이문세 – 가로수 그늘 아래 서면 (1988年)

Video

…a bittersweet melody…

. . . . .

and another cover by Kang Ji Min

라일락 꽃향기 맡으면
잊을 수 없는 기억에
햇살 가득 눈부신 슬픔 안고
버스 창가에 기대 우네
가로수 그늘 아래 서면
떠가는듯 그대 모습
어느 찬비 흩날린 가을 오면
아침 찬바람에 지우지

이렇게도 아름다운 세상 잊지 않으리
내가 사랑한 얘기 우
여위어 가는 가로수 그늘밑
그 향기 더 하는데
우 아름다운 세상
너는 알았지 내가 사랑한 모습
우 저 별이 지는 가로수 하늘밑
그 향기 더 하는데

가로수 그늘 아래 서면
떠가는듯 그대 모습
어느 찬비 흩날린 가을 오면
아침 찬바람에 지우지

이렇게도 아름다운 세상 잊지 않으리
내가 사랑한 얘기 우
여위어 가는 가로수 그늘밑
그 향기 더 하는데
우 아름다운 세상
나는 알았지 내가 사랑한 모습
우 저 별이 지는 가로수 하늘밑
그 향기 더 하는데

내가 사랑한 그대는 아나

[This video is made possible by “Pops8090“]

너무 아픈사랑은 사랑이 아니었음을 — 김광석

Video

“That extremely painful love…  its not love.” — Kim Kwang Seok.   This song was featured in the Korean movie, “The Classic.”

. . . . .

Here is another version of the song performed by Kang Ji Min.  I like this version more because it has a smoother sound.

. . . . .

Here is a clip from the movie “The Classic” with Seon Ye Jin where the song is featured…

. . . . .

And here are the lyrics to the song:

그대 보내고 멀리 가을새와 작별하듯
그대 떠나보내고
돌아와 술잔 앞에 앉으면
눈물 나누나

그대 보내고 아주 지는 별빛 바라볼 때
눈에 흘러내리는 못다한 말들
그 아픈 사랑 지울 수 있을까

어느 하루 비라도 추억처럼
흩날리는 거리에서
쓸쓸한 사람 되어 고개 숙이면 그대 목소리
너무 아픈 사랑은 사랑이 아니었음을
너무 아픈 사랑은 사랑이 아니었음을

어느 하루 바람 젖은 어깨 스치며
지나가고 내 지친 시간들이
창에 어리면 그대 미워져
너무 아픈 사랑은 사랑이 아니었음을
너무 아픈 사랑은 사랑이 아니었음을

이젠 우리 다시는
사랑으로 세상에 오지 말기
그립던 말들도 묻어버리기
못다한 사랑
너무 아픈 사랑은 사랑이 아니었음을
너무 아픈 사랑은 사랑이 아니었음을

. . . . .

If you live in the West and want to find more of Kim Kwang Seok’s beautiful but heart wrenching music, you can find it on Amazon.com

꼭 사랑해서 와야지!

How to cut an Asian Pear…

Koreans love to eat fruit after a meal.  It cleans the palate.  Koreans love to fellowship over food and anyway to make the meal longer is better.

Spring is approaching and the fruit markets are starting to pop up.  Get out and go find some delicious fruit!

Today I’m going to show you how to cut an Asian pear.

Start with your standard Asian pear…
First wash the pear under water.

And start by cutting around the top of the pear.
Cut in a spiral direction around the pear
Until you have completely removed all of the skin
Next, remove the top and bottom where the stem is
And cut the pear in half
Now you have two halves
Cut out the middle of the pear

Now cut the pear halves into slices…

Now the pear is ready to be served.
What a delicious Asian pear!

삼계탕 Sam-Gye-Tang — a summer stew!

Lets make Sam-Gye-Tang!

. . . . .

Samgyetang is a popular dish eaten during the hottest days of summer.  It consists of chicken, ginseng root, chestnuts, sticky rice, dates and pine nuts.

These ingredients may be unfamiliar to you, so during the post, I will have photos of the ingredients.  I will also include a list of the ingredients written in the Korean language.  If you would like, print the out the ingredients in Korean and use it as a cheat sheet.  When you arrive at the market, just show someone and they will be more than happy to help you.  Korean people can be very endearing and they are some of the most helpful people I have ever met.

