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2016-10 23

[Event]Moving Science Bus and STEAM Education

Amazed by the brilliant idea of a 'Moving Science Bus' initiated in Germany, professor Choi Jung-hoon Center for Creative Convergence Education (HYU) felt obliged to introduce the idea to Korea. The Moving Science Bus reaches every inch of the country and delivers enjoyable and comprehensible science lectures to students in elementary, middle, and high schools. First launched in 2002, what has been named 'the moving science class' is now dubbed as 'Science Picnic', as it is entertaining yet informative and helpful at the same time. Moving Science Bus, also known as Science Picnic (Photos courtesy of Visiting Engineering Class When Choi first initiated the program in Korea, the idea was not widely accepted throughout the country, so it was merely a sporadic occasion. However, as he carried on with his project, it gained increasing popularity and several enterprises offered support to develop the program further. Reaching abroad, educational institutes from diverse countries were intrigued by Choi’s program and requested joint activity. At present, the science class is not only held in numerous schools throughout Korea but also in numerous different countries: Germany, China, Kuwait, Kazakhstan, Bangladesh, India, Japan, Italy, Mongol, Ethiopia, Cambodia, Kenya, and many more. Science Picnic held in Kuwait (Photo courtesy of Professor Choi's PowerPoint presentation slides) Science Picnic in Beijing (Photo courtesy of Professor Choi's PowerPoint presentation slides) Moving Science Class and STEAM Education Modern science and technology has developed so much that for students, studying it seems unimaginably complicated and difficult to understand. However, as Choi mentioned, cutting-edge scientific technology comes from basic theories obtained from elementary to high school-level science. Understanding the subject is simply a matter of connecting the dots. One of Choi’s contribution to Korea's educational system includes STEAM (Science, Technology, Engineering, Arts & Mathematics), which strongly accentuates the fusion of five academic areas. STEAM can be defined as a system with which students’ interest and understanding of scientific technology is promoted by increasing problem-solving abilities and levels of knowledge. Choi explains that STEAM is the key to nurturing talented students. STEAM is often tagged as a revolution in science and technology education. What differentiates STEAM from the existing educational system is that it connects and correlates the five areas of study, applying them to real-world problems and thus widening students' perspectives. It acts as a catalyst for learners to fuse knowledge from different fields. In the process of actually solving a real-world quandary, knowledge in more than one field is usually required. In other words, to deal with such complex tasks, possessing the ability to combine and utilize assorted studies is necessary. Relevance among the five disciplines and real world problems plays a crucial role in inducing students’ interest and easy understanding. This is what STEAM focuses on. Targeting young students as a primary audience, and making lectures digestible and eye-catching was the key to attracting students’ attention. For more engaging and helpful lessons, Choi decided to execute hands-on science labs, science shows, festivals and lecture-dramas. The intention was to let students participate in activities and experience for themselves the contents of the lecture. Science lecture-dramas turned out to be very successful as it is delivered in a storytelling style. It seizes students’ attention and results in them comprehending complex scientific concepts without hardship. Reflecting Choi’s STEAM education, Science Picnic is receiving favorable feedback and praise from all over the world. Hoping to bring about a shift in education from memorization and indoctrination to practical and blended learning, STEAM and Science Picnic are exerting much influence in Korea. Jeon Chae-yun Photos by Kim Youn-soo

