Traditional Marriage in Korea

When the right time comes, people will get married. So how do a new couple in Korea  prepare their marriage? Let us check it out~

Taerye (Great Ritual) means the marriage between a man and woman and it represents the joining of two families, rather than the joining of two individuals. Steeped in traditional Confucian values, the ceremonies and events surrounding the actual marriage were long and elaborate, from the pairing of the couple to the rituals performed after the ceremony. 

In the traditional Korean marriage, the elders of the prospective bride and bridegroom's families decided on all matters regarding the wedding, including the decision of whether or not to marry their son and daughter to each other.

Napchae (Date Setting)
After confirming each family's decision to marry their son and daughter through a matchmaker, the family of the bridegroom-to-be sent the hour, day, month and year of his birth by the lunar calendar (known as the Four Pillars) to the family of the bride-to-be and, in return, her family informed the family of the bridegroom-to-be the date of their wedding. The family of the future bridegroom then sent a letter of marriage and wedding presents to the family of the future bride.

Napp'ae (Exchanging Valuables)
Before the wedding, the groom's family sent presents to the bride and her family in a box called a Ham. Additionally, the Hamjinabi(person who delivered the Ham) and a small group of close friends of the groom also took a pot of Bongch'i Deok (red bean rice cake) from the groom's family. The bride's family would have a small party for the group, offering them food and drink for their efforts. The ceremony of delivering the Ham has evolved into a major event for friends of the groom, with the bearers "selling" the contents of Ham to the bride's parents.

The Ham usually contained 3 items. The Honseo (marriage paper), wrapped in black silk, specified the name of the sender and the purpose (marriage) of sending. It symbolized the dedication of the wife to only one husband. The wife was to keep this document with her forever, having it buried with her when she died.Ch'aedan was a collection of red and blue fabrics, used to make clothing. The blue fabrics were wrapped with red threads, while the red fabrics were wrapped with blue threads. The two colors represented the philosophy of Eum/Yang (Yin/Yang). The Honsuwas a collection of other valuables for the bride from the groom's parents.

Wooden Goose/Wedding Ducks (Kireogi)

