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[Peter Green]

October 12 – Food Exhibitionists – Part 1

On the subway the day before, we’d spotted a sign for the Seoul International Food Expo and Korean Food Awards.

How odd that such a thing should draw my attention, I know.



We’d had Jason call them up so we could figure out where it was, and then navigated a cabbie over to the AT Building. There we found the event in full swing.


The triffids were out in full force. If you thought that was overkill for a bar opening (Oct 11), then these events are way over the top.

The floor was broken into the Expo and the Food Awards. We concentrated on the left side of the hall first, which was the Expo.

This could be broken down into demonstrations (of which there weren’t many, I’m sorry to say) and food displays; food products; kitchen and restaurant products (which I love to geek over); and places to eat.



They had some demonstration areas, like this one, where the kids are making rice cakes, pressing the ddeok to place the design (the ddeok tojang – ddeok chop).

There were a number of people out from the cultural centres, said centres always carrying a good proportion of food studies.



If you wanted to see a lot of kimchi, you came to the right place (I’ll leave it to the truly obsessive out there to name them all). Plus there’s gimbap and lots of other stuff.



Andong had it’s own display, showing off old royal cuisine. I won’t put up all the pictures, but they’re too pretty not to show some.


(bibim guksu – noodles ready to be mixed up)



(Geonji Guksu – more festive looking noodles, but with broth)
Andong itself is an interesting place, as they’ve developed quickly since the 1990’s, while at the same time bleeding their population off to Seoul. The place gets bigger and smaller at the same time.


(This looks like a ssum – little cabbage cups with stuff in them to pop in your mouth.)

To try and stem that, they/ve been very actively promoting it as a centre for culture (and tourism) – based in large part on the traditions of Silla.



Decorated bean curd; divots cut in the curd, and then the spices and other flavours painstakingly placed.


Salmon fillets with the smell of perilla about them.



Fish peaking out from under a duvet of gochujang based sauce, garlic, and spring onions.


(grilled meat on shredded green onion and cabbage)



Meanwhile, as I engaged in food porn, over in the food products Yoonhi found the candied ginseng that we like so much, so a couple of boxes of that are now in our suitcases.



Shrimp fry for making kimchi (and other things).



And there was no shortage of soju and other fun stuff.




And all sorts of bean pastes (we won’t try to count the variations).



And those little fishies, those little fishies we love to eat. These were the standard version, caught in nets.


These other ones, though, were caught differently, in a manner such that they didn’t thrash and damage the scales. As expected, they were a heckuva lot more expensive ($80 to $150 a box).



Like most of Asia, Koreans love putting things in bottles. Either the old mason jar approach,


or nicely packaged as a refreshing beverage, such as this one that promoted itself as a blend of “five flavours”.




Serena had to get her picture taken. Notice in her hand she’s got a cup. This was full of the little anchovies (myulchi). She’d keep going back and replenishing her stock, but the vendors were too polite to stop her.


Another display showed standard Korean foods with their calorie levers, from those intended for infants (porridges and broths), through adulthood (the good part), and finally back to the easily chewed and digested (at least I have something to look forward to!).

On the equipment side, I was having a lot of fun. There were knives, stone serving pieces, porcelain serving pieces, and what may be the biggest selection of table top indoor grills known to man. If there was one piece of equipment that was everywhere, it was the grill, either separate, or built into a countertop.

And with the grills were numerous machines for cleaning them. With the marinades on a lot of the Korean meats, you get burning fairly readily, so when you run a restaurant you have to be prepared to swap out grills fairly often. So, you’d better either buy a nearby storehouse for clean grills, or have a machine to scour them.



I was lusting after this set of carving tools for decorating stuff (“and when are you actually going to use it?” says someone whom I won’t mention).

And there were several booths selling “happy call” buttons. Need your waitstaff, then just buzz them.



These were imbedded rice pressure cookers. You’d put your ingredients in, then drop them in and seal them.


Yoonhi and Serena were both impressed by the carbon (“charcoal”) furniture. In addition to the cookware, they had couches and beds that were heated, so you could sleep all cuddly.


I was more impressed by the cookware, which will radiate an good, even heat, but it was way to heavy to consider taking home by air. And if I bought a place here, I’d never cook at home……..



That was enough to get us started. Somebody was getting hungry, and after hungry comes cranky (these are the guys that didn’t make it into the 7 Dwarves A Team), so it was time to get some food in us. About 1/3 of the floor space had been put aside to vendors selling their regional specialties, and we walked through the offerings, with an eye to getting Yoonhi fed quickly.

Of the stands, about four were Turkish, selling shwarmas, breads, and such like, which I suspect is where the “international” part of the exhibition’s title came from.

We settled on a place doing ssukmyun at Gyeongnam Yangsansi Yundonggyun Hanbangneng Onssukmyun (say that fast five times, I dare you).



The ssuk gives the noodles (which they were making there) a green colour, like the darker celadon. Chopped gim (seaweed) and some mu (daikon) along with the ubiquitous egg and the evil red sauce.



For the princess they did up a version without the gochujang, as certain people are still too wimpy to take proper flavours. Even dumbed down for her, she still hardly ate any, but rather spent her time watching the break dancing competition underway on the stage beside us.

I always look for good breakdancing when I’m at a food exhibition, don’t you?



But, back to the eating, the owners insisted I try the ssuk makeoli (fermented rice – very low alcohol content) and gave me a cup. A little chalky on the palate, but pleasant enough to clear the hotter tastes from my mouth.

It’s always the case (at least for me in Korea) that once I’ve settled in to eat one thing, I see another that I’d really like to try, but I don’t have enough room for both. Right across from us was a kkot bab place (flower rice).



This was prettier than even anything I’d seen in Thailand.

But I was sated. Full from the noodles, tired on my feet from walking the exhibition, and ready for a rest.

Nah, you know me.

Next: more food porn

[Peter Green]

October 12 – Food Exhibitionists – Part 2

We do caution you, the following post contains scenes of graphic food.

Once fed, we headed for the other half of the show – the Korean Food Awards.

This consisted of three areas – two of which we won’t pay much attention to; the stage where they were doing decorating demos, and the table settings.

It’s the third one we’re going to spend some saliva on – the competition dishes.

Now, I have no clear idea what all of these are, so feel free to jump in. They’re not really traditional, as this competition is clearly about making things look good, but I’m okay with that.

I made two passes, once with video, and the second time with the still. So let’s pull out a subsample (about one in four) of what was on display…….



Candied fruit of some kind.





Meat rolls.


This looked to me like peanut brittle.



Nothing too fancy about this, but it’s pretty. This is sort of what we’ve been eating for days now.


I watched one of these clams make a break for it, pushing itself off the boat with its foot, only to be quickly captured and returned to its companions. “Never get off the boat”.



It’s hard to see, but each of the glasses seen under the plates contains live fish.



Seafood wrapped in kimchi.



Crabs, crabs, crabs!



Is this a snapper? I like the dead look of the carved vegetable over the eyeball.



Crab marinated in soy. This is what we had with Doddie in Icheon.



Isn’t that pretty?



And so is this. There were a lot of “rolled things” in the competition.






Stuffed quail, or at least “small birds”.



Three colour noodles in broth. Gom tang is the broth from boiling bones down to a milky white.



A steamboat – shinsollo – palace food.



