seok (2014) Cultural globalization and the Korean promotion policy for music based on tradition : a study of the activation plan and its background. PhD Thesis. SOAS, University of London. http://eprints.soas.ac.uk/id/eprint/20296 Copyright © and Moral Rights for this PhD Thesis are retained by the author and/or other copyright owners. A copy can be downloaded for personal non‐commercial research or study, without prior permission or charge. This PhD Thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder/s. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. When referring to this PhD Thesis, full bibliographic details including the author, title, awarding institution and date of the PhD Thesis must be given e.g. AUTHOR (year of submission) "Full PhD Thesis title", name of the School or Department, PhD PhD Thesis, pagination. Cultural Globalization and the Korean Promotion Policy for Music Based on Tradition: A Study of the Activation Plan and Its Background Hyun Seok Kwon Thesis submitted for the degree of PhD 2014 Department of Music SOAS, University of London Declaration for SOAS PhD thesis I have read and understood regulation 17.9 of the Regulations for students of the SOAS, University of London concerning plagiarism. I undertake that all the material presented for examination is my own work and has not been written for me, in whole or in part, by any other person. I also undertake that any quotation or paraphrase from the published or unpublished work of another person has been duly acknowledged in the work which I present for examination.