A Confucian school(Hyanggyo) in Gimje

1 Introduction to Hyanggyo in Gimje

Hyanggyo is a national educational institution established during the Goryeo and Joseon Dynasties to enshrine the memorial tablets of Confucius and great Confucian scholars, hold memorial services, and educate and enlighten local residents.

During the Joseon Dynasty, instructors received land and slaves from the state and taught students, but the educational function was abolished when modern education began in earnest with the Gabo Reform in 1894.

It was founded in 1404 (the 4th year of King Taejong’s reign), but was destroyed during the Imjin War. It was rebuilt in 1635 (the 13th year of King Injo’s reign), and has undergone several repairs to reach its current state.

The existing buildings include Daeseongjeon, Myeongnyundang, Dongmu, Seomu, Dongjae, Seojae, Manhwaru, Gyojiksa, and Naesammun.

Gimje Hyanggyo operates a Confucian experience program and offers a haegeum lecture to learn about Seokjeon Daeje and learn about music.

2 How to get to Hyanggyo in Gimje

- Inquiries and guidance 063-547-6477

- Website https://encykorea.aks.ac.kr/Article/E0010466

- Address 89-3 Hyanggyo-gil, Gimje-si, Jeollabuk-do (Gyo-dong)

- Hours of operation 08:30~18:00

- Open year-round

- Parking available

- Designation status Jeollabuk-do Special Self-Governing Province Tangible Cultural Heritage Gimje Hyanggyo Daeseongjeon (Designated on December 2, 1971)

- Experience information Seokjeon Daeje (Seokjeon Daeje (spring and autumn)), Hyanggyo Confucianism Giroyeon (Hyanggyo Confucianism Giroyeon), Hyanggyo Sunday School (Hyanggyo Sunday School operation) Experience available Ages All ages

3 The scenery of Hyanggyo in Gimje.

4 Map

Noodles that appear at banquets

 Noodles can be easily made at home, and can be produced in a relatively simple way at a processing plant.

Noodles are classified by their raw materials (wheat flour, rice flour, buckwheat flour, etc.) and processing methods (dried noodles, boiled noodles, boiled noodles, etc.).

Excluding some rice noodles made from Southeast Asian rice, most noodles are made mainly from wheat flour. Milmyeon, a specialty product of Busan, is literally made from wheat, and Gangwon-do buckwheat noodles are also made mainly from buckwheat. Buckwheat is the standard word, and momil is a word that came from Japan, so let's look it up.

Kalguksu is a dish that was made in the old days by mothers, who rolled it thinly into red slivers, cut it thinly with a kitchen knife, and boiled it in water. It is famous for adding pumpkin or chives.

There are also the three major udon noodles in Japan, but they differ in thickness, and there are wheat flour foods with characteristics such as China's Jajangmyeon (Jajangmyeon) and Dosakmyeon (sak, bak, bak 23sanjibak).

Among the noodles in Korea, kalguksu is said to be diverse. Representative ones include clams, cabbage from Gyeongsang Province, or chives. The origin of the word gomyeong is said to be the kkumi (Gyeongsang Province style) served on top of tteokguk (rice cake soup) eaten on New Year's Day, but it is said that the taste is enhanced only when various side dishes (egg shavings, fermented peppers, old kimchi, etc.) are properly added along with the soy sauce served on top of kalguksu.

Variations of noodles include eojuk from Okcheon-gun Cheongsan-myeon and Yesan-gun Daewol-myeon, and doenjang kalguksu from Gangneung-si, Gangwon-do.

In contrast, factory-made noodles are first mixed with the main ingredient, wheat flour (usually strong wheat flour), 0.9% salt water, and go through a rolling and molding process, and then dried to commercialize them with a moisture content of about 2-3%.

It is said that in traditional noodle manufacturing on the east coast, the taste of the noodles differs depending on the direction and speed of the wind, so they measure the wind speed every morning to ensure a consistent taste.

It is thought that the taste of dried noodles (dried noodles) differs depending on the subtle components of the groundwater used as the mixing water, and the noodles of Yesan Sudeoksa Temple are uniquely this.

