Archive | 10:52 PM

(Film ) Marathon

8 Feb

Directed by Jeong Yoon-chul
Produced by Cineline
Written by Jeong Yoon-chul
Starring Jo Seung-woo
Kim Mi-suk
Lee Gi-yeong
Distributed by ShowBox
Release date(s) 2005
Running time 117 min.
Country South Korea
Language Korean

Marathon (2005) is a South Korean movie based on the true story of Bae Hyeong-jin, a runner who happens to have autism.


The movie follows the story of a young man with autism, named Cho-Won, who finds release only in running. As a child, Cho-Won regularly threw tantrums, bit himself, and refused to communicate with others — finding solace only in zebras and the Korean snack, Chocopie. His mother never gave up on him and was determined to prove to the world that her child can be normal. As Cho-Won gets older, he begins to find a passion for running and his mother is there to encourage and support him. Even though both Mother and Cho-Won suffer from family and financial issues, they find a former marathon champion — now a lethargic old man with alcohol problems.

The old man, who is serving community service hours as a physical education teacher for a DUI, grudgingly accepts the offer to train Cho-Won in marathon running, but eventually becomes lazy with him. The teacher often takes Cho-Won’s snack, and takes Cho-Won to a Steam House to relax. Even though the old marathoner slacks off most of the time, Cho-Won’s determination for running is firm (he accidentally runs 100 laps around a soccer field when the teacher told him to without literally meaning it).

He takes third place in a 10km running race, which causes his mother to set another goal for her son: to run a full marathon under three hours. This is not an easy task, however, as Cho-Won wants to win but doesn’t know how to pace himself. Therefore, his mother finds a former marathon runner, who must perform 200 hours of community service for a DUI, as Cho-Won’s coach. The movie shows the emotional struggles of a Mother who is not sure if she is forcing her son to run or if it truly is his passion. The movie further explores and shows the deep love and genuine purity through Cho-Won.


  • Jo Seung-woo – Cho-won
  • Kim Mi-suk – Cho-won’s mother (Kyeong-sook)
  • Lee Gi-yeong – Jung-wook
  • Baek Seong-hyeon – Yun Jung-won
  • Ahn Nae-sang – Cho-won’s father


The list of the winners of the 2010 KBS Drama Awards

8 Feb

After MBC’s and SBS’s, it’s time to see the list of the winners of the 2010 KBS Drama Awards. The event was hold in the same night with SBS’s, on December 31. I thought the competition was tighter since KBS had many great drama of the year. 

Veteran actor Choi Su Jong o…f ‘President’, top actress Lee Dae Hee of ‘Chuno’, and charming young actor Song Jong Ki of ‘Sungkyunkwan Scandal’ emceed the ceremony. The Grind Prize (Daesang) went to top Korean actor Jang Hyuk of ‘Chuno’. The award was given by world star Lee Byung Hun who won the award last year for his role in blockbuster drama ‘IRIS’.

Here are the winners:

Daesang: Jang Hyuk (Chuno)

Top Excellence Acting Award: Kim Gap Soo (Cinderella’s Sister, Chuno, Great Merchant Kim Man Deok, Sungkyunkwan Scandal), Jeon In Hwa (Baker King Kim Tak Goo), Moon Geun Young (Cinderella’s Sister)

Excellence Acting Award (Miniseries): Kim Soo Ro (God of Study), Han Eun Jung (Revenge of Gumiho)

Excellence Acting Award (Mid-length): Oh Ji Ho (Chuno), Park Min Young (Sungkyunkwan Scandal)

Excellence Acting Award (Full-length): Yoon Shi Yoon (Baker King Kim Tak Goo), Yoo Jin/Eugene(Baker King Kim Tak Goo)

Excellence Acting Award (Daily/Weekend): Lee Jong Hyuk (Marry Me,Chuno), Kim Ji Young (Marry Me)

Supporting Role Award: Sung Dong Il (Chuno), Lee Bo Hee (Three Brothers)
Newcomer Award: Park Yoo Chun (Sungkyunkwan Scandal), Oh Ji Eun (Three Brothers), Lee Shi Young (Birth of The Rich)

Popularity Award: Song Joong Ki (Sungkyunkwan Scandal), Moon Geun Young (Cinderella’s Sister, Mary Stayed Out All Night)

