2013년 4월 22일 월요일

Namsangol Hanok Village (남산골 한옥마을)


















Address
28, Toegye-ro 34-gil, Jung-gu, Seoul
서울특별시 중구 퇴계로34길 28 (필동2가) 일대
Type
Folk Villages
Inquiries
• 1330 tt call center: +82-2-1330
(Korean, English, Japanese, Chinese)
• For more info: +82-2-2264-4412 , +82-2-2266-6923(Korean)
Homepage
english.visitseoul.net 
(English, Korean, Japanese, Chinese) 
hanokmaeul.seoul.go.kr (Korean only)









Introduction

If you get off at Chungmuro Subway Station, you are right in front of Namsangol Hanok Village (traditional Korean village). You may consider it interesting to find this area standing between the tall buildings. This village has five restored traditional Korean houses and a pavilion, a pond and a time capsule, which make it a perfect spot to take a walk.

When you enter the front gate, you will see the vast valley and the Chunugak building to the left of the pond. Along with the pond, it is a splendid place where performances are held. On the side you will see five traditional houses. These houses were rebuilt after the traditional houses of Joseon Dynasty and belong to those of various social classes, ranking from peasants to the king. The furniture in the house is situated to help guests understand the daily life of the past, and the clean, traditional houses and their antique items provide a great photo op. If you would like to check out some souvenirs, stop by the traditional craftwork exhibit where you can buy small dishes and other items. You can also have traditional tea and refreshments. On the grounds, there are traditional games you may try such as 'neolttwigi' (sea-saw jumping), 'tuho'(arrow throwing) and 'yunnori' (traditional game of throwing wooden yut sticks). Don't forget to go see the traditional marriage ceremony! During the weekends, traditional marriages are shown at Bak Yeong Hyo's Residence. The traditional marriage ceremony is an interesting event for both Koreans and foreigners and many gather to watch. During the winter season (November to February), there are not as many wedding ceremonies as held in the spring and fall. Weddings are typically held around noon or 1 p.m. and visitors can take pictures with the husband and wife wearing traditional wedding costumes. There is also a time capsule commemorating Seoul’s 600 Year Anniversary that was buried in 1994 and is scheduled to be reopened four hundred years later in 2394.
Closed
Every Tuesday (However, if Tuesday is a holiday, the next day is closed.)
Activity Information

* Standing Programs

1) Five-colored Experience
2) Traditional Culture Experience Program for International Visitors
3) Learning Korean Traditional Dance and Music
4) Kite Flying (Nov-Feb)
5) Art Stage for Citizen
6) Namsangol Open Stage
7) Seoul Exhibition of Intangible Cultural Asset
8) Hanok Village Characters

* Evening Program
1) Pungryubang at Sulsi
2) Namsangol Seodang (village school)
3) Once upon a time
4) Namsangol Sullakkun (town police)
5) Traditional Cultural Lecture

* Sesijeol Events (New Year’s Event)
1) Seollal Event
Lecture on how to Charye, Presentation of Charyesang, Sharing Bokjori, Writing family precetps, Slicing Garetteok(rice cake), Seoul Jaesugut (shaman ritual), Gyeonggi Folk Songs

2) Ipchun (the first day of Spring) Celebrations
Writing Ipchunchukmun (words of celebrating Ipchun) Sharing Ipchunchukmun, Putting Ipchunchukmun, Presentation of Ipchunchukmun, Nongak performance

3) Jeongwol Daeboreum Moon Welcoming Event
Torching & Burning Daljjip, Jisinbapgi, presentation of how to make Ogokbab (steamed rice with five grains), Cracking Bureom, Ganggangsullae performance, Anseong Nongak Performance

4) Dano Events - Detailed plan and schedules will be made separately
    * Separate budget will be allocated for Dano Events

5) Chuseok Events
Table setting/ traditional food on the day of Hangawi(Chuseok), demonstration of Charye, Making Songpyeon, Experiencing Chuseok for international visitors, open place for folk games, performances: Pansori, Tightrope dancing, and Nongak

