Susungdae(Big Rock) in Geochang, GyeongNam

1 Introduction to Susungdae in Geochang.

Geochang Susungdae is Guyeon-dong in front of Hwangsan Village, Hwangsan-ri, Wicheon-myeon, Geochang-gun, Gyeongsangnam-do.

During the Three Kingdoms Period, it was the border area between Silla and Baekje, and during the Joseon Dynasty, it was part of Anui-hyeon. During the Japanese colonial period, it was incorporated into Geochang-gun due to administrative district reorganization, and has remained there to this day.

During the Three Kingdoms Period, when Baekje and Silla were at odds, Susungdae was a place where envoys from Baekje to Silla bid farewell. At first, they were worried that they would not be able to return, so it was called Susungdae, using the characters for worry and send.

Susungdae means a place with such beautiful scenery that you can forget the worries and concerns of the secular world, and it is also likened to a Buddhist name.

After that, during the reign of King Jungjong of Joseon, Master Yosu Shinkwon built Guyeonseodang here while living in seclusion and trained his disciples. The shape of the platform resembled a turtle, so it was called Amgudae and the area was called Guyeondong.

The current name came from 1543, when Master Toegye Yi Hwang came to visit Anuihyeon Samdong and stayed in Marimyeon Yeongseung-ri. He heard the story and, due to urgent political matters, he could not come here. He sent a poem in the form of a four-stringed poem, suggesting that the name be changed to Susungdae, which had the same pronunciation, and Yosu Shinkwon engraved it on the surface of the platform.

Within the grounds, there are Guyeonseowon, a shrine, Naesammun, Gwansuru, Jeonsacheong, Yosujeong, Hamyangje, Jeongryeo, Sangosujangbi, Yuksibi, and Amgudae, which are jointly managed by Confucian scholars and the Geochang Shin clan's Yosujongjung. The pine forest, water, and rocks combine to create a beautiful scenery, and rare plants such as orchids grow natively in and around Jagoam.

2 How to get to  Susungdae in Geochang.

- Address: 2, Eunha-ri-gil, Wicheon-myeon, Geochang-gun, Gyeongsangnam-do

- Main phone number: 055-940-8530

- Fax number: 055-940-8549

- Auxiliary facilities

* Auto camping site Check In: ​​2:00 PM Check Out: 1:00 PM the next day

* Auto camping site 2 Check In: ​​2:00 PM Check Out: 1:00 PM the next day

* Camping site Check In: ​​12:00 PM Check Out: 11:00 AM

* Sledding site Check In: ​​10:00 AM Check Out: 5:00 PM Morning shift (10:00~13:00), afternoon shift (14:00~17:00) operated separately

* Department in charge Tourism Promotion Division, Seungdae Team (☎ 055-940-8530)

3 The scenery of  Susungdae in Geochang.

4 Map

Yeonggwang Baeksu Coastal Road

1 Introduction to Yeonggwang Baeksu Coastal Road.

Yeonggwang Baeksu Coastal Road is a 16.8km coastal road from Gilyong-ri, Baeksu-eup, Yeonggwang-gun to Seokgumi Village, Baekam-ri. It is a representative driving course on the west coast where strangely shaped rocks, vast tidal flats, and fiery sunsets come together to create a magnificent landscape. In particular, the 3.5km coastal sunset road, which is a wooden deck promenade under the coastal road, allows you to walk and enjoy beautiful scenery at the closest point to the sea.

2 How to get to Yeonggwang Baeksu Coastal Road.

- Address: 957 Haean-ro, Baeksu-eup, Yeonggwang-gun, Jeollanam-do

- Phone number: 061-350-5600

- Website: https://www.yeonggwang.go.kr/subpage/?site=tour_2019&mn=7379

- Parking lot for the disabled: Painting of parking lot for the disabled and installation of standing guidance signs

- Barrier-free route: Improving pedestrian safety by installing handrails on both sides of the ramp. Installing wooden decks to level the walkway

3 The scenery of Yeonggwang Baeksu Coastal Road.

4 Map

Warm hometown mother's taste soybean paste, red pepper paste, soy sauce

 In Korean food, sauce is the basis of flavor.

