Map

Korean Movie DVDs, Books and CDs Online Mall

There is an online shopping mall (www.seoulselection.com) for buying Korean films on DVD with English subtitles, music CDs and English-language books on Korea at discounted prices. Customers at home and abroad can purchase items with their credit cards. Seoul Selection also has a bookstore just across the street from Gyeongbok Palace in downtown Seoul. Coffee and other beverages are available, along with gift items in the cozy little shop.

Korean Movie DVDs: We offer DVDs at an 8% discounted price.Genres: Drama, Action, Comedy, Animation, Documentary, Sci-fi, Adult, Thriller, Horror.

English Books about Korea: We offer Books at a 10% discounted price.Genres: Childrens Book, Literature & Fiction, Nonfiction, Languages, Arts, Culture, History, Religious, Biography, General, Dictionary, Travel Guide, Life & Health, Cooking, Food & Drinks, Korean Studies.

Korean Music CDs: We offer CDs at a 7% discounted price.Genres: Traditional, Modernized Traditional, Trot, Rock, Ballad, R&B, Dance, New Age, O.S.T, Classic, Compilation, Jazz.

Destinations by Theme

Sightseeing

National & Provincial Parks Mountains
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Cultural Facilities

Performance Centers
Museums Memorials Exhibition Centers
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Others

Leisure Sports

Ski Resorts / Ice Skating Rinks
Golf Courses
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Casino
Excursion Ship
Extreme Sports
Traditional Games
Sports Stadium

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Taekwondo

Taekwondo is a marital art form and sport that that uses the hands and feet for attack and defense. The focus of Taekwondo is on training and disciplining the mind along with the body. For those learning the martial art it plays four different roles.

First, Taekwondo as an Exercise

Taekwondo is a good exercise for children who are still growing as well as a good way for grown-ups to increase their physical endurance. Taekwondo's movements require extensive use of the joints, which increases the limberness of one's body. Since there is kicking, jabbing and shouting involved, it's also a great way to relieve stress and get a good workout.

Second, Taekwondo as a Bare Handed Martial Arts Form

Taekwondo learners attack the opponent with their bare hands and feet. What sets this apart from other martial arts forms are the powerful and various leg movements involved, and that is what has enabled it to become a worldwide martial art. Taekwondo's attack is aggressive, but at the same time the focus is more on the defense aspect. This can act positively for those wanting to learn Taekwondo as a way of self defense for practical purpose even in modern times.

Third, Taekwondo as a Sport

Taekwondo is an official competitive category in major world sporting events such as the Olympics, Panam Games, Asian Games, All American Games, and South American Games. Competitive Taekwondo involves safety gear and set attacks and defenses as to limit the amount of damage possible. This way, competitive martial artists can enjoy the thrill of competing with less risks.

Fourth, Taekwondo as an Educational Method

Taekwondo trains the body, but does as much to develop the mind as well. The objective of learning Taekwondo is to foster growth in both areas in order to become a more mature human being. Taekwondo learners receive repeated etiquette lessons along with the attack and defense skills to build and strengthen their character.



History of Taekwondo

The roots of Taekwondo belong to Taekkyeon, a traditional martial art form. In turn, the roots of Taekkyeon can be traced as far back as tribal times in Korea. Taekkyeon has been known under different names throughout the ages and found quick growth during the age of the three kingdoms (a period during the 4th to 7th century when the Goguryeo, Silla, and Baekje kingdoms fought with each other for dominance of the Korean peninsula). Afterwards, Taekkyeon would see more development and evolution during the Goryeo era (AD918∼ 1392), a time in which those skilled in the military arts were much respected. During that time, Taekkyeon was used as a way to determine promotions in the army. But things changed with the arrival of the Joseon era (AD1392 ~ 1910), in which the sword began to be viewed as a lowly thing. As a result, Taekkyeon slowly receded into obscurity. Currently Taekwondo, a descendent of Taekkyeon, is loved as a world class sport as a result of the painstaking effort of many individuals.

The reason why Taekwondo has been able to gain such success in modern times as a competitive sport (when compared to other Asian martial art forms) can be attributed to the fact that there has traditionally been a strong competitive aspect to Korean martial arts culture.

Taekkyeon was enjoyed in past times at many folk festivals, a healthy competition between neighboring villages. There are records showing that men liked to place bets on the outcome Taekkyeon matches.