6) Dongji Event
Making and Sampling Dongji Patjuk (red bean gruel), Folk songs, Nongak, masked-dance performance
Operating Hours
Apr-Oct: 09:00-21:00
Nov-Mar: 09:00-20:00
Parking Facilities
20 parking spaces (exclusively for foreign tourists)
Admission Fees
Free
Facilities for the Handicapped
Free wheelchair rental services, wheelchair accessible ramp (Time Capsule Square), separate restrooms
Available Facilities
Seoul Namsan Gugakdang (Korean traditional music concert hall), traditional garden and houses, Seoul Millennium Time Capsule
Parking Fees
500 won per 10min
Restrooms
Restrooms located outside the buildings
Interpretation Services Offered
English, Japanese
Baby Stroller Rentals
Available for free
Pets
Pets on a leash are permitted. Please bring plastic bags to dispose of pet litter.
Directions
Subway
Chungmuro Station (Seoul Subway Line 3 or 4 Exit 4
Walk along Hanongmaeul-gil st. for 5 minutes.

Bus
Take Bus 104, 105, 263, 604, or 7011.
Get off in front of at 'Twegye 3 (sam)-ga Hanongmaeul'
Walk to the exit4 of Chungmuro Station, then along Hanongmaeul-gil st. for 5 minutes. 
Related Tour Packages
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TripAdvisor
Traveller Reviews for Namsangol Hanok Village
Namsangol Hanok Village
TripAdvisor Traveller Rating:
4.0 of 5 stars
Based on 68 traveller reviews
© 2013 TripAdvisor LLC

2013년 4월 19일 금요일

[Korean Food Culture Series - Part 7] Local Foods






With the success of the Korean drama Daejanggeum, or Jewel in the Palace, in Taiwan, Hong Kong, and Japan, the popularity or Korean foods are rising in Asia. The rising popularity is also attributable to the Korean Wave (Hallyu) sweeping Asia. For more understanding of Korean food, VisitKorea.or.kr will present you with a series of eight articles on the introduction of Korean food with the help of the Institute of Korean Royal Cuisine. These monthly articles will lead you to the wonderful world of Korean food.

■ The articles will be presented in the following order 

1) Overview of Korean Food 
2) Seasonings and Style of Korean Food 
3) Special Food for Seasonal Occasions 
4) Royal Cuisine- royal meal and royal table setting for celebratory occasions 
5) Royal Cuisine – Who made royal cuisines? 
6) Kimchi, the fundamental Korean food 
7) Local dishes 
8) Foods for special celebrations
Although Korea is currently separated into the south and the north, the nation was once divided into eight provinces according to the administrative districts of the Joseon Dynasty. The northern region included Hamgyeong Province, Pyeongan Province and Hwanghae Province; the central region consisted of Gyeonggi Province, Chungcheong Province and Gangwon Province; and the southern region comprised Gyeongsang Province and Jeolla Province.
Topographically, Korea stretches out from north to south and is narrow from east to west. Therefore, the climate varies greatly from the northern region to the southern region. Since the northern region is mountainous while the southern region has more plains, their produce are also quite different. In each region, commoners cooked local produce generation after generation based on the local characteristics and historical tradition stemming from the unique climate, topography and produce. People traditionally acclimatized to the natural characteristics, found suitable methods through experience and incorporated them into their dietary habits and created a local food culture.
Moreover, the flavor and presentation of food are also closely associated with climate. Since the summer is short and the winter is long in the northern region, the food is not as salty or spicy as the food of the southern region. Its food itself is larger and people tend to prepare a generous amount, indicating the personality of the local people. On the other hand, dishes to the south are saltier and spicier, and seasonings and salted fish are used more.
Since the northern region is mostly mountainous, dry-field farming is common and cereal crops are produced in abundance. Meanwhile, in the central region bordering on the western coast and the southern region, rice crops are the main product. Therefore, while those living in the northern commonly ate rice mixed with cereals as their staple, those living in the south ate plain rice or rice mixed with barley.
In mountainous regions, meat and fresh fish are scarce. Therefore, salted or dried fish and seaweed and mountain plants are often used. In coastal and island regions, fish, shellfish and seaweed harvested from the sea are used as the main ingredients in dishes.
Before transportation was developed, local products were distributed within a short range and each region therefore created unique but modest foods according to local characteristics. Today, although a foreign food culture has been introduced as a result of the development of foreign civilizations and education and improved living standards offer us with opportunities to enjoy Western foods, the flavor and zest of Korea's unique local dishes that has been passed down through generation still thrives. 


