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GENERAL CULTURE MAGAZINE
ROKING ISSUE 4 2011
Korea Office 3F Kumho B/D, 8-56, Yejang-dong, Jung-gu, Seoul 100-250, South Korea TEL: +82-(70)-4147-0701 FAX: +82-(2)-6280-0701 SUBSCRIPTIONS TEL: +82-(70)-4147-0701 E-MAIL: rokingkorea@gmail.com Publisher & Executive Director SARAH BYON Executive Director SANG-AA PARK EDITORIAL DIVISION Fashion & Beauty SANG-AA PARK Feature SHINJAE SUNG, JUNGYOON CHOI Street Fashion HYUN-HO CHOI (www.paparazzo.wo.tc) Sports JIN-SUNG KWAK Reviser ALLEN WAGNER Rishika Murthy, Jonathan carfield DESIGN DIVISION Designer KYUNG-HEE HAN Cartoonist SEUNG-MIN CHA Cover Design DA-WOON YI DISTIRBUTION NEW YORK, USA HYUN-JIN YOO Los Angeles, USA SAE-HEE AHN Irvine, CA USA JEE JIN Seattle, USA JIN-BUM CHOI CONNETICUT, USA DAVID CHO Vancouver, CANADA JI-HOON SUN ROKING MEDIA Web Director SARAH BYON MARKETING DIVISION Director SARAH BYON Manager BO-YOUNG YU MEDIA PARTNERSHIP Le Debut (www.ledebut.kr) KOREANA MAGAZINE/ KOREA FOCUS KOREA.NET
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PUBLISHED BY: ROKING KOREA inc. 주식회사 락킹 코리아 3F Kumho B/D, 8-56, Yejang-dong, Jung-gu, Seoul 100-250, South Korea EDITORIAL DEPT. t.+82-(70)-4147-0701 (FAX)+82-(2)-6280-0701 MARKETING DEPT. t.+82-(70)-4147-0702 (FAX)+82-(2)-6280-0701 광고 문의 070-8273-0701 ceobyon@gmail.com 2011년 통권 제 4호 격월 발행 등록번호. 관악 마00009(등록일.2010.8.11) 인쇄처. 한일미디어 인쇄인. 유석오 <ROKING MAGAZINE>의 글, 그림, 사진 등 모든 자료는 사전 허락 없이 옮겨 쓸 수 없습니다.
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ᬱ⦝ᜅ ᜅ⍅✙ ༉ࢱ 1BVM +PF ⥭ᬭ ⥥ฑ✙ ౩ʦᜅ +PZ 3JDI
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SARM_ Lifestyle GENERAL CULTURE MAGAZINE
INTRO 2 4 6 8 10 124
Publication rights Contents Roking’s LETTER Introducing G1 Rokian Contributors Distributions
MEOT_ Fashion&Beauty 38 MEOT REPORT Royal It Girls’ MUST HAVE ITEMS 44 FOCUS
50 54
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TODAY AND…
A Time of Hats Galore! 19th Century Joseon
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SARM REPORT
La Grande Cuisine, Fine Dining:
Palace Cuisine in Korea and France
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RECIPE
Beef Wrap & Ginger Cinnamon Sweet Tea
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FOOD ESSEN Enjoy ROKING
Taking a Stab at Korea’s Fire-Breathing Spicy Food
PEOPLE_Interview 60
INTERVIEW
The Man Who Brings Gold to Life
-Craftsmaster, Kim Jong-mok
Fashion Blogger Renaissance
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INTERVIEW
STREET FASHION STYLE SCENE
The Happiest Art: Korean Ball Embroidery
Into the New World; Floral fantasy
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INTERVIEW
An Artist’s Amazing Journey for Freedom
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INTERVIEW
Foreign Community in South Korea -Coming Together for Celebration of fermented Food
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100 LAON_Entertainment 72
MUSIC
An Undying Passion for Music:
1st Generation Jazz Musicians of Korea
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TRAVEL
Real Jeju Story
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LAON STORY
The 3 Farthest Islands
100 104
FOCUS SPORTS
Figure Skating Yuna
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ESSAY
ROKING’s EYES 118 EVENTS 2011 The Year to Visit Korea CARTOON
Finally Coming Home
Spirra
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Roking’s letter
Spring Fling
We want to offer articles no other Korea-based English magazine can offer. That is what Roking is best at and what sets it apart. Spring as this issue’s theme may be about the best and most beautiful part of Korea’s culture, and a keyword for a young generation full of dreams, but it is also about the turning of a new leaf and the courage to do so. (Particularly for all of us who were born at least a couple of decades back and find new beginnings harder!) Like the undying passion this country’s 1st generation Jazz Musicians (pg.72) have, having spent their whole lives, playing jazz on stage- Roking wants to display such loyalty to its readers. Just as the artist in An Artist’s Amazing Journey for Freedom (pg.68) who has fought a piercing winter to reach spring and a newfound freedom, Roking is currently at full throttle towards its own springtime!
COVER STORY Roking Magazine. Brought to you by the whole team at Roking and the “kick ass” Rokians! While Willy Wonka created an ingenious and much needed Chocolate Factory, Roking has brought to life a whole new fantasia in Issue 4. See through our pages, a magnificent Korea full of fantasy and mystery, A Korean Fantasy- that I truly believe will leap forth out into the world. -Illustrator, Da woon Yi
락킹의 모든 멤버들과 멋진 락키안들이 함께 모여 만들어내는 락킹매거진! 4호는 ‘찰리의 초콜릿공장’처럼 환타지를 만들어내는 락킹의 모습을 그려 보았습니다. 멋지고 아름다운 한국의 모습이 코리아 환타지로 뿜어져 나오길 기대하며, 세계로 뻗어나갈 ‘코리아 환타지’를 응원합니다. -일러스트레이터 이다운
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Roking Roking(pronounced rocking) is an all English magazine primarily based on Korean culture. It supports the promotion of all cultures around the world. Roking prints both a bilingual(Eng/Kor) edition and English print. It is made by a diverse and outstanding community of individuals fiercely passionate about Korea and communication between people far away in different countries. Roking magazine is about communicating cultures. Currently based mostly on giving an interactive view on Korea’s modern and traditional culture, we hope to delve further into other countries and different cultures all over the world. So join in this campaign and learn more about Korea’s rich and amazing modern culture.
대한민국을 세계로 알리기 위한 락킹 코리아의 첫 번째 프로젝트, 락킹 매거진! 세계인들이 즐겨 읽는 글로벌 컬쳐 매거진을 꿈꾸며 새롭게 변화하고 역동적으로 움직이는 대한민국의 순간순간을 담고 있는 락킹. 즐겁고 신선한 오늘의 한국을 보여드립니다. 미래를 향해 나아가는 현재의 대한민국, 세계 속의 한국을 보다 감각적으로 어필하기 위해 전통과 현대를 조합하여 보여주는 신개념 한국종합 문화 매거진, 락킹! 영문으로 발간되어 국내뿐 아니라 유학생 및 한인 디스포라를 이용한 새로운 형식의 배포 방법을 택함으로써 전 세계로 뻗어 나갈 준비 완료! 락킹과 함께라면 여러분도 대한민국 홍보대사입니다.
issn 2093-6907
free
nov & dec. 2010 vol.1 No.2 special theme language
issn 2093-6907
www.roking.net
2011 ISSUE 3 SPECIAL THEME Enjoying Korea 101: celebrating coexistence GENERAL CULTURE MAGAZINE
hongdae
What do you know about
Tasty Beauty Care Tips A Day in the life in
jjimjilbang?
Three Korean Winter Folk Games
Only found in Korea: Cheongdo Persimmon Wine
Korea’s aspiring designers: Speaking fashion through dresses
Smart shopper’s heaven,
2011 Korea Grand Sale
Tasty Beauty Care Tips
REPUBLIC OF KOREA + ING
For more information, go to
www.rokingmagazine.com SPRING FLING
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1 ROKIAN [ː락키안 ]
Rokians are contributors who have been and will continue to be over the next several months, ambassadors of Roking magazine. They have given countless hours and put much hard work into this magazine and deserve great applause for the patriotism and open mindedness that has made Roking grow.
1. Name / Title 2. Profession / Company info 3. Article participation 4. How you came across Roking 5. What you’d like to achieve with Roking 6. Website / Blog
Content Alliance
1. Campus fashion magazine [LE DEBUT] 2. Campus fashion magazine LE DEBUT Editorial Division 3. Content alliance 4. Founded September 2008, Le Debut started a contents alliance with Roking magazine by offering high quality fashion photography(starting with issue 3). Le Debut is put together solely by college students. We hope to take part in Roking’s future articles, events and forthcoming endeavors. 6. www.ledebut.kr
1. Seung-Min Cha 2. Daegum instrumentalist, composer, illustrator 3. Roking Cartoon 4. A mutual friend told me about Roking before the magazine was founded. Roking’s hopes for a better international understanding of this country touched me and I wanted to help. 5. I hope to use my expertise to write future articles on Korean traditional music, namely guk-ak. 6. okdolmin.egloos.com
1. Tony Yoo 2. Chef de cuisine at Chungdam restaurant,D6 3. Korean Cuisine / Culinary Arts / Restaurant 5. I’d like to keep promoting the excellence of Korean cuisine abroad as well as introduce Korea’s rising fusion cuisine. 6. cafe.naver.com/thisiseat
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1. Jae-Kyung Kim 2. Homemaker 3. Recipes 4. After seeing Roking on the news I fell in love with what the magazine stands for. 5. I’m hoping that in the future Korean food will become as popular as everyday food like pasta. 6. oijee.wordpress.com
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1. Hyun-Jin Yoo 2. Pattern Designer/Illustrator 3. Illustrator/NY, USA distribution 4. I saw an article on Korean search engine, Daum and contacted ROKING excited at finding people so passionate about Korean culture. 5. I am honored to illustrate Korean inspired designs for Roking. I realize it’s not just about promoting Korean culture but representing the passion of Korea’s younger generation. 6. www.hyunjinyoo.com anotherhyunjin.blogspot.com/
1. Da Woon Yi 2. &SIR Advertising 3. Illustrations 4. I found out about Roking through an article in the paper. 5. Hopefully I can use my skills to help Roking and Korea become closer to a truly globalized nation. 6. blog.naver.com/dwjjat
Overseas Distribution Alliance 1. Hyun-ho choi 2. Photographer 3. Street fashion photos 4. I was recruited by Roking via e-mail. 5. I’d love to spread propaganda all over the world to show just how styleeducated Koreans are. 6.www.paparazzo.wo.tc
1. Jeong Hoon “Joseph”, Lee 2. Mando Corp. Market Development Team 3. Contributing Editor 4. I was introduced to the magazine through a friend. 5. I want to tell the world about Korea’s automobile market and its ever-expanding culture. 6. nan_hoon.blog.me
Sae-Hee Ahn (LA, USA) e-mail: sahn89@gmail.com / David Cho (CT, USA) e-mail: david8840@gmail.com / Hyun-Jin Yoo (NY, USA) e-mail: hyunjinyoo87@gmail.com / Jeff Jin (Irvine, CA USA) e-mail: jjin3@uci.edu / Ji-Hoon Sun (Vancouver, CANADA) e-mail: hoon.sun@gmail.com
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contributors
Blogger ‘Paruru’ Paruru’s Jeju Island Blog (http://jejuin.tistory.com) Roking recently found a wonderful Korean blog overflowing with brilliant postings about Jeju Island. Paruru introduces yummy places to eat and interesting sites to have fun and enjoy the best of Jeju Island all in one info-packed blog. Roking Magazine thanks Paruru for all his great photos and words, which have all turned into an amazing Jeju Island article. We hope Paruru’s blog will continue to be great and hope Roking and Paruru will cross paths again in the future.
Director Eun Joo Ahn (ITKF) Director Eun Joo Ahn at the Institute of Traditional Korean Food was generous with her time by writing two whole articles just for Roking! We’re overly grateful to the director for her detailed, professional review of Jeju Tea Park. Thank you so much.
Seojung Ha Jisu Kang Jisu contacted Roking with an idea. She was learning Korean cuisine and food art at the time and wanted to make and shoot the food and photos for our Korean cuisine article. Obviously Roking was thrilled and the outcome was wonderful! We hope we’ll keep working with Jisu in the future.
Seojung Ha was a lifesaver this month! With nobody at Roking headquarters having ever been to Jeju Island, we were in a bit of pickle with translations. So we wizzed through e-mails from people willing to contribute and was lucky enough to come across Seojung. Seojung lived at Jeju Island for a whole year and was a wonder even with such a difficult article.
Hyuna Oh Jin Hee Yoo Jin Hee gave us a big hand by translating one of our articles from Le Debut. Everyone at Roking Magazine was surprised by her high standard of English proficiency as well as the wonderful final product she sent us. We hope she will lend us her superior skills again in the future.
Lots of thanks to Hyuna who was eager to participate with translations even with her busy schedule.
Casey Lartigue jr. & Michael Chandler Thank you Michael and KC for modeling and taking pictures for our spicy food adventure!
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www.koreabites.com KoreaBites.com is the social network for hungry eaters in Seoul connecting you with a wealth of restaurants, bars and lifestyle choices. You can search & browse local restaurants, peruse menus, leave comments or make recommendations while receiving exclusive discounts and promotions. You can even make real-time reservations and order food on-line! What's better yet, it's finally in English!
Kyotofu
MODERN JAPANESE DESSERT BAR & DINING
www.kyotofu-seoul.com FOLLOW US ON
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@KYOTOFUSEOUL 682-1 1F YONGSAN-GU, HANNAM-DONG SEOUL TEL: +82-2-749-1488 FAX: 82-2-749-1489
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A Time of Hats Galore!
EDITOR_ SANG-AA PARK G1 ROKIAN ILLUSTRATION_ DA-WOON YI (dwjjat@naver.com) TRANSLATED FROM KOREAN_ SHINJAE SUNG
19th Century Joseon Blue-eyed Westerners used to call Joseon a mystical land. People of the east from the Joseon dynasty in their snow white clothes and small physique captured the attention of passing westerners thanks to Joseon’s large range of hats. Many of those who visited Joseon during this period were taken back by the many aesthetic and beautiful hats worn by Koreans depending on the age and rank of the wearer as well as the time, place and season. / With materialistic fashion styling colors and textures of every sort in the 21st century, we cry a gladsome “ahoy!” at 19th century Joseon’s history of usable, useful and elegant hats.
푸른 눈의 서양인들이 유독 큰 신비로움을 품었던 나라, 조선. 하얀 옷을 입은 작은 체구의 동양인들이 그들의 큰 눈을 사로 잡을 수 있었던 이유는 바로 이것, 모자 문화 때문이었다. 그 당시 조선을 방문했던 많은 서양인들은 나이와 신분, 장소와 계절에 따라 변모하는 다채로운 조선인의 모자에게 큰 경이로움을 표했다. / 형형색색으로 치장하여 ‘보여지는 것’에만 의존하는 21세기의 수많은 모자들에게 말한다. 조선 모자의 숨결에서 멋과 예의를 아는 진정한 ‘쓸 것’의 의미를 느껴보라고…
Women's Hats
/ 여성용 모자
Hwagwan
A small hat made with raven black silk pasted on thick paper, decorated with intricate embroidery and jewelry. On the top are wedding jewelry arranged as ornaments and held together by two binyeo hairpins. / Age/gender: Adult female Social rank: Noble Worn: In palaces or when attending the wedding of one’s child. Unique detail: When worn at weddings the front of the hat(hwagwan) is decorated with a line of pearls
화관 두꺼운 종이 재질 위에 검정 비단을 바른 후, 섬세한 자수문양과 화려한 보석으로 장식한 작은 모자. (모자 위에 여러 가지 예물로 장식하고 작은 비녀 2개로 고정했다.) / 성별 & 연령: 성인 여성 신분: 귀족 착용 장소: 궁중 혹은 예식장소 시기: 궁중의 특별 의식이 있는 날, 귀족 자제의 혼례가 있는 날 특이사항: 혼례용으로 사용될 때에는 화관의 앞부분(이마에 닿는 부분)에 진주구슬 장식을 늘어뜨렸다.
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모자로 기억되는 19세기의 한국, 조선! Jobawi Winter Cap/
19th century Joseon / length 20cm The outer sides are lined with black silk and the insides are layered with several linings of navy silk. There is a hole in the crown of the hat but it covers the forehead, ears and the rest of the head making it good protection during cold seasons. / Age/gender: Young girl to adult female Social rank: Aristocrat to commoner Worn: To weddings or outings during winter Unique detail: Long lines of gems strung on thread are used as well as colored string for embroidery
조바위/ 조선 19세기 / 길이 20cm 겉은 검정비단, 안은 남색비단을 여러 겹으로 겹쳐 만들었으며 정수리는 뚫려있지만 이마와 귀, 머리를 모두 덮는 형태의 방한용 모자 / 성별 & 연령: 여자아이~성인여성 신분: 양반 ~ 평민 착용 장소: 외출용 혹은 예식장소, 시기: 겨울 특이사항: 보석을 실에 연결해 길게 늘어뜨리거나 색실을 이용해 자수를 놓기도 했다
Gulle Children’s Headgear /
19th~20th century Joseon / length 20cm
Left over thread and colored cloth are used to make the crown and head of the hat. Strings are attached to the neck of the hat so it can be tied under the chin. / Age/gender: Young girl Social rank: Aristocrat or noble Worn: On outings during winter or for a child’s first birthday Unique detail: Extravagant flower embroidery
굴레/ 조선 19-20세기 / 길이 20cm 바느질을 하고 남은 자투리 천을 모아 색동으로 머리형태를 만들고 목에 달린 끈을 여미는 형태의 모자. / 성별 & 연령: 여자아이 신분: 귀족 및 양반 장소: 외출용 시기: 겨울 혹은 어린아이의 돌(생일) 특이사항: 화려한 꽃자수로 장식을 했다.
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Jeonmo Umbrella-shaped Oiled Hat / 19th century Joseon /diameter 70.5cm
Designed with old Korean sayings and patterns, waterproof oiled layer on the outside. Dark red string attached so it can be tied under the chin.
/ Age/gender: Young girl to adult female Social rank: Noble Worn: For outings when the sun is out Unique detail: Used as a shade from sunlight when horseback riding or out walking
전모(氈帽)/ 조선 19세기 / 지름 70.5cm 뜻이 좋은 글귀와 무늬로 장식을 한 뒤 들기름을 발라 방수가 되게 만들었으며, 짙은 붉은빛의 끈을 달아 턱밑으로 묶는 형태의 모자. / 성별 & 연령: 여아~성인여성 신분: 귀족 장소: 외출용 시기: 햇빛이 강한 날 특이사항: 말을 타거나 외출을 할 때 해를 가리기 위해 사용했다.
Men's Hats / 남성용 모자 Sangtugwan Topnot Cap /
19th century Joseon / height 5cm
It is a hat made with horns, wood and leather coated in black lacquer. The hair is tied in a topknot, worn with a manggeon(horsehair-woven headband) and fastened at the end with a binyeo.
/ Age/gender: Adult male Social rank: King or noble Worn: Indoors or outdoors, all year round Unique detail: Worn only by the king and nobles, commoners used paper caps instead
상투관(上套冠)/ 조선 19세기 / 높이 5cm 뿔과 나무, 가죽 등에 흑칠을 하여 망건을 쓴 다음 상투 위에 이 모자를 쓴 뒤 비녀로 고정하는 모자. / 성별 & 연령: 성인 남성 신분: 왕, 귀족 장소: 실내, 외출용 시기: 평상시 특이사항: 왕과 귀족계층에서만 사용했으며, 서민층은 종이로 만들어 사용했다.
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Manggeon Headband / 19th century
Joseon / height 8cm, width 15cm
A hat worn to keep loose hairs in place when hair is tied in a topknot. It wraps around the forehead and the back of the head in a horizontal line.
/ Age/gender: Adult male Social rank: Worn by all Worn: Indoors or outdoors, all year round Unique detail: Although usually made with horse hair and in the shape of a net, the best mang-geon were made with human hair
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Tanggun Inner Hat for Noblemen / 19th century Joseon / height 13cm, width 18cm
Worn to keep loose hairs in place when hair is tied in a topknot. It wraps around the forehead and the back of the head in a horizontal line.
/ Age/gender: Adult male Social rank: Aristocrat Worn: For outings of any sort Unique detail: Sometimes worn to show new(high) social ranking
망건(網巾)/
탕건(宕巾)/
조선 19세기 / 높이 8, 지름 15cm
조선 19세기 / 높이 13, 지름 18cm
상투를 쓸 때 머리카락이 흘러내리지 않도록 이마에서
말총으로 엮어 망건의 덮개 및 관모의 밑받침용으로 착용한 모자로 갓
뒷머리까지 감싸는 일자형태의 모자.
의 형태를 잡아주는 기능한 모자.
/
/
성별 & 연령: 성인 남성
성별 & 연령: 성인 남성
신분: 상관없음
신분: 양반
장소: 실내, 외출용
장소: 외출용
시기: 평상시
시기: 평상시
특이사항: 그물모양으로 보통 말총이 주재료이지만 최고의 재료는
특이사항: 고위관직에 올랐다는 상징적인 의미로 비춰진 모자였다.
사람 머리카락으로 꼽혔다.
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Baekrib Hat for the Period of Mourning / 19th century Joseon / height 13.5cm diameter 28cm
fabric. /
Made by linking bamboo together against white
Age/gender: Adult male Social rank: Noble Worn: On all occasions or at state funerals Unique detail: Was used as everyday wear in the
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Heuk-rib/
A popular hat among noblemen. Made with horse-hairs or thin strands of bamboo sheath colored in black laquer. / Age/gender: Adult male Social rank: Noble, aristocrat Worn: For outdoors, for any occasion Unique detail: Usually called a gat- different periods fashioned taller, shorter or various shaped versions
beginning but gradually became state funeral-wear
백립(白笠)/
흑립/
조선 19세기 / 높이 13.5 지름 28cm
사대부의 대표적인 모자로, 말총이나 대나무를 가늘게
대나무로 엮은 갓에 흰색 천을 둘러 만든 갓 형태의 모자. / 성별 & 연령: 성인 남성 신분: 귀족 및 양반 장소: 외출용 시기: 평상시, 국상 특이사항: 평상시에 썼지만 점차 국상 때만 사용했다
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오려 엮어 만들고 그 위에 흑칠을 한 모자 / 성별 & 연령: 성인 남성 신분: 귀족 및 양반 장소: 외출용 시기: 평상시 특이사항: 보통 갓이라고 부르며, 시대에 따라 높이와 모양 등이 차이를 보인다.
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For Various Weather / 날씨에 따른 외출용
Poong cha Winter Cap /
19th century Joseon / length 35cm
Galmo Rain Cover for Hat /
19th century Joseon / height 34cm The frame is similar to an umbrella frame, oiled paper is stuck to the frame and strings are attached to form a pointy cone shaped hat.
/ Worn: Outdoors during rain Unique detail: Primarily worn over the gat in place of an umbrella
The outer layer is made with black or navy silk. The inner layer and rim of the hat is made with animal fur. The part that covers the cheeks is long to protect wearers from cold weather.
/ Age/gender: All ages, all genders Social rank: Commoner to noble Worn: Outdoors during winter Unique detail: Similar to jobawe but have long earmuffs at the end
갈모(葛帽)/
풍차(風遮)/
조선 19세기 / 높이 34cm
조선 19세기 후반 / 길이 35cm
기름을 바른 종이에 우산과 같은 뼈대를 붙이고
겉은 검정 혹은 남색 비단으로 안과 모자의 가장자리는
실을 매달아 묶는 형태의 뾰족한 원추형 모자.
동물의 모피로 만들어져 있으며, 볼을 덮는 부분이 길게 늘어진
/
방한용 모자.
장소: 외출용
/
시기: 비오는 날
성별 & 연령: 남녀노소
특이사항: 비올 때 갓 위에 덧쓰는 우산대용의 모자로 사용했다.
신분: 양반 ~ 평민 장소: 외출용 시기: 겨울 특이사항: 조바위와 비슷한 형태지만 귀를 덮는 부분이 길게 늘어져 있으며, 남녀노소 착용할 수 있다.
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The 19th Century, Joseon as told by visiting westerners. Their quotes found from various books and artwork: Joseon is a kingdom of hats. There are so many diverse hats in Joseon that this nation’s hat fashion is one parisians should know about. <Louis-Charles Varat, French folklorist> The hat(gal-mo) used instead of an umbrella is a clever idea that you can’t find anywhere else other than Korea. It is a masterpiece made by a nation that knows to take the time to look around at one’s surroundings even when it is raining. <Elizabeth Keith, British artist> When the sun is out it can be folded neatly and put into your pocket. When it rains again you can take it out and open it into a hat and umbrella. It is a practical device and clearly much more convenient than western designs. <Jouvet, French navy officer>
Korea is a nation with the most unique hat culture in the world. If Aristotles were searching counsel on hats, this would be the place to do it. To them, hats were not only an accessory but an expression and emblem of themselves. <French artist> It is an impossible task to enumerate the immense collection of Korea’s hats. Korea’s hats are so vast in style that there are roughly four thousand different hats altogether. <Literature, Far Eastern War> Korea is a land of invention where a large variety of superb hats have been made. Their traditional folk art will inspire current French fashion. <Maurice Courant, A pioneer in Korean Studies>
19세기, 한국을 방문했던 서양인들의 눈에 비친 조선. 그림과 각종 서적에서 발견된 그들의 이야기! 조선은 모자의 왕국이다. 너무도 다양하고 여러 용도를 가진 조선의 모자 패션은
한국 모자의 모든 형태를 전부 나열한다는 것은 불가능한 일이다.
파리인들도 꼭 알아둘 필요가 있다.
한국 모자의 종류는 너무나 다양하여 약 4천 종에 달할 것이다.
-프랑스 민속학자 ‘샤를르 바라’ 우산용 모자가 지닌 기발한 아이디어는 한국 이외에 어느 나라에서도 찾아볼 수
한국은 아주 다양하고 독특한 모자를 지니고 있는 모자 발명국으로
없다. 비가 내릴 때도 주위를 자유롭게 바라보면서 여유 있는 시간을 보낼 수
그들의 민속품은 프랑스인들의 신상품에 도움이 될 것이다.
-한국학자 ‘모리스 꾸랑’
있는 기막힌 명품이다.
-영국 화가 ‘엘리자베스 키스’ 날이 개면 쉽게 접어서 주머니에 넣고 다니다가 비가 올 때는 다시 꺼내어 머리 위에 펼쳐 쓰도록 고안되어 매우 실용적이었다. 이 방법은 서양보다 훨씬 간편한 것 임에 틀림없다.
-프랑스 해군 장교 주베 한국은 가장 독특한 모자 문화를 지닌 나라이다. 모자에 관한 한 아리스토텔레스 에게 자문을 해 주어도 될 수준이다. 그들에게 모자는 이미 외관의 소품을 넘어서 자신을 나타내 주는 상징물인 것이다.
-고종 공식 초상화를 그린 프랑스 화가 ‘드 라네지에르’
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-<극동전쟁> 저자 프랑스인 ‘앙리 갈리’
ROKing magazine
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La grande cuisine, fine dining: Palace cuisine in Korea and France EDITOR_ SHINJAE SUNG
G1 ROKIAN ILLUSTRATION_ HYUN-JIN YOO
Food is no longer a means of just getting through work hours or eating. Delicious meals give us new inspiration and a reason to decide what to have for lunch. To humans, food has always been an appreciated luxury. In fact, it has become more so now that most people are enjoying luxurious food today. That’s why palace cuisine around the world have taken the form of fine dining and have landed on our modern plates.