In the Food Codex, if you look at the 18 types of noodles, they are divided into fresh noodles, boiled noodles, dried noodles, and boiled noodles, and when sold to consumers, they are also divided into regular noodles and container noodles.

Noodles are thin, have a small cross-section, and are long, so they are a symbol of longevity, and they were often served at birthday parties, and because they were used as banquet noodles, especially at weddings, the saying about when to eat noodles came about. Wealth, honor, and height are said to be thick and short-lived, so it might be better to live thin and long than that.

That is why the Book of Changes tells us to know contentment (sufficiency) and reduce greed, and it can be said that the central theme of the Book of Changes is to be careful when reaching a high position.

Pumpkin candy and moo candy

 Taffy is classified as a type of taffy in Article 4-6 of the Food Code of the Food Sanitation Act. According to its definition, "taffy refers to starch or starch-based raw materials that are hydrolyzed with enzymes or acids and then processed into sugar liquid, other types of taffy, and dextrin."

  

Taffy is a distinct product from shikhye and jocheong, and in the past, except for gangyeot and garaeyot, most were made by adding various herbal medicines to malt syrup (taffy: barley sprouts) at home. Each region made it by adding local specialties, and representative products include Ulleungdo pumpkin taffy, doraji taffy, and gangyeot.

In addition, taffy that does not stick to teeth is being developed to attract consumers, so it is thought that it is being developed and marketed similarly to garaetteok that does not harden even after being kept for a long time.

Carbohydrates represented by starch are converted into monosaccharides, disaccharides, and fructose by amylase in the human body, but polysaccharides such as starch must be converted into monosaccharides and disaccharides such as glucose in order to increase the digestion and absorption rate in the human body. Therefore, taffy is a product of saccharification by amylase.

In addition to physical changes such as gelatinization and puffing of starch, taffy is a product of a representative chemical change, so it can be said to be a product of a large-scale change to the extent of surface transformation rather than tautification.

In the past, taffy making using pumpkin taffy was said to have been decided by looking at the cross-section of thick taffy and determining the size and size of the air holes, which can be said to be the result of hundreds of pushing and pulling (sangchu: 相推) by workers in the manufacturing process.

You can see the contents of the main text of the Book of Changes about sangchu, that is, pushing and pulling.

Jjajangmyeon - Noodles of Korean Memories

 Jjajangmyeon, along with jjambbong and tangsuyuk, is a popular Chinese food, but it is a type of K-food that was newly created after being modified to suit Korea.

In the late 19th century, when Incheon Port opened, workers from Shandong Province in China came to Korea and ate noodles mixed with soybean paste as a simple meal, missing the taste of their hometown. Jjajangmyeon began to be sold in earnest in Incheon Chinatown. Among them, Gonghwachun opened in 1883 and is known as the oldest Chinese restaurant in Korea.

It is said to be a funny Jjajangmyeon and a sad crying noodle. Jjajangmyeon is a type of food that can be eaten simply, like Chungmu Gimbap from Chungmu, Gyeongnam Province. There are various types, such as Muljjajang, Spicy Jjajang, Seafood Jjajang, and Jajangban. It is said that Jjapaghetti and Jjajangroni are popular among the public.

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Jjajangmyeon reminds Koreans of their childhood memories, so it is a food eaten at elementary or middle school graduation ceremonies and also on moving day, and the taste of Jjajangmyeon eaten at that time is often connected to memories of those days.

Nowadays, you can easily have any food delivered through a delivery app installed on your smartphone, but even 10 or 20 years ago, you would have had many experiences of Jjajangmyeon being delivered quickly and without getting cold or burning in a specially made delivery box called Cheolgabang.

There was even an old advertisement where a celebrity ordered Jjajangmyeon from Marado, Jeju Island, and it became very popular, and I still can't forget that memory.

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It was also a food that men and women avoided when they were introduced or when they were introduced because of the Jjajang that could get on their lips.

Jjajangmyeon looks simple at first glance with a simple recipe and ingredients, but it is actually made by hand, so you can feel the chewy texture, and it has its own know-how with the use of various ingredients, so it has many regular customers and has been able to maintain a long tradition.

