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Hankook Ilbo
HANKOOK ILBO is a South Korean vernacular daily newspaper published by the Hankook Ilbo Media Group in Seoul, South Korea
South Korea
. Its sister publications include The Korea Times , Seoul
Seoul
Economic Daily , Sports Hankook , Children\'s Hankook Ilbo
Hankook Ilbo
, Weekly Hankook and The Korea Times in North America
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Korean Grammar
This article is a description of the MORPHOLOGY , SYNTAX , AND SEMANTICS OF KOREAN . For phonetics and phonology, see Korean phonology . See also Korean honorifics , which play a large role in the grammar
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Korean Honorifics
The Korean language
Korean language
reflects the important observance of a speaker or writer's relationships with both the subject of the sentence and the audience. Korean grammar uses an extensive system of honorifics to reflect the speaker's relationship to the subject of the sentence and speech levels to reflect the speaker's relationship to the audience. Originally, the honorifics expressed the differences in social status between speakers. In contemporary Korean culture , honorifics are used to differentiate between formal and informal speech based on the level of familiarity between the speaker and the listener
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Gimbap
GIMBAP (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim —dried sheets of laver seaweed —and served in bite-size slices. The dish is often part of a packed meal, or dosirak , to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi . Gimbap
Gimbap
is a popular take-out food in Korea
Korea
and abroad. CONTENTS * 1 Etymology * 2 History * 3 Ingredients and preparation * 4 Variants * 5 Restaurant franchises * 6 See also * 7 References ETYMOLOGY Further information: Korea
Korea
under Japanese rule § Japanese policies for the Korean language , and Linguistic purism in Korean Gim (김) refers to edible seaweed in the genus Porphyra . Bap (밥) broadly refers to "cooked rice"
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Korean Phonology
This article is a technical description of the PHONETICS AND PHONOLOGY OF KOREAN . Unless otherwise noted, statements in this article refer to pyojuneo (South Korean standard language) based on Seoul dialect . Korean has many allophones , so it is important here to distinguish morphophonemes (written inside vertical pipes ) from corresponding phonemes (written inside slashes / /) and allophones (written inside brackets ). CONTENTS* 1 Consonants * 1.1 Positional allophones * 2 Vowels * 2.1 Diphthongs and glides * 3 Assimilation * 3.1 Vowel assimilation * 3.2 Consonant assimilation * 4 Phonotactics * 5 Vowel harmony * 6 Dialectal pitch accents * 7 Notes and references CONSONANTSKorean has 19 consonant phonemes. For each stop and affricate, there is a three-way contrast between unvoiced segments, which are distinguished as PLAIN, TENSE, and ASPIRATED
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North–South Differences In The Korean Language
The Korean language has changed between the two states due to the length of time that North and South Korea have been separated. Korean orthography , as defined by the Korean Language Society in 1933 in the "Proposal for Unified Korean Orthography" ( Hangul
Hangul
: 한글 맞춤법 통일안; RR : Hangeul Matchumbeop Tong-iran) continued to be used by the North and the South after liberation of Korea in 1945, but with the establishments of the Democratic People's Republic of Korea and the Republic of Korea in 1948, the two states have taken on differing policies regarding the language. In 1954, North Korea set out the rules for Korean orthography (조선어 철자법 Chosŏnŏ Chŏljabŏp). Although this was only a minor revision in orthography that created little difference from that used in the South, from then on, the standard language in the North and the South gradually differed more and more from each other
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History Of The Korean Language
The Korean language
Korean language
is attested from the early centuries of the Common Era in Chinese characters
Chinese characters
. The Featural writing system called hangul was introduced only in the fifteenth century. The periodization of the historical stages of Korean is as follows: * Before the first century: Proto-Korean * First to tenth century: Old Korean * Tenth to sixteenth century: Middle Korean * Seventeenth century to present: Modern KoreanCONTENTS * 1 Proto-Korean * 2 Old Korean * 3 Middle Korean * 4 Modern Korean * 5 References PROTO-KOREAN Further information: Altaic languages , Buyeo languages , Koreanic languages , and Classification of the Japonic languages Controversy remains over the proposed classification of Korean as Altaic languages
