Yoon Sook-ja | |
|---|---|
 Yoon in 2016 | |
| Born | June 6, 1948 |
| Alma mater | Sookmyung Women's University Dankook University |
| Employer | Institute of Traditional Korean Food |
| Korean name | |
| Hangul | 윤숙자 |
| Hanja | |
| Revised Romanization | Yun Suk-ja |
| McCune–Reischauer | Yun Sukja |
Yoon Sook-ja (born June 6, 1948) is a South Korean cooking researcher and professor.
She got her master's degree in Food and Nutrition at Sookmyung Women's University, and took her doctoral course in Food and Nutrition at Dankook University. She was the associate professor of Traditional Cookery at Baewha Women's University, and now she is the head of the Institute of Traditional Korean Food, [2] where she is also a professor in the Department of Food and Cooking. Additionally, she is the head of the Tteok Museum. She has given presentations on Korean food in London. [3] [4]
She was one of the people in charge of South Korea's return banquet at the 2007 Inter-Korean summit.
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.
Yi Yi was a Korean philosopher, writer, and Confucian scholar of the Joseon Dynasty. Yi I is often referred to by his pen name Yulgok. He was also a politician and was the academical successor of Jo Gwang-jo.
Chuseok, also known as Hangawi, is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunar calendar on the full moon. In North Korea, they only celebrate for the day of chuseok. Like many other harvest festivals around the world, it is held around the autumn equinox, i.e. at the very end of summer or in early autumn. It is the biggest traditional holiday in South Korea.
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 has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
Tteok is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
Jang Geum's Dream is a Korean animation. It is a production by Munhwa Broadcasting Corporation. The animation was done by Sonokong and Heewon Entertainment. The animation centers on Jang Geum (장금), who enters the Royal Kitchen as an apprentice court lady. The show is a spinoff from MBC's mega-hit historical drama Dae Jang Geum. The animation program has been sold to Tooniverse, resulting in the broadcast of a second series in 2007.
Hangwa is a general term for traditional Korean confections. With tteok, hangwa forms the sweet food category in Korean cuisine. Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong and chimi, suggests, this kimchi is traditionally consumed during the winter season.
Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period, chalbapyakgwa and yumilgwa were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam, yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
Gwamegi is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.
Tarak-juk, also called uyu-juk or milk porridge, is a juk, or Korean porridge, made with milk and rice. It was a part of the Korean royal court cuisine and was also patronized by yangban (scholarly-officials).
Sudan is a traditional Korean punch made with boiled grain cake balls and honeyed water. It is usually served during the summer for quenching thirst. Traditionally Sudan was always served during a village rite in 6th month in lunar calendar. Korean farmers prayed for a bountiful harvest and god's blessing for their life in the future by making food offering including foods and Sudan drink. It is sometimes considered a type of hwachae.
Domundaejak is a book of food criticism written by Heo Gyun in 1611. It is included in the Seongseobubugo. This book was written during Heo Gyun's exile. He was exiled to Hamyel, a seaside district in Jeollabuk-do. While eating the coarse food there, he started to describe the delicious food that he ate before. Domun means the door of the butcher's, and daejak means chewing something loudly. So the title Domundaejak means licking one's lips by the butcher's door, thinking of the meat that one cannot now eat.
Han Bok-ryeo is a researcher of Korean royal court cuisine. She was born in 1947, the oldest daughter of Hwang Hye-seong, also a researcher of Korean royal court cuisine. She studied for her master's of Horticulture at The University of Seoul and Food Engineering at Korea University, and she got her doctorate in Food and Nutrition at Myongji University. She follows after her mother who made an effort to systematize Korean royal court cuisine, so she contributes to its reproduction and modernization. For her success in these efforts, she won the official commendation of the Minister of Culture. She was engaged in developing menus and providing support at the Inter-Korean summit in 2000; she also was the consultant for the dishes served in Korean soap opera Dae Jang Geum. She is now the director of the Institute of Korean Royal Cuisine and is running two Korean restaurants named 'Jihwaja' (지화자), and 'Gungyeon' (궁연). She was registered as "important cultural property No.38: Korean royal court cuisine artisan."
Hwang Hye-seong was a professor and researcher of Korean royal court cuisine. After studying in Japan, she learned Korean royal court cuisine from the last kitchen court lady, Han Hui-sun. She was a professor at Sookmyung Women's University, Hanyang University and Myongji University, and she was the Dean of the School of Home Economics at Sungkyunkwan University. In 1986, she was registered as an Important Intangible Cultural Property No.38: the Second Artisan. She was also awarded an Order of Civil Merit in 1986, as well as an Order of Cultural Merit in 1990 for providing and modernizing Korean royal court cuisine. Hwang Hye-seong was registered as a Korean Royal Court Cuisine Possessor of Honor.
Sook-ja, also spelled Suk-ja, is a Korean female given name. According to South Korean government data, it was the fifth-most popular name for newborn girls in 1940. The characters used to write this name can also be read as a number of different Japanese female given names, including Yoshiko and Toshiko.
The Drug King is a 2018 South Korean crime drama film written and directed by Woo Min-ho. It stars Song Kang-ho as Lee Doo-sam, an ordinary small-time narcotics dealer who becomes an infamous drug lord in Korea during the 1970s. The film also features Jo Jung-suk as a prosecutor from Seoul who is intent on taking Lee down and Bae Doona as a lobbyist who guides Lee into the upper levels of drug dealing. Other cast members include Kim Dae-myung, Kim So-jin, Lee Hee-joon, Jo Woo-jin and Yoon Je-moon. The film was released on December 19, 2018.
The Gentlemen of Wolgyesu Tailor Shop is a 2016 South Korean television series starring Lee Dong-gun, Jo Yoon-hee, Shin Goo, Cha In-pyo, Choi Won-young, Lee Se-young, and Hyun Woo. The series aired on KBS2 every Saturday and Sunday from 7:55 p.m. to 9:15 p.m. (KST). The series served as Kim Young-ae's final work, as she died almost 2 months after the final episode.
Graceful Friends is a South Korean television series starring Yoo Jun-sang, Song Yoon-ah, Bae Soo-bin, Han Eun-jung, Kim Sung-oh, Kim Hye-eun, Jung Suk-yong, Lee In-hye, Kim Won-hae and Kim Ji-young. It aired on JTBC from July 10 to September 5, 2020. It's available for streaming on Netflix and Disney+ in selected countries.