There’s some yukkhwe down in the right corner – raw marinated beef. One of my favourites.










Pumpkin blossom. This one the chef was there and could tell me what it was.



Rice cake with pine nuts.



Meat rolled around ginko nuts.



More rolls and stuff on sticks.



And this was an intriguing fish. Blackened on the outside, but almost raw in the flesh.



And little stuffed veggies.



I think I’ve already mentioned my mushroom fetish, haven’t I?

There, that’s a condensed version of the floor. At this point we were pretty much exhausted from all of this food, and felt it was time to do something else.

Next: dinner

[Domestic Goddess]

Milgwimper - if you send me a care packages of german sausages, I'll send you any korean food/product that you want. More canned perilla, perhaps? How about dried anchovies? I bet I can mail kimchi to you.

Peter - I adore yukkhwe! It makes my husband shudder everytime I eat raw beef but nothing taste better (well maybe my rare terderloin steak). Those pink rice cakes are so pretty! I think I'd rather look at them and not eat.

Today we went to the Seoul International Toy Exhibit in COEX mall. You guessed it, hundreds of cubic feet of toy booths. Billy was in hog heaven while I got dragged to every toy display in the exhibit. Now I am massaging my poor, tender aching feet.

Oh, Billy had pepperoni pizza at Sbarro's while I had Beef Pho noodles at Pho Tai (which unfortunately sounds like the sleazy nickname for the female part in the Philippines).

[Peter Green]

Doddie,

Better your feet than mine! (but I'm glad Billy had fun at Coex).

Serena's been visiting with acquaintances her age she met in Vancouver in the summer, so we took the opportunity to get out to Garak Market to gorge on crabs today. I'll bore everyone with pages of it later when the chronology fits.

But, while there, we found this for Sheena!



Frish from the waffle grill!

[Peter Green]

Oct 12 – the remains of the day

When we’d been in Korea before (back in the late 90’s) we hadn’t spent much time south of the river. Then it had been about the cultural sites, and cheap shopping at Itaewon, Namdaemun, and Dongdaemun.

So, seeing as we were staying in the south, it seemed like a worthwhile idea to ditch the girl with Jason and explore this brave new world.

The first thing that stands out is the grid. The streets run at right angles, broad, with clear subdivisions, and sparkling new architecture.



One of the new sites is the Centre For The Performing Arts. The building is instantly recognizable as a wide brimmed Korean hat (at least to Jason and me). Once you step through the water bridge and approach it up the hill, you’re in a different world. A quiet world of clean lines and hushed voices (even the children playing in the kids zone weren’t loud).



Kiosks, umbrellas, and tables are set out in the plazas, and people are quietly taking their cappuccinos and espressos, nibbling on their sandwhiches.

It almost feels like I’m in one of those science fiction movies, but I thought all of those were shot in Shanghai?

Anways, there are galleries, museums for musical instruments, and plenty of performing halls. If you want to see traditional Korean performances, this is the place to be on the weekends.

And if you have an interest in traditional Korean instruments, then come here. The kayageum in particular is an instrument I’ve always been fond of. A “zither” would be the proper descriptor, I suspect, but it’s best to consider it as a precursor to the Japanese koto.


As we were ambling, I heard a really odd sound, similar to a didjeridoo in some ways, and vary familiar.

On the back side of the centre, an orchestra was in rehearsal.

“It’s Korean,” says Yoonhi.

“Mongols,” say I. “They’ve been doing that throat singing thing.”



And so we sat and listened for half an hour as they practiced their pieces.

You never know what you’ll stumble across in Seoul.

We strolled back, past the English language Arirang studios and down towards Nambu terminal, taking in the upscale cafes


and kim bap shacks that exist so easily next to each other.


To be honest, I was more interested in the gim bap joint. We stopped in and picked up some dinner for the girl. We know she won’t say no to gim bap.


Gim bap places are pretty much identical to a sandwich shop back in the West. All the ingredients are trayed out at hand, the prep surface is handy, and you’ve got sauces ready in squeeze bottles to get things done.

You just work with seaweed and rice as your canvass, as opposed to bread and butter.



Now, our aim, seeing as how Serena was home with Jason, was to get in some kop chang. And Jason, like Serena, is not a kop chang fan (to each their own, say I). Just down the hill from the Nambu Terminal are three kop chang places considered very good by Seoul standards. Of these, the first two are the original shop and it’s expansion restaurant (hence “kop chang II”). The third is, as expected, the vulture, who will try to profit off any overflow from the original.

We couldn’t make it into the first shop, so we went to II. It’s all the same kitchen, anyways, for these two.


Some may consider this an acquired taste, but I must say, once acquired, it tends to stick with you. Kop chang are the entrails and nasty bits of the cow.


We started with the appetizer of cold raw liver, and cold raw entrails. The entrails, in particular, have a good snap to them as you crunch in, and there’s something about eating raw cubes of liver that just makes me want to rise from the dead.




With this we have cabbage, fresh chives, big cloves of spicy garlic, ddean jang, and dipping sauces of sesame, garlic and salt (bottom right) and another of soy, chilis, garlic, and other stuff I’d have to ask Yoonhi about.



And before you start grilling, it’s a good idea to put on an apron. Actually, most Korean grilling joints will have aprons to protect your clothes. Some will even provide jackets for your jackets, to avoid the grease splatters.



The other condiment, of course, is soju. You can use beer (meakju) to clean things out a bit, but soju is the best way to reconstitute your palate between bites.



The kop chang here is grilled down in a mess of body parts, onion, spring onion, and potato (the potato will extract some of the stink of the entrails).

There are three types for grilling: yang – one type of the stomach (not to be mixed up with “yang” for sheep); kop chang – the large entrail; and makchang.



this is the near perfect drinking food…..where did those other bottles come from?



And a good finish for this is bokkum bap….with some more drinks.

Next: icha – the second phase

[milgwimper]

Doddie,

I am willing to send you some sausages. The smoke variety shouldn't be a problem, and they do have some canned stuff here too. I will have to do some looking around. Is there any type of sausage you prefer? It will take me a while to get a box together, but when it is ready I will let you know.

I don't think I want any more cans of the perilla mom sent 25 cans and I have only cracked two so far. I Think I am good for that. Give me some time to think about it and let me know. Thanks!

Oh yeah DH doesn't like the fact I LOVE yookHwe! LOL It is another dish Mom and I eat only together. If I ever come back to Korea we will have to go for yookhwe together Dodddie! Yum!

Peter:

I am blown away by the food pics from the chefs. They are beautiful. I love foood festivals! :)

Gopchang! YAY! The gopchang looks pretty good. Was the gopchang marinated or just placed on the grill with the other vegetables? Well it wasn't or was marinated the gopchang looked good. Yeah DH doesn't like gopchang either, but I get a hankering for them sometimes!

[Domestic Goddess]

Milgwimper - I'm bouncing off the walls with glee! Any kind and anything!!!! I love german sausages! How about I send you some canned silkworm larvae? Bai-top snails? Or a stoneware pot? And it is a definitely a yukkhwe date for you and me (and Peter and Yoonhi should they be here, too).

[Ce'nedra]

A very well made thread! Thank you for all these wonderful postings! I love how Korean food has a little bit of everything in neat little plates/piles. And the resulting combination allows for a mouthful of such unique flavours!