① Seoul 



Seoul has been a capital city for over six hundred years, since the early Joseon Dynasty, and the tradition of the food culture of the royal court has survived and had a great influence on the food culture of the noble class and the middle class. Families of high-ranking officials prepared dishes based on the foods of the royal court. Naturally, the food of the nobility and of the royal court have many things in common. The nobility also stressed formality due to the influence of Confucianism. However, true-born Seoulites are frugal and don't cook excessive amounts. Instead, they prepare a great variety of dishes and make them look attractive by preparing the foods in small and appealing shapes.
Food in the Seoul area is showy and includes splendid dishes such as sinseollo, gujeolpan (platter of nine delicacies) and tangpyeongchae (mung bean jelly mixed with vegetables and beef), which are decorated using garnishes in five different colors, such as paper-thin slices of fried egg, sliced chili peppers and manna lichen. Food is often seasoned with salted shrimp juice but moderately salted. A variety of side dishes are enjoyed, including dried salted fish and pickled vegetables. Rice served in broth, such as seolleongtang (ox bone soup) and gomtang (thick beef bone soup), is popular in Seoul. The origin of seolleongtang (ox bone soup) is the royal plowing ritual held in February at the Seonnongdan alter outside of Dongdaemun in the Joseon Dynasty. In addition, envoys and high-ranking officials returning from China brought with them pots set over a burner in which all sorts of delicacies were placed and boiled. This was called yeolgujatang, which is referred to as sinseollo (royal hot pot) today. 




② Gyeonggi Province 

The food of Gyeonggi Province is modest but diverse. Except for dishes enjoyed in the Gaeseong area, the food is generally plain and simple. The dishes are moderately salted and similar to the food of the Seoul area. Spices are used in moderation. The barbecued beef ribs of Suwon gained popularity when cattle traders from all over the nation gathered at the cattle market that had existed since the Joseon Dynasty and barbecued rib restaurants started to open in Suwon. In the Gaeseong area, joraengi rice cake soup, a soup cooked with long, white rice cakes cut in the shape of caterpillars with a wooden knife, and yakgwa, a blend of flour, sesame oil, alcohol, ginger juice and salt pressed thin and cut in squares, deep fried and coated with starch syrup, are popular foods. 


③ Chungcheong Province 

Although the western coastal area has a rich supply of seafood, fresh fish was scarce in the northern region and inland areas. Long ago, only salted or dried seafoods were enjoyed in these regions. In the mountainous sections of the northern inland, wild vegetables and mushrooms are readily available, and dishes using these as their main ingredients are well known. Bean paste is often used to season food. The food is not lavish and seasonings are used sparingly in order to preserve the natural flavor of ingredients. In winter, beans are boiled and stored in a wooden box or basket for two or three days. When a sticky paste is formed, the beans are ground and seasoned. This is used to cook cheonggukjang (thick soybean paste soup) by adding bean curd or kimchi. Olgaengi, a freshwater shellfish found in clear and shallow brooks, is used in soups and bean paste stew or boiled and seasoned to be served with drinks. Oysters caught offshore of Seosan are rinsed with seawater and salted. After being stored for about two weeks, they are seasoned in fine chili powder. This is called eoriguljeot. 


④ Gangwon Province 



In Gangwon Province, dry-field farming is more common than rice cultivation. Therefore, corn, buckwheat and potatoes are the main products of the region. In the past, acorn and wild vegetables were consumed to relieve famine, although they are often used as fancy dishes today. By the East Sea, pollack, squid and seaweed are abundant and processed into dried pollack, dried squid, dried seaweed, salted pollack roe and salted pollack intestine. Potatoes can be served steamed or fermented to produce starch, which is used to make noodles, sujebi (soup with pulled dough morsels), porridge and songpyeon (half-moon rice cake). Buckwheat dough is pan-fried and made into rolls filled with seasoned radish. This is called buckwheat chongtteok. The original buckwheat noodle is prepared by mixing buckwheat powder with hot water, pressing the dough through a noodle frame and topping the noodles with radish kimchi and seasoned chili paste. However, this is better known as Chuncheon makguksu (Chuncheon style buckwheat noodles with vegetables) today, which is made with the liquid from water kimchi or pheasant broth. 


