Hwatu is the Koreanized version of Japanese hanafuda, which is believed to have been introduced to Korea in the late Josoen Dynasty era. The name of cards changed from hanafuda, meaning ‘flower cards’ to hwatu, meaning ‘flower fight.’ The Japanese letters on the cards were replaced by Korean words.
In some traditional tea houses, you will have complimentary snacks served with the tea. In others, you can order snacks from their menu. Typical snacks include dried persimmons, walnuts and pine nuts, and traditional sweets made of rice and oil. Sometimes, a plate of grilled rice cake bars will come
Sinseollo, or royal casserole, used to be served in Korean traditional court cuisine. Consisting of meat, fish, vegetables and mushrooms, all cooked in a rich broth, the dish is served in an uniquely shaped vessel called sinseollo. The hole in the center is placed with hot embers to keep the dish ho
Korean rice cake soup, tteokguk, is made by boiling rice cake slices in the soup. Rice cake is the single major ingredient. Korean dumpling soup, manduguk, is made by boiling dumplings in the soup. Dumplings are the only major ingredient. Now, you can guess how to make tteok-mandu-guk, the rice cake
Jogakbo is a type of wrapping cloth made by Korean traditional patchwork. Originated in the hands of thrifty housewives utilizing cloth offcuts in the past when fabric was less commonplace, it was used to cover the meals, screen the doors, or wrap the wedding gifts. Today, Jogakbo is often appreciat
In the front yard or backyard of a traditional hanok house, there is an outdoor platform, sitting on which are traditionally shaped earthenware of various sizes. These containers, in which Korean fermented condiments are processed and stored, are called jangdok(s), and the platform is called jangdok
Designated as Gyeongsangbuk-do intangible cultural asset no.12, Andong soju is a brand of distilled liquor traditionally produced in Andong, Gyeongsangbuk-do. Although it shares the name ‘soju’ with other low-proof brands which are easily found in every restaurant and store, Andong soju is a major l
Gujeolpan, or nine section plate, is one of the most colorful dishes in Korean traditional cuisine. Nine different foods are assorted on an octagonal plate with nine sections, sorted by color and ingredients. Eight sections are filled with meat, seafood, and vegetables, and in the center section is
There are over 1,000 Starbucks stores in Korea. Most stores are in modern buildings in urban centers, but some are different. Here is a Starbucks in hanok (traditional Korean house) at the entrance of Mungyeong Saejae, a historical mountain pass at the height of 642 meters above sea level. The area
18th-century Korean painter Shin Yunbok is known for his genre paintings. In his famous work titled Jusa Geobae, meaning having a drink in a public house, we see how a public house worked in the late Joseon Dynasty era. Held in the collection of the Gansong Art Museum in Seoul, the painting depicts
Traditional bibimbap has many regional versions, among which most famous are Jeonju Bibimbap (from Jeonju, Jollabukdo), and Jinju Bibimbap (from Jinju, Gyeongsangnamdo). When it comes to modern and fusion bibimbap, however, its variation is unlimited, because you can always make a new combination of
Underfloor heating is now used all around the world, and is growing in popularity thanks to its convenience and efficiency. It was re-discovered in the West during modern times by Frank L Wright, who came across the traditional Korean Ondol method. An ancient form of heating, the Ondol works by mean