Also, radish kimchi, onion, and vinegar were not left out.

Now, these memories are fading away, and there is a specialty food that is more delicious than Jjajangmyeon, so I reminisce about that time.

Andong-si, Pungsan-eup in Kyeongbuk

1 Introduction to Andong-si, Pungsan-eup

History

Originally, it was Hajihyeon in Silla, and during the reign of King Gyeongdeok, it was changed to Yeongan and became Yeonghyeon in Yecheon-gun. During the Goryeo Dynasty, it was changed to Pungsanhyeon, and during the reign of King Myeongjong, a magistrate was appointed, and then it was placed under the jurisdiction of Andongbu.

In 1914, when the bugunmyeon was merged, 4 dongs in Naemyeon, Pungsanhyeon, Andong-gun and 7 dongs in Seoseonmyeon were merged and renamed Pungsanmyeon, and it was reorganized and administered as 11 dongs, and in 1943, 8 dongs in Pungbukmyeon and 1 dong in Pungseo-myeon were incorporated. There were 20 dongs: Gyepyeong, Goejeong, No, Danho, Maae, Makgok, Manun, Maegok, Sangri, Seomi, Sosan, Su, Sugok, Sinyang, Angyo, Omi, Jukjeon, Hari, Hyeonae, and Hoegok. On January 1, 1987, Danho was incorporated into Namhu-myeon, and it currently has 19 legal dongs. It was promoted to a town in July 1973. 

Regional characteristics:

It is the transit point of National Route 34 and the starting point of Provincial Route 916, and the only town in Andong City where the Seoandong IC of the Jungang Expressway is located. The east and west sides are formed by relatively low hills, and to the north is Bomunsan, a branch of the Sobaek Mountains, and to the south is a flat plain, forming the Pungsan Plain. Maegokcheon, which originates from Bomunsan, flows from north to south through the west of the city, and Sangricheon, which originates from Bulnobong, flows from north to south through the east of the city and flows into the Nakdong River. The Pungsan Plain is formed in the basins of the Nakdong River, Sinyeokcheon, and Pungsancheon, and has abundant irrigation water and fertile soil, forming a granary. There are the Pungsan Agro-Industrial Complex, Pungsan Rice Processing Plant, Pungsan Kimchi Factory, and agricultural product wholesale market, and special products include Pungsan kimchi, Andong Hanji, watermelon, radish, and pepper.

2 How to get to Andong-si, Pungsan-eup

Welfare Center Address: 99 Pungsanjungang-gil, Pungsan-eup, Andong-si, Gyeongbuk

Area: 96.64㎢

Phone Numbers: Main Phone: 858-6891/6001, Landline Phone: 858-6001, Fax: 840-4038/4039

3 The scenery of Andong-si, Pungsan-eup

4 Map 

Sogeumgang Odaesan-MT

1 Introduction to Sogeumgang Odae-MT

Located in the eastern part of Odaesan National Park, Cheonghak-dong Sogeumgang is called Sogeumgang because the rock formations resemble a small Geumgangsan Mountain.

It is also called Cheonghaksan Mountain because it resembles a crane spreading its wings.

With Hwangbyeongsan Mountain at 1,470m above sea level as the main peak, Noinbong Peak and Maebong Peak on the left form a mountain range that resembles a crane spreading its wings.

The beauty of the rock formations is revealed through the dense forests of Sogeumgang River, drawing visitors in at a glance.

The valley, which stretches for about 40 li from the first ridge of Mureung Valley, has many famous places such as Mureung Valley, Sipjaso, Myeonggyeongdae, Sikdangam, Guryong Falls, Gunja Falls, and Manmulsang, as well as Geumgangsanseong (also known as Amisanseong), where it is said that Prince Ma-ui of Silla trained his soldiers while holding high the banner of Silla's revival.

