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According to Living in Korea (2019) the Korean flag symbolizes the ideals of the Korean culture, the harmony of yin and yang with heaven, earth, water and fire.  “All of these symbols of the Taegukgi reflect the Korean ideal of promoting creation and prosperity while keeping in sync with the Universe. (Source: Ministry of the Interior and Safety)” (Living in Korea, 2019).

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Comb-patterned pottery like the example below has been found all across South Korea. It represents the Neolithic Age in Korea which began around 800 B.C. and was characterized by individuals settling into a more sedentary, clan life focused on developing agriculture (Korea.net, n.d.).

Figure 7. Comb-pattern pottery (Korea.net, n.d.).

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Rowan (2016) noted that Arirang, probably the best known Korean folk song, was designated an intangible cultural heritage by UNESCO.

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ARIRANG: Korea's Popular Folk Song (KWOW #112)

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“Koreans memorialize their ancestors with food and paryer.  Families travel to their ancestral homes to build alters laden with food, then go to their grandparents’ or parents’ burial mounds where they offer food and bow in homage” (Kraig, n.d.).

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Matei (2019) quotes author Euny Hong as defining nunchi as the “art of understanding what people are thinking and feeling.”

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98% of students attend and graduate upper-secondary high school despite it not being required and having to pay, showing the importance of education to the South Koreans.  “Educational attainment in contemporary Korea is of paramount social importance and strongly correlated with social mobility, income levels, and positions of power” (Mani & Trines, 2016).

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Students in South Korea are very respectful of teachers as elders and professionals. They call the instructor "teacher" rather than by name as a sign of formality (Alexandrowicz, n.d.).

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Many South Korean Educators seem to value face-to-face teaching and worry about online education due to COVID.

"Studying isn’t the only thing that students do at school. We teach kids how to act as members of society, and we socialise them through various activities" (Kim as cited in Kasulis, 2020).

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South Korea goes back to school, but classrooms remain empty | Education News | Al Jazeera

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Reactive vs. Proactive Classroom Management

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Reactive vs. Proactive Classroom Management

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A 2014 study involving American and Korean elementary educators found Korean teachers tended to use negative reinforcement in reaction to a behavior rather than attempting to stop the behavior before it happens. The same study concluded there were fewer behavior problems in Korean classrooms in the first place (Koh, M.S. & Shin, S., 2014).

Figure 4. Korean classroom (Korvia Consulting, n.d.).

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As the point of authority in the room, instruction is more teacher directed in Korean classrooms. However, recent education changes have pushed for more interactive instruction methods and personalized learning (Cho, J. & Huh, J., 2017).

Figure 5. South korean classroom (ESL101.com, n.d.)

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Hangul Day, October 9, is the culturally unique annual celebration of the development of the South Korean writing system (Livaccari, n.d.).

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The Suffering of Two Generations (수난 이대) 

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The Suffering of Two Generations (수난 이대) 

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“is what one might call a Korean classic, in that it is taught in the educational system, and thus every Korean raised in Korea has likely read it. It is also known as one of the best, and briefest, evocations of han in the Korean literary pantheon” (Montgomery, 2013).
https://www.ktlit.com/review-the-suffering-of-two-generations-by-ha-geun-chan/

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Many representations of Buddha exist in South Korea due to the nations history with Buddhism starting in the 300s. One of the most famous depictions shown below resides in a temple at Seokguram Grotto. (Korea.net, n.d).

Figure 8. Hwaseong Fortress in Suwon (Korea.net, n.d.).

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Two main types of seals, national and royal, are manufactured by the Korean government to stamp government documents and memorialize royal rituals (Department of Homeland Security, 2014). South Korea considers the emperor's seals as national treasures.

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WASHINGTON - More than six decades after being removed during the Korean War, nine royal seals of the Korean Empire and Joseon Dynasty were repatriated Friday to Seoul, South Korea, by U.S. Immigration and Customs Enforcement's (ICE) Homeland Security Investigations (HSI), coinciding with U.S. President Barack Obama's visit to that nation.