Korean palace cuisine: Tables always full of delicious, healthy food
gujulpan
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The Joseon Dynasty(1392-1897) is famous for extravagant royal cuisines that were prepared for its kings. These meals were called sura and the word surasang(sang being table in Korean) is still used in fine dining today. It is also an expression often used as a compliment, coined for meals in which there is an abundance of delicious side dishes. For those who don’t know already, Korean food has no course meals and all food is put on the table at once. It is like a feast where food is always plentiful and barely managing to not topple over the edge of the table. Like potatoes or bread in the west, steamed white rice is the staple food of Korea. Sura is a word that originates from Mongolian and was first brought into Korean cuisine in the late Goryeo Dynasty(9181392) when the country was ruled by the son-in-law of a Mongolian king. The staple rice was at times mixed with nutritional red beans or sometimes cooked over extended
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3chubbansang periods with water to create porridges. Along with a bowl of rice were numerous side dishes that weren’t unlike what Koreans eat these days. But the aesthetics were immensely important back then compared to today. Rice would always be accompanied by soups and were made from beef, seafood or vegetables depending on the rest of the side dishes. Jochi is a type of soup that was served frequently as a royal meal. There would be 12 (or more) set side dishes, to be changed with the passing of a season. These dishes would be cooked with fresh vegetables, roasted meat or fish, pickled vegetables, boiled food, dried fish, dried meat, stir-fried vegetables, salted fish and extra side dishes such as poached eggs or sashimi. Namul(vegetables or wild greens), gui(grilled dishes), sanjeok(beef, vegetable brochettes) and jeon(fried vegetable pancakes) would always have a place on the table. Pickled and dry foods such as jangajji(pickled vegetables), jeotgal(fermented seafood), twigak(deep-fried seaweed), bugak(fried vegetables) and po(a kind of beef jerky) were also put on the table from time to time, especially in colder seasons. Hoe(raw fish),
shinsunro
ssam(vegetable wraps) and muk(jelly) would be served with various sauces such as chili pepper paste or soy sauce with vinegar. Ssam is perhaps the most fun-to-eat Korean food, involving putting a vegetable leaf in your palm and adding in it a spoonful of rice with a little bit of soybean paste. These days ssam has become a popular menu when going for drinks after work or as a dinner, especially when eaten together with samgyeopsal(pork belly). Although most sura recipes during the Joseon Dynasty were set in stone, many kings had specific needs that reflected what he ate during his lifetime. Emperor Sunjong (the last emperor of the Korean Empire, 18971910) had a weak stomach and bad teeth, so he never had much of an appetite. To help with that problem, he ordered his food be soft like the dish chadoljorigae(meat simmered until soft and rolled into meatballs). King Gojong(1863-1907) liked ciders and sikhye(rice punch) because he couldn’t drink alcohol. He also enjoyed noodles because he hated spicy and salty food. Gojong especially liked to feast on seolleongtang(warm beef
goldongmyun (bibimmyun)
SPRING FLING
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broth with rice). Cold noodles topped with slices of boiled beef, and pear with sprinkled pine nuts were also favorites. Still eaten during the summer in Korea these days are his famous cold noodles with ruby-pink water kimchi in place of normal beef broth. He would order pears sliced with a spoon rather than a knife, creating a cool, nectarous taste. This would usually be followed by famous sticky Korean desserts like tteok(rice cake) or hangwa(sweets, cookies). Nobody can be sure of the original version of sura because the only reliable literature on the subject is “Wonhangeulmyojeongriuigwe” (a record of protocols from 1795). What we do know is there was a reason for surasang being so elaborate. People would bring their finest food to be cooked and eaten by the king. Crops, fish and meat would line the tables as people flocked to show the king what they’d grown. It was a way for the king to check the standard of living and state of the land without having to take long trips around the country.
galbejjim
French haute(grande)cuisine: Enjoying every possible aspect of cooking
Even after Julia Child hit it big in the U.S. with French recipes, French cuisine is still a culinary mystery to the world. Most beautifully carved and exquisite-looking food started in French palaces. But before the 15th century, there really was no French cuisine in the way we know it today. Medieval French cuisine used elegant layouts and bright colors with courses served in one go. And it featured lots of thick sauces flowing over smoked pork, salted beef and dried ham. Food was preserved with salt or honey and fermented meat included dolphin, porpoise, poultry and whale. Spices such as cinnamon, cloves, pepper, mace and nutmeg were often used in large quantities. A variety of herbs,such as rue, hyssop, pennyroyal and tansy, were also available. After the main course there would always be dessert. When asked about French food, people are reminded of tiny servings in a long course of meals but this only came about in the late 1950s when Boçuse, Guérard, and Chapel created a lighter style of dining called nouvelle cuisine. And with it, the sauces started to become thinner and visual aesthetics and presentation became important.
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The most important part of palace food in French history other than sauces were cheese and wine. Both used raw or within a sauce, they were as important, if not more so, as the herbs that were used to seal and distinctively divide various tastes and smells. The French royals also enjoyed fermentation and salted foods, butter, fresh fruit and vegetables. For many royals in France, food was a way of life and a culture to spend long hours enjoying. After the French Revolution, palace food became available to everyone who could afford to eat it. This is why so many recipes today look so similar to the science of French cooking before the revolution. Modern French cuisine reflects what was eaten by royalty, meaning many of the dishes are still eaten if only on a more accessible level. Clear soups(consommés) or the thicker potages, cream soups or white sauce veloutés along with various spices, herbs and alcohol show just how much variety there is in French cooking. The food in royal courts were never strictly based on a single country’s culture and is always mixed in with neighboring countries or sometimes even the most exotic of foods. This is because over history, each ruler or royal family has had a specific preference and this relates to a whole new culinary culture for the country’s people. Like watercolor, an array of different tastes is combined to bring out the best, and this can’t happen without the natural blending of manifold ingredients.
<Korean palace cuisine> Photography by Young Gi Kim (nathankimphoto.com) Cuisine art by Food&Living Stylists Jisu Kang, Yuna Kim Blog: blog.naver.com/sdiningtable Contact: 82.10.9763.3113 <French haute cuisine> Photography by kelving525(flickr.com/ kelving525)
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Soy Sauce Beef Roll with Fresh Vegetable
& Cinnamon Ginger Sweet Tea
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ROKing magazine
When you are tired of Bulgogi (Korean barbecued beef) or the coming of spring pressures you to be in good shape, I think of this light beef roll with fresh vegetables. Tenderized beef by soy sauce marinade and crispy spring vegetables are a perfect combination if you don’t want a heavy dinner that ends in an upset stomach. Any fresh vegetables will go well with beef. After that, cool cinnamon ginger sweet tea (Sujeonggwa) refreshes your mouth with a hint of pine nuts. In Korea, ginger is known for its remedial effect especially for common colds. My mom used to give me a hot ginger tea instead of a pill when I came down with a cold. It also eases pain for stomachaches. Invite your friends or family for fun with beef. Spring has come! Enjoy it with great spring food!
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Soy Sauce Beef Roll with Fresh Vegetable Ingredients (serves 3) •1 lb paper-thin sliced beef (tenderloin or round) •½ cup of all-purpose flour or corn meal •Marinade- 7 Tbs soy sauce, 3 Tbs water, 1 minced garlic, 4 Tbs sugar, 3 Tbs of olive oil, 1 Tb sesame oil (optional) •Vegetables- 3 sticks of asparagus, 1 red & 1 yellow pepper, handful of any sprouts, 1 pear •Sauce – 3 Tbs orange juice, 2 Tbs of vinegar, 1 Tb of Dijon mustard, 1 Tb honey, 2 Tbs of olive oil, salt and pepper
Directions
1.Prepare marinade sauce by mixing all ingredients in a bowl. Coat beef with sauce well and set aside for about 20 min. 2. Meanwhile, let’s do the vegetables. -Blanch asparagus in boiling water for 1 min. and cut 3 inches long -Remove seed of peppers and cut into strips 3 inches long ½ inch wide. -Cut pear into strips 3 inches long and ½ inch wide. 3. Take out beef and dip both sides in flour or cornmeal. 4. With medium high heat with little oil in the frying pan, cook each side for no more than 20 seconds. 5. Put vegetables on the beef slice and roll (if beef is too cold, it is harder to roll) 6. Make dipping sauce by mixing orange juice, vinegar, mustard, honey, olive oil, salt and pepper. 7. Serve beef roll with sauce.
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Cinnamon Ginger Sweet Tea Ingredients (serves 4) •Ginger 50 g •Cinnamon sticks 30 g (preferably from Asian market) •10 cups of water •½ cup of sugar •A few pine nuts
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Directions 1. Peel the ginger skin and slice half inch thick. 2. Put sliced ginger into a pot and 5 cups of water and boil. 3. In another pot, put washed cinnamon sticks and pour 5 cups of water and boil. 4. Reduce the heat to medium and let them cook for another 20 min. 5. Turn off the heat and cool down for 1 hour (keep covered with lid). 6. Remove the cinnamon sticks and sliced ginger from each pot and mix them in one pot. 7. Add sugar and mix well and refrigerate overnight or at least 2 hours. 8. You can serve cold. Garnish with a few pine nuts.
폐백음식에 담긴 뜻 제주 농가맛집 ‘수다뜰’ 이야기 가니시와 고명의 재발견 귀족 채소 아스파라거스의 무한변신 인기 샐러드 뷔페에서 공개한 비밀 레서피 6 시판 조미료 능가하는 천연조미료의 황금비율 에쎈 프로슈머단의 통곡물시리얼 깐깐 시식기 건강식품, 하루에 얼마큼 먹어야 효과 있나? 하루 10분! 증상별 스트레칭 건강법 요리 잘하는 여자들의 죽집 창업 도전기
방사능 황사 각종 환경오염에 대비하는 면역력 강화식품 BEST 5
{MAY’S SPECIAL FOOD} 선재 스님의 건강한 사찰음식 어버이, 스승에게 드리는 음식 선물 가족의 날 환영받는 중식 코스요리 2011. 5월호 정가 6,500원 SPRING FLING
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MARKET ROAD with Chef Tony Yoo FOOD ART, RECIPES_ Tony Yoo PHOTOGRAPHY_ Yong Sang Kwon EDITOR_ Yeon Ju Yang CONTENT ALLIANCE_ Food magazine ESSEN TRANSLATED FROM KOREAN_ Hyuna Oh
28路
ROKing magazine
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**Where is the Juminjin fish market?
Seoul
Adjacent to the East in Gangwon Province, the market usually sells fish caught in the East Sea. You can also enjoy the fresh fish at many sashimi restaurants nearby. Also, it is a popular tourist attraction holding a variety of fish festivals.
‘주문진 어시장’이 어디야? 대한민국의 동해와 인접해있는 지역으로 강원도 강릉시에 있는 수산 재래시장이다. 동해안에서 어획한 수산물을 전문으로 취급하며 어시장과 회센터, 그리고 다양한 해산물 축제가 열려 관광객들에게 새로운 즐거움을 주는 곳이다.
You can buy freshly caught fish at very cheap prices at the Jumunjin fish market because it is adjacent to the Jumunjin port. Unlike ordinary fish markets in the city, there are
lots of strange fish in season
of which you’ve probably never even heard the names of. So you can have lots of fun just looking around. We went grocery shopping at Jumunjin Fish Market with chef, Tony Yoo who introduced us to extraordinary dishes we’d never tasted anywhere else. Chef, Tony Yoo who used to be a designer, started off learning about Korean food in Korea and then picked up diverse fusion cuisine from famous restaurants all over America, Japan and Australia. Now he serves new fusion food at D6, his restaurant in Seoul using the season’s unique ingredients found in traditional Korean markets. Starting this month he will purchase ingredients at different traditional markets in Korea and introduce his own original recipes with ESSEN.
주문진항과 접해 있는 주문진 어시장은 직접 잡아온 생선을 바로 구입할 수 있어 무엇보다 싱싱하고 저렴하게 구입할 수 있다. 또한 일반적인 수산시장에서 볼 수 있는 광어, 우럭이 아닌 제철에 잡히고 이름도 모르는 독특한 생선들이 많아 구경하는 재미까지 쏠쏠한 주문진 어시장을 토니 유 셰프와 함께 장을 보고, 어디에서 맛 볼 수 없었던 색다른 맛까지 선사한다. 디자이너 출신 토니 유 셰프는 색다른 경험을 쌓고자 한식 요리에 입문해 한국에서 기본기를 다지고 미국, 일본, 호주의 유수한 레스토랑에서 다양한 실무 경험을 쌓았다. 지금은 재래시장에서 찾아낸 독특한 제철 식재료를 활용해 국경을 넘나드는 새로운 메뉴를 자신의 레스토랑 ‘D6’에서 선보이고 있다. 이달부터 <에쎈>과 함께 각 지역의 재래시장을 돌며 식재료를 구입하고 이를 활용한 자신만의 창의적인 레서피를 소개한다.
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March ingredients at the Jumunjin fish market 01 Lumpfish
02 Yulgi
03 Moontail puffer
You can find lumpfish at the market from Dec. to Feb. and it has the best taste until the Lunar New Year. Although it looks ugly, it is soft, chewy, and light. In addition, it doesn’t smell fishy, so it is one of the favorite fish of the locals. A male fish with rich meat is good for sashimi and females with many eggs are better for stews. It is good to put lumpfish into boiling water for a short time and eat by dipping it into red chili-pepper paste mixed with vinegar. The eggs have good taste and texture as rich juices explode in your mouth. You can also enjoy the boiled lumpfish eggs as a side dish at many sashimi restaurants. As its meat is soft, it is difficult to clean. After boiling for a short time, it becomes easier to clean and has better taste and texture.
Yulgi’s official name is goldeye rockfish. It lives in the deep sea so it is caught with nets that touch deep sea ground before pulling out the fish. The meat is less chewy than the black rockfish but has softer texture. It is not only used for sashimi but also for roasts sprinkled with salt. Yulgi caught in Korea are as beautiful as that in other countries. The fresh yulgi is good for sashimi, so it doesn’t have to be cooked completely. It is an excellent ingredient for gourmet food because it has thin skin as well as soft and light meat.
Moontail puffer, one of the rare native blowfishes, is considered as the best fish for stew among those who enjoy blowfish. It travels towards the south from the northern sea of the Korean peninsula to the Ulleung Island and the coast of Pohang during the spawning season, or Dec. to Feb. During this season you can see blowfishes in mountain high piles at the Jumunjin fish market. It is difficult to clean blowfish which has poison, but at the Jumunjin fish market sellers get rid of the poison for you. Eyespot puffer is the best for sashimi, but these days yangi takes up more than 80% of the puffer for sashimi.
01 도치
02 열기
03 밀복
도치는 양력 12월부터 이듬해 2월경까지 주로
정식 명칭은 불볼락이고, 바다 밑바닥에서
복은 즐기는 사람들 사이에서 탕거리용으로
먹는데 음력으로는 구정 전까지가 가장 맛이
서식해 그물이 바닥에 닿게 하여 끌어 잡는다.
최고로 치는 밀복은 몇 안 되는 자연산 토종
있는 시기이다. 심통 맞게 생긴 생김새와는
볼락보다는 육질은 약간 무르지만 맛은 부드러운
복이기도 해 으뜸으로 친다. 한반도 북쪽에서
달리 질기지 않으며 쫄깃하고 기름기 없이 담백
식감이 더욱 좋다. 주로 회로 먹거나 소금구이용
부터 울릉도를 지나 포항까지 내려왔다가 다시
하며 비린내가 나지 않아 현지인들이 즐겨 찾는
으로도 좋다. 외국에는 예쁜 생선들을 많이 볼 수
회유하는 복은 산란기를 맞아 남쪽으로 내려
생선 중에 하나이다. 살이 많은 수놈은 회로
가 있는데, 우리나라의 열기도 그에 못 지 않은
오는 11월에서 2월 사이에 주로 잡혀 주문진
먹고, 알이 많은 암놈은 탕으로 끓여 먹는다.
아름다운 생선 중에 하나이다. 신선한 열기는
어시장에서는 산더미처럼 쌓인 진풍경을 볼 수
도치는 뜨거운 물에 살짝 데쳐 초고추장에 찍어
횟감으로도 쓰이기 때문에 조리할 때 완전히
있다. 복은 독성이 있어 손질하기 까다로운데,
먹어도 좋다. 도치알은 입안에서 톡톡 터지는
익히지 않아도 된다. 껍질이 얇고 살이
숙련된 시장 아주머니가 직접 손질을 해줘
식감이 좋다. 주문진의 횟집에 가면 도치알을
부드러우며 담백해 레스토랑에서 고급요리로
편리다. 횟감으로 참복이 단연 으뜸이지만
삶아 기본 반찬으로 나오는 음식 중에 하나
사용하기에 적당하다.
요즘은 80% 이상이 양이이다.
이기도 하다. 도치는 살이 부드럽기 때문에 손질이 힘든 생선 중에 하나다. 물에 살짝 데치면 미끄럽지 않아 손질하기 쉬울 뿐 아니라 식감 또한 좋아져 일석이조의 효과를 볼 수 있다.
30·
ROKing magazine
sarm
food
주문진 어시장에서 찾아낸 3월 식재료 04 Gold-red snow crab
05 Jangchi
06 Moray eel
The winter is the season you can enjoy snow crabs rich in meat. You can enjoy snow crabs until April. Red snow crab is caught in the South Sea in Korea as well, but gold-red snow crab which shell has red and gold tint is caught only in the East Sea. It has much more meat than the red snow crab, so it’s good either to steam or to stew. If you want something more special, you can make a crab salad or a crab cake that can also be enjoyed at haute restaurants across town.
Jangchi belongs to sea catfish and tastes much like a sea eel. Its meat is so chewy that it’s good for sashimi. When fried it’s crispy, soft and light like fried blowfish. You should peel it off for sashimi, but you should only bone the fish without peeling when frying because the fried skin itself tastes excellent. After flaking jangchi, the locals dry it in the sun and then boil it down in soy sauce with kimchi. This way the dried jangchi becomes chewier and doesn’t get too soft when cooking.
There are lots of restaurants which sell moray eel stew in Jumunjin or Sokcho. Because the meat is too soft, it is better to boil it with red pepper powder. But it is sometimes used for sashimi and the raw moray eel tastes like jangchi. The fried moray eel is tasty as well. The black male is firmer and has a deeper taste, so it is 1.5 times more expensive than the female. This is why restaurants usually use female eels, but the boiled male is much tastier whether the stew is spicy or not.
04 밀홍대게
05 장치
06 곰치
추운 겨울이면 살이 제대로 오른 대게를
바다메기과 생선으로 붕장어의 맛이 난다. 졸깃
주문진이나 속초 등을 가면 곰치국을 파는 가게가
맛볼 수 있는데, 4월경까지 즐길 수 있다.
하면서 꼬돌꼬돌 씹히는 맛이 좋아 횟감으로
많다. 살이 흐물흐물해 씹는 맛보다 고춧가루를
홍대게는 남해에서도 볼 수 있지만, 몸통 껍질에
좋다. 특히 튀김으로 만들면 복어튀김과 같이
넣고 얼큰하게 끓인 국물과 함께 훌훌 넘기는
흙빛(금빛)을 내는 금홍대게는 동해에서만 찾을
겉은 바삭하고 속은 부드러우면서 담백한
재미가 쏠쏠하다. 회로 먹기도 한데 장치의 맛과
수 있다. 홍대게보다 살이 꽉 차 있어 쪄서 먹거나
맛이 나 그 맛이 일품이다. 회로 먹을 때는 껍질
비슷하며, 튀김으로 해 먹어도 좋다. 암놈보다는
꽃게된장국처럼 끓여 먹어도 좋다.
을 벗겨 내지만, 튀김을 할 때는 껍질은 벗겨내지
시커먼 수놈이 살이 단단하고 깊은 맛이 나며
좀 더 특별하게 먹고 싶다면 삶아서 샐러드로
않고 뼈만 발라내 튀긴다. 껍질에서도 생선 자체
가격도 1.5배 정도 비싸다. 보통 식당에서는
만들거나 고급레스토랑에서 먹을 수 있는 크랩
의 맛을 즐길 수 있기 때문이다. 현지인들은 포를
가격 면에서 암놈을 사용하지만 수놈으로 매운탕
케이크로 만든다.
떠서 꾸덕하게 말려 묵은지를 넣고 조림을 즐겨
이나 지리를 끓여 먹으면 훨씬 맛이 좋다.
해먹기도 한다. 장치를 말리면 살이 더욱 졸깃 하고 조리할 때 살이 부서지지 않기 때문이다.
SPRING FLING
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sarm
food
07 Samsuki
08 Roundnose flounder
09 Devil fish
Samsuki’s official name is sea raven but it is called samsuki in Gangwon Province and taisui in Gyeongnam Province. It is not proper for sashimi because it doesn’t have much meat. Instead, it is good for stew because it has almost no fat. The stew tastes lighter than any other fish, so it is better to make a stew without red pepper powder. With samsuki the most important ingredient is the kind of salt you use. I prefer salt produced in Shinan. Just put Samsuki, Shinan salt, sliced white radish and minced garlic into a pot of water and boil on high to enjoy a fantastic samsuki stew. It tastes a lot like monkfish. You can steam a big samsuki in the same way as you steam monkfish.
It is called roundnose flounder because of the weak bones and as it is tastier than other flounder species. Unlike other flounders its belly has reddish tints and the fins have red stripes. You don’t have to remove the bones because they are so weak. Remove only the skin and the fins, then slice the meat in thin pieces and you will enjoy one of the best sashimi. It is recommended to mix the meat with a variety of seasonings such as a skate dish.
Devil fish caught in the East Sea tastes softer and sweeter than the octopodes caught in Jeju Island, the South Sea or the West Sea in Korea. The popular way to eat octopodes is to boil it. Octopodes as big as 3kg should be boiled for 15~20 minutes, whereas octopodes as small as 1~2kg should be boiled only for 5~10 minutes. How you cool it down is just as important as how long you boil it. It’s better to keep boiled octopodes in the cold outside or in a refrigerator than to put it in ice water because ice water may take away the natural flavor. Seeing as the water used in boiling the octopus is salty and keeps the natural taste and flavor of the octopus, you can get an excellent jelly appetizer if you mix the water with gelatin, boil it down and cool it. The color of the jelly from this process is beautiful because the water turns scarlet after boiling the octopus.
07 삼숙이
08 물가자미
09 피문어
삼세기가 표준어이지만 강원도에서는 삼숙이,
뼈가 연해서 물가자미라 부르며 가자미 중 가장
동해에서만 잡히는 피문어는 제주도나 남해,
경남에서는 태수라 부른다. 살이 없어 횟감으로
맛이 좋다. 다른 가자미와 달리 배쪽에 붉은 기가
서해등지에서 나는 돌문어보다 야들야들한
사용하기는 힘이 들고, 기름기가 없어 지리나
돌며 지느러미에도 붉은 선이 그어져 있다. 뼈가
맛과 단맛이 더 좋다. 문어는 보통 숙회로
매운탕 감으로 적합하다. 어떠한 생선보다
연해 뼈는 발라내지 않고 껍질과 지느러미만 제거해
만들어 먹는 데, 3kg 정도 되는 문어는 끓는
시원한 맛을 내 고춧가루를 넣고 끓이기 보다는
얇게 떠서 회로 먹으면 고소한 맛이 일품이다.
물에 15~20분 정도만 삶으면 되며 1~2kg
신선한 것을 구입해 지리로 만드는 것을 추천
또한 이와 같이 손질해 홍어 무침과 같이 무쳐서
정도 되는 문어는 5~10분만 삶으면 된다. 삶는
한다. 지리를 끓일 때 가장 중요한 것은 어떤
먹어도 좋다
시간도 중요하지만 무엇보다 삶은 뒤 식히는 것
소금을 쓰느냐가 중요한데, 개인적으로 신안
이 중요하다. 얼음물에 담그면 문어 고유의 맛
소금을 사용한다. 삼숙이, 신안소금, 무, 다진
이 물에 빠져나갈 수 있으니, 삶은 뒤 바로
마늘만 물에 넣고 끓이기만 해도 충분히 맛을
차가운 실외나 냉장고에 넣어 식힌다. 문어
낼 수 있다. 또한 아귀과 맛이 비슷해 큰 것으로
삶은 물은 소금을 넣지 않아도 짭조름하고 문어
사다가 아귀찜과 같은 방식으로 찜을 해도
의 맛과 향을 고스란히 지니고 있어 버리지
좋다.
않고 조려낸 젤라틴을 넣고 굳혀 문어젤리를 만들어 애피타이저로 내면 좋다. 피문어를 삶은 물은 붉은 색을 띄고 있어 젤리로 만들면 맛은 물론 빛깔도 곱다.
32·
ROKing magazine
sarm
food
10 Hairy crab
11 Scculphin
Hairy crab has rich meat, is very sweet and chewy and is as expensive as snow crab. It costs up to 20,000 won each and it is not easy to purchase it in a fish market but is tastier than any other crab. If you want to enjoy its natural taste, it is best to boil it with no seasoning.
Scculphin has a peculiar color and its chewy meat is proper for sashimi. When roasted it doesn’t get too greasy and becomes softer like an Atka mackerel. You should remove thick skin and bones and slice the meat to steam it. Then dip the meat into some sauce and enjoy!
10 털게
11 횟대기
대게 못지않게 값비싼 털게는 살이 꽉 차 있으며
컬러가 특이한 횟대기는 살이 어느 정도 있고
단맛이 그득하고 살이 탱글탱글하다. 하지만 1마
졸깃한 식감으로 인해 횟감으로 좋다. 구웠을 때
리에 2만원 정도로 고가이며 수산시장에서 구하
이면수구이와 비슷하게 너무 기름지지도 않고
기 쉽지 않지만 어떠한 게보다도 맛이 좋다. 털게
부드러운 맛이 나 구이용으로 제격이다. 껍질이
의 고유의 맛을 느끼려면 어떠한 양념도 하지 않
두꺼워 찜을 할 때는 껍질을 벗기고 뼈를 발라
고 삶아 먹는 것이 가장 좋다.
내고 살만 떠서 부드럽게 쪄내 소스와 곁들여 내면 된다.
SPRING FLING
·33
sarm
food
chef’s special menu 1
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3
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Lumpfish tartar with bean salad *Directions (Serves 2) 1 Put 1 male lumpfish into boiling water for a short time. Remove the white film from the skin. 2 Cut the fish open with a knife, remove the guts and cut off the head and the bones. (The head and bones can be used for stew.) 3 Put the fish into boiling water again and cool it down in ice water. This process makes the soft meat get firmer and chewier. 4 Separate the meat from the skin and slice the meat. 5 Rinse eggs of lumpfish in salt water softly and drain well. (This process helps eggs adhere well.) Boil them for 2~3 minutes. 6 Mince 60g of fennel and 30g of ginger. Place a cup of olive oil, a teaspoon of curry power, fennel and ginger into a pan. Simmer the ginger curry sauce for an hour. 7 Boil two cups of peas and put peas with two cups of water into a blender. Filter ground peas through a fine sieve several times. 8 Mix 500g of pea juice with 0.5g of lecithin. (The amount of lecithin is 1% of the water.) Whip the juice up with a hand beater to form a cream. Leave it for 10 minutes for softer and finer cream. 9 Mix the fish meat, the skin and the ginger curry sauce together in a bowl. Pour lemon juice and mix well. 10 Slice eggs thinly and press them into a round mold. 11 Put sliced meat and skin into the mold on the middle of a plate and arrange eggs on them. Pour pea cream sauce and ginger curry sauce. Place bean salad on the plate.
8
콩샐러드를 곁들인 도치타르타르 만들기 *재료분량은 2인 기준입니다.
1 도치는 수컷으로 1마리 준비해 끓는 물에 살짝 데쳐낸 뒤 껍질 겉에 하얗게 생긴 막을 제거한다. 2 도치의 배를 칼로 갈라 내장을 제거한 뒤 머리와 뼈를 제거한다. (머리와 뼈는 탕용으로 사용할 수 있다.) 3 뼈를 제거한 도치는 끓는 물에 다시 한 번 데쳐낸 뒤 얼음물에 담가 차게 식힌다. 이 과정에서 부드러운 살을 탱탱하고 쫄깃하게 만들어 준다. 4 도치의 살과 껍질을 분리 한 뒤 슬라이스 한다. 5 도치알은 소금물에 살살 헹군 뒤 틀에 담아 물기를 뺀다. 이 과정에서 알은 응집력이 생겨 단단하게 뭉쳐진다. 틀에서 꺼낸 도치알은 끓는 물에 알이 익을 때 까지 삶는다. 2~3분이면 충분하다. 6 펜넬 60g과 생강 30g은 곱게 다진다. 팬에 올리브유 1컵과 커리 파우더 1작을술, 손질한 펜넬, 생강을 넣고 약불에서 1시간 정도 저온 조리한 뒤 식혀 생강커리소스를 만든다. 7 완두콩 2컵은 끓는 물에 삶아 익힌 뒤 생수 2컵을 믹서기에 넣고 함께 갈아 고운체에 여러번 걸려 아주 맑은 주스를 만든다. 8 완두콩 주스 500g에 레시틴 0.5g을 넣고 핸드 믹서기를 이용해 거품을 만든다. 레시틴의 양은 물의 양에 1%가 적당하며, 10분 정도 가만히 두면 보다 부드럽고 고운 거품이 만들어진다. 9 손질한 도치살과 껍질, 생강커리소스를 믹싱볼에 넣고 섞은 뒤 레몬즙을 살 짝 뿌려 고루 섞는다. 10 데친 도치알을 얇게 썰어 동그란 틀을 눌러 모양을 만든다. 11 도치알을 누른 틀을 접시 한중간에 올려두고 도치살과 껍질을 담아 모양을 만들고 그 위에 도치알을 올린다. 콩거품소스와 생강커리소스를 뿌린 뒤 콩샐러드를 올려 마무리한다.