Do Koreans eat congee often? Much like how the Chinese do? And is it eaten in a similar fashion?
I've seen a few pictures of Korean congee before and all I remember is that it was accompanied by lots of small plates.

[Ce'nedra]

And so we sat and listened for half an hour as they practiced their pieces.

Is that Korean or Mongolian costume? It actually reminds me alot of the Yakuts in Siberia...or any of the various nothern Asian tribes that reside in Russia (and the norternmost part of China).

[Peter Green]

Is that Korean or Mongolian costume? It actually reminds me alot of the Yakuts in Siberia...or any of the various nothern Asian tribes that reside in Russia (and the norternmost part of China).

It's very much a Mongol costume, perhaps more so from what the men were wearing. The female costumes were a little more elaborate for the performance than what you'd normally see.

Having said that, the Northern tribes share a lot of common traditions, and many of those were brought together by the Mongols in their heyday, so I'd expect similarities.

But we checked and the group was out of Ulaan Bator.

That's a place I should get back to.

[Peter Green]

Do Koreans eat congee often? Much like how the Chinese do? And is it eaten in a similar fashion?
I've seen a few pictures of Korean congee before and all I remember is that it was accompanied by lots of small plates.

If you give Yoonhi or her friends a choice on breakfast, they'll have juk (porridge). But that's 'cause they can't get it at home.

One of the prettiest congees was put together by one of our Korean friends who came out to the WGF this year.

Talking to Jason, a lot of people here now eat juk as a health alternative. Previously, it was mainly for people with digestive problems.

Hope that helps.

Cheers,

Petet

[Peter Green]

October 12 – Icha (second phase)

The Koreans handle their evenings in a sensible, logical manner. They divide them into phases. After you’ve finished your first part (generally food and drink related), you then move onto the second phase – icha – (which, oddly enough, usually ends up being food and drink related). This in turn to be followed by samcha – third phase…..and you can see where this is going.

Jason had to pop out for a bit, so we made it back home to take over the girl. Content, we relaxed on the balcony, took in the evening lights, and had some pear and Armagnac.

We eat a lot of pear when we can find it.

Same goes for Armagnac.

But after an hour, Jason was back and wanted to know if we cared to come out for the evening. What could we say?

First stop was the batting cages over by Kangnamyok (Kangnam station), pretty much on the opposite side of the same district as Big Rock. Jason and the lads had a game coming up, and, for some odd reason, felt that practice might be a good idea.

Baseball is a big deal in Korea. Not as big as soccer (or football, depending on which continent you’re in), but soccer had the advantage of the World Cup madness here – which really was insane, with over a million out in red downtown watching on the megascreens that were set up. But anyways, baseball is big, highly competitive, with that “if Japan does it, we’ll do it better” attitude.

So, dotted around the entertainment areas you’ll find batting cages, with maybe four or five different cages in each, each with a different pitching speed.

Serena agreed with this whole-heartedly, as a trip to the batting cages not only means a chance for her to try her skills, but also that there’ll be video games and stuff for her to play with.

Most of it was pretty tame – shoot-em-ups and the like.

But then she found the punching bag.


The previous record on the bag was 808. Serena whacked it for 859.

This, obviously, drew the interest of some of the others, and we all took some shots. Nope, 859 was holding as the record.

One young fellow, with four female friends, rose to the challenge. He took a number of swings, and managed to break 700. On his last swing he put his whole body into it, and then ran straight out of the place, knowing what the results would be.

This obviously called for celebrations, so we cast about for a place to get a drink and some food (after all, this had been strenuous exercise).

By now I suspect I’ve communicated just how hard it is to find a place to eat or drink in this country. Kangnamyok in particular goes all night long. On the south side of the river, this is the main area for the study halls. This is where the kids go to study after they’ve finished their school. So this area is always packed with people coming and going, and that, in Korea, is a prescription for food and drink.



I was of a mind to try the small brewery places. There were three quoted by Jason and his friends with good draught beer. Big Rock, which we’d already covered (even though it’s not a micro-brewery, as they don’t brew their beer here, but ship from Canada); then there was Platinum, but that was over in Apgujeong (where I’d been drinking apple soju and snails the night before); and then there was Herzen, which was walking distance.




We were going to Herzen.



Very slick looking, and well packed. We grabbed a booth as the guys were on their cells calling friends to meet us (another part of icha).



We ordered up a proper beer, a five litre tower of their Helle,


And a platter called “hot bomb”.

Ordering things called “hot” in Korea is not the wisest move.




The “Hot Bomb” was a mixed seafood platter, all heavily marinated in gochujang, more chillies, and some more chillies. Of course, “platter” here means cooked in a sizzling pot served as a burn hazard to a table of drunks.

It wasn’t bad. The shellfish are always a welcome treat for me, as are the tentacles of most anything. Prawns I’m so so about, but there were plenty of takers. And the crab (of which there was plenty) was of the sort where you just bit in and the meat came oozing out into your mouth.

Besides the Helle (which was quite drinkable) Herzen also does a Weisse and a Dunkel.
Obviously, these are following the Munich traditions, and taste accordingly. Nothing at all wrong with any of these (I did work through them as a matter of professionalism, but not in 5 liter towers), but they weren’t particularly exciting. Still, while it followed the mold of the Paulaner houses across Asia, I found the beer tasted better.

Or perhaps it was the circumstances?

After a couple of hours in Herzen, it was getting kind of late, and we started to lose some people, with Yoonhi taking Serena home.

This led to an important question.

Samcha or call it a night?

Next: Samcha!

[Peter Green]

October 12 – Samcha - Phase III

Late night, early morning? All you really know is that you’re somewhere different, and it’s dark.

Our party lessened in number, but not in spirit (based upon percent volume) we stumbled out looking for bul dak (fire chicken).


We found what we were looking for – Red Station’s nearest outlet for burning hot chicken. And they were still open – just.


This was upstairs, so we did get some valuable exercise in.


Once up the stairs, we had a horrible thirst upon us, so we ordered some beers and chicken. The menu was a frivolity at this point in time.



We wanted something that would hurt us.

The chicken sits in a pasty marinade (as opposed to the wet marinades we’d observed earlier), and is then grilled on aluminum foil over flames, ideally to char on the marinade, and give it a hot crust to complement the burn that had worked into the meat fibre.


The bird came out, and….


We were disappointed.

It wasn’t dark and evil looking enough. We tried a bite. We called over the waiter to remonstrate. We complained that it wasn’t hot enough.

(Meanwhile, I could feel the chilis making the front of my mouth a searing burn of pain)

The manager came out and explained that they weren’t grilling it with as much of the paste smothering it anymore, as it had been extremely hard on their grills, and had required a lot more scouring to get it off, and pitting of the metal.

That sounded like just the ticket to us. We bullied the manager, and he went back to cook one the way we wanted it.

As a side comment, it’s good to be older in Korea. You can get your way most anytime with younger people. This even works with cops (up to a point).

We ate the first one anyways, and the fire grew and grew the more you ate.


When the second one came (and more beers) we could see the difference right away. One was orange red, and the other was orange red. But the burn on the second one was more intense, and the feel rougher, and more brutal. It was actually a bit of a chore getting through this plate, but at this point we were sort of committed (or should have been).


We pushed back from the table and left the poor staff to close up. It was after 4 a.m., and they probably were looking forward to getting home at some point in their lives.


