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Korea Herald
30-06-2025
- Entertainment
- Korea Herald
[Grace Kao] Life as a K-pop trainee begins at hagwon
Most children in Korea spend part of their daily lives at a hagwon, or a private academy sometimes referred to as a 'cram school.' While the majority of these institutions offer classes in academic subjects such as English and math, some prepare students for an audition to be a K-pop trainee. I visited one last month and was stunned by what I witnessed. Modern K Music Academy has five campuses — Seoul, Suwon, Bundang, Yeongtong and Incheon. I visited its largest, the Suwon Campus. The academy currently enrolls over 1,000 students and employs 200 teachers and 35 staff members. It is celebrating its 25th anniversary this year. The school has trained notable idols, including EXO's Chanyeol, Apink's Bomi, BTOB's Eunkwang and Changsub, and Stray Kids' Changbin. During the evening I visited, students were busy arriving after school. They politely bowed and said hello when they saw the CEO and his visitors, including me. Most of the students I saw looked between 12 and 18. Not surprisingly, almost all were Korean. However, I did see two non-Koreans — one was Albanian and came to Korea to prepare to become an idol. I heard all kinds of music from over 70 different practice rooms. There were an additional 55 lesson rooms. Some rooms were just wide enough to fit a piano; it was as if the walls were installed after the piano was in place. The students were also busy because there was a set of ensemble performances that evening. Groups of students would perform the same song to their peers, and then be judged on their performances. This seemed similar to the weekly and monthly evaluations of trainees at actual K-pop companies. That's no surprise, as the academy was founded by Kim Hyung Kyu, who has produced many well-known groups such as Beast, 4minute, BTOB, Apink and I-dle at Cube Entertainment, and Mamamoo, Onewe and Oneus at RBW Entertainment. I was fortunate to meet him a few times when visiting RBW (where he still works as an executive). He also attended the K-pop conference I held at Yale last year. As a skilled musician, he really knows what he's teaching. Students can choose from a variety of curricula that focus on trainee auditions, college entrance exams, hobbyists and those interested in becoming professional songwriters. Students at this academy were pursuing a range of goals, but the single largest group was those interested in the K-pop industry. Depending on the curriculum, the tuition ranges from 600,000 won to 1 million won ($440 to $740) per month. That evening, I watched students perform. One was supposedly 'mid-range' in their skill set, but they seemed professional. After their stirring performance, the teacher for each instrument ran up to the stage to give each student feedback. I think there were probably 100 of us in the audience cheering the musicians. Near the end of the performance, Kim kindly allowed us to follow him to his office, where he would welcome a new group of students. There were only four students on that Monday at 8 p.m. They were nervous, and one young woman's voice was barely audible. Thanks to Yale Ph.D. student Jenny Jiyoung Bae, I was able to understand his introductory lecture to the students. He told them that there are three essential parts of becoming a successful musician: diligence, creativity and personality. One is unlikely to succeed without excelling in all three aspects. Diligence involves consistent daily practice. Eight hours a day is the bare minimum, and one should spend more than that on the weekends. Creativity means that one has to learn how to create something completely new, even within the confines of the rules given. He believes that every successful K-pop group includes at least one member who will become a producer. That person will help the group innovate. Personality is the foundational and final decisive factor. It doesn't matter how talented or hardworking an individual is; no one will want to work with them if they are rude or arrogant. Personality matters as much (and perhaps more) than skill. The students were enthralled by his remarks. I then realized that every student I had seen that evening had been given the same talk. Hence, they each felt like they knew him personally. After the lecture, we ran back upstairs to the auditorium, where the ensemble players were wrapping up for the evening. He made a number of announcements and talked about idols and producers who will soon visit the campus. I was also introduced to the students. We left at around 8:30 p.m. I was exhausted, and it would be an hour before we got back to our hotel. However, the students would likely be there until 10 p.m., when the school closed. Many would also have a long bus ride back home. The more I learn about K-pop, the more I realize how its organization is distinctly Korean. Even in the world of trainees and idols, life can begin at a hagwon.
