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Uhaha Korean Beef Market in Hoengseong
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| The Uhaha Korean Beef Market is located along the route from Seoul into the Gangwon region, traditionally attracting a great volume of human and commercial traffic. It has been nicknamed... |
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Korean Weeping Willow (Neungsubeodeul)
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| Cheonan Three-Way Intersection has been known for weeping willows. Pussy willow is belonged to the shrub while Korean king willow is belonged to the arbor. Salix, which is a gen |
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Traditional Korean Eunnyul Masked Dance
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| It was restored by players from the north, during the Korean War, and it was selected as the 61st major intangible cultural property in 1978. Currently, it has a teaching hall in the... |
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Basic Ingredients of Korean Cuisine
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| The main ingredients in Korean food include grains, vegetables, fruits, meats, seafoods, seaweeds, and condiments. The descriptions below introduce their unique uses in Korean cooking.... |
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Choosing Dinnerware for Korean Food
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| Korean ancestors enjoyed and tasted the beauty of different seasons by using sets of brassware during the cold winter and porcelain ware during the warm spring and summer. Koreans don’... |
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Folksongs and Korean Verses of Ulleungdo
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| [Definition] A book by Seo Wonseop in 1979 which contains his research on the folksongs and Korean verses of Ulleungdo Island. [Details] Folksongs and Korean Verses of Ulleungdo is a... |
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Kong Byung-woo 3-Set Korean keyboard
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| Produced in 1968, the Kong Byung-woo Typewriter is based on the 3-Set Korean keyboard layout that a vowel, consonant and final consonant are arranged in different positions. The 3-Set... |
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The Traditional Korean Table Setting
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| The sangcharim (Korean table setting) refers to the arrangement of main and side dishes on a single table. Depending on the person’s social or economic status, the table (bansang) can... |
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Nature’s Influnce on Korean Cuisine
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| Understanding the environmental characteristics of Korea is necessary to see its influence on Korean cuisine and culture. Korea is located between the Chinese Mainland and the islands of... |
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