Hair & Joy’s unrivaled staff make the Hongdae salon an expat favorite

Hair & Joy” is an expertly run hair salon in the hip Hongik University district offering services especially tailored to the needs of international customers.

It’s a place where English is not only spoken but spoken freely.

This is critical, as there are few expat resident in Seoul who haven’t experienced a disastrous day at the hair salon borne of the inability to communicate with the stylist.

Waiting for your ravaged hair to recover can be hellish. Fortunately, Hair & Joy is here to help.

Like many Western hair salons, Hair & Joy operates on appointment-first basis, a system familiar to most expats. More importantly, Hair & Joy knows its way around a Western head of hair. They’ll know which colors look most natural on Westerners, and they now how to bring them out.

Overseas experience

Hair & Joy CEO Jung Sungtae, known by his English name of Johnny, served as art director at London’s renowned Rush Salon for three years. He was even nominated by leading UK daily The Guardian as one of London’s best hairdressers – no mean feat, as London is widely considered the center of the hair styling world. A graduate of Toni & Guy’s Full and Advanced courses, he also completed the Vidal Sassoon Academy’s London Advanced Course, one of the most highly regarded training regiments on the planet.

Johnny, in fact, sets the tenor for his entire staff. Hair & Joy’s crack team of stylists is comprised almost entirely of graduates of Toni & Guy’s and the Vidal Sassoon Academy’s rigorous training programs. Worry not – you can entrust your hair to them.

Hair & Joy doesn’t paper the city’s walls and airwaves with advertising like some of Seoul’s other big chains do, but then again, there’s really no need – through sheer word of mouth alone, the salon’s reputation has spread through Seoul’s English-speaking expat community, making it one of the most popular hair salons among international residents.

Color and stylings

Two services in particular have earned positive word-of-mouth reviews are Hair & Joy’s colorings and cuts. In the case of colorings, Hair & Joy gets natural results by using a toner after the hair is highlighted. What you get is a perfect hair color that looks as if it were done by a top Western stylist.

Hairstyling, meanwhile, plays a much bigger role in determining a person’s particular image. Women, in particular, often anguish over how to best style their hair.

To get the perfect hair, the most basic thing is smooth communication – your designer needs to understand what you want, and he or she must understand quickly. When it comes to getting the sophisticated styling one of our clients desires, Hair & Joy is one of the few places in Seoul where an expat is guaranteed to get what they are lookin for. Each and every stylist has studied abroad and/or built up his or her career overseas, making it easy to understand what expat customers want and see that it’s executed well. Besides communication, talent is also very important, and Hair & Joy doesn’t disappoint in the area, either.

“We mostly use Wella products, which don’t irritate the scalp, and we’re stocked with the brands and colors which are most-sought after by Westerners, but the most important thing is the touch of the specialist who can get the most out of the best products,” explains Johnny. “In particular, because Western hair is very different from Asian hair, it’s important to entrust your hair to a designer who understands the differences from a technical point of view.”

More info

Hair & Joy

Hair & Joy is easy to get to: Walk two or three minutes from Exit 8 of Hongik University Station홍대입구역 (Line 2).
T. 02-363-4253, 010-5586-0243
www.hairandjoy.com

Written by SEOUL Staff

Understanding the Korean healthcare system

Korea’s progression from extreme poverty to the ranks of developed nations, indeed a role model for many developing countries, has been a justified source of national pride. The rise in living standards, world-leading technology, educational excellence and many other factors attest to such progression. Of course, progress has not been perfect, as evidenced by the Sewol ferry disaster. That being said, one of Korea’s most astounding accomplishments is its national healthcare system, the result of two decades of struggle and undeniably a significant contributor to Korea’s ascendency.

For tourists, healthcare is usually not a concern. For working foreign residents, however, the healthcare system is available to all, with the same responsibilities and benefits as citizens.