34·
ROKing magazine
sarm
food
Lumpfish tartar with bean salad 콩샐러드를 곁들인 도치타르타르
Soft lumpfish meat, chewy inner skin and eggs popped in the mouth are in perfect harmony with ginger curry sauce. Smooth pea cream sauce adds a shiny spring color to the dish.
부드러운 도치 속살과 졸깃한 속껍질, 톡톡 터지는 알이 향긋한 생강커리소스와 한데 어우러져 입 안 에서 다양한 식감과 함께 완벽한 조화를 이룬다. 입 안에서 사르르 녹는 콩거품소스는 봄빛을 더해준다.
SPRING FLING
·35
sarm
food
chef’s special menu 2
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Roasted yulgi filled with the herb bomdong and ssamjang orange sauce
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봄동으로 속을 채운 열기구이와 쌈장 오렌지소스 만들기 *재료분량은 1인 기준입니다.
(ssamjang : a processed soybean paste mixed with red pepper paste, garlic and sesame)
1 열기 1마리를 준비해 비늘과 내장, 머리를 제거 한 뒤 깨끗이 씻는다.
*Directions (Serves 1) 1. Remove scale, guts and head from 1 yulgi and wash it thoroughly. 2. Cut the fish in half, then remove the bones and season with salt and white pepper 3. Place 5 bomdong leaves and 1 cabbage leaf into boiling water and cool them down in ice water. 4. Squeeze the water from bomdong leaves and chop roughly. Place 1 tablespoon of olive oil and 1 sliced garlic into a pan, then stir, and add chopped bomdong leaves. 5. Fill the yulgi with bomdong leaves and wrap the fish in the cabbage leaf. 6. Put sliced lime on the yulgi and roast the fish on a grill. 7. Cut 3 oranges in half and squeeze the juice from them. Boil down the orange juice up to a half. Cool down the boiled juice and blend it with a quarter of canola oil to make orange sauce. 8. Blend 1 tablespoon of ssamjang, 1 anchovy and 1 teaspoon of vinegar. 9. Pour orange sauce on a plate, arrange 1 teaspoon of ssamjang sauce on the orange sauce and put the roasted yulgi on the sauce.
3 봄동 5장과 알배추잎 1장을 끓는 소금물에 데친 뒤 얼음물에 넣고 식힌다.
ROKing magazine
2 열기를 반으로 가른 뒤 뼈를 제거하고 소금, 화이트페퍼로 간을 한다. 4 봄동은 물기를 짜낸 뒤 2cm 정도 폭으로 썬다. 팬에 올리브유 1큰술을 두르고 마늘 1개를 저민 것을 넣고 볶다가 봄동을 넣고 볶아 낸다. 5 준비된 열기 안에 봄동을 채워 넣고 배춧잎으로 감싼다. 6 라임을 얇게 슬라이스 해 열기 위에 올린 뒤 그릴에 노릇하게 굽는다. 7 오렌지 3개는 반으로 갈라 즙을 짜서 주스를 만든다. 냄비에 오렌지주스를 넣고 1/2 정도 분량으로 줄어들 때까지 약한 불에 조린다. 오렌지 농축액을 식힌 뒤 카놀라유 1/4컵과 함께 믹서나 핸드블렌더로 잘 섞어 오렌지소스를 만든다. 8 쌈장 1큰술과 엔초비 1마리, 식초 1작은술을 블렌더에 곱게 간다. 9 접시에 오렌지소스를 뿌린 뒤 쌈장소스 1작은술로 장식을 하고 열기구이를 위에 얹는다
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Roasted yulgi filled with the herb bomdong and ssamjang orange sauce
Bomdong full of the spring scent, refreshing orange sauce and delicious ssamjang sauce harmonizes with the roasted soft meat very well. Enjoy unimaginable freshness!
봄동으로 속을 채운 열기구이와 쌈장 오렌지소스
부드러운 육질을 지닌 열기 속에 봄향기 가득한 봄동을 감싸 구워낸 열기 구이. 상큼한 오렌지소스와 구수한 쌈장소스는 열기구이와 완벽한 조화를 이루며 생선구이에서 상상할 수 없는 산뜻함까지 즐길 수 있다
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HER STORY
EDITOR_ SANG-AA PARK G1 ROKIAN ILLUSTRATION_ HYUN-JIN YOO TRANSLATED FROM KOREAN_ SHINJAE SUNG
Royal It Girls’
MUST HAVE ITEMS Women in the 21st century carry “it” bags made with state-of-the-art materials and killer heels so high there’s no end in sight. What about women of the past? What sort of accessories were they flaunting 500 or even 1500 years ago? If you think they were plain and boring, you’re mistaken. The ladies of Korea’s past were just as extravagant as the modern woman, but perhaps less artificial. Revealed here are Joseon Dynasty Hwang Jini’s musthaves, the secrets of Silla Dynasty Queen Seon Deok and what gave them their captivating allure.
Elegance and Glamor: The Height of Classic Mix and Match Styling The Joseon Dynasty Hwang Jini 단아함과 화려함이 공존하는 고전 Mix&Match Styling의 절정! 조선의 황진이.
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하늘 높은 줄 모르고 높이 솟은 킬힐과 반짝이는 최첨단 소재로 만들어진 시즌별 ‘잇 백’으로 얼룩진 21세기 패션. 이러한 것들이 없었던 500년 전, 그리고 1500년 전의 여성들은 과연 어떤 아이템으로 자신의 아름다움을 과시했을까? 지금보다는 다소 밋밋하고 지루하다거나 고리타분한 패션만을 상상했다면, 아마 큰 코 다칠 듯! 화려함으로 치자면 결코 21세기 여성들에게 뒤지지 않았던 한국 역사 속의 여인들. 현대의 인공적인 아름다움이 아닌 자연 그대로 아름답게 빛나는 고혹적인 매력의 조선 ‘황진이’와 신라 ‘선덕여왕’의 must have item 대 공개 한다!
All play on the swings, The only one not with them is I. I say, “My arms are frail.” Yet it is hence my jade bi-nyeo(hairpin) fall out. Lee Ok – Ahjo(雅調) (Late Joseon Dynasty, Korean sijo poem)
사람들은 모두 그네 타며 노는데 나만 홀로 함께하지 못하네 팔 힘이 약하다고 말은 했지만 옥비녀가 떨어질까 두렵기 때문이네
조선후기 ‘이옥’의 시조 <아조(雅調)> 中
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Hwang Jini stands undefeated as the most beautiful woman during the Joseon era. The Korean hairpin, called a binyeo, was her most cherished fashion item. Compared to various other periods, the Joseon era had many attire restrictions which caused a decline in the expansion of extravagant jewelry. There were also limitations in the use of gold and silver causing a standstill in craftsmanship. Although the ladies of the Joseon era wore refined, modest clothing, their beautiful hair ornaments showcased their hidden beauty. Fashion was restricted and the lack of gold and silver caused a decline in jewelry. Style was showcased through extravagant hairstyles. Accessories used for these hairstyles included the luxurious binyeo, gleaming off the sunlight and proclaiming its glory.
조선 최고의 미인이라 손꼽히는 ‘황진이’ 그녀가 선택한 최고의 패션 아이템은 바로, 헤어 액세서리인 <비녀> 화려함이 흘러 넘쳤던 다른 시대에 비해 복식제약이 많았던 조선시대. 때문에 화려한 장신구들의 발달이 쇠퇴하였고, 더불어 금과 은의 사용을 제약당해 찬란한 세공기술이 퇴보하였다. 하지만 이런 여러 제약들을 피해 가듯 조선의 여성들은 과감한 헤어스타일을 이용하여 자신만의 아름다움을 발산하고 있었다. 한껏 부풀린 헤어스타일과 더불어 가장 화려하게 빛을 발한 패션소품은 바로 헤어 액세서리인 비녀! 단아한 옷차림에 한껏 멋을 부린 머리 장식으로 절제된 아름다움을 보여준 조선의 여인들.
Hwang Jini’s Classic Mix & Match Styling Her must have item, the binyeo Queen Young Chin(Lee Bang Ja) was the last princess crowned of The Greater Korean Empire(Joseon Dynasty 1897-1910). This dazzling piece was her signature jade binyeo. It is considered the most beautiful and glamorous binyeo in existance. Who would not fall in love with such an incandescent color?
황진이의 고전 Mix&Match 스타일링과 그녀의
must have item,
비녀
대한제국의 마지막 황태자비, 영친왕비(이방 자)의 옥비녀인 ‘백옥선봉잠 白玉先鳳簪’ 현존하는 비녀 중 가장 화려하고 아름답다고 손꼽히는 비녀의 영롱한 자태, 누가 저 아름다운 색에 반하지 않으리.
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The Sukjong period(1674c.-1720c.) was when Joseon styling was at its utmost splendor. At this point in history women wrapped meters of long winding wigs and plaited them into their own hair much like weaves(gah-che). These weaves were used to create majestic and royal hairstyles but each were approximately 44lbs(20kg) or heavier. This goes to show exactly how much, women then and now, pay for the price of beauty!
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조선 역사상 가장 화려한 헤어스타일을 선보였던 숙종 시대(1674-1720년) 이 때의 여성들은 수 미터에 해당하는 가발을 빙빙 땋아 올린 ‘가체’라는 것을 이용해 크고 화려한 명품 헤어스타일을 선보였다. 가체의 무게만해도 족히 20kg이 넘으니, 예나 지금 이나 많은 여성들이 아름다움에 목숨 거는 것은 아마 본능일지도!
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Mystical Gold Lined with Delicate Patterns: The Zenith of Luxury Styling Queen Seon Deok of the Silla Dynasty
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황금의 신비로움과 섬세한 디자인이 만들어낸 Luxury Styling의 절정! 신라의 선덕여왕
Queen Seon Deok was Korea’s very first queen. The Silla Dynasty was known
역사상 최초의 여왕이라 어마어마한 타이틀을 지닌 선덕여왕.
as the Golden Age where there was an abundance of gold. Queen Seon Deok was a prominent figure with wealth and power and she adorned herself with plenty of gold trinkets such as earrings, binyeos and neckwear. Craftsmanship was at its height and it is said that many of the most mystical and unique accessories in Korean history were crafted during this period. The Queen covered her crowns with gold and set the standard for a new class of royal style and extravagance quite unlike the ladies of the modest and refined Joseon era.
‘여왕’이라는 타이틀과 함께 최상위층의 부와 권력을 누렸던 그녀가 선보였던 패션 아이템은 바로 ‘골드 액세서리’. 장신구의 황금기를 누렸던 신라는 금을 비롯한 금속 자원이 넉넉했으며 세공 기술 또한 최고조에 다다랐던 지라, 가장 화려하고도 신비스런 액세서리들이 대거 탄생된 시기로 손꼽힌다. 이에 걸맞게 선덕여왕은 자신의 아름다움과 권력을 과시할 아이템을 단 하나에 가두지 않고 귀걸이, 비녀는 물론 부와 명예의 상징인 왕관까지도 모조리 황금으로 도배하여 ‘격’이 다른 스타일링을 선보였다. 절제된 아름다움 보다는 화려함의 절정 이뤄 럭셔리의 진수를 보여준 신라의 여인들.
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Queen Seon Deok’s Classic Luxurious Fashion StylingHer must-have item: Gold accessories
(+) Silla- The Ultimate Era of Glamour. Unlike other periods, Silla men were highly interested in beauty! The men also adorned themselves with accessories made of gold and gems. They wore beautiful makeup. Hwarang invested time and money into their looks for the sake of beauty. It could very well be that these were the first metrosexuals!
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선덕여왕의 고전 럭셔리 스타일링과 그녀의 must have item, 황금액세서리
(+)화려함의 극치를 달렸던 신라시대, 이 시대만의 특징을 하나 꼽자면? 다른 시대와는 달리 남자들 또한 미에 대한 열망이 높아 황금과 보석으로 만들어진 화려한 남성용 장신구들이 매우 인기를 끌었다는 것! 곱게 메이크업을 한 꽃미남 집단 ‘화랑’과 의상, 장신구를 사들이며 아름다움을 위해 많은 투자를 했던 신라 남성들. 이들이 아마 현대 꽃미남 혹은 메트로섹슈얼의 원조는 아니었을까?
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Taehwan-e-shik (National Treasure No. 90)/ Guemgwan-chong gold crown (National Treasure No. 87) A set of thick golden earrings considered the most extravagant of findings to be excavated from a Silla grave, a golden headpiece made with four hundred strings of gold threaded together to form a wing and the masterpieces of Silla’s golden crowns, a threelevel crown decorated with beads and jade. Although these relics show high precision and perfection they also possess the warm, compassionate history of the Silla Dynasty. So look here, at the mystical excellence of Silla era jewelry!
태환이식(金製太環耳飾) (국보 제 90호)/ 금관총 금관 (국보 제87호) 신라 무덤에서 출토된 것 중 가장 화려한 귀걸이로 손꼽히는 굵은 고리 귀걸이와 400여 개의 금실로 연결된 날개 모양의 금제 관식. 그리고 신라 금관의 걸작이라 불리우는 옥과 구슬로 장식된 화려한 3단 금관. 날카로우리만큼 정교하면서도 따뜻한 부드러움을 간직한 신라의 황금 유물… 보라, 신비스러운 신라 최고의 장신구를!
IMAGE COPYRIGHT_ NATIONAL PALACE MUSEUM OF KOREA(+82-2-3701-7500), NATIONAL MUSEUM OF KOREA(+82-2-2077-9000), KBS(+82-2-781-1000), MBC(+82-2-789-0011)
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Fashion Blogger
REnaissance Fashion blogging has grown immensely popular all over the world. Not only are people influenced by these blogs, but the industry seems to be more enthused about the big names on the web as opposed to the runway. While, Scott Schuman, creator of “The Sartorialist” is undoubtedly the most popular fashion blogger in the world, we decided to talk to the bloggers who help keep Korean style fresh. We met with four of the most dedicated fashion bloggers in Korea and asked what fashion means to them.
EDITOR_ Kyung-Eun Kim Art_ji-won jung (campus fashion magazine ‘LE DEBUT’ 2011. 3) TRANSLATED FROM KOREAN_ Jin Hee Yoo
We asked each blogger the following questions: 1. Please introduce yourself. 2. How long has it been since you created your blog? 3. What was the motive, and why do you blog? 4. What does blogging mean to you? 5. What is your average day like? 6. What is the hottest item this season? 7. Who is the designer to pay most attention to this season? 8. Are there certain do’s and don’ts about fashion and style? 9. What is your idea of new fashion? 10. Is there something that should be timeless in fashion? 11. What was your most popular post? 12. Are there any Korean blogs you follow? 13. Who is the hottest blogger abroad? 14. At the end of the day, what do you think fashion is? 15. What is your ultimate goal as a blogger? 16. What role do you think blogs play in the fashion industry?
Streetfsn by “Nam” / Photographer 1. I’m a 27 year old photographer, Hyun-Bum Nam. I mostly take street fashion photographs abroad and also pictures for editorials, advertisements and documentaries. Currently, I work with style.com, GQ Korea, GQ Japan, Vogue Korea, and plan to open an exhibition in June along with publishing a book. 2. It has only been just over a year now. 3. It’s like a gallery to show my work and a café to chat with the readers. 5. I have a completely different schedule when I’m working abroad to when I’m in Korea. I am out of the country for about half the year and during that time I don’t have much time to sleep. I have to organize all the photos taken that day and send them to the media. It gets really crazy because I have to go to all the meetings and parties. Then when I come back to Korea I take about a month off before I start working again. 6. Simple match of strong colors. Vivid colors were frequently seen in collections like Prada and Jil Sander, and you can easily see that the strong colors are in trend when you go into stores like H&M and ZARA. 7. Prada and Jil Sander as mentioned in 6. 8. Trying
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new things and identifying. They are two very different things but are strongly related. 9. I don’t think there’s such a thing as new fashion. Trend makers lead and the public follow, then the trend makers look for something else. They search for new trends mostly inspired from the past. 10. I’m going to skip this one, it’s too hard. 11. All of them are popular. 12. Hun Nam of Lansmere’s blog. I’m very interested in Menswear but don’t have much knowledge, so I learn a lot by reading his blog (blog.naver.com/alann). 13. Definitely Jakandjil.com by Tommy Ton, but you can’t see any pictures on his blog nowadays. You have to go to style.com or GQ.com to see his pictures. 14. It’s how you express yourself. You can see one’s social position, personality and mind through one’s looks. 15. As a blogger, the goal is to continuously manage the blog. As a photographer, there’s a lot more. My goal as a blogger is to keep on posting my work on the blog(streetfsn.com, streetfsn. kr). :D
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패션 블로거 르네상스 국내외로 패션 블로거에 대한 관심이 뜨겁다. 지금 패션계는 하이 패션의 런웨이 위보다 웹상의 스타들에게 더 열광하고 있는데. 굴지의 패션 블로거 ‘사토리얼리스트’ 가 방한하는 와중에, 국내의 웹진에는 어떠한 패션 블로거들이 대한민국의 자존심을 지켜주고 있을까. 패션 블로거 르네상스를 맞이한 지금 국내에서 가장 열정적인 4인의 블로거를 찾았다. 그리고 그들에게 물었다. 당신에게 패션은 무엇이냐고. 지금 그들은 우리가 생각하는 것 보다 훨씬 솔직하고, 진중하며, 그래서 멋지다.
블로거들에게 물어본 질문: 1. 자기 소개를 해주세요. 2. 지금의 블로그를 운영한지는 얼마나 되었는지 3. 블로그를 운영하게 된 계기는, 그리고 지금까지 블로그를 꾸준히 운영하고 있는 이유가 있다면 4. 블로깅이 나에게 가지는 의미 5. 당신의 하루 일과는? 6. 이번 시즌 가장 핫한 머스트 해브 패션 아이템이 있다면 7. 이번 시즌 가장 눈여겨봐야 할 디자이너와 쇼는 8. 패션과 스타일에 관해 ‘이것은 지켜야 한다, 혹은 이건 절대 안된다’는 자신만의 신조가 있다면? 9. 스스로가 생각하는 정말 새로운 패션이란 어떤 것? 10. 반대로 시간이 지나도 패션에서 영원히 지켜질 것이 있다면 11. 가장 반응이 좋았던 자신의 포스팅은 어떤 것이었는지 12. 국내에서 주목할 블로거 혹은 하루에 한번은 꼭 들르는 타인의 블로그가 있다면? 13. 가장 핫한 외국의 블로거는? 14. (결국) 패션이란 무엇이라고 생각하나 15. 블로거로서의 최종 목표가 있다면 무엇인지 16. 패션 비즈니스에서 블로그라는 공간이 어떤 역할을 할 수 있다고 생각하는지
Nam/사진작가 1. 27살 스트릿 포토그래퍼 남현범입니다. 주로 해외에서 스트릿
트랜드를 찾아 헤맬 때는 대부분 과거에서 영감을 얻어 오고요.
패션사진을 찍으면서 화보, 광고, 다큐 사진도 찍고 있어요. 현재
10. 이런 건 어려워해 패스할게요. 11. 모든 포스팅의 반응이
style.com, GQ Korea, GQ Japan, Vogue Korea 등의 매체와
좋아요. 12. Lansmere 훈남님의 블로그입니다. 저도 남성복에
지속적으로 일하고 있고, 6월에 책 출판하면서 전시회를 가질 예정
관심은 많지만 지식이 미흡하여 훈남님의 글들을 읽으면서 많은 것
입니다. 2. 이제 겨우1년 조금 넘었어요. 3. 블로그는 제 작품들을
을 배웁니다.(blog.naver.com/alann) 13. 당연 Jakandjil.com 의
전시하는 갤러리 같은 곳이기도 하고, 독자들과 대화를 나누는 카페
Tommy Ton 이겠지만, 요즘은 예전처럼 그의 블로그에서 사진을
같은 곳이기도 해요. 5. 스케줄이 해외활동 중일 때랑 한국에 있을
볼 수가 없어요. 그래서 그의 사진을 보려면 style.com 이나 GQ.com
때와는 전혀 달라요. 일단 해외활동을 1년에 6개월 정도 하구요.
에 들어가야 볼 수 있죠. 14. 결국에 자신을 표현하는 수단이에요.
해외에 머물 때는 잠잘 시간도 없어요. 하루에 찍은 사진들을 모두
패션을 보면 그 사람의 지휘, 성격, 생각까지도 읽을 수 있으니까요.
정리하고 작업해서 매체에 보내줘야 해요. 미팅과 파티도 참석하다
15. 블로거로서의 목표는 그냥 계속 블로그를 운영하는 거에요.
보면 정말 정신 없어요. 그러다가 한국에 귀국하면 아무것도 하지
포토그래퍼로서의 목표는 아주 장황하죠 다시 말하자면, 블로거로서
않고 한달 정도 쉬다가 다시 밀려있는 일을 하죠. 6. 강한 컬러의 심플
의 목표는 제 작품들을 블로그에 계속 올리는 것! 그것이 목표에요. :D
하면서 단순한 매치. 프라다와 질센더만 봐도 비비디한 컬러들이 대부분이었고요.. H&M 이나 ZARA 매장을 들어가도 이번 트랜드가 강한 컬러이구나 하는 걸 한눈에 볼 수 있을 거에요. 7. 6번에 언급했 던 프라다와 질센더. 8. 시도와 공감. 이 둘은 서로 너무 다르지만 가장 중요한 관계인 것 같아요. 9. 새로운 패션이라는 게 있을지 모르 겠어요. 트랜드 메이커들이 선도하면 대중들이 따라 하고, 그렇게 되면 트랜드 메이커들은 또 다른 시선에 눈을 돌리죠. 그들이 새로운
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Stylefish by “Mackerel”, “Hairtail”, “Snapper” /Fashion Consultants 1. Three of us work as fashion consultants at the trendspotting company, PFIN(www.firstviewkorea. com). We created a fashion playground called Stylefish to share posts with more people about professional fashion styling with a casual attitude. We talk about diverse fashion with “good style” as a common factor, from high-end fashion trends to Gwangjang Market’s vintage style. We are thrilled to have increasing traffic, and we hope to talk to more people. 2. We first started in July, 2009. 5. We start the morning by checking our blog. We read and reply to emails and comments. We try to write one or more posts including a street fashion post everyday. 6. This spring it’s all about floral prints! Laces and crochet is also in. They were used only in parts of very feminine items before, but now it’s used in casual items such as t-shirts and can be seen more on the streets. 7. Organic by John Patrick. John Patrick has created a collection this season that is
comfortable yet sophisticated and not constrained to “retro”. 8. Don’t dress in a way that will make you selfconscious when you walk out the door in the morning. 9. Trends that happen over time and depending on environment could be considered new, but also what is adopted and actually worn on the streets is the new trend. 10. Your own identity. 11. Pictures of street fashion, introductions to the season’s musthave items, backstage photos from fashion shows are always very popular. 12. There isn’t one specific blog. We surf around according to different themes. 13. “The Sartorialist” and other street fashion blogs like www. chictopia.com and lookbooks.com. 14. A reflection of who and what people are at that moment. For example, we learn a lot from a picture of the past. Fashion takes a big part of its image as it is portrayed in photographs. 15. I hope it can be a space where people can communicate through fashion.
Another Fashion World by “Proud JangIl” /“Man who reads fashion” 1. Proud Jangil / Man who reads fashion(blog.naver.com/kaga2000). 2. I’ve had it for about as long as I had served in the korean military (compulsory 2 years). 3. I wanted to express my opinion through photography and writing. 4. Haruki expressed one’s alter ego through the mother and daughter analogy in 1Q84. If I were mother then blogging would be giving birth to daughter. 5. I go to work in the morning, and after work I get home and work on my blog. 6. White jacket. 7. Louis Vuitton and Marc Jacobs. We need to pay attention to how a greatly respected fashion house and a gifted designer will write the history of fashion. 8. Don’t overdo it. 9. Fashion is a fruit of continuous reinterpretation of past experience. I don’t believe there’s anything really new. 10. Classic and craftsmanship. 11. A self-ridiculing post on ‘Living a fashion blogger’s life’. It’s not common to get more approval than comments. 12. A Blog Magazine http://blog.naver.com/sk0279 by Toy. The writer Seung-Kwan Baek is also a copy-writer and the blog is full of great writing and reviews. I don’t know why it’s not better known. 13. There are too many now to pick just one. 14. Delivering messages. 15. To become a resource that Anna Wintour will cry over. 16. I’ve never set myself a role for I believe it is bestowed upon. So I’ll ask you instead, what role does “Proud JangIl” seem to play in the fashion business?
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고등어, 은갈치, 도미 /패션 컨설턴트 1. 즐거운 패션 놀이터 스타일피쉬를 운영하는 고등어, 은갈치, 도미의
Patrick. John Patrick은 이번 컬렉션을 통해 ‘레트로’라는 인스피
저희 세 명은 트렌드정보회사 (PFIN_www.firstviewkorea.com)에서
레이션에 얽매이지 않고 편안하면서도 세련되게 입을 수 있는 옷들을
패션 컨설턴트로 일하고 있습니다. 전문적인 패션 이야기를 많은 사람
제안해냈습니다. 8. 아침에 집을 나섰을 때 내 차림에 스트레스를 받지
들과 조금 더 쉽고 편하게 나누고자 지금의 블로그를 만들었습니다.
않도록 입을 것! 9. 시대와 환경의 변화에 따른 트렌드도 새롭지만
하이엔드 패션 트렌드부터 광장시장 구제 스타일까지 ‘굿-스타일’을
우리가 받아들이고 실제 거리에서 만나볼 수 있는 신선한 흐름.
공통분모로 폭넓은 패션 이야기를 다룹니다. 스타일 이야기를 나눌 수
10. 자신만의 아이덴티티. 11. 스트리트와 주목되는 시즌 아이템,
있는 좋은 이웃들이 생겨 가슴 뛰게 기쁘지만 겉으로는 드러내지
백스테이지 모습 등 생생한 살아있는 내용이 반응이 좋은 것 같습니다.
못하는 표현이 서툰 30대, 더 많은 사람들과 폭넓은 이야기를 나누고
12. 주제에 따라 다양한 블로그를 서핑하는 편입니다. 13. 사토리얼
싶습니다. 2. 2009년 7월 말부터 시작하였습니다. 5. 아침부터
리스트 외에 시크토피아(http://www.chictopia.com), 룩북(http://
블로그 탐구를 시작합니다. 먼저 저희에게 전달된 메일과 쪽지들을
lookbooks.com) 등의 스트리트 모음 사이트도 종종 들러봅니다.
확인하고, 댓글과 방명록도 확인하고 답을 합니다. 스트리트를 포함
14. 동시대적인 우리의 모습. 일례로 우리는 지난 세대의 사진 한 장만
하여 가능한 하루에 한 개 이상의 포스팅을 하려고 노력하구요.
으로 많은 것을 파악할 수가 있는데요 그 중 패션이라는 것이 차지하는
6. 올 봄에는 역시 플라워 프린트 아이템! 또, 레이스와 크로쉐 소재를
부분은 상당하다고 생각합니다. 15. 패션에 대하여 좀 더 많은 사람들
사용한 아이템 입니다. 예전에 부분적으로, 여성적인 아이템에만 사용
과 함께하고 나눌 수 있는 소통의 장이 되고 싶어요.
되었다면 이제는 티셔츠 같은 캐주얼한 아이템에 적용되면서 스트리트에서 많이 등장한 것으로 보입니다. 7. Organic by John
도도한 장일씨 /패션 읽어 주는 남자 1. 도도한 장일씨 / 패션 읽어 주는 남자. 2. 군대 한번 더 다녀올 동안의 시간. 3. 패션에 대한 자신의 감정을 글과 그림으로 적절히 버무려 표현 하고 싶었다. 4. 하루키는 1Q84에서 또 다른 자아를 마더와 도터로 표현했다. 내가 마더라면 블로깅은 도터를 낳는 행위 정도가 되지 않을까. 5. 낮에는 출근해서 일을 하고, 저녁에는 집에 가서 블로그를 한다. 6. 화이트 재킷. 7. 루이비통과 마크 제이콥스. 현대에 가장 근사한 명품으로 추앙 받고 있는 패션 기업과 천재 디자이너의 화려한 마술쇼가 앞으로 패션사를 어떤 식으로 써내려 갈지 주목해야 될 필요가 있다. 8. 어떤 식 으로든 과하면 곤란하다. 9. 패션은 과거의 경험을 통해 끊임없는 되새기는 재해석의 산물이다. ‘정말 새로운 것’은 없다고 생각한다. 10. 클래식 과 장인정신. 11. ‘이 땅의 패션 블로거로 살아 간다는 것’에 관한 자조적인 크리틱 기사. 덧글보다 공감이 많은 포스팅은 흔하지 않았으니까. 12. 토이의 블로그 매거진(http://blog.naver.com/sk0279). 주인장 카피 라이터 백승권의 끝내주는 ‘글빨’과 죽이는 ‘시선’이 가득한데, 왜 안 뜨는지 모르겠다. 13. 이제는 정말 별 사람들이 너무 많아서 고를 수가 없다. 14. 메시지 전달. 15. 안나 윈투어도 울고 갈만한 강력한 매체가 되는 것. 16. 평가는 누군가에게 받는 것이지, 스스로 어떤 역할을 할 수 있을지 정해 본적은 없다. 그래서 되물어 보고 싶다. 도도한장일씨의 블로그는 과연 패션 비즈니스에서 어떤 역할을 하고 있는 것처럼 보이는가?