Child Acting Award: Oh Jae Mo (Baker King Kim Tak Goo), Kim Yoo Jeong, Seo Shin Ae (Revenge of Gumiho)

Special Drama Acting Award: Son Hyun Joo, Lee Sun Gyoon, Jung Yoo Mi
Best Couple Award: Jang Hyuk, Lee Da Hae (Chuno), Jang Geun Suk-Moon Geun Young (Mary Stayed Out All Night), Yoon Shi Yoon-Lee Young Ah (Baker King Kim Tak Goo), Song Joong Ki-Yoo Ah In (Sungkyunkwan Scandal), Park Yoo Chun-Patk Min Young (Sungkyunkwan Scandal)

Netizen Award: Park Yoo Chun (Sungkyunkwan Scandal), Jang Geun Suk (Mary Stayed Out All Night), Park Min Young (Sungkyunkwan Scandal)
Writer Award: Kang Eun Kyung (Baker King Kim Tak Goo)

(Cuisine) Kimchi and Kaktugi

8 Feb

Kimchi and Kaktugi


Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many different kinds of ingredients depending on the region where they live.

Today I will show you how to make traditional kimchi with oysters and also we will make radish kimchi (“kaktugi”) at the same time, with the same kimchi paste, which saves time instead of making them separately. You might also be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time.

Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (“kimchi chijae“) out of older kimchi.

If you don’t like oysters, you can leave them out. And if you want to make only kimchi or kaktugi, not both, leave out the other recipe. Or check out my easy kimchi recipe for an easier, faster way to make kimchi.


  • 2 medium size napa cabbages and 2 Korean radishes
  • salt,sweet rice flour, sugar, water
  • 4- 6 cups of hot pepper flakes
  • fish sauces, white onion, fresh garlic, ginger
  • green onions,Asian chives, fresh oysters (optional)

How to handle cabbages and radish:

  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours.
    *tip: the stems should get more salt than the leaves
  3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
  4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
  5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
    *the total salting process will take 4 hours
  6. Rinse the salted cabbage and radish with cold water 3 times.

Making Kimchi paste:

Make porridge

  1. Put ½ cup of sweet rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
  2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
  4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion
    *tip: it’s much easier to use a food processor.
  5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
  6. Add  2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
  7. Mix all ingredients well and your Kimchi paste is done.

Are you ready to spread our paste on the leaves and make your kaktugi?
* I recommend you wear rubber gloves so that you don’t irritate your skin.

  1. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
  2. Put it into an air- tight sealed plastic container or glass jar.
  3. Mix your leftover paste with your radish cubes (this is kaktugi).

That’s all!

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

How do you know it’s fermented or not?

One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.

Source :

( Learn korean ) informations about korea

8 Feb



Korea lies in the northeastern part of the Asian continent. It is located between 33 degrees and 43 degrees in Northern Latitude, and 124 degrees and 132 degrees in Eastern Longitude. China, Russia and Japan are adjacent to Korea. Local time is nine hours ahead of GMT.



Korea’s climate is regarded as a continental climate from a temperate standpoint and a monsoon climate from a precipitation standpoint. The climate of Korea is characterized by four distinct seasons: spring, summer, fall, and winter.

  • Spring of Korea
    Spring lasts from late March to May and is warm. Various flowers, including the picturesque cherry blossom, cover the nation’s mountains and fields during this time.

  • Summer of Korea
    Summer lasts from June to early September. It is a hot and humid time of the year.

  • Autumn of Korea
    Autumn lasts from September to November, and produces mild weather. It is the best season for visiting Korea.

  • Winter of Korea
    Winter lasts from December to mid-March. It can be bitterly cold during this time due to the influx of cold Siberian air. Heavy snow in the northern and eastern parts of Korea makes favorable skiing conditions.




    The Korea Language: Hangeul
    Hangeul was invented in 1443, during the reign of King Sejong. It is composed of 10 vowels and 14 consonants. Hangeul has 11 compound vowels, 5 glottal sounds. The chart below represents the 24 Hangeul letters and their romanized equivalents. ‘The Hunminjeongeum,’ a historical document which provides instructions to educate people using Hangeul, is registered with UNESCO.
    UNESCO awards a ‘King Sejong Literacy Prize,’ every year in memory of the inventor of Hangeul.

