Wine on Wednesday February 2016

WineOnWednesday

Wine on Wednesday is an e-magazine distributed on a monthly basis to the attendees of the largest business networking event in Seoul, Korea, also called Wine on Wednesday. It includes interviews of attendees and interesting people in the business community, introductions of attendee companies, general interest articles and advertisements.

No. 1 February 2016

ong>Wineong> on

Wednesday

Promoting Business in the Creative Economy

Our

Inaugural

Issue!

Interviews

Company Introductions

& Much More!


ong>Wineong> on Wednesday

Contents

February 2016

3 ong>Wineong> on Wednesday FAQ

4 Greeting from the Organizers

WoW Interviews

5 Todd Sample

9 Veronica Kang

20 Cathy Hwang

25 Martin Giles

Special Feature

11 Welcome to L7 Myeongdong!

What’s Your Company?

13 Over Lunch Seoul

16 EasyBlox Korea

Ask a Korean Office Worker

18 What does ‘line’ mean?

Through the Grapevine

24 A Quest for Value

At the Bank

28 Preparing for Retirement I

Cool People

29 Kihak Lim

31 Hyunwoo Sun

ong>Wineong> on Wednesday

35 Attendee Overview

36 Advertising

2 ong>Wineong> on Wednesday February 2016


ong>Wineong> on Wednesday

Networking Events

FAQ

Is ong>Wineong> on Wednesday an invitation-only event?

No, it isn’t. Anyone wishing to broaden their business network is welcome!

Is ong>Wineong> on Wednesday an English-only event?

No, it isn’t. Many languages are spoken at ong>Wineong> on Wednesday.

Do I need business cards?

It’s tough to remember you without a business card, so please bring some.

Is it ok if I come with friends?

Of course! (But try to meet new people, as well!)

Do the same people come every time?

About 60% come regularly, while about 40% of the attendees are new.

What should I wear? Is there a dress code?

Most people wear business or business casual.

How can I find out about the next event?

Email us at wineonwednesdayseoul@gmail.com or find us on Facebook.

Do I have to know about wine to come?

No. ong>Wineong> on Wednesday is more about networking than wine.

Can I come if I don’t drink?

We always make sure that non-alcoholic beverages are available.

Can I promote my company/product at ong>Wineong> on Wednesday?

Sure! Contact us at wineonwednesdayseoul@gmail.com to find out how!

What does my entry fee get me?

Delicious food, three glasses of wine, and the chance to network with more

than 100 members of Seoul’s international and Korean business community.

Does the venue change every time?

To the best of our ability, we try not to change venues.

3 ong>Wineong> on Wednesday February 2016


Greeting from the Organizers

Welcome to

ong>Wineong> on Wednesday

The Magazine

The start of a New Year always injects us with a

rush of adrenaline as we prepare to implement

our plans and achieve our hopes over the next

365 days. For us at ong>Wineong> on Wednesday, it is no

different. Although 2015 was a great year, one in

which the event was revitalized and we got to

know so many new people, 2016 is looking to be

even better.

In addition to enabling people with similar

business interests to come together and create

new value, one of the primary goals of ong>Wineong> on

Wednesday is to promote both our attendees and

their companies. To this end, we are launching

this new e-magazine called ong>Wineong> on Wednesday.

To be released on a monthly basis, ong>Wineong> on

Wednesday will feature interviews of ong>Wineong> on

Wednesday attendees as well as introductions of

some of the companies you represent. The e-

zine will also include articles on subjects of

interest to ong>Wineong> on Wednesday attendees, while

there will also be dedicated advertising space for

those who wish to promote your company or an

event you are holding to our 3,000+ members.

We are lucky that ong>Wineong> on Wednesday attracts

such a diverse cross-section of the Seoul

business community. The reality is, however, that

at any given event, it isn’t easy to get to know

everyone in attendance. It is our hope that ong>Wineong>

on Wednesday will allow readers to become more

familiar with the event and with each other.

This and future issues of ong>Wineong> on Wednesday

will be available on our new website,

www.wineonwednesday.com. Since it is an e-zine,

we encourage you to share it with your

colleagues and acquaintances who may be

interested in the networking opportunities ong>Wineong>

on Wednesday offers.

Your feedback regarding ong>Wineong> on Wednesday,

both the event and the e-zine, is always welcome

and appreciated! Thank you for your neverending

support of ong>Wineong> on Wednesday, Happy

New Year, and see you on February 24th!

