Search Articles on This Blog

Thursday, April 14, 2011

Happy Black Day 14th April 2011 ^^

This is your day, for those who are still single ! Happy Black Day (블랙데이) for you all, let’s enjoy your day with friends by eating jajangmyeon. Black day is the original South Korea celebration day (informally).  soooo jajangmyeon for today anyone ? ^^

Jajangmyeon (also spelled jjajangmyeon; 자장면; 짜장면) is a popular Korean dish, consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and seafood. Jajang (also spelled jjajang), the name of the sauce means “fried sauce.” Myeon means “noodle.”
Jjajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (공화춘; 共和春) in Incheon around 1905. The city of Incheon sponsored the “100 year anniversary of the birth of jajangmyeon” in 2005.
With about 100 years of history, jjajangmyeon is called one of the “national foods” of South Korea. It is a popular dish among family members because of its cheap price and taste.
Jjajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면) are praised in South Korea as an essential ingredient of good jjajangmyeon.
The sauce is made with black bean paste, called chunjang (hangul: 춘장). The paste, which is made from roasted soybeans and caramel, is called chunjang (literally “spring paste”) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally “fried sauce”). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. When cooking the sauce, usually meat stock is added to reduce the salty taste of cooked chunjang, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers.
Jjajangmyeon is always served with a small amount of danmuji (단무지). The dish is often served with a small amount of sliced raw onions, seasoned with rice vinegar, accompanied with a little jajang sauce. The diner eats the noodle with danmuji and onions dipped in jjajang sauce.

Wednesday, April 13, 2011

Are you ready for a Black Day ? (14th April) ^^

Did you received any gifts on the valentine’s and white day ? still single ?
Don’t worry, tomorrow is a special day for those who are still single. Singles, tomorow is time for get together with your single friends, let’s celebrate ! ^^
What is a black day (솔로부대) ?
Don't worry, it's a celebration. 
In Korea, we have a special day for you. Black day is a day for single to celebrate their singledom. Held every 14th of April. It is a casual tradition, for single to get together and eat a dish called jajangmyeon. Jajangmyeon is a bowl of noddle with black bean if you didn't get any gift in valentine's day or white day, you will get a jajangmyeon tomorrow.

pict from

 Good luck for singles and happy spring ^^

Han River Evening Cruise, Seoul

Dating by cruising in Hangang River ? why not ? you can enjoy a romantic scene of Hangang with Seoul city night view as the background by cruising the river. Choose an evening cruise from Yeouido to Ttukseom for 70 minutes cruise. Don’t forget to take a place on the top floor because you can see the best view from there.

Other tips : bring your camera, this is the best time to take some panorama pictures isn’t it ? ^^

Address :
Seoul-si Yeongdeungpo-gu Yeouido-dong 85-1

Website :
(Korean only)

pict from :

Sunday, April 10, 2011

Yang-jae dong flower market, Seoul

Welcoming spring in April.
After coldly winter,  it’s a spring time in Korea. Where flowers are blooming, and you can see various colour of flowers, some festivals are held, people can walk under cherry blossoms tree.
There is a place named Yang-jae dong flower market. Located in  southern Seoul’s Seocho district, this place is the largest flower market and favorite detinations for Koreans and tourists. It serves for whole sale and retail market. Fresh cut of flowers (roses, daises, carnations), potted flowers, potted plants, and artificial flowers can be found here. If you want to give a potted plants to your friends, relatives or family, it is the best time to show your attention for them. Show your love with flowers ^^

Happy spring time Korea

Operation hours :
Wholesale Zone: Monday-Saturday 1 a.m. - 3 p.m.
Retail Zone: 6 a.m. - 8 p.m.
Potted Flower Zone: 7 a.m. - 7 p.m.
Note: Half of the stores in the retail zone and potted flower zones are open in shifts on Sundays.
To get there :
Line’s 3 Yangjae station (exit #7). Transfer to a bus bound for Seongnam or Gwancheon.

pict source : Korea Times

pict source :

Thursday, April 7, 2011

Sikhye 식혜, a Sweet Taste of Korean Dessert ^^

Sikhye, nice taste and you should try ^^

Sikhye식혜 is a traditional Korean rice drink made by pouring malt water onto cooked rice. It tastes sweet and you can feel ginger flavour also. Sihkye always served as a dessert.
The malt water steeps in the rice at typically 150 degrees Fahrenheit until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar. Ginger or jujube are often added for additional flavor. It is served chilled.
In South Korea and in Korean grocery stores wherever Korean communities are found, sikhye is readily available in cans or plastic bottles.
One of the largest South Korean producers of sikhye is the Vilac company of Busan. Atypical of most canned beverages, each can has a residue of cooked rice at the bottom.
Homemade sikhye is often served after a meal in a Korean restaurant. There are several regional variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it also includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to one. It is important to note that the crunchy texture of the radish is kept despite the longer fermentation process, since a soft texture would indicate an inferior product. Andong sikhye is appreciated as a digestive aid and sikhye also helps in digestion because Lactobacillus bacteria yeast.