A pair of wild geese made from wood represent the new husband and wife. In the Jeonanrye  part of the marriage ceremony, the groom gives a single kireogi to his mother-in-law.  The geese symbolize several virtues that the couple should follow in their married life: 1. Wild geese keep the same partner for life. Even of one dies, the other will not seek a new  partner for the rest of his or her life.  2. Wild geese understand hierarchy and order. Even when flying, they maintain structure and  harmony. 3. Wild geese have the nature to leave their existence wherever they go. People should leave a  great legacy for their descendants when they leave this world. In a traditional Korean wedding which was held in the bride's house, a bridegroom's first act after  arriving at the bride's house was to offer a wooden goose to the bride's family as a token of lifelong fidelity which was the beginning of the wedding ceremony. Still nowadays, wooden ducks are nice wedding presents appreciated not only in Korea but also in the western world. Gyobaerye (Bowing) This often marked the first time that the bride and groom saw each other. The groom and bride each had two attendants who helped them throughout the ceremony. First, the groom walked to  the east side of the wedding table.   Then the bride walked to the west end. The groom's helpers spread a carpet or mat out for the  groom, then the bride's helpers did the same for the bride. The bride and groom then faced each  other across the wedding table. The helpers washed the hands of the bride and groom. The  washing of their hands symbolized cleansing themselves for the ceremony. With the aid of her  helpers, the bride bowed twice to the groom. With the aid of his helpers, the groom bowed back  once to the bride. The bride then bowed two more times to the groom, who bowed back once  more. They finished by kneeling down and facing each other. The bowing represented the  promise of commitment to each other. Eum/Yang (Yin and Yang) Marriage represented the perfect union and balancing of the two primary elements of the  world: Eum, the dark, female element; and Yang, the bright, male element ("yin" and "yang").  Often, the marriage ceremony took place at dusk, representing a balance between light (day)  and darkness (night) The color blue stands for Eum, while red represents Yang. Chickens A male and female chicken (one wrapped in a blue cloth, the other in a red one) sit on or under the wedding table.  One meaning is the symbolism associated between roosters and the morning.  The crowing of the rooster marked the beginning of the day, a bright, fresh start, just like the marriage should be.  The crowing of the rooster also told the evil spirits that day was coming and they had to disappear.  The rooster in the wedding ceremony marks a hope that evil spirits will go away and not trouble  the new couple. A secondary meaning represents the hopes that the couple will have many  children, very important in a traditional agrarian society. As productive chickens made many  eggs, thus should the new bride produce many children.   Hapgeunrye (Drinking) This part of the ceremony had two main variations, due to regional differences.  The first variation had the couple drinking from the same cup, with their assistants passing  it back and forth between bride and groom.  The second variation had them drinking from separate halves of a gourd.  The drinking signified the destiny of the new husband and wife, as well as their harmony together. Using two halves of the same curd further symbolized that the bride and  groom each made up one half and only together could they be considered whole. First, one of the helpers poured alcohol into a small cup for the groom, who then drank it.  Another helper poured for the bride who sipped it or only pretended to drink. The groom's  helper then poured into the cup again (or used the gourd in the other variation) and the groom  drank again. The bride's helper poured again, with the bride sipping or pretending to drink again.  Finally, the groom and bride joined together and bowed three times: once to their parents, once to  their ancestors, and once to the guests. Fore more details on the procedure of wedding ceremony, you may refer to this two blog~ 1. http://www.thekoreaguide.com/2010/06/03/korean-traditional-wedding/ 2. http://www.sunacho.com/2010/korean-traditional-wedding.html  credited to: http://www.asien-zuhause.ch/Korea_Allgemein/Traditional_Korean_Wedding_English.html by JY

National Flower of Korea: Mugunghwa (무궁화)

    Let us get some information on the national flower of Korea. Mugunghwa (Hangul: 무궁


화; Hanja: 無窮花), aka Rose of Sharon, aka hibiscus syriacus. The flower's symbolic 

significance stems from the Korean word mugung, which means "eternity".


    In Korean, Mugunghwa means “immortal flower.” The flower’s tenaciousness, seen it’s 

ability to survive even insect attacks, makes it an appropriate symbol for country that has 

fought throughout history for it’s very existence. Despite wars and occupation, the Korean 

culture and people have persevered and endured.



 The first record of the Mugunghwa in Korea is made in the article thought to be produced 

some 1,400 years ago. The name Mugungwha was first used by the poet Lee Kyu-Bo (이규

보, 1168∼1241) of Koryo Dynasty.

Sources from : 

http://thekoreanway.wordpress.com/2010/05/27/national-flower-mugunghwa-%EB%AC%B4%EA%B6%81%ED%99%94/

http://en.wikipedia.org/wiki/Hibiscus_syriacus                                                                                                         

By JY

Celebrating Lunar Year in Korea

Today, not only Chinese celebrate their new year, but this sames goes to Korean too.

"saehae bog manh-i bad-euseyo" is the New Year's greeting in Korea. New Year's day is the greatest celebration of the year in Korea.

The Lunar New Year or “Seol-Nal” is one of Korea’s favourite holiday. The other major holiday is “Chuseok”.Seol-Nal is a three day celebration and almost all Koreans move to their hometowns to celebrate the occasion.
Koreans celebrate two New Year’s: one on January 1st according to the solar calendar, and another according to the lunar calendar (what we call Chinese New Year here in Malaysia). Most people go back to their hometowns to perform ceremonial rites and pay their respect to their ancestors.

