Let’s take a break from kpop and return to the make-up!
We watch them in the news, we know just about everything about them and we hear about them for centuries after they’ve died. Who are they? The royals. In different places all over the world, there are royals families that become beloved and known by everyone.
And as we see them, we admire their style and their beauty. But what if we could use the same products and techniques? We may not be royal but we could definitely look the part!
It’s not everyday I get to do a fun post like this one! This is one of the first words/phrases I learned in Korean. Maybe because I heard it all the time and it was super easy to remember and understand clearly.
진짜요 (jin-jja-yo?/chin-cha-yo?) [exclamation] | “Really; For real; Seriously”
The romanized spelling of it is an either/or type thing. It’s really just your preference.
Example: [sample conversation] (in Hangul)
Person 1 – “나는 결혼해요!” | I’m getting married!
Person 2 – “진짜요?!” (jin-jja-yo?/chin-cha-yo?) | For real?!
Person 1 – “네, 나 정말 행복해!” | Yes! I’m so happy!
Person 2 – “축하해요! 잘됐다!” | Congratulations! I’m happy for you!
A while back, I had a post that worked on how to express your feelings. I don’t think I had a post to ever really talk about how to express how you’re feeling physically. Something as simple as saying, “I have a headache.”
두통 (dutong) [n] | “headache”
Example: [sample conversation] (in Hangul)
사람 (1) : “안녕, 잘 지내?” | “Hey, how are you?”
사람 (2) : “아이고, 안좋아.” | “Aigoo, not good.”
사람 (1) : ” 헐, 왜 그래?” | “Hul, what’s wrong?”
사람 (2) : “두통이 있어요.” (dutong-i isseoyo.) | “I have a headache.”
사람 (1) : “오모! 빨리 나았으면 좋겠어.” | “Omo! Get well soon!”
사람 (2) : “고마워. 괜차나?” | “Thanks, are you ok (how are you)?”
사람 (1) : “네, 그냥 항상 바빠.” | “Yes, I’m just always busy!”
사람 (2) : “아 네” | “Ah, yes”
*hul is an exclamation, kinda like a gasp like “oh no!”
Alright so that’s it for today. Maybe that sample conversation might be a bit helpful for you if you’re struggling to start a conversation. Remember, this is just a sample. You can use this format but you don’t have to say this word-for-word. And hopefully, you won’t have a headache!
We’ve all seen the ads. We’ve all seen the dramas and movies where they drink it. And we’ve probably all seen it in stores. We’ve essentially all seen how to drink it and what foods to drink it with, but, how familiar are you with the process of making it?
There is an art to making the famous alcoholic drink, soju in Korea. I was reading an article on the koreaherald called, “The Art of Traditional Korean Liquor” and it was really fascinating.
You have to look at the color, smell the aroma, sip and hold it in the mouth for several seconds before letting it slide down the throat and enjoying the slowly spreading scent inside the nose and throat. “A good soju is soft and makes you smile,” said artisan Kim Taek-sang at his brewing studio at Samcheong-ro in Jongno, central Seoul.
(source: koreaherald)
Kim Taek-sang has been crafting and carrying on the tradition of brewing Samhaeju for a while. This tradition goes back for centuries. It began back in the Goryeo Dynasty and Joseon era (1392-1910). Each Korean province had representation of one of 20 different alcoholic beverages. During the Joseon era, Samhaeju soju was used exclusively by aristocrats and kings in Hanyang (a.k.a Seoul). It had to be served only to the higher class because of one of the main ingredients, rice. Rice, at that time, was a high and valuable good.
So how is it made?
Soju ― the distilled extract of fermented rice mixed with yeast and filtered several times ― was a high-end alcoholic beverage. When the rice supply fell short, a king even had the right to ban production of soju across the country. Traditional soju making, therefore, was carried out by noble families who could afford rice and made their own yeast.
Samhaeju Soju – Kim uses rice, water and a whole-wheat yeast source called nuruk to make three varieties of Samhaeju ― makgeolli, yakju and soju. For 108 days, the artisan goes through three processes of fermenting rice with yeast and filtering rice sediments until he gets clear a liquor called yakju, or cheongju. Makgeolli is an undistilled spirit before separating out the clear liquor. To make soju, he distills the clearest liquor from three repeated processes of fermentation and filtering.
(source: koreaherald)
But the process itself isn’t the only part of this that has to be done correctly in order for it to maintain it’s rich flavor and aroma, the right ingredients also have to be used. Each ingredient serves a specific purpose into the creation of this drink. And not only do they have a specific purpose, but they have a reason for why they are used. For example, Yakju. Yakju has been used to describe Korean alcohol as a whole because at one time, when alcohol was banned, yakju was still allowed to be distributed for medicinal purposes. This particular ingredient works to help stimulate appetite, digest food and soothe an upset stomach.
I encourage each of you, who like the occasional drink or just want to learn more about this particular one, to check out this article. It was very insightful! From the importance of each ingredient all the way down to the name, I personally now have a new appreciation for soju.
And for those who actually want to visit Kim’s brewing studio, he holds tours and liquor making classes for those interested in creating their own batch and/or learning more about this liquor.
Culture. Music. Entertainment. Life beyond K-Drama…
![진짜요? (jin-jja-yo?/chin-cha-yo?) [Word of the Day]](https://twentythirdstation.files.wordpress.com/2014/10/psx_20141026_184810.jpg?w=612&h=372&crop=1)
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