<Salt farms on the southern coast>

There are soybean paste, red pepper paste, and soy sauce, and among them, soy sauce can be said to be the most important. This is the first thing that stimulates the sense of taste, and it is slightly different from sauces in the West.

Of course, there is salted seafood, which is similar to this, and it is also used as a secondary ingredient in kimchi, but soy sauce is not used as an ingredient in itself, but is always combined with something to create various flavors.

It has not been long since we started making and eating gochujang as we do now. It is said that red pepper originated in South America and was introduced to Korea in the late Joseon Dynasty. This can be seen in the form of red pepper powder added to today's cabbage kimchi.

Chojang is a seasoned gochujang with vinegar and ground garlic, and is often used in jeon or hoe.

In China, there are also some soy sauces (Chunjang), and in Southeast Asia, some fish are fermented to make soy sauce similar to salted seafood.

In Korea, it is a dipping culture, so rather than eating buchimgae as it is, people often dip it in soy sauce and eat it.

During the Goryeo Dynasty, due to the invasion of the Mongol army, there was a Monggojeong in present-day Masan, and as a result, Monggo soy sauce became famous.

The basic composition of soy sauce is meju, which is made from pressed soybeans. In the past, on the 15th day of the first lunar month, soy sauce was made, soybean paste was made with meju, salt was added to the remaining soy sauce, and it was stored in a jar and made as a daily ingredient. However, these days, separate meju for soy sauce is made.

It is said that in old families, in order to keep the taste of soy sauce from being lost, just as the fire in the hearth never goes out, the seed soy sauce was kept and passed down by the clan.

In modern times, with the advancement of science, it has been known that the fungus in the straw used to make meju is a mold fungus (Aspergillus strain).

There is a proverb that says that even if you make meju with soybeans, people won't believe it. However, you can make meju with soybeans, but you can't make meju with red beans. It is possible to do it with other legumes, but it is not done due to economic value, preservation, texture, and appearance.

Geumseonggwan(Government office) in Naju Jellanamdo

1 Introduction to Naju Geumseonggwan.

Naju Geumseonggwan This building was the guest house of Naju Mok, where the king was paid respects on the 1st and 15th of every month, and banquets were held when foreign envoys or high-ranking government officials visited.

It is not clear when it was first built, but it is presumed that it was built by Lee Yu-in, the governor of Naju, during the reign of King Seongjong of Joseon, based on the records in the Sinjeung Dongguk Yeoji Seungram.

After the Japanese invasions of Korea, in 1617 (the 10th year of King Gwanghaegun’s reign), Kim Gae, the governor of Naju, rebuilt Geumseonggwan in a grand and magnificent way.

The original building was built by Lee Yu-in, who served as the governor of Naju between the 6th and 10th years of King Seongjong’s reign (1475–1479), and it has been rebuilt several times to become what it is today.

It is a 320.66m² (97 pyeong) building with 5 bays in the front, 4 bays on the side, and an octagonal roof, and is the most magnificent of all guest houses in the country.

In 1919, Geumseonggwan was used as the Naju County Office, and Dongikheon, Seoikheon, and Manghwaru were all demolished.

In 1972, Geumseonggwan in Naju was designated as a tangible cultural heritage of Jeollanam-do, and since then, restoration of Naju Guest House has been in progress, resulting in its current appearance.

2 How to get to Naju Geumseonggwan.

- Inquiries and guidance 061-330-8114

- Website https://www.naju.go.kr/tour

- Address 8 Geumseonggwan-gil, Naju-si, Jeollanam-do

- Open year-round on holidays

- Parking available Designated

- Current status Treasure Naju Geumseonggwan (designated on October 25, 2019)

- Free admission

- There is a ramp installed up to the access road entrance

- The main entrance and exit has a ramp, making it wheelchair accessible

- Parking information for the disabled There is a parking area exclusively for the disabled_Barrier-free facilities

3 The scenery of Naju Geumseonggwan.

4 Map
 

Flour, the raw material for making bread

 In the West, wheat was used as an ingredient to make bread, while in the East, rice was cultivated and eaten.