HSI San Diego special agents seized the cultural artifacts in November 2013 as part of a joint investigation with HSI Attaché Seoul. The South Korean Cultural Heritage Administration (CHA) and the Supreme Prosecutors' Office (SPO) assisted with the investigation.

"National treasures are an integral part of the fabric of any nation and they should never be sold or hidden," said Principal Deputy Assistant Secretary Thomas S. Winkowski. "ICE is proud to have played a significant role in the return of these priceless royal seals to the people of Korea."

"HSI's international cultural property investigation was truly unparalleled," said CHA's Administrator Sun-hwa Rah. "CHA is sincerely grateful to the HSI special agents who contributed to this investigation. Hwangjejibo, the Emperor's Seal of the Korean Empire, is priceless to South Korea as it represents the national dignity and pride of South Korea and its citizens. CHA will continue to work closely with HSI for all future cultural property cases with a nexus to the United States."

The seals were turned over to HSI San Diego special agents in November 2013 by the family of a deceased Marine lieutenant, who had served in the Korean War. The lieutenant found the seals in 1950 in a ditch near the Deoksugung Palace, which had been ransacked by Chinese and North Korean soldiers.

The nine seals include three national seals of the Korean Empire, one royal seal of the Korean Empire and five signets of the Joseon Royal Court of the Joseon Dynasty. The Korean Empire (1897-1910) succeeded the Joseon Dynasty (1392-1910).

The Korean government makes two main types of seals - national and royal seals. National seals are made for practical uses, mostly to stamp official government documents. Royal seals commemorate royal rituals. Among the seals seized were Hwangjejibo (Seal of Emperor), the national seal made upon an establishment of the Korean Empire in 1897, and Sugangtaehwangjebo (Royal Seal of ex-Emperor Sugang), the royal seal carved to commemorate the 1907 royal ritual. The government of the Korean Empire used the Yuseojibo (Seal of Yuseo) and Junmyeongjibo (Seal of Junmyeong) for official purposes such as appointing government officials. Five other signets were used to stamp on books or paintings in the Joseon Royal Court.

The emperor's seal is classified as a national treasure by South Korea.

In September 2013, a Washington, D.C.-based antiquities expert contacted HSI Washington special agents to say that a man residing in Escondido, Calif., had contacted them to see if the seals were valuable. HSI Washington forwarded photographs of the seals to an antiquities expert at HSI Attaché Seoul, who provided the photographs to the CHA. The CHA subsequently determined that the seals appeared to be official seals of the Joseon Dynasty.

In October 2013, the CHA and the SPO International Cooperation Center (ICC) requested HSI's assistance in recovering the seals.

HSI Attaché Seoul asked HSI San Diego to locate and recover the cultural property, which was illegally exported into the United States. Subsequently, the family voluntarily turned over the seals to HSI for return to South Korea.

On Feb. 14, 1983, South Korea became a signature country to the 1970 United Nations Educational, Scientific and Cultural Organization (UNESCO) Convention on the Means of Prohibiting and Preventing the Illicit Import, Export and Transfer of Ownership of Cultural Property. The Korean National Property Act, enacted April 8, 1950, and the Korean National Property Act-Enforcement Decree, enacted June 10, 1950, include the country's cultural patrimony laws. According to the Korean National Property Act, the aforementioned seals fall under the category of Korean national property, which is illegal to transfer or export.

View more photos of the Korean Empire and Joseon Dynasty royal seals on ICE's DVIDS page.

HSI plays a leading role in criminal investigations that involve the illegal importation and distribution of cultural property, including the illicit trafficking of cultural property, especially objects that have been reported lost or stolen. The HSI Office of International Affairs, through its 67 attaché offices in 48 countries, works closely with foreign governments to conduct joint investigations.

HSI specially trained investigators, assigned to both domestic and international offices, partner with governments, agencies and experts to protect cultural antiquities. They also provide cultural property investigative training to law enforcement partners for crimes involving stolen property and art, and how to best enforce the law to recover these items when they emerge in the marketplace.