Todd Sample & Veronica Kang

Organizers

4 ong>Wineong> on Wednesday February 2016


WoW Interview

The

20-year

Man

Todd Sample

President

ong>Wineong> on Wednesday Korea

5 ong>Wineong> on Wednesday February 2016


You’ve been in Korea for 20 years! How does

that feel?

Well, it certainly doesn’t feel like it’s been 20

years! You know, I’ve thoroughly enjoyed my

time in Korea so far and am looking forward to

being here for a long to come! This country is

always in a state of transition and now is a really

good time to be here!

After building your career at KOTRA and

KEPCO, you then opened a tailor shop, which

I know you left last year. Since then, what

have you been doing?

My professional jobs in Korea so far have been

related to promotion. I was promoting Korea as

an investment destination while at KOTRA and

as a power project partner while at KEPCO. At

my shop, I worked hard to build one small store

into a brand and was successful at doing that. In

the last year, I have joined you at ong>Wineong> on

Wednesday and continue to work to grow this

networking event into one that both foreigners

and Koreans can attend regularly and benefit

from. Of course, I continue to write articles for

several Korean newspapers and a fashion

magazine, as well. I’m also planning to publish a

book in early 2016 about my experiences

working in a Korean corporate environment. In

short, I think 2016 is going to be a great year!

You have been involved in ong>Wineong> on

Wednesday as both an attendee and since

early last year as an organizer? What’s the

appeal of this event?

When I started attending the event several years

ago, the make-up of attendees was primarily

foreign with a few Koreans. Now, the ratio is

closer to fifty-fifty and I think this is ideal, as

ong>Wineong> on Wednesday is where Seoul’s

international professionals can get to know their

counterparts in the Korean business community,

and vice versa. I believe the two communities are

instrumental to the other’s business success.

Furthermore, specifically for Koreans who may

find networking a little awkward at first, ong>Wineong>

on Wednesday is where they can hone their

mingling skills while building confidence at the

same time, As you know ong>Wineong> on Wednesday is

just as formal as it needs to be without being too

stuffy. People have a really good time while

simultaneously making valuable connections!

What is the most challenging part of

organizing ong>Wineong> on Wednesday?

The first one is maintaining interest in the event

month by month and keeping our attendees

satisfied with their ong>Wineong> on Wednesday

experience! This year, my goal is to create

various new ways of creating value for our

people. This magazine is one of those efforts!

The second is related to our venue. Despite all

the spaces in Seoul, finding the ‘right’ place to

hold ong>Wineong> on Wednesday in terms of size, food

and service quality and cost remains a challenge.

To wrap things up, what’s ahead for you in

2016?

Personally I think that 2016 is going to be a

great year, both for myself and for ong>Wineong> on

Wednesday. I and a partner are putting together

a plan for a new fashion sector business which I

hope to launch early in the year. For ong>Wineong> on

Wednesday, I would like to grow the event in

terms of the number of attendees each time and

the quality and variety of the wine we serve,

while I also hope to nurture this magazine to

become an important promotional resource for

our attendees and their companies. As Seoul’s

foreign business community grows, especially

the number of entrepreneurs and small

company owners, I am sure the relevance of

ong>Wineong> on Wednesday will continue to increase,

and I couldn’t be more excited about this. WoW

6 ong>Wineong> on Wednesday February 2016


ong>Wineong> on Wednesday in My Words

ong>Wineong> on Wednesday offers the chance to get to know a diverse range

of professionals in Seoul from more countries and sectors than I ever

imagined. I look forward to ong>Wineong> on Wednesday every month for a

great time and quality conversations with new and old friends alike.”

- Adeel Ahmed, Project Coordinator, Intralink Korea

“Thanks to an excellent mix of people representing business,

government, expats, and English-speaking Koreans, networking

opportunities at ong>Wineong> on Wednesday are interesting and manifold. A

visitor I brought from Switzerland was grateful to have made many

meaningful contacts. The wine selection is also very good!”

- Doris Wälchli Giraud, First Secretary, Embassy of Switzerland

“For me, ong>Wineong> on Wednesday is an important part of life in Seoul as an

expat. It offers great opportunities to meet new people from different

backgrounds, while also reconnecting you with old friends. This event

provides insight on different aspects of life from work to trends, fashion

and business. In short, ong>Wineong> on Wednesday is a must-attend event!”

- Joshua Ro, Managing Director, People Consulting Group

“I consider ong>Wineong> on Wednesday the perfect way to spend Hump Day. I

always have enlightening conversations with people I meet while

enjoying a glass or two of wine. I can also experience western-style

networking culture while developing my social skills, which is crucial for

my job.”