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yourboyhood.com by Suk Woo Hong / Fashion Journalist
1. I am Suk Woo Hong, 29 years old, a fashion journalist and a photographer for Your Boyhood(yourboyhood. com). 2. It opened in October 2006. 3. When I first started yourboyhood.com, there weren’t any websites showing street fashion except for the existing commercial sites or community. I have a lot of friends who like clothes and fashion, and I wanted to show them and Seoul off to people in other countries. 4. To me it’s personal work, a place where I store documentary and street fashion photographs, and a space to unravel personal thoughts like a diary. 5. It’s different every time, depending on whether there’s work or not, but I’ll tell you what it’s like these days. I wake up and spend my morning until lunch doing a journalists’ job. Then I get out to take photos to send to New York, and at around 5pm I write or check my email and write articles to send to magazines(I’m writing this on their time!). Then I have dinner, meet friends or work more and head home. 6. A well-made tailored jacket. 7. Leigh by Sang-Hyun Lee who is at the height of preparing for his 2nd collection. 8. I don’t want people to be restricted to “the rules”. But of course it’s different when you have to dress formally. 9. There’s no “new fashion”
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these days don’t you think? It’s just how you unite past thoughts, philosophy and current thoughts in appropriate proportion. 10. The mind and passion of people who really like clothes. 11. Photographs of seniors rather than young people are preferred especially by foreigners. 12. It’s not a fashion blog but Mun-Kyu Choi once created an early adopter website called “My view”. 13. I frequently visit since 2005, Jun Takahashi’s blog. He is a member of www.honyee.com and an Undercover designer. 14. A place that makes me continue fun projects. 16. Fashion blogs occasionally become meaningless when it is swayed by marketing and just delivers trend reports. That’s something anyone can do and easily gets boring. Contents that are created by one’s own is needed, not just showing what’s already out there.
focus
홍석우/ 패션 저널리스트
1. 이름은 홍석우, 스물아홉, 패션
12. 패션 블로그는 아닌데, ‘나의 시선’
저널리스트 겸 ‘당신의 소년기,
이란 제목으로 얼리아답터 웹사이트를
yourboyhood.com’의 사진가입니다.
만드셨던 최문규 님의 블로그를
2. 당신의 소년기, 블로그는 2006년
즐겨 봅니다. 13. ‘핫’해서 즐겨 찾진
10월에 문을 열었습니다.
않습니다만, 허니컴(www.honyee.
3. yourboyhood.com을 처음 열었을
com)의 블로그 멤버 중 한 명인
때에는, 스트리트패션을 보여주는
언더커버(Undercover)의 디자이너
웹사이트가 기존의 상업 사이트나
‘준 다카하시(Jun Takahashi)’의
커뮤니티를 빼곤 없었습니다. 주위에
블로그를 2005년부터 즐겨 찾습니다.
옷과 패션을 좋아하는 친구들이 많아서,
14. 재미있는 작업을 이어갈 수 있는
그들의 모습과 서울이란 곳을 외국에
토양. 16. 가끔 보면, 패션 블로그라는
알리고 싶었어요. 4. 저에겐 개인 작업
것들이 단지 마케팅에 휘둘리고 남들
이자, 다큐멘터리 사진을 저장하는
다 하는 트렌드나 전파하는, 있으나마나
곳이며, 스트리트 패션을 담아내고, 또
한 공간이 되는 경우를 봅니다. 금세
개인 생각을 풀어내는 일기장 같은 곳
질리지요. 스스로 생산한 콘텐츠들,
입니다. 5. 일이 있을 때와 아닐 때가
단지 남들이 보여준 것을 스케치하고
다른데, 요즘 일과를 말씀드릴게요.
끝내지 않는, 무언가가 필요한 시점이
아침에 일어나서, 작업하는 출판물 일로
아닐까요.
오전부터 점심까지 시간을 보냅니다. 낮에 나와서 뉴욕에 보낼 사진 촬영을 하고, 오후 5시 정도 부터 다시 글을 쓰고 메일 체크를 하고, 잡지사에 보낼 원고들을 작성합니다(이 글도 그 시간에 쓰고 있습니다). 그리고 저녁을 먹고, 친구를 만나거나 일을 좀 더 한 다음 집에 갑니다. 6. 잘 만든 테일러드 재킷. 7. 두 번째 컬렉션을 준비에 한창인, 이상현의 레이(leigh). 8. 반대로 저는 ‘규칙’에 엄격하게 얽매이지 않길 바랍니다. 꼭 격식을 차려야 할 곳 이라면 다르겠지만요. 9. 지금 세상에 완벽하게 새로운 건 없지 않을까요? 다만, 과거의 생각과 철학과 지금 시대 에 할 수 있는 자신만의 생각을 좋은 비율로 융합하는 것이 아닐까요. 10. 진심으로 옷을 좋아하는 사람들의 마음, 열정. 11. 젊은이들의 패션 사진 보다 ‘할머니, 할아버지’를 찍은 사진을 외국인들이 특히 좋아합니다.
↽Ⅹ ↽ݡ᮹ ⌁⟝ᜅ ➉ᖹๅÑḥ
LE DEBUT ۵ ᬵᨱ ၽ⧪ࢊ݅ܩ ᱥǎ ᜅ┡ღᜅ ⧁ญᜅ ᙹࠥǭ ᨵᱽญթᜅ᪡ ⋕⟹ HSBN ၝॅ౩ᩢ☁ ⦺ݡa ॒ᨱᕽ อӹᅕᝅ ᙹ ᯩ݅ܩ
SPRING FLING
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street fashion
PHOTOGRAPHER_HYUN-HO CHOI (www.paparazzo.wo.tc)
Hee-seung Chun/ Graphic Designer/ 30 Jacket_ Marcos Homme Pants_ Korean market Shoes_ Korean market Glasses_ Graffiti Chaos
Somi Oh/12 Coat_ Bean Pole Skirt_Bean Pole Muffler_ Burberry Shoes_ Bean Pole
Bell Kim/ Objet Artist/32 Coat_TSE Inner_vintage Pants_Reform Shoes_vintage Bag_vintage Necklace_ Art Objet (Bell & Nouveau)
50路
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Jyung-hyun Yoo/ Student/23 Jacket_from mother One Piece_Plasma Shoes_Nine West Sunglasses_ Michael Kors Bag_ Yves Saint Laurent
meot
street
Hye-Kyung Park/ Singer/ 36
SPRING FLING
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Chang-hwa Shin/ Unipair/27 Jacket_vintage Pants_A.P.C Shoes_Crockett & Jones Cap_Korean market
Soo-il Jang/ Make-up Artist/24 Cardigan_Casio Panic Inner_UNIQLO Pants_Korean market Shoes_Banal Chic Bizzarre Bag_Rage Blue Hat_vintage
52路
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meot
street
seoul fashion week stillcut
SPRING FLING
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EDITOR_ HEESUN JANG SET STYLIST_ HYUNJUNG KIM, HEESUN JANG PHOTOGRAPHY_ EUNKYUNG SUN MODEL_ SUJIN LEE MAKEUP_ EUNJI JUNG ASSISTANT_ JUNGWOON CHOI CONTENT ALLIANCE_ CAMPUS FASHION MAGAZINE, LE DEBUT
54路
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Oran
ge sle
evele
ss, L
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skirt_
both
Soft
Core
Shoe
s_Du
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Mod
pop
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56路
Pink
Jum
psuit
_Sof Shoe t Core s_Du ckfee t
ROKing magazine
by M
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Rainb
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Joy R
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Long one-piece dress_Paul & Alice
Pink leather jacket_Joy Rich ⦲Ⓧ౩ᯱ⍴ +PZ 3JDI White swim one-piece dress_Soft Core ⪵ᯕ✙ ᜅ᭵ ᬱ⦝ᜅ 4PGU $PSF Shoes_Duckfeet by Modpop ᝁၽ %VDLGFFU CZ .PEQPQ
SPRING FLING
·59
INTERVIEW
Exquisite Korean Craftsmanship -Old and new
The man who brings gold to life -
Craftsmaster, Kim Jong-mok Editor_Shinjae Sung
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ROKing magazine
Kim Jong-mok is a well known and respected master craftsman in Korea and abroad. He is famous for two reasons: there is seldom an intricate design he cannot conjure from his workshop and unlike many master artisans around the world, he is generous with his skills. Cheesy as this may sound, Kim uses his powers for good. His masterpieces usually cost a fortune but instead of making and selling his work, he gives back with his own teaching facility in Seoul. Maestro Jewelry College is an academy that teaches everything from basic do-it-yourself to high-end couture jewelry. Students of various backgrounds enroll in courses there that otherwise would be very expensive to take. Kim has also worked with the Korean government to run specific programs that help people live their dreams in the jewelry field by learning new skills in handicrafts for little or no charge. Many of the teaching staff there were former students that Kim himself taught a few years back. I was lucky enough to get a glimpse of some of Kim’s splendid craftsmanship at the Korea Fashion and Jewelry Festival at Coex last year and was instantly hooked.
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How did you get into the jewelry business? Work in Korea was scarce in the 1970s. I was living in Yangyang, Gangwon at the time and I thought I ought to learn some skills so I moved to Seoul. After considering various occupations I decided to learn jewelry craftsmanship and appraisal. Craftsmaster is an honorary title given to a select few nationwide. What does it mean to you to be a master craftsman? To fill a position that is respected by others in this field and be recognized for the skills I have in my area of expertise requires endless amounts of skill development and hard work so as to contribute to Korea’s growth. Through this work I believe a craftsmaster obtains, carries on and heightens his or her worth. What is the most important factor in your work? Jewelry pieces largely consist of creative designs that are used for gallery exhibitions and consumer product designs in which the beauty and value is increased and designed according to the wishes of individual customers. When I make creative jewelry I usually consider Korean beauty as a theme. I use Korea’s nature and traditional Korea as the main concepts. Where do you find inspiration? Structures in everyday places, stones at my feet, broken twigs and branches, everything and anything can be brought to life as a wonderful piece of art. What separates your masterpieces from other jewelry pieces? What I find most important is to keep the allure and beauty of each gem at its best and at the same time make sure there is no damage. One of the three important points I stick to is stability – this keeps the jewel safe and well preserved. Polished and delicate craftsmanship skills is the second and increases the worth of each piece. Last but by no means least is the importance of wearable, beautiful designs –this is important so pieces are comfortable to keep on and something customers want to constantly wear and show off.
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Where can foreigners visiting Korea go to see beautiful Korean jewelry exhibits? To see and experience various Korean artwork, the Korean Master Artisans’ Exhibit Gallery near Insa-dong is a good place to start.(The Korean Master Artisans’ Exhibit Gallery is located at 102-203 SK Herbville, Kyungun-dong, Jongno-gu, Seoul, Korea.) How did Eastern and Western jewelry craftsmanship methods differ in the past? In ancient times, Eastern jewelry was mainly made with pure gold using unique workmanship methods such as granulation and imprint. Western jewelry craftsmanship was based more on gold alloys and precious jewels making the pieces distinctly more extravagant. How does Korean jewelry craftsmanship stand out from other countries? These days there aren’t many differences in craftsmanship per se and what is left is the unique identity and design of each different artist worldwide. But if you think in terms of the technical, Korean craftsmanship currently excels all others. Korea is the longest reigning champion in the World Skills Competition, how do you think Korea can promote this kind of high standard in jewelry craftsmanship internationally? People in this business shouldn’t trust just their talent but have faith in their effort and patience. First place at the World Skills Competition is something that requires lengthy training that isn’t always obvious to the average person. It takes a great deal of concentration on your work and the strength to resist doing all the other things you want to do ordinarily. In what way should Korean craftsmanship advance in the future? In the past, jewelry craftsmanship was thought of as too extravagant and luxurious to be considered an industry. There were many obstacles before getting to the developed jewelry industry
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we have today. Unfortunately there are still many necessary improvements to be made. The government has invested in and created many jobs in the jewelry business, aware of it as a higher value-added business whereas those actually in the business are unconcerned. Individuals in the jewelry business should be able to improve their work themselves. For this to happen, educating people in the jewelry business is crucial, resulting in world-renowned Korean-made jewelry brands that can compete with current household names like Tiffany & Co. or Cartier. There are many training courses at Maestro Jewelry College(Cheonho-dong, Seoul) and I hear some of them are free. What kind of programs are they? Maestro Jewelry College started off in 1997 as the Kim Jongmok Jewelry Manufacturing Academy and changed its name when it was designated by the Ministry of Labor as a jewelry college in 2003. In 2007, the Ministry of Education, Science and Technology designated the college as an educational facility with grade-credit recognition. We have an industrial arts undergraduate course in which students can major in jewelry design for two years(four semesters). Students
enrolling in this course can apply for a full scholarship. All selected freshmen will be awarded full scholarships and if they have an ‘A’ average, scholarships will be extended. In short, hardworking students can graduate without paying any educational fees. Students study seven mandatory subjects, jewelry appraisal, jewelry design, CAD design, jewelry marketing, invertment casting, jewelry craftsmanship and gemology. They can also study 19 optional courses that are essential when working in the jewelry industry and there is a promised 100 percent employment rate. Among Maestro Jewelry College’s graduates is Ka-ram Kang, who won gold at the Japan International World Skills Competition in 2007. Maestro Jewelry College has been rated highly, facilitating realistic hands-on working experience for all our students. Since 1997 to 2010 we have had approximately 4300 students graduate from this college.
Roking Magazine thanks Mr. J.M. Kim for his cooperation. Kim Jong-mok Jewelry is located at 84-1 Cheongdam 2 Dong, Gangnam-gu, Seoul, Korea. Maestro Jewelry College is located at 137 Lotte Cinema Building Floor 8, Doneuy-dong, Jongro-gu, Seoul, Korea.
[Kim Jong Mok Jewelry] http://www.ljd.kr, [Maestro Jewelry College] http://mjc.kr
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Exquisite Korean Craftsmanship -Old and new
The happiest art:
Korean ball embroidery 64路
ROKing magazine
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Lee Ji-eun is the only remaining handmade-embroidery ball maker in Korea. Handmade ball embroidery is a traditional Korean art and technique that is no longer recognized in Korea. Lee Ji-eun, who has successfully carried on this traditional art, says it is an art that can make people happy.
Tell us how you first got into handmade ball embroidery? My grandfather, who put his life’s work into researching embroidery, was a Yuldang artist. Handmade ball embroidery was one of the craftworks he specialized in. I learned handmade ball embroidery from him. It was something I watched him do all through my childhood, so at first I didn’t find it different or interesting. It was only after I came back home from college in the U.S. (Fashion Institute of Technology, New York) that I fell in love with how beautiful and delicate his work was. There were fewer and fewer people wanting to learn my grandfather’s craft so I said I would try, which made him really happy. The time I spent with him learning his trade and making handmade embroidery balls is a part of my life that I cherish dearly. I am very grateful that my grandfather taught me the skills I have now so that I can teach others this special art. What part of making handmade ball embroidery is the hardest and how rewarding is it?
The hardest thing about handmade ball embroidery is starting in the first place. These days it is easy to order a do-it-yourself kit online and have a package delivered. But handmade ball embroidery is difficult to begin because you have to clump together a ball of cotton to make the foundation and wrap thread around it. At first it is hard to keep the circular form of the core nice and pretty because the thread is wrapped around the cotton ball more than a thousand times. If you wrap it too much on one side of the ball it becomes crooked. Evenly wrapped balls call for controlled, steady handwork. Easy-to-find polystyrene balls are sometimes used but the embroidery looks better when done on cotton balls. After you finish the foundation the embroidery is easy for any child or adult of any age. Decorating and hanging my pieces afterwards and giving them away as presents makes the somewhat grueling process of making the embroidery balls worthwhile. You’ll be surprised to hear that the most I get out of my art is the process itself, however difficult. Each stitch helps me
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let go of my fears and worries, and by the time I finish a whole ball I feel rested and at peace with myself. Tell us about your most prized piece. I treasure all my handmade embroidery balls but these days I like the lotus-flower patterned balls I am currently working on. Embroidery balls can have different patterns and an even larger palate of colors, but the ones I am making now (lotus) are my first most heartfelt pieces. I recently finished making a hundred balls of the same lotus pattern. I will keep working with these pieces and will be introducing more traditional patterns along with traditional Korean wooden doors. Where do you find your inspiration? Inspiration is everywhere. Right now, it is spring so I might embroider ume flowers lined with light greens and pinks. Many traditional designs I take from Korea’s traditional Buddhist temples like my grandfather used to. Korean door designs can be inspired by things like the shape of traditional Korean roof tiles or even various sun patterns. What is special about ball embroidery when compared to other handicrafts? Unlike other crafts, handmade embroidery balls are made from scraps, things that you would otherwise throw away. Old duvets, cotton wool and secondhand clothes are all things that instead of being discarded could be used to make the core of the ball. The ball will be wrapped around with string and a brilliant, eco-friendly ornament is born! That is why after you start handmade ball embroidery, you’ll start realizing the importance of “stuff.” We are all swimming in an abundance of material and yet do not know how to care about it and reuse it. Every day we throw things out and buy new stuff without truly understanding the importance of existing material. Even the smallest objects have a place in this world and a reason for being here. Handmade ball embroidery has made me realize their existence. Another great part of this art is that there is a chance to see Korea’s traditional patterns and illustrations with more insight. Our past, history and tradition are all things that must be cared for. In the 21st century, our lives are too busy and we never have time to get in touch with our roots. Customs are important and ball embroidery appeals to this type of traditionalism.
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A lot of people think ball embroidery is a Japanese art. How is current ball embroidery in Japan different from traditional Korean handmade ball embroidery? China, Korea and Japan all have a history in handmade ball embroidery. If you think of it that way, it is more China’s craft because that is where the embroidery skills were first developed. I visited Gumamoto Kyushu in Japan, where they still have well-kept demaree. It was amazing to see how they had developed the art using splendid gold and silver threads. The most common patterns used in Japan would be chrysanthemums and diamond shapes. They use colors often found in Japan and a shiny type of lillian string. Each country has a different picture to draw and Japan’s demaree is very different to Korea’s embroidered ball. Just as my Yuldang grandfather’s life was expressed through his art because he studied dancheong (multicolored paintwork on traditional Korean buildings) he used many traditional Korean colors such as O-bang and O-jeong (five colors: yellow, blue, white, red and black). The most widely used thread in traditional Korean ball embroidery is spun yarn, kkonsill and kkalkkalsa, which both are traditional Korean materials. I am also inspired a lot by nature. Azaleas and lotus flowers are all easily found in Japan as well but I obviously tend to use Korean colors. I believe tradition can move forward too. As we create new things, our tradition bonds with these new links to create something even better. That is how tradition develops. These colors in our art not only represent different countries but it goes further to show different work from individual artists. Where can visitors get a taste of traditional Korean handmade embroidery balls? There is a gallery in Insa-dong but I haven’t started selling pieces yet because of the time it takes to make each ball. At the moment, I keep most of my pieces and show them to people only through exhibitions. I have also written a book to help beginners learn how to get started. I would
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really like a good space to use with people who have an interest in this art and hold year-round exhibitions. How can I start learning ball embroidery? It isn’t something that can happen in a short amount of time. I did try giving classes to students interested but it took too much time to teach each individual which is why I wrote a book on the subject. In the beginning I suggest you use the book. Afterward, feel free to contact me personally to ask for advice or help and I will try my hardest to be of assistance. Understanding the basics by reading what I’ve written in my book is more important in the beginning so don’t expect a masterpiece from the very start. The basics are very simple and easy to understand. Once you get the hang of the basic principles of ball embroidery, you can start making a core and then you can start wrapping thread and finally stitching various patterns and colors. But like I mentioned already, the foundation is very difficult to make. Sometimes I send, people who ask for premade cores, some of my own if they are having a particularly hard time starting. There is an often used Korean saying, “well begun is half done.” If you’re thinking about it, just give it a try. You’re the author of the book, A Beautiful Tradition Embroidered: Handmade Embroidery Balls. Tell us about this book. It contains information on my Yuldang grandfather’s life work and a detailed manual to making handmade embroidery balls. If you think of the ball as Earth and divide it by latitude and longitude it becomes four parts, which is the easiest method. The hardest is 10 parts and the book introduces both methods as well as eight other styles of making embroidery balls. If you use these instructions you can make an infinite
number of different pieces. I urge you to not just look at these beautiful creations but to make them with your own hands; it is a completely different experience. What can the art of ball embroidery become to the average city dweller? It can give people their very own precious treasure. Many people have forgotten that the important things are small, easily unnoticed and always near us. These are the things that mean something in our lives but are easily missed because so many people these days are too busy with work, money or superficial ties. Before I started making traditional embroidery balls I was constantly engaged and busy. I never had time to look around and I never saw my embroidery balls. I had to be millions of miles away from these precious objects to have an epiphany and realize the truly meaningful things in my life. Each stitch brings me closer to the things I want in life. I believe they (embroidered balls) can make wishes come true. How should traditional Korean embroidered balls develop as a craft in the future? I never wanted ball embroidery to advance in any way than it already has. My grandfather lived a full and happy life. He never once raised his voice or was angry and he was never materialistic and always lived life as if it were the most beautiful thing in the world. I can feel that life as I make my work and it is a precious legacy that I can’t keep to myself. That is why I started sharing it with other people. Even in a world so full of substance and matter, many people are frail-minded or suffer from emotional disorders. I learned warmth and love from my grandfather’s embroidery. I want to share that good energy with people who are willing to take the time to love themselves by relaxing from hectic city life and trying their hands at embroidering these small balls of hope.
Check out Lee Ji-eun’s book: A Beautiful Tradition Embroidered and her blog(blog.naver.com/lje77777)
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An Artist’s Amazing journey for freedom
editor_ JUNG-YOON CHOI PHOTOGRAPHY_ MATT DOUMA
Song Byeok, 42, carries a rolled canvas under his arm and blends in perfectly with the swarms of students and other artsy types in Hongdae. Song has completed a master’s in Fine Arts at Hongik University, one of Korea’s most prestigious art schools. He has recently had his first solo exhibition. No one can tell from looking that he was a propaganda artist in North Korea for Kim Jong-il’s regime. Song greets his guests at his studio in a shy and soft voice. He wears cool designer glasses and neat casual attire. No one can tell from looking that this man has lived through many life-threatening moments. Just ten years ago, he crossed Tumen River to escape starvation.
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Song tells the tale of his life in North Korea through his faint northern accent.
ripped jeans and tell us that it’s because they can’t afford to buy decent clothes.”
“It was no way to live. You just don’t have any
Song, upon noticing a female classmate’s ripped jeans, offered her a needle and thread.
idea of freedom,” says Song of day-to-day life in North Korea. “After defecting to the South I finally understood the true meaning of being free.” Many defectors coming to Korea have a hard time finding jobs and adjusting to the culture. Song was no different in the beginning. However, he had a distinct skill of his own: his
art.
In the beginning, he mostly painted sceneries. “I just wanted to draw beautiful things then,” said Song. “But after years of painting and exploring, I finally learned that I had to express my
feelings and send messages across through my work.”
In North Korea, he was used as a puppet of the regime. Through the years, Song slowly found his own voice. “In the North, you get a blueprint of exactly what you’re supposed to draw,” said Song. “If you do anything other than what is given to you, it is reason enough to be sent to a gulag.” Although Song attended one of the best universities in the north, he felt that the education in the south would be more enriching. “In the North, Western artists were shunned and criticized. The ‘Birth of Venus’ would have a black sticker over her breasts.,” said Song. It was in his re-education that Song experienced many levels of culture shock. “They show us propaganda films that depict South Korea as a deprived, starving place,” said Song. “They had captured homeless people from the train stations in South Korea and edited it so that the entire nation would look like it was starving. Also, they would feature scenes of young people on the streets wearing fashionably
1)See 37.5x45cm acrylic on hanji 2010 2)Give a Taste 29.7x30cm acrylic on hanji 2010 3)Longing 122x48cm acrylic on dak paper 2009
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Song began school with the intent to become an art teacher. He soon dropped that idea and advanced to graduate school. He started experimenting with a totally new style: satirizing the Kim Jong-il regime. “I wanted to bring awareness of what’s going on in the North through my artwork,” he said. “And the best way to do that was through satire.”
4 The piece that attracted the most attention was the painting of Marilyn Monroe in her iconic “Seven Year Itch Pose” but with Kim Jong-il’s head on top of the body.
4)A Bright Joseon 41.5x136cm acrylic on dak paper 2010 5)To Undress or Not 95x184.2cm acrylic on hanji 2010 6)A Produce Utopia(2) 91x65cm acrylic on hanji
“When I saw the picture, I immediately knew what I wanted to do,” said Song. “She is trying to pull down her skirt to hide something and Kim Jong-il is doing the same thing – hiding something under his skirt.” Song held his first solo exhibition “Forever Freedom” in January this year. This drew major attention from Korean media as well as international media. Most works depicted Kim Jong-il and satirization of his regime. Other works included a collage of letters between Song and his sister. “I wanted to ask the people the question, ‘Do you know what freedom is?’,” said Song. “And I also wanted to raise awareness of the horrific life
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conditions in the North.” Since coming to the South, Song has had financial struggles. Before the exhibition, he had to do manual labor to earn enough money for his painting materials. Now that some of his work has sold, Song doesn’t have to labor as much. “It’s a dilemma. I still have a lot of debt including tuition,” said Song. “But when I think of what kind of fortune I have here; to be able to draw what I want, that kind of struggle is almost enjoyable.” His studio is where the artist finds peace and serenity. “I often work all day without eating. Once I start concentrating, it’s hard to break away,” he says. Now he is working on projects that depict Kim Jong-il meeting aboriginals in Africa. “The aboriginals are the
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embodiment of true freedom,” said Song. “I wanted to juxtapose Kim next to them and explore the theme of freedom once again.” Song has lofty goals. “I don’t want to stop at just talking about the issues regarding the North,” he said. “I want to bring
to light the unjust regimes and oppressed people of the world. I would like to go on touring the world sending messages as an ambassador of freedom.”
