The national flower of Korea is the mugunghwa ( Rose of Sharon). Every year from July to October,a profusion of mugunghwa blossoms graces the entire country. Unlike most flowers, the mugunghwa is remarkably tenacious and able to withstand both blight and insects. The flower’s symbolic significance stems from the Korean word mugung(immortality). This word accurately reflects the enduring nature of Korean culture along wih the determination and perseverance of the Korean people.
Hanbok The Hanbok has been the Korean people’s unique traditional costume for thousands of years. The beauty and grace of Korean culture can be seen in photographs of women dressed in a Hanbok. Before the arrival of Western-style clothing 100 years ago, the Hanbok was everyday attire. Men more jeogori (Korean jackets) with baji (trousers) while women wore jeogori with chima (skirts). Today, the Hanbok is worn on special occasions such as weddings, Seollal ( Lunar New Year’s Day ) and Chuseok ( Korean Thanksgiving Day ).
Kimchi is a fermented vegetable dish that can be stored for along time. In the past, Korean used to prepare it as a substitus for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi sometime between late November and early December. This nationwide annual tradition is called gimjang. The introduction of red pepper to Korea from Europe through Japan in the 17th century brought a major innovation to kimchi and the Korean diet in general. There are now more than 160 kimchi varieties differentiated by region and ingredients, most of them quite spicy. Kimchi is the basic side dish at every Korean meal ; is also an ingredient in other popular dishes such as kimchi stew, kimchi pancakes, kimchi fried rice and kimchi ramen noodles. Kimchi is widely used in various ways to create new tastes and flavors. These days, kimchi is gaining popularity worldwide for its nutritional value and healthful properties.
Now, I show you my diner food @ my hosts family house...
I love this food...i ate too much!!!Like 'cucur' ....huhuhu
I think...i cant ate it,but im try my best.
"Seasoning include garlic, red pepper, scallions, soy sauce, fermented bean paste, ginger and sesame oil. Visitors cannot really say they have been to Korea if they have not tasted kimchi,the internationally famous spicy fermented cabbage dish. Koreans eat it at almost every meal. There are actually dozens of varieties of kimchi, including some that are not spicy!!!"