The late Joseon era’s ‘Haedongjukji’ text provides the most accurate description of Takkyeon available from past records, and writes this about Takkyeon:

“There is something called ‘Gaksul’ (an old name for Taekkyeon) in the old ways, where two opponents face each other and places kicks in order to fell the other. There are three levels to this. The least skilled man goes for the legs, and a good man kicks the shoulders. The best man can kick as high as the head. Our ancestors used this in order to gain revenge, and even to win a woman through a bet.”

Traditional Clothing

The women's hanbok is comprised of a wrap-around skirt and a jacket. It is often called chima-jeogori, 'chima' being the Korean word for skirt and 'jeogori' the word for jacket. The men's hanbok consists of a short jacket and pants, called 'baji', that are roomy and bound at the ankles. Both ensembles may be topped by a long coat of a similar cut called 'durumagi'.

The Hanbok, worn today are patterned after those worn during the Confucian-oriented Joseon Dynasty (1392-1910). The Yangban, a hereditary aristocratic class based on scholarship and official position rather than on wealth, wore brightly colored hanbok of plain and patterned silk in cold weather and closely woven ramie cloth or other high-grade, light weight materials in warm weather. Commoners, on the other hand, were restricted by law as well as finances to bleach hemp and cotton, and could only wear white, pale pink, light green, gray or charcoal colors.

The Beauty of the Hanbok
The beauty of hankbok lies in the harmony of its colors and its bold, simple lines.
Most 'jeogori' have snap tie ribbons on the inside to hold them closed. The long ribbons of the jacket are tied to form the otgoreum. The 'otgoreum' is very important because it is one of three things by which the beauty and quality of the hanbok is judged. The other two are the curve of the sleeves, 'baerae' and the way the 'git', a band of fabric that trims the collar and front of the jeogori, is snaped. The ends of the git are generally squared off and a removable white collar called the dongjeong is placed over the git.
The regular pleats of the 'chima' stretch downward from the high waist and increase in width as they reach the lower end of the traditional skirt, creating a sense of gracefulness

Ceramic Ware "Pottery"

Pottery is shaped from clay then fired in high temperature kilns. They are usually fired once on 800-900℃heat, glazed with enamel, then fired again on a higher temperature of 1,300-1,500℃ It is unique in that it produces a clear sound when tapped, and has a clear sheen.

The first documented use of clay on the Korean peninsula was during the Neolithic era. By the Age of the Three Kingdoms (B.C.57-A.D.676), earthenware use in everyday life was common on the peninsula. During the Unified Silla Kingdom (676-935), the shape of earthenware diversified and began to carry decorative patterns.

With the arrival of the Goryeo era (918-1392), earthenware culture evolved into ceramic ware culture. Created by glazing and re-firing once baked earthenware, ceramic ware was superior in its durability, ease of use, and impermeability against water. With the creation of the 'cheongja', a type of clear, pale green hued ceramic, the Goryeo era cemented its place in history as the golden era of Korean ceramics culture. Of the 'cheongja' ceramics, those made using the 'sanggam' method (intricate designs were carved into the vase, and other materials added to the forms) are especially prized for their artistry and beauty- the pinnacle of ceramic making.

Afterwards in the Joseon era (1392-1910), white ceramics called 'baekja' and 'buncheongsagi' made an appearance. Joseon era ceramics were simpler in design than its Goryeo era counterparts, and it was during this time that ceramic making techniques were transferred to Japan.

In modern times, the ceramic making tradition is continued in Icheon, Yeoju, Gwangju, Danyang, Mungyeong, Hadong, Gangjin, and Buan's ceramic villages ('dochon'). Of these, the Icheon Ceramics Village is the largest, occupied by the factories of over 80 companies. Visitors

can tour the factories and make direct purchases. Every two years, the World Ceramics Biennale is held as well. For those wishing to stay within Seoul, the Insadong street also has a diverse collection of ceramics on hand at any given time, from crude earthenware to the refined 'baekja'.

During a 1999 visit, Queen Elizabeth of England expressed her delight at the artistry of Korea's ceramics that she saw in Insadong.

Types of Ceramic Ware
1.Cheongja
The term 'cheongja' points to ceramic ware with a transparent pale green surface hue. The color was produced by adding iron to the glaze, and was an expression of jade (considered precious at the time) in ceramic form. This type of ceramic is a poetic embodiment of aristocratic culture at the time and is characterized by a pale green tint (sometimes called 'bisaek'), detailed designs, and simplicity in form. A longing for the eternal is expressed in the creation of the works, with designs incorporating cranes, clouds, ponds, and trees.

