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  Food / Clothing / Housing  

  Winter weather in Koguryo was very cold. So, a warm dwelling environment was very important in their lives. Koguryo people invented the "ondol [meaning: Warm Stone]" heating system in which a floor stone is heated by burning fire at one end of the room with the smoke traveling underneath and exiting at the other end, making the living space warm. The system was widely used in palaces, temples and military posts, as well as houses of ordinary citizens. Ondol heating that is in use at most of the contemporary Korean dwellings today originated from Koguryo. However, in Koguryo, only part of a large room had hot-floors heated by this method. Other furniture such as wooden tables, beds or chairs were placed in other parts of the room so that people could sleep at night or sit around for daily routines.   Ondol - Koguryo 's home heating system

  Comfortable jackets and trousers for outdoor activities were the basic garments for Koguryo men. Unlike Chinese men who wore skirts, Koguryo men wore trousers that were favorable for horse riding like nomadic people of the northern region. They closed the front of a jacket to the left and tied the waist without buttons. This style was intended to increase efficiency and convenience when shooting arrows.

Women wore a variety of skirts such as pleated, rainbow-striped or polka-dot skirts. But they also wore comfortable trousers. Often they would enjoy wearing outer robes adorned with bright patterns.

Koguryo 's dress     pic) men jacket, women korea dress

Most Koguryo men wore a topknot hairstyle and a hat. Women wore various hairstyles and sometimes used wigs. In Koguryo, colorful clothing styles flourished as a variety of clothing materials including silk was produced thanks to its advanced dying technology. Even serfs wore colorfully patterned clothes. Generally, men preferred comfortable and practical clothes, and women liked to wear comfortable yet beautiful dresses.

  Koguryo people enjoyed diverse diets. Rice, beans and millet were staple grains, while barley, wheat and Indian millet served as a subsidiary diet. Toward the latter period of the kingdom, consumption of rice increased. With regard to diet of the early period, they ate hot gruel by grinding up grains and boiling them with water in earthenware (like "grits"). They soon switched to grains steamed in an earthenware steamer, and then they learned to boil rice in a cauldron (which is the way Koreans cook rice today). The representative Koguryo dish was "maeg-jeok, or roasted meat with seasonings. This is the predecessor of today's "bulgogi" (roast beef), one of the most famous Korean dishes. A dinner table of Koguryo people would consist of half a dozen different foods prepared in
various-sized dishes, including fine dinnerware called "judu," on a table called
"joban." They ate their meals with spoons and chopsticks.
  Koguryo 's bulgogi
pic) Bulgogi
  They also used a small knife called "ojado" to cut meat into small pieces. They would also have cabbage, lettuce and radish preserved with salt. In later generations, people would add red peppers to the dish, and this is the origin of Korea's world famous "kimchi" (fermented vegetable dish). The home of beans, Koguryo would use beans to make various sauces made from beans, like soybean paste and soy sauce. They also enjoyed brewing rice wines.

[Source : Korea.Net]

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