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2016-11 07

[Special]Dining Etiquette in Korea

Diverse cultures formed within the deep roots of each nation’s history result in a variety of ethnic codes of conduct. Among these cultural behaviors, a dining etiquette is considered vital to exteriorize ethnic lineaments. In Korea, the Confucian teachings brought into the Joseon Dynasty have contributed substantially to modern-day dining etiquettes. However, the distinctive features of the Korean dish also contours the endemic Korean dining etiquettes that engender the harmony of the Confucian and Korean values. Blend of Confucianism and the Korean Culinary Arts Korean cuisine pursues the harmony of taste, color, fragrance, and temperature. Thus, when served on a dining table, the main and side dishes should be arranged in the right sequence that ponders the au fait harmony of the dishes. The conventional way of arranging the dishes is called bansang-charim. Rice, soup (also called guk), kimchi, and paste sauce must be distributed in front of every individual diner at the table. Then, the main dish, which should unconditionally remain hot, must be displayed in the middle of the table. The side dishes, also called banchan, should be set in an ordered array of hues. Tenebrous-colored plates should remain near the main dish, while the lighter-colored dishes should be placed spherically around the main plate. The whole theme of the cuisine is decided by the taste and fragrance of the main dish, which adjures the cook to exquisitely scheme the entire dishes and harmonize them with the main plate. Photo of a bansang-charim (Photo courtesy of Cultural Heritage Administration of Korea) These harmonious characteristics of the Korean cuisine are then blended with Confucianism to concoct the distinctive etiquette. The Confucian book that many historians refer to when researching for origins of the Korean dining etiquettes, is “Sasojeol”, written in 1775 by Lee Deok-moo from the Joseon Dynasty. The book advises the appropriate proprieties for bureaucrats and the people of Joseon in a Confucian manner. Among these proprieties, dining etiquettes are considered fundamental to people behaving as a rightful citizen of Joseon Dynasty. The main values of Confucianism are in, ui, ye, and ji. The term in indicates the sequence of spreading love and appreciation for people. If the behavior of caring for others is spread among the intimate group of people, it would be possible for these values to spread out to the bigger communities. Then, people will begin to cherish each other, respect the elderly, and eradicate the immoral behaviors. Ui means the rightful standard of the ethical behaviors and people’s compliance to it. The standard of ethics develops through time, and people have the capacity to comply and understand what ethics is. Third, ye signifies the formal and normative standards of people. It is distinguished from ui, in that ui defends for ethics while ye stands for rational validity in social activities. Lastly, ji indicates the intelligence of people to differentiate what is right and wrong. The Korean dining etiquette concentrates on the value ji, because practicing the rightness and learning the distinction between the virtue and the wicked were possible only when they were fulfilled on a daily basis. Thus, dining manners taught individuals of the rightfulness through strict etiquettes three times a day. Furthermore, the conversation and teachings between people at the table enabled them to learn acquire the well-conditioned, ethical knowledge. Though extremely intricate, the Confucian values that Koreans pursued emphasize the decorum, reverence, and solicitude for others. This cultural dining etiquette of Korea signifies the prudence of people to appreciate and respect others, even at the dining table. Caligraphy of the Confucian values: in, ui, ye, and ji (Photo courtesy of Joongang Daily) Korean Dining Etiquettes of the Modern Day The dining etiquette of Korea today still cherishes the Confucian values, while the practical manners have been developed throughout the course of time. The main themes of the etiquette now emphasize respect for the elders, making gentle and edifying conversation, and exhibiting appropriate manners using the correct culinary tools and consuming dishes in the correct order. There are total of eight main rules abided by Koreans at the dining table. The first rule is that Korean food is only eaten with chopsticks or spoons, and only one set of tools should be used at a time. Then, the elders at the table must be seated and their spoons or chopsticks should be poised for eating, before the rest of the people may begin the meal. Also, solid food, such as rice or banchan, are not eaten until the palate is first wetted with a spoonful of soup or the juices of kimchi. In addition, when a guest is invited to a meal, the host first should raise his or her dining tool to urge the guest to eat. The specially prepared dishes should be placed nearer to the guest. Then, at the end of the meal, the host shall not put his or her dining tools down until the guest does so. The last rule is that after the meal, the spoons and chopsticks are placed neatly and evenly down on the dining table. Students of Gunyang University learning the modern-day dining etiquettes of Korea. (Photo courtesy of Newsis) Originated from the Confucian teachings and accustomed to the Korean culture, dining etiquettes of Korea emphasize the significance of appreciating others. Values such as respect for the elders, hospitality for guests, harmony among neighbors, and exchange of appreciation are the true beauty found in the Korean customs centered around shared meals. Kim Ju-hyun