2016-10 19 Important News

[Culture]Kimchi - Regional Variations and Its Multifarious Traits

From historical times until now, gimjang, or kimchi-making, was Koreans’ yearly routine before greeting winter. Kimchi boasts many different kinds, each of which possess distinctive characteristics with varying ingredients and recipes. These distinguishing factors derive from regional idiosyncrasies- they reflect each region’s own taste preference. Displaying different colors, ingredients and appearance, each and every kind portrays manifold facets of Korea’s traditional and cultural icon, kimchi. Various types of kimchi, each displaying different ingredients and form. (Photo courtesy of Regional Idiosyncrasies A broad generalization concerning all kinds of kimchi is that kimchi from the south of the peninsula tends to be saltier with a stronger taste than that of the north. This is largely due to the climate difference within the peninsula: the northernmost region has a cooler temperature, thus necessitating less sodium replenishment than the southern region. In a warmer climate, fermented food—or any food in general—is prone to spoiling. Salt is not only favorable when it comes to preventing such harm, but also cooperative in helping people to balance the salinity rate within their body by replenishing lost-salt from sweating in warm regions. Starting off with Seoul and the Gyeonggi province, which are geographically adjacent and therefore almost bear no difference, those regions pinpoint elegant semblance and a moderate intensity of salinity. This is because these areas, especially Seoul being the capital city, used to be inhabited by royal families and nobles. Not only did they demand an opulent look of the dish, but they also preferred a flawless taste. Representative kinds of kimchi from these areas include whole cabbage kimchi (tongbaechu kimchi), wrapped kimchi (bossam kimchi), cucumber kimchi, soy sauce kimchi (jang kimchi), and cubed radish kimchi. Some exemplary kimchi of Seoul and Chungcheong province (Photos courtesy of;;; The Chungcheong province also shares the style of highlighting moderate amounts of seasoning to avoid excessive saltiness or spiciness. Prototypes from this area include young radish kimchi (chonggak kimchi or yeolmu kimchi) and eggplant kimchi. Kimchi from the Gangwon province typically has a light and clean taste. Divided into Yeongdong and Yeongseo areas by the Tae Baek Mountains, the former is near the East Sea and the latter in proximity to mountainous areas. Correspondingly, the Yeongdong area incorporates fresh seafood cultivated from its region such as squid, pickled shrimp, and salt-fermented anchovy paste, producing a chewy texture. In contrast, the Yeongseo area adds dry ingredients like mustard leaf and stem, fine pepper powder, and salt to create a neat and spicy taste. One distinction between the two areas is that the former puts in a lot more salted seafood pickles than the latter. Overall, some exemplary kimchi from the Gangwon province are squid kimchi, seafood kimchi, mountain herb kimchi (deodeok kimchi), and soybean sprout kimchi. Furthermore, the Gyeongsang province and Jeolla province hold comparable traits. Since the two regions exhibit clemency in weather, their kimchi tends to be piquant and have generous amounts of spice combined together. To prevent rotting in the warm weather, extra garlic, salt and red pepper powder are added, resulting in relatively very spicy and salty kimchi. This makes these regions’ kimchi distinctive from all the others. Prototypical kinds from these regions are perilla leaf kimchi, chives kimchi, dried sliced daikon kimchi, chilli kimchi, and burdock kimchi. Dried-sliced daikon kimchi, perilla leaf kimchi, chive kimchi, and chilli kimchi from Gangwon and Gyeongsang province. (Photos courtesy of;; Last but not least, kimchi from Jeju Island is quite unique on its own. As an island, scanty food reserves somehow pose a limitation on the recipe- it is simple and plain. Nevertheless, special regional products come in handy and make its kimchi even more exclusive. The islanders enjoy using minimal seasonings and vitalize the natural taste of the ingredients. A representative specialty from Jeju Island is hijiki, a brown sea vegetable that also transforms into the island’s own taste of kimchi. Abalone kimchi, carrot kimchi, and canola herb kimchi are common types of the region as well. Hijiki from Jeju Island, and kimchi made with hijiki. (Photos courtesy of; Kimchi and Culture It may be possible to further categorize types of kimchi through more precise measures, dividing each province into smaller units and considering every detailed variety that exists. However, even with the broader and more general division of kimchi, one can take a glimpse into kimchi's diversified and unique aspect that show regional variation. Jeon Chae-yun

2016-10 17

[Policy]Hanyang supports future leaders in natural science and engineering in Vietnam