7)Hope 90.5x72.5cm acrylic on hanji 2010 8)The Search 90.5x30cm acrylic on dak paper 2008
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An undying passion for music:
1st generation Jazz musicians of Korea
EDITOR_ JUNG-YOON CHOI IMAGE COPYRIGHT_ ISSERSCENE
72路
ROKing magazine
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‘Moonglow’ is a hole-in-the-wall jazz bar located in the back alleys of Hongdae, the place for indie and live music in Seoul. The sounds emanating from the venue are that of lively off-beat drums with syncopated sax riffs flowing freely on top of a hot piano. Stepping down to the baser level, there is a distinguishable energy in the place. The vintage-themed dark interior is effortlessly cool, with a yellow hue coming from the lights which create a warm atmosphere. But it’s the greyhaired musicians on stage who garner all the attention. They fill the house nightly with the joyous sounds of their music. Whether they are ponytailed, wearing pork-pie hats or asymmetrical print scarves, they all have a unique style. Their wrinkled hands busily move up and down the instrument. There is a powerful drive. They switch to playing ballads, and there is something deep and profound in their playing. Treating each note carefully as if new born babies, there is an expression of satisfaction on the lips of each one of the players. They are the socalled ‘1st generation jazz musicians’ of Korea. In South Korea, jazz was a rather unpopular and unknown genre. “There was no ‘Jazz’ or ‘Blues’ section at a music store a decade ago in Korea,” said Hitch Kim, an owner of a music promoting agency. “I’d up a record company and ask for someone in charge of jazz, and the person on the phone would not understand what I had asked for.” However, that has changed a lot in recent years. Jazz still remains far from the mainstream, but at least there are more people drawn to jazz and appreciative of the music. There are
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various jazz festivals held annually, reaching out to the general public. Little does the public know, jazz has been played in Korea for more than five decades. Korea’s jazz history was paved by a number of people who fell for the genre. These musicians first got in touch with jazz in their teens in the 1950s and 60s, mostly through the Armed Forces Network radio for U.S. troops. Shin Kwan-woong, 65, is a pianist and the owner of Moonglow. He plays the role of host for ‘1st Generation Jazz Musicians’ Night. Featuring six regulars and six featured musicians, the first generation jazz artist has been performing at this cozy little club every Thursday for the past decade. In 2009, the club nearly closed down due to financial problems and lack of customers. This changed last year when a documentary film featured the graying musicians. The film, titled Bravo Jazz Life, tells the story of Moonglow and the people who come to perform there. Chasing the musicians’ through their day to day life, the film tells the tale of Korean jazz giants who fell for
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jazz and never looked back. The film created a buzz, and the musicians finally got the public attention they much deserved. “I first heard jazz on American base radio when I was 13,” recalled Ryu Bok-seong, a percussionist featured in the documentary. “I didn’t know what the music was, but I knew that I had to play it.” After searching every music store in town, he learned that he had heard ‘Straight, no chaser’ by Miles Davis and John Coltrane. “I started helping out as stage crew for the band that played for U.S. troops, and eventually taught myself how to play jazz drums,” said Ryu. “You got fired when you sung blues or jazz at clubs back then,” said Park Seong-yeon, a jazz vocalist and owner of the very first jazz club in Korea. “But every time I felt lonely and frustrated, I told myself that this will help me sing blues better.” Jazz critic Nam Moo-seong, who directed the film and produced two concerts under the same name, says it was about time to make a documentary so that South Korea can appreciate its own roots of jazz. “Without these people, there would be no ground for jazz in Korea,” said Nam. “A lot of them are dying. So somebody needed to tell these musicians’ stories.” “I’m just glad that we first generation musicians can continue playing here for the rest of our lives,” says Shin. “It really does mean a lot to us musicians to be able to play.” There have been sour notes while trying to make it as a jazz musician in South Korea. Many of the musicians’ lives had been damaged by the passion for the music. Ryu’s obsession with buying better instruments and tens of thousands of jazz records ended his only marriage, his wife eventually walking out with the couple’s four daughters. Now divorced, estranged from his children, he is uncomfortable discussing that part of his past.
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Park Seong-yeon, who had kept her jazz bar Janus for 32 years, had gone bankrupt many times. Many nights she fought off drunk customers, and many nights didn’t even have a single guest. But even then, she got fully dressed and made herself up and performed on stage – for herself. Now Moonglow is always filled with customers who come to hear live music from Korea’s jazz masters. The musicians play with relish and don’t show any sign of slowing down. When asked if she would retire after a certain age, Park answers with simple grace:
“I just love jazz so much, and know it’s the best thing in the world. I have to be able to perform. When my time arrives, I want to die on stage. That’d be an honor.”
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Real Jeju Story
Vote for New Seven Wonders!
WORDS_ PARURU, EUNJU AHN, JUNGYOON CHOI EDITOR_ SANG-AA PARK PHOTOGRAPHER_HEE-KEE MIN TRANSLATED FROM KOREAN_ SEOJUNG HA
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Walking along the Olleh-trails with a distanced view of snowcapped Halla Mountain and coastline, trifling hideout spots attract the eyes. Unlike big guide books, this scenery speaks with emotion as stories are told by people who have toured Jeju. Jeju-do, Korea’s most renowned vacation destination, an island nominated for the Seventh natural wonder of the world. Through the eyes of four travelers, the real story of Jeju begins.
Korea’s Top Vacation Spot, Jeju Island
멀리 설경이 펼쳐진 높은 한라산과 해안선 느끼며 걷는 올레길, 그리고 이곳을 걷다 보면 만나게 되는 소소한 볼거리의 내 작은 아지트들. 이런 제주도의 모습은 거창한 가이드북 보다는 제주도를 여행한 사람들의 소소한 이야기들에서 더욱 정감있게 묻어난다. 한국을 대표하는 휴양지이자, 세계 7대자연경관 후보에 이름을 올린 아름다운 섬, 제주도. 이곳을 바라본 4명의 눈으로 보여주는 진짜 제주도 이야기가 시작된다!
대한민국의 대표 휴양지, 제주도!
ROKing magazine
Surrounded by vast fields, rugged mountains and the endless sea, Jeju is an island with distinct beauty. Situated to the south of Korea, the warm climate and breathtaking scenery has made it become a holiday destination enjoyed by countless visitors across the globe. It also promotes many leisure activities and much tourism open to travelers in Korea.
산과 들, 바다가 어우러져 독특한 아름다움을 자아내는 섬, 제주도는 한국의 남쪽 바다에 위치하고 있으며 따뜻한 기후와 아름다운 경관이 더해져 국제적인 휴양지로 각광받고 있다. 또 한국의 한 관광, 레져 등 많은 볼거리와 즐길거리를 갖추고 있어 여행객들에게 사랑 받고 있는 여행지이다.
1. The Jeju Tangerine: The warm climate is perfect for tangerine fields. Sun-showered, the fruit ripens into a vibrant orange color, giving birth to top quality tangerines.
1. 제주감귤: 기후조건이 좋은 남쪽 섬 제주도는 온통 노란 감귤밭으로 이루어져있으며, 가장 좋은 품종의 귤이 재배된다.
2. Mt. Hanla: At an elevation of 1,950m and the highest mountain in South Korea. Near the end of the 3rd century, it was a dormant volcano that erupted basalt and trachyte lava. At the top is the crater-lake, Baeklokdam and the topography of the volcano gives way to a coastal region which makes for a an interesting sight.
2. 한라산: 높이 1,950m로 남한에서 가장 높은 산이며, 3세기 말 화산을 분출한 휴화산이다. 정상의 화구호 ‘백록담’과 해안지대에 펼쳐진 화산지형이 독특한 멋을 자랑하는 장소이다.
3. Olle Road: Nicknamed as Korea’s Camino de Santiago, Olle Road is the best hiking course on the island. (Olleh is Jeju dialect meaning narrow alleyway)
3. 올레길: 한국의 카미노 데 산티아고 길이라 불리는 올레길! 걷기 좋은 길들을 선정해 만든 제주도 최고의 도보여행 코스이다. (*올레는 제주도 방언으로 좁은 골목을 뜻함)
Two hundred million years ago, Jeju was an island with high volcanic activity. This is why many of Jeju’s souvenir’s are made with basalt!
200만년 전 여러 차례의 화산활동으로 생성된 화산섬, 제주도. 이 때문에 제주도를 대표하는 기념품 중 대다수는 현무암으로 만들어진 제품이라고 한다! SPRING FLING
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Things that may only be seen in fairy tales or in foreign countries can be experienced in Jeju, such as feeling the fresh breeze near the forest while sitting inside a train. It was last October, when I first saw a train running into Jeju’s natural forest, Got-za-wal. At that moment, I could picture the winter forest covered with snow.
Residents of Jeju could only dream of riding a train as neither train or railroad ever existed on the island before. Although adults have chances to ride trains when they visit the mainland, children only dream of riding a train in their imagination; building a fantasy of trains among them. Located at an altitude of 400m, Eco-land is where Jeju’s first railroad was built. With heavy snow it is a bit difficult to reach. I visited the site imagining picturesque scenes of snow capped Got-za-wal (Jeju’s unique forest), but was deeply surprised upon my arrival. The themed train ran along a snow-covered field, and I could barely open my eyes because of the sunshine reflecting off the white field of snow. Offering a stunning clear blue backdrop, the sky was simply amazing. Unlike last winter when I visited, I saw more as the view naturally calls a lot of attention. The horn was blown and the train filled with people departing the main station (the train circulates a 4.6km-long railroad track going back to the departing station). Eco-bridge Station, with a large lake 20,000 pyeong wide allows riders to view and enjoy the scene while sitting at the Water tables. The Water-café and Water-cycles provide exciting leisure experiences. The freezing cold covered the lake with ice when I visited. This was a rare sight as Jeju tends to be fairly warm throughout the year.
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ranch site where you can experience a beautiful lake and windmill, as well as a hovercraft that goes anywhere from lake to grass field. (Unfortunately, the lake was frozen at the time.) The following station at Eco-bridge is the most beautiful Picnic Station, often making people truly believe they are in a wonderland. The green grass field was lightly covered with snow offering a much more beautiful scene. The open grass field is designed for children to run about freely. Cute and childish items that may exist only in fairy tales are placed in the center of the field, reminding people of their childhood memories. As the railroad was constructed by utilizing the footprint of people who lived in the Got-za-wal area, it was possible to avoid significant environment damage. The train consisted of five group locomotive carriages and four passenger carriages. All the trains were imported from Britain and each group cost about 800 million won. Although the maximum speed of a train is 17km, these run at a speed of less than 5km for safety purposes. It takes about an hour to circulate the railroad course. Continually, the train runs every 25 minutes and passengers may transfer freely at any of the stations within the theme park, making this train ride very unique. Along with existing attractions, the train within the forest allows passengers to observe the nature and scenery while staying on the train, approaching roe deer and other wild animals living among the eco-friendly Halla Mountain. Come join the world of fairy tales at Eco-land where it is blossoming as the ultimate tourist destination of Jeju. *Tour Information: Jeju-do, Jeju-si, Jocheon-eup, Daeheul-ri, 1221-1 (T: +82-64-802-8000)
While observing and experiencing the natural scenery around the lake, people who got off at the Eco-bridge station walked toward the next station, Lakeside Station (you may remain on the train if you don’t want to walk). Lakeside Station is located on an old farm
Forest-running Train! Train Theme Park
‘Eco Land’
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SPRING FLING
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동화 속 또는 외국에서나 볼 수 있었던 꿈같은 일이 제주에서 일어난다!
이렇게 처음역인 에코브리지 역에서 내린 사람들은 호수주변의 빼어난 경관을 감상
열차에 몸을 싣고 자연림의 맑은 공기를 가슴으로 들이키며 달려볼 수
하며 그 다음역인 ‘레이크사이드’ 역까지 걸어가게 된다. (물론 걷기가 불편하다면
있다는 것 자체만으로도 가슴 숲을 이루고 있는 한라산 중턱의 원시림.
그냥 열차에 몸을 싣고 가도 좋다!) ‘레이크사이드’역은 그 옛날, 말을 기르던 목장
제주의 허파라 불리는 제주 곶자왈 천연 숲 속을 달리는 열차를 직접 본 것은
부지를 그대로 활용해 만들어진 곳으로 아름다운 호수와 풍차, 그리고 잔디밭을
지난해 10월이었다.
자유자재로 오가는 호바크레프트 등을 즐길 수 있다.
아직 짙푸른 녹음이 가시기 전이라 그런지 정글림과 그 속을 달리는 열차가 잘 어우러져 이국적인 풍경을 만들어 내는 모습을 보고는 겨울 한복판에
그 다음 역은 바로 에코랜드에서 가장 아름다운 동화 속 풍경을 간직하고 있는
하얀 눈이 소복하게 쌓이면 더욱 환상적인 풍경이 그려질 것이라고 예상했었다.
‘피크닉 가든’ 역이다! 푸른 잔디가 드넓게 펼쳐지는 곳이지만, 내가 찾아갔던 겨울 에는 하얀 눈이 소복이 내려 오히려 더 멋진 풍경을 그려내고 있었다. ‘피크닉 가든’
열차 또는 철로 자체가 전혀 없는 제주도에서 열차를 타본다는 것. 이는 제주 사람
의 넓은 초원에는 아이들이 마음 놓고 뛰어 놀 수 있도록 여러 군데에 세심한
들에겐 꿈같은 일이었다. 그나마 어른들은 육지에 나갈 일이 있을 때 간혹 타보긴
배려가 묻어났으며, 초원의 한가운데에는 정말이지 동화 속에나 나올 것만 같은
하지만 한창 커가는 아이들에겐 영화 속에서나 꿈꿔 볼 수 있는 소중한 체험이기도
아기자기한 아이템들을 널려있어 잠깐이라도 동화 속 주인공들이 누릴법한 즐거운
했다.
시간을 가질 수 있는 아름다운 곳이었다.
제주최초의 궤도열차가 만들어진 ‘에코랜드’는 중산간 해발400m고지에 위치하고 있어 폭설이 내리는 한겨울이면 이동하기가 만만치가 않다. 눈이 하얗게 내려앉은
궤도열차가 만들어진 이곳은 제주도의 곶자왈 지대로 오래 전에 사람들이 살았던
곶자왈 지대의 그림 같은 풍경을 예상하고 찾아왔는데, 행운이 따랐다고나 할까?
흔적, 그리고 사람들이 밟고 다니며 자연스럽게 만들어진 길을 최대한 이용하여
예상보다 더 환상적인 풍경이 눈앞에 펼쳐지고 있었다. 설원 위를 헤치며 미끄러
레일을 설치함으로써 환경훼손 자체를 최소화 하였다고 한다. 제주 최고의 관광지
지듯 달리는 테마열차! 마침 기가 막히게 파란 하늘에 따사로운 햇살이 눈밭에 내려
로 부상할 것 같은 예감이 드는 에코랜드, 동화 속 세상을 만나고 싶다면 이곳으로!
앉아 눈도 제대로 뜰 수 없는 아름다운 정취를 만들어 내고 있었으며, 눈앞에 펼쳐진 동화 같은 풍경에 탄성이 절로 흘러나왔다.
*여행정보: 제주특별자치도 제주시 조천읍 대흘리 1221-1번지 (T.064-802-8000)
사람들을 가득 태운 열차는 경적을 울리며 메인역이자 종착역이기도 한 이곳을 출발한다. (총 4.6km를 돌아 다시 출발했던 역으로 돌아오는 궤도 형태로 운행) ‘에코브리지’역에는 2만여 평에 이르는 아름다운 호수가 자리 잡고 있다. 호수 위로 수상 테이블이 놓여 있어 아름다운 경치를 마음껏 감상할 수 있으며 호수 위에는 수상카페와 수상 자전거 시설이 들어서 있어 즐기며 쉬어갈 수 있게 해놓았다.
숲 속을 달리는 열차! 열차테마공원 ‘에코랜드’
Jeju Island blogger ‘Paruru’ TISTORY BLOG: http://jejuin.tistory.com DAUM BLOG: http://blog.daum.net/ykm824 Tistory Best Blogger 2010 National Police Agency’s Fall in Love Press Corp. Jeju Tourism Blog Press Corp. — 제주도 전문 블로거 ‘파르르’ TISTORY BLOG: http://jejuin.tistory.com DAUM BLOG: http://blog.daum.net/ykm824 2010 티스토리 베스트 블로거 경찰청 폴인러브 기자단 제주관광블로거 기자단
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Olle Trails
A New Point of View from Jeju Hiking has become a favorite escape for city people looking to escape routine. The big question is, where to hike? Jeju Island, the most popular vacation destination in Korea, has developed 21 trails along its coastline as well as inland.
-Tips for making the best of Olle hiking:
-What is Jeju Olle? “Olle” [Ole] is the Jeju word for a narrow pathway that is connected from the street to the front gate of a house. It also sounds similar to “would you come?” in Korean. So Jeju’s “Olle” can be interpreted as ‘Would you come to Jeju?’ Myung-sook Suh, founder of Jeju Olle and former chief editor of a weekly news magazine, wanted to create these trails to show off the hidden beauty of her hometown. Suh and a team of volunteers mapped out the trails and by September 2007, the first trail was open to the public. Since then, the Jeju Olle exploration team has created a combined total of 200km of walking trails in Jeju Island. New routes are still being explored in addition to the twenty-one current trails. Jeju Olle hopes all who explore the Jeju Olle trail routes gain “peace, happiness and healing.”
Edited by JUNG-YOON CHOI Photo courtesy of (c) Jeju Olle Excerpts courtesy of (c) Jeju Olle
-Offering a variety of choices: Olle is for Everyone! The 21 trails encircle the beautiful Jeju coastline. The trail takes the hiker everywhere from the mountains to the sea. There are also trails for everyone including shorter, easier paths for the elderly and beginners and longer, more complex trails for experienced hikers.
Minimal preparation is needed for the Jeju Olle trails. A simple horse-shaped sign, called “Ganse” is located on the trails and indicate which way to go. Blue arrows and flags on the trail also serve as route signs. Head-to-toe hiking gear is not necessary, but it is important to wear comfortable shoes with a good grip. There will be varying terrain. Be careful not to rush through the trails so as not to get lost. If you do happen to lose your way, ask one of the other hikers on the path and try to remember which direction you came from. It is to your convenience to keep some cash on hand for food and water. Perhaps most importantly Jeju Olle should be visited with open eyes and an open mind. Be prepared to take in the sights. and to accept serenity.
SPRING FLING
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Full of Mystery,
‘Woo-do Cave Concert’ Harmony of sound within nature Magnificent yet beautiful mystical ‘cave concert’
Woo-do, an island within an island is famous for eight beautiful scenes and its two caves. One cave, located on the east hill, is believed to have been used as a home by whales. The other cave is called Dong-ahn Cave, which resembles the nostrils of a whale. Sounds full of mystery echo out of here as the ‘Woo-do Cave Concert’; titled as tenor Hang-bok Hyeon’s ‘Gong-myeong.’ Although the concert had to be postponed due to the weather, about 150 listeners have visited the “whale nostril” cave to experience the mysterious echo of the cave. Titled as ‘love and friendship’ for section 1, and ‘han and shinmyeong’ for section 2, tenor Hang-bok Hyeon, Pianist Dong-yong Lee, and dancer Hee-sook Kim are past special performers. However, the piano may have brought the most attention. When the grand piano was installed inside the cave for the first time, it seemed like a “Mission Impossible.” Since an item so large needed to be carried inside the cave from the sea, the transport had to take place during the rising tide. Luckily, the mission was a success as the piano was carried from a traditional Jeju ship called ‘tae-woo,’ at eight o’clock in the morning. The transportation was challenging, but it was equally exciting as the ‘woo-do cave concert’ couldn’t occur at just any time. People could only arrive when the sea water in the cave was empty. Therefore, everyone had to wait for the lowest water level, sa-ri, which only happens in every two weeks. It also had to be at around three or six o’clock in the afternoon when most of the water had dried out. Also, as this concert was only held inside the cave, they wanted to harmonize the sound and natural echoes of the cave, so the tenor voice and the piano was performed in monotone, without any sound equipment. This sound touched people’s hearts. Because all of this happened inside the cave, it also had to be perfectly timed. The piano had to be cautiously transported; no sound equipment or lighting was used; and the music was performed in monotone performance. The result was a mystifying concert. The photos above offer a glimpse of this. Foreign songs and opera aria was mainly performed during the first half. Dong-yong Lee’s single piano performance of Chopin’s Nocturne was performed during the intermission. And Jeju folk songs and six Korean songs were performed during the second half. Come hear the sound of mystery at ‘woo-do Cave Concert’.
신비함으로 가득한 ‘우도 동굴 음악회’ 자연과 어우러진 진짜 소리. 그 웅장하고도 아름다운 신비의 ‘동굴 음악회’
여덟 가지의 아름다움을 품고 있는 섬 속의 섬 ‘우도’. 이곳의 팔경 중 하나라 불리는 동쪽 언덕에 고래가 살았던 굴과 고래 콧구멍을 쏙 빼 닮은 동안 경굴에 어느 날 신비로움이 가득한 소리가 울려 퍼졌다! 바로 테너 현행복의 ‘공명(共鳴)’을 타이틀로 한 ‘우도 동굴 음악회’가 그것이다. 날씨여건 때문에 한 차례 연기되기도 했던 동굴음악회에는 약 150여명의 청중들이 고래콧구멍 동굴 속으로 찾아와 신비로 가득한 동굴 속 울림을 직접 체험하며 열띤 호응을 보냈다. 1부 사랑과 우정, 2부 한(恨)과 신명(神明)으로 나눠 진행된 이번 동굴음악회는 테너 현행복, 피아노에는 이동용, 그리고 무용가 김희숙씨가 특별 출연하였는데, 가장 눈길을 끈 부분이 바로 피아노였다. 이번에 처음으로 그랜드 피아노를 동굴 내부에 설치하였는데, 설치하는 과정이 마치 특수작전을 연상케했다. 피아노처럼 부피가 큰 물건을 동굴 안으로 이동하려면 부득이 바다를 통해 이것을 동굴 안으로 들어와야 하는데, 밀물 시간에 바닷물이 빠져나가는 것을 놓치지 않고 수송 작전을 완수해야 하기 때문에 큰 곤혹을 치뤘다. 밀물 시간대인 아침 8시, 제주의 전통배인 ‘테우’에 피아노를 실어 드디어 동굴 내부로 옮겨 놓는데에 성공 했다! 또 하나 주목할 것은 바로 우도 동굴 음악회는 아무 때나 열릴 수 없다는 것 이다. 동굴내부의 바닷물이 모두 빠져나가야만 사람들의 출입이 가능한데, 보통 보름마다 한 번씩 찾아오는 간조의 절정인 사리 때를 기다려야 가능해질 수 있다. (이마저도 가장 물이 많이 빠지는 시간대인 오 후 3시~ 6시 사이여야 한다.) 우도의 동굴음악회, 이것이 특별한 이유는 바로! 테너의 목소리와 피아노소리가 기계적인 다른 음향장비의 도움 없이 단일음색으로만 열리는데, 동굴 자연공명의 조화를 이뤄 묘한 울림이 사람들에게 큰 감동을 불러일으키기 때문이다. 모든 과정에서 자연과 철저하게 시간이 지켜져야 하고, 이러한 가운데 운 반이 어려운 대형피아노를 절묘하게 옮겨 놓은 점, 그리고 음향장비와 조 명조차도 없으며 단일음색으로 동굴 속이 아니면 불가능한 연주방식, 이 세 가지의 독특함을 엿볼 수 있는 신비스런 동굴 속 음악회! 다른 곳에서는 볼 수 없는 소리의 진풍경, 우도 동굴음악회만의 신비스런 소리로 만났다.
Jeju Island blogger ‘Paruru’ TISTORY BLOG: http://jejuin.tistory.com DAUM BLOG: http://blog.daum.net/ykm824 Tistory Best Blogger 2010 National Police Agency’s Fall in Love Press Corp. Jeju Tourism Blog Press Corp. 제주도 전문 블로거 ‘파르르’ TISTORY BLOG: http://jejuin.tistory.com DAUM BLOG: http://blog.daum.net/ykm824 2010 티스토리 베스트 블로거 경찰청 폴인러브 기자단 제주관광블로거 기자단
SPRING FLING
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Tea Exploration!
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Jeju Tea Park 제주 티파크 차(茶)기행
I imagined an elegant and traditional tea house located somewhere in an evergreen tea field, but the “Jeju Tea Park” was a bit more cosmopolitan than assumed. Countless tea-ware were presented as I walked into the building with a grand jasaho sparkling with dignity. After walking through the first floor full of tea-ware collections and café ‘Da-geum Ba-ri,’ a famous patented tea ice-cream, a magnificent exhibit hall greets you on the second floor. I was amazed to see a grand-sized Puer tea(it was manufactured and imported as a souvenir from China). Also, I found a mixture of traditional tea-ware and furniture, as well as a quaint samovar from Europe conveying the history and living styles along with great stories. I could really experience the founder’s passion for tea while wandering this space. The third floor was designed to experience Asian tea culture, offering rooms displaying Korean, Japanese and China’s tea-houses. While observing quaint tea-ware from many other countries, lectures about teas could be heard as the founder and tea researchers offered tea tasting opportunities. Concealed within the shadow of Halla Mountain, the fourth floor was busy with constructions for an outdoor café. With flowers, wind and water designed as a miniature Jeju under the island’s clear blue sky, I have no doubt that this space will be a fine new destination. The founder’s intention is to bring tea to our busy society, as a new get away within our daily routine, instead of keeping the idea of tea within the cliché of silent serene. I do hope the nation’s one-and-only grand China-pot, Pure tea tablet and other quaint pieces will spread and awaken people’s curiosity and hopefully be recognized for its educational value, educating people about the value of tea.
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푸른 차 밭 속의 단아한 다도관을 연상했던 나에게 이름처럼 다소 도회적이고도 경직된 모습으로 다가온 ‘제주 티파크’ 실내에 들어서자 대단한 규모의 다도 용품들이 즐비하게 늘어서 있었고 그 중 초대형 자사호의 위엄은 가히 경이로움으로 자리하고 있었다. 1층에 위치한 작은 카페엔 차(茶)생활을 위한 다양한 진열품들과 ‘다금 (茶金)바리’라는 특허 받은 차 아이스크림이 판매되고 있었다. 그 공간을 벗어나 올라간 2층 전시관의 위엄스런 자태! 차에 대해 문외한인 나로서도 엄청난 크기의 보이차를 보고 놀라움을 금치 못했다. (직접 중국에서 기념품으로 제작해 국내에 들여와 전시했다니 정말 대단하다!) 또한 유럽 각국의 다양한 전통 차도구와 집기류, 게다가 다양하고 진귀한 형태의 사모바르가 진열되어 깊이 있는 역사와 생활양식까지도 알 수 있는 그들만의 이야기와 애환이 숨 쉬고 있는 듯 했다. 그야말로 설립자의 오랜 여정 속에 숨겨진 투자와 열정이 고스란히 담겨져 있음을 느낄 수 있게 하는 공간이었다. 3층에는 동양의 차 문화를 접할 수 있는 한국적 다실, 일본식 다다미다실, 중국의 좌식 차 문화관을 구비해 보다 다양한 체험을 할 수 있는 다양한 공간들을 보여주었다. 진귀하면서도 다양한 국가의 아름다운 차도구들의 진열, 강의와 차 체험 및 시식공간을 만들어 설립 차(茶)연구가이신 선생님이 직접 따라주는 한 잔의 차와 함께 심오한 열정을 들을 수 있는 장소였다. 그 곳을 지나 바람결에 방패처럼 한라산 그림자 드리운 4층으로 올라 가니 아직 조성중인 하늘공원은 시리도록 푸르고 청명한 하늘아래 작은 제주의 모습이었다. 꽃과 바람, 물과 한라산의 정경이 어우러진 열린 공 간으로 조성되어 옥외에서 새롭게 차를 접할 수 있는 명소로 자리 잡을 것 같은 기분이 들었다. 어느덧 나는 처음 들어설 때의 선입견은 온데간데없이 사라지고 설립자 의 혜안(慧眼)대로 차(茶)하면 현실과 동떨어져 고즈넉함과 정적으로 무장한 자연 속의 일부여야 할 것 같은 고정관념에서 벗어나, 바쁜 도심 속에서 새로운 일탈의 공간으로 여유로움과 안식이 공존하는 공간으로 다가가리라 여겨진다. 또한 국내에 유일무이하게 보유해 자리하고 있는 대형 자사호와 보이차 기념패, 그 외의 진귀한 작품들이 널리 알려져 국내뿐만 아니라, 동남아를 넘어 세계인의 호기심을 발동하고 학문적, 교육적 가치를 인정받아 각국 사람들의 발길이 끊이지 않는 날이 반드시 오리라 믿어본다. 다도인 뿐만 아니라 일반 차에 문외한인 이들에게도 차의 가치를 새롭게 알고 즐길 수 있는 명소로 자리매김하는 날이 반드시 오리라 믿으며 제주 티파크의 장대한 미래를 뒤로하고 돌아선다.
Eun Joo Ahn
안은주
Institute of Traditional Korean Fermented Foods Director Insititute of Traditional Korean Food, Jilsiru Dept. Chairman Kyungbuk Youngyang Regional Products Property Education Pyungchang Winter Olympics Host/PR(Traditional Korean Cuisine)
향토발효음식연구소 원장 한국전통음식연구소 질시루분과 회장 경북 영양 특산물 특성화교육 전담 평창동계올림픽 유치홍보(궁중음식부문)
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Museum in Jeju spurs curiosity!
