No. 1 February 2016
Promoting Business in the Creative Economy
& Much More!
ong>Wineong> on Wednesday
3 ong>Wineong> on Wednesday FAQ
4 Greeting from the Organizers
5 Todd Sample
9 Veronica Kang
20 Cathy Hwang
25 Martin Giles
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
29 Kihak Lim
31 Hyunwoo Sun
ong>Wineong> on Wednesday
35 Attendee Overview
2 ong>Wineong> on Wednesday February 2016
ong>Wineong> on Wednesday
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 firstname.lastname@example.org 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 email@example.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
ong>Wineong> on Wednesday –
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
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
4 ong>Wineong> on Wednesday February 2016
ong>Wineong> on Wednesday Korea
5 ong>Wineong> on Wednesday February 2016
You’ve been in Korea for 20 years! How does
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
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
- 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
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!
Gastro Tour Seoul
Why did you become involved in ong>Wineong> on
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
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
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
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
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
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
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
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
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:
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.
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
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
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
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
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
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
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
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
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
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
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
28 ong>Wineong> on Wednesday February 2016
Cool People I
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
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
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
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.
Cool People II
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
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
“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?’
English is becoming more of
language in Korea. Why do you think it's
important to learn Korean? Any tips for
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
ong>Wineong> on Wednesday networking event attendee demographics
• Age: 30-35: 25%
• 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
• 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 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 firstname.lastname@example.org.
1920 x 2500
1920 x 1250
960 x 1,250
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