To understand Korean healthcare, it is helpful to distinguish between health insurance and health services. Health insurance is public, namely there is a national, government-administered insurance plan, while healthcare services are private, in which hospitals, doctors, nurses, clinics, etc. are not publicly run but operate as private entities. Of course, this is a simplification. Some supplemental health coverage is private, and certainly the national plan doesn’t cover all procedures. Likewise, there are some government-run services, such as for those in the military or certain clinics. But the large majority of healthcare can be summarized as public insurance, private service.

One can contrast this with the U.S., where both health insurance and health services are private, though there are exceptions such as with the Veterans Administration hospitals, clinics for the indigent, etc. Converseley, the British system has both insurance and services under the government-operated National Health Service. At the risk of oversimplification, one can say that the Korean system falls in between the U.S. and UK models. In fact, many systems around the world, continental Europe, South America, etc., either embody or are converging to this combined public/private system. The Korean Wave is not just about music.

So how did Korea achieve such a system? Not easily. In fact, it took nearly four decades, although the critical steps were accomplished in 12 years. It began in 1963, with the first health insurance law, though it wasn’t until 1977 when all companies with more than 500 employees were required to provide coverage. Sound familiar? Indeed, mandated (private) health insurance is one of the core features of the U.S. Affordable Care Act, or Obamacare. Korea undertook the first step of Obamacare more than three decades ago! In 1979, the mandate was expanded to smaller companies and public employees, and by 1989 the self-employed were included, covering nearly everyone. In 2000, all private insurance firms were amalgamated into the single National Health Insurance Program (NHIP), although the provision of medical services is still largely private.

So, how does it work? First, you can visit any licensed hospital or doctor, and benefits are uniform for all. There are no “Cadillac” plans, although some employers may reimburse co-payments. Almost all basic care is covered, although costly tests (PET scans, MRI scans, etc.) are not. Inpatient co-payments range from 10 to 20 percent, while outpatient copayments range from 10 to 50 percent, depending whether you receive care at a tertiary care hospital (more expensive) or a smaller clinic (less expensive). There is no such thing as reimbursement: when NHIP pays, it’s at the time of service, meaning no paperwork and no insurance companies to haggle with.

How is it paid for? Contributions from the insured fund most of it. Company workers contribute about 6 percent of their average salary (split 50:50 between employee and employer) while the self-employed pay according to their financial ability. About 3 percent of the population is covered under a separate Medical Aid Program. About 20 percent of total costs are covered for by general government funds and cigarette taxes.

So there you have it: the history and structure of the Korean healthcare system in a nutshell. It is a crowning (and fitting) achievement for an advanced, developed nation. And while not perfect, the system works. By many measures, among the world’s highest life expectancy, for example, the system is a success. And according to a recent world healthcare satisfaction poll (Ipsos, 2013), South Korea ranked top. Indeed, perhaps one of the greatest successes of the Miracle on the Han River has been the ability of Koreans to pursue their dreams without worrying about health insurance.

Dr. Gurel is a Director at the Samsung Advanced Institute of Technology (SAIT), also holding an appointment as Visiting Professor at the Samsung Advanced Institute of Health Sciences & Technology (SAIHST) at Sungkyunkwan University (SKKU). He lives with his family in Bundang and among other hobbies enjoys taking healthy walks along the Tancheon river. The opinions expressed herein are solely those of the author and should not be considered as formal medical advice in the absence of consultation with one’s personal physician.

Written by Ogan Gurel, MD

A story of heaven, earth and humanity[/box_light]

Written by Ogan Gurel, MD

It has been said that to eat kimchi is to eat the universe, and that thereby the universe becomes a part of the soul. Those are pretty weighty words for such a humble dish, but the history and possibilities of this remarkable food suggest some element of truth to the parable.