▲From left are Hanyang University President Lee Young-moo, People's Committee Chairman Ngo Hoang Nam, and Chief of Yongsan-gu office Sung Jang-hyun. Hanyang University’s President Lee Young-moo taking steps to support fostering Vietnam’s human resources in natural science and engineering. The university will conclude a trilateral organization agreement on scholarship and education cooperation on Seoul campus along with the Yongsan-gu office of Seoul and Binh Dinh Province of Vietnam on the 13th. According to the agreement, the university will provide an exemption of tuition fees to Vietnamese students from Binh Dinh Province applying for Graduate School programs in natural science and engineering for the first two years and reduce their tuition fees by 50 percent after that period. In addition, as stated in the MOU, the University will jointly establish and manage a Korea-Vietnam fellowship. This is to ensure a lasting commitment to provide students in Vietnam access to scholarships and opportunities to study in Korea. The fellowship program is anticipated to launch at the end of November or at the beginning of December. President Lee Young-moo said, “Since 2014, Hanyang’s Volunteer Corps has been engaged in various volunteer activities in Vietnam. I am delighted that such connections has led to yet another valuable collaborative project to foster Vietnam’s future leaders in science and engineering. I hope this new project will continue to serve as a cornerstone of a dynamic partnership between Korea and Vietnam.”

2016-10 11

[General]Frames that Capture the Beautiful World

Because our eyes cannot absorb and capture all details of our lives, people invented cameras to treasure every precious moment. On October 5th, Hanyang Photo Organization (HYPO), HYU's photography club, participated in a joint wedding ceremony of disabled people to make photo albums to commemorate the event. The club president Lee Yoon-seob (Software Engineering, 2nd year) and club liaison manager Cho Min-su (Architecture, 2nd year) spoke about HYPO’s contributions to the event. Once in a Lifetime Every year, the borough of Seongdong-gu holds a joint marriage ceremony specifically for disabled people. Although the event itself is meaningful, couples could not receive wedding albums because the costs would exceed the budget. Since a photo album for a wedding is very significant, a crowdfunding company called Deobureo Platform decided to set up a project with university students who could take photos. The company contacted HYPO and Seoul University’s photography club Yeongsang (meaning image) to shoot photos for the event. The students’ main job was to take snapshots of the wedding and photoshop them. In addition, they took the responsibility of advertizing and raising funds. Deobureo Platform manufactured the wedding albums and distributed them to the couples. “The people we took pictures of had never had a photoshoot, so their facial expressions were rigid at first. We asked them to smile and they did as they were asked. They became instantaneously more beautiful and looked happier. We felt great about that,” Cho said. “We didn't receive money for our work, but we thought it was worthwhile to take part and capture a once-in-a-lifetime event, even though we were amateur photographers,” Lee commented. However, there were also hardships involved in the process. “Raising funds was difficult even though we advertised a lot, so the club seniors helped us out in the end. In addition, because we were making photo albums, which is different from simply taking snapshots, we were very nervous. We wanted to do our best and make the albums perfect,” mentioned Cho. HYPO participated in the joint wedding ceremony for disabled people, in order make wedding albums for them. Photography Lovers, Club HYPO HYPO was established in the year 1965. Taking photos with DSLRs and film cameras are their primary activities, but they also enjoy themselves by going on membership training camps and going travelling. Especially from this year, the club is trying to actively participate in projects outside of school, such as social contribution work. “On May 28th, at the Seongdong-gu welfare center, we taught boy scouts how to use cameras. We gave presentations, partnered with the boys and took them outside. We allowed them to experience photography. On top of that, we shot photos at a forum held in the Seoul City Hall last Thursday.” Lee said. HYPO is also due to take snapshots of events held by the Seongsu welfare center in November, and aims to continuously partake in volunteer work or various activities related to photos, such as photography contests. Lee (left) and Cho (right) are talking about the activities of HYPO and their love for photography. Since nowadays DSLRs are widely used, the club is also trying to turn their interest towards film cameras. “With film cameras, we can shoot photos of different textures and colors depending on which film is used. As a result, each photo becomes special.” HYPO holds exhibitions of monochrome photographs, including DSLR photos. Not only does HYPO exhibit photos, but they constantly hold meetings to introduce, appreciate and critique pictures taken by its members. The Charm of Photography According to Lee and Cho, their passion towards photography started from their high school years. They said that by joining HYPO they could learn more about photography and cameras, but also made good friends and memories. Lee said that the reason why he likes photography is because he wants to capture the beauty of every scene of his life. When asked how Cho thought about photography, he said, “If I have to fill in an empty rectangular box to explain what photography is, I'll just leave it be, because the box is photography itself- the frame that is waiting to be filled in with precious moments.” Members of HYPO and their photos. Jang Soo-hyun Photos by Moon Hana

