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Wednesday, November 28, 2012

Miss Flower Video by ibuzzkorea

This video is filmed to advertise Korea's 2012 best tourist attractions and Korea's beautiful flowers in Fall. A true love story and beautiful fall flowers in Korea mingle together and introduce Korea's tourist attractions in the most beautiful way. 

For more information, visit

Friday, November 16, 2012

하용부 a Master of Korean Traditional Drum Dance

Ha Yong-bu, a holder of Intangible Cultural Heritage no. 68 Milyang Bakjung Nori Drum Dance all more refined by the third generation.
He has come from a family of "Mogabi" the head of a group of jesters and entertainers that has been
handed down from his grandfather's generation. Naturally every spot and site where Ha Yong-bu's grandfather has set up his show would do as a playground for young Ha Yong-bu. The gift was handed down to Ha's father, but it was Ha who has managed to survive as a master who revives the legendary movement grandfather, for it was frowned upon to have both father and son dancing on the same stage.
Ha shows his exquisite command of breathing techniques in drum dance, which drew the director Ariane Mnouchkine from Théâtre du Soleil to invite him to france as a guest lecturer and choreographer.

Photo credit : Korean Cultural Center Indonesia

I feel lucky to meet and see his performance at Korean Culture Performance Event which was held regarding of Korea Indonesia Week last October 2012 Jakarta. Dancing together with his drums, it was not just a common drum dance. But more than that, where heart and soul are also involving into the dance. Sometimes he put some funny expression so that made his audience laughed during the performance, mixed with slow and dinamic rythmn and movement.He performance was great!
Ha Yong Bu is also the artistic director of Dulsori, a Korean traditional arts organization which established in year 1984. It has a vision to produce and develop artistic performance and educational and cultural experience programmes, derived from Korean traditional music and arts.

By Maria Margareta

WKB Media Tour September 2012 : From Nambu, Seoul to Jeonju

My first experience going to Jeonju, the capital city of North Jeolla Province by bus, also this is my first experience using a public bus in South Korea. My impression about Nambu Bus Terminal (Website : is quitely small but clean and convenience. Bus are parking at the parking lot area, that scene makes me remember of some Korean drama or reality show I have seen, that some scenes were taken at the bus station. Now I see it with my own eyes :)
There is some lockets selling the tickets for various destination, and also some stores inside the bus terminal are selling snacks, drinks or candies.
Ok ... it's time to go to Jeonju... and I got a seat beside my friend from Mexico, Gisela Verdin. We had to fasten out seat belt before departure, on the two seated bus on each side. On this trip, I had not found any music played in the bus, we just put on our personal headset, getting busy with the mobile phone or taking some pictures.
This is also my first experience to feel the highway in Korea. The road is so smooth, good  construction, and clean. I also saw some farmland near the highway or just a hill. Sometimes I found a glass house at the middle of the farm and a gas station during a way to Jeonju. Here are some photos I captured on my trip to Jeonju.


By Maria Margareta

김장 Gimjang, The Reflextion of Sharing and Togetherness

Winter is coming, there are a kimchi making ritual usually held on winter called 김장 Gimjang.
김장 Gimjang is an activities for making 김치 kimchi, I can say a lot of  김치 kimchi, because it is held to to provide nutrition during the winter.

Photo credit :

In the cooler weather of November, there are lots of crops in the fields and market-places, and the 김장 Gimjang process begins.People gather together and helping each other to make a 김치 kimchi, the process are included, cutting the vegetables then washing them, and put some salt and begin the fermentation process. The nature of  김치 kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution in the countryside and prior to effective modern refrigeration is to store 김치 kimchi in big earthenware jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing.
As the temperature falls below 0°C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time.

I also want to put here, five types of seasonal Kimchi that usually consume especially on winter.

              알타리 무우 둥치미 Altari Moo Tong-chi-mi (Watery Kimchi with young radish)

                                                   둥치미Dongchimi (White radish kimchi)

Types of Kimchi, with short maturing period, only 2-3 days fermentation.
It consists of daikon, Chinese cabbage, scallions, fermented green chili, ginger, Korean pear and watery brine.
Types of  Dongchimi : 

배추동치미 Baechu dongchimi (Cabbage dongchimi)
Radish and baechu stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation.

대나무동치미 Daenamu dongchimi (Bamboo dongchimi)
Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty of South Jeolla province.

궁중 동치미 Gungjung dongchimi (Royal dongchimi)
Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.

   섞학지  Sukbakji (Kimchi with pickeld chinese cabbage, radish, cucumber and seafood sauce)

                                 그들빼기김치 Godeulppaegi Kimchi (Wild lettuce kimchi)

                                                                  백김치 Baek kimchi

by Maria Margareta
Photo credit :
Maria Margareta

Video Credit :
Arirang News
정아 이 

WKB Media Tour September 2012 : Culinary Experiences : 막걸리 Makgeolli

막걸리 Makgeolli is one of Korean traditional liquor, made from fermented wheat, rice and water with 6 - 8% alchohol content by volume. Makgeolli has mentioned on the first time during the reign of King Dongmyeon from The Goguryeo dinasty.

