Hello 通勤家族，歡迎收聽Look Back Sunday回顧星期天，在這個節目John老師會彙整過去不同國家與主題的熱門跟讀文章，讓你可以在十五分鐘內吸收最精華的世界時事趣聞！我們這週聽聽韓國的趣聞，Let's get right to it!
Topic: About S.Korea - Drive-thru clinics: Korea’s new weapons in virus fight
South Korea is trying new ploys to battle the novel coronavirus outbreak.
Goyang, Gyeonggi Province, set up a drive-thru testing facility on Wednesday, where symptom checks, sample collection and payment receipt are done in one-stop fashion in under 10 minutes.
Gyeonggi Province communications official Park Hyun-su said that the checkups at the drive-thru are about 20 minutes faster than the typical way done at hospitals or public health centers. Park said the service will soon be introduced in other regions of the province. Other cities outside Gyeonggi Province with drive-thru clinics are Daegu and Sejong.
Topic: Vintage fashion： senior models bridge S. Korea’s age divide 陳年時尚：高齡模特兒縮小南韓世代鴻溝
Aged 70 she was working 20 hours a day in a hospital just to make ends meet. Now at 75, Choi Soon-hwa is an unlikely fashion star and model in South Korea.
"I think of having this job at this age as a miracle," Choi says.
She is now the oldest professional model in the South, and has walked runway at Seoul Fashion Week. It is a far cry from her life even just a few years ago when she was a care worker.
"The stress was excruciating," she confesses.
When she worked at the hospital, she says she had to dye her hair as patients didn’t want someone who "looked too old" to look after them. Now her pale locks have become an asset to a new generation of designers who value distinctiveness.
Source article: https://features.ltn.com.tw/english/article/paper/1355590 ; https://features.ltn.com.tw/english/article/paper/1352896
Topic: More ’Korean bananas’ to be harvested this year amid climate change
Jeju Island was long considered the only warm-enough region in Korea for commercial banana farming, but climate change is now turning the mainland into a producer of the tropical fruit.
According to the agricultural technology center in North Chungcheong Province, the number of people investing in banana farming has surged in recent years.
About 99.7 percent of all bananas consumed here are imported, mainly from the Philippines, and most of the rest is produced on Jeju. But with more farmers exploring the field, this soon could change.
Topic: South Korean football club fined $81,300 after filling stands with ’sex dolls’ 南韓足球隊在看台上擺放充氣娃娃後被罰款8萬1300美元
South Korean football team FC Seoul has said it has been handed a 100 million KRW（$81,300）fine after being accused of placing sex dolls in its stands to add to the atmosphere during a closed match.
FC Seoul sparked controversy on Sunday during its home match against Gwangju in South Korea’s top football championship, with the club being accused of using sex dolls to fill its stands.
Fans criticized the club online and said it had blown the chance to show off the K League to an international audience.
"FC Seoul messed it up making the league look salacious," wrote one. "It’s really ugly and dirty."
However others said the whole incident had been blown out of proportion.
"Those who don’t even watch football normally are turning this into a thing," wrote another fan.
Source article: https://features.ltn.com.tw/english/article/paper/1379287; https://features.ltn.com.tw/english/article/paper/1379517
Topic: Real Korean Flavor For a YouTube Table
During the years that she was addicted to online gaming, life for Emily Kim began when she got home from work at 6 p.m.
“I would shower quick, and eat something, no matter what, so I could start playing my game,” said Ms. Kim, a.k.a the YouTube Korean-cooking star Maangchi. “And I wouldn’t stop till 3 a.m.”
In 2003, divorced and with her two grown children out of the house, Ms. Kim ventured into the online role-playing battle game City of Heroes and couldn’t pull herself away. Maangchi, pronounced MAHNG-chee and meaning “hammer” in Korean, was the name of her online avatar, who specialized in destruction, wielding a huge scimitar and wearing a tiny miniskirt.
In 2007, her children persuaded her to try a more nourishing form of Internet expression: cooking videos. “I had no idea if anyone would watch me,” she said, “but the Korean recipes I saw in English were full of mistakes, and I wanted to show the real way we do things.”
Now, Ms. Kim has more than 619,000 YouTube subscribers.
At age 58, she has just published a cookbook, “Maangchi’s Real Korean Cooking,” one of the few comprehensive books on Korean cooking written for Americans, but without major adjustments to make the food more accessible.
From watching her videos, it is hard to envision Ms. Kim as a reclusive gamer. In extravagant eye makeup and bright pink lipstick, she cooks huge batches of bibimbap, bulgogi and KFC, sweet-sticky-spicy Korean fried chicken. She demonstrates the endless variations of kimchi and schools her viewers in the pronunciation of dishes like soegogi-muguk (pronounced SAY-go-gee moo-GUHK), beef and radish soup.
Although she presents herself as lighthearted, Ms. Kim is first and foremost a teacher, and a strict one at that. “I have to do everything correctly,” she said. “Otherwise I will hear about it from the Koreans.”
This is a phrase she often repeated to the editors of her cookbook when they quailed at including recipes for fermented sardines, jellyfish salad and kelp stock. This, Ms. Kim believes, is the problem with virtually every Korean restaurant in the United States: The food is sweeter, saltier, less spicy, less fishy and less rich with umami than it should be.
Ms. Kim was raised in Yeosu, near the southern tip of the Korean Peninsula, where her family was in the seafood business. She learned from her mother, aunts and grandmothers how to not only cook but also pickle, smoke, dry and ferment.
Ms. Kim first came to the United States in 1992 with her husband, who emigrated to take a teaching
job in Missouri. In the Midwest, she would lead fellow expatriates on expeditions in search of Japanese or Chinese restaurants.
Now, she lives and shoots her videos in a compact apartment perched above Times Square. She shares the apartment with David Seguin, a web developer at The New York Times, whom she married in 2009. There, she practices the slow and ancient art of fermenting, making gochujang (chile paste) and doenjang (soybean paste), an umami-rich flavor element pervasive in Korean cooking. The recipe calls for an electric blanket, about four liters of salt and hay; it takes almost a year to complete.
Traditionally, even a basic family dinner consists of 8 to 10 different dishes: soup or stew, rice, kimchi, often a stir-fry of protein and vegetables, and at least three side dishes like spicy cucumber salad or steamed eggplant.
“There is nothing Koreans love more than sitting around a table where every inch is covered with food,” Ms. Kim said. “And if there is a grill in the middle of it, that is even better.”
Source article: https://paper.udn.com/udnpaper/POH0067/282065/web/