<Ripley’s Believe It or Not Museum> Jeju is considered the world of museums. There are more than 30 museums registered at the Jeju Museum Association, and the number of museums on the island increases to nearly a hundred when un-registered museums are included. Roughly 10% of the national museums and galleries are in Jeju and constantly increasing. There is such a cluster of museums here that I do not particularly like museums. I often recommend people hike up Halla Mountain instead of wasting valuable time at museums. Of course, this may sound like I’m disparaging museums, but there are a number of museums that attract my attention as well. Peace Museum is where you can experience Jeju’s unfortunate history; along with Stone-cultured Park, Teddy Bear Museum, Peshiki World, and Jeju Education Museum which are all museums worth visiting. Recently, another interesting museum just opened. It is a museum of oddity where the entire display of items were collected by ‘Robert Ripley’, a cartoonist, an explorer and an adventurer during his travels through 198 countries (a distance equal to 18 trips around the globe). The ‘Jeju Believe it or Not Museum’ makes Korea the world’s 11th Ripley host nation, and the 32nd ‘Believe It or Not Museum.’ It opened at the renowned tourist destination, Joongmun, Jeju on December 24, 2010.
replicas. Do you see the guns pointing out under the headlights? The interior of the car is very tantalizing. It’s hard to believe that it’s just paper. “Believe It or Not!” This is an Eiffel tower made of tooth picks. 2 With 7,500 toothpicks, Ran Heuz from Australia completed the infamous tower in 240 days. Making such a tower requires endless patience and skill without quivering hands. What do you see? Don’t be shocked, this is a real human head! REAL! 3 The size of the head is about the size of a man’s fist. This is the head of a Hibaro Indian. Hibaro Indians would cut off their enemy’s head and shrink it to the size of a fist. Although this tradition began as a celebration of the tribe’s victory, it has become a popular souvenir for people visiting Ecuador since the 20th century. Work by John Swiwaruz from Michigan, USA, made out of trashed bicycle pieces and sled. It is an artistic robot, part crocodile, part helicopter. 4 Perry Beadle from Florida. Hanging on a pole at age 90, he was called the human flag. 5 Believe It or Not ^^
He started his collection as his cartoon “Ripley’s Believe It Or Not” began to be recognized by the public. In 1914, Robert Ripley’s friends established the Ripley Foundation, and it is continuing to publish books and build museums. The “Ripley’s Believe It Or Not” Corporation is now expanded to operating radio and television stations as well as publishing books. Other branch museums all over the world such as; the United States, Canada, UK, Mexico, Denmark and Australia - are growing as one of the world’s top entertainment corporations. “Oh my gosh…. Did this really happen?” Your jaws will drop and see some of the oddities in this once you step inside museum. True to the name, “Believe It or Not”, the museum displays the unbelievable. Although I can’t introduce all the interesting items, I’ll give you a taste. The first thing you will notice after passing the information desk is a car. Does this look real? It is a car made out of paper perfectly imitating the size and features of a real car. The model of this car is an ‘Aston Martin DB5’ 1 This is a monster car that James Bond drove in the movie 007. A knife stuck in a tire, a Pender’s machine gun, rocket launcher, an ejection chair for escape shown in the movie are exact
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호기심을 자극하는 제주도 속 박물관! 신생 박물관 탐방기, <믿거나말거나박물관> 박물관의 천국인 제주도! 얼마 전 사단법인 제주박물관협의회에 소속된 박물관의 숫자가 무려 30곳을 넘 었으며, 미등록 박물관까지 합하면 100개 가까이 된다고 한다. 박물관과 미술관 을 합하면 전국의 10%에 해당하는 50여 곳에 이르며, 지금도 계속하여 늘어나고 있다. 하지만 나의 개인적인 취향으로는 박물관을 그리 선호하는 편이 아니다. 박물관에서 보낼 소중한 시간을 차라리 한라산에 오르라고 추천하기도 하니… 이렇게 얘기하면 제주도의 현재 박물관들을 모두 폄하하는 것처럼 들릴지 모르겠지만, 개인적 취향을 배제한다면, 실제로는 볼만한 박물관들이 상당히 많이 있다. 제주의 아픈 역사를 돌아볼 수 평화박물관이라든지, 돌문화공원, 테디베어 뮤지엄, 프시케월드, 제주교육박물관, 제주민속촌박물관 등 일일이 열거할 수 없을 정도로 유익한 박물관들이 상당수 있다. 이런 와중에 이곳 제주도에 아주 독특한 박물관 한곳이 개장을 했다. 바로, 신문 만화가 출신의 모험가 ‘로버트 리플리’가 지구를 18바퀴나 돌며 전 세계 198개국을 누비며 모든 부문에서 수집한 기묘한 사실들을 전시해 놓은 호기심 박물관이다. “세상에...... 이런 일이 있었단 말이야?” 박물관에 들어서자마자 신기한 물건들을 보면서 탄성이 쏟아졌다. 박물관의 4
이름인 ‘믿거나 말거나 박물관’에서 보듯이 정말 눈을 뜨고 보면서도 믿을 수 없는 사실들이 증거 자료들과 함께 전시되어 있었기 때문이다. 1 박물관의 안내카운터를 지나면, 가장 먼저 눈에 띠는 것이 바로 자동차이다.
우리가 타고 다니는 평범한 자동차였다면 이 박물관에 그림자도 못 비췄겠지! 이건 바로 실제 자동차의 크기와 기능을 종이로 완벽하게 재현한 종이 자동차 라는 말씀! 007영화의 매니아라면 모두 기억할만한 자동차, 바로 주인공 제임스 본드의 괴물 자동차인 ‘애스톤마틴 DB5’. 영화 속에 나오는 장면 중 하나인 타이어에 붙인 칼날, 펜더의 머신 건, 로켓발사대, 방탄벽, 탈출용 의자 등도 영화와 똑같이 만들었다. 가장 놀라운 점은, 이 차를 만드는데 사용된 종이 상자는 모두 쓰레기장에서 주워 모았다는 것! 운전석 내부의 모습도 너무 절묘 하게 만들어져 있다. 종이라고는 믿기지 않을 정도로. 아! 믿거나말거나 2 이쑤시개로 만든 에펠탑!
호주의 ‘렌 휴즈’가 240일 동안 무려 7500개의 이쑤시개를 이용해 만든 경이로운 작품. 이런 작품을 완성하기 위해서는 끝없는 인내와 흔들리지 않는 손길이 필요할 것 같다. 3 ‘아니, 이게 뭐야?’
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인간의 머리, 그것도 크기가 어른 주먹크기 정도 밖에 하질 않는 실제 머리. 이것은 히바로 인디언의 머리인데, 히바로 인디언들은 적의 머리를 잘라 주먹 크기로 축소시키는 전통을 갖고 있다고 한다. 원래는 승리를 기념하기 위해 만들었던 것이지만 20세기 이후에는 에콰도르를 찾은 관광객들에게 기념품이 되고 말았다고 한다. 4 미국 미시건의 존 쉬와르즈가 버려진 자전가 부품과 눈썰매를 이용해 만든 작품.
일부는 악어이고 일부는 헬리콥터인 기묘한 조각! 쓰레기 예술 로봇이다.
Jeju Island blogger ‘Paruru’ TISTORY BLOG: http://jejuin.tistory.com DAUM BLOG: http://blog.daum.net/ykm824 Tistory Best Blogger 2010 National Police Agency’s Fall in Love Press Corp. Jeju Tourism Blog Press Corp.
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제주도 전문 블로거 ‘파르르’ TISTORY BLOG: http://jejuin. tistory.com DAUM BLOG: http://blog. daum.net/ykm824 2010 티스토리 베스트 블로거 경찰청 폴인러브 기자단 제주관광블로거 기자단
5 미국 플로리다에서 온 페리 비들 할아버지. 그는 90세의 나이에도 봉에
메달려 있어서, ‘인간 깃발’로 불리곤 했단다. 믿거나 말거나^^
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So, Who was Robert Ripley?
‘믿거나 말거나 박물관 제주’는
Born in 1890 in Santa Rosa, California, Ripley moved to New York in 1913 where he began working at the New York Globe sketching sports cartoons. During a very slow sports day, he decided to draw up nine unusual sporting events in small sketch form. The cartoon was originally titled, “Champs and Chumps”, but after much deliberation, the title was changed to ‘Believe It or Not!” The rest is history! Ripley added interesting stories drawn from all subjects of human, natural science, political, historical, animal, etc. He soon became a world traveler, seeking stories of bizarre and unusual proportion, venturing into the unconventional parts of places like India and the Orient - visiting people and cultures that most Americans never knew existed. Given his unbelievable life, perhaps it is only fitting that even Robert Ripley’s death left the world wondering about the exact circumstances. At age 58, Ripley died while taping the 13th episode of his television series, an episode that dealt with death and death rituals – sending his followers into a frenzy of speculation, “Believe it or Not!”
전 세계 11번째 리플리 유치국이자, 32번째 ‘믿거나 말거나 박물관’으로 최고의 관광지 제주 중문단지에 2010년 12월 24일 오픈 하였다. ‘리플리의 믿거나 말거나(Ripley’s Believe It or Not!)’는 신문 만화가 출신의 모험가 로버트 리플리가 지구를 18바퀴나 돌고 전 세계 198개국을 누비며 수집한 기묘한 방대한 기록과 컬렉션이다. 그의 만화 ‘리플리의 믿거나 말거나’가 큰 인기를 얻으며 조금씩 영역을 넓혀 세상의 모든 진기한 기록들을 수집하였으며 1941년 로버트 리플리의 사후 후배와 친구들은 리플리 재단을 설립, 책의 발간과 박물관 건립을 이어 가고 있다. 이후 ‘리플리의 믿거나 말거나(Ripley’s Believe It or Not!)’는 특이한 소재를 발굴하여 소개하는 프랜차이즈 매체로 라디오, 텔레비전, 박물관, 책 등 다양한 매체로 만들어졌고 미국, 캐나다, 영국, 멕시코, 덴마크, 오스트레일리아 등 전 세계 여러 곳에 박물관이 세워져 있으며 세계 최대의 엔터테인먼트 박물관 체인으로 성장했다.
IMAGE COPYRIGHT_ PARURU’S BLOG(http://jejuin.tistory.com), JEJU TEA PARK(+82-64-748-9009)
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The three farthest islands 가 장
먼
3 개 의
섬
East, west and south, Korea is surrounded by oceans. But across the sea there are numerous islands, ranging from beautiful and mystical to historic and politically important. Here are three islands that are beautiful in one way or another.
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EDITOR_ SANG-AA PARK TRANSLATED FROM KOREAN BY SHINJAE SUNG
동, 서, 남쪽 3면이 바다로 이루어진 한국. 그 끝엔 뭐가 있을까? 육지를 빠져 나와 배를 타고 끝을 향해 달렸다. 바다 넘어 보이는 작은 섬. 자연과 함께 숨쉬고 있는 아름다운 3개의 섬을 만났다.
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Dokdo 독도
The eastern tip of Korea,
Dokdo
Seoul
동쪽 끝 섬,
East Sea
Yellow Sea
독도
South Sea
Dokdo is more famous for its geopolitical implications than its natural beauty. And though Koreans generally agree that Dokdo is their territory, many have never been to the rocky pieces of land jutting out of the East Sea. Perhaps because the island isn’t just a boat ride away. It takes patience and luck to make it there because ferocious waves and rough weather give visitors about a 50-day window to travel there. But it’s definitely worth the trip if you do manage to make it.
민족주의자도, 애국자도 아닌 이들에게 뜨거운 애국의 힘을 불러일으켜
I took a boat from Ulleung Island and sped an hour or so across glistening navy blue waters, with soft wispy clouds covering the clear blue brilliance of the sky. Right in the middle of the East Sea, there was Dokdo, waiting for the day’s visitors. Once you get off the boat and walk across the wharf there is a stone sign. Facing the sea’s horizon, the small stone features the carved words: “the Republic of Korea’s eastern-most land.” Past the sign and gathered crowds, I came across a quiet, leisurely trail. Over the hill was the East Sea, with water as far as the eye could see. The stairs that went up to the hill seemed to link the island with the ocean. The dizzy and thrilling sight you see above is only available to those who can climb to the very top of Dongdo (the most easterly of the Dokdo islets). The Cheonjang Crater is a large
울릉도에서 출발한 배를 따가 1시간 가량을 이동하니 창 밖으로는 짙은 네이비
주는 신비의 섬, 독도. 이를 위한 노래와 다양한 캠페인들이 방방곡곡 에서 펼쳐지며 대한민국의 전 국민적인 사랑을 받고 있는 곳, 독도. 이 섬에 가기 위해서는 선박티켓뿐만 아니라 약간의 행운도 더해져야 한다! 이유는 바로, 동해의 거센 파도와 날씨 때문에 1년에 단 50일 가량 밖에 갈 수 없기 때문. 그래서인지 이곳의 여행이 허락된 사람들에게서는 더 없는 열정과 기쁨이 흘러 넘친다.
컬러의 바다, 그리고 푸른 하늘을 뒤덮은 하얀 구름. 그 한가운데 독도가 우두커니 자리하고 있었다. 배 안을 빠져 나와 선착장을 걷다 보면 ‘독도 표지석’과 마주하게 된다. 바다 경계 선과 마주한 작은 돌 위, ‘대한민국 동쪽 땅끝’이라고 적힌 커다란 표지석을 바라 보는 사람들에게선 왠지 모를 비장함마저 느껴진다. 표지석을 에워싼 많은 사람들을 빠져나오면, 한가롭게 거닐 수 있는 산책로를 발 견하게 된다. 독도의 중턱에 올라 드넓은 동해를 바라보며 잠시 자연 위로 스트레 스를 날려보자! 하늘과 바다를 연결해 주는 듯한 독도의 오솔길 계단. 동도의 정상까지 오른 사람들에게만 보여지는 짜릿함과 아찔함! 바로, 동도 정상 에서 바다까지 뻥~ 뚫린 ‘천장굴’ 분화구이다. 안전을 위해 일반인들에게는 공개가 불가능한 구역이니 아쉽긴 하지만, 사진을 보며 아쉬움을 달래보자.
SPRING FLING
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gaping hole that starts from the highest point on Dongdo ending right down to the sea. For safety reasons sightseers aren’t allowed too close. As you travel around Dokdo, you will notice numerous rocks and boulders. Among these rocks are: The Warship Boulder, which looks like a ship ready for battle; the Hen Rock, which looks like it’s sitting on an egg; the Fan Boulder; and the famous Three Brothers Cave Boulder. Seodo, the western island of the Dokdo islets, is just as rocky and can only be reached by boat from Dongdo. Seodo is rugged with steep terrain that makes hiking seem more like mountain climbing. The side opposite the port is popularly called Death Valley. You have to use ropes to climb up and down the side of the island and making it requires stamina and strength.
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독도를 거닐다 보면 곳곳에서 각양각색의 바위들을 심심치 않게 만날 수 있다. 동해바다 위에 홀로 떨어진 독도가 외로워 보이지 않는 이유는 모두 수많은 바위들 덕분일지도 - 저마다의 사연을 간직한 다른 모양의 바위들. 군함의 모양을 한 ‘군함바위’와 닭이 알을 품은 형상을 한 ‘닭바 위’, 부채를 펼친듯한 모양의 ‘부채바위’를 비롯해 가장 유명세를 치르는 ‘삼형제 굴바위’까지. 그 옆을 지나 바다 위를 바라보면 약 150m옆에 거대한 바위섬을 보게 된다. 그것이 바로 ‘서도’. (독도는 동도와 서도로 이루어져 있으며, 둘 다 모두 돌로 이루어진 섬이다.) 험난한 골짜기로 이루어진 서도. 아주 가파른 계단을 오르다 보면 마치 등산하는 듯한 착각을 일으킨다. 서도의 뒷편에 위치한 일명, ‘죽음의 계곡’. 여긴 아예 계단조차 없는 매우 위험한 곳이다. 밧줄을 이용해 올라가야 한다는 이곳은 그 명성 답게 가파른 산골짜기로 이루어져 있다. 아무래도 웬만한 체력이 아니라면 도전하기 힘들 듯!
Getting to Dokdo From Mokpo or Pohang take a ferry to Ulleung Island. From there take another boat to Dokdo. Expect the trip from Ulleung Island to Dokdo take two hours. After 30 minutes of sightseeing, you’ll be on your way back for a five-hour round trip. Phone: Ulleung County Office_(54) 790-6425/ Dokdo Marine Tourism_(54) 791-8111)/ Deh-ah Speed Shipping_1544-5117 Required form: Dokdo entrance application Note: Tours are restricted to 470 people at one time, depending on the weather. 92·
ROKing magazine
독도에 가자! 어떻게? 묵호or포항 -> 울릉도 -> 독도(동도도착) 소요시간? 울릉도~독도(2시간), 독도 관람 (30분) -> 왕복 약 5시간 관련연락처: 울릉군청 문화관광과 (054-790-6425) / 독도관광해운 (054-791-8111) / 대아고속해운(1544-5117) 필요한 것: 독도입도신청서 주의사항! 독도 관람은 1회 470명으로 제한되어 있으며, 기후에 따라 가지 못하는 상황이 생길 수도 있다.
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The Furthest Island to the East,
Baekryeongdo 서쪽 끝 섬, Furthest north of the West Sea is Baekryeongdo, the island closest to North Korea. The media often falsely portrays Baekryeongdo as a place of danger and peril. In real life, if you travel to this island sitting on the edge of the West Sea, you can experience true peace on Earth. Beautiful rocks that have been carved through years of weathering gives way to sun showered wild plants. The surrounding sea is inhabited by precious spotted true seals and cormorants swimming and gliding through the clear waves(the spotted true seal and the cormorant bird are both animals protected as natural monuments of Baekryeongdo). So in search of this pure natural island, I set off with the wind in my hair and the warm spring afternoon rays against my face.
백령도
서해의 최북단에 자리한 섬이자 북한과 가장 가까운 땅이라 불리는 백령도. 언론을 통해 비춰진 이곳은 한시도 긴장의 끈을 놓아서는 안 되는 위기의 땅인 듯 여겨진다. 하지만 막상 서해의 끝, 백령도를 직접 관광한다면 진정한 평화의 땅이 무엇인지 금방 경험할 수 있을 것이다! 자연이 깎아놓은 환상적인 바위의 절경과 햇빛을 듬뿍 받은 수많은 야생식물, 그리고 바다 위를 산책하는 천진한 점박이물범과 가마우지들이 누리는 평화로움이 가득한 섬 백령도! (점박이물범 과 가마우지(조류)는 천연기념물로 보호되고 있는 백령도의 희귀 동물이다.) 뜨거운 햇살과 시린 바다를 동시에 품은 신비의 섬 백령도를 찾아가 보았다.
Beakryeongdo 백령도
Seoul
East Sea
Yellow Sea
South Sea
SPRING FLING
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The Naples Beach in Italy and Baekryeongdo’s oceanfront are the only two places in the world you can find a natural flying field. Made solely by Mother Nature herself, these airfields were used by the United Nations force during the Korean War. The 200m wide, 2km long mud flat is hard like concrete and is evened out like a sand table which makes for a sturdy landing and takeoff strip. Obviously, it is a gorgeous, smooth sand track that travelers love to drive down. Past the coast, over the Baekryeong Bridge, you will find a small arrow-shaped beach resort. White, blue, black and brown, an assortment of beautifully colored pebbles and stones shine under the water as if one body. The Kongdol Beach can be walked barefoot as the pebbles clack under your toes, moving slightly to your weight. The creamy surface massages the soles of your feet and visitors are mesmerised by the brilliant colors each individual stone has. The kongdol(small pebbles) are soaked in seawater, shining eloquently against the beach sun that warms them. The height of sightseeing in Baekryeong is Doomoojin. Taking a ferry further out into the ocean, just as the sun is starting to set in late afternoon, Doomoojin can be seen in its uttermost glory. A boulder that is turning gold against the sunset, shoots down into the ocean as sharp as a knife and deeper than the eye can see. Strange rocks stand as if having shot out of the ocean like an avenue of sharp-edged screens. Lee Daegi, a court member during the Koryo Dynasty was so impressed by it that he called the rocks, “an old god’s final masterpiece.” You can tell just by watching the awe in the eyes of sightseers at Doomoojin, amazed at the power and beauty of nature itself. Climbing up the high hills you will come across a set of cold rock steps that lead to exquisite crimson flowers in full bloom. A rope will help you climb higher until you reach the peak where a magnificent sunset awaits passers-by. This boulder is the point where the sun sets the last in Korea, at the very end of the western island of Baekryeongdo.
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ROKing magazine
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단단한 모래 덕에 차를 타고 해변가를 달려도 끄떡없는 사곶의 멋진 해안가! 이 곳은 이탈리아의 나폴리 해안과 더불어 세계에 단 두 군데 밖에 없다는 독특한 천연비행장이다. 콘트리트처럼 단단한 흙으로 만들 어진 갯벌 덕에 저속 항공기의 이착륙이 가능하며, 너비 200m 길이 2km 의 평평한 모래판이 형성되어 인공의 힘을 빌리지 않은 천연 백사장 그대 로의 비행장이 만들어졌다. 특히 이곳은 한국 전쟁 당시 UN군의 비행장 으로 이용되었다고 한다. 사곶 해변을 지나 백령대교를 건너면 천연기념물로 지정된 활모양의 작은 해수욕장을 만날 수 있다. 흰색 청록색 검정색 갈색 등 다채로운 색의 동그란 돌들이 마치 한 가지 색인냥 빛을 발하고 있는 콩돌해수욕장! 아무것도 두르지 않은 발바닥 아래로는 셀 수 없이 많은 돌들이 ‘달그락’ 거리는 소리를 내며 작게 움직인다. 사람들은 저마다 발아래로 느껴지는 부드러운 촉감을 느끼며 형형색색 어우러진 둥근 돌들을 감상한다. 파도에 밀려온 바닷물에 잔뜩 적셔진 둥근 ‘콩돌’은 햇빛과 함께 맑게 빛나고 있다. 백령도 관광의 꽃이라 불리는 두무진. 유람선을 타고 바다로 나가야만 볼 수 있는 이곳은 해가 저물어가는 늦은 오후에 감상해야 그 참 맛을 느낄 수 있다. 깎아 내린 듯한 금빛 절벽 끝에는 깊이를 헤아릴 수 없는 넓은 바다가 한없이 이어져 있고 병풍처럼 옆으로 길게 늘어선 기암괴석이라 불리는 많은 바위들은 날카롭고도 조화로운 멋을 풍기고 있었다. 두무진을 바라보는 관광객들의 얼굴에서는 또 한번 자연을 향한 짙은 감탄이 베어 나온다. (고려시대의 충신 ‘이대기’는 이곳을 ‘늙은 신의 마지막 작품’이라 고 일컬을 만큼 빼어난 절경을 뽐내고 있다.) 높은 언덕을 오르는 차가운 바위 계단 사이로 붉은 꽃들이 수북하게 피어 있다. 긴 줄로 연결된 간이 손잡이에 의지해 오르다 보면 바다 위에 저물어 가는 환상적인 노을을 감상할 수 있다. 대한민국에서 가장 해가 늦게 지는 곳. 서쪽 끝 섬 백령도의 바위자락 한 켠에서…… 한국 기독교 초기 시대, 최초의 선교지이자 선교의 중심지인 백령도의 중화동 교회! (이 때문인지 백령도에는 유독 기독교인이 많다고 한다) 110년의 역사를 증명하듯 교회를 오르는 곡선의 회색 돌계단에는 수많은
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In the very beginning of Christianity in Korea, the very first missionary work revolved around the Joonghwadong Church in Baekryeongdo. It is said that this is why there is a substantial number of Christians in this area compared to other parts of Korea. In proof of the hundred and ten years of history it has been around, the church steps are worn down by millions of people having climbed them up and down. Next to the church there is a cedar tree over a century old and an old church bell. Everything around the church has been there for as long as or longer than the church itself. These artifacts and their age make the church seem even more picturesque and quaint. The church also has the northwestern coast’s only existing history archive of missionary work done in Korea beginning in the early nineteenth century. It is popular as a visiting spot for Christians from all over the nation.
Getting to Baekryeongdo How?: Incheon Yunahn Ferry terminal>Baekryeongdo Time it takes: 4~5 minutes (round trip 9-10 hours) price: 1 Adult 49,500 won Phone: Marine Insurance Union maintenance office (+82-32-880-7570) /
Baekryeongman Office (+82-32-899-3510) / Web: www.baengnyeongdo.com Note: The ferry operates three times a day. Make sure to check ferry schedules beforehand!
사람이 오르내린 세월의 흔적이 베어 나온다. 또한 100년 이 넘게 자리를 지켜온 커다란 향나무와 설립 초기에 사용 되었던 낡은 종 등 모든 것들이 자연 그대로 보존되고 있어 운치를 더하고 있다. 특히 이곳 중화동 교회에는19세기 초 반부터 한국 선교의 역사 기록을 한눈에 볼 수 있는 서북해 안 유일의 기독교 역사기념관이 있어 백령도를 방문한 기 독교인들이 꼭 방문하는 장소로 손꼽힌다.
백령도에 가자! 어떻게?
홈페이지:
인천연안여객선터미널->
www.baengnyeongdo.
백령도
com
소요시간?
주의사항:
4~5시간 소요
여객선은 하루 3번밖에
(왕복 약 9~10시간)
운항되지 않으니 시간을 꼭 체크할 것!
가격은? 성인기준 1인당 49,500원 관련 연락처: 한국해운조합 운항관리실 (032-880-7570) / 백령면사무소 (032-899-3510)
SPRING FLING
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The southern tip of Korea,
Mara Island Seoul
Yellow Sea
Mara Island
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ROKing magazine
South Sea
East Sea
Mara Island is full of beautiful scenery. Open plains covered with golden reeds dancing against the wind and an endless sea of waves rolling off the coast make Mara Island one of the more pristine locations in Korea. You won’t find palm trees, winding roads or expensive hotels here — just nature. The island has a distinct tranquility about it that I had to see for myself.
남쪽 끝 섬,
마라도
얼음처럼 차가운 사람에게조차 따뜻한 감성을 불러일으켜주는 서정적인 섬, 마라도. 드넓은 평원 위를 바람 따라 움직이는 황금빛 갈대, 그 끝을 알 수 없는 깊은 바다 위를 넘실거리는 파도. 여느 바닷가에서나 쉽게 찾아볼 수 있는 키 큰 나무들과 화려한 건축물은 없지만 마라도는 자연의 모습 그대로 충분히 아름답게 빛나고 있었다. 파도와 바람, 그리고 오고 가는 몇몇 사람들이 지키는 국토의 최남단 의 섬. 이곳만의 평화로움과 특유의 고요함 이 흐르는 남쪽 끝 섬, 마라도를 만났다.
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Often called Korea’s land’s end, Mara Island is a completely different world to most city folk. Once you arrive on the island there is a line of electric carts waiting to take you on a tour of the island. It’s the only way to travel on Mara, and why not? It’s environmentally friendly and fun. Once in your cart, you’ll notice a fork in the road — left and right. It doesn’t really matter which way you decide to go because all the roads on Mara Island connect at some point, but most people take the right fork. So that’s where we’ll start. Along the road there are fields of grass that tell you exactly what season it is, if you didn’t know already. Spring and summer make the fields green, while they turn a yellowy gold in the fall and winter. The first place I ended up after taking the right fork was Mara Branch School. As the island’s only educational facility, there used to be around 30 students, but now it’s down to just one. Surrounded by a low fence of basalt, inside is a small playground alongside an abundant field with a single football goal. The vast open land and the view of the ocean create a natural place of learning.
Not interested in an hour long hike? Although it is a small island, the warm weather and lax attitude on the island makes it easy to feel lazy. The carts take you anywhere on the island and only costs 20,000 won per cart.
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대한민국의 영토 끝이라 불리는 이 섬에 도착하니 다른 세상이 펼쳐졌다. 끝이 아닌 또 다른 시작을 향해 걸어나가는 사람들처럼 여행객들의 표정에선 기대감이 잔뜩 뿜어져 나왔다. 섬 입구에 다다른 순간부터 마라도는 자신만의 진풍경을 선보인다. 줄기차게 이어진 카트 대 행렬이 바로 그것. 전기로 움직이는 이 카트는 마라도 전체를 관광할 수 있는 유일한 교통수단으로 사랑 받고 있다. 카트 대행렬을 지나면 왼쪽과 오른쪽의 갈림길이 나온다. 하지만 마라도는 하나의 길로 연결되어 있어 어느 길로 가던지 결국 같은 여행길을 걷게 되는 셈이니 고민하지 말고 빨리 발걸음을 옮겨보자. (하지만 보통의 사람들은 여기서 오른쪽의 길로 간다고 한다^^) 길 옆으로는 계절을 알리는 잔디밭이 펼쳐진다. 봄과 여름에는 초록으로, 가을과 겨울에는 노란 빛의 잔디로. 시시각각 변하는 자연 위로 무수한 사람들의 발자국 행렬이 이어진다. 오른쪽의 길에서 처음으로 만난 곳은 바로 마라분교. 마라도 유일의 교육기관 으로 한때는 30여명이 함께 공부하던 곳이지만 현재는 단 1명만의 학생이 남은 작은 학교이다. 제주도의 현무암으로 둘러진 낮은 돌담 안으로는 알록달록한 놀이기구들이 소박하게 자리잡고 있고, 넓은 잔디밭 위로는 축구골대가 덩그러니 놓여있다. 놀이기구를 오르내리며 소소한 일상에서 작은 행복을 배우는 아이들. 탁 트인 들판과 바다가 어우러진 자연 그대로의 배움터였다.
걸어서 1시간 산책, 자신 없다면? 작은 규모의 아담한 섬이지만 날씨 탓에, 귀찮음 탓에 걸어 다니기 곤란하다면 ‘카트’를 이용해보자 마라도 여행객의 발이 되어주는 이 카트는 한 대당 대여료 20,000원!
