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  • Kimchi

    Last weekend I turned a corner in my Korean food experience: I enjoyed Kimchi. I’ve been moving towards this for a while, but it took a Lunar New Year trip to Gwanju (“the rice bowl of Korea”) to seal my fate.

    For the uninitiated, Kimchi is pickled cabbage made with chili and garlic that comes as part of the banchan or side dishes that complement every Korean meal. Around 1.5 million tones of the stuff is consumed here each year, and it forms an unavoidable part of the Korean diet.

  • Reason 37 to Go to Japan Next Contract

    Workers Urged: Go Home and MultiplyGo home and multiply? Really, CNN? Really, Japan?! This is the kind of CNN tripe that I fucking live for; the sole purpose of my checking that site on a daily basis is to come across retarded headlines such as this.While this particular measure obviously wouldn't pertain to me (a lowly Canadian English teacher, who is unlikely to be of much use in pumping Japan

  • 01/26/08

    I came to the PC Bang today to write something about my friend, who passed away one year ago today. I had no idea what I was going to write, how I was going to write it, or what I was going to accomplish by doing this, but I was going to it anyways. It needed to be done. At no point during the past year have I really shared a story which properly captured his memory. I didn't splash the walls of

  • Kimchi Stew, 김치찌개


  • Kimchi Stew

    WHAT'S IN IT?

    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)
    Salt

    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.)

    ENJOY

    *** 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.

  • It's Not Always About You, Korea.

    A former coworker, and Busan local, caught me explaining to my brother that Korea smells 100 times worse than Toronto. Or at least it did, before sensory adaptation resulted in the death of my sense of smell some time last November. My coworker was thoroughly unimpressed.First, she advised me that she's Korean. You know, just in case I hadn't taken the fact that I was the only foreign teacher at

  • Partial Facial Paralysis: Almost as hot as Catne.

    As a result of falling on my head, I may never be able to move part of my face again. It's only a minor part of my face, so it's not really that big of a deal. I won't appear to have had a recent stroke or anything of the sort. At least, not until making comments like that catches up with me (again) and I fall on my head (again).Essentially, I will be able to raise my left eyebrow most of the way

 

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