Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Taekwondo is a Korean martial art and combat sport involving punching and kicking techniques. "Taekwondo" can be translated as tae, kwon, and do. In addition to its five tenets of courtesy, integrity, perseverance, self-control and indomitable spirit, the sport requires three physical skills: poomsae (품새), kyorugi (겨루기) and gyeokpa (격파).
Hapkido is a Korean martial art. It is a form of self-defense that employs joint locks, grappling, throwing techniques, kicks, punches, and other striking attacks. It also teaches the use of traditional weapons, including knife, sword, rope, nunchaku, cane, short stick, and middle-length staff, gun, and bō (Japanese), which vary in emphasis depending on the particular tradition examined.
Soju is a clear and colorless distilled alcoholic beverage, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
The contemporary culture of South Korea developed from the traditional culture of Korea which was prevalent in the early Korean nomadic tribes. By maintaining thousands of years of ancient Korean culture, with influence from ancient Chinese culture, South Korea split on its own path of cultural development away from North Korean culture since the division of Korea in 1945. The industrialization, urbanization and westernization of South Korea, especially Seoul, have brought many changes to the way Korean people live. Changing economics and lifestyles have led to urbanization—a concentration of population in major cities, with multi-generational households separating into nuclear family living arrangements. Today, many cultural elements from South Korea, especially popular culture, have spread across the globe and have become some of the most prominent cultural forces in the world.
Bulgogi is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish.
Andong is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a market centre for the surrounding agricultural areas.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.
Choi Yong-sool, alternative spelling Choi Yong-sul, was the founder of the martial art Hapkido. He was born in today's North Chungcheong Province, South Korea and was taken to Japan during the Japanese occupation of Korea when he was eight years old. Choi later stated that he became a student of Takeda Sōkaku, and studied a form of jujutsu known as Daitō-ryū Aiki-jūjutsu (大東流合気柔術) while in Japan. Choi returned to Korea after the end of World War II and in 1948 began teaching his art at a brewery owned by the father of his first student Seo Bok-seob. He first called his art "Yu Sul (유술)" or "Yawara " later changing it to "Yu Kwon Sool " and "Hap Ki Yu Kwon Sool " and eventually Hapkido.
Hello is a salutation or greeting in the English language. It is first attested in writing from 1826.
Gui refers to grilled dishes in Korean cuisine. Gui most commonly has meat or fish as the primary ingredient, but may, in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda, which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, rice, thinly sliced garlic, ssamjang, and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, originally named galbi gui.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself, though some restaurants provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Hantaan orthohantavirus (HTNV) is an enveloped, single-stranded, negative-sense RNA virus species of Old World Orthohantavirus. It is the causative agent of Korean hemorrhagic fever in humans. It is named for the Hantan River in South Korea, and in turn lends the name to its genus Orthohantavirus and family Hantaviridae.
Youn's Kitchen is a South Korean television reality show that aired on tvN on Fridays nights from March 24, 2017, to March 23, 2018, for a total of twenty episodes.
Ho Wang Lee was a South Korean physician, epidemiologist, and virologist. He was the first person in the history of medicine to be the one chiefly responsible for all 3 of the following steps: (1) discovery of the virus causing a human disease, (2) development of a method of diagnosis for the disease, and (3) development of a vaccine against the disease.
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