On Nov.30 2000 is my first visit to Korea. This is a Yakiniku restaurant which I droppend in alone at the
first night. This is the picture that you can see on the seft top corner of this forum.
As I had no way to comunicate with them(English never worked), I asked them to give me the same thing as
the next table by gesture.
Anyway, this is the Yakiniku in the home.
This is where I happend to drop in, but remebering the place again now, this is absolutely a basic Korean
Yakiniku restaurant.
This is also on Nov.30, 2000...
Oden stand.
I tried it only one. Good, very delicious!
This is somewhere only the experts know in Seoul.
That's true that the meat itself is different from other palce.
This is a restaurant in Myongdong being introduced in a tour guide book,
but I visited as my native frined in Seoul recommended.
This sashimi(raw fish) of flatfish was a great sruprise! A whole meat of one comlete big fish
came in a plate. Amazing volume!
Crunchy and chewy. Absolutely more delicious than one in Japan. Hats off to this one!
This is the most popular shochu(a kind of sake) recently in Korea. ( A new series of Jinro)
It's sweet and they drink it straight.
Its taste is completely different from the japanese shochu. It is a taste of Korea.
This is a restaurant(stand) constructed with plastic in a dry riverbed park of Hangang River.
Instant foods like cup rahmen are within their menu.
This is a cup oden being heated on the top the stove. Oden is a food custom of Japan, which spread to
Korea in their colonial period by Japan.
Udon(Thick noodle in a soup) is also what Japan left in Korea.
It was hard to say to be cooked well, but it was delicious as it was so freezing outside.
Kimpub(Norimaki) is also what Japan left in Korea.
A specialty restaurant of seolrontang in Hannam area where my native frined in Seoul took me.
Kimchi(Korean pickles) came in a big pot, and is free.
The chinese cabbage kimuchi should be picked up with a big tool from the pod, and being cut with a big scissors
and delivered onto a plate.
A seolrontang is good for hangover, and Korean people eat it very frequently in the next morning
of the drink.
The taste is deep but not tenacious. It's delicious!
Ookpub. A few kinds(five kinds) of grains mixed together. It has good taste and more delicious than
a normal white rice!
My native friend in Seoulinsisted that this is a good one and took me here.
A big dish is Chijimi of leek and squid. It's much thinner and contains lots of ingredient more than
Okonomiyaki in Japan, although it's called Korean Okonomiyaki. There are many kinds of Chijimi, but
one with leek and squid is the best one!
What is enjoyable with Korean food is there come nearly 10 of small side dishes even if I order one food.
If you eat them all, they will fill each dish more and more and you will never finish it.
Tenjang Chige, a Korean Miso soup. Taste is very thick and strong. It always comes in a steel pan in a boiled
condition.
This is also where my native friend in Seoul took me to. It is located a little bit far from Myongdong, the center
part of Seoul, and the restaurant is called "Tosokuchon". It's famous big restaurant especialized in serving
Samgetang, where many turists come.
Eat Chijimi of leek and squid with beer waiting for samgetang comes.
Here comes! Oh, it's big!
Samgetang is a soup with a whole young chiken being stewd for a long time which is filled up its
inside of the body with glutious rice and many ingredients.@It is certainly a super stamina food!
After eating a good amount of meat, what you have to do is take out rice and ingredients from its body
and mix all of them together so that a whole of pan turns into a kind of rice porridge.
Well, the volume of this food is outstanding. In this day, I ate this one for lunch, and I could not
eat any dinner at night!
In an alley in Seoul, I found a stand, cooking and selling manjyu (a bun stuffed with azuki-bean paste).
She cooks all here from the powder. It's so hot, so aromatic and delicious!
Unexpected taste! A bun contains sake-kasu(fermented rice being squeezed sake) and it's delicious!
This face tells all! This is the best manjyu that I ever ate in my life! I still can't forget it now.
My native friend in Seoulinsisted that this is a good one and took me here.
Yakiniku restaurant "Uriso" in Hannam area.
Of course, they use charcoal.
It is common anywhere that a lady of a restaurant cooks Yakiniku.
Easy to understand that the meat is a good one in on sight.
Tokkuk, a typical food for New Years Day in Korea which my native friend in Seoul cooked for me.
A white cake is a tokkuk(rice cake). Kids must be happy with this.
This is also a rastaurant which my native friend in Seol took me to. Chijimi is already an essential dish
for me. Delicious!
A famous restaurant especialized in Pulkogi. Pulkogi is unlikely with Karbi or normal yakiniku, meat is
soaked into tare-sauce and cooke it on a special pan. Its taste is very sweet, and kids found of, but for
those who love alcohol is ...?
A big tool and scissors, again!
Spreading sunny lettuce so that the meat never burn and keep its hotness is an idea that japanese do not have.
Tenjyang Chige (Korean style miso-soup)
I ordered karbi, as I could not satisfied with a sweet pulkogi.
Rice being cooked in a steel pan. It contains several kinds of nut.
My native frined in Seoul took me to a nengmyon restaurant where normal commoner go.
In the bottom of the bowl, there hidden a hot red miso.
After mixing them all together, everything turns in red.
In Seoul, there are many Sushi restaurant. Among them, this Izumi is a high class
excellent one. The menu was witten on the wall, but....
Nobody understood Japanese.
Everything is perfect. Good stuff!
My colleagues of Seoul branch of my company took me to the best yakiniku restaurant.
Their best recommendation was this one, the bowel. When I bite them in my mouth, juicy taste from the inside
fill up my mouth, and it was so nice! However, let me think what they are....!
Finishing with cooked rice porridge. This was also their recommendation. Delicious!
Till the very last, burned portion, I enjoyed a delicious bowl.
This is also my colleague took me to, a restaurant especialized in blowfish cooking.
I was amazed to see big blocks of meat as a blowfish.
Till the pot comes the stove has no fire and a big dish is on it. The meat are pre-boiled and we can eat them
soaking into tare-soup. Oh, that's luxurious!
You see how delicous looking at this face.
This is a blowfish-chige.
Well, after eating here, I have no way to eat small and thin pieces of blowfish dishes in Japan.
This is a lunch with my colleague of Seoul branch of my company. It's Soba.(Japanese noodle like udon)
Soba cooked together with meat and vegitables. Ladies in our branch office found of this, and it is
understandable. Delicious, indeed!
This is a solrontang in a small restaurant in the town.
Solrontang and Bibinpub at a restaurant in a pub style located in Myongdong.
A restaurant especialized in backborn beaf dish which my native friend in Seoul.
Oh, nice, delicious!
Finishing rice porridge putting rice into the pot.
The soup makes rice porridge so delicious!
A lunch with my colleague. Solrontang in a small restaurant in food area in the back alley in Seoul.
My colleague took me to a restaurant especialized in loach dishes in the back alley in Seoul.
Curious with worry...
Bad smell of loach is cancelled by the taste of kimchi, and is delicious!
Here you are, it's a loach!
Finishing with soup...This one is kimuchi taste.
This soup is refreshing meat taste. Both soup come in a steal pot boiling.
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