This milk colored liquor is very good for health because it has amino acids, vitamin B and another organic acis on it. Besides made from rce, makgyeolli also can be made from millet, black bean, sweet potato even corn. The ideal dishes to accompany mageolli is bindaetteok. Bindaetteok is a mugbean pan cake, or any other type of jeon such as pajeon or kimchijeon.

Photo credit :

On my WKB Media Trip, I had a change to try makgeolli. I'm so excited to try this Korean traditional liquor that I've never tried before. Taste is good especially while drinking in a cold weather.
I also tried pajeon that is the most delicious pajeon I have ever tried. For those who want to travel to Korea and want to try Korean liquor, makgeolli (and pajeon) is one of my reference for culinary experience.

 by Maria Margareta

Up Coming event : Special Olympic World Winter Games 2013

Here is the website link regarding of Special Olympic World Winter Games 2013 that will be held on January 29th, 2013 in Gangneung and PyeongChang.

Link : (Korean) (English)

The Special Olympics World Games features challenging and inspiring international competition among thousands of athletes, making it the world's second-largest sports event, after the Olympic Games.
This event offers athletes 32 Olympic-type sports including seven winter sports: alpine skiing, cross country skiing, figure skating, short track speed skating, snowboarding, snowshoeing, floor hockey, and demo sport floorball.

WKB Media Tour September 2012 : Insadong Street Food

Insadong is one of place I've often visited during my trip in Korea. I never get bored to come here again and again. In WKB Media Tour held few months ago, a spot that put my attention is about many food street vendor are selling various kinds of Korean snacks and I bet you should try all of them when you come to Insadong.

꿀타래 Ggultarae (Traditional String Candy) 

This snack is quietly popular around Insadong area. You can find a lot of stalls are selling this sweet taste candy (or I can say this is not a candy but snack) easily, and you can also find nice and funny ggultarae sellers that will demonstrate how to make this snack. It is made from honey malt that strech by hand in few times until seperated like in some thin strings or soft yarns. 꿀타래 then can be filled with various kinds of filling such as peanuts and another.

호떡 Hotteok (Sugar Filled Pancake)
a Fried pan cake with round flat shape, filled with minched peanuts and brown sugar, it is popular on winter.

군밤 Gunbam (Roasted chestnut)
It is also one of popular winter snack in Korea. roasted peanut which has a sweet taste.

붕어빵 Bungeobbang (Gold fish bread)
Looks similiar like a wafel filled with red bean paste on gold fish shape. Bungeobbang also one of favorite snack for winter. Bungeobbang also available as an ice cream.

Directions can be seen on the followong map :


Video credits :

Hilarious Koreans Making Korean Candy (꿀타래) by elainethecooltrain

S.M.Entertainment Audition Official Facebook Page OPEN!_EXO-M Clip

For Kpop fans :)

'Arirang' Nominated for UNESCO Heritage Status [Korea Today - Arirang TV]

and please check also my article about Arirang song on this following link below :

Video credit : Arirang TV

Sunday, November 11, 2012


A little note from my WKB tour last September 2012 organized by KOCIS,  

When I arrived at Incheon, Grace from Korea Herald media picked me at the airport. We went together to the hotel located in Itaewon then I made an appoinment with her in the afternoon to acompany me for looking some books I wanted to buy at Kyobo Book Store (one of the largest book store in Seoul). Then we went together to Kyobo with empty stomach because we hadn't a lunch yet at that time, so Grace offered me to had some (late) lunch first before looking for the books. She took me to the food court located at the same place with Kyobo Book Store and she told me to choose the meal and here we go! I saw this meal for the first time in Seoul. Unique shape because I haven't seen this meal before. The name is 유부초밥 Yubuchobab or we can say a tofu pocket filling with mixed rice and vegies. I also got a kimchi and my fave dish 단무지 (a yellow radish) as a side dishes , also some sauce but I forget the name. This is the first time I've tasted Yubuchobab and I love it! I wish I can try Yubuchobab again on my next trip to Seoul someday ^^ Grace and I had a great time and shared some stories together and I got my books I want. Thank you Grace ^^

Photo on behalf of Maria Margareta

Saturday, November 10, 2012

The 8th Japilmukyeon Exhibition

I have put my attention to Korean calligraphy since a year ago while I found a lot of modern Korean graphic designs which is put some a water paint or ink brush for the ornaments, I just wondering where is the idea come from ? because there is an aspects of traditional Korean culture in every part of Korean modern things. and I know it. It could be based on the calligraphy, so from then Korean calligraphy looks interesting for me. Although I have not learn Korean calligraphy yet, but someday if I have a change to do, I will learn it.

This exhibition was held in Korean Cultural Center Indonesia last month Oct 24~28, 2012, with theme "If you go from time to time, you will get there eventually", this event also held to celebrate the establishment of corporation of Korea Calligraphy Association in Indonesia.

Here is some photos of the beautiful Korean calligraphy, I captured on this exhibition.

Photos on behalf of Maria Margareta