Posts Tagged korean

Kim chi

Korea is known for their spicy kimchi.  It is served with every meal, and if you ask any Korean they will tell you their grandmother makes the best kimchi.

To make kimchi you must have a kimchi pot.  This is a pic of old upside down kimchi pots of different shapes and sizes.  You get the point of what they look like.   That’s my little head in the middle…

The ingredients must soak first.  While walking in the night market of Dongdaemun we ran across this giant tub of cabbage being prepared for kimchi.   I thought it was hilarious they used a crate of soju bottles on top.   Onions will be chopped and added.  In the bowl to the right, you can’t see, there is a huge pile of red pepper powder, salt and some other ingredients I couldn’t recognize.

Once the cabbage is drained and spices are added, it will be placed in a kimchi pot and buried in the ground.

Kimchi can be eaten right after making, but is best when it ferments for at least 2 weeks.  I have heard that some kimchi is left as long as a few months.  Originally, kimchi was made to be consumed in the winter months when the crops weren’t in operation.

There are over 100 different kinds of kimchi.  The most common is made from cabbage.  Other varieties include radishes, cucumbers, bean sprouts or onions.   My favorite kind is cucumber.

That´s A Lotta Kim Chee! Kimchi at Kimbap Chunguk! So Many Kimchis

Kimchi is definitely not for everyone, but you can’t come to Korea without trying it a few times.  Every restaurant has their own special recipe and it tastes different every time I eat some, which is quite often.  A good way to eat kimchi is hot, cooked on a grill.  Soo good.


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Weird Chocolate Ice Cream

I normally don’t eat chocolate ice cream.  In fact, I normally don’t even like chocolate ice cream.  But for this, I had to experience it first hand.

Wrapper.  From the outside, it looks normal.  Except the turtle looks a bit like he’s trying to get frisky with that tiny circle guy.  What??

Looks like a peanut.  Super funny.  Almost too cold to handle.

The ice cream is encased in a balloon.  I have never seen anything quite like this.  Never.

You cut the tip of the balloon and then after the ice cream melts a bit, it squeezes out the top.  But to really eat the ice cream, you have to suck on the balloon.  Soo strange.

:razz: Empty balloon.  Shrunk and shriveled the ice cream has been eaten.  Not bad, but I wish it came in different flavors other than chocolate.  A good coffee or caramel ice cream in a balloon would make me happy.

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My Dreams Were Invaded By Korean

Last night I had a whirlwind variety of dreams.  Everything from seeing my nephew Gavin standing in a sandpit at a park to eating caramel ice cream by a pond.  The weirdest dream of them all was conducted only in Korean that featured family and friends from the States.

Most of the dream was gibberish, but I understood it all.  There were actual Korean words that popped up throughout the dream, but otherwise it was my own twisted version of the Korean language.  Soo strange.

It was funny to see my friends from back home speaking Korean, or at least my own version of Korean.

I woke up laughing.

Oct 18th was the new moon.  Not New Moon as in the new Twilight movie, but new moon as in the lunar cycle.   When the new moon occurs it is a time of new beginnings, things to start fresh, rebirth or growing energy.  Maybe I had the dream with all my family and friends speaking Korean because I’m thinking about going back home.  It was my subconscious merging the two worlds together.  Since I can’t be home now, I just brought them all to Korea.

Who knows….  I wonder if anyone else had weird dreams.

wall paper Lost In Translation 25 Hours After New

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Makkoli – Korean Rice Wine

Makkoli has been this mysterious drink people have talked about to us, since we arrived in South Korea, but no one ever ordered.  This drink is not usually served in restaurants.  Seth and I went to this tiny local bar that’s in the alley between our school and apartment.  Sounds shady but it’s not at all.  Hanging from the tin roof outside the bar were gold metal tea pots.  We had wondered for the past 6 months what was the purpose of having sooo many tea pots.  Then we discovered that it was a bar that specialized in Makkoli.  We had to try some.

Traditional places will only serve Makkoli in metal pots.  This bar even gave us metal cups to drink from.

Think slight sweetness with a tangy after taste.  Then add cold metal cups that make your lips do a small pull-back.   It’s not a knock you down alcohol like Soju, it’s more mild.   I liked it and will probably drink it again.

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