Korea Herald
30-06-2025
- Entertainment
- Korea Herald
Contest to seek creative takes on Korean landscape architecture
Koreans and non-Koreans can participate in the competition to be hosted by the Korea Heritage Service In an effort to promote a deeper understanding of traditional Korean landscape architecture's historical and aesthetic beauty, the Korea Heritage Service is organizing a contest to encourage creative interpretations of these traditional spaces. This is the only contest in South Korea dedicated to traditional landscape architecture, including Korean-style gardens and palace grounds. The agency intends to use the submitted ideas as a foundation for future preservation efforts and creative development. This year's contest is the second edition. The contest is divided into three categories. In the digital design category, participants are asked to create innovative design ideas for traditional Korean gardens using digital tools and technology. In the photography and video category, participants must submit visual media that captures traditional Korean landscape spaces. Lastly, the construction category invites participants to showcase examples of actual construction or restoration projects carried out at traditional Korean landscape sites. The winning entries will be selected by experts in each category and announced on Nov. 3. The grand prize winner in the digital design category will receive a prize of 10 million won ($7,373), while 1 million won will go to the winner of the photography and video category. The winner of the construction category will be awarded 3 million won. The winning works will be exhibited to the public from Nov. 17-28 at Seonwonjeon Hall of Deoksugung Palace in Jung-gu, central Seoul. The competition is open to Koreans and non-Koreans alike, according to the KHS. Applications can be downloaded from the contest website between July 1 and Sept. 30, and completed entries must be submitted via email from Sept. 23 to 30. More information is available on the contest's official website.
Eater
21-05-2025
- Business
- Eater
How Carmel's Only Korean Restaurant Kicked Its Dining Scene Up a Notch
At Jeju Kitchen, the dining room hums with the sounds of sizzling stone bowls of bibimbap and the slurping of dark black, savory jajangmyeon noodles. It's a casual, stylish restaurant in the heart of buzzy Carmel Plaza that infuses Korean flavors into bar bites and upscale dishes. Ashley Wolff opened Jeju Kitchen in December 2023, and being the only Korean restaurant in Carmel, she's become an ambassador of sorts for this cuisine in the city. The people of Carmel were quick to jump on board, and the restaurant has since been recommended by Michelin, the New York Times , and Forbes . Wolff's enticing menu features her creations, such as gochujang-loaded tater tots, Korean barbecue wings, and kimchi macaroni and cheese. A fan favorite is the crispy arancini filled with kimchi fried rice and molten cheese. The fun textural contrast of arancini — an initial crunch from the exterior, the chewiness of the rice, and the gooeyness of the cheese — is enhanced by the addition of kimchi, which provides some freshness and funkiness. While Jeju Kitchen is a relatively new restaurant, the concept for Wolff's Korean fusion restaurant has been brewing since her high school days working at her mom's coffee shop, Carmel Coffee and Cocoa Bar. Carmel didn't have many Asian restaurants at the time, so her mom started selling rice plates and noodles alongside coffee and pastries. Her mom sold the coffee shop in 2018 to retire, but she surprised Wolff shortly after with the news that she bought a restaurant, Grill on Ocean Avenue. It was a proud moment for her mother, who had been denied a job as a busser at that same restaurant years ago because she wasn't yet fluent in English. Wolff's mother added Korean short ribs, kimchi stew, and glass noodles to the menu. Wolff was initially hesitant about her mother's addition of Korean fare to an otherwise American menu. She wondered if any non-Koreans would really eat kimchi stew for breakfast. To her surprise, the dishes sold really well. The restaurant was sold a few years ago, but the experience left Wolff with the desire to open her own restaurant. Wolff was working in marketing for food festivals and restaurants when the opportunity to take over Carmel Burger Bar presented itself. It's only a few steps away from her mother's former coffee shop. She revamped the space with sleek booths and overhauled the menu. 'I wanted to go hard on Korean,' says Wolff, 'We've learned twice that people gravitate toward it.' She knew that it would be a lot of work — especially going through the lengthy process of making kimchi from scratch. She did, however, keep a handful of burgers on the menu. 'A lot of people come here thinking that they're coming to a Korean restaurant,' says Wolff. 'I'm not a Korean restaurant, I'm Korean fusion. I really want Jeju to mirror me.' Wolff was born in Seoul but only lived there for a year before moving to the United States. As the oldest child, she grew up helping out a lot in the kitchen and quickly learned her mother's recipes. The menu at Jeju reflects her dining table as a Korean American. The kimchi macaroni and cheese, for example, draws inspiration from the cheesy pasta dishes from her childhood and the quintessential Korean ferment. It's bright, funky, and rich. 'There's so much food that's on our menu that I got made fun of for as a kid,' says Wolff, 'My mom would pack kimchi soup for my lunch. Now, everyone thinks it's cool — everyone is eating kimchi because it's a probiotic.' Wolff is planning on digging into her Colombian roots from her father's side in her upcoming brunch menu. She's also cooking up new dishes like a Korean smash burger that she describes as the baby of kimchi mac and cheese and a Big Mac. There are also fusion dishes on the menu inspired by other Asian cuisines — like the cloud-like, aromatic Thai tea tiramisu. Or the creamy miso cacio e pepe made with mafaldine, miso butter, soy sauce, and sesame oil. Jeju Kitchen is still in its early stages — in fact, the 'Jeju Kitchen' sign just went up this April. Thankfully, Wolff has her mom, an experienced restaurant owner, to impart wisdom as needed. Lessons include making the most of each ingredient to eliminate waste and crafting a menu that is sincerely her own. Most of all, she models her mother's work ethic, citing how she would jump in and wash the dishes at her own restaurant when needed. Her mom helps out at Jeju Kitchen by making the kimchi and the restaurant's tropical fruit drinks like strawberry lemonade and mango pineapple punch. While running a restaurant is a lot of hard work, Wolff finds it highly rewarding. 'This is my kid,' says Wolff, 'I tell people, 'We have our two front teeth now.'' Jeju Kitchen (106 Carmel Center Place, Carmel-By-The-Sea) is open 11 a.m. to 8 p.m. daily. Sign up for our newsletter.