<Chrysanthemum Market>

Some people seem to use this as a principle for distinguishing races, and although wheat and rice are close in plant taxonomy, their methods of use are completely different.

Bread is coarse, and most of it is ground into powder and baked rather than cooked. Rice is divided into the Japonica variety that we eat and the crumbly Indica variety commonly referred to as South American rice, but it is different from bread in that it is steamed and cooked after harvest.

Bread-eating peoples have been equestrians since ancient times, and their bread culture may have developed because they emphasized portability in their hunting culture, while rice-eating peoples may have had a gathering culture and a habit of leisurely waiting for rice to be prepared.

It is also worth examining whether there is an influence from the soil and climate of the region.

In Chinese characters, somaek refers to wheat, daemaek refers to barley, sodu refers to red bean, and soybean refers to soybean. Sesame is called homa and perilla is called imja.

The types of wheat flour are different, such as strong, medium, and strong, and it is said that the difference is in the gluten content, which causes allergies and a difference in texture.

Wheat flour is made of wheat flour, and it is a powder that only changes in physical form without chemical changes such as the Maillard reaction, so it is insufficient to be called a tiger change, so it can be thought of as a reason for justification and practicality.

Change is completely achieved only when it is chemically combined, and melting and mixing are also the same. However, grains becoming powder are clumped together again to form a shape, so it cannot be considered a complete change.

50 The fire-wind tripod (火風鼎) is shaped like a pot, and it is made by burning the wood (5sonpung) below to create fire (3rihwa).

​It should also be remembered that the Tongil rice of the 70s was developed by many scientists at the International Rice Research Institute (IRRI) in the Philippines.

For reference, rice flour is called rice flour (米粉).

Jukbyeon Port in Gyeongbuk

1 Introduction to Jukbyeon Port.

Jukbyeon Port is a fishing port located in Jukbyeon-ri, Jukbyeon-myeon, Uljin-gun, Gyeongsangbuk-do. It was designated as a national fishing port on December 29, 1995. The management office is the East Sea Fisheries Management Division of the Ministry of Oceans and Fisheries, and the facility manager is the Uljin County Governor.

Jukbyeon Port, located in Geunbuk-myeon, Uljin-gun, is famous for catching squid and pollack. It was originally called Bukbin because it was a seaside with many bamboo trees, but was renamed Bukbyeon and Bukbyeon-dong. When the administrative districts were merged, Bongsu-dong was merged to become Bukbyeon-ri, and it was incorporated into Bukbyeon-myeon.

Jukbyeon Port is the northernmost fishing port in Gyeongsangbuk-do, and it is not only the best port on the east coast, but also an important fishing forward base for national defense. It was changed from a coastal port to a national fishing port in 1995, and after establishing measures to prevent sinking in the port in 1997, a maintenance plan service was implemented in 2001.

In the waters off Jukbyeon Port, squid, mackerel, and flounder are caught in abundance, and Uljin crab is especially famous.

Crab does not refer to a large crab, but it is said that the crabs caught in the waters off Uljin are called crabs because their legs resemble bamboo.

Jukbyeon Port, located in the northern part of Uljin, is generally warm and is affected by ocean currents throughout the year, so there is not much difference between summer and winter. Jukbyeon Lighthouse plays an important role as a guide for ships sailing the East Sea.

2 How to get to Jukbyeon Port.

- Inquiries and guidance: 054-782-1501

- Address: 180 Jukbyeonjungang-ro, Jukbyeon-myeon, Uljin-gun, Gyeongsangbuk-do

- Hours of operation: Varies by store

- Holidays: Varies by store

- Parking: Available

- Items for sale: Various seafood, dried fish

3 The scenery of Jukbyeon Port.

4 Map

Fermented foods that collaborate with microorganisms

 The Food Sanitation Act uses microorganism tests called indicator bacteria to verify the hygiene and cleanliness of food manufacturers and processing plants.

These indicator bacteria refer to general bacteria and E. coli, and since they determine the cleanliness by looking at their appearance, it can be said that they use a scientific method, and it can be said that the plate judgment method cultured on a dry film or petri dish is more accurate than the ATP method that verifies the amount of protein in microorganisms by a light source.