Since 2007, more than 7,150 artifacts have been returned to 27 countries, including paintings from France, Germany, Poland and Austria, 15th to 18th century manuscripts from Italy and Peru, as well as cultural artifacts from China, Cambodia and Iraq.

Learn more about HSI cultural property, art and antiquities investigations. Members of the public who have information about suspected stolen cultural property are urged to call the toll-free HSI tip line at 1-866-DHS-2-ICE, or to complete its online tip form.

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ICE returns 9 ancient Korean artifacts to South Korea

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More than six decades after being removed during the Korean War, nine royal seals of the Korean Empire and Joseon Dynasty were repatriated Friday to Seoul, South Korea, by U.S. Immigration and Customs Enforcement's (ICE) Homeland Security Investigations (HSI), coinciding with U.S. President Barack Obama's visit to that nation.

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This inscribed monolith was built around 555 CE atop  Mt. Bukhansan in Seoul. It commemorated the visit of King Jinheung of Silla Kindom to his newly conquered territories.  (National Museum of Korea, n.d.).

Figure 9.  Monument Marking of King Jinheung's Inspection on Mt. Bukhansan (National Museum of Korea, n.d.).

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This is the location of the oldest seowons, private Neo-Confucianist academies founded during the Joseon Dynasty meant to educate individuals on Neo-Confucianism after it was adopted from China (UNESCO, n.d.).

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This artificial grotto was commissioned in the 8th century by  Prime Minister Kim Dae-seong to house a temple complex in which resides masterpieces of Buddhist art (UNESCO, n.d.).

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Seokguram Grotto and Bulguksa Temple (UNESCO/NHK)

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This was South Korea's first general radio wave tower allowing for broadcast of TV and Radio throughout the city. Construction began in 1969 (Cj Foodville, n.d).

Figure 1. N Seoul Tower on Mt. Namsan (Bowen, 2012).

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This article outlines other World Heritage Sites of historical interest in South Korea.

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Last Updated on

There are 14 UNESCO World Heritage Sites in South Korea. Of these 13 are cultural and 1 is natural.
Map of World Heritage Sites in South Korea

This grand palace is located in Seoul, South Korea. It is one of five palaces built for by the Joseon Dynasty. It is located within a park and is one of the most distinguished structures (not just palaces) in the country. There are many structures within the palace complex including the Dohwamun Gate, Geumcheongyo Bridge, Injeongjeon Hall, and the Juhamnu Pavilion, to name a few. It is a cultural site included into the list of UNESCO World Heritage Sites in South Korea.

Gochang, Hwasun and Ganghwa Dolmen Sites (2000)

Dolmens are large stone slabs that serve as tombs and were constructed during the 1st millennium BC. These dolmens were located within these prehistoric cemeteries. They are among the Megalithic culture structures that are found in various parts of the world. However, the ones in South Korea are highly concentrated in these three areas. Hence, they are recognized culturally important and cited as one of the UNESCO World Heritage Sites in South Korea.

This protected area is designated as one of the cultural sites included in the UNESCO World Heritage Sites in South Korea. In fact, the area is often referred to as the largest outdoor museum in the world. These sites offer a collection of historic remains from ancient dynasties and centuries in the country. The sites included within this protected area are the Mount Namsan Belt, The Wolseong Belt, the Tumuli Park Belt, and the Hwangyongsa Temple.

Haeinsa Temple Janggyeong Panjeon, the Depositories for the Tripitaka Koreana Woodblocks (1995)

The Temple of Haeinsa is located in Mount Gaya is where you will find the biggest collection of Buddhist texts. These texts had been engraved in wood blocks sometime during the mid-13th century. The buildings of Janggyeong Panjeon, on the other hand, were constructed in the 15th century. The structure was made primarily to house the wood blocks and other exceptional works of art.

Historic Villages of Korea: Hahoe and Yangdong (2010)

The historic clan villages of Yangdon and Hahoe were founded during the 14th and 15th centuries. The layout of the villages depicts the aristocratic Confucian culture of the Joseon Dynasty during that time. At the same, the villages are sheltered by forested mountains providing a site of spiritual and physical nourishment. The surrounding landscape of the villages is also the subject of many poets' works.