- Hyoyeon Jang, Team Manager, Chang-O Engineering Co., Ltd.

ong>Wineong> on Wednesday is my window into the ever-changing dynamics of

Seoul's expat business and professional scene. What makes it stand out is

the diversity and passion of the people who are there to listen, learn,

and share their business ideas!”

- Joel Levin, Relationship Manager, Foreign Customer Department,

KEB Hana Bank

ong>Wineong> on Wednesday is an enjoyable way to add value to my work. As a

consultant, it’s important to meet with lots of people, and if I can do

this in an enjoyable setting, even better. At ong>Wineong> on Wednesday, I have

met new and interesting people from a business point of view, but old

friends as well.”

- Dave Yoon, Senior Consultant, IRC Limited


WoW Interview

Please tell us what you're doing now?

For the past two years, I have been operating

Gastro Tour Seoul, a food and culinary tourism

company. I decided to launch this company to

provide a way for foodies who come to Korea

from all over the world to gain direct insight

into the food and style of Korean food and the

culture surrounding it, while at the same time,

introducing myself as a public relations expert

on Korean food. For the past 6 years, I have also

offered food and beverage industry consulting

and education in addition to marketing and

public relations through another company I head

called Plan EL. Last but not least, I am cofounder

of ong>Wineong> on Wednesday!

Veronica Kang

President

Gastro Tour Seoul

Why did you become involved in ong>Wineong> on

Wednesday?

Back when I was working for Hewlett Packard, I

developed an interest in the hotel and hospitality

industry. In order to pursue my desire to develop

my skills in this field, I moved to Switzerland

and enrolled in a hotel and restaurant

management school. After graduating, I traveled

to about 26 countries. After exhausting my travel

bug, I worked in hotels in Pennsylvania and New

Jersey in the United States. Upon returning to

Korea, I continued my career in earnest as a

hotelier.

I have always enjoyed meeting new people, and in

particular, got a lot out of the exchanges I’d had

9 ong>Wineong> on Wednesday February 2016


“People wanting to grow

their network with Seoul’s

international and Korean

business community come

to our event.”

with travelers and business people who visited

the hotel from every corner of the globe. When

serving as public relations manager at the Grand

Intercontinental Hotel, I had the opportunity to

plan a variety of wine events and gallery parties.

It was at this time that I recognized the

importance of networking events, as well as how

much fun I had attending them. From this

experience, I started organizing parties

beginning with ong>Wineong> Down Wednesday in 2013,

an event which became ong>Wineong> on Wednesday in

February of 2015, when Todd Sample joined me

as co-founder.

What is your best memory of ong>Wineong> on

Wednesday? Are there Any aspects you

would like to improve?

I was really happy last February when we

successfully relaunched ong>Wineong> on Wednesday

following the slump of ong>Wineong> Down Wednesday.

With the first event’s success, I became

reassured that through ong>Wineong> on Wednesday, we

could develop a wide variety of business models.

I also felt great as I gained a lot of inspiration

from meeting such a broad cross-section of

business people in Seoul.

As to the specific parts of ong>Wineong> on Wednesday

that I wish I could improve, it isn’t easy

sometimes to free myself of the myriad

responsibilities involved with being the

organizer of the event to meet many of the

attendees. Furthermore, as the party host, I find

it difficult at times to develop deeper

relationships with some of our foreign attendees.

That said, I know Todd is well able to handle

that part of the event.

How has networking benefited you?

I have to let many international people, both in

Korea and abroad, know about my business. In

fact, many Koreans also need to broaden the

scope of their international relationships. I must

inform people about what I do in order to help

develop Korean food culture and provide accurate

information about Korea food. In this light,

networking to me is incredibly important.

Furthermore, through ong>Wineong> on Wednesday,

people can get to know a lot of talented

professionals and discover many good companies.

More than anything else, however, this

networking event gives me tremendous amount

of pleasure as I watch the attendees enjoy

meeting and getting to know each other.

What kind of people attend ong>Wineong> on

Wednesday?

People wanting to grow their network with

Seoul’s international and Korean business

community come to our event. It is exactly the

type of person I am targeting for my business.

For me, it is of the utmost importance to take

care of our attendees.

What are your hopes for 2016?