2016-11 01

[Academics][Researcher of the Month] Professor Paik Un-gyu

Professor Paik Un-gyu of the Department of Energy Engineering is November's Researcher of the Month for his active role in exploring the field of energy engineering. Recently, he has led a research team in developing significant improvement of sodium-ion batteries (SIBs), explained in the paper, 'SB@C coaxial nanotubes as a superior long-life and high-rate anode for sodium ion batters'. This specific study focuses on ways to increase the efficiency of the sodium-ion battery, which can possibly replace the popular lithium-ion batteries. Paik spoke about his study as well as his experience as a professor. (Photo courtesy of Paik) “There are other excellent professors who deserve this honor for than me. Yet, I am still very thankful for it,” said Paik. “The research was about sodium-ion batteries, which is rarely known to the public. The main objective was to reduce problems and improve effectiveness of sodium-ion batteries to replace lithium-ion batteries in the future.” Currently, lithium-ion batteries are commonly used in various electronic devices including smartphones. However, the main problem of lithium-ion batteries is the cost of lithium itself. There are certain limits for the Korean government to secure enough lithium mines from overseas. Therefore, a more parallel, affordable solution is to replace lithium with sodium in making ion batteries. Similar to lithium-ion batteries, sodium-ion batteries have issues of rapid operating-capacity fading due to large volume expansion during sodiation. Sodiation is the process of using sodium for a battery. Smartphone batteries bubbling up like a balloon is an example of volume expansion in lithium-ion batteries. “To reduce volume expansion, we tuned the morphology and structure at the nanoscale using carbonaceous materials as the buffer layer,” explained Paik. “Hence, a carbon-coating with a thermal reduction strategy was developed to create a unique tube-like structure, known as Sb@C coaxial nanotubes.” In other words, the hollow space within the specially-created tube can make space available for the accommodation of volume expansion. Another way to increase sodium-ion batteries' efficiency is to improve the charge and discharge system. The charging speed of a battery depends on electron conduction; how fast electrons move within its electric field. Carbon-coated nanotube, a conduction material, allows the conduction of electrons to quicken and enables diffusion to take place, making both sides of the tubes accessible for the charging system. Therefore, by reducing the risk of volume expansion and enhancing the charge system, sodium-ion batteries can be applicable in replacing lithium-ion batteries. The nanotube enhances the quality of sodium-ion batteries. (Photo courtesy of RSC Publisher) Other than this specific study, Paik has contributed immensely in researching applicable, practical studies of nanoparticles and nanodevices used in semiconductors. Most of his studies focus on what can be done to improve technology by working with industries in various sectors. “I personally believe that the reason why I am a researcher is to find practical ways to help the society. The fundamental studies are also important, but I tend to use the basic principles to apply them to real and effective technology,” said Paik. His passion for energy engineering has led him to become one of the professors to have published the most research papers at Hanyang University. Like his accomplishment in energy engineering research, Paik emphasized the need for passion for students who strive for success. “Today, we are facing a more skill-intensified society where work requires advanced expertise in an area. As learners, students must have passion for studying,” said Paik. “Even though the society is rapidly changing at each moment, if students take consistent steps through learning, it can be a strong benefit for them once they have amassed required knowledge.” As a professor, Paik has guided many students in taking the same steps that he himself has gone through for the past 24 years of learning and researching. “In science, understanding the boundaries of each important experiment is necessary, which must be overcome to produce an outcome. Likewise, I hope my role as a professor can assist students to overcome those limitations.” As a professor, Paik guides students to strive for success. (Photo courtesy of Paik) Park Min-young

2016-10 31 Important News

[Student]Future Robot Engineers of HYU

The 2016 International Robot Challenge (IRC) was held at Ilsan Kintex from October 14th to 16th. At the finals, the team 'Free Rider' that was formed of six seniors from the Department of Robot Engineering at Hanyang University, won the President award as first place. 2,300 contestants from 11 countries, including Japan and Singapore, participated in this competition. The group leader, Choi Min-jun, and the other members Cheon Hoi-young and Kim Min-ji, spoke about how they cooperated in the contest to be awarded first place. Setting up a Glorious Foundation IRC is a prestigious contest which has been held for 11 years, hosted by the Ministry of Trade, Industry and Energy. It is comprised of three stages, the participant test, the preliminary round, and the finals. The winners were decided according to the number of missions they accomplished, the complexity of the tasks, and the speed of completion. Preparing for the contest requires participating teams to possess high creativity, perseverance and cooperation skills. Choi, Kim, and Cheon are talking about how the team cooperated by allocating the operations into processing images and programming motions. The team Free Rider was named to softly urge Cheon to work harder, because he joined the group one month late due to the exchange student program. However, what the team accomplished is ironically the exact opposite of its name. “Our team consists of the first people to graduate from our new, four-year-old major that is robot engineering. So we had no seniors to ask for guidance. With the help of professors, though, we could solve hardship in the process. That is why we strived to do our best, and we are happy to have achieved the results that match our efforts,” Choi said. “Since this is the last time we would be able to participate in a contest due to us being seniors, we were determined to accomplish fruitful results,” he added. Like a Parent of a Robot In the participant test, practicing how to recognize and find the objects utilizing two methods, using colors and dots to draw graphs, were important. “The performance of the given robot in the contest that was used from the preliminary round onwards was not particularly good. It was difficult to make the robot’s motions.” Therefore, the team first focused on the stability of the robot by programming very slow movements. “In the finals, we tried to solve the problem of slowness by compressing pixels to increase the speed eight times along with the technology to make the robot move several times at once when it sees an obstacle,” Choi explained. When the other teams benchmarked the group’s previous strategy of maintaining stability, Free Rider added speed on top of balance. There were various missions to complete in the contest in limited time, such as crossing a red and green bridge the width of 50 and 20 centimeters, leaping over a 12-centimeter huddle, and kicking balls. (Photo courtesy of Choi Min-jun) According to Kim, the team experienced many failures on the first day of the finals, which was the day to decide who would move on to the last day where winners were chosen. The team practiced until all the lights of the tournament site were turned off. Their tenacity was one of the core reasons why they were deemed first place. “We spent lot of time with our robot. We saw it fall and roll doing the missions. Opening its leg and taking off its lid to change its batteries, I felt like I was a parent looking over my child on a field day and was suddenly overwhelmed by emotions,” recalled Cheon. Research for Robots to Help People Kim and Cheon have been interested in robots since they were in middle and high school. Studying the robots, Kim and Choi thought the field of robot engineering was very enjoyable and truly suited their aptitude. In contrast, Cheon came to believe that the field of robots has depth and difficulty. The three are dreaming of entering graduate schools and becoming robot engineers. “Technology has advanced enough to actualize our ideas into real robots. The field of robot engineering is very attractive in this sense,” Cheon said. Kim is planning to join a lab which researches about robots that aid in disastrous situations. Choi’s objective is to develop wearable robots that can aid people who have difficulty walking. Cheon wants to study biometrics robots, which imitate the motions of animals. Choi, Kim, and Cheon are planning to develop robots that would help people. “The ability to program and produce robots is important. However, creativity also makes a great difference, like when we solved a mission by making the robot roll, not by going around the obstacle,” said Choi. Kim advised that it would help to both take classes and participate in contests. Cheon said that being meticulous would be a great advantage for a robot engineer. Being the first to win in a huge scale contest in their major, Free Rider members would become true forerunners in the field of robot engineering. Jang Soo-hyun Photos by Kim Youn-soo