Fermentation is Fermantation in English, and it occurs due to the action of microorganisms, and it is on the border between spoilage and fermentation, so spoilage and fermentation ultimately depend on whether humans can eat it or not, and from the perspective of microorganisms, it changes depending on the proliferation of harmful or beneficial bacteria.

​Fermented foods include kimchi, various fermented soybean foods as sauces, salted seafood (such as pollack sikhae), yogurt, Turkish fermented mare's milk kumis, and German sauerkraut, and are lactic acid fermentation and malic acid fermentation.

The microorganisms mainly used in lactic acid fermentation are lactic acid bacteria (e.g. Lactobacillus), which produce lactic acid using sugar, so foods such as yogurt, kimchi, and vinegar can be said to be made through this process.

Meanwhile, alcohol fermentation is said to be mainly done by yeast (Mould). Malic acid bacteria are said to be used when making cheese.

The microorganisms related to kimchi are lactic acid (lactosis), a substance that accumulates in muscles when the human body is tired, and acidophilus in yogurt, and mold bacteria and lactose in cheese.

Meanwhile, lactose intolerance is a symptom in which the lactose-decomposing enzyme, such as lactase, is not produced, and thus food containing this substance, especially milk, cannot be digested. It is said to be relatively common among Koreans.

Trypsin (a type of amino acid essential to humans) inhibitor has an anticancer effect and helps prevent and treat cancer, diabetes, high blood pressure, and arteriosclerosis. A representative example is soybeans (a type of allergy-causing substance). This trypsin inhibitor is a phenomenon that occurs when the trypsin enzyme is produced in the stomach and needs to decompose proteins, but the enzyme's action is blocked, and the proteins are not sufficiently decomposed. Soybeans cause severe diarrhea when eaten raw.

This is because soybeans contain trypsin inhibitors that prevent the digestion of proteins, and it is said that they can be easily removed by soaking the soybeans in water and boiling them.

Like food, if people are completely rotted away like this, they are useless, but if they are properly ripened, fermentation occurs and they provide the nutrients that people need.

Ganwoldo, located in Buseok-myeon, Seosan-si, Chungcheongnam-do.

1 Introduction to Ganwoldo(Island).

Ganwoldo used to be called Piando, and Ganwoldam was called Piansa.

Ganwoldam is a small hermitage located in Ganwoldo-ri, Buseok-myeon. It is said that it was founded by Great Master Muhak in the early Joseon Dynasty and rebuilt by Great Master Song Man-gong.

Unlike other hermitages, it is a mysterious hermitage that is connected to the land during low tide and becomes an island during high tide, so it feels like a hermitage floating on the water during high tide.

The surrounding natural scenery and the ancient temple where you can feel the breath of our ancestors are in harmony, attracting many tourists.

Also, the Gulburugi Gunwangje, which prays for a good harvest of oysters produced in Ganwoldo, is held every year on the 15th day of the first lunar month at high tide in front of the Ganwoldo-ri Eori Oyster Stew Monument. This event is held by clean women who have not committed any impure acts, wearing white clothes, dancing at the entrance of the village, and when they arrive at the oyster tower, they set up offerings and hold a ritual to pray for a good harvest of oysters. The oysters they harvest are also available for tasting by tourists.

It is said that it was built by Wonhyo Daesa, but its origin is unclear.

It was also called Yeonhwadae because it resembles a lotus flower floating on the water when the tide comes in.

In the late Goryeo Dynasty, Muhak Daesa was practicing here and suddenly became enlightened after seeing the moon, so the hermitage was named Ganwoldo and the island was also named Ganwoldo.

2 How to get to Ganwoldo(Island).

- Inquiry and guidance 041-668-6624

- Homepage http://ganwolam.kr/

- Address 119-29 Ganwoldo 1-gil, Buseok-myeon, Seosan-si, Chungcheongnam-do

3 The scenery of Ganwoldo(Island).

4 Map

Ice cream and shaved ice

 We live in temperate climates, so the four seasons are distinct. Summer is hot with monsoon rains, and winter is cold with snow.