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Korean Dialects
A number of KOREAN DIALECTS are spoken in the Korean Peninsula
Korean Peninsula
. The peninsula is extremely mountainous and each dialect's "territory" corresponds closely to the natural boundaries between different geographical regions of Korea
Korea
. Most of the dialects are named for one of the traditional Eight Provinces of Korea
Eight Provinces of Korea
. One is sufficiently distinct from the others to be considered a separate language, the Jeju language
Jeju language

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Patbingsu
PATBINGSU (팥빙수, sometimes anglicized as PATBINGSOO, literally "red beans shaved ice") is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit , condensed milk , fruit syrup , and red beans . Varieties with ingredients other than red beans are called BINGSU (or BINGSOO). The food originally began as ice shavings with red bean paste (known as pat, 팥). Many varieties of patbingsu exist in contemporary culture. CONTENTS * 1 History * 2 Variations * 3 Availability * 4 Gallery * 5 See also * 6 References * 7 External links HISTORYThe early forms of patbingsu consisted of shaved ice and two or three ingredients, typically red bean paste , tteok , and ground nut powder. The earliest forms of patbingsu existed during the Joseon Dynasty (1392–1910). Government records show officials sharing crushed ice topped with various fruits
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Bibimbap
BIBIMBAP (/ˈbiːbɪmbæp/ , from Korean: 비빔밥; bibimbap ), sometimes anglicized as BI BIM BAP or BI BIM BOP, is a Korean dish . The word literally means "mixed rice". Bibimbap
Bibimbap
is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju , Jinju , and Tongyeong are especially famous for their versions of bibimbap. In 2011, it was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel. CONTENTS * 1 History * 2 Preparation * 3 Variations * 4 Symbolism * 5 See also * 6 References * 7 External links HISTORYThe name bibimbap was adopted in the early 20th century
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Banchan
SOUPS padding:0"> Desserts HANGWA * Dasik * Gwapyeon * Jeonggwa
Jeonggwa
* Kkultarae * Suksilgwa *
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Gochujang
SOUPS padding:0"> Desserts HANGWA * Dasik * Gwapyeon * Jeonggwa
Jeonggwa
* Kkultarae * Suksilgwa *
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Anju (food)
ANJU (안주; 按酒) is a general term for a Korean food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes . Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as Anju include golbaengi muchim , nogari with peanuts, and jokbal . CONTENTS * 1 History * 2 By types of liquor * 3 By the place where alcohol is served * 4 Sample images * 5 See also * 6 References * 7 Further reading HISTORYUntil the Chosun Dynasty, alcohol was mainly served in jumaks (a type of inn or tavern), where soups with rice, along with traditional alcohol such as makgeolli, were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju
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Tteok
SOUPS padding:0"> Desserts HANGWA * Dasik * Gwapyeon * Jeonggwa
Jeonggwa
* Kkultarae * Suksilgwa *
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Korean Fried Chicken
KOREAN FRIED CHICKEN or KFC, usually called CHIKIN (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes from South Korea
South Korea
, including the basic HURAIDEU CHIKIN (후라이드 치킨, from the English "fried chicken") and spicy YANGNYEOM CHIKIN (양념 치킨, "seasoned chicken"). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack. Korean fried chicken
Korean fried chicken
differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken; it was described by Julia Moskin of The New York Times
The New York Times
as a "thin, crackly and almost transparent crust"
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Seolleongtang
SEOLLEONGTANG (설렁탕) or OX BONE SOUP is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt , ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul
Seoul
. Seolleongtang
Seolleongtang
is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup. HISTORY AND ETYMOLOGYIn the Joseon dynasty , Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon )
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