Rea's World

Introduction Kongguksu  is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu ; however, in accordance with the mention of the dish along with kkaeguksu  (  깨국수 , sesame noodle soup) in Siui jeonseo , a Joseon cookbook published around the late 19th century, it is presumed to have originatedat least at early as the 19th century Recipe Ingredients (2 servings): 1 cup of dried soybeans, soaked in cold water overnight 2 tbs mixed nuts 1 teaspoon of toasted sesame seeds 1/2 pound (8 ounces: 226 grams) of somyeon (thin noodles) 2 ts salt water and ice cubes 1/2 cup cucumber strips and tomato for garnish Directions Drain the soybeans you soaked overnight and put them in a pot with 2 cups of water. Bring to a boil over medium high heat for 15 minutes. If it boils over, keep the lid off. Rinse the coo...

Introduction Boseong Green Tea Plantation Light Festival will take place in the green tea fields of Boseong, one of Korea's most well-known tourist destinations. A large tree will be set up and various other places will be decorated with lights in the Hoecheon-myeon, Yeongcheon-ri regions. The festival will send a message of hope for the New Year to tourist and residents who visit Boseong during the winter period. Boseong, the green tea capital, will present the nation's largest green tea field tree, which will strike a beautiful image of Boseong into the hearts of all its winter guests. Those who visit the festival will wish to stay longer in Boseong and participate in all the events, rather than merely passing through. Programs Large tree decorated with lights, photo zone, Milky Way Tunnel, theme street in green tea field, etc. Performance Times [Lighting hours] Monday to Thursday: 18:00-22:00 Friday to Saturday: 18:00-24:00 Admission Free Address 61...

Introduction Namsan cable car is an aerial tramway in Seoul. Built in 1962, it spans from the Hoehyeon-dong platform (near Myeong-dong) to the Yejang-dong platform near the top of Mt. Namsan and the N Seoul Tower. It is the first commercial cable car service for passengers in Korea. The length of the cable is 605 metres. The altitude difference of 138 metres makes a gradient of  13° . The cabins move at a speed of 3.2 m/s. The transit between platforms takes about three minutes. The new cable cars, which have been in operation since Dec. 6, 2008, have an increased capacity of 48 people per car (up from 38). Unlike the older cars, the new cable cars have glass on all four sides, giving riders a wider of the mountainside. Approximately 50,000 people ride the Namsan Cable Car each month. Visitors who are looking for a more tranquil tour are advised to go in the morning. For both a daytime and nighttime view of Seoul and the tower, take the cable car up the mountain in the l...

  Bibim guksu , a cold dish made with very thin wheat flour noodles called somyeon  with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim  or goldong myeon , all of which literally mean "stirred noodles" or "mixed noodles". The dish is especially popular during summer. There are many kinds of cold noodle dishes in Korea, including one made with cold beef broth; however, spicy cold noodles have historically been apreciated by spice-loving people in Korea and recognized internationally. What makes this dish so distinct from other cold noodles dishes from different cultures is the strong spicy flavor produced from the combination of red pepper powder, gochujang , and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor. Typically the dish would be prepared by ...

Introduction The Gwangju Biennale, which was founded in September 1995 in the city of Gwangju in the South Jeolla Province of South Korea, is Asia's first and most prestigious contemporary art biennale. Founded in memory of spirits of civil uprising of the 1980 repression of the Gwangju Democratization Movement, the Gwangju Biennale presents a global perspective on contemporary art. Under the helm of a progression of international curators - including Massimiliano Gioni, Kerry Brougher, Sukwon Chang, Okwui Enwezor, Charles Esche, Hou Hanru, Honghee Kim, Yongwoo Lee, Youngchul Lee, Kwangsoo Oh, Wankyoung Sung and Harald Szeemann - the Gwangju Biennale has established itself as a highlight of the international contemporary art biennale circuit. Centered in Gwangju's 8,100 square meter Biennale Hall in Jungoui Park, the Gwangju Biennale's presence has elevated the city of 1.4 million to become a cultural hub of East Asia. Gwangju Biennale is an international contemporar...

Introduction Myeongdong (Hangul:  명동 , literally 'bright town') is a dong in Jung-gu, Seoul, South Korea between Chungmu-ro, Eulji-ro, and Namdaemun-ro. It covers 0.99 km ²  with a population of 3,409 and is mostly a commercial area, being one of Seoul's main shopping and tourism districts. In 2011, 2012 and 2013, Myeongdong was listed as the ninth most expensive shopping street in the world. The area is known for its two historically significant sites, namely the Myeongdong Cathedral and the Myeongdong Nanta Theater. History Myeongdong dates back to the Joseon Dynasty when it was called Myeongryebang (Hangul:  명례방 ) and mostly a residential area. During the Japanese area the name was changed to Myeongchijeong  (Hangul:  명치정 )and became more of a commercial district, being influenced by the rising commerce in the neighboring Chungmuro area. It became the official district of Myeongdong in 1964, after independence. After the Korean War and into th...

Introduction Jaengban-guksu (cold buckwheat noodle platter) has been popular since the 1990's when mak-guksu (mixed buckwheat noodles) restaurants first began to offer 2~3 portion of Makguksu on large platters, with mounds of delectable garnishes. The noodles, mixed with spicy sauce, fall somewhere between Bibim-guksu and Bibim-naengmyeon. Jaengban-guksu literally means 'platter noodle.' One may wonder why noodles are served on a platter instead of individual bowls. But that's the key point. Jaengban-guksu is basically Bibim-guksu on a platter. Mixed with several kinds of vegetables, Jaengban-guksu epitomizes the Korean style of dining: mixing and sharing. The Korean practice of eating from the same dish signifies trust and intimacy. Another merit of Jaengban-guksu is that individuals can eat as much or little as they want. Jaengban-guksu is best described as a dish made of 'half noodles, half vegetables.' The vegetables include lettuce, crown daisy, cu...