2016-10 31 Important News

[Event]2016 Drone Makerton Camp

Drone, which are flying robots, have a great potential to be utilized in fields such as agriculture, rescue, delivery, police activities and many others. To attract more attention in developing drones, Hanyang University (HYU)'s LINC foundation, Korea Institute for Advancement of Technology (KIAT), Creative Korea, Seongdong-gu, and Korea Foundation for the Advancement of Science & Creativity (KOFAC) jointly sponsored the 2016 Drone Makerton, which is the 2nd contest of the 2016 Start-up Ton Ton Ton Festival. From Learning Basics to Demonstrating The 2016 Drone Makerton was held from October 28th to 30th at Seoul Forest. The 70 participants were of diverse backgrounds, ranging from HYU students to anyone interested in drone-making or drone-related businesses. The contest, which lasted for three days, had three big parts to it- learning the basics of drones, working on making drones within teams, and demonstrating drones that were made. Participants could either register for the contest in pre-arranged teams or meet new members to form a team on the first day. There were a lot of participants who never had experience or only had a basic knowledge of drones, but they were all able to make drones with the help of mentors who had professional insight. Participants were grouped in teams to make a drone. The contest also provided several mini-classes throughout the days so participants could learn about drone hardware and software, and how to utilize 3D printers and CNC. By utilizing 3D printers and materials provided, teams could freely try out new challenges with their drones. “I had never made drones before the contest, but our team got great help from mentors by asking questions and receiving advice,” said a member of the team 'Hun, Won, Yu, and San'. Drones with Different Purposes When the News H team visited the Drone Makerton site on its last day, the 10 teams were busy preparing their final presentations. All 10 teams explained about how they planned to use their drones for different purposes and uses. While there was a team that made a military drone equipped with guns, there was also a team with a drone to rescue people at disasterous scenes by automatically sensing the existence of people with an equipped camera. 10 teams each did a presentation to explain briefly about features of their drones. When all the presentations of 10 teams ended, they moved to the Seoul Forest Square to prepare for the demonstration of their drones. Each team had two missions. One concerned all of them, but the other was different according to the purposes of the drones. Mission 1 was to fly the drones to fly to four designated spots that differed in height. They key was to do it as fast as possible while keeping the balance of the drone stable. The safety and creativity of the drones were also reflected in the scores to pick a winning team. As most drone pilots there were inexperienced, there was a net curtain to prevent possible injuries. Also, each had two chances to complete their missions successfully. A pilot is practicing to complete Mission 1. Team 'Cheese Rush' is holding their drone. The team 'Cheese Rush' won first place by displaying fast yet balanced flight in both missions. They developed a drone specifically made to be used in Korean national parks. They attached the mascot of the national parks- a bear on top of their drone. “We designed the drone to give safety kits or directions to people who are visiting national parks,” said the pilot, Lee Sang-jun. Lee was a 2nd year high school student, who was among the youngest participants while being most experienced with drones. “I have been making drones for about a year now. This contest was very enjoyable as I could meet people with the same interests as mine, giving me a chance to cooperate with them,” said Lee. One Step Further in Making Better Drones Many participants unanimously mentioned that the Drone Makerthon was a great experience for them to make drones in a limited span of time by cooperating with other people. The Drone Makerton gave motivation to a lot of partakers to continue making drones even after the contest. Yun Ji-hyun