2016-10 09 Important News

[General]Easier and Faster Way to Donate

Hanyang University (HYU) students recently installed what is called ‘Detris’ under the HYU metro station. From September 20th to October 20th, Detris will operate to collect donations for Korea Food for the Hungry International (KFHI). It is a machine developed by an HYU student, Choi Gyu-seon (Ecnomics and Finance, 3rd yr), and six other students from his start-up company called ‘Station 208’. Mainly targeted at HYU students, it allows people to donate 300 won every time they touch the machine with their deferred-payment T-money cards. T-money is originally a payment method to use Korea's public transportation. Station 208 collaborated with the HYU Volunteer Corps, the LINC Foundation, and the University-Industry Cooperation Center to bring Detris into physical form. 'Detris' only requires a touch with a deferred-payment transportation card to donate 300 won. The idea for Detris originated from an assignment of a lecture called ‘Social Entrepreneurship’. The assignment was to develop a social enterprise. Choi and six other members first met one another then to form a team that became today's Station 208. The name Detris is a compound word- 'de' from daehak, (meaning 'university') and tetris. “The concept of Detris derived from the common saying that individual drops can fill an entire ocean. We thought a small amount of money gathered would help those who are in need of it,” said Choi. “I always thought donating was something people can easily do if there is a simple and accessible method. Detris, therefore, was designed to be easily approached and used.” Another feature of Detris is that it offers a kind of treat for people who donate. “It displays probes or sayings to people who donated, but we are working with a game company to implement a game inside the machine to let people enjoy donating more,” said Choi. Currently, approximately 150 to 200 people a day stand in front of Detris to donate. Choi stated that feedback from users will have to be reflected to further promote Detris, even after when their first project ends on October 20th. “There was both positive and negative feedback from people. We are thankful for the people who left positive remarks, but we also are trying to improve Detris further based on various different comments, too,” said Choi. One of the most frequently asked questions from students and faculty members is why pre-paid traffic card cannot be used to donate money, which is due to technical issues that the team will work on. Choi asserted that more donations can come by through motivation and efficient mechanisms. Besides technical problems that only require more time to be solved, Choi said that Station 208 has to focus on creating more fun and enjoyable programs or advertisement methods to continuously gain attention from students. “After our first project, we are planning to let students choose subjects for gathering donations. It can be any single individual, from any institution or community. We will also select subjects from different fields such as environmental studies, human rights, education, and many others in terms of our donation project.” To raise more awareness, there will be also projects related with different departments within the school. Seo Jin-seok of Hanyang University Volunteer Corps worked on the administrative affairs of Detris, such as gaining approval to install the machine inside the station by contacting the Seoul Metro. Seo got in touch with Station 208 to develop on the idea of Detris as he saw the project's potential. Detris is meaningful in the sense that it is an idea orginated from students, and that it promoted cooperation of different groups within HYU. It also delivers the message that anyone can donate, and that even the smallest amount of donation counts,” said Seo. He emphasized how universities, as important social institutions, should bear social responsibility. “I believe students of Station 208 will get a priceless experience from working on their own projects, from start to end. Their work reflects HYU’s motto, 'Love in Deed'.” Station 208, as a newly-born social enterprise, will continue to work on Detris to further expand its number and scope of influence they can exert in society. “I want to build 100 more Detrises in places such as companies, city halls, and schools other than Hanyang,” said Choi. “I hope the continuous growth of Detris can impact numerous people- the ones who donated, as well as those who will receive the donations.

