About Korea - Namdaemun

Hello, everybody.

Today i introduce a Namdaemun(or Sungnyemun), a historic gate of Korea. Before the 2008 fire, Namdaemun was the oldest wooden structure in Seoul. but atop the gate was severely damaged by arson.last year most koreans were deeply saddened. now, it is under repair.

Namdaemun or Sungnyemun is an historic gate located in the heart of Seoul, the capital of South korea. The landmark is officially called Sungnyemun, literally "Gate of Exalted Ceremonies," as written in hanja on a plaque on the wooden structure.The city gate, made of wood and stone with a two-tiered, pagoda-shaped tiled roof, was completed in 1398 and originally used to greet foreign emissaries, control access to the capital city, and keep out Korean tigers, which have long been gone from the area. Construction began in 1395 during the fourth year of the reign of King Taejo of Joseon and was finished in 1398. The structure was rebuilt in 1447 and was renovated several times since. It was given the status of "National Treasure No.1"on December 20, 1962.(From Wikipedia)

Korean tranditional side dish ; Kimchi

Hello, everybody
Today, i introduce a Kimchi, Korean tranditional side dish.
It is made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety.
Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes.
Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
In korea, many kinds of kimchi is.
it is divided by region.

Hamgyeong-do (Upper Northeast)
Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.
Hwanghae-do (MidWest)
The taste of kimchi in Hwanghaedo can be best described as "moderate" — not bland but not overly spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghaedo is called pumpkin kimchi (bundi).
Gyeonggi-do (Lower Midwest of Hwanghaedo)
People use a wide variety of vegetables and seasonings to make kimchi. Gyeonggido kimchi is also well known for its eye-catching decorations.
Chungcheong-do (Between Gyeonggido and Jeollado)
Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheongdo is known for the greatest varieties of kimchi.
Gangwon-do (MidEast)
Compared to other regions, it is very typical in Gangwondo to store kimchi for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
Jeolla-do (Lower Southwest)
People use different types of fermented fish, such as salted yellow corvine and salted butterfish to create different seasonings for kimchi.
Gyeongsang-do (Lower Southeast)
This region is famous for salty and spicy flavors in its dishes and their kimchi is no exception. The most common seasoning components includes myeochi jeot( hangul:멸치젓 ) which produce a briny and savory flavor. (From Wikipedia)

about Korea-the Korean Peninsula

Hello, this picture is the Korean Peninsula
korea was divided North korea and South korea

In 1910, Korea was forcibly annexed by Japan and remained occupied until the end of World War Ⅱ in August 1945
In 1945, the Soviet Union and the United States agreed on the surrender and disarming of Japanese troops in Korea; the Soviet Union accepting the surrender of Japan north of the 38th parallel and the United States taking the surrender south of it. This led to division of Korea by the two great powers, exacerbated by their inability to agree on the terms of Korean independence. The two Cold War rivals then established governments sympathetic to their own ideologies, leading to Korea's current division into two political entities: North Korea and South Korea (From Wikipedia)

Hello :-)

Hello, everybody!
today i open my blog
i try to upgrade new things often :D