2016-10 31

[Special]Korean Hip-Hop

Tight beats combined with lyrics are the main components of hip-hop. It is a genre of music that formed in the late 1970s through African Americans and Hispanics and it used to be referred to as a new cultural movement. Hip-hop consists of four factors: rap, D Jing, graffiti, and breakdancing. Out of the four, DOK2 is an music artist who represents one of the best rappers of Korea. DOK2's Career Lee Joon-kyung, better known by his stage name DOK2 (pronounced dokki), was born between a Spanish-Filipino father and a Korean mother. Since his uncle was an American soldier, he grew up listening to Nas and The Fugees. While attending an international school, he was discriminated for his looks. When he turned 12, his father’s restaurant went out of business and DOK2 dropped out of school. “My family was poor, and I started out as a musician because they seemed to earn a lot of money,” said DOK2 during an interview on the TV program Yoo Hee-yeol’s Sketchbook. At the age of 13, DOK2 started making mixtapes through karaoke melodies and started producing. As he joined the Movement crew, a group of Korean rappers, he formed a hip-hop duo (All Black) with Microdot and became known for being the youngest rapper in Korea. Through the 2nd album of Dynamic Duo, Circus, DOK2 started featuring in professional hip-hop albums but did not make much money. After All Black split up due to financial reasons, DOK2 produced his first mix tape (Thunderground Musik Mixtape Vol. 1) in 2008, in a limited amount of 3000 CDs. DOK2's career as a music producer started in 2009 through collaborating with Drunken Tiger, Epik High and other rappers. As he was producing for these well-known Korean rappers, he held his first concert in 2010. DOK2’s contract with production agencies did not work out well, which got him working independently. He continuously produced mixtapes and performed in concerts. In 2011, DOK2 and The Quiett announced that they established 1llionaire Records, now one of the most renowned hip-hop music labels in Korea. The name '1llionaire' is a combination of ill and millionaire, with the ambition of being the best hip-hop music label in Korea. In the same year of June, Beenzino also joined the label. DOK2, a producer and rapper (Photo courtesy of 1llionaire) DOK2 Swagger “Just because somebody is older and has more experience, they shouldn’t all be trusted. Although that person may have been regarded as successful, if that success was not maintained for over 10 years, there are plenty of reasons to doubt the advice given by the person. There is nobody in the world that has contemplated and thought of my problems more than I have.” The quotation above is an excerpt from DOK2’s autobiography, Illionaire Life. This is the part of the book where DOK2 is defined along with his independent features. He is well known for being a sincere Buddhist, not drinking or smoking and controlling anger. Although a lot of people criticize him for wasting money, he has something to say. “I used to be dirt poor and everyone I knew told me that I would not be able to succeed through music. I have succeeded now, having overcome the prejudice of many and I am very proud of that. People should believe in their dreams to achieve it,” said DOK2. “I have always wanted to be like the rap stars in America while watching the MTV- their big houses, closets full of Jordans. I envied that. I wanted to be like them through my music,” he added during an interview with Hiphopplaya, Korea's hip-hop webzine site. DOK2 sees his music as matjib which means a place where the most famous and delicious foods are sold. He says that large production agencies are like family restaurants in that there is a lot to be seen and very popular, but since the cost of production is too much, not having much left over in terms of money- while his music is like pork soup in Busan which regular customers consume. “You should be bragging about your money and life when you have independently earned it yourself. That’s what gives real swag and respect to your story,” DOK2 added. He wishes to buy a house in Hawaii for his father who has not traveled abroad for 30 years whilst working in Korea. "You should be bragging about your money and life when you have independently earned it yourself." (Photo courtesy of 1llionaire) DOK2's music has not simply developed this much overnight. Since becoming a professional, he produced 320 songs in 10 years. Although DOK2 is well known for his trap beats such as YGGR, he is also quite familiar with boom bap beats as well. One of the songs that has both beats in it could be Air-Do-The-Q produced by DOK2 during a mission on a Korean hip-hop TV show, Show Me The Money. Over time, DOK2 has built up his reputation as a representative Korean rapper, with diligent working habits and faith in himself. Although he only graduated from primary school and did not receive higher education, he wishes that people who watch him would be inspired to chase their own dreams and succeed in life as he himself did. Kim Seung-jun

