MARCH 2010 PEOPLE & CULTURE MARCH 2010 www.korea.net KOREAN CUISINE MAKES WAVES www.korea.net ISSN: 2005-2162 PRELUDE Korea’s Stoic Beauty Ancient Sanseong in Chungcheongbuk-do Province, the central region of Korea, are representative of fortresses dating back to ancient times and the middle ages. Ondalsanseong Mountain Fortress in Danyang is a site that bears the marks of the southward advance of the Goguryeo Kingdom and the north- ward expansion of the Silla Kingdom. This fortress, along with six others in the province, was included on UNESCO’s Tentative List of World Heritage sites in January 2010. The Tenative List includes sites under consideration for nomination as official World Heritage sites. Seo Heun-kang ˅ TRAVEL 26 SUMMIT DIPLOMACY 36 NOW IN KOREA 44 Hanok, or Korean traditional houses, were The G-20 Summit will descend on Seoul in The hottest phrase in Korea nowadays is popular until the 1970s. But behind an November this year. Korean President Lee undeniably “girl group.” But girl group innocuous facade lies a rich history and Myung-bak consulted with other world fever is more than just a trend: it’s sym- philosophy that continues to persevere in leaders at the World Economic Forum bolic of a cultural era that is embracing the modern world. about the upcoming economic agenda. the expulsion of authoritarian ideology. CONTENTS MARCH 2010 VOL. 6 NO. 3 MY KOREA 32 GLOBAL KOREA 40 Is Korea heaven on Earth for shopa- Korea is becoming more involved with holics? The shopping season in Western overseas relief aid. From the government COVER STORY 04 PEN & BRUSH 16 PEOPLE 20 countries doesn’t begin till the winter holi- to civil groups, the nation is increasing its Discovering a nation’s cuisine means It’s been 46 years since poet Kim Cho-hye Korean chaehwa, or handmade silk flow- days, but here in Korea, you can find mid- efforts to help less fortunate countries. more than just eating the food. As Korean first made her debut. Her prolific body of ers, encapsulate the essence of the pure night shopping year-round. dishes gain an acclaim, truly appreciating work is best described by the concepts of beauty that communicates with nature. this unique fare requires a closer look. stillness, moderation and contemplation. Hwang Su-ro has spent half a century ded- icated to this art. PUBLISHER Kim He-beom, Korean Culture and Information Service EDITING HEM KOREA Co., Ltd E-MAIL [email protected] PRINTING Samsung Moonwha Printing Co. All rights reserved. No part of this publication may be reproduced in any form without permission from KOREA and the Korean Culture and Information Service. The articles published in KOREA do not necessarily represent the views of the publisher. The publisher is not liable for errors or omissions. Letters to the editor should include the writer’s full name and address. Letters may be edited for clarity and/or space restrictions. If you want to receive a free copy of KOREA or wish to cancel a subscription, please e-mail us. A downloadable PDF file of KOREA andamapand glossary with common Korean words appearing in our text are available by clicking on the thumbnail of KOREA on the homepage of www.korea.net. ߣഐ۾ߊр١ www.korea.net COVER STORY Around the world, Korean food is no longer seen as just “a hot and spicy dishes from an East Asian country.”After discovering a range of healthy and delicious dishes in Korean restaurants the world over, people have come to realize the diversity of Korean fare. While some ingredients and preparation techniques are similar to those found else- where, Korean cuisine truly embodies the nation’s culture. Furthermore, the many fermented dishes that are part of meals have recently gained prominence as part of the “slow food” movement, leaving little doubt that Korean flavors are making waves overseas. by Seo Dong-cheol Topic Photo ˅ Kimchi is one of the principle fermented The Korean government has deemed the years from 2010 to 2012 as a “Visit Korean restaurants anymore, as their tastes make them popular with palates on all Soy sauce, gochujang and soybean paste are dishes of Korean food (above). Jangajji, fer- Korea” period. What are the must-eat dishes to sample at the numerous events continents. Sick of eating processed food and quick bites in between meals, peo- made from bricks of ground fermented soy- mented in soy sauce or gochujang, are also beans (above). Salted shrimp and fish are kinds of “slow food” (below). taking place during this period in the country? It can be daunting to see just how ple all over the world are turning their attention to “slow food” (as opposed to fast matured in Korean traditional pots (below). many menus can hold, so a recommendation or two from those in the know can food). That’s