2016-10 04

[General]Hanyang's Charity Concert 2016

On 3rd of October, the Love and Hope in Harmony music concert was held at the Seoul Arts Center in Seocho-gu. A charity concert held by the Volunteer Corps of Hanyang University Alumni (VHUA), this annual concert has been held since 2012 for alumnis, students, professors and those who have made significant contributions to the development of the organization. With HYU, With Love The annual music concert is held as a fundraiser, so that the profits made from it is used for financing the voluntary services of VHUA. VHUA is a volunteer organization within Hanyang University that helps people in difficult conditions through diverse actions such as delivering briquettes or rice. They also engage in action overseas, including the Philippines and Cambodia. Any alumnus can participate in the organization through either donating or by providing voluntary services themselves. Volunteer Corps of Hanyang University Alumni Orchestra, who played in the music concert. Park Kwang, the director of VHUA, stressed that since the music concerts will continue to be held every year, it would be of great help for students and faculty members to participate in watching the show. “Large discounts are offered to all members of Hanyang University. The concert itself boasts one of the best orchestral music in Korea as well. Even if buying a ticket it can seem a small amount of donation for some, it will be of considerable help for those receiving it,” Park asserted. Park Kwang, director of Volunteer Corps of Hanyang University Alumni Love and Hope in Harmony The theme of the concert was love and hope in harmony, as the name Love and Hope in Harmony suggests. It was divided into two parts, each having a different musical characteristic to it. The first part kicked off with Light Calvalry which is often used as a piece to intrigue listeners through its light and cheerful tune. Then followed Concertstück für Oboe Op.18 that was led by Kwak Yeon-hee, a renowned oboe player and also a professor of Wind & String Instruments at HYU. This piece is well known for the collaboration between the oboe and the orchestra, which blends along with the string instruments harmoniously. The last piece of the first part was Tzigane, a gypsy music, which was played by famous violinist Kim Eung-su. He is also a professor at Hanyang's Department of Wind & String Instruments. Since the piece is played only by the most technically skilled violinists in the world, the audience at the concert would have been able to feel the ecstasy that emanated from the music. Kim Eung-su, violinist and professor at Hanyang University Following the first half of the concert, the second part consisted of diverse songs that originated from different parts of the world. Opera, as well as Korean songs were sung by soprano Kathleen Kim and tenor Kim Woo-kyeong, both of whom are currently professors at the Department of Voice at Hanyang University. The conductor of the orchestra, Choi Hee-jun, is also an HYU professor from the Department of Wind & String Instruments. Since the concert players were chosen among either Hanyang University alumni or professors, a sense of unity was felt among them, thus elevating the music being played. After the concert was over, Lee Tae-woo (Administration, 3rd year), who watched the concert, commented, "I thought that the ticket prices would be expensive but I was surprised to find that they were not. Being able to participate in a charity concert and listening to such wonderful music was a great experience for me." Kathleen Kim (left), Kim Woo-kyeong (right), singing 'Lippen Schweigen' The music concert was meaningful in that it was an occasion where people from HYU got to meet fellow alumni and participate in a movement towards providing a helping hand to those who need it the most. Since the purpose of the concert was not on earning financial profit, but instead was on improving and continuing volunteer services, it seems that the increased presence of students and faculty members would have aided much in its success. Kim Seung-jun

