인생, 이한숙 | Recollection Mrs. Lee, HanSook

인생

2026 어느날 이한숙 씀

축복 받으며 울음을 터뜨리며
태어나 인생은 시작되고
이별이라는 슬픈 단어로
포장되어 있는 죽음으로
인생의 무대에서 막은 내려지고
연극은 끝이 난다.

운명이라는 단어에
귀속되고 매료된 장식품
배당받은 시간속에
쌓아올린 노력의 탑을
수용 할수 밖에

주어진 굴레에
벗어날수 없는 삶
그래도 내일이라는 미지수에
꿈과 희망을 갖고
살아야 할 의무와 책임이
있지 않은가


Life

written by Lee someday in 2026

Blessed and bursting into tears,
life begins,
and runs and ends in death
wrapped in that sad word, Parting.
The curtain falls on life’s stage,
and the play comes to its close.

An ornament, bound to
and enchanted by the word “fate,”
Within this allotted time,
I have no choice but to accept
the tower of effort I have raised.

A life that cannot escape
the yoke it was given,
yet with an unknown tomorrow
holding dreams and hope,
Is there a duty and responsibility,
to go on living?

[Wine Bits and Sips] No. 2. Does the Glass Really Matter?


a series of Wine Bits and Sips, written by Junghyun.


for the original Korean version

The four things that determine how a wine tastes: the wine itself, the company, the food and the glass.

They say four things determine how a wine tastes: the wine itself, the people you’re drinking with, the food you pair it with, and the glass. That last one tends to surprise people.

My own glass obsession started not with wine, but with a glass. At a tasting event early in my wine journey, something on the table caught my eye, not what was being poured but what it was being poured into. It was almost impossibly light, with a long, slender stem and a bowl whose rim seemed to vanish against your lips as you drank. I asked the sommelier instructor about it on the spot, and that was my introduction to the Zalto Universal Glass. She told me the backstory with obvious delight: a wine importer-turned-sommelier had ordered them in bulk as gift packages and negotiated them down to roughly half the price of Riedel.  Which is how Zalto quietly became available in Korea at a surprisingly reasonable price. By the time she finished the story, I had already found the glass on my phone and checked out. 😄

Someone on YouTube once said that a luxury wine glass is pure happiness when it’s sitting on the table, and pure dread the moment it hits the sink. Completely agree. My Zalto glasses come out maybe once or twice a year. Washing them is just too nerve-wracking. And yet, I’d still recommend having a set of Universal glasses if you want to experience wine at its best. The clarity of the crystal shows off the color of the wine beautifully; the near-invisible thin rim gets out of the way so the wine can speak for itself; and drinking from something so weightless and refined gives the whole experience a sense of occasion. On a special evening, that feeling makes every penny worth it. My more recent addition, the Zalto Burgundy, has become a favorite for a different reason. The wide bowl is perfect for burying your nose in and chasing aromas. It’s also surprisingly useful as a makeshift decanter: if you couldn’t resist opening a wine that needs more time, pour it into the Burgundy glass and let it breathe until the bouquet opens up.

When people think of premium wine glasses, Riedel comes to mind first, particularly the Sommelier Black Tie and Red Tie series. Both Riedel and Zalto are Austrian crystal glass brands at the top of the category. Riedel leans into curves and feminine volume; Zalto is more linear, with a sleeker, more architectural feel. There are other high-end design-forward brands: Zieher and Josephine, but honestly, for home use, it comes down to personal taste.

The shape of a wine glass is designed to highlight the wine’s specific character. A wide Burgundy bowl lets you nose the glass deeply; a tall, narrow tulip flute keeps the bubbles rising beautifully. If you’re just starting to build a collection, a Bordeaux glass and a Champagne flute are the most versatile starting points. One practical tip that’s easy to overlook is the height. Online photos make it hard to judge actual dimensions, and it’s surprisingly easy to receive a glass that won’t fit on your cabinet shelf. If you’re ever served a premium glass at a restaurant, acknowledge it. Fragile, labor-intensive to care for, and expensive to replace, choosing to use fine glassware is a restaurant owner’s way of saying the guest matters. That kind of hospitality deserves a quiet nod of appreciation.

For relaxed dinners and everyday pours, stock a generous supply of mid-range glasses that neither you nor your guests need to worry about. Reliable options in this category include Germany’s Spiegelau, Switzerland’s budget-friendly Zwiesel, and Villeroy & Boch, which supplied the German royal household and remains a beautifully made, accessible option. My personal daily drivers are the Villeroy & Boch white wine glass and the Luigi Bormioli DOC from Italy, both seamless (no mold line on the stem) and both excellent value.