In the coming year, I hope to improve ong>Wineong> on

Wednesday in many ways together with Todd. In

order to enable more people to enjoy this event,

we need to identify attractive venues while also

identifying good wines to serve. We must also

find good partners who can help us take this

event forward. To this end, Todd and I are

investing a lot of our time as we look to improve

ong>Wineong> on Wednesday even more.

In regard to Plan EL, it is my hope to merge it

with Gastro Tour Seoul so I can focus more on

the latter. First of all, I hope to hold social

dining events. Secondly, I also plan to launch

Gastro Tour Jeju in 2016, as well as publish a

book on the food and culture of Jeju. In short, it

is my goal to cement Gastro Tour Seoul’s

position as Korea’s representative food tour

company. WoW

10 ong>Wineong> on Wednesday February 2016


What’s Your Company

Over Lunch is a social platform and community that

brings people together for fun, networking, and

friendship. It is the creation of two good friends and

business partners, Hana Sakuragi and Nathan Hendrix,

who share the belief that life is all about the people you

meet. Hana is from Canada and works as a content

development manager. Nathan, who was born in the

United States but raised in France, works in HR as a

recruiter. They have each been in Korea for almost 10

years and share a love of socializing, networking, and

meeting new people.

One of Over Lunch’s main features is the app, which

lets users create a simple yet informative profile and

connect with other users nearby. Profiles allow users to

13 ong>Wineong> on Wednesday February 2016

briefly present who they are, what they do for a living,

and what interests them. By tagging your work

location, you can find people nearby to meet during

your lunch break, or you can find users based on their

job type and interests. With the app’s messaging

function, users can reach out to other members of the

Over Lunch community and set up a lunch, dinner, or

coffee meeting.

Much more than just an app, Over Lunch is a

community that runs regular events. At these events,

friends and app users get together over food and drinks

at some of Seoul’s best local establishments. Over

Lunch events are friendly, welcoming evenings where

people meet and mingle, and hopefully make some new

friends and connections.

A tragic irony of modern life in a big city is that we are

surrounded by people, yet we struggle to connect. Over

Lunch is a chance to change that. It’s not just about

networking, but an opportunity to have unexpected

conversations, to learn new things, to laugh with

strangers, and turn them into friends. To learn more

about Over Lunch, the app, and upcoming events, visit

www.overlunchseoul.com.


15 ong>Wineong> on Wednesday February 2016


What’s Your Company?

16 ong>Wineong> on Wednesday February 2016


Ask a Korean Office Worker

My Korean co-worker told me that a colleague’s

earlier-than-expected promotion was due to his

strong ‘line’. What does this mean?

The Korean concept of line (‘줄’ in Korean) can

be interpreted as an invisible yet tangible

personal connection between people in a Korean

company based on a common school or

university, hometown, or even a church.

In many cases in a Korean company, as

promotions are still based on factors other than

merit, employees often seek to gain favor with

their superiors in the company hierarchy, who

may be able to use their influence to contribute

to the jumior employee’s chances of getting

promoted. Ideally, the more senior employee will

share a background related commonality, which

makes them easier to approach and become

closer to. “Look at that! We both majored in

business at Yonsei University!”

Finding a superior who is from the same

hometown, who attended the same middle or

high school, or who majored in the same subject

at the same university is the starting point of

becoming part of someone’s line at a Korean

company. This is true due to the tendency in

Korea for seniors to ‘take care of ’ their juniors. It

is from this point where efforts to nurture such

relationships begin.

In Western culture, there is little likelihood a

company employee would attend the wedding of

his or her boss’s daughter let alone actually

‘work’ at the wedding ceremony. In Korea,

however, such ‘obligations’ like these are par for

the course when it comes to maintaining your

line.

18 ong>Wineong> on Wednesday February 2016

How does your line pay off ?

The benefits of being in the ‘right’ line are

evident when special events such as promotions

or department transfers are announced, as one’s

line can definitely the result. Of course, this

influence is hard to prove, but in general

everybody is aware of it.

One of the inherent

risks of relying on your

line, however, is when

the person at the top

gets in trouble at work.



The origin of line in corporate Korea is the need

for a mutually beneficial relationship in the

workplace. If the line remains healthy, career

advancement can become easier. One of the

inherent risks of relying on your line, however,

is when the person at the top of the line gets in

trouble at work. If he or she is accused of

wrongdoing or, worse yet, is fired, the line

evaporates immediately and permanently. Thus,

being allied with a senior who falls out of favor

can be considered a nail in the career

advancement coffin, and it is not uncommon for

colleagues who were in the disgraced person’s

line to leave the company.