2016-10 04

[Culture]Kimchi, Korea’s Historical and Conventional Icon

Many will agree that kimchi is Korea's most well-known representative traditional food. Despite the pungent smell—that can be unbearable to a non-Korean—it is receiving extensive love around the world. There are hundreds of varieties of kimchi that are made of different types of vegetables. Its variety caters to suit the demands of diverse palates. Throughout the years, kimchi has become an indispensable part of a Korean meal. The outdated name for this indigenous food, chaejeo, comes from Chinese characters which mean fermented vegetable. This popular commodity bears a deep-rooted history and offers substantial health benefits to those consuming them. Tracking Down the Culture It is virtually impossible to state exactly when kimchi first came into the picture, since there are many different kinds of kimchi. The definition of 'kimchi' is ambiguous- any fermented vegetable with seasonings can be kimchi. However, an approximate date, according to a historical record, traces back to 3000 years ago, when chopped cucumber was fermented after being marinated. The “kimchi” we know, the type that is made with cabbage, is known to have originated from the ancient times, even before the era of The Three Kingdoms. The most common type of kimchi we know today became an ideal type in the early 1600s, as pepper was commercialized. Pepper powder, the main seasoning, and Kimchi made with it. In order to preserve food against decomposition, especially during winter, Korean ancestors came up with the means of drying food to prevent rotting. Then a more sophisticated method was discovered, which was fermenting- how kimchi came into the minds of the forebears. They needed to store vegetables for winter when greens cannot be accessed. Initially, kimchi was dipped in salt inside a pottery jar, then buried underground for more thorough fermentation. Having rice as the main staple, carbohydrate was the primary nutrient obtained by Koreans during that time period. To supplement other vitamins, vegetables were highly desirable. By satisfying both conditions of long durability and nutrition, making and storing kimchi became a common practice. Kimchi in pottery pots, buried underground during winter. Kimchi and its Health Benefits To endure the day-to-day industrious lifestyle, people need a good source of fuel for their survival. One sufficient source is, not too surprisingly, kimchi. The dish is made from various vegetables and contains a high level of dietary fiber, while being low in calories. One serving also provides more than half of the daily recommended amount of vitamin C and carotene. Onions, garlic, ginger, chilli peppers are the main ingredients of kimchi (aside from the main body, cabbage cucumber, and radish), all of which are salutary. These vegetables in kimchi also contribute to the overall nutrition value of the dish. Vegetables that serve as ingredients of kimchi, and the final outcome. Health benefits of kimchi can be largely categorized into catalyzing digestion, preventing diseases, increasing immunity, regulating bio-rhythm, and disinfecting the organs. The nutritious constituents of vegetables in kimchi make this work. They boost and smoothen the digestion by allowing the stomach to absorb and decompose the nourishment thoroughly. The low-calorie aspect of kimchi contributes to clearing the blood vessels, leading to a better circulation of blood. Various lifestyle diseases such as obesity, diabetes, and hypertension can also be avoided. Kimchi enables the whole body to maintain good health, which raises immunity and stabilizes bio-rhythm. One health benefit derived from kimchi summon another betterment, and create a chain reaction therein. Jeon Chae-yun

2016-10 03

[Academics]How Students Engage in Class

Professor Jang Hyung-shim of the Department of Education recently published a paper titled “Why students become more engaged or more disengaged during the semester: A self-determination theory dual process model.” She was consequently nominated as Researcher of the Month at HYU. Professor Jang's achievement lies in understanding the motivational processes of student learning and how it is affected by social contexts. More specifically, the research focuses on the relationship between instructors’ motivation styles and students’ functioning abilities in the classroom. Jang, an experienced expert in the specific field of study, spoke about the cause-and-effect relationship between the two subjects. Instructors, specifically school teachers, play a crucial role in student behavior and participation in academics. There is a common understanding, based on past studies, that if the instructor is more authoritative, teaching based on strict rules and procedures, student involvement in class decreases. In contrast, if the instructor provides more autonomous support in education, then students tend to be more engaged in class. The autonomous teaching method emphasizes freedom in a classroom, allowing creativity and critical thinking to flourish. Thus, in this specific study, Jang proposed a new perspective, a dual process model, in the existing self-determination theory. Guiding Jang’s research as a theoretical base, self-determination theory explains how students learning through self-motivated or autonomous learning increases their engagement in class. “The special finding in this research is in the dual process model. We have found out that for an individual student and an instructor, there are two ways in which they are affected by each other,” explained Jang. “For example, students’ engagement in learning can be explained by their experience of week-to-week gains in their need satisfaction guided by the instructor.” In short, the need satisfaction concerning a single student is achieved through autonomous support of instructors. Need frustration or disengagement, on the other hand, is the result of an authoritative instructor. Thus, the dual process within an individual student is shown, totally influenced by social context, which is the relationship with the instructor. Jang is an expert in education who has published numerous papers on improving the education system. Moreover, the findings confirm the existence of reciprocal causality in the classroom. “The reciprocal relation between authoritative teaching and student disengagement is quite strong, as controlling teachers lead to disengaged students and disengaged students lead to controlling teachers,” said Jang. “The reciprocal relation between autonomy-supportive teaching and student engagement is there, but is less strong.” This interesting relationship between students and teachers demonstrates the intertwined roles that influence each other either positively or negatively. “The research was completed using a three-wave longitudinal research with 366 high school students in Seoul participating. A questionnaire was given to each them three times at different points throughout the semester,” said Jang. The questions included a statement of consent, measures to assess the need satisfaction and need frustration, as well as autonomy support and teacher control. After the second stage of data analysis, the results showed the current finding based on the information collected. Jang believes that the results of this study has a lot to offer to both the students and teachers. “The teachers must improve styles of motivation based on two distinct skills. One of them is to have more supportive autonomy and the other is to be less controlling. Also, students must realize that classroom disengagement affects teachers’ motivating style toward them, and this is a rather strong effect,” said Jang. “So if your teacher is oppressive toward you, one reason may be because you are manifesting strong disengagement.” Thanks to the effort of researchers like Jang, necessary improvements continue to proceed in the Korean education system. In that sense, Hanyang University also stands as a leading global institution that is open to change and reform. This study will guide the Korean educational system towards a new transformation. Park Min-young Photos by Choi Min-ju

