My Impression of Korea - Korea.net

More documents

Recommendations

Info

TRAVEL original southern living style of Korea, from kitchen appliances and household goods to the stone walls. More than 100 families still live there, continuing the tradition. Suncheon Bay, a mudflat around the southeastern coast of the city, is the last stop of the tour. Well known as the habitat of hooded cranes, it was selected as having ‘the best natural scenery’ by the Korea Tourism Organization in 2006. It was registered as a Ramsar Site on January 2006. The tour begins at Suncheon Station every day at 9:50 a.m. For more information, visit http:// www.suncheon.go.kr/home/tour/index.jsp ■ (Photos by Moon Young-doo) A folk village at Nagan Fortress A wooden road in Suncheon Bay How to Get There It takes five hours from Seoul to Suncheon city via train or bus. By plane, depart at Yeosu and take an airport limousine bus to Suncheon. Jogyesan Suncheonn ama Set A folk village at Nagan Fortress Suncheon Bay’s sunset 50 KOREA NOVEMBER 2008 NOVEMBER 2008 KOREA 51
FOOD 1 3 2 Omegisul master Kim Eul-jung (right) shows how to make omegisul with her daughter 4 Jeju’s Traditional Liquor Omegisul BY LEE JI-YOON STAFF WRITER The traditional liquor makgeolli is an alcohol refreshment that Koreans have long enjoyed. The popular combination of makgeolli and pajeon, Korean pancakes made with vegetable and wheat flour dough, is beloved by visitors as well as Koreans. Rice is widely known as the main ingredient of makgeolli, but in the southernmost island of Jeju-do it is made with millet and called “omegisul.” Because of the island’s volcanic activity in ancient times, the soil is not fit for rice farming and farmers have grown alternative crops such as millet and barley. Especially widely consumed were steamed millet cake called “omegiddeok,” which is also used for making omegisul. Ordinary millet liquor is brewed from millet with malt, but the traditional way of making omegisul contains a unique process. Omegiddeok is boiled and crushed, and the mash is poured into a pot with malt and water for fermentation. After a week, the first milky color of the liquor turns dark yellow. The shallow layer on the upper part becomes clean liquor called “cheongju,” which was used for special occasions like ancestral rites, and the muddy part on the bottom becomes omegisul after being strained through a sieve. People on the far island used to drink omegisul after a hard day’s work in the fields. As Jeju has become a popular tourist spot, the traditional liquor can now be enjoyed across the nation. Currently the production of omegisul is mostly done by machines, and Kim Eul-jung, 84, is considered the only master of the traditional liquor living on the island. Visitors can taste and buy bottles of omegisul made by the master. After designating omegisul as the third intangible cultural property of Jeju in 1990, the local government is 5 stepping up efforts to preserve the culinary legacy through tour programs and tasting promotions. For more information on omegisul and other folk custom of Jeju, visit the multilingual website of Jeju Folk Village Museum at www.jejufolk.com. ■ (Photos courtesy of Jeju Folk Village Museum) To make omegisul, omegiddeok (1), traditional millet cake, is boiled (2) and crushed (3), and the mash is poured into a pot with malt (4) and water for fermentation (5) 52 KOREA NOVEMBER 2008 NOVEMBER 2008 KOREA 53
Page 3 and 4: Opening a communicative space betwe
Page 5 and 6: COVER Information on Autumn Festiva
Page 7 and 8: DIPLOMACY Yonhap Yonhap President L
Page 9 and 10: GLOBAL KOREA Gugak performance at t
Page 11 and 12: NATIONAL (From top) Visitors look a
Page 13 and 14: SCIENCE World’s Largest Solar Pow
Page 15 and 16: SBS Actors Park Shin-yang (left) an
Page 17 and 18: CULTURE The dog (gae) A legendary f
Page 19 and 20: PEOPLE Jung Sung-ha Korean Guitar P
Page 21 and 22: PEOPLE Yonhap Lim performs a tradit
Page 23 and 24: TRAVEL Samcheong-dong is a sweet an
Page 25: TRAVEL A Trip Back to Olden Times S
Page 29 and 30: EVENTS Charity Market Turns into Mu
Page 31 and 32: EVENTS Biennale Transforms Busan in
Page 33 and 34: BOOKS Korea: Impossible to Possible

My Impression of Korea - Korea.net

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?