YONGSAN GARRISON, Republic of Korea -- Approximately thirty U.S. military and DOD civilian family members from Area II were treated to a special day learning more about Korean culture on the road. The theme of the trip was 'The Secret Garden of Korean Food', featuring visits to a traditional pottery maker, a Korean restaurant and traditional tea house, and an introduction to regional customs in Jeonbuk, Nov. 21.
The social enterprise 'Madang' organized the tour as a part of a special Korean food and travel promotion plan initiated by the Ministry of Culture, Sports and Tourism. Through special exhibitions (Son-Mat, K-FOOD & DISH> and the food tour (Art and Culture Bear Korean Food), participants had an opportunity to rediscover Korean cuisine and make special memories of overall Korean culture.
Beginning at Jinan Province, participants learned how traditional Korean pottery is made. Lee Hyunbae, an earthenware potter, explained to the group a brief history of Korean traditional pottery, called 'Onggi', and what makes it different from other potteries.
"South Korea had formed a unique culture based on their diet, including fermented food they used to have in the winter," he said. "Onggi was the one and only vessel that enabled the fermented food culture to thrive in Korea."
Lee let the visitors explore his impressive clay ovens built into the hillside himself using local earth and rocks. "It was really interesting to see the process and source for traditional Kimchi pots and other pottery in this region," said Nikki Maxwell, a DoD employee and one of the day trippers.
Lee also pointed out that the Onggi is a 'breathing vessel.' "It doesn't literally mean that the vessel itself has a respiratory system, but it is called such because it doesn't let water in but lets air come and go, which helps the fermentation process... this is exactly what makes the Onggi special from the other potteries."
Afterwards, members went straight to Jeonju Hanok village and had Bibimbap (Korean-style mixed rice), Dotorimuk(acorn jelly salad), Yukhoe(Korean-style raw beef), and Bulgogi(Korean-style barbecued beef) for lunch.
"It was amazing to see how the pottery is made and how the tradition has carried on," said Evelyn Honea, a DoD family member. "I learned that there is a meaning to the bowls and what they do for the food and the substances we enjoy. The food was amazing and the tour was enjoyable."
The tour finished with a demonstration of the rice wine making process. Makgeolli is a Korean-style rice wine, made out of rice with yeast. Everyone had their opportunity to make the mush and fill a bottle with the liquor as a souvenir. A group toast with the Makgeolli completed the day's adventure.
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