2016-10 30

[Culture]Korea's Traditional Soju

From the Goryeo Dynasty to now, soju has been one of the most popular alcoholic drink for over seven centuries. Throughout its history, changes in ingredients and recipes have become more distinct according to specific regions around Korea. The distinctive features of traditional soju are different from the commercialized versions that are mass produced. Also, different ingredients, recipes, tastes, and flavors consummate the peculiarities of soju each region possesses. Traditional and Modern-Day Soju There are two different ways of producing soju- the traditional and the modern way. The traditional method of concocting soju is the single distillation process to bring forth the fermentation of various grains. This procedure of fermentation includes washing, drying, and crushing wheat, and mixing it with water. Then, it is filtered, fermented, and mixed with hard-boiled rice, which is then placed in a crock for 15 days. Since this distillation procedure accounts for a host of time and monetary investment, many of the soju brands of today prefer the modern method of making soju- the dilution of industrial grade ethanol. Manufacturers purchase the ethanol in quantity, dilute it with water, and fortify sweeteners to it. This manner of soju production claims for a dash of hours and financial support, which capacitates the soju suppliers to mass-produce soju at an inexpensive price. Regional Peculiarities of Traditional Soju Traditional soju in Seoul and the Gyeonggi province touts elegance and exclusiveness. Due to their geographical locations, breweries of Seoul and the Gyeonggi province consecrated beverages directly to the royal family and noble bureaucrats. Thus, the quality of soju was material to the producers, resulting in the straitened accessibility to ordinary people. Abiding to Confucian values, the nobles yearned for frugal looks and scents of soju. The most renowned examples are samhae-soju and hyangonju of Seoul, and namhansansung-soju and munbaeju of the Gyeonggi province. The appellation of samhae-soju was entitled because samhae means 3 years in Korean and even the king of Joseon could only procure it once in 3 years, demonstrating its exiguity. Also, hyangonju was famous for its bestowment to the king and to loyal bureaucrats. Both namhansansung-soju and munbaeju are famous for their usage of conventional ingredients. Brewers of namhansansung-soju boiled down grains into taffy and for munbaeju, pears were used for slight sweetness. These are all characterized by their pellucid tint and delicate scents of the melded mung beans and wheat. From left to right, traditional soju of Seoul and the Gyeonggi province: samhae-soju, hyangonju, namhansansung-soju, munbaeju (Photos courtesy of Seoul Master, Visit Korea, Moonbaesool) Traditional soju products of the Chungcheong province are generalized by their high-proof alcohol percentage. In order to cover up the bitterness of alcohol, the brewers added omnifarious flowers into soju. The representatives are yeonyupju of Asan, sogokju of Hansan, baekilju of the Gyeryong district, and dugyeonju of Myuncheon. Flowery ingredients include lotus leaves in yeonyupju, azalea leaves in dugyeonju and chrysanthemum stems in baekilju. Also, sogokju of Hansan has its byname of the crippled soju (anjungbangui-sul), due to its sweet taste brought about by fortified taffy made of bee hives. From left to right, traditional soju of the Chungcheong province: yeonyupju, dugyeonju, baekilju, sogokju (Photos courtesy of Yeousai's Blog, Chungnam Net, Deltaeagle, Sogokjunara) Furthermore, brewers of the Jeolla province produce traditional soju with exceptional color and taste. Yigangju of the Jeonju district avails itself of various ingredients such as pear, cinnamon, and honey in order to balance out the bitter and sweet taste of soju. Due to the congruous colors of ingredients, yigangju catch drinkers’ sights with its unique yellow hue. Also, hongju of Jindo adds in medicinal herbs called jincho to stain the alcohol red and usage of barley instead of wheat creates the distinctive, deep taste. Traditional soju of the Jeolla province: yogangju and hongju (Photos courtesy of Umbyeolgung's Blog, TPHolic) Lastly, the Gyeongsang province boasts the prominence of their traditional soju. The most well-known traditional soju of all, Andong-soju brewed by the historically eminent family -the Kim family of the Andong district- has its own singular recipe. The fermentation and filtering processes that accounts for longer time than any other alcohol in Korea augment the bottomless taste of soju. Andong-soju has a strong percentage of alcohol, 45%, which assembled numbers of devotees beyond the Gyeongsang province. In addition, gyodongbupju of the Gyeongju district is brewed by another prominent family of Korea- the Choi family of the Gyeongju district. This type of soju is famous for its intricacy and 100-day-long distillation process. Also the drinking etiquette principally designed for gyodongbupju is notorious for its complicated sequence, which draws people in to be fascinated by it. Pictures of brewing traditional soju of the Gyeongsang province: Andong-soju and gyodongbupju (Photos courtesy of Chosun News, Korean Cultural Heritage Administration) Values of Traditional Soju Unlike the modern-day soju, simply diluted with water and ethanol, traditional soju possesses its own classical values that bear exclusive recipes and history. With more glimpse into the gravity of traditional soju and a sip of it, it will present astonishment flowered by the time and endeavor spent. Kim Ju-hyun

2016-10 30

[Student]Exploring Busan

As an attempt to promote and publicize the film culture of the city and to communicate with the citizens, Busan has been hosting the Media Contents Contest Exhibit since 2002. Marking the 15th this year, Busan opened another contest with the theme 'Oh My Busan! My One and Only Busan' with hopes of seeing the city in unique and idiosyncratic perspectives of each contestant. Winning the Grand Prize, the collaborative film work by Lee Sang-kyun (Department of Journalism and Broadcasting, HYU ERICA, '14) and Lee Jin-soo (Department of Journalism and Broadcasting, HYU ERICA, 4th year) titled 'The Decisive Moment I’ve sought', received positive comments from the judges. The contest was open from June 10th to September 9th and the awards ceremony was held on October 21th. ( Killing Two Birds with One Stone With great interest in making films, both Sang-kyun and Jin-soo individually had a hobby of producing video clips, holding several records of winning prizes in other contests in the past. Their interest and hobby sure was of great help and acted as a catalyst toward their prize-winning path. The inspiration for their piece seems fascinating: a poet, Kim Min-joon (Journalism and Broadcasting, ERICA Campus, ’16). The entire film is devoted to a traveling story of the poet, where he gets inspired by every little thing he encounters in Busan during his journey for his poem. Kim and the two Hanyangians’ travels to a lot of unknown yet charming places in Busan, especially inland areas far from the well-known tourist attraction, adds to the video’s outstanding characteristic. It was even hard for them to pick the best or the most memorable place because all of them were marvelous. Their trip to Busan has been truly meaningful and productive. The title 'The Decisive Moment I’ve sought' signifies the value of every moment in life and all the little things that motivate one to do great things. This is how the video was produced all together, as both contestants traveled every inch of the city with Kim, the poet, and instantaneously became inspired by the beauty they captured at each moment. The concluding line of the poem in the video reads: “Every place you run into becomes your inspirational source- this is Busan.” “We were very excited to participate in this contest because it also meant something else. It gave us the reason and opportunity to explore Busan and experience the true beauty of it. It was unfortunate that we couldn’t manage to include every single scene we witnessed in the video, but we are extremely pleased with the result. The process of making this film was surely laborious and exhausting, but at the same time, we really enjoyed ourselves,” remarked Lee. It took them four days to film all the necessary scenes and three days to connect them to produce the whole video. Regarding this year’s success as another stepping-stone, both Lee are planning to set further challenges for themselves and produce more films. Their trip to Busan was a big success in that it was both enjoyable and fruitful: although their main purpose of exploring Busan was to participate in the contest, the journey itself became a trip. They are planning to participate in more video-making contests in the future. More Film-Making in the Future Not everything went as they wished during their trip. The weather was inclemently hot, and the lack of fresh ideas hindered them from progressing. Faults were also discovered while editing. They were even faced by uneasy anxiety as they were not guaranteed to get a tangible result, despite all their effort and investment. However, all these factors turned into a worthwhile effort when they were awarded with the grand prize. “The judges complimented on the deep, inherent meaning, which made our work stand out. There were many other competent works to be considered as winning candidates, but the storyline relating to the poet of our video enticed them to pick ours instead of the others,” explained Lee. As proven by their interest and achievements, their career path is heading toward making more films. Both Sang-kyun and Jin-soo plan to participate in more film-making contests and build their career, taking every chance and opportunity they see. Jin-soo, who is a senior, is specifically looking forward to becoming a professional video producer while being willing to participate in more contests in the future. Jeon Chae-yun Photos by Moon Ha-na