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Between fields of tall wild grass are long stone paths. At the end of the fields there is a white lighthouse. Next to the lighthouse are baegnyeoncho (cactus), which has flowers that bloom only once in 100 years. With the stars in the sky and the pure white lighthouse standing against the ocean, I felt as if I were looking into a divine watercolor. I was looking at Korea’s southernmost lighthouse and it sure was a sight. This miniscule island has a school, Protestant church, Catholic church and a Buddhist temple. Of these, the most eye-catching is Mara Island’s small Catholic church, Porziuncola. The round building reminds me of little homes in fairy tales. It has long been a symbol of Mara Island’s serene scenery. Crowds of people stand in front of the church to have their pictures taken. To them and to me, Mara Island’s exquisite scenery and architecture was a treasure chest of beauties that will be sorely missed. A broadcasting center making chocolates? With its green grass and red roofs, Mara Island’s broadcasting center is more than just a cool-looking building. The facility also makes chocolate for visitors, hence its second name: Chocolate Castle.
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높은 억새밭길 사이로 긴 돌길이 펼쳐진다. 그 길 끝에는 마라도를 안내 하는 새하얀 등대가 서있다. 등대 주변의 바위에는 100년에 한번 꽃이 핀다는 선인장인 ‘백년초’가 자라나고 있었다. 하늘의 별빛과 바다 위의 등대가 어우러져 마치 한 폭의 수채화를 감상하는 듯한 착각을 불러일으키는 그림 같은 등대. 이것이 바로 대한민국 국토의 최남단 등대이다. 학교와 교회, 절, 성당이 모두 하나씩 지어져있는 작은 섬. 그 중에서도 가장 눈길을 끄는 것은 바로 ‘뽀르찌운꼴라’라고 불리는 마라도의 작은 성당. 마치 동화 속 주인공들이 튀어나올 것만 같은 살구빛 원형 건물은 마라도의 상징이 된지 오래이다. 제각각 포즈를 취하며 둥근 성당과 함께 사진을 찍는 사람들. 그들에게 마라도는 작은 풍경 하나라도 쉽게 넘어갈 수 없는 작은 보물상자인 듯 했다. 방송국에서 초콜릿을 만든다고? 초록 잔디와 붉은 지붕, 그 위를 지나는 파란 하늘. 이국적인 분위기가 물씬 풍기는 이 건물은 마라도의 소식통이 되어주는 달콤한 방송국! ‘초콜릿 캐슬’이라고도 불리며, 세상과의 소통을 시켜줄 뿐 아니라 은은하면서도 달콤한 초콜릿의 향기를 품고 있어 오고 가는 관광객들의 발목을 사로잡는다. 고요한 마라도에서 가장 번잡하고 사람들로 북적이는 곳은 바로 자장면 가게 앞. 저마다 화려한 프로필을 내세우며, 사람들을 끌어 모으고 있었다. 수많은 TV프로그램에 등장하며 마라도의 고유 대명사가
마라도에 가자!
Getting to Mara Island From Jeju Island’s Mosul Port take the ferry to Mara Island. The boat ride is about 30 minutes one way. A round-trip ticket costs 14,000 won/ Mara Island entrance fee:1,500 won
어떻게? 제주도 모슬포 항구-> 마라도 소요시간? 30분 소요 (왕복 약 1시간) 가격은? 여객선 왕복 14,000원 / 마라도 입장료 1,500원
Phone: Mara Island_(64) 760-4051/ Mosul Port_(64) 794-3500
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관련 연락처: 마라도(+064-760-4051) / 모슬포항 (+064-794-3500)
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The quiet Mara Island has its populated areas too. Always full of chatter and noise are the jajangmyeon (blackbean sauce noodles) diners. Different restaurants attract visiting customers by introducing different menu items such as seafood jajangmyeon. Many diners have even been on national television. Seafood jajangmyeon made with Jeju Island’s tot (a kind of brown sea vegetable) has become a Mara Island delicacy and a must for tourists to try.
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되어버린 ‘해물자장면’ 제주도의 특산물인 ‘톳’이 들어가 있어 매콤 하면서도 독특한 맛을 내 마라도의 명물이 되어버렸다. 이 여행의 하이라이트라고 할 수 있는 국토 최남단비 앞. 마라도에 와서 이 곳의 사진을 찍지 않으면 여행의 의미가 없다고 말할 만큼 많은 사람들의 플래쉬 세계를 받고 있는 장소이다. 먼바다와 푸른 하늘이 절경을 이루는 국토최남단비 앞은 ‘인증샷’을 남기는 많은 사람들에게 가장 사랑을 받는 촬영장소이다.
The highlight of touring Mara Island is standing in front of the country’s southernmost stone monument. Many say that if you don’t take a souvenir photograph here, there isn’t any point in visiting. The vast ocean and radiant sky make each photograph a lovely reminder of their time at Mara Island.
IMAGE COPYRIGHT_ Baekryeongdo-Ongjingunchung (+82-32-899-3515), Dokdo-Dokdo Control Office(+82-54-790-6642)
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W a l k i n g across Korea From the south end to the north end Editor_JUNGYOON CHOI
Finally Coming Home The sun was setting. I didn’t make it to the destination I had hoped to reach on this day, and it was getting dark in the mountains. I had to decide between going deeper into the mountains in risk of getting lost in the forest in the middle of night, or stopping and finding somewhere to crash. Eventually, instead of venturing further I decided to head back to a small village I had passed by. The small village was called Unju, located near the path. It was the last village before Mt. Daedu that marks the boundary between North Cheolla Province and South Chungcheong Province. My home, Daejeon, was located in Chungcheong Province beyond the mountain. The reason I had to reach Daejeon by tomorrow was because June 2nd was South Korea’s local elections. I didn’t want to miss out on my chance of casting my very first vote in Korea.
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It was obvious that Unju didn’t have a motel or inn. The sun was going over the mountains and I started to feel nervous. No one will welcome a stranger knocking on their door at night! I decided to rely on yet another religious establishment. At entering the village, I saw three churches and two temple signs. That seemed to be quite a few choices. But which one will be my best bet? I didn’t want to be sent away at door at my first attempt. I was tired, sweaty and darkly tanned from hours of walking. I must’ve looked like a mess. But I looked at myself in the parked car’s window, tried to look as neat as I could be, and marched to the small, cozy church with an orange roof, hoping that the people there would take me in. As I reached near, I saw a number of children playing ball in the courtyard of the church. The kids immediately noticed me- a tall and dark woman with a giant backpack on her back! I was obviously a stranger.
“Who is she?” “I don’t know. Maybe a traveler.” The children threw glances at me and to each other as they whispered in amazement. I smiled at them, and reached the door. “Excuse me, but I’m a student traveling across Korea on foot…” This was my usual line when I knocked on a stranger’s
door. I always ended up saying that I am a student, because that eased people’s mind a little when I said so. I felt guilty to be lying to the honest, well-meaning people, but the experience I learned that student is somehow a magic word that draws sympathy and kindness. A woman in her 40s opened the door. As I introduced myself, I took a peep inside. There were even more students of various age, and some adults in the building. This building was actually a separate building from the church. Could it be a nursery or study room run by the church? The lady went to get the pastor’s wife. The pastor’s wife was a kind-looking woman with a serene expression on her face. She first hesitated, but after talking to the pastor who came out right after, they decided to let me stay for the night. “We really should be careful about letting strangers like you in, but since we’ve had other travelers stay here before, we’ll let you.” Pastor chuckled and warmly patted my back. I couldn’t thank them enough. The separate house-like building turned out to be study room indeed. I joined the group of kids eating dinner. The kitchen lady offered me dinner as well, and it was the most delicious meal I’d had since leaving South Cheolla province. As I gobbled down the chicken dish, I looked around the place. The ages of the students there varied from 7 year old to 15, 16 year olds. In this small town
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with a population of 2,000, there aren’t many students in the schools, they told me. “But there is a native English teacher at school!” One said boastingly. With Korean government’s English education reach-out plan, a native English speaker was sent to this small town to teach English! It was quite a surprise. The students came to the study space after school to finish their homework under supervision of hired caretakers. They ate, played with friends, and went home at night. After dinner, I sat with the kids working on their daily assignment. To amuse them, I took out my ukulele and played couple of tunes for them. As I am no good singer and felt shy to sing for them as I have never performed in front of a crow. But I did nonetheless, and it felt good. The children really liked the four stringed instrument that they had seen and heard for the first time. Also I drew some caricature of the children who had gathered
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around me. When it was time for the children to go home, they said their goodbyes with reluctance, and left. I spread out the bedding and blanket the kitchen lady brought to me. There were a lot of flies around, and with their buzzing noise ever so loud, I couldn’t get to sleep. Besides, it was well past two, and thinking about the travel ahead of me tomorrow gave me some pressure in heart. And slowly I fell asleep. In the morning I opened my eyes at 5:40 am. The pressure that I must leave really early to make it to Daejeon on time made me wake up even before the alarm. It was a beautiful June day, ever so bright. Still a little chilly in the morning, but I felt really refreshed and well. I had a mountain to climb over this day and 57 km to go. With little sleep my body felt quite heavy when I walked out the door. But, by tonight, I’d be AT HOME! Suddenly I felt light on my feet. Before taking off, I looked
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at the church, standing so beautiful under the sunlight. With newfound friendship in a stranger’s village, I went off on my way, humming lightly, to home.
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Figure Skating Yuna Kim
EDITOR_JIN-SUNG KWAK TRANSLATED FROM KOREAN_SHINJAE SUNG ILLUSTRATION_ DC INSIDE YUNA KIM GALLERY ID: SIHORING, ARULRUKKENG, DISPOSABLE BATTERIES, KIREN
피겨 연아
Springtime in Moscow means the return of the queen on ice The 2011 ISU World Figure Skating Championships will be held in Moscow beginning April 24th, and the top news there this year will undoubtedly be Kim Yu-na’s return to the ice. After winning gold at the 2010 Vancouver Winter Olympics, Kim has been out of the figure skating championships scene for a whole year. The long wait will hopefully be worthwhile because Kim is working on new programs — the short featuring Giselle as the main musical background and inspiration, and Homage to Korea, which will use traditional elements and music. Kim’s Giselle will be 2 minutes, 50 seconds long, while her free-skating Homage to Korea will be a four-minuteplus affair that should quench the thirst of figure-skating
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‘모스크바의 봄’, 피겨 여왕의 귀환! 러시아 모스크바에서 4월 24일 개막되는 <2011 ISU 세계 피겨선수권 대회>, 이번 대회 최고의 관심사는 단연 피겨 여왕 김연아(22.대한민국) 의 귀환이다. 2010년 밴쿠버 동계 올림픽 피겨 여자 싱글에서 금메달을 획득한 후, 1년 넘게 국제대회에 모습을 드러내지 않았던 김연아. 하지만 나석 같던 기다림의 시간은 다이아몬드가 되어 값진 결실을 맺었다. 그녀가 환상의 프로그램들과 함께 은반 위로 돌아오기 때문이다. 김연아 의 2011 새 프로그램 <지젤>(쇼트 프로그램)과 <오마주투코리아> (프리 스케이팅)는 세계 피겨 팬들을 설레게 하고 있다. 김연아는 이 두 프로그램을 통해 자신의 예술성과 기술을 한껏 뽐낼 예정이기 때문이다. 김연아는 2분50초 동안의 <지젤> 연기를 통해, 피겨 스케이팅이라는 종목이 스포츠를 뛰어넘어 예술이 될 수 있다는 것을 보여줄 것이다. 4분 10여초 간 이어지는 <오마주투코리아>에서는 ‘동방의 빛 대한민국’의
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fans around the world. Kim made public 15 minutes of her practice session on March 24, stirring up the pot with heightened expectations for her April performance in Moscow. It was a short session, but those 15 minutes were impressive and gave fans a good idea of what to expect at the World Figure Skating Championships.
아름다움을 황홀하게 표현할 것으로 기대된다. 김연아의 아름다운 갈망은 세계 피겨 팬들의 메마른 입술에 ‘감동’이란 립 글로즈를 발라줄 것이다. 지난 3월22일, 30일. 대한민국 태릉에서 가진 15분의 연습장면 공개는, 김연아의 연기에 대한 기대감을 증폭시켰다. 짧은 연습이었지만, 은반 위를 활보하는 그녀의 모습은 하나의 선과 같았다. 그 선은 프로그램 내내 이어져, 마침내 예술이 되었다.
Art is Yuna's calling With most of the figure-skating world fixated on jumps, skaters with distinct artistry in their performances are hard to find. Nevertheless, Kim, who admires skating legend Michelle Kwan and loved to sing Goose Dreams (a famous Korean song about flying high into the sky) as a child, will look to fly high again soon after being out of competitions for a year. Watching Michelle Kwan, Kim yearned to be an artistic skater. She finally realized her dream when she performed during her first-ever program. Following this, Kim developed her skills through rigorous training that has turned her into a figure-skating champion. Her wins at the Vancouver Olympics and the 2009 World Figure Skating Championships are strong reminders of where her inspiration comes from for competition, when Kim brings out the artist in her. Kim has been nothing short of perfect the last couple of years, and her biggest task now is to go beyond perfect, as hard as that may be. Kim is as polished as they come, but it’s clear she wants to get better. For fans who have been waiting eagerly, there’s no doubt now she’ll deliver.
예술은 김연아의 운명이다 점프 만능주의가 되어가는 최근 세계 피겨의 흐름에서, 예술성을 지닌 스케이터를 찾는 것은 어려운 일이었다. 하지만 그런 환경 속에서 피겨의 전설 미셸 콴(미국)을 동경했던 어린 소녀 김연아가 있었다. 대한민국의 유명 가요 ‘거위의 꿈’을 즐겨 부르는 김연아는, 그 노래처럼 하늘 높이 날고 싶은 꿈이 있었다. 그 하늘이란 바로 ‘예술’이란 세계였다. 김연아는 미셸콴을 보며, 자신도 그런 예술적인 스케이터가 되겠다고 꿈꿨다. 그렇기에 첫 시니어 무대부터, 아니 좀 더 정확히 표현하면 생애 첫 프로그램의 시작(주니어)부터 예술성을 운명같이 받아들였다. 이후, 김연아는 고된 훈련을 통해 발전했다. 연습 중에 흘린 땀방울은 그녀를 세계 최고의 피겨 스케이터로 빚어냈다. 척박한 21C 피겨계의 ‘에스메랄다’. 김연아에게 <2010 밴쿠버 동계 올림픽 우승>과 <2009 ISU 세계 피겨선수권 우승> 경력은 ‘예술의 심장’을 뛰게 만드는 빛나는 팬던트였다. 김연아는 이제, ‘완벽에 가까운 연기’를 선보였던 자신을 뛰어넘기 위해 막바지 비지땀을 흘리고 있다. 이번 피겨 세계 선수권 대회에 임하는 그녀의 최대 라이벌은 어느 경쟁자가 아니다. 이 세상에 존재하는 단 한명의 경쟁자. 그것은 바로 자기 자신일 뿐이다. 더욱 세련되고, 좀 더 강렬하게, 그리고 완벽에 가까운 연기를 추구하는 김연아. 이제 그녀는 그녀 팬들이 애정을 담아 외치는 “올챔퀸연아” (올림픽챔피언김연아의 준말)을 넘어, 오직 자신만이 추구할 수 있는 피겨 여자싱글의 아이덴티티를 만들어가고 있다. 김연아는 지금 우상 ‘미셸콴’과는 또 다른 영역의 예술의 경지를 개척하고 있는 것이다. 피겨사의 한 획에서 ‘경이적인 예술’로 기억되기 위하여.
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topic1 Giselle (short program) Kim’s short program Giselle will show exactly how important artistic factors are in modern figure skating. Artistic skating flows like a river with no gaps or stops, which is why Kim’s creative choreography could go beyond her former performances. The music Yuna used for former short programs have a strong originality that lingers with the viewer long after. Giselle is also expected to follow Kim’s long list of impressive performances by bringing alive a gracefulness we haven’t yet seen on the ice.
Key Point: 지젤 (쇼트프로그램) 2011년. 김연아의 쇼트 프로그램 <지젤>은, 피겨 스케이팅이라는 종목에서 ‘예술’이라는 요소가 얼마나 중요한지를 깨닫게 해줄 것 이다. 물처럼 자연스러운, 그래서 끊기지 않고 스케이팅 내내 이어진 김연아의 독창적인 ‘지젤’ 안무는, 유일무이한 라이벌 자기 자신을 뛰어넘었음을 증명할 것이다. ‘록산느의 탱고(2006)’, ‘박쥐 서곡(2007)’, ‘죽음의 무도(2008)’, ‘영화 007 메들리(2009)’ 등 그동안 김연아가 선보인 쇼트 프로그램은 강렬한 이미지와 독창적 안무로 인해 오랫동안 회자되는 생명력을 갖고 있다. 이번 지젤 역시, ‘불멸의 생명력’을 지닌 프로그램이 될 것 이란 기대를 갖게 하고 있다. 김연아의 완벽 연기는 그 기대감을 현실로 만들 것이다.
topic2 Homage to Korea (free skating) Kim’s last performance, Homage to Korea, features the traditional Korean song Arirang and will embrace both the joy and sorrow of the Korean people. Koreans today are still given hope from the sorrowful and historical Arirang. We expect though, that, Kim’s radiant smile and beauty on ice will make the joy of the performance the most memorable part.
Key Point: 오마주 투 코리아 (프리스케이팅) 모든 것은 베일에 가려져 있다. 마치, ‘비밀의 화원’처럼, 하지만 그녀의 프리 프로그램 음악 ‘아리랑’은 비밀의 화원으로 통하는 특별한 열쇠를 제공해준다. 아리랑은 한국민의 애환이 담긴 민요이다. 반만년의 역사를 이어온 코리아에, 위기가 닥쳤을 때마다 ‘아리랑’은 국민들의 애환을 달래준 고마운 음악이다. ‘아리랑’이란 열쇠를 지니고, ‘오마주투코리아’의 화원으로 들어온다면, 당신 눈 앞의 은반에서는 아름답게 빛나는 대한민국의 모습이 펼쳐질 것이다. 그리고 피겨 퀸 김연아의 환한 미소가 보일 것이다.
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ID: disposable batteries
Yuna Kim Gallery, fan artist ID: sihoring My interest in Yuna Kim grew starting with the Junior World competitions 2006 and after her senior debut I was often drawing and posting fan art on Yuna Kim fan galleries. I’m a freelance artist whose biggest joy is drawing Yuna on paper and sharing my work with other fans through fan page events and meetings. I look forward to her work on ice this year and onward.
ID: 일회용건전지
김연아 갤러리 팬아터 ‘시호링’
BIG FAN of the ‘Yuna’, by the ‘Yuna’, for the ‘Yuna’. 2007년 세계선수권에서 김연아의 ‘록산느의 탱고’를 본 후 온전히 김연아 선수에 의해 피겨 스케이트를 좋아하게 되었다. 그 후 2010년 밴쿠버 올림픽을 기점으로 DC김연아갤러리를 통해 ‘김연아 캐릭터’를 그리기 시작, 다른 승냥이들과 마찬가지로 승냥심을 불태우고 있다. 또한 일회용건전지에게, 김연아 선수는 영감을 줌으로써 평소 활용하지 않던 전공(시각 디자인)을 다시금 갈고 닦게 하는 존재가 되었다.
2006년 주니어 월드 때부터 김연아 선수에 관심과 호감을 갖게 되면서부터 시니어 데뷔 후 김연아 갤러리에서 종종 그림을 그려왔 습니다. 김연아 선수로 팬아트를 그리고 팬아트 이벤트를 하며 팬분들과 함께 나누는 것이 제일 큰 행복인 프리랜서. 2011년에도 김연아 선수의 선전을 기원합니다.
ID: arulrukkeng LEE KYOUNG YOUNG 26/06/86 National Insitutute for Lifelong Education(NILE) graphic design major hinata212@naver.com
BIG FAN of the ‘Yuna’, by the ‘Yuna’, for the ‘Yuna’. After seeing Yuna Kim’s performance of Tango de Roxanne at the World Championships in 2007, I fell in love with ice skating solely because of Yuna Kim. After the Vancouver Olympics 2010, I started drawing fan art for the Yuna Kim online gallery on DC. Through Yuna Kim’s amazing performances on ice, I have time and time again been inspired and have been able to use my major(graphic design) to its full potential as well as improve skills.
ID: 아를르깽
ID: kiren
ID: 키렌
이경영 1986.06.26 평생교육진흥원( NILE) 시각디자인학사 hinata212@naver.com
Kim Da Rae Sookmyung University, currently majoring in design blog.naver.com/kdr1204 kdr1204@naver.com
김다래 숙명여대 시각, 영상 디자인과 재학중 blog.naver.com/kdr1204 kdr1204@naver.com
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Spirra Spirra Spirra Spirra
Although South Korea is the world’s fifth largest automobile producion country, it has yet to produce an automotive icon. America has the Ford Mustang and the Chevy Camaro. Germany has the Porche, Italy has the Ferrari and Lamborghini. Japan, one of South Korea’s biggest competitors in the market boasts the Nissan Skyline. So the question is: Which Korean supercar will rise to automotive icon status? Hyundai-Kia Motors, the nation’s leading automobile manufacturer has been talking about developing a mid-engine sports car since 2000. The proto-type, the PS-II was to be the first South Korean car to be hand-built and have mid-engine configuration. Unfortunately, the market outlook was not so hopeful and due to financial difficulties the project was delayed several times. It seemed Korea’s foray into super-cardom was out the window. In 2008, the PS-II developers found a new investor and thus, the Spirra was born. The Spirra is powered by a Hyundai 2.7 liter V6 engine. However, unlike the engines in Hyundai’s other cars, the Spirra has been tuned to meet the highest expectations. The lowest grade has a natural aspirated engine and produces 175 bhp and 250Nm of torque which is not enough to be called a genuine sports car. However, a top-of-the-line Spirra EX has a twin charged turbo engine which produces 500 bhp and 550Nm of torque. While the average family car takes about 12 seconds to reach this speed at full throttle, the Spirra can accelerate from 0 to 100 kph in just 3.5 seconds. Spirra’s chassis is made of space frame structure which is normally used in high end sports cars for its ability to reduce weight and strength. Carbon fiber composite body panels complete the body. Carbon fiber composite is as strong as steel but is a fraction of the weight. The
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G1 ROKIAN EDITOR_ JEONG-HOON LEE
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combination significantly reduces the car’s weight but maintains its rigidity giving Spirra a nimble body. Weight distribution is also as important to a sports car as its engine output. Uneven weight distribution can hinder the car’s ability to handle the road and makes the engine power dangerous to the driver and others around him or her. The Spirra engine is a mid-mounted engine. As you can suspect from the word itself, the engine, which is usually found at the front of the car, is located at the center of the car. By placing the heaviest part of the car at the middle, the engineers were able to reach the weight distribution of 40:60 (front:rear). Placing more weight to the rear of the vehicle, plants the rear wheel (where the engine’s power is delivered) firmer to the ground, increasing traction. All these features aside, individuality may be the Spirra’s most important feature. Spirra owners can choose everything from the kind of leather and the color used in the interior to the smallest bits and parts. The small, but skilled staff will stitch each leather part by hand. However, having so many choices has a downside. Only six Spirras are made per week, which means less than 300 Spirras are built in a year. It is true that the waiting list is long, but the wait is well worth it. Spirra is not only the first hand-built Korean car, but a symbol of the Korean automobile industry. It satisfies the consumers thirst for power and exclusivity. At $160,000, the Spirra is nothing to sneeze at.
IMAGE COPYRIGHT_ AWOOLLIM MOTORS (+82-2-6007-7070)
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people
Foreign Community in South Korea
interview
EDitor_ JYUNG-YOON CHOI PHOTOGRAPHY_ BOYOUNG YU, SAEWON OH
Coming together for Celebration of Fermented food Recently, Korea has become an exciting place for foreigners to live. English teaching jobs are plentiful, thus providing expats an opportunity to immerse themselves in the culture of the peninsula. Though the majority of expats in Korea are teachers, many others are involved in fun and unique projects. In this interview series, ROKing gets to know some of these expats and learn about their projects.
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On a cool April night, ROKing spoke with the expats behind the Fermentation Celebration over some Makgeolli. What better place to celebrate than in Korea, with its pantheon of femented foods, such as Kimchi*, Doenjang**, and Makgeolli***? *Traditional fermented Korean dish, made of vegetables
with varied seasonings ** Traditional Korean fermented soybean paste ***Traditional fermented Korean rice wine
ROKing: first, please tell us your full name, age, and current occupation. Dawn Kang(D) : I’m Dawn Kang and I’m a freelance designer and instructor (Yoga and Subject tutor). Jason Lindley(J) : Jason Lindley, I’m 29 years old, and am a teacher and Beer Maker. Gina Phillips (G) : I’m Gina Phillips, 23 years old, an event director and student. ROKing: what made you decide to come to Korea? How long have you been here? D: I came to Korea after graduating college because I wanted to try living in the motherland. At first, it was really hard for me to adjust, but now I’m in my third year and life keeps getting better. J: I decided to come to Korea because I didn’t want to work in an office, I love teaching, and I was obsessed with travel (and am still obsessed with travel). Coming to Korea was the best way to combine all of those passions. I’ve been here for 5 years. G: I left my non-profit job in San Diego to learn more about my mother’s culture and language and spend some time exploring. Teaching English was a good foot in the door, but now, going into my second year, I’m pursuing projects I’m really passionate about. ROKing: How did you three meet? D: The way we all came together on this project is actually pretty wonderful in its randomness. I met Jason at his very first beer making class last summer. I had met Gina previously, but connected with her later on in late fall when she asked me to design a logo for her new event planning company. Around that time, I threw a Kombucha Tasting party, where I invited friends to taste and name various flavors of the fermented tea she had been brewing. There, Jason and I came up with the idea to have a Fermentation Celebration in the spring. I remembered Gina had set out as an event planner and mentioned her as someone who could help with organizing the event.
Before an official introduction could be set up between the three of us, Jason and Gina randomly met each other at a teaching workshop. We all had met separately a number of times and were involved in our own projects, but Fermentation Celebration brought us all together. ROKing: Please tell us about FC. Whose idea was it? J: As she was saying, Dawn threw a kombucha tasting/ naming party in November, where a number of people were interested and excited about making kombucha. Seeing that excitement from people about not only making kombucha, but also about other fermented drinks as seen in Jason’s experience in his beer making classes, he and Dawn decided, “This needs to be bigger.” And thus Fermentation Celebration was born. ROKing: What are your roles in FC? G: Dawn is a koala, who likes to sit in trees and create magical, fun experiences for everyone to enjoy. She connects dots on paper and between people, ensuring that everyone gets properly excited and informed about the event. She’s in charge of giving Fermentation Celebration a personality through her graphic designs and animated spirit. Jason is a frog who bounces back and forth between creative endeavors and logistics, essentially making sure that the spirit of Fermentation Celebration is not lost and is feasible and realistic for what the three of us are able to do. Also likes talking. D: And Gina is “not a chicken, but an eagle” (as her mom put in an encouraging email when Gina first started her business enterprises). With an eye for logistics and a soft spot for puns, she ensures the translation of ideas from brainstorming sessions at makgeolli bars to realities at the event.
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ROKing: What was featured in the FC 1? Was it successful? J: The original idea was to feature fermented foods and to hold onto the spirit of a community-driven event as much as possible. It was held at a microbrewery pub called Craftworks, where we invited thirteen fermenters to come provide samples for the event. We had the idea to make it a science-fair meets farmer’s market, so people brought amazing signs explaining the process for their specific project. During the event, it was great to see everyone so curious about fermented products and it basically proved our theory that there was a genuine interest for this kind of humble, down-to-earth approach to making your own food. We had planned for 200 attendees and were surprised to find that we had to turn people away at the door because of the overwhelming response. People not only enjoyed the samples and interaction with makers, but they were all asking when the next one was. We’d say that proves it was a success! ROKing: Do you find Korea to be a place that one can easily plan, promote and hold such festivals? What are some of the frustrations you’ve experienced? D: Positives: There’s a DIY, frontier spirit here that makes anything seem possible. People of all different career backgrounds seem to mingle here more frequently than back at home, and they all seem to have something going on the side. There’s a fluidity in the roles here; people come here as teachers, military, bankers, whatever, but there’s something about being a traveler that allows the expats here to see the gaps and explore how they can fill them. J: One problem is that information on regulations is not readily accessible, so the logistics are a little difficult. G: The blessing and the curse for an event like Fermentation Celebration is that no one’s ever done it before. The curse is that it’s such a mixed event, with an emphasis on fermented food, alcohol, and possibly music, and there’s almost zero information on how to do an event like this. On the flip side, the blessing of doing an event no one has done before is that we can make it up as we go along and people are really excited about it.