However, there are no rules that wine should be poured into a wine glass. Some of the most satisfying wine tastes are from a plain stackable tumbler on a weeknight after work, just pulled straight from the fridge. That’s exactly the right glass. 😄

Use a mild dish soap or a baking soda and citric acid mix; this removes wine stains and keeps bacteria from settling in. You may have heard that wine glasses should be rinsed with hot water only, but skipping soap is actually a hygiene concern. If a glass at a restaurant smells off when it arrives, it hasn’t been cleaned properly; ask for a replacement without hesitation.

One more recommendation: the Zalto Balance. I received a set as a birthday gift recently, and it might become my new everyday glass. It’s smaller and more approachable than the Universal or Burgundy, easy to swirl, and the wide bowl concentrates aromas beautifully. It works wonderfully with aromatic whites like Chardonnay and Pinot Noir and even holds its own with Champagne. I think it’s going to earn a permanent spot on my table.

Grace Beach on Shelter Island

written by Sooyoung Kim, July 19, 2026

This is a short fiction story inspired by a daytime visit to Grace Beach.

Grace Beach is graceful and peaceful. Located on Shelter Island in California, it is one of my daughters’ second-favorite beach, after Buckroe Beach in Virginia.

On a sunny day in July, the beach is peaceful and almost tranquil. People move gracefully, and everything seems to follow a slow rhythm of waves.

Seagulls and pelicans occupy the light poles and buoys, resting peacefully. A woman in a small boat throws foods into the water, and seagulls gather around her. Suddenly two seagulls dive into the sea as if they have spotted something to eat.

Dogs run freely without leashes, splashing through the water like joyful children. Nearby, an old dog sleeps beside its elderly owner. Two young boys paddle their own small blue canoes. One boy ventures far beyond the buoys before turning back. Another small yellow canoe glides across the water with a father and his son, while the boy’s mother and little sister build sandcastles on the shore. From time to time, passing boats leave gentle ripples across the sea. 

A large family helps a boy with a disability reach the shoreline and gently lower him into the ocean. Every member of the family smiles, as though they have accomplished something deeply meaningful together. Far away, another young boy in a wheelchair makes soft humming sounds as he watches the blue ripples stretching across the sea. His father quietly listens to his song.

A park worker wearing a jacket lettered “Nature Scape” empties the overflowing trash bins and disappears down the path on his skateboard. A man plays beautiful music on his guitar, while another couple sings together half a mile away.

The fishing pier is crowded with men, women, and children. Their buckets hold only a few small fish. Nearby, others enjoy beer, sausages, and hamburgers. The smell of kimchi drifts through the air, adding an unexpected touch to the seaside atmosphere.  

Under the large trees, two or three people sit quietly on folding chairs, gazing at the sea. Men in blue-gray suits and women in pink dresses smile as they take wedding photographs with the bride and groom. 

As the day faded into night, a cool, almost chilly wind arrives. People without home gather along the beach like the sea’s night-time guests and build small fires. Volunteers bring them bottles of water and snacks. They spend the night peacefully with their dogs beside the ocean. Before dawn, they quietly disappear, as though promising to return another night.

This is a fictional story inspired by what I saw and imaged during my visit to Grace Beach on Shelter Island. 

[Cook-Korean] Sundubu Jjigae

  🥢Simple mushroom (& seafood) Sundubu Jjigae

Ingredients & Prep

  • Preparing mushrooms: Soak dried shiitake mushrooms in water; wash and slice, or fresh mushrooms.
  • (Option) shrimp, clams or oysters
  • Dried kelp (Dashima)
  • Soft tofu (Silken tofu, Sundubu)
  • 1 teaspoon minced garlic
  • 1 teaspoon soup soy sauce
  • A pinch of pepper
  • 2 tablespoons ground perilla seeds
  • 1 to 2 tablespoons chopped scallions

Cooking Process

  1. Add the mushrooms, dried kelp, (shrimp, clams, or oysters), and water to a pot. 
  2. Bring it to a boil, then reduce the heat to medium. 
  3. Add the soft tofu, minced garlic, soup soy sauce, and pepper, then cook for 5 minutes. 
  4. Stir in the ground perilla seeds (or perilla oil) and cook for another 3 minutes. 
  5. Add the chopped scallions right before turning off the heat
Korean version (한국말 버전)