The only remaining issue was to get a cab. This can be a tough thing to do in this part of town at this time of the night.

Cabbies in this situation are looking for the big fare that’ll take them to the suburbs. What they don’t want is a short-hop $5 or $6 ride.

What they also don’t want is a lot of projectile vomiting in their car, which is a serious possibility when you’re picking people up from this part of ttown at this time of the morning.

What you have to do is up the fare. The cab comes by, hold up two fingers. This means you’re paying double. Three fingers, you’re paying triple.

We ran with two fingers, and it worked.

And it wasn’t even dawn, yet.

Next: Ring of Fire

[milgwimper]

Domestic Goddess,

Umm I will pass on the silk worm larvae. Funny enough I can get that here, but I outgrew the taste of them a long time ago. Even my mother can't seem to choke them down anymore. But a stone ware bowl would be really nice! Don't be a rush to send it out though your box will take me a while to get it out to you. It takes me while to get anyones carepackage together, but it will get to you!

We are so on for a date for Yookhwe and whomever wants to come and enjoy the festivities! Yum! Don't know when but I can't wait! :)

Peter,

I had to laugh at the boxing thing. I bet he was surprised he couldn't even touch her score!
I never liked beer until I came to germany. Now the only beers so far I like are the hefeweizen, krystall, dunkle, and there is a dark beer here called kings something or other that is pretty tasty but I had it only once and can't remember the name. The beers here in germany tend to be much higher in alcohol than the states. I had forgotten is the alcohol content of the beer at the microbrewery in Korea high as 12.5 percent?

The crab looks good, but then all crab looks good when you can't get them here, or of you can it is mighty expensive.

Puldak so yummy looking. I wonder do people ask if you can handle the heat? The problem I had in Korea, once in awhile people would try to water down the spiciness of my food. They didn't think I could handle the heat and then I would have to ask them for more gochujang or gochugaru to make it spicier in Korean. It didn't happen most of the time but when it did... Usually they say that foreigners can't eat spicy. They should come and eat at my house I would incinerate their lips But luckily it hasn't happened in a long time.

[Peter Green]

Puldak so yummy looking. I wonder do people ask if you can handle the heat? The problem I had in Korea, once in awhile people would try to water down the spiciness of my food. They didn't think I could handle the heat and then I would have to ask them for more gochujang or gochugaru to make it spicier in Korean.  It didn't happen most of the time but when it did...   Usually they say that foreigners can't eat spicy.  They should come and eat at my house I would incinerate their lips    But luckily it hasn't happened in a long time. 

Milg,

There've been a number of queries along the lines of "can he eat this?", but I've got my entourage along, so they'lll yell them down.

Once they get to that stage, beyond the innate politness level (which I do admit is hard to get past here), a national pride thing kicks in and its "let's try to burn the white guy's mouth out".

Luckily, I've had training.

[Peter Green]

Man, two weeks and change goes by just like that.

I'll continue to write, probably more diligently, but it's a 5:00 a.m. wakeup tomorrow so Jason can take us to Incheon to catch our 9:50 flight.

The champagne is gone, the Macallen is finished, and we're trying to get 24 to play on the screen.

They think they've got it on.

More soon (once we get off the planes), but it won't be real time.

Cheers,

Peter

[milgwimper]

Man, two weeks and change goes by just like that. 

I'll continue to write, probably more diligently, but it's a 5:00 a.m. wakeup tomorrow so Jason can take us to Incheon to catch our 9:50 flight.

The champagne is gone, the Macallen is finished, and we're trying to get 24 to play on the screen.

They think they've got it on.

More  soon (once we get off the planes), but it won't be real time.

Cheers,

Peter

YAY! Can't wait to see more Peter!

[Peter Green]

We're back. I've even put in a day at the office...yes, I do actually go to the office from time to time......

First good news....like Sheena, I lost weight on the trip. Not a lot of weight, but I weighed myself when we got in this morning and I was 3 kg down from when we left.

Okay, as a percentage, that's pretty much negligible, but I still feel good about it.

I'll joke about it, but Korean food is healthy. First, there's not a lot of frying. Grilling is the order of the day, or broths (the chigae that must accompany a meal). You'll get your fat requirement in, but it'll be countered with a lot of fresh greens and veggies.

The result is we ate a lot, but it didn't stick (which is part of the "rail thin" comment from earlier).

And you walk a lot. Seoul can be navigated by car, but you're often best off in town relying on the subway for long hauls. But, while faster, you should still expect to do a lot of stairmaster workouts getting to and from the trains.

Second bit of good news is that my liver and I can take a rest from party time and get some writing in.......yeah, maybe the "good news" part there is debatable......like most trips, the more fun you're having, the harder it is to concentrate on writing, and the more you want to be in the moment. I've so far written up only five of the 15 days of a trip that's just over!

Okay, that's enough babbling. But now you know that this isn't ala minute anymore.

[Peter Green]

Oct 13 – Dancing In The Streets - Hondae




Dawn….or what felt a lot like it….maybe not….okay, okay, it was noon. The only reason we were up was because Jason had a baseball game he had to be at.

But, given that we were up at what I must admit is a very civilized hour (no questions about drinking in the morning), we felt it best if we put our time to some cultural use.

One of the items that came up on our agenda was the Hondae Street Art Festival. Reading about it in the local rag we’d picked up at Big Rock a few nights earlier, it seemed worthwhile.

More important, it was happening during our time frame.

I’m not one to whine and moan (much) but our timing, locked in as it was to the holiday here (the second ‘Eid) placed us firmly between a number of cultural activities. We’d arrived too late for the K1 events that were run in Korea (if you aren’t a fight fan, then I’ll explain that K1 is a Japanese muay-Thai-ish league, but with really, really big guys) which Jason was following, and too early for the Icheon Rice Festival, which would’ve been a lot of fun with Doddie.

We were also a week too early for Club Night and Hallowe’en.



Club Night happens the last Friday of every month in Hondae (Hongik Daehakkyo – Hongik University). For a reasonable sum you get one ticket that gets you entry to a bunch of clubs, and a drink in each. But the real treat (at least for old people like us) is to settle in on an outside table in tent or stall, and just people watch, as the place is a near riot all night long.

Ahem!.....Not that I’m suggesting the Koreans party all that much……..

We didn’t spend enough time touring the different student areas, each around its own university, but there are quite a few distinctions between them. Hongik is known for its music and clubs, with not much shopping to be had, in comparison to Ehwa Women’s University, known for the fashion shopping all about. We were by Soukmyong and it was more of fast, fun eats (and I’ll talk about that area later).

But, let me get back on track.

Out of the house and on the subway, we had our first taste of subway sales. Although this wasn’t really sales in the commercial sense.

Our first was the proselytizer. Shorter than Serena, she made her way down the compartment calling out the benefits to our eternal souls.
Here let me stray from linear time again.

A few days later, it was CD sales. A book of 8 CDs for 10,000 Won. The fellow came in with a stereo atop a hand carry, and played the rhythmic muzak of many a restaurant we’d been in over the course of our trip.

Plus, you received a booklet with all the lyrics so you can sing along.

Be still my beating heart.

There was a reprise of this on our last day – the 22nd – when another fellow ran the same deal.

