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  1. Selected words from Sin yǒsǒng’s “Modern Popular Language Dictionary” (April to November 1931).애드벤튜어

    (aedǔbent’yuǒ: adventure)

    납프

    (Napp’ǔ: NAPF [Nippona Proletariat Artista Federation])

    네온싸인

    (neon ssain: neon sign)

    테쎄

    (t’esse: these)

    후리란써

    (huri lanssǒ: freelancer)

    그류

    (gǔryu: guru)

    (kkaeng: gang)

    콘트

    (k’ont’ǔ: Conte)

    왐파스껄

    (Wamp’asǔ kkǒl: WAMPAS [Western Association of Motion Picture Advertisers] Girl

    싸루-ㄴ

    (ssalun: saloon)

    스포트라이트

    (sǔp’ot’ǔ lait’ǔ: spotlight)

    제네스트

    (gene sǔt’ǔ: general strike)

    코큐

    (k’ok’yu: cocueur)

    아라모데

    (a-la-mo-te: à la mode)

    오버월크

    (obǒ wǒlk’ǔ: overwork)

    쩨사

    (jjesa: Cestea)

    에네르깃쉬

    (enerǔgitshwi: energisch)

    드라이

    (tǔrai: dry)

    웨트

    (wet’ǔ: wet)

    따메

    (ttame: dame)

    듸볼스

    (tǔibolsǔ: divorce)

    빠겐쎄일

    (ppagen sseil: bargain sale)

    오버랍

    (obǒlap: overlap)

    마티네

    (mat’ine: matinee)

    뽀드뷜

    (ppodǔbuil: vaudeville)

    (syo: show)

    싸이드푸레이

    (ssaidǔ p’urei: side play)

    악팅

    (akt’ing: acting)

    오욱숀

    (ougsyon: auction)

    윙크

    (wingk’ǔ: wink)

    스테-트멘트

    (sǔt’et’ǔment’ǔ: statement)

    오피스와이프

    (op’isǔ waip’ǔ: office wife)

    온파레이드

    (on p’areidǔ: on parade)

    헤게모니

    (hegemoni: hegemony)

    패트러나쥬

    (p’aet’ǔrǒnajyu: patronage)

    푸레이밍업

    (p’ureiming ǒp: framing up)

    쎄커핸

    (sse k’ǒhaen: secondhand)

  2. Selected recipes from special column on food in August 1932 issue of Sin tong’a (original recipes were accompanied by photographs of the dishes).

Remonp’urosǔ (레몬푸로스 Lemon Frost)1

Ingredients: Lemon, one egg white, ice.

Cooking Method: Make lemonade by mixing together lemon juice, sugar, water and ice. Next, whip egg whites to make foam and sprinkle an appropriate amount of sugar. Pour lemonade in a cup and spoon the foam on top of the lemonade. Drink up!

Ttalgiaisǔk’ǔrim (딸기아이스크림 Strawberry Ice cream)

Ingredients: 2 cups of strawberry, 1 cup of sugar, 1 cup of milk, 3/4 cup of cream.2

Cooking Method: Wash strawberries and place in a bowl. Sprinkle sugar and blend. Let them sit for about an hour, then strain. Mix in milk and cream with a little salt and pour into the ice cream machine. Let freeze.

P’urǔtk’akt’el (푸릇칵텔 Fruit cocktail)

Ingredients: Banana, apple, strawberry, watermelon, etc.3

Cooking Method: In addition to the abovementioned fruit, feel free to add other fruit of your choice. Slice bananas into two, apple and watermelon into two or three, and large strawberries into two. Place all ingredients in a cup. Enjoy with some sprinkled sugar. If you want to add pineapple, add pineapple juice, which will make it tastier. Even better, add lemon or tangerine juice.

Hatppisǔk’et (핫삐스켓 Hot Biscuit)

Ingredients: 1 hap flour, 2 large spoons of butter, 2 small spoon of baking powder, salt, 4 large spoons of milk or water.

Cooking Method: Mix flour, baking powder and salt and sieve it through a sifter. Add butter. With two knives, cut butter into the flour. To this, pour milk or water and knead. Evenly spread the dough on a cutting board and let it sit for about 3–4 minutes. Using a biscuit cutter or a small bowl or cup, cut out round patterns. You do not have to only make round patterns, you can make the biscuit into any shape you like. Place these in a stove and bake thoroughly. Keep warm and enjoy for breakfast instead of rice.

K’ǒ-reraisǔ (커-레라이스 Curry Rice)

Ingredients: carrots, pork, curry powder, salt, soy sauce, starch, rice, and water.

Cooking Method: Thinly slice the meat and coat with butter. Sauté it with curry powder (one large spoon of curry powder for one doi4 of rice). Add water and boil. Retain the water as if you are making traditional rice. Pour curry over the rice. Chop up vegetables, meat, and carrots into small pieces and boil them. Delicately place items on plate.

Kamja chijin’gǒt (감자 지진것 Fried Potatoes)5

Ingredients: Potato, peas, eggs, butter, and salt.

Cooking Method: Although potato is the most important ingredient, adding egg, if you have it, will be even tastier. This is a sufficient replacement of either bread or rice. Peel off potato skin and slice potato vertically. Fry strips in butter or oil. When cooked, sprinkle some salt and place on a plate. Slightly cook the beans and fry the egg about half way and eat it together with the potatoes.

P’uraench’wit’osǔt’ǔ (푸랜취토스트 French Toast)

Ingredients: Hard bread, egg, and salt.

Cooking Method: Trim the crust off the hard bread to make it look nice. Dip it into egg batter and fry it on a frying pan.

1Refer to Jiyoung Nam and Bruce Southard, “Orthographic Representation and Resyllabification of English Loan Words in Korean,” Language and Speech 37:3 (1994). Their study examines the orthographic representation of words that appeared in the Tong’a ilbo in 1987. The resyllabification of loanwords that appeared in the 1930s differs from Nam and Southard’s study, but in general follows the CV (consonant vowel) or CVC (consonant vowel consonant) rule.
2“Cup” is the measurement that was actually used in the recipe.
3Banana is not native to Korea. Apples were also called neung’geum, from the Japanese ringo and the Chinese pingguo. Nǔng’gǔm was an object of interest for many writers in the early twentieth century. For example, Yi Hyosǒk wrote a short essay titled 十月에피는林檎꼿 (Apple blossoms that bloom in October, 1933) and Kim Kirim wrote 林檎의輓歌 (Nǔng’gǔm elegy, 1936) and a poem entitled 林檎밭 (Nǔng’gǔm field, 1932).
4Both hap and doi are units of measurement for dry items.
5For “fried potatoes,” rather than using the transliteration, the author translates it into Korean. It might be the case that there was a similar Korean dish made with fried potatoes.

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