It feels like you’re on top of the world when you’re at Jungang Park (청주 중앙공원) on Daecheong Mountain, because you get such an awesome view of Busan. where you can find Minju Park (민주공원) and a memorial statue to fallen war heroes.
Book review Pyongyang: A Journey in North Korea, by Guy Delisle The Orphan Master’s Son, by Adam Johnson The Cleanest Race: How North Koreans See Themselves, and Why It Matters, by B.R. Myers Without You, There Is No Us: My Time with the Sons of North Korea’s Elite,
by Suki Kim
My wonderful friend, Tim, took us to Sakura Tei where he did all the ordering and cooking of okonomiyaki (お好み焼き) and monjayaki (もんじゃ焼き), best described as savory Japanese pancakes. Of course I ate WAY too much but had an amazing time.
This was the place in 2015, but still worth a trip for me. Dominique Ansel is the NY cronut (a croissant and doughnut hybrid) inventor and has its own bakery/café in Tokyo. I highly recommend a Cookie Shot, which are chocolate cookie “cups” filled with vanilla milk.
【Menu】 (tax included) The Cronut® ¥594 Cookie shot ¥518 Frozen S‘more ¥778 DKA ¥594 Cannele ¥346 Gingerbread Pinecone ¥972 Paris New York ¥734
To all of our long-suffering readers, I’m happy to announce that while Sweet Pickles and Corn has officially rung down the final curtain and joined the choir invisible, we have taken up shop at a new location: Koreafix.com.
The new site features many of the same cast of characters, with a tightened focus on Korea. Come have a look for yourself, and from all of us at Sweet Pickles and Corn, thank you for your love and support.
On Friday, North Korea launched a giant middle fingerballistic missile that flew over the Japanese Island of Hokkaido, and traveled a total distance of 3,700 km before splashing into the Pacific Ocean. In response, South Korea flipped the bird in returnfired a missile off of North Korea’s coast, to demonstrate its readiness to retaliate in the event of an attack from the North.
Gimbap/Kimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of laver seaweed—and served in bite-size slices. I’ve heard people refer to it as “Korean sushi” but it’s very different from Japanese sushi.