    Hangeul written in syllabic units made up of two, three, or four letters



    The Prehistoric Age
    Archaeological findings have indicated that the first settlements on the Korean Peninsula occurred 700,000 years agoGo-Joseon (2333 – 108 B.C)
    According to legend, the mythical figure Dan-gun founded Go-Joseon, the first Korean Kingdom, in 2333 B.C. Subsequently, several tribes moved from the southern part of Manchuria to the Korean Peninsula.

    The Three Kingdoms Period (57 B.C. – A.D. 676)
    The three kingdoms, Goguryeo, Baekje and Silla, were established in the 1st century A.D. During this period, the kingdom’s political systems, religions (Buddhism and Confucianism), and cultures developed.

    The Unified Silla Kingdom (676 – 935)
    The Unified Silla Kingdom promoted the development of culture and arts, and the popularity of Buddhism reached its peak during this period. The Unified Silla Kingdom declined because of contention for supremacy among the noble classes, and was annexed by Goryeo in 935.

    The Goryeo Dynasty (918 – 1392)
    The Goryeo Dynasty was established in 918. Buddhism became the state religion during this time and greatly influenced politics and culture. Famous items produced during this time include Goryeo celadon and the Tripitaka Koreana. During the Goryeo Dynasty, Jikji, the world’s oldest movable metal type was published. It was invented 78 years before the German movable metal type created by Gutenburg. The Goryeo Dynasty’s strength decreased gradually in the latter half of the 14th century.

    The Joseon Dynasty (1392 – 1910)
    The Joseon Dynasty was formed at the end of the 14th century. Confucianism became the state ideology and exerted a massive influence over the whole of society. The Joseon Dynasty produced Hangeul, the Korean alphabet, which was invented in 1443, during the reign of King Sejong. The dynasty’s power declined sharply later because of foreign invasions, beginning with the Japanese invasion of 1592.

    The Japanese Colonial Period (1910 – 1945)
    In 1876, the Joseon Dynasty was forced to adopt an open-door policy regarding Japan. The Japanese annexation of Korea concluded in 1910, and Korean people had to accept Japanese colonial rule until the surrender of Japan, which ended World War II.

    The Republic of Korea (1945 – Present)
    In 1945, Japan surrendered to the Allies and withdrew from the Korean Peninsula. The Korean Peninsula was then divided into two zones, South and North Korea. The Korean War broke out on June 25, 1950 and fighting ended when an armistice was signed on July 27, 1953. In 2000, an historic summit took place between South and North Korea in Pyeongyang, the capital of North Korea.



    Tradition Art

    Traditional Dance
    Korea’s traditional dance, like its music, can be classified into either court dances or folk dances. The slow, gracious movements of the court dances reflect the beauty of moderation and the subdued emotions formed as a result of the strong influence of Confucian philosophy. In contrast, the folk dances, mirroring the life, work and religion of common people, are exciting and romantic, and aptly portray the free and spontaneous emotions of the Korean people. Court dances are called ‘jeongjae,’ and include hwagwanmu (a flower crown dance), geommu (a sword dance), cheoyongmu, mugo, suyeonjang and gainjeonmokdan. Folk dances include talchum (a mask dance), seungmu (a monk dance) and salpuri.

    Traditional Music
    Traditional music can be divided into two types: jeongak, or the music of the royal family and the upper classes, and minsogak, or folk music. Jeongak has a slow, solemn and complicated melody, while minsogak is fast and vigorous. Jeongak is divided into two types: yeomillak and sujecheon. Minsogak is also divided into two types: seongak (vocal music), which includes pansori, minyo and gagok , and giak (instrumental music), which includes the sanjo and samullori styles. The first noteworthy characteristic of Korean court music is its leisurely tempo. As a result, the mood of this music is meditative and reposeful.

    Traditional Paintings
    From the murals of ancient tombs to the paintings of the Joseon Dynasty (1392 ~ 1910), there are a number of indigenous Korean styles. Korean artists have an inclination toward naturalism, in which subjects such as landscapes, flowers or birds are rendered in ink and colored pigments on mulberry paper or silk. In the middle Joseon Dynasty, noble artists established new style in Korean painting. Folk Paintings, which described the joys and sorrows of people’s lives, became popular.