This castle wall/fortress is located in Gyeonggi-do, South Korea. The fortress was built during the late 18th century and was commissioned in honor of the Joseon Dynasty. There is a total of 48 structures around the wall. The fortress was reconstructed in the 1970s despite the fact that periodic maintenance has been done to preserve the original state of the structure. As one of the UNESCO World Heritage Sites in South Korea, various festivals and performances are held in the site.

Jeju Volcanic Island and Lava Tubes (2007)

This is the only natural site inscribed on the list of UNESCO World Heritage Sites in South Korea. This is a volcanic island within the Korean Peninsula. It is the largest island in South Korea, however, it is also the smallest province. The main feature for those who travel to Jeju is Hallasan - a dormant volcano and the country's tallest mountain. The most recent eruption of this volcano was around 5,000 years ago.

This is a Confucian shrine that was built to commemorate the memorial services of the royals that were deceased from the Joseon Dynasty. This is also the oldest Royal Confucian shrine and the oldest ritual ceremony since its establishment in the 14th century. It was inscribed on the list in 1995.

Royal Tombs of the Joseon Dynasty (2009)

This is another cultural site in the list of UNESCO World Heritage Sites in South Korea. There are 40 tombs scattered over 18 different locations in South Korea that are collectively recognized in this listing. These tombs were built to honor and pay respect to the ancestors of the Korean Joseon Dynasty and preserve their achievements.

The Sokguram Grotto was built in the 8th century along the slopes of Mount Totham. The grotto features the monumental statue of Buddha. The sculptures and reliefs in the site are considered one of the best examples of Buddhist art in Asia. The Temple of Bulguksa was built in the late 8th century, too. These two form an important religious architectural complex in South Korea.

Namhansanseong (2014)

Namhansanseong was designed as an emergency capital for the Joseon dynasty (1392-1910), in a mountainous site 25 km south-east of Seoul. Built and defended by Buddhist monk-soldiers, it could accommodate 4,000 people and fulfilled important administrative and military functions. Its earliest remains date from the 7th century, but it was rebuilt several times, notably in the early 17th century in anticipation of an attack from the Sino-Manchu Qing dynasty. The city embodies a synthesis of the defensive military engineering concepts of the period, based on Chinese and Japanese influences, and changes in the art of fortification following the introduction from the West of weapons using gunpowder. A city that has always been inhabited, and which was the provincial capital over a long period, it contains evidence of a variety of military, civil and religious buildings and has become a symbol of Korean sovereignty.

Baekje Historic Areas (2015)

This site is the newest addition to the list of UNESCO World Heritage Sites in South Korea. It is a group of monuments scattered all over three cities: Buyeo, Iksan, and Gongju. These monuments are linked to the Baekje Kingdom that flourished during 18 BC. In total, there are eight archaeological sites contained within this property that showcase the unique culture of the ancient kingdom of Korea.

Sansa, Buddhist Mountain Monasteries in Korea (2018)

The Sansa are Buddhist mountain monasteries located throughout the southern provinces of the Korean Peninsula. The spatial arrangement of the seven temples that comprise the property, established from the 7th to 9th centuries, present common characteristics that are specific to Korea - the 'madang' (open courtyard) flanked by four buildings (Buddha Hall, pavilion, lecture hall, and dormitory). They contain a large number of individually remarkable structures, objects, documents, and shrines. These mountain monasteries are sacred places, which have survived as living centers of faith and daily religious practice to the present.

Seowon, Korean Neo-Confucian Academies (2019)

This site, located in central and southern parts of the Republic of Korea, comprises nine seowon, representing a type of Neo-Confucian academy of the Joseon dynasty (15th-19th centuries CE). Learning, veneration of scholars and interaction with the environment were the essential functions of the seowons, expressed in their design. Situated near mountains and water sources, they favored the appreciation of nature and cultivation of mind and body. The pavilion-style buildings were intended to facilitate connections to the landscape. The seowons illustrate a historical process in which Neo-Confucianism from China was adapted to Korean conditions.