Korea Herald
14-04-2025
- General
- Korea Herald
3 of 10 dead, missing sailors are foreign: data
Government data showed Monday that 29.6 percent of all fishing boat crew that died or went missing here last year were non-Koreans, sparking calls to ensure the safety of foreign sailors in the country. A total of 118 crew members went dead or missing while working on fishing boats in 2024, 35 of whom were foreign nationals, according to data provided by the Korea Maritime Safety Tribunal under the Ministry of Oceans and Fisheries and the National Federation of Fisheries Cooperatives. The number of foreign sailors who went missing or died at sea went from 16 in 2019 -- the first year the government started tallying the figure -- to 13 in 2023, but shot up last year. It was reported that a total of 14,819 foreigners worked as sailors on fishing boats last year, up from 12,600 in 2018. South Korea has had a number of maritime accidents that claimed the lives of multiple foreign sailors. An onboard fire at a fishing boat in waters off the coast of Buan-gun, North Jeolla Province, left seven dead or missing, five of whom were foreigners. Two Indonesian sailors went missing in the November capsizing and sinking of a fishing boat in waters off Jeju Island, which is thought to have occurred because the ship was carrying too much fish. In response to the rising number of foreign sailors' deaths, the Oceans Ministry has launched a task force on safety measures. This includes reinforcing safety education for foreigners. The NFFC has been providing nonmandatory safety education for foreigners since 2020, recipient of which went from 324 in 2020 to 3,908 last year.
Korea Herald
10-03-2025
- Business
- Korea Herald
Choco Pie's global success explained in 2 minutes
Choco Pie, a round cake-like snack with a marshmallow filling and chocolate coating, is the brainchild of South Korean confectionery maker Orion. Branded with the Chinese character for "jeong" — a deep sense of affection and hospitality — the proiduct carries a distinct Korean essence that embodies the core value of sharing love. Now, far beyond its homeland, the treat has won over more non-Koreans, selling more overseas than in the birthplace of jeong. 1956: Lee Yang-gu founded Orion, originally named Dongyang Confectionery, after acquiring the Japanese-owned PungGuk Confectionery. 1957: Orion introduced Korea's first modern candy manufacturing facility, launching gum, candy, and biscuit products in the post-war era. 1974: Choco Pie debuted in blue packaging, achieving 1 billion won ($692,000) in first-year sales. 1989: The product was rebranded from Choco Pie to Choco Pie Jeong, with the addition of the Chinese character for "jeong" on the packaging. 1996: Choco Pie became the first single snack product in Korea to exceed 5 billion won in monthly sales. 2023: Choco Pie topped the list of chocolate cake products in the domestic retail market with 8.7 billion won in sales, followed by Haitai's Oh Yes and Lotte's Mongshell cake, according to data from the Korea Agro-Fisheries & Food Trade Corp. Russia was the first country to import Choco Pie in 1993, and accounted for around 40 percent of the snack's global sales last year. The first overseas plant was established in China in 1997. Since then, Orion has actively targeted global markets, building factories in Vietnam, Russia and India. Since 2007, Choco Pie's overseas revenue has outpaced domestic sales. Today, Choco Pie is sold in over 60 countries, in 24 different variations. Last year, marking the snack's 50th anniversary, Orion sold over 4 billion units of Choco Pie, combining both domestic and international sales. This accounts for 8 percent of the snack's total sales over five decades, which have reached around 50 billion units. Since its launch, Choco Pie has generated cumulative revenue exceeding 8.1 trillion won, with approximately 67 percent, or 5.5 trillion won, stemming from overseas markets. Orion achieved record-high sales in 2024, reporting 3.1 trillion won in annual revenue and 543.6 billion won in operating profit, driven by the success of Choco Pie and other flagship products. Both sales and operating profits saw on-year increases of 6.6 percent and 10.4 percent, respectively. Orion aims to maintain its international success with Choco Pie leading its portfolio, backed by subsidiaries in China, Vietnam, Russia and India. While introducing Choco Pie variations tailored to regional preferences abroad, Orion plans to expand its production and logistics facilities this year in Korea, Vietnam and Russia -- with a particular emphasis on boosting Choco Pie production capacity in Russia. minmin@
