Latest news with #한국
SBS Australia
02-06-2025
- Entertainment
- SBS Australia
미니팟: 3화 계산서 나눠 내기 English on Repeat (초급)
이 학습 미니 팟캐스트는 초급 학습자를 위해 고안되었습니다. 이번 에피소드에서는 다음 문장들을 연습해 봅니다: How much do we owe? Shall we split the bill? It's my shout. I'll pay half. English on Repeat 전체 에피소드는 여기에서 들으세요! 이 에피소드는 스포티파이( Spotify)와 애플 팟캐스트( Apple Podcasts )에서도 들으실 수 있습니다. Credits: Host: Shannon Williams Written by: Sonia Saraullo Graphic Design: Yudai Urushima Sound Design: Mickey Grossman Music Composition: Adam Hulbert Produced by: Josipa Kosanovic Program Manager: Janine Googane
Yahoo
30-05-2025
- General
- Yahoo
Picture of S.Korean politician 'supporting rival' is doctored
"Mr. Hong Joon-pyo, I'm disappointed. Go ahead and live together with others," reads a Korean-language Facebook post shared on May 29, 2025. The phrase "together with others" is wordplay on the Democratic Party's Korean name "Deobureo Minjudang". The first word means "together with" while the second means "Democratic Party". Hong, a five-term lawmaker, ran for president in 2017 but lost to Democratic Party nominee Moon Jae-in. He made another bid in 2022, but Yoon was chosen instead as the presidential candidate at the People Power Party (PPP) primary. After resigning as mayor of southeastern Daegu city earlier this year for another run for the presidency, he was again defeated and quit the party, departing for Hawaii (archived link). The post features a screenshot from messaging app KakaoTalk that includes an image of Hong apparently wearing a white jacket printed with "Lee Jae-myung now" and "1" -- Lee's candidate number. "A photo showing Hong Joon-pyo in the United States wearing a campaign outfit for candidate Lee Jae-myung," an accompanying message reads. Text overlaid on the image reads: "This beast? A person?! A dog?" South Korea will hold a snap presidential election on June 3 triggered by Yoon's disastrous martial law declaration, with the two-day early voting period beginning five days prior (archived link). All major polls have placed Lee as the clear frontrunner in the race, with conservative ex-labour minister Kim Moon-soo of the PPP trailing far behind (archived here and here). The picture of Hong sporting a pro-Lee slogan circulated across platforms such as Facebook, TikTok, X and Threads. "The face of a human, but the heart of a beast. How can you be like this? Traitor to the conservatives. Quit politics," a misled user wrote in a comment. Another said: "Hong Joon-pyo, why are you so petty and sly. Good luck getting along with Lee Jae-myung." The image, however, is edited; Hong's jacket did not show a political message in the original photo. A reverse image search on Google revealed Hong posted the photo featuring him and his wife on Facebook on May 15 (archived link). He added that the picture was taken at the summit of Mauna Kea on Hawaii's Big Island. While in Hawaii, Hong has remained active on Facebook. At one point, he changed the colour of his tie in his profile picture to blue -- the symbolic colour of the Democratic Party -- before switching it back to the PPP's colour red (archived here and here). This prompted speculation he might switch sides and join the rival camp, but he later rejected such rumours and expressed support for Kim, according to local news reports (archived here and here). AFP has previously debunked misinformation surrounding the upcoming presidential election in South Korea.
South China Morning Post
27-05-2025
- Business
- South China Morning Post
South Korea fines Korean Air, Jeju Air and T'way Air US$2.6 million for safety violations
Korean Air, Jeju Air and T'way Air have been fined a total of 3.54 billion won (US$2.6 million) by South Korea 's government for safety violations. Advertisement The three South Korean airlines violated the Aviation Safety Act, the Korea JoongAng Daily reported, citing a statement by the country's ministry of land, infrastructure and transport on Tuesday. The fines come five months after the country's aviation safety standards were in the spotlight following the crash landing last December of Jeju Air Flight 2216 , which ran into a wall at South Korea's Muan International Airport, killing 179 passengers and crew members. The deadliest aviation incident on South Korean soil prompted calls for stricter safety and maintenance checks on local airlines. In June last year, a Korean Air flight bound for Taiwan had to turn back and make an emergency landing after a fault with the aircraft's pressurisation system was detected. Advertisement In addition to imposing fines, the government also suspended the licenses of eight aviation maintenance engineers – three each from T'way Air and Jeju Air, and two from Korean Air – for between 15 days and 45 days. The decision was finalised after a penalty review committee meeting held in early April.