⑤ Jeolla Province 



In Jeolla Province, produce from the land, the ocean and the mountains are equally available and abundant. The ingredients are very diverse and the effort put into preparing dishes is unusually great. Therefore, the food of Jeolla Province is the most lavish and extravagant found anywhere in Korea. Every town, including Jeonju, Gwangju and Haenam, was home to members of the affluent noble class. They are towns of flavor and zest where the finest dishes of these households has been passed down from generation to generation. Since the climate is relatively warm in Jeolla province, the food is salty and strongly seasoned with salted fish, chili powder and spices. As a result, the foods are spicy, salty and pungent. Some examples are gatssam kimchi, godulppaegiji, salted fish, sliced dried octopus, boiled pork, fermented thornback and bibimbap (rice mixed with vegetables).
Today, dolsot bibimbap (bibimbap in a hot stone pot) is known as Jeonju bibimbap (Jeonju style bibimbap). However, in the past, it was not served in a hot stone pot but in a brass bowl. In addition, Jeonju bean sprout soup with rice is a hot dish of rice boiled in a bean sprout soup and seasoned with salted shrimp. This is popular early in the morning as a soup for sobering up.
Hongtaksamghap is a combination of well-fermented thornback, slices of boiled pork and sour kimchi, usually served with rice wine. 


⑥ Gyeongsang Province 



As Gyeongsang Province has good fishing grounds in the South Sea and the East Sea, the region is rich in marine products. Nakdong River, which meanders through North and South Gyeongsang Province, features a large volume of water and creates fertile agricultural land, which in turn provides abundant agricultural products. The food of the region is generally spicy and salty, and pungent and sweet as well. The dishes are not excessively decorated or lavishly adorned; they appear plain and modest. However, herbs and Chinese pepper are added to create a unique aroma. Fresh fish caught in the ocean are consumed raw as sashimi or cooked in soups or served steamed or broiled. Bean paste is popular in Gyeongsang Province. Makjang and dambukjang in particular are often enjoyed. In Jinju bibimbap (also known as hwaban), Andong sikhae, Dongrae pajeon (seafood and green onion pancake) and loach soup are well known. 


⑦ Jeju Island 



As Korea's southernmost island, Jeju Island features a warm climate. Several unique species of fish are caught offshore there. The residents of sea villages used to fish and female divers would catch fish underwater. In mountain villages, mountains were reclaimed for farming and mushrooms, wild plants and ferns were collected at Hallasan Mountain. Rice production is scarce. Instead, bean, barley, millet and sweet potatoes are cultivated in abundance. Tangerines, abalone and breams are the most well-known specialty products.
The diligence and modesty of Jeju residents are reflected in their food. They don't prepare food in large quantities. Seasonings are not used much and the food is relatively salty. Jeju Island has traditionally been a famous center of abalone harvesting. These can be enjoyed raw in the form of sashimi. Abalone porridge, which is cooked by stir-frying rice that has been soaked in water with sesame oil, boiling the rice after adding water and bluish fresh intestines and adding sliced abalone, is a delicacy with a unique aroma and a bluish color. Buckwheat powder is made into a soft dough and pan-fried in paper-thin slices, then made into rolls filled with white radish slices. This is called bingtteok, a local dish of Jeju Island that is central to rituals and banquets.

■ The Previous Articles 
1) Overview of Korean Food 
2) Seasonings and Style of Korean Food 
3) Special Food for Seasonal Occasions 
4) Royal Cuisine- royal meal and royal table setting for celebratory occasions 
5) Royal Cuisine – Who made royal cuisines? 
6) Kimchi, the fundamental Korean food 


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Korean Food: 냉면 Naengmyeon (Buckwheat noodles in a cold broth)





냉면 Naengmyeon (Buckwheat noodles in a cold broth))
Ingredients: Noodles made of buckwheat or starch, beef broth, thin slices of beef, julienne cucumber, julienne pear, boiled egg

Spiciness: 
Description: Noodles served in cold beef broth- the soup is refreshing. There is also bibim naengmyeon, which doesn't have soup but is mixed with red pepper paste instead.