2016-10 03 Important News

[General]Rookie of the Year, Hanyang Basketball

The Korean University Basketball League recently ended after a long journey lasting about 6 months within the nation. Participating as one of the top contenders for the league title, Hanyang University (HYU) fought well throughout the season but unluckily, the team missed the chance to take a shot at becoming the champion. However, there is a promising future for HYU’s basketball team due to a star who rose above the surface as a leading player. Yoo Hyun-jun (Dpeartment of Sports Industry, 1st year), a freshman, was designated as the Rookie of the Year by the Korean University Basketball Federation (KUBF). Yoo is the starting point guard for the Hanyang University basketball team. Leading the Team Photo courtesy of Basketball Korea What makes Yoo special is that he is only a rookie who has played only two semesters of college basketball so far. Also, it is uncommon for a freshman to play in the starting lineup; especially as a point guard. In a fast paced game of basketball with five players competing against the opposite five, a point guard takes on the intelligent role of controlling the entire team on the court. The exceptional talent that Yoo has in dribbling and shooting long-range shots helped him to win the most honorable award for a young player- the Rookie of the Year. Yoo said, “I am very pleased that I was able to win the award. I think the only reason why I was able to win it is because of the support from the team and the coaching staff. Yet, I am still disappointed that we weren’t able to win the university league title.” In the Korean University Basketball League, Yoo finished the season with an outstanding record of 14.13 points per game, 5 rebounds per game, and 4.06 assists per game. Furthermore, he played the longest total minutes out of the entire HYU basketball team. These statistics, unattained by any other freshmen in other schools, act as evidence for the award. “Usually, a point guard tends to support the team in the back, focusing on making good passes for assists and defending the opponent players,” said Yoo. “However, I am a bit different because I am more of an attacking-styled player.” During the league games, the accuracy of Yoo's long-range shooting ability made the opponent difficult to predict his moves. At such a young age, Yoo has more basketball strengths that outweigh the weaknesses. Thanks to the leading role of Yoo, HYU finished the league at 4th place with 10 wins and 6 losses out of the 12 university teams. Even though the team hoped to redeem themselves in the playoffs, they lost before the semi-finals. “The team spent days preparing for the season in the beginning of the year. The hard work didn't pay off fully this season, but we are hoping for improvements in the next season,” explained Yoo. “Also, I remember the team winning against Kyunghee University, one of the toughest opponents in the league. It will give us more confidence when we play in the future.” The Super Rookie Yoo began to play basketball at a young age. In elementary school, he became interested in sports by playing soccer, leading him onto the world of basketball. “Ever since I started playing basketball, I have always wanted to get better and better. I strived to be in the starting line-up and I wanted to score as much as possible,” said Yoo. “After graduating from high school, my coach suggested me to enter HYU for my benefit. I heard that the team needed a point guard and I desired to go into a team that I would be of use to.” His passion for active basketball assured him the playing time and the leading role on the team, which ended up attaining a great result. Throughout the season, the media has shown deep interest in Yoo and his achievements. He has been called the “Super Rookie” by the fans and the media, and renowned professional coaches as well as scouts are eyeing on the young player. Choo Seung-gyun, the current head coach of Korean professional basketball team, Jeonju KCC Egis, and HYU alumnus, has praised Yoo and his talents. To this, Yoo said, “I am very well aware of the attention that I am receiving. Yet, I am just trying my best to not allow the pressure to affect my plays. My goal is to help HYU win the league title in the future and to play in the Korean Basketball League (KBL) as a starting point guard. It would be great if I get a chance to win the Rookie of the Year in KBL as well.” With the HYU team, the "Super Rookie" has a bright future ahead of him. Park Min-young Photos by Kim Youn-soo