This is how to make a home made sikhye ^^
1 cup korean rice
1 ½ cup Malt powder
21 cups (5l) water (10 cups (2.5l) in warm water)
2 cups caster sugar
2 slices ginger
1 tablespoon pine nuts for garnish

Preparation method
1. Mix the 1 ½ cups Malt powder with 10 cups (2.5l) warm water and let sit for 12 hours.
2. Make steamed rice with 1 cup rice and 1 cup (250ml) water in a rice cooker.
3. Pour only the clear liquid from the malt powder mixture over the cooked rice, separate the rice using a spatula. Set the rice cooker on warm and leave it for 2-3 hours. (About 10-15 minutes later, the rice will be flow to the top.)
4. Put the rice into a large pot, add the remaining 10 cups (2.5l) water, 2 cups sugar and 2 slices of ginger. Cook for 20 minutes in medium high heat. While boiling, remove the bubbles on the top of the pot.
5. Put in a 1 litre jar (gallon). Keep in the refrigerator and serve cold with a few pine nuts for garnish.
6. This drink will be good for a week in the refrigerator.

Source :
Maria Margareta with personal experience.

"Pigling" Korean Cinderella Tale

a Korean cinderella tale ^^

Pear Blossom had been the name of a little Korean maid who was suddenly left motherless. When her father, Kang Wa, who was a magistrate high in office, married again, he took for his wife a proud widow whose daughter, born to Kang Wa, was named Violet. Mother and daughter hated housework and made Pear Blossom clean the rice, cook the food and attend the fire in the kitchen. They were hateful in their treatment of Pear Blossom, and, besides never speaking a kind word, called her Pigling, or Little Pig, which made the girl weep often.
It did no good to complain to her father, for he was always busy. He smoked his yard-long pipe and played checkers hour by hour, apparently caring more about having his great white coat properly starched and lustered than for his daughter to be happy. His linen had to be beaten with a laundry club until it glistened like hoar frost.
Poor Pigling had to perform this task of washing, starching and glossing, in addition to the kitchen work, and the rat-tat-tat of her laundry stick was often heard in the outer room till after midnight, when the heartless mother and daughter had long been asleep.
There was to be a great festival in the city and for many days preparations were made in the house to get the father ready in his best robe and hat, and the women in their finery, to go out and see the king and the royal procession.
Poor Pigling wanted very much to have a look at the pageant but the mother, setting before her a huge straw bag of unhulled rice and a big cracked water jar, told her she must husk all the rice, draw water from the well, and fill the crock to the brim before she dared to go out on the street.
What a task to hull with her fingers three bushels of rice and fill up a leaky vessel! Pigling wept bitterly.
While she was brooding thus and opening the straw bag to begin spreading the rice out on mats, she heard a whir and rush of wings and down came a flock of pigeons. They first lighted on her head and shoulders, and then hopping to the floor began diligently to work with beak and claw, and in a few minutes the rice lay in a heap, clean, white and glistening, while with their pink toes they pulled away the hulls and put these in a separate pile. Then, after a great chattering and cooing, the flock was off and away.
Pigling was so amazed at this wonderful work of the birds that she scarcely knew how to be thankful enough. But, alas, there was still the cracked crock to be filled. Just as she took hold of the bucket to begin, there crawled out of the fire hole a sooty, black imp named Tokgabi.
“Don’t cry,” he squeaked out. “I’ll mend the broken part and fill the big jar for you.” Forthwith, he stopped up the crack with clay, and pouring a dozen buckets of water from the well into the crock, filled it to brimming so the water spilled over on all sides. Then Tokgabi bowed and crawled into the flues again, before the astonished girl could thank her helper.
So Pigling had time to dress in her plain but clean clothes. She went off and saw the royal banners and the king’s grand procession of thousands of loyal men.
The next time, Violet and her mother planned a picnic on the mountain. So the refreshments were prepared and Pigling had to work hard in starching the dresses to be worn—jackets, long skirts, belts, sashes, and what not, until she nearly dropped with fatigue. Yet instead of thanking and cheering her, the heartless woman told Pigling she must not go out until she had hoed all the weeds in the garden and pulled up all the grass between the stones of the walk.
Again the poor girl’s face was wet with tears. She was left at home alone, while the others went off in fine clothes, with plenty to eat and drink, for a day of merrymaking.
While she wept thus, a huge, black cow came along and out of its great, liquid eyes seemed to beam compassion upon the kitchen slave. Then, in ten mouthfuls, the animal ate up the weeds, and, between its hoof and lips, soon made an end of the grass in the stone pathway.
With her tears dried, Pigling followed this wonderful brute out over the meadows into the woods, where she found the most delicious fruit her eyes ever rested upon. She tasted and enjoyed, feasting to the full and then returned home.
When Violet heard of the astonishing doings of the black cow, she determined to enjoy a feast in the forest also. So on the next gala-day she stayed home and let the kitchen drudge go to see the royal parade. Pigling could not understand why she was excused, even for a few hous, from the pots and kettles, but she was still more surprised by the gift from her stepmother of a rope of cash to spend for dainties. Gratefully thanking the woman, she put on her best clothes and was soon on the main street of the city enjoying the gay sights and looking at the happy people. There was tight rope dancing, music with drum and flute by bands of strolling players, tricks by conjurers and mountebanks, with mimicking and castanets, posturing by the singing girls and fun of all sorts. Boys peddling honey candy, barley sugar and sweetmeats were out by the dozen. At the eating-house, Pigling had a good dinner of fried fish, boiled rice with red peppers, turnips, dried persimmons, roasted chestnuts and candied orange, and felt as happy as a queen.
The selfish Violet had stayed home, not to relieve Pigling of work, but to see the wonderful cow. So, when the black animal appeared and found its friend gone, it went off into the forest. Violet at once followed in the tracks of the cow that took it into its head to go very fast, and into unpleasant places. Soon the girl found herself in a swamp, wet, miry and full of brambles. Still hoping for wonderful fruit, she kept on until she was tired out and the cow was no longer to be seen. Then, muddy and bedraggled, she tried to go back, but the thorny bushes tore her clothes, spoiled her hands and so scratched her face that when at last she got home, she was in rags and her beauty gone.
But Pigling, rosy and round, looked so lovely that a young man from the south, who saw her that day, was struck by her beauty. As he wanted a wife, he immediately sought to find out where she lived. Then he secured a go-between who visited both families and made all arrangements for the betrothal and marriage.
Grand was the wedding. The groom, Su-Wen, was dressed in white and black silk robes, with a rich horsehair cap and headdress denoting his rank as a gentleman. Charming, indeed, looked Pear Blossom, in her robe of brocade. Dainty were her red kid shoes curved upward at the toes.
So with her original name now restored, and henceforth called Ewa, or Pear Blossom, the daughter of Kang Wa was to be Mrs. Su-Wen.
Leaving her home in a palanquin borne by four lusty bearers, Pear Blossom went forth to live amid rich rice fields of a southern province. Her home was with a father and mother-in-law, who, having no other children but their one son, became very fond of their new daughter. Summer after summer the pear trees bloomed and Ewa, the Pear Blossom, lived ever happily.