Korea : Traditional Liquors and Wines / Makgeolli (Takju) – 막걸리 (탁주)






For Koreans, alcohol has been a lifelong companion in times of sorrow and joy. Korean people have been brewing their own liquor since ancient times when they first began to practice agriculture. Since then, liquor has been enjoyed at every festival and event. Historical records show that Korean people began brewing a clear grain-based liquor before the 4th century. Since that time, Koreans have performed ceremonies when they make a ritual offering of the alcohol to their ancestors in appreciation for the bountiful annual harvest and to pray for future happiness. After making the ritual offerings, Koreans traditionally enjoy drinking the liquor while singing and dancing.
Korea’s traditional liquors are 
takju (탁주), cheongju 청주 (or yakju 약주), and soju (소주). The oldest is takju, which is made by fermenting grains like rice or wheat. When takju is strained to a refined clear liquor, it becomes cheongju (yakju), and when cheongju is distilled, it becomes soju. Today, takju is more commonly known asmakgeolli, and it is enjoyed by the majority of Koreans as well as many visitors.
 Makgeolli (Takju) – 막걸리 (탁주)
Makgeolli (Takju) – 막걸리 (탁주)Makgeolli is unique to Korea. It is made by mixing steamed glutinous rice, barley, or wheat with nuruk, a fermentation starter culture, and water, and then leaving the mixture to ferment. It has a milky, opaque color and a low alcohol content of 6%-7%. It is also called takju(tak meaning opaque) or nongju (nong means farming) because it is traditionally enjoyed by farmers after a day of hard labor. 
In Korea, the most popular types of makgeolli are 
ssal makgeolli (쌀막걸리) made of rice (ssal means ‘rice’) anddongdongju (동동주) in which unstrained rice floats on the surface (dongdong means ‘floating’). When drinking makgeolli, make sure to shake or stir it well before drinking. The best makgeolli is an intriguing blend of sweet, sour, bitter, and astringent tastes. You can try makgeolli almost anywhere in Seoul, particularly recommended are the traditional Korean taverns in the downtown Insa-dong or Myeong-dong areas. Outside of Seoul, there are also many establishments that sell makgeolli. You will also find a wide range of makgeolli or dongdongju at grocery stores, convenience stores, and department stores. Unpasteurized makgeolli will last for only 10 to 30 days, so make sure to check the expiry date. 

 Chamsari Takju (참살이탁주)
Chamsari Takju (참살이탁주) Chamsari Takju is a brand of makgeolli with a 6% alcohol content. It is made from environmentally friendly, pesticide-free rice, which was developed by a master of alcohol brewing and Hankyong National University. Much research was done into minimizing the ingredients that cause hangovers, while nutrients like Vitamin B1 and B2 were preserved. Therefore, it is thought to be good for the skin. Chamsari Takju was designated as the official drink for the International Symposium on Korean Cuisine to the World, which was held at the Lotte Hotel in April 2009. 
 
 Price: Supermarkets 1,500~2,500 won, taverns/bars 3,000~6,000 won
 Where to buy it: Hyundai Department Store, Hanaro Mart, and traditional taverns
 Chamsari Official Site: www.chamsary.co.kr (Korean)
 Kooksoondang Ssal Makgeolli (국순당 쌀막걸리)
Kooksoondang Ssal Makgeolli (국순당 쌀막걸리)Kooksoondang Ssal Makgeolli is quality makgeolli made with special nuruk starter culture and uncooked rice. It is known for its fresh flavors and excellent taste. Through low-temperature pasteurization, nutritional loss was minimized. This brand of makgeolli has high levels of amino-acid, which helps maintain its fresh taste for a long time. After the low-temperature pasteurization process, the liquor is packaged in a hygienic can, so it can be stored for a year and can be easily carried to outings or picnics. Also available is saeng makgeolli (생막걸리), which comes in a plastic bottle. 
 
 Price: Supermarkets 600~1,500 won, taverns/bars 3,000~5000 won
 Where to buy it: Grocery stores, supermarkets, taverns
 Kooksoondang Official Site: 
www.ksdb.co.kr (Korean, English, Japanese)
 Seoul Takju’s Jangsoo Saeng Makgeolli (서울탁주 장수 생막걸리) 
Seoul Takju’s Jangsoo Saeng Makgeolli (서울탁주 장수 생막걸리)Jangsoo Saeng Makgeolli has an alcohol content of 6%. It is made from white rice and goes through a long low-temperature fermentation process that gives it a unique, mild taste. The live yeast balances the carbon dioxide generated during the natural fermentation process and enhances the nutrition levels and unique flavor of this traditional Korean takju.
 
 Price: Supermarkets 1,000~1,500 won, taverns/bars 3,000~4,000 won
 Where to buy it: Convenience stores, grocery stores, supermarkets, taverns/bars
 Seoul Takju Official Site: 
www.koreawine.co.kr (Korean, English, Japanese)