A simple history, a complex flavor

As one of those pillars of Korean culture, kimchi is easily the country’s most famous food item. Nevertheless, by way of introduction, kimchi is a Korean traditional side dish made of vegetables, typically cabbage, seasoned and fermented over the course of several months. But given that it is a staple of nearly every Korean meal – even breakfast – calling it a side dish is a bit of a misnomer. Some would say that no meal is complete without kimchi. Indeed, special provisions were made for the Korean soldiers in the Vietnam War, as the delicacy was deemed “vitally important to troop morale.” With both spicy and sour flavors, a pungent smell and a texture falls somewhere between crunchy and chewy, kimchi is an acquired taste, much like certain cheeses in Western cuisine. But once you’ve embraced its nuances, it quickly becomes quite delicious…and good for one’s health, too – more on that later.

While kimchi is often credited with being the root of spiciness in most Korean meals, its history is somewhat more bland, dating back to the Goryeo Kingdom (918-1392). It was during this period that Koreans began adapting the Chinese custom of pickling vegetables, eventually adding their own techniques of salting, brining and fermenting. This early kimchi, consisting of cabbage, salt and beef stock only, was nearly white in color, far from bright red. You can still find “white kimchi”– technically, the more traditional variety – today. “Red kimchi” was actually influenced by Portuguese traders, who brought red chili, a New World vegetable at that time, to Korea via the Japanese in the late 16th century. Red chili was promptly adapted by the Koreans, imbuing present-day kimchi with its characteristic spiciness. In this respect, Korea’s national dish is actually an import, underscoring its universality. Now, as the Korean Wave sweeps the world, kimchi represents one way that Korean culture “pays it forward” to all of us.

Over time, kimchi has continued to evolve, with additional vegetables being used, such as cucumber, radish and scallion, resulting in hundreds of varieties. Kimchi has also become the basis of main course meals too, including kimchi jjigae (kimchi stew), kimchijeon (savory kimchi pancake), kimchi bokkeumbap (kimchi fried rice), kimchiguk (kimchi soup) and, my favorite, kimchi mandu (kimchi dumplings).

Packing a nutritional punch

With regards to the health benefits of this historic dish, some cite the kimchi as the reason for Korea’s remarkable ascendency from poverty to OECD status. Though this is perhaps a nice sentiment, it would seem that hard work and self-sacrifice should take greater credit; after all, plenty of kimchi is eaten in the North. In any event, there is reason to believe that kimchi contributes to a person’s health and fortitude. It has all of the ingredients that your mother and doctor tell you to eat: fiber and loads of vitamin C and carotene, as well as other nutrients such as vitamin A, B1, B2 (the B vitamins help with energy), iron and calcium. Plus, it’s low in calories. In addition, the dish’s onions, garlic and chili peppers contribute antioxidants, which can protect against cancer. For gastrointestinal health, fermentation provides plenty of lactic acid bacteria. All of these advantages have given kimchi its well-deserved accolade as a “super food.”

Yet, like anything, moderation is a virtue – advice offered by mothers, doctors and Aristotle alike. In one study, large quantities of kimchi consumption have been associated with an increased risk of gastric cancer. While that may be a remote possibility, bad breath and bloating can certainly be common with voluminous kimchi consumption. For those who have heavily invested in cosmetic surgery, such adverse effects can be devastating.

But overall, kimchi is about as healthy a food as you can get. It is classically Korean, yet also a product of its rich, interactive history with other cultures. Kimchi is truly universal.

Dr. Gurel is a director at the Samsung Advanced Institute of Technology, also holding an appointment as visiting professor at the Samsung Advanced Institute of Health Sciences & Technology at Sungkyunkwan University. He lives with his family in Bundang, and among other hobbies enjoys taking healthy walks along the Tancheon River. The opinions expressed herein are solely those of the author and should not be considered as formal medical advice in the absence of consultation with one’s personal physician.