View the list of all of the UNESCO World Heritage sites I have visited on my travels.

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UNESCO World Heritage Sites in South Korea

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Last Updated on There are 14 UNESCO World Heritage Sites in South Korea. Of these 13 are cultural and 1 is natural. Map of World Heritage Sites in South Korea This grand palace is located in Seoul, South Korea. It is one of five palaces built for by the Joseon Dynasty.

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Bap - cooked rice
Kuk - broth dishes
Banchan - side dishes
Kimchi - fermented foods
Namul - vegetables
Below is a diagram of a typical Korean table and the foods you might find on it  (Kim et al., 2016).

Figure 6. Typical korean meal (Kim et al., 2016).

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Kimchi is traditional Korean fermented food eaten with every meal. This method of food preparation arose from a need to preserve foods through harsh summers and winters (Kim et al., 2016).

Below is a recipe for traditional kimchi made with napa cabbage.

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Everything you need to know about how to make kimchi! With this small batch recipe, you’ll find it not that diffi cult to make good authentic kimchi at home.

What is kimchi?

Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The its history goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. You can find some of the most common ones in my 15 easy kimchi recipes.

Over the last decade or so, Korean kimchi has gained a global recognition as a healthy probiotic food. It’s a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging.

This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it’s also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable.

In late fall, Korean households make this type of kimchi in large quantity for their kimjang (or gimajang, 김장), an annual kimchi making event in preparation for cold months. I grew up watching my mother do her kimjang using over 100 cabbages with her friends in the neighborhood who rotated their schedules to help each other.

I usually make it with 5 – 10 heads (pogi) of cabbages at a time because we eat it every day. Also, I provide regular supply to my grown-up children. Both my mother and mother-in-law did that for us for a long time, so I am gladly continuing the tradition.

In Korean homes, there can never be too much of it. So many Korean dishes are made with well-fermented kimchi, such as jjigae, mandu, bibim guksu, kimchijeon, dubu kimchi, etc.

Buying napa cabbage

For this recipe, it’s best to use a medium to large cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves. When cut, a good cabbage has a nicely straight white part that’s not too thick as well as bright yellow inner leaves.

Salt

Korean coarse sea salt (cheonilyeom, 천일염) is the best to salt the vegetables to make kimchi. It’s natural salt with a coarse texture that’s minimally processed. Commonly referred to as gulgeun-sogeum (굵은소금), meaning coarse or thick salt, this salt tastes good without bitterness, so it helps develop flavors in fermented foods.

When we first came to America, Korean sea salt wasn’t available, so we used American table salt to salt cabbages. Be sure to use less (about 1/4 less than the amount called for in the recipe) if using fine salt.

Kimchi seasonings

The taste of kimchi varies widely, depending on the quality, type and ratio of the seasoning ingredients. Each Korean household has its own recipes, often driven by the regional flavors of their hometown. I find myself making it differently each time.

Good quality gochugaru makes a big difference in kimchi. In addition to gochugaru (고추가루, Korean red chili pepper flakes), garlic and ginger, kimchi recipes typically call for various jeotgal (젓갈, salted seafood) for the distinct pungency and depth of flavors and to aid the fermentation process. Saeujeot (새우젓, salted shrimp) and myulchiaekjeot (멸치액젓, fish sauce made with anchovies) are the most common ones. Read more about these ingredients in my Korean Pantry Seasoning Ingredients.

Sometimes, I also use fresh shrimp which is my mother’s secret ingredient for adding extra freshness to the kimchi flavor. If you can’t find saeujeot in your area, consider using some raw shrimp instead.

If you want to make vegan kimchi, skip shrimps and swap fish sauce with soup soy sauce (gukganjang, 국간장). Or simply check out my vegan kimchi recipe.

How to make kimchi

To help you start making kimchi at home, I came up with this recipe using one head of napa cabbage. Start with one, and then move to 2 or 3 by doubling or tripling the recipe.

It typically starts with salting the main vegetable. For this pogi kimchi, you need to cut the whole cabbage in half lengthwise, and then into quarters. If you’re using 2 small cabbages, cutting in half should be enough.