Before Seol-Nal

Seol-Nal is one of the best holiday seasons for department stores and markets. Most people shop for gifts to give to their parents and friends. Meat, fish, fruit, Korean traditional snack “Hangwa” tteokguk (rice cake soup), and various types of wild vegetables are popular items because they are required as part of the ancestral rights. The food prepared for this rite must have nice shapes and colours, and they must be fresh.
People in Korea will be busy traveling to their hometowns during Seol-Nal – so train tickets must be reserved in advanced.


Seol-Nal Day
On the morning of Seol-Nal  people get up early to wash and put on their ‘Seolbim’ (new clothes prepared for Seol-Nal which also known as hanbok. They make Sae Bae (bow) to the parents and grandparents. New Year wishes are also exchanged called Duck Dam. Children are highly elated with the New Year celebrations as they receive cash from their elders. Women spend all day preparing sumptuous meals. They make Ttokuk which is the most important dish prepared for the day. Other dishes include garettok, fried meats, fish, dried persimmons, a variety of, walnut, dates, vegetables, traditional cookies etc.

It is customary for family members in Korea to drink a glass of a special liquor called vgui balki sool. This liquor is said to improve the power of hearing. Consumption of this liquor on New Year enables ones to hear clearly all year long. Then comes the time to serve the ancestors. This tradition is popularly known as Chesa. In a clean room, a table altar is placed covered with several food items. Given below is the specific order of food placement:

Jwa po woo rye: On the left - Meat. On the right - Rice Drink
Doo dong mi seo: East : Head. West: Tail
Hong dong bek seo: East: Red color. West: White color.

On a special paper called Chi Bang, the names of the ancestors are written. On the left - men's name and on the right - women's name. The names scribbled should be in a perfect order from great great grand parents to the parents' names.. Such rituals are performed to give energy to the deceased ancestors to give blessings to their descendants. 

Children especially like Seol-Nal because they can receive money as a New Year’s gift.
Lately, an increasing number of Christian families are choosing not to perform the ancestral rites due to their religious beliefs. Instead, their family members gather to share food and stories, and spend quality family time during Seol-Nal.After performing the traditional Seol-Nal activities as one’s husband’s parents’ home, families go to the wife’s parents’ home afterwards.hem.

After performing all rituals, it is the time to have some fun and enjoyment. Some most popular games like yut game, kite flying, top-spinning, jae gi cha gi skiing are played on Soe Nal. Yut-nol-ee is one such traditional game that can be played anywhere with great enthusiasm. It is a stick throwing game played from New Year's day until January 15 called Daeborum. Games like Jae gi cha gi (similar to kicking hacky sacks) are also enjoyed by young kids.

For more further details, you may refers to http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=941952. 
Enjoy reading and 새해 복 많이 받으세요~~ 

source from: http://k-popped.com/2008/02/how-do-koreans-celebrate-lunar-new-year/ 
http://www.happywink.org/newyearfestival/new-year-in-korea.html

by  JY

It has already been about two weeks since the Running Man event organized by MMU Melaka's very own Korean Cultural Society.

(my sincere apologies for the mega late update)

From what we witness, the whole event was considerably an ultimate success, although there were some slight problems during the very last game and we apologies for that. Will not happen again in future :D

The whole event took place in MMU and we spent about 8 - 9 hours playing. It was an extremely exhausting day, but was worth the time.
The first game took place somewhere behind the Main Hall and the game was called 'how many people came'. Players stand according to the amounts given.

The second game was... okay I don't really know the name of the game. But... It's all about your luck for getting a spoon; and MILO... and SUGAR! XD
Pick a number, a spoon will be chosen. Size of the spoon is determined the amount of milo and sugar into the player's cup :D Mix them with hot water.... and... race.... START~

...and the winner goes to the Yellow Team with
an amazing record of finishing in
3 minutes and 24 seconds.

The next game is about the multiples of 3 and the number 3 itself. Turn goes round and round and players must avoid uttering any multiples of 3 and any numbers that has 3 in it.

The fourth game... Yoo Jae Suk's favorite! Yes, Paper Flipping! Well, but first, they had to make themselves one.

