• Korea journal of population studies
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• v.10 no.1
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• pp.50-69
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• 1987

There are about 400, 000 Korean ethnics living in Central Asia. Most of Koreans in Central Asia are leading a stable middle class life mostly engaged in farm work. With increase of educational attainment of their children, a number of Koreans are launching into political and academic circles as well as in the cultural world or the press. In recent years, however, the countries in this area(Uzbekistan and Kazakstan) for this study advocate an ethnic united policy to stabilize the politics and society and to carry out efficient transformation from the former socialistic economy to a market oriented economy. In addition, they are trying to recover the culture and the language of each nation which has been forgotten in the assimilation of Russia policy. Koreans have difficulty in adaption to this kind of change. In fact, a number of Koreans lost traditional culture and could not speak their mother language - Korean. Although they more or less maintain national consciousness, they recognize Uzbekistan or Kazakstan as their nation politically. They associated with North Korea unilaterally before the launching of the Perestroika policy. But after the Seoul Olympics held in 1998, there was movement to know and understand South Korea. There has been increased in the investment by Korean companies in Central Asia. Now, what is an alternative idea for Korean community consciousness\ulcorner It can be summarized as follows: 1) The increase of aid to Korean education institute : Considering the last few decades of Russia's strong racial assimilation policy, which leads most Koreans to lost their language and national culture, the priority should go to Koreans education. 2) Local Korean press support : Though Korean newspaper are published and Korean broadcasting is on the air currently in Uzbekistan and Kazakstan, they are suffering from qualified staff and poor financial status. Therefore, positive support should be established for these Korean mass communication media outlets to recover their own function and expand their dissemination powers quickly. 3) Research on the actual condition for Korean Community : It is essential to directly examine the local Korean community's regional distribution, population structure, Korean group's formation and operation, social and cultural understanding, racial consciousness, hope for their mother land and much more. 4) Increase of mother land and education opportunity : To stir up national culture and national consciousness within the Korean community, it is necessary to expand continuous opportunities for mother land visits and education training for local Koreans, especially for second and third generations.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.48-48
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• 2022

Ethnobotany is an interdisciplinary science at the intersection of botany and ethnology. Currently, there is a sharply increasing need for the study and conservation of traditional knowledge about plants. The loss of traditional sources, knowledge, and practices in using plants is caused by the growth of technologies in all branches of production, widespread urbanization, and globalization of the economy. This study was been conducted to collect and analyze the Koryoins (Koryo saram) traditional ethnobotanical knowledge, living in Uzbekistan, whose number 174,200 people. They are the descendants of Korean immigrants to the Russian Far East, who ended up in Central Asia as a result of the forced resettlement in 1937. In the processing of collected data, four main categories of uses were defined - Alimentary, Medicinal, Household/Handicraft, and Others. For quantitative data analysis, synthetic indices were used - RFC (Relative Frequency of Citation) and CI (Cultural Importance Index), which are commonly applied to assess the importance of plants. The respondents mentioned 72 plants belonging to 28 botanical families. A significant part of them was cultivar plants. The category that had the largest number of plants mentioned by the respondents was the Alimentary use category (51). According to quantitative indices rates, the most important plants are traditionally used for food. A comparison of ethnobotanical knowledge was made with the collected data of this study and Korean traditional knowledge.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.593-600
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• 1996

To investigate the dining habits in relation to Kimchi for the Koreans in Commonwealth of Independent States(CIS), a survey was conducted to 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazakstan. Most of the respondents answered that thor keep the Korean food lifestyle, and especially the old age group and Koreans in Sahalin showed higher ratio for Korean food lifestyle. In the Kimchi preference and Kimchi consumption, 85.9% of the respondents like Kimchi because Kimchi is our traditional food and its taste is good, and 95% of them consumed Kimchi once or more everyday. In the kinds of Kimchi, 99% of the respondents had experiences in eating or seeing Chinese cabbage Kimchi, 91.5% cucumber Kimchi, 88.4% cabbage Kimchi, 82.4% white water Kimchi, 75.4% sikhae, respectively, while the frequencies of kakdugi, chonggak Kimchi, and leek Kimchi were relatively low. In connection with the utilization of Kimchi, many respondents answered that Kimchi is sometimes used in cooking of Kimchi cchigae or Kimchi bokkum. Most of Russians like Kimchi in spite of the hot taste and it shows the possibility that Kimchi can be spread throughout foreign countries.

• Food Science and Preservation
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• v.22 no.3
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• pp.458-463
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• 2015

Many Koreans, who are resident in Uzbekistan and Central Asia, are still avid fans of the Korean traditional soybean paste. No research study has been conducted on the Korean-Uzbekistanis soybean paste. The purpose of this study was to investigate the quality characteristics of the Korean-Uzbekistanis fermented soybean paste. Nine kinds of soybean pastes prepared by Korean-Uzbekistanis were collected, and their physiochemical properties (protease activity, amylase activity, amino type nitrogen content, reducing-sugar contents, and aerobic bacterial count) have been analyzed. The Korean-Uzbekistanis' fermented soybean paste (KU-SP) showed higher protease activity than the Korean fermented soybean paste (K-SP). The protease activities of KU-SP B, D, and H were 832, 807 and 630 unit/g, respectively, which were significantly different from others. In addition, the content of amino-type nitrogen in KU-SP B, D, and H were 777 mg%, 686 mg%, and 705 mg%, respectively. In the meanwhile, ${\alpha}$-amylase activities showed wide ranges starting from 10.82 to 47.98 unit/g. The KU-SP values, except for the KU-SP C, have shown higher activities than the K-SP. The reduced sugar content and totoal aerobic bacteria number were within the range of 0.55~3.43%/g and 7.24~8.79 log CFU/g, respectively. Finally, this research provided the basic data and information for the quality characteristics of commercial soybean paste prepared by the Korean-Uzbekistanis. These basic data can be useful for understanding the Korean food culture in Central Asia.