And there were the beggars, with nothing really to sell, but who just needed a hand-out. Like the old lady, all 3 feet of her hunched over stature, who would approach the middle-aged salarymen sitting on the benches, and place her face a few inches from theirs, holding out a chicklets package (or its Korean equivalent), until he invariably relented and gave her some coins. (Okay, she did, technically, sell him the chicklets, I suppose).

But there were others, the blind or infirm, who would always have some horrid accordion music playing, a harbinger of their appearance as they moved inexorably through the train’s compartments like an irritation through the lower bowels.

Another fellow came aboard well dressed, looking very typically Korean office guy. He apologized for intruding, but let us know how lucky we were that he was there to sell us the most wonderful portable razor for only 5,000 Won. These are extremely hard to find, you know. Perfect for travel and airplanes. These would cost much more – if you could find them – but, as our good luck would have it, the importer of these had them seized by customs. His group (and perhaps “group” is the best word) had come into possession of these wonders of technology through the good graces of the Customs department at surely a bargain price, and were happy to pass their good fortune onto us.

But, by far the greatest, was the man who boarded our compartment one day and proceeded to slice a cucumber and place the slices on his face. Just the thing we needed, cucumbers for facial massages. And to get these, we needed to buy his pocket slicer, which sliced vegetables so thin that they wouldn’t fall off. Not at all. Yoonhi had wondered as to why his arms were patched with bandages, but these were actually potatos, which he set to slicing with a passion and then slapping on any patch of bare skin. “It’s good for your face! It’s good for face massage! It’s so thin and juicy, it won’t fall off!” At which point he set to shaking his arms and face like Jim Carey.

Maybe it was Jim Carey?

Yoonhi would’ve bought one of those if she hadn’t been laughing so much.

As usual, I’m not doing a particularly good job of staying on track.

Once we’d emerged, Morlok-like (Morlok could be a Korean word!) to the surface, we made our way as per directions up-hill towards the university in search of the art fair.

As you’d expect, we only got a block or two when hunger pangs set in, and I had to find something quick for Yoonhi and Serena.

I dithered for a short while, considering the local options of juk (congee, or “traditional Korean porridge)


quickly tossed out the idea of anything remotely Western (even spaghetti western)


was quickly dissuaded form just getting some drinks

(in case you’re wondering – Ho is short for Hof)

And gave a moment to trying to figure out the truly odd (but intriguing)



We settled – after an iimpatient elbow in my ribs – on a bright, airy, and very informal donkatsu place.


(I love the plastic food displays. Someday I’d like to decorate a room in my home with them…..of course, Yoonhi may not stay with me under those conditions…..maybe I’ll just stick to enjoying them vicariously?)

Now, this may sound like a disloyal abandonment of Korean values, but, while items such as sushi (hebap) and others are quite different, they really like some Japanese foods. Donkatsu is one of those foods.

The joint – Midarae – was on a walkup (like the Taco restaurant above) and benefited from a lot of light.

Nothing fancy, very much a typical university place, with good prices, cheap seats, and no nonsense tables, but all still with a certain élan.

The girls settled on udon, while I stuck to my guns and went for donkatsu (breaded pork cutlet).

Now, another dish I’m fond of is karebap (curry rice). It’s one of those great comfort foods, and when I lived alone after university I would often get by for a week off of one big pot of kare with whatever scraps I had at hand to perk it up. But, I was beginning to appreciate that, with only two weeks and change in-country, we were going to have to make some sacrifices.

So, I chose the kare katsu.


The cutlet was crisp, and very hot, fresh from the fryer. The kare was okay, but a little disappointing, not having quite the texture and depth of tumeric that I really like in kare bap at home. But, hey, it’s pork! Who am I to complain?

Notice, too, that this may be a “Japanese” restaurant, but there’s still going to be an accompaniment of kim chi with any dish.

Also, instead of salt and pepper, you have shakers of gochugaru (chili powder) if things get a little “too foreign” for the Seoul palate (my in-laws carry small containers of gochujang with them when they dine out at non-Korean places in Canada).




Serena had to have udon. That was one of those non-debatable things. I’ve seen her go through four bowls in one sitting when the owners have decided that she’s too cute not ot have refills.


And it was perfectly good udon, with lots of fresh greens, fish cake, tofu, and gim (seaweed/nori) to go with the thick, slurpable noodles.



And my fashion-plate of a wife went with kim chi udon (I told you things don’t get too foreign here). Much the same as Serena’s, but with, you guessed it – kim chi.

There was also a kim chi donkatsu which I would’ve ordered except that I’d really had my sights on the kare.

The bathroom was interesting. Yoonhi came back asking for the camera, and babbling something about “soap”.


This was the first – but not last – time we saw this. Impaled upon a metal spike, it had overtones of Vlad the Impaler crossed with Brad Pitt in Fight Club.

The troops fed, we marched uphill, looking for any traces of an Art Festival.

Not a hope.

Finally, after getting a lot of “no idea what you’re talking about responses” (my favourite was “I only work here at Starbucks!”) somebody told us to check out Hongik Park.


This was a small park, with a pleasant play area for little (real little) kids, and lots of paved areas. There we found the “Street Art Festival”.


It wasn’t quite what we’d been expecting.

It was fun, mind you. Lots of “stuff”. Shoes and boots, hand decorated. A lot of inexpensive jewelry that Serena reacted to like a cat fallen into a crock pot of catnip. And cute little figurines and so forth. But way more of a rummage sale or flea market than an “art festival”.

Still, it was fun to poke around, and get a sense of the innate “cuteness” that permeates a lot of Korea. The country gets a little too much bad press lately for the grimmer side of things (although I may rewatch Old Boy tonight).

We ambled back downhill, admiring the plethora of clubs and bars that were packed solid here. I was wishing it was closer to Jason’s place, as this would be a lot of fun in the evening.

Plus, Jason had mentioned what could be a great new taste sensation that he would normally have here.

Tuna cheese ramyun.

But I’ll talk more about that later.




Serena whooped, and we looked to see some young ladies passing out pamphlets for a café. As you’ll recall from Beijing, Serena is never going to miss a photo opportunity, and insisted that she had to get a shot with each one we found.



For my part, I found the popped-rice guy, his wares out for sale from his truck. He was giving me the evil-eye, so I wasn’t able to get a shot of the bbang, which does the popping (but Doddie has a shot of one ofthese these).


You gotta ask the question….who’s going to eat all of that? I guess a certain amount is being bought up by the bars in the area. But I would typically see rice puffs sold in bags this size. This may remain one of life’s great mysteries…….


This was another of those mysteries.



And did I mention that there were some bars?



As you’d expect, all of this shopping and looking at stuff was taking a lot out of us. We came across a waffle stand.



This place had a pretty good line-up waiting on grilled crispy flour. We weren’t going to go against the flow, so we lined up too.

In the West we generally think of waffles as a breakfast thing, but in Asia (and we’ve talked about this before in Thailand) you come to realize that waffles are good any time of the day.

You just need to think of it as a corrugated crepe.



Serena and I were morally torn. To have the waffle with cream, or with chocolate. We did the inevitable yin-yang, and had half of one and half of the other.

Serena preferred the cream, and I ended up with the dark side. It was good.



Fun. That’s the impression that sticks with you. I wouldn’t say that I was kicking myself over my timing – missing Club Night – but I was beginning to wish we had more time here.

This town was definitely growing on me.