2 How to get to Sogeumgang Odae-MT

- Closed: Open all year round

- Parking: Available

- Pets: No

- Ages available: All ages

- Inquiries and information: Odaesan National Park Office 033-332-6417, Sogeumgang Branch 033-661-4161

- Related website: Odaesan National Park http://odae.knps.or.kr

- Restrooms: Available

3 The scenery of Sungnimsa Temple.

 4 Map

Samcheok Port in GangWon-Do

1 Introduction to Samcheok Port.

It is a trading port located in Samcheok-si, Gangwon-do, Republic of Korea. It is also called Jeongra Port in the region.

It is one of the largest ports on the East Coast, and the bottom is a rocky, shallow terrain, and the water depth is deep. Some points have irregular water depths due to the shallow terrain, so various rockfish (rockfish, rockfish, and rockfish) come in all year round, making it very popular as a sea fishing point in Samcheok-si. It is easy to access from the city, and the currents are smooth, so migratory fish (mackerel, flatfish, etc.) are caught in large numbers. In particular, various fish species are caught throughout the year due to the discharge of waste from fish by-product processing plants, making it very popular as a daily fishing point.

When it opened in 1976, it was an exclusive port for a cement company, but on October 14, 1991, it was designated as a trading port and made public.

Samcheok Port's Samcheok Port Raw Fish Center has 22 raw fish restaurants selling fresh seafood. Both wild and farmed raw fish are sold, and if you want to enjoy raw fish at a low price while staying close to the city, we recommend enjoying raw fish at Samcheok Port Raw Fish Center. 

Samcheok Port (Jeongla Port) Location: Near Samcheok Fisheries Cooperative, Jeongha-dong Inquiries: Jeongla-dong Community Center (033) 570-4541 It used to be a small port called Jeongla Port, but it is currently an advanced base for cement export. 

The first port construction project began in 1915 with the construction of a 91m long breakwater. The berthing facility, quay wall, can accommodate five ships at the same time, including two 5,000-ton ships, and cement loading machines are installed at Pier 1, 2, and 3.

2 How to get to Samcheok Port.

 - Address: Gangwon Samcheok-si Samcheokhang-gil 196

 - Phone number: 033-573-4096

 - Opened: November 20, 1976

3 The scenery of Samcheok Port.

 4 Map

Soybean oil vegetable oil

 As food, oil is used to enhance flavor, supplement insufficient nutrients, and as an energy source.

Our ancestors used animal fat by collecting the white fat content after slaughtering, refining the oil at high temperatures, and storing it for later use, but for vegetable fat, most of the pressing method was done by applying heat to seeds with a lot of oil content, pressing them with heavy stones, and squeezing them mechanically. However, modern factory-style manufacturing methods use extraction methods, which involve adding solvent to seeds to extract the oil content, and refining them through deodorizing, decolorizing, and other processes.

Pressing means forcibly extracting, while extraction means letting it come out naturally with the help of others (solvent). Of course, pressing is done by roasting at high temperatures and then using heavy stones or hydraulic presses, and it is different from extraction using solvents, which is a method used for industrial purposes. On the other hand, low-temperature pressing is a method that minimizes the destruction of nutrients.

In terms of manufacturing by pressing, in light of human history, it would be best to make the people move themselves with virtue rather than forcing them. If you look at the 07th index, it says Yongmin Hyeongjung (容民畜衆), which means to embrace (or be generous to) the people and raise the herd. The yield of the product will inevitably be higher through pressing, which is like sucking blood.

In addition, extraction by solvent gradually seeps into the surroundings without one knowing it (02 Jung Ji-gon's Ideal Gyeonbingji:履霜 堅氷至), so this also requires caution and attention.

Oils are divided into animal and vegetable oils, and among animal oils, there are lard, called pig oil, beef oil, chicken oil, and rabbit oil. Among insect oils, there is also civet oil, which is used as a herbal medicine. Among vegetable oils, there are various types of oils, such as soybean oil, evening primrose oil, safflower oil, and camellia oil, which are well known, and oils made from sesame seeds called homabak and perilla seeds known as sesame oil.

In addition, fatty acids can be divided into saturated fatty acids, which are mainly animal fats, and unsaturated fatty acids, which are vegetable and fish oils. Among them, saturated fatty acids can increase blood cholesterol levels and increase the risk of cardiovascular disease, while unsaturated fatty acids can lower blood cholesterol levels and reduce the risk of cardiovascular disease. Therefore, for health, it is necessary to limit the intake of saturated fatty acids and increase the intake of unsaturated fatty acids.