2016-10 27

[Performance]Hanyang University ranked 1st in number of CEO alumni of venture companies

Hanyang University has produced largest number of CEO alumni of venture companies among Korean universities. The total number of venture CEO alumni of Hanyang University over the past five years amounts to 2087, which is far ahead of Seoul National University, which is ranked second with 1619 venture CEO alumni. According to the university survey conducted by Korea Economic Daily, Hanyang University is followed by Seoul National University, Yonsei University (1370), Korea University (1288), Inha University (1127), Young-nam University (1093), Busan National University (1033), Sungkyunkwan University (954), Dong-a University (918), and Kyongpook National University (846). This survey proves that Hanyang University is most advanced in the fostering and funding of venture companies in Korea by analyzing that Hanyang’s start-up support culture has come to fruition. ▲October 26th <Korea Economic Daily>

2016-10 24

[Academics]Buddha-in-Eye Community, Utopian Solution for Contemporary Society

Professor Lee Do-heum of the Department of Korean Language and Literature is interested in finding solutions to problems in the current society by comparing and contrasting Eastern and Western philosophy and Buddhism. He is the chairman of an alternative university established by the Knowledge Circulation Cooperation Association, was an editor for the Buddhism Review, and the head of HYU Research Institute for Korean Studies until 2008. His paper, “Buddhist Countermeasure against Obstacles to Sustainable Development”, explains how to solve environmental and economic crises of the modern day with Buddhistic solutions. The paper was presented at the 2016 Asia Youth Academy and Asian Theology forum held on August 24th this year, which drew in scholars from 14 nations. Professor Lee is interested in finding solutions for problems of the modern society by observing philosophical thoughts of the East and West, including Buddhism. “Today's environmental crisis is severe enough to render all of human civilization extinct. 38% of life on Earth has already diminished, and there are approximately 1.8 billion who are starving to death, or are in desperate need of clean water.” According to Lee, if societies continue as they are, the world would be at the verge of dystopia or might not exist altogether by the 22th and 23th century. Lee says that the core reason for these issues is capitalism, and that coming up with a new form of societal order is the responsibility of every human being. “The fundamental obstacle that prevents sustainable development is capitalism. Capitalistic societies do not have respect toward humans, life or ecology. Every value is converted to money.” According to Lee, mud flats are destroyed to secure more lands and develop constructions, eliminating living things and thus destroying nature. A criminal can kill a woman, a wife and a mother of two children, for 150,000 won, with no consideration for her family or friends. Lee said that capitalism could not last long, pointing out that the earned gains, which stood at 46% in the year 1869, is now greatly reduced to 5%. In addition, government debts have exceeded GDP at present. As a solution for the problems caused by capitalism, Lee suggested his own idea of society, named 'Buddha-in-eye community'. Buddha-in-eye community is a world that breaks the law of competition. Individuals find freedom by aiding others, reach self-realization by laboring, and reform by performing ascetism. Buddha-in-eye means that we acknowledge people's differences by looking into one another's eyes. Accepting discrepancy for coexistence is very important in order to prevent evil and the violence that occur due to reinforcements for conformity. Lee referred to the Nazis' hate speech, which brainwashed Germans to oppress the Jews, as a corresponding example that intensifies the idea of extreme 'oneness'. This led to tragedies such as the Holocaust. When one is aware and receptive of diversity among people, one should sympathize with others’ pain with love and mercy and try to help one another. Lee believes that all humans possess the nature of Buddhahood, which allows them to form a moral society by cooperating towards ethical development- not only for individuals but for entire communities. “Buddha-in-eye community is operated through a system of shared economy. For instance, if a design corporation needs more energy, the company would receive it via a control tower from where the leftover energy is. Then the company may offer a design program to where it was granted energy- like a barter economy.” Lee also gave real-life examples of Buddha-in-eye community. Sungshimdang, a famous bakery in Daejeon for its fabulous taste and its hearty business culture, donates 3,000 loaves of bread to 150 places and pays employees only 15% of its profits. Currently, Lee is trying to apply this concept to the real world by establishing an alternative university in 2015, located in Eunpyung-gu, Seoul, to allow students to learn the spirit of cooperation and sympathy in political, economic, cultural, and social aspects. Professor Lee believes that we are able to develop an ideal society where coexistence and fair allocation prevail. Lee is planning to continue developing ideas that merge philosophical thoughts of the East and West, and actualizing beliefs by putting his ideas to practice in the local society even after his retirement. Coming up with ideas that deal with environmental and economic problems of the modern society, participating in social movements, and instituting alternative universities are his plans. “Some say my ideas are great but difficult to materialize in reality. Even so, consider the fact that in the 18th century, it was preposterous to think that every man should be treated equally.” Lee believes that if an idea is legitimate, it has the potential to be fulfilled. Ideal dreams and limitations of reality coexist. Perceiving the confines of reality and suggesting the kind of utopia that fits in with the situation at hand is needed for the creation of a better society. Jang Soo-hyun Photos by Kim Youn-soo

