These were the grounds of the Kyoungbuk Palace, and the Folk Museum. We couldn't take pictures inside so these are some of the interesting things outside. This first one is kind of an altar, people pass by and add stones big or small to the mound. They then pray and hope that it is granted. The poles next to it is to keep away evil spirits. Since I was born in the year of the rooster, I took a pic with one, isn't it cute.

Insadong...traditional korean shopping area

After shopping in this really cool area we wer hungry and decided to find a restaurant to eat lunch. You don't get much more traditional than this. We were walking through some really tiny alleys that I would have never gone by myself. I was just following my students. While walking I spotted some fish heads hanging and greens drying outside one of the restaurants to be used later in soups and stews. When we got to our restaurant I had to ask if this was it, because it seemed like someones house and we were entering her kitchen. Apparently people do this all the time, open their houses for this kind of thing. I was hoping that it was at least not going to make me sick. It actually turned out to be a very delicious meal, we had lots of side dishes, and all was well. Another interesting day in Korea.

Interesting foods

Some other intersting dishes...this first one is some kind of shellfish in soy sauce, the next supposed to be chicken curry with rice(korean/indian style), the third is beef being cooked at our table, then another curry dish and other side dishes. I wish you all were here to see, smell and try these different foods. Of course those of you that know my eating habits know I don't try very many of them.

Narunge

Ok heres to the strangest thing yet. I went to a restaurant with some of my students the other day, and the meal included rice..not unusual, but what they did with the rice was unusual. First i had to take the rice from that black bowl you see and place it into a smaller bowl where I add other side dishes. This black bowl is very hot so some of the rice sticks to the bottom, rather than wasting it they add hot water to the bowl and cover it. At the end of the meal that hard burnt rice is now soft and watery and they eat/drink it as soup. Yes my friends, burnt rice and water....hhhhmmmm mashesyo (delicious)!!!

All of this kimchi will be kept and eaten throughout the year. Kimchi is only made once a year around christmas time and it is a process done by mom and the two oldest daughters so they can learn to make it for their families when they get maried. It does not spoil and can be kept and eaten for many years as long as it is kept cool. That my friends is how kimchi is made and stored. It is eaten at every meal along with rice and other side dishes.

THe other kinds of kimci were them made and placed in storage containers.

Once it was verified that the taste was ok, all hands on deck. the radish mixture was then rubbed inside each of the cabbage leaves. Then it was folded over and placed in a container. They had 8 of these containers with the cabbage kimchi to put in the kimchi refridegerator.

Lunch consitted of bulgogi(grilled beef) chap chae (noodles with vegetables mixed in, kimchi, rice, miso soup, tofu and some other side dishes.

The mixing takes time because they have to get the taste just right. After it was mixed, we broke for lunch so they could have some for lunch to make sure the taste went well, and the process continued.

Then the other ingredients were added, anchovies, cayenne pepper, chili powder, boiled rice, and fish sauce. These are then mixed together with the grated radishes.

We then grated and chopped the radishes, they were about 50 radishes to be grated and chopped.

Making kimchi the new way

By the way they don't only make cabbage kimchi, they made radish, green onion, sesame leaves and some other kinds of kimchi. the garlic and ginger are ground together for later use.

I took these pics at my student's house. Thanks Roatecia for inviting me!!!

First they wash all the chinese cabbage. I think they had about 60 heads, then they soak it in salt water overnight so that it wilts and has some flavor.