Ingredients
Young Chicken/ Rock Cornish Game Hen……..1 Chicken
Glutinous Rice……………………………………..6 Tablespoons
Raw Ginseng Root…………………………………………. 1 root
Chestnuts………………………………………………………………1
Chinese Dates (dried)…………………2 per serving (added)
Pine nuts…………………………………..2 per serving (added)

Salt…………………………………………………………1 teaspoon
Finely cut thick green onion…………………….2 tablespoon

Ingredients listed in Korean (print them out!)

영계………………………………….1 마리
찹쌀…………………………………..6큰술
수삼(3년생)………………………..1뿌리
밤………………………………………..1개
대추…………………………………2개씩
잣……………………………………2개씩

소금…………………………….1작은술
송송 썬 굵은 파……………….2큰술

. . . . .

Cookware and Eating Utensils

Before I send you on a mission to buy ingredients for Sam-Gye-Tang, I wanted to give you the chance to really get into the culture, so I listed some items below that are integral to eating Sam-Gye-Tang.  Most of these items can be found at a wholesale kitchenware store or an E-Mart / Lotte Mart.

Dook-bae-gi 뚝배기 – This is a traditional-style earthen pot used for cooking fiery hot stews.  The name is pronounced, “Dook-bae-gi”.

winter 2013 014.Standard cooking pot – Initially we will cook the chicken in a standard cooking pot and once the chicken has thoroughly cooked we will transfer everything over to a Dook-Bae-gi for the final stages of the process.
Silverware – A pair of metal chopsticks and one soup spoon per person.  Soup Ladel – Necessary for scooping the broth out of the pot and pouring it into an individual bowl.
Tupperware – One medium sized bowl per person and a small dish for salt and pepper mix to dip the chicken in as you eat  And some metal rice bowls for white rice.
Traditional Korean Floor Table 밥상
– Pronounced, “Bap-Sang”, this is the traditional way friends and family eat in Korea; sitting on the floor at a table that is one foot from the ground.  Its a fun way to eat sitting on the floor.
Traditional Korean Floor Pillows – Traditional Korean floor pillows are square and come in a bright spectrum of colors.  You can find these at a pillow specialty shop or at E-Mart or Lotte Mart.
Rice Steamer – What meal in Korea isn’t complete without white Asian rice?  These steamers can be found at an E-Mart or Lotte Mart.  They will probably run you around $100, but its worth it.  And be sure to get a large bag of white rice to cook with.  [when using your steamer, take out the metal bowl, put in 2 – 3 cups of rice, fill up the metal bowl with water and massage the rice.  Then pour out the water and repeat 2 or 3 times until the rice is thoroughly washed.  Then, for example, if you put in 2 cups of rice, fill up the water to the 3 cup level inside the bowl.  And for 3 cups of rice, level 4 respectively]

. . . . .

Locating and Finding a Wholesale Kitchenware Store

그릇도매” is how “wholesale kitchenware store” reads in the Korean language.  It is pronounced, “Guh-rut-do-may”.  If you cannot locate one of these stores in your neighborhood, I suggest writing “그릇도매” onto a piece of paper so that you can show it to a Korean person when you venturing out.  If you are unable to copy the Korean by hand, copy “그릇도매” using a computer and print it out at a local PC Bang(computer room).  If there aren’t any wholesale kitchenware stores near you, go to an E-Mart or Lotte Mart.

Wholesale Kitchenware Store

Wholesale Kitchenware Store

Wholesale Kitchenware Store 

[If you want to practice speaking Korean, remember the phrase, “Oh-Dee-Yay-Yo?”  It means, “where is it?”  When using this phrase, say the place you want to go first or what you are looking for, followed by “Oh-Dee-Yay-Yo?” ]

. . . . .

Shopping for Ingredients

The open air market is a wonderful place to get authentic Korean ingredients.  Locate one in your area and go there often. 

An open-air market

An Open-air Market

A small chicken 영계This dish requires a smaller chicken to cook with.  You can either go to the grocer and buy a chicken that has been killed already or go the market and find a live chicken and have them kill it in front of you.  I think the latter is more fun.  When you are looking for the right chicken find one that is around 40 to 50 days old and 450 to 500 grams in weight.  If it is not possible to determine age and weight of the bird, just look for a small one.
Glutinous Rice 찹쌀 :  This kind of rice is different from the standard white rice you are used to eating.  Glutinous rice, or “Chap-ssal”, is extra sticky when cooked and is sweeter than regular white rice.Raw Korean Ginseng 수삼: A powerful root well known in Korea for its stamina and immune boosting properties. Korean ginseng is an excellent for a foreigner trying to adjust in Korea.  This root may look odd, but I hope that you can come to appreciate its powerful health properties.  This special root can also be found at Ginseng specialty shops.
Chestnuts 밤These kinds of nuts are dark brown and can fit inside your fist.