안 매운 초간단 버섯 (해산물) 순두부

재료 점검

  • 버섯 준비하기 (말린 표고버섯은 물에 담그고, 신선한 버섯들은 씻어서 썰기)
  • 말린 다시마 
  • (이것도 있으면 준비) 새우, 조개 또는 굴
  •  순두부 
  • 다진 마늘 1 작은 술
  • 국간장 1 작은 술
  • 소량의 후추
  • 들께 2 테이블 스푼 또는 들기름
  • 썰은 파 1 ~2 테이블 스푼

조리과정

  1. 버섯, 다시마, (새우, 조개, 또는 굴), 물을 솥에 넣고 끊여 주세요.
  2. 냄비가 끓으면 중불로 좀 끓여요 (새우가 색이 변하고, 조개가 입을 벌리고, 굴도 익어요)
  3. 순두부, 마늘, 국간장, 후추 넣고 좀더 조리 (5분정도)
  4. 들께 (또는 들기름 넣고) 3분 정도 더 조리
  5. 불을 끄기 직전에 파를 넣어 주세요.

[Wine Bits and Sips] No. 1. Do You Really Need a Wine Fridge?

a series of Wine Bits and Sips, written by Junghyun.

for the original Korean version

Bottles piling up at home? Wondering whether a wine fridge is worth it?

Wine is, at its core, a bottled beverage with around 13% alcohol. It doesn’t spoil easily. However, that said, if you want it to taste exactly the same a few months from now as it does today, you’ll want to store it somewhere dark and cool, what the French call a cave, essentially a cellar-like environment. Experts give a fairly wide range for ideal storage temperature: anywhere from 45°F to 68°F (7–20°C). In my own experience, a single shelf in a closet, away from direct sunlight and not directly in the path of heating or air conditioning, works perfectly well for up to a year. The key is to lay the bottles on their side, which keeps the cork moist and prevents it from drying out. 

If you’re planning to finish a bottle within a month or two of buying it, there’s really no need to invest in a dedicated wine fridge. And if you just want the look, a stylish wine rack on a sideboard or countertop does the job beautifully and adds a lovely touch to any room.

If you find yourself regularly storing more than 20 to 30 bottles at a time, keeping wines for six months or longer, or aging premium bottles (think $80+) for several years, it’s time to invest in a proper wine fridge. 

Compressor vs. thermoelectric. 

Smaller, quieter thermoelectric (semiconductor) models have become popular, but they’re sensitive to ambient temperature and tend to have shorter lifespans. For long-term storage, a compressor-based unit is the more reliable choice.

Brand matters. 

Look for something with minimal vibration, consistent temperature control, and a solid track record for durability [Top brands worth considering: LG DIOS, Dometic, and Eurocave]. My wine fridge costs more than my main refrigerator 😅.

Dual-zone vs. single-zone.

Some models let you set different temperatures for reds and whites; others don’t. If yours has only one temperature zone, set it to white wine temperature. Reds can be served slightly warmer after taking them out, but whites need that cooler baseline.

A few practical notes:

  • Wine you’re planning to drink soon doesn’t need to go in the fridge, though pulling a perfectly chilled bottle from it does feel rather nice.
  • If you’re moving soon, hold off on buying. The vibration and temperature swings of a move aren’t great for a wine fridge or the wine inside it. Wait until you’re settled.
  • Wine fridges can be noisy; they take up real space. [If you’re short on room, there’s always the sommelier-approved method: clearing out a wardrobe. It works really well 🥰]; they use more electricity than a standard fridge 😭.

From Tylenol to Opium

Korea version | 한국말 버젼
살면서 가끔 이런 생각을 한다.
만약 이 세상에 타이레놀이 없다면, 나는 아이를 어떻게 키웠을까, 끼울까?
열이 나고, 밤새 힘들었던 순간들. 부모라면 누구나 타이레놀의 경이에 의지해 본 경험이 있을 것이다.

우리는 익숙하게 타이레놀을 사용하지만, 타이레놀의 역사는 언제 시작된 것일까?

타이레놀의 긴 역사
많은 사람들이 타이레놀을 현대 의약품이라고 생각하지만, 그 역사는 생각보다 길다.
1955년 미국 McNeil Laboratories는 Tylenol이라는 이름으로 어린이용 해열제를 출시했다. 이후 1959년 Johnson & Johnson이 회사를 인수하면서 타이레놀은 미국 전역으로 보급되었고, 오늘날 가장 널리 사용되는 진통·해열제 중 하나가 되었다. 하지만 아세트아미노펜 자체는 훨씬 오래전인 1878년 미국 화학자 Harmon Northrop Morse에 의해 처음 합성되었다.
1890년대부터 진통과 해열 목적으로 사용되기 시작했지만, 당시에는 이미 의학계를 지배하고 있던 더 강력한 약물이 있었다. 바로 아편(Opium)이다.