This mini game took place beside the squash court. After flipping, the winning team is required to look for a piece of paper with a 'R' behind it in the court.

...and lastly.. the final event! Time to tear some name tags!!
All teams were required to find the angel and eliminate him/her. Nobody knows who was it. However, there was a catch. There was only ONE angel, but a couple of devils and nobody knows who were them as well. Eliminating devils will cause the killer to be eliminated as well.

 Getting 100 of these in exchange for a hint of who is the angel.

Many congratulations to Green Team!

We hope you guys had fun as much as we had fun preparing it. It was a wonderful experience to play Running Man with all of you. Hope to see you next time :D

Han River

The Han River is a major river in South Korea and the fourth longest river on the Korean peninsula after the Amnok, Duman, and Nakdong rivers. Along the banks of the river, especially in Seoul, pedestrian walkways and bicycle paths are available on both sides of the river. Various restaurants and cafes are located on these paths. While most bridges crossing the Han are for motor vehicles or subways only, citizens may cross select bridges on foot or by bicycle.

The Han River and its surrounding area played an important role in Korean history. The Three Kingdoms of Korea strove to take control of this land, where the river was used as a trade route to China (via the Yellow Sea). However, the river is no longer actively used for navigation, because its estuary is located at the borders of the two Koreas, barred for entrance by any civilian.

The Namhangang (Namhan meaning 'South Han' and gang meaning 'river') is sometimes, but not always, referred to as the "Han" in South Korea. The term "South Han" is understood irrespective of which side of the border one stands.

Even though "Namhan" and "Bukhan" are homophones with the acronyms Namhan (남한; "South Korea") and Bukhan (북한; "North Korea"), used commonly in South Korea, this is a mere coincidence. The hanja for the Han River is not 韓 ("Korea") but 漢 (Chinese).

What is today called the Han River has been called by different names through the course of Korean history. During the period of the Han Commanderies on the peninsula and the early part of the three kingdom's period the river was oft referred to as the Daesu (대수; 帶水). The state of Goguryeo called it the Arisu (아리수; 阿利水), Baekje called it the Ugniha (욱리하; 郁里河), while the kingdom of Silla termed it the Iha (이하; 泥河).

is it beautiful and feel romantic while enjoying the fire cracker show ?





source from:http://en.wikipedia.org/wiki/Han_River_(Korea)

Korean treats + street food to heat up body during winter

환영합니다 and 안녕하세요

Yeah, today discussing food again~ XD Today, I'm going to list down some famous Korean treats & street food that Korean eat during winter.

As you know Korea has distinct four seasons, there are different from Malaysia. In Korea, there are certain things you can do during the winter season only. Although, street food may be available all year, but there are some snacks that emerge only during the colder months. Snacks such as baked sweet potatoes, hoppang (steamed bun), bungeoppang (fish-shaped pastry filled with sweet red bean paste), and more are some of Korea’s favorite winter snacks enjoyed by all regardless of age. A major event that proceeds the winter season is making kimchi (gimjang). Let's check it out ~




Street Food 

1.Bungeoppang 붕어빵
   (fish-shaped pastry filled with sweet red bean paste)

The bungeoppang, also known as hwanggeum Ingeoppang (golden fish shaped bun), is made of wheat flour and glutinous rice flour dough filled with red bean paste. Bungeoppang is chewier than hoppang because of the glutinous rice flour. The bungeoppang bakers can be seen all over the streets of Seoul baking. Bungeoppang usually costs about ￦2,000 for five of them.

Also, a fun character analysis can be applied, depending on the way you eat your bungeoppang. Of course, it is only for fun, but let’s try to diagnose your character depending on whether you eat your bungeoppang head first, or tail first. 
Here's the way to test:

Eats head first: An easy-going optimist, unconcerned with trivial things. Says whatever comes to mind, is passionate, but the passion can dwindle easily.
Eats tail first: Cautious. A romanticist concerned with the smallest things; is slow in catching onto other’s feelings.
Eats stomach first: Masculine, active, bright, and outgoing.
Eats fins first: Temperamental and childish. A loner.
Cuts it in half and eats the tail first: Polite, good at saving money, and a rationalist.
Cuts it in half and eats the head first: Strong willed who goes through with a plan once it is decided. Stingy, and does not like to lend money.