In the past, there was a craze for omega-3, -6 fatty acids, one of the functional ingredients, but it would be best to limit indiscriminate eating of food due to excessive greed and eat appropriately (17 This new language is moderation in eating).

Naeyeonsan Bogyeongsa Temple in Gyeongbuk

 1 Introduction to Sungnimsa Temple.

Naeyeonsan (710m), located in the northeast of Songra-myeon, Buk-gu, Pohang-si, Gyeongbuk, is a mountain in the Taebaeksan Mountains that has 12 waterfalls and is called the Geumgangsan or Sogeumgang of Gyeongbuk due to its beautiful scenery.

Among the 12 waterfalls in Cheongha-gol, the most scenic are Gwaneum Falls (6th waterfall) and Yeonsan Falls (7th waterfall). Around Gwaneum Falls, which are twin waterfalls, there are strange rock cliffs such as Seonil-dae, Sinsendae, Gwaneumdae, and Wolyeongdae that surround the area like a fortress, and a large Gwaneum Cave is located next to the pond created by the waterfall.

When you cross the cloud bridge over Gwaneum Falls, you can see the majesty of Yeonsan Falls, which is 30m high and 40m long.

This is the largest waterfall in Cheongha-gol, and the sight of a large stream of water pouring down the steep cliff called Haksodae is truly exclamation-worthy.

2.5km to the south is the famous Bogyeongsa Temple. Bogyeongsa Temple is a temple that was built during the reign of King Jinpyeong of Silla by the great monk Iljo, who buried the eight-sided mirror he brought from India. Inside the temple grounds are the Wonjin State Preceptor Monument (designated as a national treasure in 1963) built by Lee Song-ro during the Goryeo Dynasty, the Pohang Bogyeongsa Temple Pagoda (designated as a national treasure in 1965), and the Sukjong Eopil.

2 How to get to Sungnimsa Temple.

 - Inquiry and guidance: 054-240-7555

 - Homepage https://www.pohang.go.kr

 - Address: 523 Bogyeong-ro, Songra-myeon, Buk-gu, Pohang-si, Gyeongsangbuk-do

 - Hours of operation: 06:00~18:00

 - Visit to Bogyeongsa Temple: 24 hours a day, 365 days a year

 - Parking available: approximately 1,000 small vehicles

 - Fees: free Ages available for experience All ages

3 The scenery of Sungnimsa Temple.

4 Map

Dried shiitake mushrooms increase vitamin D

 fungi, and belong to the basidiomycetes, and are also distinguished from molds, commonly known as molds, and yeasts, also known as yeasts.

Among them, the characteristic of shiitake mushrooms is that when dried, the content of vitamin D (ergosterol) increases significantly, which is similar to the meaning of taekhwahyeok (革), which is the 49th kind of fire in the swamp that removes the skin, and hwapungjeong (鼎), which is the 50th kind of fire on the wood that changes the ingredients by lighting a fire.

Mushrooms, including shiitake mushrooms, are not considered the main ingredients of food, but are used to add flavor to stews, etc., and since their texture is similar to beef, it is not easy to distinguish them in the middle of the night when there is no dark light. The main producing areas of shiitake mushrooms are Yeongdong, Chungcheongbuk-do and Pyeongchang, Gangwon-do.

Sometimes, retirees select this shiitake mushroom as an item for farming and go to farms to learn the technique, but this is not a very desirable method.

When drying mushrooms, these days, rather than drying them in the sun, they are often dried using a chili dryer or, in large quantities, using hot air through a heat exchanger.

It is said that the vitamin D precursor called ergosterol inside is activated and its content increases, and in the case of mushrooms, mushrooms found in the mountains such as the common shiitake mushroom should not be eaten/ingested.

It must have taken a lot of courage for our ancestors, including the first primitive man, to know that they could eat these mushrooms without any problems.

Most shiitake mushrooms are commercialized by drilling holes in oak substrates, inoculating them, cultivating them, and growing them.