인류와 함께한 진통제, 아편
아편은 인류가 수천 년 동안 사용해 온 천연 진통제이자 만병통치약이었다.
양귀비에서 얻어지는 이 물질은 통증을 줄이는 놀라운 효과를 가지고 있다.하지만 문제는 진통 효과만큼이나 강력한 의존성 중독성이다.

19세기 초 독일의 젊은 화학 견습생 Friedrich Sertürner는 아편 속에서 가장 강력한 활성 성분을 분리하는 데 성공한다. 그는 이 물질에 꿈의 신 Morpheus의 이름을 따서 Morphine이라는 이름을 붙였다. 당시 그는 자신에게 직접 약물을 투여하며 실험했고, 훗날 이 물질이 위험할 수 있다는 강력한 경고를 남긴다. 그러나 의학계는 모르핀의 강력한 진통 효과에 매료되었다.
1827년 Merck가 대량생산을 시작하면서 모르핀은 전 세계 의료 현장으로 빠르게 퍼졌다.

더 강한 약을 향한 욕망
1853년 스코틀랜드 의사 Alexander Wood는 주사기를 이용해 모르핀을 직접 체내에 주입하면 더 적은 양으로 효과를 낼 수 있다고 생각했다. 그 결과 모르핀 주사는 빠르게 확산되었다. 그 첫번째 약물과다 복용의 희생량은 Wood의 부인이었다.

당시 의사들은 더 강력하면서도 중독성이 적은 진통제를 찾았다. 그리고 그 과정에서 탄생한 것이 Heroin (acetylated morphine)이었다. 1898년 Bayer는 모르핀을 화학적으로 변형한 약물을 Heroin이라는 이름으로 판매하기 시작했다. 그 당신 관련 연구자들은 이 약물이 모르핀보다 안전하고 중독성이 적을 것이라는 성급한 결론을 내렸다. 하지만 그것은 치명적인 오판이었다. 헤로인은 더 빠르게 뇌에 도달했고, 더 강한 쾌감과 의존성을 만들었다. 20세기 초가 되자 의사들과 연구자들은 헤로인의 위험성을 인식하기 시작했고, 미국은 1924년 Heroin Act를 통해 헤로인의 제조와 판매를 금지한다.

Natural은 Safe를 의미하지 않는다
흥미로운 점은 모르핀, 헤로인, 그리고 현대의 오피오이드 진통제들이 모두 자연에서 시작되었다는 사실이다.
양귀비는 아름다운 꽃이다. 어떤 사람은 꽃이 아름답다고 말하고, 어떤 사람은 향기가 좋다고 말한다. 하지만 그 아름다운 꽃은 동시에 인류 역사상 가장 강력한 진통제와 가장 심각한 약물 의존 문제를 만들어낸 출발점이다.

우리는 종종 "천연 성분"이라는 말을 들으면 안전하다고 생각하고 상업적으로 이용된다. 그러나 역사는 그렇지 않다고 말한다. 독버섯도 천연이고, 아편도 천연이다. Natural과 Safe는 결코 같은 의미가 아니다.

타이레놀에서 다시 시작된 질문
아마 그래서 합성의약품인 타이레놀이 더 흥미로운지도 모른다.
오늘날 수많은 부모들이 아이의 열을 내리기 위해 사용하는 비교적 안전한 약. 이 약은 안전하지만, 시럽을 물처럼 마시면 물론 안 된다. 간에 치명적인 해로움을 끼칠 수 있다.
100년 넘게 사용되어 왔지만 아직도 작용기전이 완전히 밝혀지지 않은 약 (아무래도 열을 낮춘다는 것 자체가 면역작용을 통제하고, 그 결과가 우회적으로 아픔을 통제할 것같다).
그리고 무엇보다 아편이나 모르핀과는 전혀 다른 길을 걸어온 진통제.

진통제의 역사를 돌아보면, 그것은 단순한 의학의 발전사가 아니다.

인간의 고통을 줄이려는 노력과 과학적 호기심, 때로는 성급한 결론, 그리고 상업적 이해관계가 끊임없이 교차하고 있는 역사이다.