The making

Ready to eat.

2. Hoppang 호빵
    (steamed bun)

Although there is no historical reason as to why hoppang is a favorite winter snack, it rarely appears among street fare during other seasons. Hoppang is made of wheat flour dough filled with red bean paste, and other types of fillings including vegetable, pizza, curry, and more. Hoppang usually costs about ￦500 ~ ￦700, you’ll see people making hoppang along the streets or in convenience store or small supermarkets. 

3. Baked Sweet Potatoes and Roasted Chestnuts

Chestnuts are autumn nuts, and sweet potatoes are ripe for gathering in November. Thus, late fall begins the roasted chestnuts and baked sweet potatoes season. Baked sweet potatoes are usually baked over a hot fire in a large iron barrel. Although prices vary depending on the size, they generally cost about ￦2,000 for 3 baked sweet potatoes.

Baked sweet potatoes are sweeter than steamed sweet potatoes, and are best to eat when they are hot. Roasted chestnuts are actually broiled and they take a long time to cook thoroughly. Thoroughly cooked chestnuts are not only tastier, but are easier to peel and eat. They are usually sold in small paper bags, and cost about ￦2,000 ~ ￦3,000. However, prices may vary depending on the size of the bag or the amount of chestnuts. Baked sweet potatoes and roasted chestnuts are usually found near resident houses, subway stations, or schools. Many young college students sell these snacks in the wintertime as a side job. 

Baked Sweet Potatoes

Roasted chestnuts

4. Topokki 떡볶이
    (spicy Korean rice cakes)

Topokki is one of the most famous dishes in Korea. It has a very distinctive spicy, yet sweet flavor. Though garaetteok (long, white rice cakes) is traditionally served on New Year’s Day, it can be enjoyed year round in tteokbokki. In this famous dish, tteok (rice cake) is mixed with eomuk (fish cake), boiled fish paste and various fried items, and then is marinated with red pepper paste. The entire concoction is mixed together as it’s heated and served with a hot cup of broth (the water the eomuk was boiled in). Though it’s definitely a snack (or a light meal!) that you’ll find throughout the four seasons, the popularity of topokki skyrockets in the winter since it warms the body, fills the stomach, and seems to fight off the winter blues. Since it’s a dish that is enjoyed by people of all ages, you’ll find tteokbokki vendors on many busy street corners in Seoul, and especially in the Myeongdong and Jongno areas. The dish usually ranges from 2,500 to 3,000 won per serving with complimentary refills of eomuk broth.

5.Eomuk 어묵

(boiled fish paste) Skewers 

As the cold winter winds and freezing weather settle in, Koreans begin to crave delicious eomuk skewers. Broad and flat eomuk is prepared on skewers, then boiled in water flavored with radishes and kelp. This creates a richly flavoured broth, which can be drunk while eating the skewers. The eomuk is not spicy at all, so everyone, including young children and foreigners, can enjoy it. It’s good to eat Eomuk with tteokbokki (spicy Korean rice cakes) as it perfectly compliment’s the tteokbokki’s spicy taste. A tip for eating great eomuk: select an eomuk skewer that has been brewing in the broth for a long time and dip it in the soy sauce marinade.  These days, as well as the regular eomuk skewers, red-colored eomuk is becoming popular.  It is marinated in red pepper paste and boiled in only a small amount of broth, so it has a distinctive spicy flavour.

An eomuk skewer will usually cost anywhere from 500 won to 700 won, and they are sold on almost every street during the winter.