Have a question on Korean corporate

culture? Send it to us at:

wineonwednesdayseoul@gmail.com.


WoW Interview

Cathy

Hwang

Regional Admissions Manager

Laureate International Universities

20 ong>Wineong> on Wednesday February 2016


Thanks for agreeing to be interviewed for

the first issue of ong>Wineong> on Wednesday! Why

don’t we start by you telling our readers a

little about yourself and what you do.

It’s my pleasure! I work as a regional admissions

manager for Laureate International Universities

which is a network of 80 different universities

across the globe and based in Baltimore,

Maryland. In my current role, I represent five

universities within the arts and design education

vertical of the company that have campuses in

Italy, New Zealand and the United States while

conducting marketing campaigns and other

market development initiatives in Korea.

“Try everything

at least once

before you die.”

I believe in the motto “try everything at least

once before you die.” As a reflection of this,

prior to holding my current position, I dipped

my toes into various business sectors including

symphony orchestra management, journalism,

broadcasting, tourism sales promotions before

selecting education, All these experiences were

valuable in that I am able to incorporate in my

day-to-day work now.

I also appear as a regular guest on a radio

program on TBSeFM called The Classical

Collection and write real time economic news

headlines and blurbs for SNL Financial, a Hong

Kong-based finance intelligence and media

company. In fact, I trained professionally as a

classical pianist and am still a big enthusiast of

music even though I have stopped pursuing this

field professionally. I also love running and

playing golf.

What do you like most about your work?

I get to manage my own schedule. Since the

nature of my job requires quite a bit of travel

within Korea or to the university campuses, I am

able to work from a ‘remote office’ which means

I can basically work from anywhere. My biggest

challenge, however, is that I am solely

responsible for our business results. To be

honest, though, I find this more thrilling than

daunting in that, through the given setup of my

job, I can come up with my own initiatives and

execution plans and see them actually come to

life.

What changes are you expecting in your

life in 2016?

Honestly, not much because the New Year will

just be an extension of what I did in 2015,

namely work, learn, network, and enjoy all the

fine things life can offer. I believe that focusing

on daily goals and achievements help sustain my

motivation levels. I try to invest in learning,

especially new languages. In fact, I’ve been

studying Mandarin since August and can’t wait

to speak the language fluently. It is too soon to

say yet, but I may be able to tap into new

markets within China or expand the scope of my

job. WoW

Cathy on Networking

There is always something to take

away from any conversation, so be

open-minded and ready to listen.

When you mix networking with

great wine and live music, you will

naturally be able to shake off any

nervousness, so just enjoy yourself !

Cathy Hwang can be contacted by email at

cathy.hwang@laureatedesign.com.

21 ong>Wineong> on Wednesday February 2016


Follow ong>Wineong> on Wednesday on Social Media


Through the Grapevine

A Quest for Value

We’ve all been there. Seated at the table with a

prospective client, a new love interest, or even

just friends when the wine list comes round.

Sadly, most people look uncomfortable as they

mumble, “I don’t know anything about wine,”

while others simply opt for a beer. Of course,

there’s nothing wrong with that, but most

people do want to know which wine to pick,

what to avoid, and genuinely have the confidence

to choose something pleasurable from the menu

or while at the wine shop. To this end, here are a

few tips:

White wines are safe bets!

Whites wines are a refreshing accompaniment to

almost any meal. As a safe choice when ordering,

try a Sauvignon Blanc. This grape is light, with

a zesty zing that creates a mini-wall around the

fruit flavors to help you enjoy this grape with

food. There are some delicious options from New

Zealand out there like Rapaura Springs and Two

Rivers. If you prefer something French, why not

try a Cotes du Gascoigne? ong>Wineong>s from this

grape are crisp and aromatic, with cool notes of

citrus and tropical fruits, and can be had for a

fraction of the price of more established French

regions.

Reds – Choices choices…

The go-to grape for reds is Cabernet Sauvignon,

as it is so plump and fruity, even a bad producer

will have a tough time screwing it up. If Left

Bank Bordeaux prices put you off, however,

Australia and the United States make excellent

fruit-forward examples that many find more

accessible. For something a little light, try

Grenache. French Cotes du Rhone blends are

often more predominantly made from this grape

and can be found at a good price. For Spanish

wines, we recommend wines labeled Crianza,

which designates that the Tempranillo grape has

been aged in oak barrels for 2 years with at least

6 months in oak before going on sale. This period

of aging gives the Tempranillo grape real depth

and smooth vanilla tones that are accessible to

both novices and aficionados alike.

