Winter in Korea

 

Winter in Korea usually starts between December and February, with the coldest temperatures appearing in January reaching minus 3 to 6 degrees Celsius. The days with the lowest temperatures usually occur between the middle and the end of January. In winter, the days are shorter, the sun is rising slowly and the sun is setting early. Usually a cycle of three cold days followed by four warm days called Samhansaon is always repeated during the winter.

The mountainous areas of Gangwon-do province have been snowing since the beginning of winter, with temperatures getting colder and drier as the winds blow from Siberia. Between December and February there are major holidays, namely: Christmas Day, New Year's Day, and Chinese New Year's Day. Meanwhile, February to early March is the time for graduation and the start of school. For rural areas, during the winter the farmland stops for a short break until it is time for planting in the spring, and several types of vegetables are grown and grown in the greenhouse. Between November and December, there is usually a large-scale preparation of kimchi that can be consumed throughout the winter. The process of preparing Kimchi on a large scale is called Gimjang.

 

* Samhansaon phenomenon (Three cold days and four warm days)

Samhansaon is a term that refers to the phenomenon of 'three cold days followed by four warm days'. This climate is common in the Northeastern region of China and Korea during winter. This phenomenon continues in a seven-day cycle with high and strong continental pressure then weakening. The average high pressure with an up and down cycle occurs for 3 to 4 days, so this phenomenon is called Samhansaon (three cold days and four warm days). Although climate change generally occurs in a 7 day cycle, it becomes difficult to predict due to climate change.

 

*Gimjang

Gimjang is a term that refers to the preparation of making Kimchi on a large scale so that it can be consumed during the winter. Kimchi preparation on a large scale is a special moment in Korean household life, and is usually done between late autumn and early winter. Kimchi made during this period is called Gimjang Kimchi. Korean chicory is the main ingredient for making Kimchi, and the seasoning is made from radish, wet small prawns, garlic, onions, ginger, salt, salted fish, and red chili powder. Gimjang Kimchi is carefully stored for winter supplies.



Source : https://www.visitkorea.or.id/article/musim-dingin-di-korea


Komentar

Posting Komentar

Postingan populer dari blog ini

Get to know what Chuseok is a big holiday in Korea

Gambar
Chuseok ( 추석 ) or "Chusok" which can be interpreted as full moon day is a national holiday in Korea for 3 days to commemorate the harvest season which falls on the 15th day of the 8th month of the 8 lunar / lunar calendar. If you pay attention, in those months usually our Idol or favorite celebrities will wear Hanbok and wish them a happy holiday. Chuseok is held to give thanks for the success of the abundant harvest so it is also called the day of the harvest month festival in Korea. Usually, on this holiday, all Koreans go back to their hometowns to gather with their families and also make pilgrimage to the graves of their ancestors, just not much different from going home in Indonesia. A little history about Chuseok, this holiday has existed since the days of the Silla kingdom (57 BC - 935). Chuseok was also known as Hangawi ("Han" = "highway", "Gawi" = "middle") or a holiday in the middle of autumn. Usually Hanga...
Baca selengkapnya

Kondisi Alam Hutan Papua: Keajaiban Alam yang Perlu Dilestarikan

Gambar
Hutan Papua, yang membentang di pulau terbesar kedua di dunia setelah Greenland, adalah salah satu keajaiban alam yang masih tersisa di planet ini. Terletak di Indonesia bagian timur, hutan ini meliputi dua provinsi besar, Papua dan Papua Barat, yang menyimpan kekayaan biodiversitas luar biasa dan memainkan peran penting dalam ekosistem global. Meski memiliki potensi besar, hutan Papua menghadapi berbagai ancaman yang perlu segera ditangani untuk memastikan kelestariannya. Hutan Papua dikenal sebagai salah satu tempat dengan keanekaragaman hayati tertinggi di dunia. Dalam kawasan ini, terdapat ribuan spesies tumbuhan, mamalia, burung, serangga, dan amfibi yang tidak ditemukan di tempat lain. Sebagai contoh, burung cendrawasih, yang dikenal sebagai "bird of paradise," merupakan salah satu spesies ikonik yang hanya bisa ditemukan di wilayah ini. Selain itu, hutan Papua juga merupakan rumah bagi beberapa spesies mamalia unik seperti kanguru pohon dan berbagai jenis m...
Baca selengkapnya

Jjukkumi, one of South Korea's signature dishes that you must try

Gambar
  Soon South Korea will enter spring. Usually spring starts from late March to early May. Because the temperature is not too cold but also not too hot, South Korean people usually like to eat foods that can maintain their health stamina, especially those that come from marine wealth. One of the specialties during spring is Jjukkumi. This dish is a dish made from small octopus. Jjukkumi is a favorite in spring, because during this season the octopus is at its fullest and the head tastes delicious due to the abundance of eggs. The egg shape is almost the same size and color as rice, but tastier. Although they both come from octopus, according to their type, Jukkumi is usually processed into 2 dishes, namely Jjukkumi Samgyeopsal Bokkeum and Jjukkumi Shabu-shabu. Jukkumi Samgyeopsal Bokkeum is made from two basic ingredients, namely jukkumi and samgyeopsal. Jukkumi or octopus ocellatus is a type of octopus that is small and has a softer texture than ordinary octopus. Samgyeopsal,...
Baca selengkapnya