2016-10 24

[Culture]Foreign Towns in Korea

There are different foreign towns or villages in Korea which possess a unique historical background. It boasts exotic scenery and sites. People in Korea can have the chance to learn about foreign culture. For special experiences in Korea, two foreign towns are worth taking a look. One with the Longest History, Incheon China Town Incheon China Town is located at Jung-gu, Incheon. It is easily accessible if people use the subway and get off at the Incheon station, Line 1. The first thing that draws people in is the color red and the large, decorative gate. As red is the favorite color of the Chinese, a lot of the buildings, store signs and lights are decorated with red. The history of Incheon China Town started with the Hwagyo. Hwagyo refers to Chinese people living outside of China. It traces back to 1882 when China was in the Qing Dynasty. About 40 Hwagyo people came to Joseon (the name of Korea then) as military merchants providing materials needed by the Chinese military. They also had frequent deals with Koreans as well. As the scale of their business grew, an official concession for the Chinese was granted in 1884. The official consulate of Qing was established in the several months that followed. In the year 1890, the number of Hwagyo increased up to 1000. Incheon China Town's first gate (top), Chinese street food (bottom left), and Samgukji Mural Street (bottom right). Photo courtesy of Korea Tourism Organization Hwagyo successfully promoted benefits in between Qing and Joseon. They brought in materials that were very rare in Joseon at the time. It included products like silk and cotton cloth. It is said that vegetables like onions, carrots, and tomatoes were also first introduced in Joseon by the Chinese merchants. More Chinese people were attracted to Joseon because of the high possibility of successful business. Consequently, more Hwagyo began residing in Joseon, building Chinese-style architecture that remains until this day in Incheon. Although Hwagyo once suffered from the Sino-Japanese war from 1894 to 1895, and more regulations by the Korean government made the lives of Hwagyo hard, the spread of globalization in the 21st century shed light on the cultural and historical values of the Incheon China Town. With the support of the Korean government, now there are more tourism infrastructures like museums, stores and decorated streets in the town. Museums provide Korean and Chinese language courses and Chinese traditional music performances. Chinese food in streets and restaurants also adds up to the flavor of the town. Home of the Patriots, Namhae German Village History of Namhae German Village located in Namhae is closely affiliated with Korea’s heightened economic development in the 60s. In the early 1960s, Korea was suffering from economic depression. It was extremely hard for young people in Korea to get a job. Germany, on the other hand, had a serious shortage of labor force in so-called 3-D jobs: 'Difficult, Dirty and Dangerous'. To solve employment problems and supplement foreign currency reserves, about 20,000 nurses and miners were sent to Germany to work there. Despite many hardships like language and harsh labor conditions, young Koreans greatly aided in solving Korea's economic depression by transferring their earnings to families at home. The Korean government inferred that this contribution largely helped to accomplish the 'miracle of the Han river'. To compensate the nurses and miners who came back, the government started to build the Namhae German Village in 2000. German people live in the village, too, who are married to Korean citizens. Namhae German Village offers diverse cultural experiences, which includes beautiful scenery, food, and festivals. Photo courtesy of Namhae German Village and SEGYE There are now about 40 houses built inside the village. All the houses are built in the unique style of German architecture with red roofs. It is also in close proximity to the coastline, embodying a calming and beautiful landscape. About 30 houses run private room rental services, used by visitors of the village. As a small German community within Korea, the village provides food, festivals, and landscape that let people truly enjoy the German culture. Popular German beer and sausages are easily attained. Festivals composed of various programs are held annually to attract tourists. This includes performances and beer-drinking contests. Information on the lives of Korean miners and nurses is exhibited in the village museum. It opened in 2004 to raise awareness about the hardships confronted by young Korean workers in Germany. Yun Ji-hyun