Pass on the house wines

A restaurant’s house wine is more often than not

the biggest rip-off on the menu, as one glass

generally pays for the whole bottle. Instead, try

selecting the second or third cheapest for a lot of

extra quality at only a small mark-up. In fact,

very often it is the wines at the higher end of the

list that are the best value, as restaurants add an

absolute value to the bottle rather than a

percentage mark-up.

Vineworks Korea offers wine education, tastings

and consulting. www.vineworkskorea.com.

24 ong>Wineong> on Wednesday February 2016


What brought you to Korea and where were

before you came?

I’ve always been in the relocation and moving

(now called mobility) industry. By 2013, I had

been working in Japan for 22 years and was

based in Yokohama. Although I was challenged

and happy at the firm I was with, one of my

competitors was the absolute industry leader,

and I had had a secret ‘corporate crush’ on them

for years! The name of the organization was

Santa Fe Relocations. Although I had never

imagined I would leave Japan (I have family

there), Santa Fe had contacted me and inquired

if I was interested in being country manager at

Santa Fe Korea. I don’t think I have ever

responded with a quicker and louder “YES” in

my whole life!


With offices in 56

countries, Santa Fe is

one of the largest global

relocation companies

in the world.


What exactly does Santa Fe do and what kind

of market is Korea?

Santa Fe Relocation Services provides global

assignment and relocation management, visa and

immigration assistance, area orientation and

settling-in assistance, temporary housing, home

and school search, tenancy management,

household goods moving, intercultural and

language training, and expense management.

With offices in 56 countries, Santa Fe is one of

the largest global relocation companies in the

world. As we started in this industry in 1892,

Santa Fe is one of the oldest, as well! As our

Korea office opened in 2007, we are still a young

station within the group, but have been one of

the fastest growing. Korea’s economic growth

over the last 3 decades is globally unprecedented

and we are excited and prepared for this to

continue. It’s a growth market.

What is the most impressive place you've

been in Korea and why?

You know, I find myself in a perpetual state of

being impressed in Korea. There is so much

beauty in this country, and it’s such a dynamic,

evolving place that it’s hard not to feel a sense of

constant admiration. Our office is located right

next to Insadong and Gyeongbok Palace. I

cannot tell you how many times I have taken out

my phone and taken pictures of Sejongdaero. It’s

not often you have an impressive statue in the

middle of a 60-meter wide street that leads to a

beautiful palace gate often seen in news reports

from around the world. Although there may

likely be more magnificent and culturally

significant places in the country, this one area

constantly grabs my attention and heads my list

of impressive places.


I find myself in a

perpetual state of being

impressed in Korea.


As the country head of a relocation company,

what are the must-knows for someone soon

to arrive in Korea?

When I arrived in Korea, I assumed that because

I had been in Asia for so many years, that I

would just walk in and it would be smooth

sailing. Boy, was I wrong! And for this very

reason, our business is flourishing here in Korea,

especially our ‘soft services’ (or as I call our

‘software’). Soft services are services such as visa

and immigration, orientation, settling in, and

home search among others. My mistake was

thinking I could arrange all these things myself,

and at the same time, manage to get straight to

work and settle into the business here.

Fortunately, I was able to have my team quickly

engage and take care of it all! The experience

truly gave me a first-hand look at the value that

our services bring. So my answer to your

question is, the must-knows are the Santa Fe e-

mail address and phone number! WoW

26 ong>Wineong> on Wednesday February 2016


At The Bank

Preparing for Retirement

Part I –

Company Pension Plans

Paul Sharkie, Foreign Client

Business Development & Marketing

Manager at Shinhan Bank, writes on

current banking issues.

The two most common types of

company pension plans are Defined

Benefit (DB) and Defined Contribution

(DC). These are set to completely

replace the old severance pay system

and force employers who previously

gave no provision at all to adopt the

very minimum of standards. For newly

established companies, the law mandates

that this should happen in the first year

of business, and for older companies,

the proposed amendments will ensure

adoption by a certain date according to

the number of employees.

Defined Benefit Plans

Defined benefit plans guarantee a lump

sum based on your salary and the

number of years you have worked for a

company. It is the employer who will

control, contribute to your plan, and

also bear the risk and expense to invest

in order to fund the sums promised to

each employee, and thus, they are

declining in popularity.

Defined Contribution Plans

In contrast, DC plans hold more risk and

responsibility for employees as they

must control the plan. Under DC plans,

it is the responsibility of the pension

vendor to individually advise employees

on their investments. For those who are

risk-averse or prefer less involvement,

investing in fixed-income products is

safest.