Dehydrated Chinese dates 대추
Chinese dates have a dark red color.  Make sure they are dehydrated, not raw.  Pine nuts 잣Pine nuts come from pine trees and resemble kernels of corn.  Salt :   This is what a bag of salt looks like in a Korean grocery store.
Thick green onions
Thick Green onions are different from regular green onions in that they are much longer and thicker.

Green onions

Green onions

. . . . .

Preparation

Clean out the chicken:  Wash out the inside of the chicken’s stomach with warm water, then use your hand to remove any of the chickens organs if they still remain.
Once you have removed everything from the chickens body, then wash out the inside again until clean.  Then take a paper towel and soak up any moisture inside the stomach and around the outside of the chicken as well.  Now take a sharp knife and cut a hole into the lower part of the chickens left leg.  We will need to tie the chicken’s legs together later to hold the ingredients inside of the chicken while cooking.

Rinse the Glutinous Rice:  Put six tablespoons of glutinous rice into a bowl and pour lukewarm water into the bowl.Next, wash the rice by hand until the water becomes white and cloudy.Next, without letting the rice out of the bowl, pour out the water and repeat the process until the water is no longer cloudy.Then put the glutinous rice into a small bowl.  It will be a little caked together, but this is okay.Wash the Ginseng Root:  Take a toothbrush and put the root under running water and brush the root to get any dirt off.  
Preparing the Chestnuts:  Prepare to cut a whole into the shell of the chestnut in order to remove the husk.  Use the tip of the knife.  Now remove the rest of the shell.….and the husk.
Wash the Dates:  Wash the dates in lukewarm water.

Stuffing the chicken:  Now you are ready to stuff all the ingredients into the chicken’s stomach.Begin by putting all the rice in first.  And stuff it in as tight as you can.Next put in the Ginseng root as far as it will go.…and then two dates and one Chestnut with a few pine-nuts.Now, put the chickens right leg through the hole in the left leg to fasten everything inside the chicken.  So that when the chicken is cooking, the ingredients wont come out. Cut off the part of the Ginseng root that is still protruding from the chickens body. Cooking the chicken:  Put the chicken into a standard pot.…and fill the pot with water until the chicken is submerged.

Cooking the Chicken

Place the pot onto the stove and turn the heat on high and bring the water to boil.  Once it has reached a rolling boil, turn the heat down to low and let sit for 2-3 hours until the rice has thoroughly cooked.  It wont hurt to cook it as long as 3 hours.  Every once in a while check to see how its doing.

Prepare the green onion as garnishWash the stalks in warm water.  Then cut the stalks in half and continue cutting into smaller pieces.  Once the dish is completely done and ready to be served, lightly sprinkle the slices in the dish as you like.

Moving the chicken into the Dook-Bae-gi:  Once the chicken has thoroughly cooked, move the chicken into the Dook-Bae-gi and then pour the broth from the pot in as well.  Now bring the stew to a rolling boil once again and then turn the burner down.  Let cook for an additional 4 minutes and then add salt.Now remove the Dook-Bae-gi from the burner and set on your table.  And add green onions as garnish.. . . . .

Setting the Table

Find a suitable place on your floor to put your table, and place a burner placemat in the middle of the table and place the Dook-Bae-gi on top of it.  Set your medium sized bowl in front of you and place the chopsticks and spoon to the right of your bowl.  Place the salt and pepper bowl near your bowl and place the Korean floor pillows in the places where you and your friends would like to sit.  As you are eating from the Dook-Bae-gi, dip the chicken pieces into the salt and pepper mix to add flavor.  Great job!

. . . . .

In Korea it is tradition to say, “잘 먹겠습니다” before digging in.  This phrase is pronounced, “chal mo-ggess-sum-ni-da” and means, “I will eat well.”

And when you have finished eating, you close by saying, “잘 먹었습니다.”  This phrase is pronounced, “chal mo-goss-sum-ni-da” and means, “I ate well.”