This year, the year of Gapjin, was unusually hot and many people suffered, but it may be remembered as the coolest year when we look back on the coming year.

Compared to people living in tropical or cold climates, we experience a variety of weather, but the scenery, such as autumn foliage, is beautiful and the products are abundant, but on the other hand, it is annoying to have to change clothes every season.

It must not have been easy to spend the summer because of the long rainy season and the hottest days of summer like in the past, and although it is now almost a dead word, there was also the Samhansaon (三寒四溫) in winter.

There was already a stone ice storage during the Samhan period, and relics from that time still remain in Gyeongju, and relics can still be seen in Changwon, Gyeongnam, and Seoul.

During the Joseon Dynasty, ice from the Han River was broken and stored in the Seobinggo and Dongbinggo, and it was shared by the ministers on the hottest days of summer, when the heat was as hot as melting rocks, and it is said that they beat the heat of midsummer by putting it in cucumber soup and other foods.

In the 50s and 60s, ice cakes, which were ice water, appeared to whet children's appetites, but these days, it is no surprise that high-quality premium ice creams are appearing, moving away from the commonly called hard bar-type ice cream and container-type ice cream.

According to the Food Sanitation Act and the Food Code, ice cream is classified as livestock products and frozen confectionery is classified as food, so they differ depending on the amount of milk used.

The softness of container ice cream is created by a special process called overrun in the freezer (freezer), which involves blowing air into the processed product.

In the Book of Changes, the cycle of seasons is described as Ilhanilseo, which means, "The drum is struck by thunder and lightning, the wind and rain moisten it, and the sun and moon move, making it cold and hot at times." It is said, "The drum is struck by thunder and lightning, the wind and rain moisten it, and the sun and moon move, making it cold and hot at times."

In a time when physics and meteorology were not developed, it was difficult to recognize modern knowledge, but I am in awe of the fact that when food was the top priority, crops were planted and harvested (Gasaek:稼穡) at the right time without any gaps.

Baeron Seongji(Holy Land) in Jecheon-si

 

1 Introduction to Baeron Seongji.

Baeron Seongji is a Catholic holy site from the late Joseon Dynasty located in Guhak-ri, Bongyang-eup, Jecheon-si, Chungcheongbuk-do.

As the persecution of Catholics began in the late Joseon Dynasty, Catholics began to gather in Baeron in search of a place to hide, and a Catholic village was naturally formed.

In 1801 (the first year of King Sunjo’s reign), during the Sinyu Persecution, Hwang Sa-yeong hid in a cave in Baeron and wrote a white paper, and was martyred by being executed in the same year.

From 1855 (the sixth year of King Cheoljong’s reign) to 1866 (the third year of King Gojong’s reign), Baeron Seminary, the first modern educational institution in Korea, was located in this area.

It is also the area where the grave of Choi Yang-eop, the first Korean student to study abroad and the second priest after Father Kim Dae-geon, who passed away in 1861, is located, and the birthplace of Nam Jong-sam, a martyr of the Byeongin Persecution in 1866, is located.

The Baeron Holy Land was part of the Gyeongseong Diocese in 1911, then the Wonju Diocese in 1968, and was developed in the 1970s to its current state.

After liberation, Baeron became an important holy land in Catholic history.

Within the Jecheon Baeron Holy Land, there are many religious facilities such as the Martyrs' House, St. Joseph's Church, the Hwang Sa-yeong Martyrdom Monument, the priest's residence and chapel, the Choi Yang-eop Memorial Church, and many auxiliary buildings, as well as a cloistered convent, and the Salesian House, a social welfare facility.

This is an important holy land in the process of establishing Catholicism in Korea, and even now, pilgrims from all over the country are constantly visiting the holy land.

2 How to get to Baeron Seongji.

- Inquiry and guidance 043-651-4527

- Website http://www.baeron.or.kr/

- Address 296 Baeronseongji-gil, Bongyang-eup, Jecheon-si, Chungcheongbuk-do (Bongyang-eup)

- Open year-round on holidays

- Parking available

- Experience guide retreat program

- Free admission (separate retreat program cost)

3 The scenery of Baeron Seongji.

4 Map