2016-10 03

[General]Korean Traditional Colors

Yin-Yang and the Five Elements of the Universe There is a belief originated from China and shared in the Orient called "yin-yang and the five elements theory", or eumyangohaeng in Korean. Old East Asian culture and its people’s lives were deeply based on nature, and the theory explains the natural system which the world is founded on. Yin-yang or eumyang means light and darkness, which are represented by the sun and the moon. Ohaeng means the five elements; fire, water, tree, metal or gold, and earth, which compose the world we live in. Yin-yang and the five elements theory symbolizes and provides interpretations for parts of the universe, such as colors, positions, and time (weather). The five basic colors, called obangsaek - red, black, blue, white, and yellow - are colors that represent each of the five elements from fire to earth, in order. These colors also symbolize five positions - south, north, east, west, and the center. Then, the four positions - east, south, west, and north - correspond to each season- spring, summer, fall and winter. Though the basic five colors are also the traditional colors of China and Japan, they have different hues, meanings and usages in Korea. The five colors of obangsaek represent the five elements (fire, water, tree, metal or gold, and earth) that compose the universe, and symbolize five positions (south, north, east, west, and the center). The Five Traditional Colors and their Variants The colors of obangsaek have each of its own significations. Red, symbolizing creation, passion and love is conceived to be a powerful color that wards off evil spirits. This belief is the reason why Koreans eat red bean soup on the day of the winter solstice. Black stands for wisdom, darkness, and death. Since black indicates death, the color is rarely used in palaces. However, judges wore black to embody honesty and honor. Blue signifies new birth, brightness, and clarity. Blue is typically used in clothes of maidens and vassals in palaces. The bride’s dress and thread decorations hung in marriage ceremonies are also in red and blue. White, meaning truth, life and virginity, is the color that is loved by Koreans the most. Koreans liked to wear white clothes, and called themselves the “white-clad folk”. Finally, yellow or gold represented brightness and rays of sunlight. Gold ropes are used to mark holy sites and places that need protection, such as the house where a mother just gave birth to a child. Ogansaek is another set of five colors that are made from the combination of each of the colors of obangsaek. Two obangsaek colors are mixed to make ogansaek colors; green (yellow+blue), light blue (blue+white), bright red (red+white), sulphur yellow (yellow+black), and violet (red+black). Though obangsaek is more representative than ogansaek as Korea's traditional colors, they are used harmoniously in traditional Korean design. Ogansaek colors are made by mixing two colors of obangsaek. (Photo courtesy of How the Colors are Used Together Obangsaek and ogansaek are widely employed on hanbok, a traditional Korean outfit, and on food and architecture. Saekdong jeogori, a type of hanbok worn by children, is adorned with saekdong, stripes of many colors. Colors of obangsaek and ogansaek are used to make saekdong, which is believed to drive away bad luck and bring good fortune. A lot of Korean foods make use of the colors as well. The most well-known of these foods is bibimbap, rice mixed with vegetables and meat, which the colors of the ingredients are beautifully arranged. Dancheong, which are patterns such as animals, plants and geometric shapes that embellish wood structures, is painted in obangsaek and ogansaek. The colorful patterns emanate mystique and express the dignity and authority of important structures, too. Saekdong jeogori (1st picture), bibimbap (2nd picture), and dancheong (3rd picture) (Photos courtesy of,, ) Nowadays, it is difficult to find materials composed of obangsaek and ogansaek. However, the colors remain as motifs for contemporary Korean artworks and symbols. Korea's flag is composed of red, blue, white, and black, which are colors of obangsaek. In addition, the former symbol and motto of the City of Seoul, 'Hi Seoul', was composed of red, yellow, green and blue. Although not as widespread as the past, obangsaek and ogansaek still live on to influence Korean lifestyle. Jang Soo-hyun