Then, thoroughly bathe each cabbage half/quarter in the salt water one at a time. Using the other half cup of salt, generously sprinkle salt over the thick white part of each leaf. This process makes sure the white parts get evenly salted,

Meanwhile, make a kimchi paste by mixing all the seasoning ingredients, and then cut the radish into thin matchsticks and mix well with the paste. The rest is easy, rub a little bit of the radish mix over each cabbage leaf, mainly the white part.

How long does it last?

Although you can start eating your kimchi any time, it needs about two weeks in the fridge to fully develop its flavors. It will continue to age in your refrigerator and will be delicious for a couple of months, when the healthy bacteria count is the highest. It can last much longer than that, turning very sour over time.

Watch how to make it

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

▢ 1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)

▢ 1 cup Korean coarse sea salt for making kimchi

▢ 5 cups water

▢ 1 pound Korean radish, mu or moo (무) mu/moo

▢ 1/4 Korean pear (배) optional

▢ 3 - 4 scallions

▢ 1 piece dashima (about 2 to 3 inch square) Boil it in 1.5 cups of water for 5 minutes

Seasonings

▢ 1 tablespoon glutinous rice powder, 찹쌀가루 Mix it with 1/2 cup water (or optional dashima broth) simmer over low heat until it thickens to a thin paste and cool. Yields about 3 - 4 tablespoons.

▢ 1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes - adjust to your taste

▢ 1/4 cup salted shrimp (saeujeot), 새우젓, finely minced

▢ 3 - 4 raw shrimps, about 2 ounces, finely minced or ground - optional

▢ 3 tablespoons myulchiaekjeot fish sauce, 멸치액젓

▢ 3 tablespoons minced garlic

▢ 1 teaspoon grated ginger

▢ 1 teaspoon sesame seeds - optional

▢ 1/2 cup water or dashima (dried kelp) broth

Kitchen tools

▢ 2 large bowls or pots 7 - 8 quarts

▢ a large colander

▢ kitchen gloves

▢ 3/4 - 1 gallon airtight container or jar

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.

Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.

Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.

Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces.
Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.

Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

1. You can cover the top of the kimchi with large outer green leaves (as I did in the video) if available. Some people also use a plastic wrap to cover. But, this is not absolutely necessary, especially for this small batch kimchi.

2. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

This kimchi recipe was originally posted in January 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.

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Traditional Kimchi Recipe - Korean Bapsang

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With this small batch traditional kimchi recipe, you’ll find it not that difficult to make authentic, delicious kimchi at home.

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Hailed South Korea's Hawaii and located off the coast of South Korea, Jeju island is a popular tourist spot for locals and visitors due to it's scenic beaches, waterfalls and forests.

Figure 2. Jeju Island (Republic of Korea. 2005).

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In addition to fermented foods, Koreans eat a large amount of fish and legumes (mungbeans, soybeans, red beans, nuts) for protein as opposed to red meats due to their positioning close to the ocean (Kim et al., 2016).

Below is a popular grilled mackerel dish called godeungeo gui.

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Godeungeo gui is a grilled mackerel dish. Grilled fish is enormously popular in Korean cuisine. The fish is simply salted and either grilled over an open flame or pan fried. You can do the same with any fish.
Godeungeo gui (고등어 구아) is a grilled mackerel dish. Grilled fish is enormously popular in Korean cuisine. The fish is simply salted and either grilled over an open flame or pan fried.

I was brought up on these types of fish, and we usually grilled them over a charcoal fire on a small wire rack. Back then, charcoal (honeycomb briquette) was the main fuel for heating and cooking. My favorite fish was always godeungeo (mackerel). (For my Korean speaking readers, here is a nostalgic 1980's song about a mother and godeungeo.)

Fresh mackerel should have firm flesh, clean skin and bright eyes. When purchasing a mackerel, ask for it to be cleaned and filleted with the skin kept on. The skin keeps the flesh moist and has a great smoky flavor. If you have to clean it yourself, mackerel is an easy fish to handle. Here is a good video guide by BBC Good Food on how to fillet a mackerel.

