One of the many food vendors on the streets of Guri-si. A cheap, hot bowl of deokbokki is the perfect cure for a chilly winter evening.
Out for dinner with Claire and her co-workers in Sincheon. We found this guy dressed as a clown and walking around on stilts. Just because.
After a hectic night in Toronto, I drove more or less straight to Jack Astor’s in Whitby for the beginning of another big night with friends. My brother works at the restaurant and was our server for the night. I finally got to give Adam & Lily and Ian & Vicky their wedding gifts, which I’d had for several months. After dinner we went back to Walker’s place and then downtown Whitby, where I was hassled by a security guard at the neighbourhood bar for not having English language ID. Good times!
Once again, it was great to see everyone – thanks for coming out!
Photo Credit: Katie Beattie
Lotteria: Korea’s answer to McDonald’s. If you’ve got a hankering for a kimchi burger, a shrimp burger, or squid rings, this is where you want to be.
Gamjatang (감자탕), or pork bone soup, for dinner with friends. Gamjatang is a spicy soup made with pork spine, vegetables, hot peppers, sesame seeds and potatoes. The spine is separated in the soup with pieces of meat stuck to it, which you must separate with a chopstick. It can be a little bit messy, but it’s hearty and delicious. Throw in some kimchi and a nice cold Hite and you’ve got a tasty dinner!
Baskin Robbins in Korea is way more luxurious than its Canadian counterpart. I’ve also never seen a three-floored Baskin Robbins (or any other ice cream store/fast food joint/coffee shop) outside of Korea.
Apple cinnamon pizza for brunch. Delicious.
In cooking class today we made kimbap (see Day 91 – April 24, 2011), which is a common Korean food consisting of rice and an assortment of other ingredients wrapped in seaweed. The kitchen staff diced up ham, crab meat and yellow radish, which we mixed in with the steamed rice and a bit of salt and sesame oil. The kids flattened some of the mix out on their seaweed, added some cheese, and rolled it up. It may not look, or even sound, terribly appealing, but it’s an easy, delicious, healthy snack.
Hoddeok (호떡) is a popular street food sold during the colder months in Korea. Similar to a pancake, hoddeok is made of flour, sugar, water, and yeast. The dough is then filled with brown sugar, honey, cinnamon and sesame seeds and fried on a greased griddle. I never really got into hoddeok last winter, but this year I’ve been hooked. Typically, two hoddeok cost ₩1000 (roughly 90 cents Canadian). Cheap and delicious, like so many other foods in Korea.
Slow Food Field Trip.
Today we visited a bakery in Paldang that specializes in producing doenjang (된장), a traditional Korean fermented bean paste. To make doenjang, dried soybeans are boiled and then stone-ground into a coarse paste. The paste is then formed into blocks which is exposed to sunlight. Dried rice plants, which are high in bacteria, are attached to the blocks, which begin to ferment. The blocks are left to ferment for several months before being placed in large pots with brine to further ferment. After the fermentation process, the resulting liquid becomes Korean soy sauce. The doenjang block is then used as a condiment or a flavored seasoning.
The students got to grind up the soybeans and make doenjang. Leo here was a pro at it. Look at everyone behind him admiring his technique.
Photo Credit: Lauren Metully