Our time is Korea is quickly coming to an end, so I've decided to highlight Korean food for the next two months. Korean food has grown on me, very slowly. Most recently, I like the cold noodle dishes--amazingly refreshing on hot summer days. And gochujang, the spicy red pepper paste found in most everything, can become addictive!
Makkguksu
On a recent hike with staff from my school, we stopped for Makkguksu at one of the many outdoor restaurants. Buckwheat is grown in and around Chuncheon and Makkguksu is one of the regional specialities made with buckwheat noodles. In Makkguksu, the noodles are served cold with an icy broth, vegetables, kim (seaweed), sesame and gochujang.
Dottori
Almost all Korean meals come with side dishes called banchan. Here we have a gelatinous acorn jell (the brown part--called dottori). It's mixed with vegetables (truth plant), kim, sesame and gochujang.
We also had a potato pancake with vegetables and soy dipping sauce. To the left is a version of kimchi made with greens. Any number of vegetables can be kimchified, but the most popular version of kimchi is made with cabbage.
William
This is my favourite little student, William. He is the son of the administrator and accompanied the staff on our hike. In this picture, he is taking pictures of me with his phone using a program that hideously warps my face. It's quite funny!
Other hikers enjoying everything under the sun... including a milky white rice wine called makkeoli. Sun + mountain + rice wine...not sure that the result of this equation is always positive.
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