Koreabridge Blog Section

  • Busan-Latest

    Busan, 13/2/09.Today is Friday the 13th. I realised this just before I started writing, so I'm hoping I don't jinx myself with anything I say here.Having finally passed my health test (see previous notes), I have been really looking forward to finally sorting a bank account out, as well as getting a mobile phone. How foolish this idea is proving to be.............Korean Mobile phones.In the UK, mo...

  • Talk About the Weather

    As the Midwestern U.S. remains in deep freeze and London digs out of the biggest snow in memory I thought it would be timely to describe the winter weather here in Busan. One of the wiser things that I investigated prior to selecting my Korean destination was the climate and Busan was described as having "mild winters and hot, wet summers." This is an apt description. This winter has only had a few brief stretches of really cold weather and these were due primarily to wind chill.

  • New Year's Carnage+Captain Liver Failure!

    Busan, 3/2/09.Wow, February already, madness! The last few weeks have passed by in an absolute blur, though much of this has been booze (read soju) induced, which has led to a couple of recent problems!New Year's was pure insanity with the Busan Boys, the crack drinking unit which Filip and I have assembled here (more on the boys at a later date). Anyways, here goes with the medical stuff!Liver Te...

  • Kimchi Stew, 김치찌개

  • Kimchi Stew


    Kimchi (sour and fermented for a while) 3 cups
    Tuna 1-2 cans
    Butter 1 tablespoon
    Water 2 to 2.5 cups
    Kimchi juice (as much as you can get)

    How Do I MAKE IT?

    1. oh high heat saute tuna with better for 5 minutes.
    2. Add kimchi and saute for at least 10 minutes.
    (if it starts to stick to the bottom, add a little bit of kimchi juice or water)
    3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
    4. boil for 10 minutes
    5. Season with salt.
    ( You can add tofu if you like.)


    *** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.

  • The Nude Beaches of South Korea

    Boy, that is a good one. I have never come into a more modest group of people in my life. Last week, while doing a unit on travel with my older students (middle school), one of them asked me if it was true that there are places where people swim in the ocean naked. I said yes, I have heard of such places, but that I had never been to one. They screamed and reflexively covered their eyes at the thought. Most Koreans at the beach swim fully clothed.

    There is public nudity in Korea, and lots of it. However, it is all gender-segregated and indoors. I am talking about public baths. Koreans love them, and Busan is apparently sitting on top of quite a bit of hot spring water. The baths here are quite famous and one, the Hurshimchung, claims to be the largest facility in all of Asia. It took me a while to muster the nerve, but I finally went to one and I am happy to report that it was awesome.

  • Don't Come to Busan

    I was very happy to be back to Busan after my recent trip. I remember walking out of Busan station and stopping for a moment and looking out across the plaza to the neighborhood crawling up the mountainside across the way, all of it bathed in bright winter sunlight, and turning to my girlfriend and saying, smiling ear to ear, "Busan is best." "Yep," she said.

  • Tripping Down Memory Lane

    Yujin and I took a little trip over the break. We entertained our several options and decided at last to go to Yeosu again and revisit some of the places we had seen there in the days after our first meeting. It was our hope to finally visit Geomundo Island, but we were again foiled by the elements.

  • Six Months In Country

    Christmas Day marks six months since I set foot in Korea on June 25th. I can't believe it. Time has certainly flown. Before I came I read, and I believe wrote about since, the stages of culture shock. I am glad I did although it didn't help much. There were times when I thought: "Ok, I have moved on to the next stage." Looking back over the time now I realize that I was always behind a little.

  • The Christmas Show

    A great time was had by all at the Christmas Program hosted by KidsClub on Thursday evening. I have posted pictures and they are available in the Photo section. Some of them are from rehearsals on days leading up to the performance. I will relate more of the story behind them soon. Merry Solstice!

  • If.

    I get most of my news from the New York Times and it was nice to see today on the front page of the online edition that South Korea's central bank has announced yet another massive cut in its prime rate. I am not an economist and I know very little about monetary policy and I am not going to sit here and bitch about how this downturn is affecting poor little me, but from reading the article it has become apparent to me that things are worse than even I thought.

  • Tang Su Yuk (Sweet & Sour Chicken) 탕수육

  • Tang Su Yuk (Sweet & Sour Chicken) 탕수육


    (For 4 people)

    Fried Chicken

    Chicken (boneless thigh) 1 lb or 500 g
    ** if you prefer chicken breast, feel free to use it.
    ** you can also use pork or beef if you prefer.

    Eggs 6

    Potato Starch 2 cups
    ** you can get potato starch at Korean markets

    Salt & Pepper

    Oil 1L to 1.5L (depending on the size of your deep fryer or pot)

    Sweet & Sour Sauce

    Vinegar 1 cup
    Sugar 1 cup
    Water 2 cups
    Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
    Soy Sauce 1 Tablespoon (optional)
    Salt & Pepper
    Vegetable Oil 1-2 Tablespoons
    Chopped Garlic 1/2 Tablespoon
    Onions 1/4
    Zukini 1/4
    Carrots 1/4
    Red Pepper 1/2
    Green Pepper 1/2
    Apple 1
    Sesame seeds (optional)

  • Spicy Tofu Stew (Soon Tofu) 순두부 찌개

  • Spicy Tofu Stew (Soon Tofu) 순두부 찌개


    Extra Soft Tofu 순두부 1 pack
    Beef (for stew) 소고기 50g
    Shrimp 새우 10
    Clams 모시조개 10
    Squid 오징어 50 g
    Onion 양파 1/4
    Zucchini 호박 1/4
    Enochi Mushroom 팽이버섯 10g
    Red Chili Pepper 빨간 고추 1/2
    Green Chili Pepper 풋고추 1/2
    Green Onion 파 1
    Garlic (chopped) 마늘 1 tablespoon
    Sesame Oil 참기름 2 tablespoons
    Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
    (depending on how spicy you want to make it)
    Salt 소금 1.5 to 2 tablespoons
    Pepper 후추 1 teaspoon
    Water 물 2 1/2 cups
    Egg 계란 1
    Stone bowl 돌솥 (optional)

    * You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.

    (Since a few people have asked)

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