2.Baekja
'Baekja' is made by painting clear glaze over ceramic made from white clay. 'Baekja' was first created during the early Goryeo era along with 'cheongja', but only came into its own during the Joseon era. 'Baekja' most often has a pure white color, but sometimes green or milk color is added to the clay to give it a pale color. If the Goryeo 'cheongja' can be seen as the embodiment of the era's aristocratic culture and luxuries, then the 'baekja' is the embodiment of Joseon era's aristocratic scholars, who prized a noble mind and humility above all. Designs often incorporate dragons, pines, cranes, and peonies.

3.Buncheongsagi
'Buncheongsagi' has a grayish green body with painted designs or designs that were carved in after the body was covered with white earth. It lacks the refined sense of beauty of the Goryeo era 'cheongja', but is friendly and comfortable in mood. The designs usually consists of flowers and fish.

4.Onggi
Onggi is a large pot made from clay that has been fired at temperatures of 1,100-1,200℃ after glazing. Also called 'dok', it has long been used as a way to store fermented food items such as kimchi, red pepper paste, and bean paste.

from http://english.tour2korea.com

Food and Drink

Rice is the staple of the Korean diet and appears at almost all meals. A typical meal includes rice, some type of soup, sometimes a main dish of meat or pork or poultry, and various side dishes. Kimchi, the most common group of side dishes, includes various vegetables (cabbage, radishes, and various roots) fermented with spices (garlic, red pepper, and ginger). Korea produces several types of grain alcohol, most notably soju. Nowadays, many people eat more and more Western, Japanese, and Chinese food, with pizza becoming more popular than kimchi among the younger generation.

A diverse array of foods and dishes can be found throughout Korea.
Korea was once primarily an agricultural nation, and Koreans have cultivated rice as their staple food since ancient times. These days Korean cuisine is characterized by a wide variety of meat and fish dishes along with wild greens and vegetables. Various fermented and preserved food, such as kimchi (fermented spicy cabbage), jeotgal (seafood fermented in salt) and doenjang (fermented soy bean paste) are notable for their specific flavor and high nutritional value.

The prominent feature of a Korean table setting is that all dishes are served at the same time. Traditionally, the number of side dishes varied from 3 for the lower classes to 12 for royal families. Table arrangements can vary depending on whether a noodle dish or meat is served. Formal rules have developed for table setting, demonstrating the attention people pay to food and dining. Compared to neighboring China and Japan, a spoon is used more often in Korea, especially when soups are served.

Kinds of Traditional Korean Food

1. Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple of Korean cuisine. Most people use sticky rice, which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Juk is thought of as highly nutritious and light. Many varieties of juk exist, for example, juk made of rice, red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, chicken, mushrooms and bean sprouts.

2. Guk (soup)
Soup is an essential dish when rice is served. Ingredients of different soups include vegetables, meat, fish, shellfish, seaweed, and beef bones.

3. Jjigae (stew)
Jjigae is similar to guk but is thicker and hardier. The most famous jjigae is made from fermented soy bean paste. Jjigae is usually spicy and served piping hot in a heated stone bowl.

4. Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes which are prepared with vegetables and soaked in soy bean sauce, then slowly boiled together over a low flame.

5. Namul (vegetables or wild greens)
Namul is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices.

6. Jeotgal (seafood fermented in salt)
Jeotgal is a very salty food made of naturally fermented fish, shellfish, shrimp, oysters, fish roe, intestines and other ingredients.

7. Gui (broiled/barbecued dishes)
When cooking gui, marinated meats are barbecued over a charcoal fire. The most popular meats of this type are bulgogi and galbi. There are also many fish dishes which are cooked this way.

8. Jeon (pan-fried dishes)
Jeon is a kind of pancake made from mushrooms, pumpkin, slices of dried fish, oysters, unripe red peppers, meat or other ingredients which are mixed with salt and black pepper, dipped in flour and egg and fried in oil.

9. Mandu (dumpling)
Mandu is dumplings stuffed with beef, mushrooms, stir-fried zucchini, and mungbean sprouts. Pork, chicken, or fish is sometimes used instead of beef.

from http://english.tour2korea.com