Do not overcook the fish. Remember the fish will continue to cook even after removed from the heat source. Also, there are differing opinions regarding which side of the fish should be cooked first. I've learned to cook the fish so that the presentation side gets direct heat first. For mackerel, I use the skin side for presentation because the golden brown char on its dark skin beautifully contrasts with the opaque flesh. Whatever you do, it's important that you only turn the fish once and let each side cook undisturbed. This way, the fish will develop a nice crust and not stick to the grill.

Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the optional ginger and lemon juice over the fish. Season both sides of the fish liberally with salt. Set aside for 20 minutes.

Remove any visible traces of salt before cooking.

Cook the fish using one of the three methods shown below.

Grilling:

Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.

Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Pan-frying:

Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.

Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Broiling:

Preheat the broiler on high. Place the fish, skin side up, 4 - 6 inches away from the broiler.

Watch it carefully and cook until the skin is lightly charred and bubbly and the flesh turns opaque - 2 or 3 minutes. Turn and cook the other side for another minute or two.

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Godeungeo gui is a grilled mackerel dish. Grilled fish is enormously popular in Korean cuisine. The fish is simply salted and either grilled over an open flame or pan fried. You can do the same with any fish. Godeungeo gui (고등어 구아) is a grilled mackerel dish.

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Many Koreans like spicy foods. According to Lee (2018), Korean buldak instant ramen is one of the spiciest on the market, prompting the popular fire noodle challenge on YouTube where users try to eat as much as they can as quickly as they can.

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Video: Foodies across the globe are taking part in the 'fire noodle challenge'

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The "fire noodle challenge" requires a person to consume the incredibly spicy food as fast as possible.

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Hanbok, characterized by flowing bottoms and bright colors, is traditional Korean clothing worn each day up until 100 years ago. Now it is used mostly as formal wear for special occasions (Korea Tourism Organization, n.d.).

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Korean hanbok: How and when to wear the traditional Korean dress / 전통 한복 체험기

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Depicts the importance to Korea of defense against invaders. (Gienapp, 2018)

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Contains a lesson on what happens when children don’t do what they are told, showing how strong the importance of respecting parents and authority permeates Korean culture. (Gienapp, 2018)

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Caledon pottery, unique to Korean culture, is featured along with the Korean achievement-oriented work ethic. (Gienapp, 2018)

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“They call it Hallyu, the Korean wave: the idea that South Korean pop culture has grown in prominence to become a major driver of global culture, seen in everything from Korean dramas on Netflix to Korean skincare regimens dominating the cosmetics industry to delicious Korean tacos on your favorite local menu. And at the heart of Hallyu is the ever-growing popularity of K-pop — short, of course, for Korean pop music” (Romano, 2018).

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1. Do you leave your shoes outside and wear slippers inside?

2. Do you always strive to look your best?

3. Do you arrive promptly on time or even early?

4. Do you like to eat kimchi for breakfast, lunch and dinner?

5. Do you always do what you are told?

6. Do you listen to K-pop all the time?

7. Is doing well in school really important to you?

8. Do you love spicy food?

9. Do you have “quick nunchi”, can you size up the room fast?

10. Do you always respect your elders?

If you answered no to all these questions you are nothing like a South Korean.

If you answered yes to 5 questions you are half like a South Korean.

If you answered yes to all 10 questions you are definitely a South Korean!

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The Korean War began June 25 1950 when South Korea was invaded by North Korean troops and ended with and armistice in 1953 (Stack, 2018).
Combat footage, Korean war — newsreel (1950) CreditVideo by MilitaryPublicDomain

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Combat footage, Korean war - newsreel (1950)

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The capital city housing over 9 million residents.

Figure 3. High-rise buildings of Seoul (Beer, n.d.)

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“Described as one of the most scientific alphabets ever devised, han'gul consists of 24 letters: 14 consonants and 10 vowels. Combinations of these letters represent 5 double consonants and 11 dipthongs. The letters, grouped in clusters of 2, 3, or 4, form syllables and words” (Snellinger, King & Fulton, n.d.).