Performance-based products do bring

more risk to the table, but they can

potentially earn you more than your

intended salary increase. For certain, any

responsible vendor will advise you before

investing and warn you in advance of

any likelihood that your funds

depreciating.

One key advantage is that not unlike DB

plans, DC contributions are made by the

employer, although employees also have

the option of making additional

payments if they wish. This can

(depending on the investment options

you select) also dramatically increase the

amount you save.

Whichever plan your company decides to

go with, regular contributions will be

made into the scheme until you choose to

leave the company and/or retire, at

which point you may choose to receive a

lump sum, annuities or a combination of

both.

28 ong>Wineong> on Wednesday February 2016


Cool People I

Kihak Lim

The

chef-owner of two of Seoul’s French cuisine must-visits,

L’Espoir du Hibou and La Cave du Cochon, and winner of the

Blue Ribbon Survey’s 2015 Chef of the Year Award, recently sat

down with ong>Wineong> on Wednesday for a rare interview.

29 ong>Wineong> on Wednesday February 2016


Cool People I

How did you become interested in French

food?

My grandfather was the first person to

introduce Korean food in Japan, so I felt a desire

early on to introduce a previously unfamiliar

food to Koreans. It wasn’t that I was initially so

interested in French cuisine, but while in the

United States, I learned how complex French

food was. There was a weak recognition of

French food in Korea and so I thought, ‘Great!

This is it!’ Ever since, I’ve been working toward

improving the awareness of French food here.

In consideration of the relatively low-level of

appreciation of French food here, let alone

charcuterie, why open La Cave du Cochon?

Upon realizing that I needed more charcuterie

while at L’Espoir du Hibou, I started to study

how to make it. I recognized how diverse this

type of food was and became interested in

expanding my repertoire of dishes. I did feel,

however, that it wasn’t easy to fully explore

charcuterie at L’Espoir. Thus, with La Cave du

Cochon, I am making a broader array of foods

that fit into the category of charcuterie.

How has the general public responded to

charcuterie?

Although many Koreans are unfamiliar with

charcuterie, many do know confit, a type of

charcuterie. Some charcuterie varieties which

can be enjoyed as a main dish are also becoming

more popular. As time goes by, however, I think

30 ong>Wineong> on Wednesday February 2016

this will change and the general public will

become more comfortable trying and enjoying

the various types of charcuterie.

What should the general public know about

charcuterie?

I don’t think it’s necessary for people to become

charcuterie aficionados. It’s one of those foods

that people should try and decide if they like it

or not. For example, in Korea we have hongeo

(fermented skate). It is obviously liked by some,

and not by others. That’s fine. I think it’s better

for people to develop an appreciation for

charcuterie. Over time, they will begin to

recognize that charcuterie is done this way in

this region and that way in that region. As for

me, I’m just happy and inspired to see more

people willing to try to enjoy this kind of food.

In the case of our customers, some don’t prefer

meats which are served cold. Furthermore, there

are some kinds of charcuterie which are cooked

first and then pressed into a form, while other

varieties are raw and pressed into shape. From

the perspective of the average person, they both

seem to be the same, that is, cold pressed meats,

but in fact, they are different. I like that people

can develop their own personal tastes in terms

of which type of charcuterie they like. It’s my

hope that instead of simply saying, ‘I like

charcuterie’ or ‘I don’t like charcuterie’, that

people will explore the different kinds of

charcuterie and find types they like.

Of course, it will take time for this to happen,

but of course I enjoy watching this process of

familiarization take place. I see some of my

customers from L’Espoir come here to try a

broader variety of charcuterie, while first-time

customers come because it’s trendy, buy a lot at

one time, find that they don’t like it and then

never return. I guess in this light, it’s best to

develop an appreciation of charcuterie gradually.

WoW


Cool People II

Talk

To

Him

In

Korean

Hyunwoo Sun

Founder

Talk To Me In Korean

31 ong>Wineong> on Wednesday February 2016


Cool People II

Please tell us a little about yourself.

My name is Hyunwoo Sun. I teach languages for

work, and I breakdance and do acrobatics as

hobbies. I teach languages because I really want

to help other people experience how amazing (as

well as useful) it is to be able to speak a new

language. I travel a lot, make a lot of videos for

my YouTube channel, and generally enjoy

learning new things by finding my own

‘learning hacks’.

