FC: North Korea | By: Jimmy B. Vale Cruz 4A
1: Climate | Located between 38 and 43 N, North Korea has a continental climate with four distinct seasons. Long winters bring bitter cold and clear weather interspersed with snow storms as a result of northern and northwestern winds that blow from Siberia. The daily average high and low temperatures for P'yongyang in January are -3 and -13 C (27 and 9 F). On average, it snows thirty-seven days during the winter. Winter can be particularly harsh in the northern, mountainous regions.
2: Geography | North Korea has an area of 120,540 km, of which 120,410 km is land and 130 km is water. It has 1673 km of land boundaries; of these, 1416 km are with China, 238 km are with South Korea, and 19 km are with Russia.
4: Korean Language | Two names for Korean, Hangugeo and Chosnmal, written in hangul
5: Beliefs | As the culture of a country develops over the centuries -- and for Korea, there have been many centuries -- its people evolve a very distinct sense of belonging, and begin to differentiate themselves
7: The Korean Peninsula was first populated by peoples of a Tungusic branch of the Ural-Altaic language family, who migrated from the northwestern regions of Asia. Some of these peoples also populated parts of northeast China (Manchuria); Koreans and Manchurians still show physical similarities. Koreans are racially and linguistically homogeneous. Although there are no indigenous minorities in North Korea, there is a small Chinese community (about 50,000) and some 1,800 Japanese wives who accompanied the roughly 93,000 ethnic Koreans returning to the North from Japan between 1959 and 1962. Although dialects exist, the Korean language spoken throughout the peninsula is mutually comprehensible. In North Korea, the Korean alphabet (hangul) is used exclusively.
8: Korean Dishes | Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.
11: Baked Tofu Ingredients 1 water pack block extra firm tofu Marinade: 1 Tbsp rice vinegar or balsamic vinegar 1 Tbsp toasted sesame oil 1 Tbsp Tamari soy sauce 1 tsp sugar or agave syrup 1 Tbsp minced fresh ginger OR 1/2 tsp ground ginger 1 Tbsp minced fresh garlic OR 1/2 tsp powdered garlic 1/2 cup chopped scallions 1/2 tsp cumin 1/2 tsp coriander pinch cayenne fresh ground black pepper.