2016-10 24

[Alumni]Donation from an Architect

On a typical breezy morning, the News H visited the oldest architectural firm in Korea, Samaseung architectural firm. The walls of the antique office room were filled with old books stacked orderly on the shelves and a brown sofa in the corner illumed signs of old age. The head of the firm, Jang Soon-yong (Department of Architectural Engineering, ’72), greeted the reporters with a gentle smile. Jang unraveled the story of donating 13,252 Korean ancient architecture documents and data to Hanyang University (HYU). His generosity is a gift to enhance the future quality of architectural education. Traditional Architectural Material On October 10th, the HYU President announced that Jang made a large contribution to the Department of Architecture by donating historical resources and material to the school. As the head of Samaseung, founded in 1965, Jang has been involved in numerous architectural projects, and the processes and details of them are recorded in the donated documents. “While I was organizing the office and the storehouse, I noticed thousands of unnoticed documents and blueprints. I considered giving it to a museum, but then there was a chance of them being kept mostly unseen by students and experts,” said Jang. “So, as an architect, I wanted these valuable historical documents to be sought and looked at by people who actually needed them for their studies. Hanyang University was the perfect place.” Jang is the head of Samaseung, an architectural firm. The materials that Jang donated to the school comprise of ancient Korean architectural data that preserve the history of unique buildings and historical sites. The bestowed documents include materials relating to the rebuilding of Suwon Castle and the construction of Andong Dam in the 1970s. “Today, we use computer-based storage system to save documents. Before the 1990s, there was no such system and we had to manually map out the architecture with a pencil,” said Jang. The history of the sources go all the way back to the Japanese colonial era when Jang’s father started to study architecture. Therefore, the value of these materials exceeds numerical worth. One Family, Three Architects As the head of Samaseung architectural firm, Jang is currently continuing the legacy of his father, Jang Ki-in, who established the firm. The influence Jang received from his father was immense, leading him to actively participate in architectural projects for the government. Those projects include the reconstruction and maintenance activities of Gyeongbokgung Palace, Bulguksa Temple, Gwanghwamun Gate, and many more. Jang’s son, Jang Phil-gu, is also involved with architecture as a university professor. Surprisingly, all three of them have graduated from Hanyang University, sharing a common passion in both architecture and alma mater. Jang said, “Having the same identity of being a former student at Hanyang, I am proud of my son for his decision to continue the family legacy.” Continuing what Jang’s father had created was not an easy job. Initially, Jang did not have complete knowledge of Korean traditional buildings. “When I was at university, there wasn’t a course on Korean architecture. I had only learned Western-style architecture,” Jang explained. “After experiencing what it was to work in the field, I began to study more of what was Korean by collecting data from abroad.” Jang realized that studying was the fastest way to success. The historical site maintenance work gave him the opportunity to obtain knowledge on the science of preservation, such as chemical and lumber treatment. “For me, architecture is fun because I learn something new and interesting each time I commit to a project.” Providing Sources for Learning “The reason why I decided to donate the materials relates to my passion for learning architecture,” said Jang. “I want the data to be openly used by students. When those materials were kept in my storeroom, the necessary cataloging was not done. Once the Architecture Department building completes its renovation, I hope the school will provide adequate space and service for easy access to donated materials.” Akin to his valuable contribution to the school, Jang’s warm-heartedness was evident during the interview. His love for architecture is the perfect example of Hanyang’s pride. Jang's legacy in architecture is hoped to be continued for more generations to come. Jang's contribution to the school will enhance architectural education at Hanyang University. Park Min-young Photos by Moon Ha-na

2016-10 24

[Alumni]Yoyoma’s Kitchen, a music-filled restaurant

Cervantes, the Spanish writer, once said that “Where there’s music, there can be no evil”. Music with positive vibes has strong impacts on people. Do Boo-min (Department of String and Wind Instruments, '82), a cellist and businessman, runs the famous restaurant 'Yoyoma’s Kitchen' in Seocho-dong, Seoul. Although Do is currently more in the field of business than orchestral music, he has successfully combined the two to create a unique restaurant. Opening the Restaurant In Yoyoma’s Kitchen, Do owns a workshop with string musical instruments such as the violin and the cello in the basement. He retained this workshop for 15 years and before that, he used to play for the Korean Symphony Orchestra, one of the most renowned orchestras in Korea, as a cellist. After Do retired from the orchestra, he started wondering about what to do next and went traveling to Hong Kong. While looking around there, he saw some cellos from a shop window and went inside. While talking with the owner of the shop, Do was offered a business partnership. Although he got back and researched musical instrument shops, waiting to be contacted, the anticipated call never came. Do Boo-min, cellist and restaurant owner Do started off small 15 years ago, just opening up an instrument workshop on his own. Because the business did better than expected, he thought of starting up a new workshop along with it. “I thought my business would continue to sell this many instruments until the end,” said Do. However, he was faced with the global economic crisis around the year 2008, and could not keep maintaining his workshop only as it was. “Since there was too much space in the workshop, I thought of starting a café for efficiency.” After having opened up his café and run it for over a year, Do was given the idea to change it into a restaurant. “An interior designer came up to me and commented that it would be great for a restaurant and workshop to be combined in the same space instead of a café, and I agreed to that idea,” said Do. Since Do admired the famous cellist Yoyoma, Do named the new restaurant after him. That is how Yoyoma’s Kitchen came to be. Music and Restaurant After opening up Yoyoma's Kitchen, the restaurant became very famous for its interior, as well as the food it served. Because a restaurant with a music workshop was not a common concept, it worked quite well business-wise. “My place was filled with customers who wanted to enjoy their meals and gaze at the musical instruments around them,” said Do. It is located in Seocho-dong, close to the Seoul Arts Center (SAC), which is a frequented spot for many musicians. “A lot of musicians come to my restaurant to and from their way to the SAC, and others just stop over to look around the place,” explained Do. Do, proud of the interior of Yoyoma's kitchen Yoyoma’s Kitchen has a special distinction from other restaurants, in that small music performances are held there. House concerts, meaning concerts held inside the restaurant, takes place twice a month. Sometimes the profits made through the concerts are used for helping the needy. Performers are mostly professors from universities and musicians who are affiliated with Do from orchestras or through recommendations. Sometimes Do also plays the cello himself as a performer. Do mentioned that the cello has its charm in creating sounds similar in tone to the human voice. “It has the vibration that resonates inside people. The deep sound of it draws me in every time I hear it,” said Do. Do, as a musician, plans to volunteer through his amateur orchestra, and as a businessman, wishes that his restaurant becomes more widely known. Due to the love that he has for music, Do says that his future businesses will also be somehow related to music. Do has practical suggestions for students in the music department. “It is a blessing to be a musician, but often economic circumstances do not allow many to become or stay as one. You must become the best in the field or it would be better to just enjoy music as a hobby, since it is realistically very hard to live as a professional musician,” said Do. Kim Seung-jun Photos by Choi Min-ju