타이레놀에서 시작된 오늘의 글은… 야산의 양귀비 꽃 (지금 이시대에는 야산에 양귀비 꽃은 없겠지만..)으로 이어졌다. 난 실재로 양귀비 꽃에 대해 초등학교 수업 때 들은 적은 있어도 본 적은 없다.

Sometimes I find myself wondering: if Tylenol had never existed, how would I have raised my children?

The fevers, the countless nights spent comforting a restless child who couldn’t sleep. Almost every parent has probably relied on Tylenol at some point.

We use Tylenol so routinely today that we rarely stop to think about it. But when did the history of pain relief actually begin?

The Long History of Tylenol

Many people think of Tylenol as a modern medicine, but its history is much longer than most realize.

In 1955, McNeil Laboratories introduced a children’s fever reducer under the brand name Tylenol. After Johnson & Johnson acquired the company in 1959, Tylenol became widely available across the United States and eventually grew into one of the most commonly used pain relievers and fever reducers in the world.

Acetaminophen itself, however, dates back much further. It was first synthesized in 1878 by the American🇺🇸 chemist Harmon Northrop Morse. By the 1890s, it was already being used to relieve pain and reduce fever. Yet at the time, medicine was dominated by a much more powerful substance. That substance was opium.

Opium: The Painkiller That Accompanied Human History

Opium is a natural pain reliever that humans have used for thousands of years.

Derived from the opium poppy, it possesses remarkable pain-relieving properties. The problem, however, is that its power to relieve pain is matched by its ability to create dependence.

In the early nineteenth century, a young German🇩🇪 chemical apprentice named Friedrich Sertürner succeeded in isolating the most potent active ingredient found in opium. He named the substance Morphine after Morpheus, the Greek god of dreams.

Like many early scientists, Sertürner experimented on himself. He administered the substance to his own body and later warned that it could be dangerous. Nevertheless, the medical community was captivated by morphine’s extraordinary ability to relieve pain.

When Merck began mass-producing morphine in 1827, it rapidly spread throughout medical practice around the world.

The Desire for a Stronger Drug

In 1853, the Scottish🏴󠁧󠁢󠁳󠁣󠁴󠁿 physician Alexander Wood believed that injecting morphine directly into the body would allow doctors to achieve the same effects with smaller doses. As a result, injectable morphine quickly gained popularity and The first victim of the injected morphine was Wood’s wife.

At the same time, physicians continued searching for a painkiller that was even more effective while being less addictive.

Out of that research came heroin, acetylated morphine.

In 1898, Bayer began marketing a chemically modified form of morphine under the name Heroin.

Early researchers hoped that this new drug would be safer and less addictive than morphine. It was a devastating miscalculation.

Heroin reached the brain more rapidly, produced stronger feelings of euphoria, and ultimately proved even more addictive. By the early twentieth century, doctors and researchers had begun recognizing its dangers. In 1924, the United States passed the Heroin Act, effectively banning the manufacture and sale of heroin.

Natural Does Not Mean Safe

One of the most interesting aspects of this story is that morphine, heroin, and modern opioid painkillers all originated from nature.

The poppy is a beautiful flower. Some people admire its appearance. Others appreciate its fragrance. Yet this beautiful flower also became the starting point for some of the most powerful pain-relieving drugs and some of the most devastating addiction problems in human history.

We often assume that something described as “natural” must also be safe. History tells a different story.

Poisonous mushrooms are natural. Opium is natural. Natural and safe are not the same thing.

A Question That Returns to Tylenol

Perhaps that is one reason why Tylenol, a synthetic drug, remains so fascinating.

It is the medicine countless parents use to bring down a child’s fever. Of course, while this medication is safe, you certainly must not drink the syrup as if it were water. Doing so could cause fatal harm to your liver.

It has been used for well over a century, yet its precise mechanism of action is still not completely understood. (It seems that lowering a fever essentially regulates the immune response, and that this, in turn, indirectly helps control the pain.)

Most importantly, it followed a path very different from that of opium or morphine🪜.

When we look back at the history of painkillers, we are looking at more than the history of medicine.

It is also the story of humanity’s effort to reduce suffering, a story shaped by scientific curiosity, occasional premature conclusions, and powerful commercial interests 🤑.

Today’s reflections began with Tylenol, but somehow led me all the way to the poppy flower 🌺.

Growing up, I heard about poppies in elementary school, but I have never actually seen one in person. Perhaps wild opium poppies once existed in fields and hillsides somewhere in Korea, but certainly not today.

Design a site like this with WordPress.com
Get started