where kimchi and other fermented foods come in, as well as Korean really help. A survey by a Korean newspaper last year found that foreign residents barbecue, pizzas and chicken soups, all of which are becoming recognized globally. in Korea enjoyed bulgogi (barbecued beef) best, followed by galbi (grilled short As Korean foods take up more space on people’s tables, and people give them a ribs), and bibimbap (rice mixed with meat and vegetables). closer look, the subtleties of the dishes will inevitably be revealed. Recently, Korea’s Ministry of Culture, Sports and Tourism (MCST) and the Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF) conducted a survey SLOW AND STEADY Visit a Korean’s home and you’re sure to come across a home of people’s favorite dishes at Korean restaurants overseas, and the following, in appliance unique to this part of the world: the kimchi fridge. Koreans have a regular order, were the top 10: kimchi (and kimchi-jjigae), bibimbap, hanjeongsik (a tradi- refrigerator to keep their food cool and another one to store their kimchi. tional, full-course Korean meal), galbi, bulgogi, samgyeopsal (sliced pork belly), Traditionally, Koreans made kimchi in the autumn and buried it underground to let samgyetang (ginseng and chicken soup), naengmyeon (chilled buckwheat noodles), it ferment. These days, however, the majority of Koreans live in apartment build- haemul-pajeon (seafood and green onion pancakes) and tteok (rice cakes). This ings and do not have a yard in which to bury their kimchi. Thus, the birth of the kim- would suggest, then, that it’s high time people put aside their fear of unknown chi refrigerator, which recreates conditions similar to those underground, maintain- dishes and embraced new flavors. ing an average temperature of 1C. Interestingly enough, those top 10 Korean dishes are not solely confined to Lee Dong-chun (opposite above, above); Han Sang-mooh (right); Topic Photo below) Kimchi is easily the most famous of fermented Korean food. Though cabbage is ˅ KOREA KOREA MARCH MARCH 06 2010 2010 07 the most well known variety, kimchi made with radishes or cucumbers are also Samgyetang is one of popular healthy food popular, all of which use the formula of mixing salt, red pepper flakes, crushed gar- in Korea, especially in summer (opposite). Tteok is made of rice, nuts, herbs and even lic, green onions, ginger, soy sauce and fermented fish together. Fermented kimchi some fruits that make it highly nuturitious (above). Naengmyeon is also a popular dish is healthy and nutritious, as it contains a wide range of vitamins. for its refreshing cool broth (below). Other Korean fermented foods such as soybean paste, gochujang (red pepper paste) and soy sauce have been thrust into the spotlight as the perfect slow foods. The history of the term dates back to 1986, when the international slow food movement got its start in Italy. The message of the movement was to promote a return to a traditional diet. Fed up with fast and instant foods, people who used to be obsessed with speed and convenience are now returning to more natural ingre- dients that agree with the human body. “The slow food movement has led to a decline in American fast food, which in turn has given way to emerging slow food from Asia,” says Jeong Hye-gyeong, a professor at Hoseo University. “New trends have seen healthier food finding its way onto the tables of people around the world. In the near future, healthy, eco-friendly foods will be the norm.” There is no doubt that fermented foods have been a part of diets in both the Topic Photo East and West for millennia. Long ago, Western cultures developed wines, beers, ˅ KOREA MARCH 2010 09 cheeses and yogurts as their own healthy fermented food products. But when it toasted sesame seeds, ginger, pepper and sesame oil. It is then fried in a pan comes to things that are “slow and patient,” nothing quite matches the variety of before serving. Galbi, or sliced short ribs, is marinated in soy sauce, sesame oil, Korean cuisine. “There’s nothing out there like Korean food,” insists Jeong. “We garlic, green onions and pear. However, it’s different from bulgogi in that it’s have slow food like no one else. Korean soy sauces and soybean pastes are usual- grilled over a charcoal fire or braised. Additionally, the seasoning goes deep into ly preserved at least one year before they’re consumed, with some aged as long as the meat’s tissue, suffusing it with the uniquely original smells and flavors of 60 years. There aren’t a lot of people who can wait that long. Koreans, however, Korean cuisine. And don’t forget about the grilled fatback of samgyeopsal, which embody slow food.” reminds many of unsmoked bacon and is also cooked in its own way.