You founded Talk To Me In Korean. Could

you share with our readers what TTMIK is?

Talk To Me In Korean, or TTMIK as it’s known

on social media, is a website and online

community (www.talktomeinkorean.com) where

people can not only start learning Korean but

also achieve real fluency and get motivation to

keep learning Korean. I made the website back in

2009 with two other friends, and now I believe it

is the most widely known website in the world

when it comes to teaching Korean.

We have published more than 1,000 free lessons

on our site, and currently have dozens of

textbooks, audiobooks, and e-books that we sell

on our online bookstore. So we generate the

necessary revenue through book and e-book

sales, and try to provide as much free content as

possible. We are currently only teaching in

English, except for one Hangeul book we

published in Spanish and another book coming

soon in Chinese.

You have a huge following on social media.

How did you become so well known?

When we first started the site, we didn't have

any promotional channels or sufficient funds to

place ads anywhere, except for the 2,000

subscribers that I had on my personal YouTube

channel back then. I started by telling them

about this ‘new’ project, and asked them to check

it out. Word spread quickly and thus, it was then

that I learned the real power of social media and

the word of mouth. After that, we just focused

on creating high-quality content and people kept

telling their friends about us. I still think that's

the best way to promote a site – to make it a site

that's worth talking about. Apart from that, we

post our content through various social media

channels, so that whoever is using any platform

has an option to follow us on their favorite social

media site.

“To improve fluency, the most

important thing is to keep

putting yourself in situations

where you ask yourself, ‘How

do I say that in Korean?’


a common

English is becoming more of

language in Korea. Why do you think it's

important to learn Korean? Any tips for

improving fluency?

Even though you can see more and more people

in Korea who speak English (to varying

degrees), the majority of Koreans only speak

Korean. Especially when it comes to doing

business and getting a job, speaking good

Korean is, and for a long time will still be,

essential, as Korean companies which are now

hiring foreign employees will rarely consider a

candidate who is not conversant in Korean.

To improve fluency, the most important thing is

to keep putting yourself in situations where you

ask yourself, “How do I say that in Korean?” as

often as possible. When you have curiosity, you

will learn no matter what study method you

choose. The Talk To Me In Korean team will

continue to work hard to help people stay

motivated like that. WoW

32 ong>Wineong> on Wednesday February 2016


ong>Wineong> on Wednesday Overview

ong>Wineong> on Wednesday e-magazine is distributed monthly to over

3,000 members of the international and Korean business community

which are part of the ong>Wineong> on Wednesday networking event

database and Facebook page. The magazine will include:

• Interviews of influential people in local business

• Company introductions

• Informative columns on doing business in Korea

• Articles on cultural events

• Advertisements

ong>Wineong> on Wednesday networking event attendee demographics

• Age: 30-35: 25%

36-40: 35%

41-45: 30%

46~: 10%

• Gender: Male/female 50%

• Nationality: 60% international, 40% Korean

• Early-level management to executive-level

ong>Wineong> on Wednesday Attendees work at:

- large Korean/international companies

- small & medium-size companies

- entrepreneurs

- NGOs

- embassies

• Industries & Business Areas:

Marketing, public relations, international trade, consulting

human resources, construction, finance, healthcare, food &

beverage, fashion, diplomats, IT, legal, start-ups

35 ong>Wineong> on Wednesday February 2016


ong>Wineong> on Wednesday

Advertising rates

Advertising in ong>Wineong> on Wednesday E-magazine is a great way for

your brand to reach out to over 3,000 members of the international

and Korean business community in Seoul. ong>Wineong> on Wednesday

attendees have well-paying jobs, sophisticated tastes and a willingness

to spend money to enjoy their lives.

To place an advertisement in ong>Wineong> on Wednesday, please

contact Todd Sample at wineonwednesdayseoul@gmail.com.

Full

Page

Halfpage

Pixels:

1920 x 2500

Pixels:

960 x

1,250

Half-page

Pixels:

1920 x 1250

1/4

Page

Pixels:

960 x 1,250

Size *

Rate

(1-2 Issues)

36 ong>Wineong> on Wednesday February 2016

3+ Issues Design Fee**

Full page 400,000 won 380,000 won 100,000 won

½ page 200,000 won 190,000 won 75,000 won

¼ page 100,000 won 95,000 won 50,000 won

*Advertisements will link to a website or Facebook page.

** If required


ong>Wineong> on Wednesday

©ong>Wineong> on Wednesday Korea 2016

Todd Sample, CEO

Business Registration No. 879-02-00185

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