This is a view of our local market. I have no idea how to cook some foods such as the green seaweed and the black mushrooms in the foreground.
Small trucks selling food operate on the roadsides and produce yummy food. These pictures are of a fish shaped snack with red bean stuffing. In Korean they are called ingebbang.
These small snacks cost 1,000 won (AU$1.00) for 4 pieces.
These snacks look different however have the same stuffing inside. These ones are called gukhabbang.
Below are photos of a cooking class I went to on Friday where we learned to make
kimchi mandu (fermented cabbage dumplings) and Korean pumpkin soup. The teacher demonstrated while the young woman on the side translated. Then it was our turn to make and eat the food.
On Saturday night we went out with a friend to a new seafood restaurant down the road at
Nakseongdae. First we ate raw seafood from the tank outside and then soup made from the rest of the fish that was still sizzling when it was served at the table.
We then went across the road to a bar where we had more beer,
soju and mussel soup and snacks including boiled silkworms. Yum!
These mussels came with a gas hotplate with a bottle attached so the temperature can be adjusted to keep the soup hot. They tasted like they had just been caught and were just the thing for a zero degree night!
Damien and his former swimming mate, Giant Yo (Lee
Hyun Sub) who had spent time with us when he lived and studied in Adelaide.
This is a view of our local market. I have no idea how to cook some foods such as the green seaweed and the black mushrooms in the foreground.
Small trucks selling food operate on the roadsides and produce yummy food. These pictures are of a fish shaped snack with red bean stuffing. In Korean they are called ingebbang.
These small snacks cost 1,000 won (AU$1.00) for 4 pieces.
These snacks look different however have the same stuffing inside. These ones are called gukhabbang.
Below are photos of a cooking class I went to on Friday where we learned to make kimchi mandu (fermented cabbage dumplings) and Korean pumpkin soup. The teacher demonstrated while the young woman on the side translated. Then it was our turn to make and eat the food.
On Saturday night we went out with a friend to a new seafood restaurant down the road at Nakseongdae. First we ate raw seafood from the tank outside and then soup made from the rest of the fish that was still sizzling when it was served at the table.
We then went across the road to a bar where we had more beer, soju and mussel soup and snacks including boiled silkworms. Yum!
These mussels came with a gas hotplate with a bottle attached so the temperature can be adjusted to keep the soup hot. They tasted like they had just been caught and were just the thing for a zero degree night!
Damien and his former swimming mate, Giant Yo (Lee Hyun Sub) who had spent time with us when he lived and studied in Adelaide.