The Guardian
20-05-2025
- General
- The Guardian
‘Without time, there is no flavour': a South Korean grand master on the art of the perfect soy sauce
In the lush foothills of Damyang county, South Jeolla province, rows of earthenware jars stand under the Korean sky. Inside each clay vessel, a quiet transformation is taking place, one that has been occurring on this land for centuries. This is the domain of Ki Soon-do, South Korea's sole grand master of traditional aged soy sauce, where patience isn't just a virtue but the essential ingredient in her craft. 'Here, try this,' Ki says, removing the heavy lid from one of the 1,200 pots. She dips a ladle into the dark liquid, releasing a complex aroma. 'Smell it first, then taste just a droplet.' The flavour unfolds slowly, first salty, then deeply savoury, with hints of something almost floral. It bears little resemblance to the bottles labelled 'soy sauce' in western supermarkets. 'Korean traditional soy sauce needs three things: soybeans, water and salt,' Ki explains. 'And care and time. Without time, there is no flavour. In modern life, everyone is rushing. But some things cannot be rushed.' At 75, Ki is the 10th-generation custodian of her family's sauce-making legacy. When she married into a prestigious family at 23, she inherited not just a household but the responsibility for preserving fermentation techniques dating back 370 years. Ki is a traditional jang maker, a term that describes a family of fermented soybean condiments that season virtually every Korean dish: ganjang (soy sauce), doenjang (soybean paste), and gochujang (fermented chilli paste). These aren't just seasonings but the foundational flavours that define Korean cuisine. 'Our jang and doenjang are like the roots of Korean people,' Ki says firmly. 'When we talk about Korean food, we're talking about jang. Without it, you cannot call it Korean cuisine.' What began as a domestic obligation for Ki has since transformed into a mission to safeguard a cornerstone of Korean culinary heritage. In December 2024, after years of dedicated work by Ki and other traditional jang makers, their craft was officially recognised by Unesco as an intangible cultural heritage of humanity, a testament to generations of meticulous preservation. Unlike mass-produced commercial sauces and pastes, Ki's process begins in winter when soybeans are boiled, crushed and shaped into blocks called meju. These blocks are tied with rice straw and hung indoors, where the beneficial bacteria from the straw help develop unique flavours during fermentation. After around 50 days, they're submerged in brine made with bamboo salt, which Ki creates by baking sea salt inside bamboo at high temperatures. 'The day for boiling meju must be a good day,' she says. 'We begin only after bathing to purify ourselves and saying prayers. This requires extraordinary devotion, but our family has followed these same rituals for 370 years. It's how we've always done it.' The resulting solids that sink to the bottom transform into doenjang, while the liquid will become ganjang after around a year of fermentation. The most precious of all is her jinjang, a soy sauce aged for more than five years that has developed a depth of flavour that has captivated top chefs from around the world who have made pilgrimages to her sanctuary. Her dedication gained international attention in 2017 when her then 360-year-old 'seed sauce' known as ssiganjang, a family heirloom continuously replenished with each year's best batch (in a way similar to a sourdough starter), was selected to season beef ribs served to then US president Donald Trump during a state banquet. The press marvelled at a sauce that was 'older than American history'. Ki also produces gochujang. In the seventh month of the lunar calendar, she ferments meju made specifically for the paste, which is then powdered and mixed with steamed glutinous rice, chilli powder, ganjang, and malt syrup from sprouted barley. Among her creations is a distinctive strawberry gochujang, which uses Damyang strawberries for a natural sweetness that balances the heat and saltiness. Ki believes that her devotion to traditional fermented foods has benefited her own health. 'I've never been hospitalised or taken regular medication,' she says matter-of-factly. 'Everyone pursues happiness, and to be happy, you need to be healthy. People now eat fast food, but fermented foods maintain health. What could be better than that?' Today, Ki works alongside her family, who also help manage their traditional food company. Together, they're committed to preserving ancient methods while finding ways to share their heritage with a wider audience. To share her traditional knowledge, Ki established a fermentation school in 2023. Yet Ki worries about the future of traditional jang-making. Where once every Korean household had its own jang recipes and jars, today most Koreans reach for factory-produced bottles and tubs. The climate crisis poses another challenge. 'Korea used to have four distinct seasons, but winter is shorter, spring passes quickly, and summer is long,' Ki laments. The heat affects fermentation, turning doenjang darker and accelerating moisture loss. Unwanted bacteria proliferate in the warmer temperatures, forcing adaptations. 'We used to make larger meju, but too many different bacteria would grow,' she says. 'So we cut the meju size in half to shorten the fermentation time. I've also planted balsam flowers around the pots to provide shade during the summer. If the climate continues to warm, we may need to move our jang to cooler storage places.' Beyond her own productions, Ki sees herself as part of a broader struggle to preserve cultural knowledge in an age of convenience. The Unesco recognition of jang-making as an intangible cultural heritage has given her both pride and a sense of responsibility. As the afternoon light casts shadows across her precious jars, Ki reflects on her life's work. 'This isn't just about jang,' she says. 'It was my fate to inherit this tradition, and it has become my destiny to preserve it.'
SBS Australia
19-05-2025
- Entertainment
- SBS Australia
Out and About English on Repeat (초급)
이 학습 미니 팟캐스트는 초급 학습자를 위해 고안되었습니다. 이번 에피소드에서는 다음 문장들을 연습해 봅니다: Let's hang out sometime. Would you like to grab a coffee? Sorry, I've already got plans. I'd like to catch up again. English on Repeat 전체 에피소드는 여기에서 들으세요! 이 에피소드는 스포티파이( 애플 팟캐스트( )에서도 들으실 수 있습니다. Credits: Host: Shannon Williams Written by: Sonia Saraullo Sound Design: Mickey Grossman Music Composition: Adam Hulbert Produced by: Josipa Kosanovic Program Manager: Janine Googane