How about some seaweed soup (미역국) instead of birthday cake?[/box_light]

Written by Ogan Gurel, MD

“Why,” you might wonder, “start with seaweed soup?” In the West, birthdays are typically accompanied by a hefty portion of birthday cake, laden with sugar and fat—and about as unhealthy a concoction imaginable. In Korea, it’s quite the opposite: instead of cake, seaweed soup—yes, seaweed soup, low in calories, yet loaded with protein, calcium and iodine—is traditionally eaten on birthdays. (Of course, here in Korea there’s plenty of birthday cake, though you’ll be hard-pressed to find a party with both cake alongside seaweed soup.)

“How is it,” you then ask, “that birthdays became associated with seaweed soup?” It turns out that seaweed soup is regularly eaten by women in Korea after giving birth, being a rich source of calcium (for building bones), iodine (for thyroid function), omega-3 fatty acids (anti-inflammatory), and B vitamins (for cell growth). Call it a post-partum “super food,” a tradition inspired, as folklore would have it, by the observation that whales ate seaweed after delivering their calves. And traditionally, pregnant women would eat seaweed soup for about a month prior to giving birth though that custom is less prevalent nowadays. But eating seaweed soup for one’s birthday has prevailed: as a way to celebrate one’s birth, and to remember a mother’s sacrifice and care. In fact, in Korea it is not uncommon to greet a friend on their birthday by asking, “Have you eaten miyeok guk?”

Beyond the ancient traditions, apocryphal as they may sound, we do know certain facts about seaweed, also known as “sea mustard”, and more scientifically called Undaria pinnatifida. The plant is loaded with nutrients, including protein, calcium and B vitamins, especially folate. U. pinnatifida has one of the highest concentrations of omega-3 fatty acids, which claims to have anti-cancer, anti-oxidant, and heart protective effects, though these purported benefits still remain unproven. There is somewhat more evidence for the anti-inflammatory (pain-reducing), which may be one of the reasons seaweed has found a place as a post-partum elixir. While this is about as “super” a super food gets, the sodium content is relatively high. So there’s no need to add salt.

Which leads to the next question: “How does it taste?” If it is so healthy—so green—how can it, you might surmise, taste good? To me, seaweed is an acquired taste. Rather than as the central feature to a dish, I like seaweed more as an accent to food, as in kimbab (김밥), or sprinkled on rice. In any case, miyeok guk as a soup—a kind of side-dish (반찬)—is not a main dish so its mildness complements many other foods well. It can be prepared with beef broth (the most common variety when served at a birthday celebrations) or seafood stock such as mussels, clams and dried fish. A dash of sesame oil enhances the taste.

Miyeok guk (미역국): the first food a new mother eats after giving birth, transmitted via breast milk to the newborn and then eaten again, in celebration, birthdays thereafter. So, on the birth of this column, how about enjoying a bowl of Undaria pinnatifida? It’s healthier than cake.

Dragon Hill Spa & Resort  | 드래곤힐스파

The Dragon Hill Spa may be Korea’s best-known jjimjilbang, or Korean spa. Essentially, it’s a seven-story relaxation center, with various hot tubs and pools, an assortment of saunas, massage rooms, a fitness center, sleeping rooms, and even a small theater. The first floor alone has a traditional Korean charcoal sauna, a traditional pine firewood sauna, a yellow earth steam room, a crystal salt sauna, a hinoki forest bath, an ice room, a spa, an outdoor pool and sauna, and more. The spa is so well known that it’s been featured in CNN and the New York Times. It’s extremely foreigner-friendly as well—a plus for those new to the Korean sauna scene.

EAT>
There’s a food court in the spa, and even bigger collection of restaurants in the nearby I’Park Mall.

BUY>
The spa is right next to I’Park Mall, one of Seoul’s best-known shopping centers.

SEE>
The sprawling Yongsan Electronics Market is a short walk away.

FYI>
Hours: 24 hours a day
Admission: 10,000—12,000 won (2,000 won discount coupon included inside of SEOUL Magazine)
T. 02-798-0114, www.dragonhillspa.com
(40-712 Hangangno-dong, Yongsan-gu, Seoul | 서울시 용산구 한강로동 40-712)