ROKing: what are your plans and and goals for the 2nd FC? Do you plan to hold it annually? What will be featured in the 2nd festival? J: For Fermentation Celebration 2, we’d like to create a bigger community event that’s held outdoors. We’re involving local restaurants while keeping the focus on what people can make at home. One idea we had was to pair restaurants with home Fermenters so that together, they can create a tasty dish to share with the community. We also plan to offer master classes run by experienced fermenters and academies, where people can learn in detail how to make their own kimchi, beer, or other fermented products. In line with the summer festival spirit, we’d like to have live music as well, but that will depend on the legality of having outdoor music performances. As for whether this will be an annual event, that will probably depend on how this next one goes and where we each are in our own personal projects.
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living in US and want to learn about
Dokdo Island? Korea’s Contact
“US Dokdo Center”
for
free Dokdo wristband & Dokdo Education www.usdokdo.com
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KOREA D E R 101: ture l u C n Korea
SUNG INJAE SEY R_ SH EDITO RAPHY_ CA G PHOTO E JR. U LARTIG _ MICHAEL N O LS MODE ER, JUNGYO L D N A H C CHOI
s, as orean that K g n ith mo le? Hand favorite dish xaactly agree w esn’t o t t e e Ho hi Jigae, a g doesn’t imchi Jiga dod tearo o T c an d in ,K r, Rok , but really immering n Foocently listed K.im a weve s is we e d o r e h ly H t r o u u e r d t o Is K Traveller re piciest foo were consid ountry ’s m rea’s food l guide to s s c ry Ko rsona Forbe he world’s ed that we ure of this ow fie oking’s pe r t h t o f t a n s o n o ju e y of on ou R eel h p the fier n idea . We f give y dare! claim gin to gras give you a Station to if you ly n e o o y b T t it . bu even g recipes ivers d on, ha Un in r! Rea e v induc over to Ew e od d est fo heade e hott h t g in t inges
Stage.1
Ramen (instant noodles) Good ol’ packs of ramen line the aisles of every convenience store and supermarket in Korea. Here, you’ll never find a food store without a minimum of three or four shelves packed with Korean instant noodles. This is the way many foreigners are introduced to the burning flavor of Korea’s chili-packed menus as most of Korea’s mainstream ramen products scream spicy.
Tip
If you’re not so into the hot stuff, try soonhanmat(순한맛) which means less spicy. Jungyoon and Michael cooked some Korean noodles at home
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i ) goch k l a D wers e k s ken (chic
Chicken skewers are extremely popular among your street food in Korea. Michael and Jungyoon headed to a wellknown skewer snack cart, Dehpa Dalkgochi. There are always different levels of fieriness and Dehpa Dalkgochi has three stages - mild, spicy and super spicy. With two sauces, chili and sweet, the spicier you choose, the more chili sauce is used with less sweet to marinate the skewer.
Tip
You can choose between a medium size(1,500 won) skewer or a large size(2,000 won) skewer. Of course, Jungyoon and Michael went for the large size spicy chicken skewer!
Not bad. Easy peasy so far.
Stage.3 Boolbab (spicy rice) Next up, Michael and Jungyoon headed to Boolbab. Boolbab is spicy stir-fried rice. It uses the leftover stew from the main course. This means, to eat boolbab we first needed to decide on a main dish.
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bo(5,500 won).
se the pork + chicken com
Michael and Jungyoon cho
WAY TO EAT PORK & CHICKEN COMBO FOLLOWED BY BOOLBAB: 1. Enjoy an egg ttukbaegi(pot of steamed egg). 2. Once the pot begins to boil, pat down the meat and vegetables with the rice paddle, stir, then pat again a few more times. 3. Eat the tteok first as it becomes soft. (The meat will need more time to cook.) 4. Turn the burner off once the stew becomes ver thick. 5. Eat up but remember to leave about 20% of the stew. 6. Ask the server to stir-fry some rice in the remaining stew.
Tip
Boolbab is a tad bit spicier than what we’ve had so far. However, it is a menu item that Koreans always have right after a spicy stew. After a hearty main dish, not many people will have room for the boolbab (which is practically more like a dessert) so remember to order less than the number of people eating. 1~2 bowls of rice will be fine depending on how full you already are.
Stage.4 Tteokbokki (rice cakes in hot sauce) Tteokbokki is by far the most popular street food in Korea and can be enjoyed by the whole family. These days there are a lot more tteokbokki restaurants than there are tteokbokki snack carts, each place having their own secret tteokbokki recipe.
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Enjoy ROKING Jungyoon and Michael headed to a couple of places that traditionally make very hot tteokbokki. The first restaurant they visited was Show Boo. The first thing that was spotted was a plate of danmooji and a carton of juice there to conveniently wash away the spiciness. We took a look inside where the chef was busy preparing the tteokbokki. Outside there were piles of various fried foods that are often eaten with tteokbokki by dunking the fried food into the red chili sauce. Although many foreigners find tteokbokki intensely hot, most Koreans are so used to the fiery taste, that even young children have no problem with the level of spiciness. However, many people, foreigners alike, end up getting addicted to this Korean spicy food!
Michael and Jungyoon ordered the vegetable boodae tteokbokki (8,000 won). The spicy-meter was definitely kicked up a notch but not quite enough for them to imagine what was waiting for them at stage five!
Stage.5
Hot Tteokbokki (rice cakes in hot sauce) Our spicy food tasters look a tad worried now as metteok (a speciality menu from H Delicious, 8,000 won) is just too spicy!
Metteok is basically a compound word of maewoon(hot) and tteokbokki. Tteokbokki is naturally quite spicy but metteok is known to be at least twice as hot.
You can see from Jungyoon and Michael’s expressions just how spicy metteok really is. Our tasters told us that the large quantities of chili powder made the metteok sauce simply too hot to handle!
Roking would like to thank Michael Chandler for modeling. Everyone at Roking enjoyed the comical poses. You’re a natural! We also would like to thank KC for taking such fun and realistic photos during this spicy food adventure! SPRING FLING
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Roking’s eye
events
2011 The Year to Visit Korea (2010-2012 Visit Korea Year)
EDITOR_ SHINJAE SUNG
Meet hallyu (Korean wave) stars in the millennial city of Gyeongju, see fireworks show over the beaches of Busan, and enjoy a heaven of foods in Jeonju’s Hanok Village. 2010’s Big Events presented by the Visit Korea committee!
See, enjoy and taste Korea!
Major Festivals in Korea
Hallyu Dream Festival [Sep. 30–Oct. 3, 2011 (Fri.–Mon.)]
Held in Gyeongju, events include: a re-enactment of Queen Seondeok’s visit, Anapji Pond Night Show, Seonmudo & Hwarangdo Martial Arts, Korean wine and rice and Silla Moonlight History Tour. Experience Korea’s traditional charm. More info at www.hallyudreamfestival.or.kr.
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Busan World Fireworks Festival
[Oct. 21–29 (Fri.–Sat.)] At Gwangalli Beach, the Busan World Fireworks Festival will run for its 7th consecutive year. With the beaches and skies of Busan and the 7,420-meter-long, double-decked Gwangandaegyo Bridge as a backdrop, colorful fireworks, state-of-the-art laser lights and glorious music will promise an unforgettable show. (www.bff.or.kr)
Korea Food Festival
[Oct. 20–24 (Thu.–Mon.)] October Makgeolli Fest, Jeonju Bibimbap Festival Food Edu Fest(fermentation etc.) are some of the rich cultural experiences you can enjoy at Korea Food Festival. Here, visitors can taste popular Korean dishes like bibimbap, kimchi, galbi(Korean ribs) and healthy temple or herbal foods. (www. koreafoodfestival.or.kr)
Jeju Olle Walking Festival
[Nov. 6–11, 2011 (Sun.–Fri.)] The Jeju Olle Trails are a chain of seaside walking trails that encircle the entire island. Competitors can also enjoy the beaches and mountains of the island.
ROKING’s EYE
events
Other Scheduled Events in 2011 – 2012
[2011]
[2012]
Daegu World Fringe Carnival
IAAF World Championships Daegu 2011
[Apr. 29-May 1, 2011 (Sat.–Sun.)] An experiential festival where visitors can enjoy both a world famous carnival and fringe culture.
[Aug. 27–Sep. 4, 2011 (Fri.–Sun.)] Held in the hometown of apples, the Track & Field World Championships brings together 212 countries to compete in track, field and road race as well as combined events.
EXPO 2012 Yeosu Korea [May 12–Aug. 12, 2012 (Sat.–Sun.)] With “Living Ocean and Coast” as its theme, this expo presents a favorable image of the future where human life is directly connected to the ocean.
Special Incentive for Foreign Visitors
<Free Shuttle Bus>
<Korea Grand Sale>
A free roundtrip shuttle bus offers transportation around Korea(Seoul-Gyeongju/Seoul-Jeonju/Busan-Gyeongju) and tour related information to free independent travelers(FIT). Visitors may apply at the Visit Korea Year website. More information at www. visitkoreayear.com. Tickets are limited to two per applicant.
Purchase top-quality products at great prices throughout the duration of the Visit Korea Year Campaign’s Korea Grand Sale, with 14,000 businesses participating in Seoul and around the country. / [Benefits] - Korea Grand Sale Congratulatory Event - Free gifts with purchase of goods or services - Coupon book containing great deals - Discounts from 5% to 50% on shopping, cultural and tourist attractions [Time and Location] - Jan. 10–Feb. 28, 2011 (Scheduled to be held throughout Seoul and other major cities).
<Welcome Package> To ensure that you have an exciting, hassle-free holiday, the Visit Korea Committee is distributing a variety of travel information materials, souvenirs, services and benefits from booths within the airport (time and location TBA).
<One More Night> For visitors staying three or four nights, the One More Night promotion offers an additional complimentary night at the hotel. Offer scheduled to last till 2012. For more information on hotels and prices check online at: www.visitkoreayear.com
<Online Discount Coupons> Download and save! Check out visitkoreayear.com for exclusive discounts and freebies at your favorite stores, cafes, cosmetics shops and eateries. IMAGE COPYRIGHT_ VISIT KOREA COMMITTEE(+82-2-6272-7300)
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Epilogue Through our first, second and third issues comes a better, more focused issue four! Over the past couple of months there have been various changes at Roking headquarters. We have welcomed a handful of new interns to our content, design and promotional divisions. We also have our first generation(G1) of ten Rokians who’ll be aiding us in content alliance, articles and photography. Roking Korea has also established a large network of alliances which we hope will further improve Roking as a cultural ambassador of Korea. There were many complications while making issue four, with all our staff worried and stressed for various reasons. Many of our readers who received word via Roking’s mailing list will probably remember we were about to pre-publish online! But thanks to much hard work we have been rewarded another good hardcopy issue of Roking. With such hardship this has been a chance to look ahead at and reflect on this magazine’s solid goals and future endeavours. This may truly be a turning point for Roking magazine, for which I’d like to thank the staff here at Roking. Let’s put the finishing touches to this magazine and go on a long past due holiday!!!! Yaaaaaaaaay~
Sang-aa Park (Contents Division)
Working with the Roking family has been a tremendous experience. Every day I continue to learn more about humanity and life than I’d ever expected to, while putting together a magazine. It took me by surprise as I found the words we write and voices we speak for can have so much philosophy, faith and strength that it helps the magazine really connect communities around the globe. Roking Korea and Roking magzine has always been about touch and connection. The atmosphere here at our offices is so warm and loving and our articles reflect that. I pray that Roking magazine will continue to reach its readers with the sense of modern culture and hint of tradition that has always been a goal for this company. I am truly proud to be a part of this ongoing campaign for better communication among, not just Korea but all cultures.
Shinjae Sung (Contents Division)
I’ve been on a tremendous ride since joining Roking in July, 2010. During the last 10 months, I’ve made some unforgettable memories at Roking. Unfortunately, this is the last issue I’ll be working on as a feature writerNow I’m moving on with new journeys ahead of me. I thank everyone for their friendship, passion, and hard work. I’m sending my warmest regards to everyone who makes Roking possible. Best of luck! 락킹 화이팅!
Jung-yoon Choi (Contents Division)
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I think the fourth issue was a harder time for the magazine than we had anticipated. The message we would like to give and express in our own way has demanded sacrifices. We didn’t give up even in moments when we almost did because there are many young Koreans out there who want to take the road we are taking and because the newbies at Roking have given up so much to join us. Roking is here today because my co-founders have never lost faith. Even during moments when we could do nothing but stop, a path would always open because of it. I believe it as a sign from God, Roking’s true honourary publisher.
Sarah Byon (Business Management Division)
I thank God for making all this possible and that He is with us all the time. As we are wrapping up our 4th issue, I feel a bit exhausted but relieved at the same time. It was a busy and hard time for every one of us at Roking Korea, but I would say that it was a continuing stepping stone for us to move forward. I would like to thank our lovely members at Roking for working so hard and being there for each other as well as all those friendly contributors who have helped us make this magazine. I am thankful as we all dream for the same hope, to make the world see many colors of Korea, a country that touches the hearts of the people. The language barrier could be a big wall; however, I hope our little effort will help you feel Korea even if just a bit. I hope you all enjoy reading this magazine. God bless.
Bo-young Yu (PR Division)
I thought it’d be great to make a whole magazine on my own but it has been much harder than expected. Thanks to all the one-man design work, I now own a very strong trapezius muscle! Not that I’m complaining! Design should not be thought of as easy.^_^; I’m grateful to the Roking family for making me feel at home here. Roking has rightfully taken second place on my list of good people. These days my only wish is that Music(Roking’s mascot dog) and I will become a bit more friendly! I’m sorry that I have so much to say as it’ll have to be translated from Korean. I hope we’ll meet again with an even better fifth issue! Till then! And Jesus loves you.
Kyung-hee Han (Design Team)
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Distribution Korea (+82) Sponsor distribution center Visit Korea Year Free Shuttle Bus 1577-2507 Seoul Gangnam Success Shop 02-2006-9020 Ulsan Woojeong Presbyterian Church 052-244-7833 Hotel & residence Seoul Best Western Premier Gangnam Hotel 02-6474-2000 Seoul Walkerhill 02-455-5000 Seoul Hamilton Hotel 02-794-0171 Seoul Co-op Residence Ulji-ro 02-2269-4600 Western 02-2279-4500 Samsung 02-539-9080 Seoul Casaville Samsung 02-539-9080 Sinchon 02-6220-4000 Seoul Vabiensuite 02-2076-9000 Seoul Starville 02-798-8990 Seoul Dmc ville 02-380-4800 Seoul Fraser Place 02-2220-8888 Seoul Fraser Suites 02-6262-8888 Seoul palace hotel 02-2186-6766~7 Renaissance Seoul Hotel 02-555-0501 Grand Ambassador Seoul 02-2275-1101 Mayfield Hotel 02-2660-9000 Imperial Palace Hotel 02-3440-8000 Hotel Seokyo 02-330-7777 Courtyard by Marriott Seoul Times Square 02-2638-3000 Hotel Seoul KyoYuk Munhwa Hoekwan 02-571-8100
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IP Boutique Hotel 02-3702-8000 Sheraton Grand Walkerhill Hotel 02-455-5000 Grand Intercontinental Seoul Parnas 02-555-5656 Busan Lotte Hotel Busan 051-810-1000 Novotel Ambassador Busan 051-743-1234 Paradise Hotel 051-742-2121 Gyeongsang Kolon Hotel 054-746-9001 Hotel Concorde in Gyeongju 054-745-7000 Hyundai Hotel Gyeongju 054-748-2233 Komodo Hotel 054-745-7701 Best Western Gumi Hotel 054-462-6000 Kensington Hotel 033-635-4001 Alpensia Resort 033-339-0000 Kensington Flora Hotel 033-330-5000 Hotel Interburgo Wonju 033-769-8114 Hotel Interburgo Daegu 053-602-7114 Hotel Interburgo Exco 053-3800-114 heongpung Resort 043-640-7000 Ramada Plaza 043-290-1000 Hyatt Regency Jeju 064-733-1234 Paradise Hotel 032-762-5181 Best Western Prima Songdo Park Hotel 032-210-7000 Sheraton Incheon Hotel 032-835-1000
Hostel & guest house Seoul Windroad and Windflower 02-6407-2013 Seoul Backpackers inside 02-3672-1120 Seoul Bong house 02-6080-3346 Seoul Banana backpackers 02-3672-1973 Seoul Seoulbackpackers 02-3672-1972 Seoul Banglang hostel 02-6414-2246 Seoul Travelersa seoul guesthouse 02-2285-5511 Seoul Myungdong guest house 02-755-5437 Seoul Hey backpackers 010-3438-1249 Seoul Hong guest house 010-6315-6696 Seoul Grape garden house 018-278-9808 Seoul Guys & dolls guesthouse 010-6697-6117 Seoul Kims guesthouse 02-337-9894 Seoul Namu guesthouse 070-8291-4878 Seoul Tea guest house 02-3675-9877 Universities Seoul Korea University office of International Affairs 02-3290-5151 ~ 4 Seoul Yonsei University office of International Affairs 02-2123-3486 ~ 8 Seoul Yonsei University Underwood International College 02-2123-3922 ~ 6 Seoul Seogang University Office of International Affairs 02-705-8118 Seoul Hankuk University of Foreign Studies 02-2173-2063 ~ 4 Seoul Seoul University
office of International Affairs 02-880-8633 ~ 8 Seoul Sookmyung Women’s University Linguaexpress 02-710-9165 Seoul Hanyang University HGSU 010-4432-3020 Seoul Ewha Women’s University Graduate School dorm 02-3277-6001 / Bucheon Catholic University office of International Affairs 02-2164-4166 / Daejeon Kaist office of External Affairs 042-350-2444 Kaist Business Library 02-958-3217 / Pohang Handong University office of International Community 054-260-1079 Information & Culture center Seoul Namsan Cable car 02-753-2403 Seoul National Museum of Korea Seoul Seoul Arts Center 02-580-1300 Seoul Chongdong Theater 02-751-1500 Seoul Nanta Theater Gangnam & Myungdong 02-729-8288 Seoul TIC 02-729-9497 Seoul Gwanghwamun 02-735-8688 Seoul Insadong 02-734-0222 Seoul Dongdaemun 02-2236-9135 Seoul Namdaemun 02-752-1913 Seoul Itaewon 02-3785-2514 Seoul COEX 02-538-0264 Seoul Jamsil 02-2143-7007 / Gimpo Gimpo Airport 02-3707-9465
/ Incheon Incheon Airport / Busan Haeundae 051-749-4335 Busan Busan 051-501-0852 Busan Gimhae 051-973-1100 / Gyungjoo Terminal 054-772-9289 Gyungjoo Gyungju Station 054-772-3843 Gyungjoo Bulguksa 054-746-4747 / Jeju Seogwipo 064-760-3544 Jeju Jeju Welcome Center 064-740-6001 Global center Seoul Korea Foundation Cultural center 02-2151-6590 Seoul Yeoksam Global Village 02-3453-9039 Seoul Yeonnam Global Village 02-6406-8152 Seoul Ichon Global Village 02-796-2018 Seoul Itaewon Global Village 02-796-2459 Seoul Seorae Global Village 02-2155-8915 Seoul Global Center 02-1688-0120 / Busan Busan Global Village 051-980-8500 / Incheon Seogu Enlgish Town 032-560-1000 / Changwon Closer English Study & Party Lounge 070-4207-0765 Foreigner community Dongducheon Camp Casey & Camp c.r.c 031-829-4949 Myungin Real Estate 010-5634-2330 / Gunsan English Conversation Class in Military Base Café & restaurants Seoul 405 kitchen 02-332-3949 aa museum
02-3143-7311 Coffee smith 02-3445-3372 Espresso public 02-556-9317 Sortino’s 02-797-0488 Between 02-795-6164 Et m’amie 02-795-5245 Deux cremes 02-545-7931 Youk shim won’s kitchen 02-511-2187 Nashiville Extension 02-798-1592 Steff Hotdog 02-795-8677 Alt Swiss Chalet 02-797-9664 Pancho’s 02-792-4767 Thai Garden 02-792-8836 Pattaya 02-793-4888 Salam 02-793-4323 Ashoka 02-792-0117 Moghul 02-796-3501 Alsaba 02-792-1488 Chakraa 02-796-1149 La Cigale Montmartre 02-796-1244 Scrooge Pub 02-797-8201 My Chelsea 02-749-1373 Villa Sortino 02-553-9000 Neal’s yard 02-794-7278 Panda King 02-794-6888 Taco Bell 02-749-6696 Spice Table 02-796-0509 Manhattan 02-793-7005 Suji’s 02-797-3698 The Flying Pan Blue 02-793-5285 Macaroni market 02-749-9181 London Tea 02-795-0754 Cup & Bowl 070-4190-3642 Indigo 02-749-0508
Other places Seoul Toz Sinchon 02-392-0117 Toz Daehakro 02-764-0013 Toz Artreon 02-392-0112 Toz Jongro
02-736-0116 Toz Biz Center Sinchon 02-718-0113 Toz Hongdae 02-336-0112 Toz Samsung 02-538-0118 Toz Seonreung 02-2052-0113 Toz Gangnam 02-3476-0118 Toz Gangnam 2nd 02-591-0116
English Center GangDong English Center 02-6084-8000 Nowon English Village 02-3391-0509 Seoul English Village Gwanak Camp 02-6943-3605 Seoul English Village Suyu Camp 02-783-0509 Seoul English Village Pungnap Camp 02-480-4800 Incheon Global Education Center 032-560-1000 Gwangju English Village 062-385-0733 Busan Global Village 051-980-8500 Gyeonggi English Village Ansan Camp 032-450-4300 Gyeonggi English Village Yangpyeong Camp 031-770-1300 Gunpo Global Education Center 031-398-1700 Buchun International English Village 1588-5661 SeongNam English Town 031-725-5600 Ansan Hwajeong English Village 031-484-6100 Incheon Global Peace Village 031-637-9840 Suwon English Village 031-228-2978 KTX Gwangmyeong Station English Village 02-897-0519 Gurye Foreign Language Town 061-783-0755 Mokpo English Village 061-247-7800 Yeosu Foreign Language Center 061-642-4668 Gunsan English Learning Center 063-462-0572 Muju Global Education Center 063-323-3345 Imsil English Center 063-644-8912 Jeonju English Center 063-246-7909
Geoje English Village 055-688-0542 Gyeongju English Village 054-777-8000 Daegu Gyeongbuk English Village 054-970-1500 Sangju English Town 054-535-2730 Yeongju English Center 054-635-3755 Jeju International English Village 064-782-8004 International School Korea International School (Bundang) 031-789-0509 Korea International School (Gaepo) 02-561-0509 Korea International School (Jeju) 064-741-0509 Chadwick International 032-250-5000 Big Heart Christian School 031-263-3033 Handong International School 054-260-1733 Cheongna Dalton School 02-2646-0023 Korea Kent Foreign School 02-2201-7091 Lycée International Xavier 02-396-7688 Busan International Foreign School 051-742-3332 Asia Pacific International School 02-907-2747 Okpo International School 055-687-3283 Canada Maple International School 032-715-8000 Gyeongnam International Foreign School 055-853-5125 Rainbow International School 02-571-2917 Kwangju Foreign School 062-575-0900 International Christian School 031-855-1276 SunCheon Foreign School 010-9676-0402 Seoul Foreign School 02-330-3100 North London Collegiate School Jeju Namsan International Kindergarten 02-2232-2451 Rainbow Children Center 02-796-2776 We send Roking Magazines to restaurants and cafes in Itaewon, a must-go city for many foreigners. Contact us!
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Usa (+1) Schools (dorm & cafeteria partially in library) Yale University Columbia University New York University Parson’s University University of Washington Washington State University Green River CC University of California Los Angeles University of California Irvine University of California Riverside, University of California Santa Barbara University of California San Diego University of Southern California Claremont College Cal Poly Pomona California State University Long Beach California State University Northridge Loyola Marymount University Occidental College Carnegie Mellon University University of Minnesota Global Cooporation (partially in library and cafeteria) Microsoft (Redmond) NASA (Kennedy Center) California Kalbi Burger 4001 Wilshire Blvd, unit e. Los Angeles, CA 90010 Yogozone 549 Western Ave, Los Angeles, CA 90020
Yi ssi bbq 3465 W 6th st, ste 130 Los Angeles, CA 90020 Antique Hookah cafe 3465 W 66th st, ste 160 Los Angeles, CA 90020 BBQ chicken 10970 Le conte Ave Los Angeles, CA 90024 Isaac toast 10887 Weyburn Ave Los Angeles, CA 90024 Kim Sun Young hair salon 306 N Western Ave Los angeles, CA 90004 Washington State University district Ugly Mug (distribution center) BBQ Burger place Cafe on the ave Celluar town E.j. burger Green house Ichiro Mongolian grill Nasai teriyaki Orange king Sarducchi sandwich Thunder teriyaki and burger University terriyaki Yummy bites Wasabi Bistro Redfin
Canada (+1) Vancouver Capilano University 2055 Purcell Way, North Vancouver, British Columbia Canada v7j 3h5 University of British Columbia 2329 West Mall, Vancouver, BC Canada v6t 1z4 Simon Fraser University 8888 University Drive, Burnaby BC Canada v5a 1s6 The Art Institute of Vancouver 2665 Renfrew Street, Vancouver, BC Canada v5m 0a7
700 Royal Avenue New Westminster, BC Ceci Hair Club 10208 152nd street Surrey, BC Other countries Australia, Taiwan, China, England
We are looking for more of distribution centers. If you would like to distribute roking, please contact at
rokingkorea@ gmail.com
Burnaby Multicultural Society 6255 Nelson Avenue Burnaby, BC v5h 4t5 Vancouver Beauty Salon 1161 the high st. Coquitlam, BC Trinitea Gallery cafe 9618 Cameron st. Burnaby, BC Borandsi Cafe 4035 North Road Burnaby, BC v3j1s3 J.diem Salon 4357 hastings st. Burnaby, BC v5c 2j7 Bcit 3700 Willingdon avenue Burnaby, BC Douglas College
Subscription At only $72/year you can have Roking delivered to your door. Donate to Roking Magazine and help spread Korean culture across the globe. Donations and subscriptions are key to helping publish each Roking issue. So you’re our only hope!
1 year subscription Within South Korea $42 Outside of Korea $72 (shipping included) How to? Send your money to rokingkorea@gmail.com thru paypal. And then send your information to rokingkorea@gmail.com For more information, go to
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wanted 한국을 세계로! 한국의 문화를 전 세계로 알리는 락킹매거진과 함께하실 분을 찾고 있습니다. 현재 락킹 매거진은 한국의 외국인 밀집지역과 미주, 캐나다 등의 유명 대학과 기업에 배포되고 있으며 점차적으로 배포망을 넓혀가고 있습니다. *락키안이란? 락킹매거진에 6개월 이상 정기적으로 참여-활동하는 모임
모집분야 에디터(기자)
포토그래퍼
아트(디자인)
번역-영문교정
PR 이벤트
·한국에 관련한 기발한 컨텐츠 기획 및 발굴 ·락킹매거진에 실릴 기사 작성 ·포토그래퍼-아트팀과 상시 교류하여 해당 기사 완성
·락킹매거진의 화보, 제품 촬영 ·락킹에서 주최하는 다양한 이벤트에 포토그래퍼로 참여 ·촬영 사진 수정 및 보정작업
·잡지 구성 및 이벤트에 필요한 모든 디자인 참여 ·편집 디자인, 일러스트레이션 등 매거진 구성요소 연구 및 리뷰 ·에디터-포토그래퍼 등 편집팀과의 원활한 소통
·한글 기사를 영문으로 번역 및 번역본 교열 교정 ·해당 에디터와의 원활한 소통으로 기사 의도 파악
·온-오프라인 홍보 ·락킹 매거진 이벤트 기획 및 진행
혜택
지원사항
1. 락키안 아트팀으로6개월간 정식 활동 2. 락키안 활동 완료 후 수료증 발급 3. 락킹에서 펼쳐지는 모든 이벤트에 참여 가능 4. 내가 만든 컨텐츠가 해외로!
1. 모집인원 : 00명 2. 제출서류 락키안 지원서 + 해당 분야 포트폴리오 rokingkorea@gmail.com으로 이메일 접수-> 개별 면접 3. 지원자격 대한민국을 사랑하는 젊은 청년! 해당 분야에 재능이 있으신 분 책임감 있고, 긍정적인 마인드를 가지신 분 지속적인 락키안 회의에 정기 참여가 가능하신 분
GENERAL CULTURE MAGAZINE
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