The 100 expressions of Moon Geun Young in the drama, Painter of the Wind.
Educational for me because I do not know 100 ways of describing facial expressions.




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Erm, not rude swear words , on the contrary, literary four letter Korean expressions, which I kept coming across recently.

And increasingly they cannot be found in the dictionary, so I'm calling for help here.

I have been seeing them onl　y at the exit checkpoints !
Hyun Bin & Song Hye Gyo at Singapore Changi Airport 12 Sep 2008 about 10:20 pm.

Source : http://www.koreatimes.co.kr/www/news/art/2008/08/135_29379.html

08-14-2008  Uniqueness of Korean Cuisine (III)

By Chad Meyer
Contributing Writer

This is the third part of a series focusing on the benefits of Korean cuisine. We will continue to explore the Korean diet and its effect on longevity and health.

A rich history and strong country pride have inspired generations of Koreans to enjoy traditional cuisine. While many of the traditional meals are rich in flavor, some Westerners have found that Korean meals are lacking in taste. I am convinced that with an understanding of local history, culture, and health, their cuisine will gain appreciation and grow in appeal. A diet merging meals from Korean and Western cultures is proven to yield higher body nutrition.

Rice cake, or ddeok, is a traditional Korean food holding numerous dietary benefits. Ddeok is recorded to have been eaten in the year 57 BC during the Three Kingdoms of Korea. When the Goryeo Kingdom (918-1392) later unified the Korean Peninsula, ddeok became a commonly consumed food. Finally, during the Chosun Kingdom(1392-1910), two hundred different types of ddeok were documented to have used a total of ninety different ingredients. However, as Western cultural influence grew in the 20th century, interest in ddeok slowly began to wane. It eventually became a traditional food served onl　y during the Lunar New Year Day, birthdays, and weddings.

In 2002 the first rice cake cafe opened in Seoul spawning national interest. Around 2004, a health craze for traditional Korean meals kicked off and interest in health food exploded. Today, rice cakes have become an important part of the Korean diet. Found in supermarkets, department stores, public markets, street vendors, and even subway station kiosks, it is a food that has penetrated all locales.

Unlike the dry Western version, Korean rice cakes are slightly moist and appetite satisfying. They can be served alone as a meal or enjoyed as a dessert. As a dessert, rice cakes are very different from the sweeter Western cakes. The Korean variety is made from rice and onl　y naturally sweetened with red beans and assorted fruits, and decorated with raisins, ginger, or sesames seeds.

As a low calorie meal, ddeok is a good source of protein, vitamins, and minerals. As an ingredient in soups and stews, rice cakes are a soft and chewy nourishment for your body. The taste of rice cake can vary and is a function of the preparation method used. For example, ddeok that is pounded flat becomes very chewy.

Rice cakes have also become a Korean consumable art form and a feast for the eyes. In May, the sixth annual Ddeok Exhibition and Beautiful Ddeok Contest showed off the best creations Seoul has to offer. The Institute of Traditional Korean Food uses this festival to promote ddeok. Using a palette of natural food colorings, Korean chefs have elevated rice cakes to new heights by designing museum-worthy masterpieces.

Another famous traditional health food is jook, or Korean porridge. Historically, a meal of juk was served during the longest night of the year, the winter solstice. ``Dongji patjuk'' is a type of red bean juk eaten on this day. Korea's Confucian society believed that the red color of the beans warded off disease spreading spirits. This special red bean juk was even thrown at the front door to prevent these bad spirits from entering the home.

Today, juk is prepared for family members who are sick, have stomachaches, or other digestion problems. Juk is a comfort food known to warm your stomach while not upsetting your digestive system. Common types are: seafood, tuna and vegetable, beef and mushroom, pumpkin, chicken and ginseng, and pine nut. It is otherwise served unseasoned.

Korean porridge is also eaten for breakfast or as a late night snack since it is not heavy or greasy. Elderly people who are sensitive to body changes also choose it. And for a Korean baby, a diet of jook begins six months after birth.

Juk begins life in a rice cooker. After normal cooking, the rice is mixed with six to seven times more water in a stove pot. Over low heat, the rice is cooked and slowly expands. Considered a slow food, juk is a labor intensive meal requiring constant stirring to prevent the rice from burning. Total time for preparation is about an hour.

In Korea, Hyun Juk is one　 of the largest chains with locations in most Seoul neighborhoods. I interviewed the owner of the Yangjae-dong location to uncover some of the mysteries of this meal. First, I learned that seafood and tuna jook are the most popular dishes served. Seafood, such as salmon and tuna, are high in Vitamin D. A recent American study published in the Archives of Internal Medicine shows that deficiencies in vitamin D can lead to cancer, diabetes, and immune system problems affecting longevity.

The owner also said that many patrons return to the restaurant onc　e or twice per week to enjoy Korean porridge. During the workday, a majority of the customers were young working females. At night, more men enjoyed jook. She said that Korean females are normally cautious about their diet and therefore plan on healthy meals such as jook. Korean men on the other hand, suffer from high stress levels from Korean living which brings them to the restaurant for dinner. As stress can give people upset stomachs, juk serves as a cure for indigestion.

Chad Meyer is a robotics engineer working in Korea with a passion for Korean food. He can be reached at: food.korea@hotmail.com