Adapted from:괜찮은 찌개 다 들어 있어요! ed. 주부생활

An eclectic collection of Korean pop songs…

Do you love to sing?!!  Oh how I love going to the “Song Rooms” in Korea!  User Pops8090 has an awesome collection of vintage Korean on youtube.com.

Songs like these really let you feel the culture and heart of Korea….

[At the bottom left of the video screen you can skip to the next song and on the bottom right you can open up the playlist and jump to songs further down on the playlist]

. . . . .

[Credit goes to Youtube user “Pops8090” who put together this awesome collection of songs and videos!]

http://www.youtube.com/user/pops8090

Resources for students learning the Korean language

I am a student of the Korean language and what I noticed is that resources for learning the Korean language outside of Korea are scarce.  Even Rosetta Stone only covers the very basics of Korean.  Rosetta Stone is a good program, but too expensive for the small amount of information it provides.  When I was studying Korean living in Korea, I came across books that I found to be very helpful.  Some of these books can be found in small bookstores in Korea, but if you can’t find these books in a local book store, Seoul has a very large book store called, “Kyopo-Mun-Go (교보문고)” in central Seoul.  If you are going to get there by subway, take the purple line #5 to (광화문역) Gwanghwamun station and exit 3 or 4 should take you directly into the book store.  It is completely underground.  You can cut and paste “광화문역” into maps.Daum.net and it will show exactly where Gwanghwamun station is.  Go and find it!

“Korean Photo Dictionary” by Heart N Mind publishing 마음과 마음:
This book uses photos of elements from everyday Korean life and instead of giving you the definition in English, ties the Korean word to the photo through an illustration.

Korean Photo Dictionary

“Korean Grammar in Use: Beginning to Early Intermediate” by Ahn Jean-myung, Lee Kyung-ah, Han Hoo-young (Darakwon Publishing) – 21,000 :
This is a really good book I have gone back to again and again to reinforce fundamental grammar.  There is an intermediate to advanced sequel to this book.

Korean Grammar in Use: Beginner to Early Intermediate

“Korean Grammar in Use: Intermediate” by Min Jin-young and Ahn Jean-myung (Darakwon Publishing) – 23,000 :
This is the follow up to the previous book “Korean Grammar in Use: Early Beginner to Intermediate”. 

Korean Grammar in Use: Intermediate

“그림으로 보는 한영사전” (Korean-English Picture Dictionary) by 예림당 Yearimdang Publishing Co. 15,000 This dictionary was designed for Korean children learning to speak English, but will be suitable for the Korean learner as well.  I found this book in a random book store in Incheon.

Korean-English Picture Dictionary


“500 Basic Korean Adjectives”, by Bryan Park.  HOLLYM International Corp. Publishing:
A great book for breaking down the conjugations of Korean adjectives. 

500 Basic Korean Adjectives

“500 Basic Korean Verbs”, by Bryan Park.  HOLLYM International Corp. Publishing:
A great book for breaking down the Korean verb into all its elaborate conjugations.

500 Basic Korean Verbs

기탄 급수한자 8급 빨리따기:
In Korea, Korean children learn to read and write Hanja.  Hanja is the Korean language written with Chinese characters.  Before the 15th century monarch, King Sejong , the Korean language was written entirely in Chinese characters and only the educated could read and write it.  When King Sejong developed Hangul, the Korean writing system, the illiterate masses could begin to read and write as well.  As it stands today Hanja is still used, but mostly in newspapers and formal broadcasts.   This book will help you get a deeper understanding of the meaning of the Korean words derived from the Chinese language.  Each chapter gives the characters to be learned with a test at the end of each chapter.  There are eight levels in the study of Hanja.  Level 8 is beginner and Level 1 is most advanced.  In Korea there is a standardized test for proficiency in Hanja.  The name of the standardized exam is 전국한자능력검정시험.  It is something to aspire to.
The book uses a clever way to associate the Hanja with a picture.  Ddal means “month” and “moon”.  The Chinese character looks like a moon with light shinning from it.

Level 8 Hanja: Beginner

Level 7 Hanja: Late Beginner/ Early Intermediate

TOPIK: Test of Proficiency in Korean 한국어능력시험 :
https://i1.wp.com/www.topik.go.kr/img/hp/sub/link_logo.jpg
How well do you speak Korean?  Test yourself in the standardized test of proficiency in the Korean language: TOPIK.