Next: Time To Get Out of Town

[C. sapidus]

Oh, I do enjoy your trip reports.

First good news....like Sheena, I lost weight on the trip. . . . I'll joke about it, but Korean food is healthy.  First, there's not a lot of frying.  Grilling is the order of the day, or broths (the chigae that must accompany a meal).  You'll get your fat requirement in, but it'll be countered with a lot of fresh greens and veggies.

The result is we ate a lot, but it didn't stick (which is part of the "rail thin" comment from earlier).

And you walk a lot.

I can see next dieting craze: the Korean “4-B” diet – banchan, broth, bulgogi, and bipedalism. It would probably work pretty well, for anyone who stuck with it and had a serious taste for chiles.

. . . as they moved inexorably through the train’s compartments like an irritation through the lower bowels.

[SheenaGreena]

that's it. I'm breaking up with my boyfriend. I showed him the pic of the grilled pork with the grilled garlic and said "hey, how f*cking awesome does this look?"

He replied: "Is that pork? I don't like pork, that looks gross"

wahhhhhhhhhh, what did I do to deserve this?

anyways...I don't think I could loose as much weight in Korea as I did before, because of my beer drinking. However, the beer in korea is pretty gross and soju does go much better with spicy food.

[Peter Green]

that's it.  I'm breaking up with my boyfriend.  I showed him the pic of the grilled pork with the grilled garlic and said "hey, how f*cking awesome does this look?" 

He replied:  "Is that pork?  I don't like pork, that looks gross"

wahhhhhhhhhh, what did I do to deserve this?

anyways...I don't think I could loose as much weight in Korea as I did before, because of my beer drinking.  However, the beer in korea is pretty gross and soju does go much better with spicy food.

Don't give up on your man just yet, Sheena.

Check his reaction to the kop jang. It may bring him back.

I'm going to have to write something soon about soju, aren't I?

[SheenaGreena]

yes, please do.

Despite what alot of people say about soju, I really enjoy it. It cuts through the greasiness of a lot of grilled meats and spicy food. My father says its like drinking embalming fluid :/

[Peter Green]

October 13 – Truck Stop

We arrived home just ahead of Jason, torn pants and dirt stains from slides into home plate (him, not us – we won’t discuss me soiling my pants). We needed just a few minutes to gather the overnight bags, wash, and head downstairs.

We were hoping to make the East Coast by a reasonable time. Our ultimate target was Seoroksan – a national park reknown for its beauty, but we figured it would make more sense to stage to the end of Hwy 50 for this evening, and do the rest of the drive (about an hour and a half) in the morning.

With light, the drive was interesting enough, and familiar. We were taking the same route to Icheon, where we’d been to see Doddie just a couple of days before. Along the way we passed the new “sleeper” communities established to take the overflow of Seoul. These are commuter towns, fairly new, pulled up from the soil and rock around the big city, and home to a lot of people.

And all of these people were on the road with us, trying to get home on a Saturday night. Or else to get out of Seoul, at the very least.

It’s been a long time since I’ve had to deal with traffic like this. Sure, in Bangkok it’ll snarl to a halt, but then you have the option of getting out of the cab and just walking it, or grabbing a motorcycle taxi and getting through. But here, there are no options. You tough it out.

And it does move, but we were getting a little nervous as to how long this would go on for. All the way across the country?

We didn’t need to worry so much. After Everland (the main amusement complex for Korea – safari park, water park, amusement park……I sort of see why Park is such a popular name) the snarl broke up and we made better time.

Darkness fell after that, and we put a video on (Season 1 of 24). All Korean cars have a screen of some sort. Often video, but more sensibly a GPS. Jason, however, holds that owning a GPS takes all of the challenge out of driving, and so refuses to put one in the car. This relegated me to reading Korean maps intently in the dim light of the video, checking on just where we were.

Fuel and food were running low, and Jason was getting a bit tired, so we started looking for a place to top up.

We pulled into the Yongin rest stop, and we tumbled out of the car into the chill of the evening. The weather had taken a markedly colder direction, and for the first time we were digging out our jackets.

Truck stops (and that’s what this really was) are just like anywhere. Big. The cafeteria was a cavern of a building, with one wall holding the open kitchen, all huge pots of boiling broths and extra-sized woks. Metal cutlery was on offer, and water stations were up near the entrance, with paper nakpkins dispensed from the pillars. There was a small convenience store on one side where you could buy soft drinks, beer, and soju.



It all looked pretty familiar, with just a few twists. But the menus looked good. Lots of chigaes, and some interesting fried things.


Yoonhi went for soon tubu (soft tofu). This came with mu kim chi, some vinegared miyok (kelp), and peachu kim chi. The tofu itself wasn’t what she’d been expecting, broken up into almost a ground beef texture, rather than the silky smoothness she’d been thinking of. Still, it was edible, and she was hungry.


Jason had bibim bap, which he averred was one of the least impressive he’d ever had. There were about 8 items in the ingredients, and the rice was fresh (otherwise there’d be a riot), but the flavours and textures were just that little bit off.



Serena drew the grand prize. Chicken nuggets and French fries. While the chicken nugget was hot and edible (if nondescript) the fries go down as some of the worst anywhere. Never, ever, ever order anything Western in these places. It’ll get made, and then sit around for days because no one wants to eat it. These things were cold and soggy, and too thick to have ever been properly cooked through here. Korea does not do a lot of deep frying, outside of some of the specialty street food carts.



I lucked out – fish in a blender! Ever since Jason told me about this, I’d had visions of Dan Akroyd with the Bass-O-Matic. Namwon chueo tang – loach soup. The loach, a bottom feeding scavenger with all the charm of a juvenile delinquent catfish is put in a blender and gleefully given a carousel ride, then his remnants go in to the soup, giving it a delightfully thick texture, with chunks of the fish rumbling down your tongue. Sure, it may look like the end product of a late night eating spicey chicken, but it tasted good!

And my rice was better than everyone else’s, with little yellow flecks of millet giving it some variety.



I felt pretty good about all this.



My meal came with an odd extra. Green tea laver. What does green tea have to do with sea weed? Opening it, we found four packaged sheets of gim (nori). It tried one, but couldn’t tell any difference. I wrapped another around a hunk of my rice, to see if that set anything off, but no dice.

So I shared the last sheets with Serena with some of my rice. After the disappointment of the fries, she needed it.

Fed, we ran into a problem.

No gas.

This stop just did LPG. Almost all of the SUV’s in Korea run on LPG now (and almost all the rest on diesel). Fuel is expensive here, running $1.50 upwards a liter. That doesn’t stop the Koreans from driving. They love their cars, with probably 70% of the households in Seoul owning vehicles. And this in a city with good rapid transit and no parking.

Anyways, we spent the next hour nervously looking for a fuel stop on the freeway. We could’ve gotten off, but then you have to pay the toll again to get back on.

And we’re cheap.

Still, we didn’t need to worry too much. We found fuel and weren’t stranded and forced to resort to roadside cannibalism.

Next: Jyeongpodea

[milgwimper]

Peter,

Waffles! Oh how I much love waffles, and the waffles here in germany are so good, but so far I have only found them in the festivals, and no street vendors or shops so far that sell my waffles. But your waffles from korea look so tasty! It made me crave them so very badly.

I had to laugh about the impaled soap. I saw that the first time about 8 years ago, and it threw me for a loop.

