Korea House to Turn Into Cultural Complex
Published on | Source
By Han Sang-hee
Staff Reporter
The Korea House, a tourist spot for learning Korea's tradition and culture, has been renovated as a cultural complex.
The first change the 28-year-old Korea House had to go through was management. The former executive director of Korean Air, Kim Maeng-ryung, was appointed as the new CEO.
"We have decided to bring the Korea House to the next level in quality. With choreographer Kook Soo-ho upgrading traditional performance programs and Korean food expert Han Bok-ryeo introducing her new meal course "Daejanggeum Jeongsik", we will strive to bring the essence of Korean culture to both the public and foreign tourists", Kim said during a press conference last week in the complex.
Along with the two professionals working on the upgrade, the Korea House opened its new building called "Chuiseonru", which houses cooking classes, a traditional gift shop and a terrace with benches where visitors can rest and chat.
"It took a long time to get rid of the remains of the last 28 years", Kook said. "I transformed the performance hall into a Korean traditional one, with no fancy curtains or screens. Unlike China and Japan, we don't have many Korean traditional performance halls, and so we built the performance venue based on traditional architecture to bring a place where it both looks and feels Korean. Visitors will get to feel the identity of Korean performances here".
The stage has a small balcony on the side, where a group of traditional-instrument musicians play music for the performance team. Kook explained that the railings resembled that of the ancient boxes used by aristocrats during the Joseon Kingdom (1392-1910).
"It's not just about admiring the dances, but also traditional music", added Kook, pointing at the musicians.
Meanwhile, Han, royal court food expert and Important Intangible National Treasure No. 38, introduced her new meal course called the Daejanggeum Jeongsik, named after the popular character in the Korean drama "Jewel in the Palace" ("Dae Jang Geum"). The set menu comprises 15 courses, costing 250,000 won per person.
"The difference between ordinary traditional food and royal court food is the ingredients. Royal court food must be made with the best ingredients that can be found all around the nation, and they must be made by highly respected chefs", Han said. "Many people tend to think that court food is something special, but it's all about the ingredients and the maker's heart".
"We studied ancient books and also considered the preferences of modern eaters. Then we decided we needed to have a story to go with the course meal, and then came the name Daejanggeum", she added.
The course starts with simple appetizers such as "ojeolpan" (assorted Korean dry snacks), "gujeolpan" (thin crepes with nine different fillings), water kimchi, king prawns with a pine nut sauce and assorted pan fried vegetables, mushrooms and meat.
The main dishes are divided into eight recipes, including lotus leaf-steamed pork belly, court style casserole, pine mushroom and broiled beef ribs, and braised abalone. The finishing touch is "bibimbap" with various side dishes. After feasting on the appetizers and main dishes comes a dessert of fruit and rice cakes.
"I think I was chosen to break the mold and bring something creative and different. The Korea House is already well known to the Korean public, but now is the time to attract foreign visitors. I promise I will bring the Korea House to an international level", Kim said.
For more information about the Korea House, visit http://www.koreahouse.or.kr
Staff Reporter
The Korea House, a tourist spot for learning Korea's tradition and culture, has been renovated as a cultural complex.
The first change the 28-year-old Korea House had to go through was management. The former executive director of Korean Air, Kim Maeng-ryung, was appointed as the new CEO.
"We have decided to bring the Korea House to the next level in quality. With choreographer Kook Soo-ho upgrading traditional performance programs and Korean food expert Han Bok-ryeo introducing her new meal course "Daejanggeum Jeongsik", we will strive to bring the essence of Korean culture to both the public and foreign tourists", Kim said during a press conference last week in the complex.
Along with the two professionals working on the upgrade, the Korea House opened its new building called "Chuiseonru", which houses cooking classes, a traditional gift shop and a terrace with benches where visitors can rest and chat.
"It took a long time to get rid of the remains of the last 28 years", Kook said. "I transformed the performance hall into a Korean traditional one, with no fancy curtains or screens. Unlike China and Japan, we don't have many Korean traditional performance halls, and so we built the performance venue based on traditional architecture to bring a place where it both looks and feels Korean. Visitors will get to feel the identity of Korean performances here".
The stage has a small balcony on the side, where a group of traditional-instrument musicians play music for the performance team. Kook explained that the railings resembled that of the ancient boxes used by aristocrats during the Joseon Kingdom (1392-1910).
"It's not just about admiring the dances, but also traditional music", added Kook, pointing at the musicians.
Meanwhile, Han, royal court food expert and Important Intangible National Treasure No. 38, introduced her new meal course called the Daejanggeum Jeongsik, named after the popular character in the Korean drama "Jewel in the Palace" ("Dae Jang Geum"). The set menu comprises 15 courses, costing 250,000 won per person.
"The difference between ordinary traditional food and royal court food is the ingredients. Royal court food must be made with the best ingredients that can be found all around the nation, and they must be made by highly respected chefs", Han said. "Many people tend to think that court food is something special, but it's all about the ingredients and the maker's heart".
"We studied ancient books and also considered the preferences of modern eaters. Then we decided we needed to have a story to go with the course meal, and then came the name Daejanggeum", she added.
The course starts with simple appetizers such as "ojeolpan" (assorted Korean dry snacks), "gujeolpan" (thin crepes with nine different fillings), water kimchi, king prawns with a pine nut sauce and assorted pan fried vegetables, mushrooms and meat.
The main dishes are divided into eight recipes, including lotus leaf-steamed pork belly, court style casserole, pine mushroom and broiled beef ribs, and braised abalone. The finishing touch is "bibimbap" with various side dishes. After feasting on the appetizers and main dishes comes a dessert of fruit and rice cakes.
"I think I was chosen to break the mold and bring something creative and different. The Korea House is already well known to the Korean public, but now is the time to attract foreign visitors. I promise I will bring the Korea House to an international level", Kim said.
For more information about the Korea House, visit http://www.koreahouse.or.kr
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