Koreana : a Quarterly on Korean Art & Culture
2011 WINTER
Tripitaka Koreana
2011 AUTUMN
Handicrafts and Design
2011 SUMMER
Jeju Island
[critique] Loneliness in Blue Crab’s Name
Stewed eel, samgyetang (chicken ginseng soup), gujeolpan (platter of nine delicacies), vin chaud, beef-bone dishes, Vietnamese noodles, ice cream parfait, marinated crab: these dishes serve as the backbone of Kwon Ji-ye’s works. Her short story “Blue Crab Grave” is redolent with the aroma of simmering soy sauce. The ce...
[ENTERTAINMENT] Local Songfests Strike a Chord with TV Viewers
The average viewership ratings for “Nationwide Singing Contest” surprisingly exceed 11 percent. Compared with pop music shows like “Music Bank,” which features K-pop singers performing their latest hits, which still struggle to attain 8 percent ratings, the song contest for amateurs remains a leader of the pack for Kor...
[Lifestyle] Gukgung Shooting an Arrow at Your Own Heart
Gripping a bow in his left hand and an arrow in the right, a silver-haired archer takes his position at the shooting stand. The target stands exactly 145 meters away. The archer takes a breath and raises his bow before drawing the bowstring to its proper tautness. His right hand holding the tautly drawn bowstring quive...
[GOURMET’S DELIGHT] Ssambap Healthy and Delicious ‘Good Luck’ Wrap
Ssambap is a uniquely Korean food (ssam means “wrap” and bap means “rice”), which traditionally was made by wrapping rice with leafy greens. Of course, other countries have their own forms of food wraps, like the Vietnamese and the Mexican fajita, while China and Southeast Asian countries are known for the chunjuan, o...
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