source :

The Museum of Photography, Seoul

For those who love photography, this museum in Seoul should be visited. The museum of photography, Seoul established in year 2002 founded by The Hamni Foundation. This is the first photography museum in Korea.
Many exhibition were held here and I think this place is good to visit especially for photographers.

pict source :

Opening hours :
Daily : 10:00 am - 07:00 pm
Weekends and holidays : 11:00 am - 06.30 pm

How to get there :
Seoul-si Songpa-gu Bangi-dong 45, 20F of Hanmi Tower
Subway : Mongchontoseong Station. Subway Line 8, Exit # 2 (Korean, English)

Monday, April 4, 2011

[Event] Hangang Yeouido Spring Flower Festival, April 13th-18th 2011

Let’s welcoming spring in Korea. This festival will be held in Yeouido Park and Yeouiseo-ro, Seoul. Running from April 13rd – April 18th 2011. In this festival, you will see the beautiful scenes of cherry blossoms on the both sides of  Hangang river and you may walking along under cheery blossoms . And also you can enjoy some interesting live performances, exhibition, parade and some of interesting activities, don’t forget to watch the beautiful cerry blossoms night scenery also.
It is the right time to visit Korea. Happy Spring time ^^

Location : Yeouido Park and Yeouiseo-ro area, Seoul, South Korea.

Transportation (source * Subway (about 10mins from each station)
1. Exit 4 of Dangsan station, Subway line 2
2. Exit 1 of Yeouinaru station, Subway line 5
3. Exit 2 of Yeouido station, Subway line 5
4. Exit 1 of National Assembly station, Subway line 9

pict source : and

Friday, April 1, 2011

Da-Hyang festival, Tea Festival in Boseong

Boseong is a county in south Jeolla province Korea. Boseong area consist of mountain. Mangil-Bong, Jonje Mountain and Joowol Mountain. This place is the largest tea patch in Korea and high quality green tea which is produced in Bodsung district as we know green tea is good for health.
This place is the best view for photo shoot. You can get some good pictures anywhere you take.
Here is a tea festival held in Boseong named Da-Hyang festival. Several cultural festival such as tea making, picking of tea, writing and sketch contest and also miss tea contest will be held on Mar 9 – 10 every 2 year.

If you want to go to Boseong you can take (info : :

Trains and buses connect Boseong with other major cities in the country.
Visitors first arrive at the Boseong Bus Terminal in Boseong-eup, and can reach points of local interest via villiage buses.
Korail, the Korean National Railroad travels between Seoul and Boseong twice daily, and there is a recently-built link from Mokpo to Boseong.

The nearest international airport is in Gwangju, and the nearest domestic airport is in Yeosu.

Shuttle buses run between Incheon International Airport and Gwangju from Gwangju Bus Terminal at a cost of 30,900 won.
Travellers can easily travel to and from Gwangju Bus Terminal via their local bus stations.