Hmmm now you have done it either I have to find me some udon noodles or I need to get the ingredients for Kare rice. Darn you!

Congrats on you losing weight. I love going to korea for that reason alone, but you know it is all about the food.

Well I am glad you made it safely back home!

Edited to delete butterfingered smilies.

Edited by milgwimper, 25 October 2007 - 09:25 AM.

[Peter Green]

Thanks, Milg!

I'm having some issues with photos just at the moment, but hopefully we'll be sorted out and up soon.

Next'll be something wet.

Cheers,

Peter

[Peter Green]

October 13 – Crabs



We found our way down to Jyeongpodea, past the llagoon and onto the beachfront. Parked the car, and checked door to door at the motels until we could find one with a beach view.

Shelter out of the way, we needed sustenance.

When we’d arrived on the strip - and strip is what it was, a street of restaurants and motels fronting onto the beach – we’d passed about a kilometer of seafood places, with motels clustered down near the southern end by the lighthouse. Food wasn’t going to be an issue. What was going to be an issue was which one.

At Icheon I’d noted that the Koreans are really, really good at getting people into their shops. As we’d walk by, we’d be inveigled by “Please come inside, we’ll make the food especially tasty!” and “we serve the best seafood here! Please come inside!”

My favourite, though, was “There’s a reason everyone is here and the other places are empty!”

But we weren’t to be influenced by such shallow ruses….well, not unless it was a really cute girl, maybe…ouch!....okay, we were not going to be influenced in such a manner.

Our decision would be based upon the range of seafood, and particularly upon the shellfish and crabs.



Based on the tanks of stuff outside, we settled on a place offering special charcoal grilled clams – subol jokeagui.



They had crabs, too.



Between all the different tanks they offered spider crabs, Dungeness crabs, and Alaskan king crabs.


And they had a great selection of shellfish, the sort that we don’t see in British Columbia, things that belong to the cold Pacific waters off the East Coast of Korea. There were clams that looked like mussels, but were the size of my forearm. And then there were the mongae, which I have always described as dokgaebi food (the dokgaebi are the guardians you’ll find inside the gateways of Buddhist temples. They’re armed with nasty looking knobbed clubs. Those clubs are mongae – at least to me).


Inside it was functional The cashier by the door, and the tables raised. Our shoes came off, and we sat about the low table, cushions spread about.



The décor was…crabby. The shells had been cleaned, and comments of satisfaction had been written on them. The modern carapace school of décor.

It was curious cutlery. This is the first place we’d seen with disposable wooden chopsticks. The Korean metal chopsticks are so taken as a matter of fact, the long plastic container with spoons and ‘sticks (jotgarak, which is shortened to jogal), that this came as a shock.

Even more intellectually crippling was the use of paper cups for water. What was going on here? We always get metal cups for water. What was going on here?


There was a tin plate of onions and tomato for working up a sauce for the clams. And there was a wonderful miyok guk (seaweed soup), with a clam based broth that had me dipping in again and again.


And there was the usual accompaniement of extras. Carrots, cucumber, garlic, and chilis (and the chillis were chopped! Normally the chilies are served whole, and we would just dip them into the communal ddeanjang and chew in order to balance the spicieness of the meal.


Noticing that the bottles were piling up around the other tables like snowdrifts in the Rockies, we figured we’d better do our part. We started with Seoljungmae Plus – “special reserve” (what it was reserved for, we know not).


The clams were as fresh as you could ask for. You could still see them squirming slightly, shutting down when prodded. These were big, and extremely meating, the internals with a lot more detail than we’re used to in a bivalve.



The orange mongae, stripped of their clubbiness, were a chewy treat. These are eaten raw. Beside them in the basket were the dark red tubes of the ggeabul, a long worm of a thing that twisted and yawed it’s mouth in the tank outside. They’d been skinned and sectioned, but they were still flexing in the basket.


The clams were tossed on the grill, as was the aluminum plate. When they’d said charcoal grilled, they’d meant it. The cooking was done over a yeontan, the charcoal tubes used in the past for heating in Korea (and still the basis for home heating in China….also part of the basis for air quality in China).



While the clams were popping open over the heat, Yoonhi was growing a little concerned by the squirming going on in the basket in front of her.

She was a little slow about digging into these.

Me, I found the ggeabul, while crunchy, didn’t have too much wriggliness left in them once mastication was underway. The flavour itself was slightly repellent, but nothing a dollop of gochujang couldn’t cure.


The seoljungmae finished, Jason showed us the small plums in the bottle. He distinctly advised against trying these out as a taste treat, as he’d done so in the paste. When these guys are done as far as the drink goes, it’s the end of the line for them.


The plum based liquor had been okay, but wasn’t a great match for the shellfish (it was okay with the squirming bits). We switched over to Chongha (13%), which was “cool and fresh”.



The crabs were prepared outside, cast into the steamer box in full view of their comrades




and then steamed alive on the spot. I suspect it must be kinda grizzly for them, but they taste so good.



We tried the Oga – which was a blackberry based soju. And then we switched to cheoum charang (“like the first time”) soju, which comes with its own cooler housing. This is the soju that competes with Jinro’s chamisul (“real dew”) in the 20% range.


The Alaskan king crab came out jointed, with the legs snipped up the length so that getting the meat was no problem at all. I like it when things are easy.


Once the crab was demolished (as well as the soju) Yoonhi started having some fun with her remaining food, poking the ggeabul and seeing what reaction she could get.


More food seemed the thing to do. We cast about, and found a sign on the wall advertising abalone ramyun (jeongbok ramyun). This was packed with prawns, leeks, scallops, clams, sora (a bigger version of the snails we’d had with the apple soju) and abalone, and was just as good as it sounds. It filled in the gaps around the bits of clam and crab meat we’d been feasting on, and helped to mellow things out.

Meanwhile Yoonhi continued to torment her dinner.


I did a quick tour of the tanks, and bullied the owners into turning up some more shellfish (actually, I was quite willing to pay for more, but in these places shellfish are generally just provided as an accompaniment).


We tossed the clams onto the grill, and waited for the pop.


When they open, it is with a pop. It’s a sudden release, and the top flies open like the hood of a Datsun 510 going down the freeway.

Once open, we’d dredge the meat in the tomato onion sauce (which was thickening nicely) and then pop the tidbits in our mouths.

Obviously, this was thirsty work, and we needed some more soju. At this point, we hadn’t given Jinro their chance, so we ordered a bottle of chami sul.


things were winding down. The bottles were empty (how did that happen?), the soups were done, and the litter was impressive.

We paid the bill and went looking for dessert.

Waddling back down the road, we admired the pyrotechnics. Along with eating, the next best thing at the beach would be exploding things, it would seem. Each of the stores had tubs of rockets for sale out front.


Close by the fireworks, we spotted dessert. A freezer chest.

The contents of Korean freezer chests are always interesting. The Koreans have an incredible variety of frozen bar thingies.


Pride of place (or at least the neatest) where the injolmi bars, which appears to be frozen glutinous rice cake.


I found the pear flavoured slushy. Inside was a coke bottle shaped plastic tube that took some serious massaging to get to the point where you could take it down.