Before the cook

After the cook :]

6. Hotteok 호 떡

   (Korean-style sugar pancake)

Hotteok is a simple and sweet snack. During the winter, places such as Insa-dong are dotted with Hotteok vendors serving up these delicious little pancakes. Hotteok is made with dough from glutinous (sticky) rice flour and filled with a spread made from sugar, peanuts, and cinnamon. The round pancake is then lightly fried in oil. Be careful when you take that first bite! The hot brown-sugar filling is often very hot and can scorch your lips if you’re not careful. Like many of the other street foods in Korea, Hotteok is a steal at only 700 to 1,000 won. 

Korean Treats

1. Gimjang 김장

    Kimchi 

Kimchi is the quintessential Korean food, and comes in numerous varieties. Wintertime Kimchi-making is known as ‘gimjang,’ a time during which households (typically housewives) in Korea prepare and store kimchi in massive quantities for the winter months. Several decades ago, the kimchi made during gimjang was the only vegetable available in the winter; if you didn’t make your kimchi during the ‘gimjang’ period, you would have to go without vegetables until the following spring. Each year, the fall’s final harvest includes the major ingredients for kimchi – Chinese cabbages and radishes. Thanks to modern farming techniques, vegetables are now available throughout the year; however, this annual tradition of pre-winter kimchi-making remains strong. 

An important part of gimjang is the storing of the final product. To allow for proper fermentation, gimjang kimchi is best kept near 0℃ with minimal temperature fluctuation. In the past, special holes were dug in which kimchi jars were covered buried and covered with straw mats to ferment during the winter. Today, most Korean households have two refrigerators. One is just your average refrigerator while the other is a uniquely Korean appliance used exclusively for kimchi storage. 

Preparation

Start to eat

2. Red Bean Porridge PatJuk / 팥죽 of Winter Solstice Dongji /동지

The winter solstice is the shortest day of the year and has the most hours of darkness. After the winter solstice, typically on or around Dec 22, the days gradually become longer, slowly chasing away winter as the sun regains its strength. 

A traditional Korean winter solstice event is making and eating red bean paste porridge (called ‘patjuk’ in Korean). Red beans are boiled and small balls of glutinous rice are added, making a thick and sweet porridge. Red beans symbolize the chasing away of evil spirits, and the rice balls symbolize new life. Therefore, eating a delicious bowl of patjuk on winter solstice was believed to chase away all illnesses. Also eating the same number of rice balls as one’s age symbolizes the successfully passing of the year. 

In the olden days, Koreans would sprinkling red bean paste porridge around the yard and share the dish with neighbors to chase away evil spirits. At the time, many also believed that a warm winter solstice meant the coming of disease and death while a cold, snowy winter solstice meant a prosperous New Year. 

Although the winter solstice is not a major Korean holiday like Chuseok or Lunar New Year’s Day, Korean families do get together to enjoy a sweet bowl of red bean paste porridge and wish each other a healthy and prosperous New Year. These days, numerous porridge restaurants offer patjuk anytime of the year. A bowl usually costs 5,000 to 8,000 won. 

3. Manduguk 만두국

    (dumpling soup)

Manduguk (dumpling soup) is a delicacy that warms the body and mind, and is enjoyed by almost all Koreans during the cold winter. Beautifully prepared dumplings are filled with minced beef and vegetables, then added to a hot broth along with sliced rice cakes and boiled to perfection. This is traditionally served on New Year’s Day. These days, pheasant meat, as well as pork and beef, is also added to the dumplings to make Pheasant Manduguk.  This pink and yellowish dumpling soup is made with natural vegetables. Although eaten throughout all the four seasons, Manduguk is especially delicious in winter and is even tastier when enjoyed with gimjang kimchi (kimchi prepared during winter) or cold mulkimchi (watery kimchi). Manduguk usually costs about 4,000 won to 6,000 won per bowl depending on the region and the restaurant. 

Before boil in soup

Ready to serve

That's all for today~ Keep searching if you want to know more. 고마워 

source: http://www.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=675151

            http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=916141

by JY