The taeji bar was great. Sorry, my shooting was off. The name is “pig bar” and there’s a well dressed swine on the right hand side, dressed in tux and tails. Disappointingly, there was no pork in the bar. Rather, it was a layer of cake around a berry inside, with chocolate and “stuff” on the outside.

There were two types of dark stuff on the the outside. She suspects one might have been an approximation to chocolate, and the other was supposed to be bacon bits. Yoonhi cannot claim to have tasted any pig flavour.



Serena, having no sense of adventure, fell back on her favourite, the Rich Bar, which is just full cream frozen on a stick (with a bit of vanilla flavour).



And Jason wrapped up with ice cream and cookies on a stick.

Next: Shute! We’re On The Beach

Edited by Peter Green, 26 October 2007 - 10:01 AM.

[Peter Green]

October 14 – On the Beach



I awoke to the sound of the sea.

On the East coast of Korea this isn’t the soft murmur of waves that I’ve grown used to in the Red Sea, Gulf of Suez, and the Arabian Gulf. This was the sturm and drang of the open Pacific, big waves crashing in, rhythmically pounding the shoreline.

If I waxed any more poetic you’d be pulling me out of someone’s ear.

I’d like to say I awoke with the dawn, and I did. I just didn’t get out of bed to watch the sunrise with Jason and Yoonhi.

Both of them went back to sleep immediately after.

I did, however, get up early enough to pretty well have the beach to myself. Maybe 8:30 a.m. I went downstairs and tried to find a cup of coffee.

Not a hope.

There were some coffee shops, and they were open, they just didn’t have anybody in them. If it wasn’t for the odd car going by I’d have wondered if I’d stepped into some post holocaust end of the world scenario.




I made the most of it, admiring the tanks of food waiting to be eaten, but it soon became apparent that whoever was providing the service in these places was doing so vacariously.

So I made do with a stroll up the beach to the lighthouse, beyond which I saw more restaurants and eateries, all likewise open with no sign of life.

I amused myself for a short while with the hanging squid which were occupying the fences and clotheslines where ever you looked, but you can only take so much enjoyment from a dead cephalopod. Trust me, I’ve tried.



At this point, I figured it was time to get the family out of bed. There were enough stragglers about on the beach that I could argue it was justified.



Now, I could do this one of two ways – easy or hard.

I like easy.

I slid the phone open and called Yoonhi in the room.

Why is it that no one can ignore a phone? Is it the modern day Siren that lures men (or more specifically women) to their Fate?

Be that as it may, it worked. We packed our bags, did one last check of the room and admired the view, and went looking for lunch.

We had done shellfish last night. What I wanted right now was sashimi. Or rather hwae. This is a little different in Korea, with the cuts being smaller, as are the fish.

But, I’m getting ahead of myself.

We found a place with a good patio so we could enjoy the (somewhat bitter) day, and breath in as much of the ocean as we could (okay, you get used to the squid drying everywhere).

Songpo Hwaejib.



This place had the biggest patio, and also a string of photos embellishing the eaves. In Korea – as in many places – the calling cards of the rich and famous are usually put up on display (heck, good friends and passersby qualify, too). Jason actually recognized some of the folks that he’s worked with, and he pointed out the current mayor of Seoul, Oh Sehoon, whom he expects will be the country’s next president (Yun Boseon had done this back in 1948, but he only lasted half a year).



There are a lot of reasons why I like seafood meals in Korea. One of the best reasons is that the fish or crab or whatever is the main is almost always preceded by a plate of the most interesting shellfish you can imagine. Some of it may be mundane, such as the buttery sweet prawns, or delectable oysters, while others, such as snails and mongkea aren’t the type of things you’ll see in Vancouver.

Oh, lest I forget, those were pearl onions in the middle of the plate. And the white shredded stuff we took at first to be Asian radish (“mu”), but had too much of a noodly, crunchy texture to fit that bill.



For condiments, there are fresh greens, ddeanjang, carrots (this isn’t something we normally see), and garlic (which is something we see). The bright green paste is, of course, geja (“hot mustard” – wasabi is a particular type of hot mustard). The little dumplings were rice cake stuffed with sweet bean (songpyon). Yoonhi hoarded the lot of them for herself.


And I can’t quite remember when, but some crisp vinegared seaweed showed up on the table, too.


The miyok guk (seaweed soup – you should be recognizing this name by now) was as good as expected, with the clam broth we can’t get here. There was a very good pajeon (green onion in a flour pancake), with bits of squid and octopus.

And, of course, potato salad….with lots of mayonnaise and fruit. Gotta have mayo and fruit.



After the shellfish (or perhaps during) came the mackeral. All oil and oozing flesh. It’d been freshly grilled, and delivered to the table as the harbinger of the main event.



The hwae was a soft fleshed, delicate white meat. I’d want to say snapper, but we forgot to confirm. As you can see in the picture, this Korean equivalent of sashimi is cut thinner, and more delicately than in Japan, which uses a heftier cut. The Korean style is to serve a complete fillet, of one piece, laid out whole upon a bed of something delicate (here more of those white noodle-like things).


As we progressed with the meat, the remnants of the fish are brought out as a maeuntang, a soup of the head, guts, and bones in a great seafood broth. (Yoonhi’s starting to salivate again).

The soup finishes the meal. We push back conentedly, and take in the beach, the traffic, and the restaurant. It’s a far remove from the hustle and bustle of Seoul, but still very much Korea.

It’s a pleasant place. We missed the opportunity to do some tandem cycling around the lake in behind the beach (which was quite a pretty view from Jason’s room), but that’s what happens when you get up around noon.

We had a drive ahead of us, and so piled into the car to head north, off of the expressway and hugging the coastline. Most of the beaches were fairly pristine, untouched by development. This is because most of the access is shut off by fences and razor wire, a precaution against those late night mini-sub visits from the Northern cousins. It’s worth noting, though, that a lot of that fence is now acting as a squid-drying facility.

I also liked the watchtowers. These were dotted along the coastline to keep an eye on things, but a number had now been painted up to look like those tubby little mushrooms we’d been eating on the grills – round brown cap on a white stem.




It was a Sunday, and the towns we passed through were thick with drying fish – pollak and skate in particular. And everywhere there was drying squid.

Chumonjin Town was holding their 9th Annual Squid Festival, and we did debate stopping for it, but the place was a zoo as far as traffic went, and our primary objective was still Seoraksan, so I contented myself with some drive by shooting.



I did raise the question……

"How much dried seafood can one nation eat?"

“A lot”, said Jason.

Next: Banffu

Note: my reference source made me correct the name of the restaurant....it's Hweajib not Huijib. I've warned you before I'm bad at transliterating.

Edited by Peter Green, 27 October 2007 - 11:24 AM.

[milgwimper]

I so want to go to Korea and eat mounds of seafood. Actually I wouldn't mind going anywhere where seafood wasn't so expensive, but Korea would be great. Hwe, gochujang, and perilla and lettuce so good so addictive. I am hungry so very hungry.

[SheenaGreena]

oh my god

I want to eat that whole plate of hwae and then finish off with that maeuntang. I love to put lots of kkaenip in my maeuntang if I have any leftover.

are you sure korean sashimi is thinner than japanese sashimi? I always thought that that the korean version is much thicker than the japanese one.

I still can't believe you ate that gross looking worm thing. Ughhhh, I can still remember those things writhing in a tank full of water at a seafood market. They look like really gross peeled penis worms

barf ):