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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. I have been told that it is rare for there to be prolonged stretches of sub-freezing weather because of the proximity of the ocean, but I am not sure of this. When the wind blows hard from the north, across frozen Russia and over the Gobi, I doubt the ocean has much to say about it. I did a little research and found an archive of last February's weather data.This reveals an average high of 47 and an average low of 32, with a high monthly temperature of 57 and a low of 21. These are significantly warmer conditions than I am used to at this time of year. Temperatures in my hometown can reach down into the negative numbers in February.

I took a walk today at lunch time and sat outside reading on a sunny park bench. I smell now the odors I associate with Spring: dead grass and decomposition, warm earth and pine needles. The bamboo grove that backs the bus stop is abuzz with a flock of chickadees. The days are growing noticeably longer now. I leave school at 6:30 and there is now still a little light. A small temple sits halfway up the mountain across the valley from the school and as I was walking down to the bus last week they were ringing the huge bell: long, deep tolls, the call for sunset prayers.

There is a series of French films with English subtitles at the art film theater in Busan for the next three weeks, so Yujin will be staying with me a lot more, which is nice. I will be attending them with her. I have been trying out some more public baths but I haven't found any that I like as much as the one near my house, which is clean, and nice, and large enough that you don't feel claustrophobic. There is a necessary attention to personal space in a place like that and when there is a crowd that becomes a bit of a problem. I made a new friend through my blog (Hi, Wendy!) and she and her friends are jimjilbang enthusiasts as well and told me of some I will definitely try soon. One has tubs of "doctor fish". I gather that the little fellers exfoliate your feet while they soak. Not exactly what I would call appetizing but it beats being a blue-fly in a hog shed I guess.

On Sunday it was a breezy 56 and we got up early and went to our favorite Sunday brunch spot, the G Terrace on Gwangan Beach. This cavernous place has outdoor seating and indoor balconies and on Sundays they put out a simple brunch with fruit and cereal and salad, make-it-yerself French bread pizza, scrambled and boiled eggs, toast and soup. (I like to use the pizza fixings to make an omelet). It is only W6000 for the lunch and it includes all the coffee and tea you want so it is a real bargain. For W4000 more you can get one of four entrees. We usually split one. Add in the front row view of the ocean and the bridge and it is hard to beat. The street side tables are very comfortable and the tables inside are fronted by couches with huge fluffy cushions. We like to take a book and hang out for a bit. The owner is nice to a fault, so if you go "take what you want and eat what you take."

Afterwords, we went for a walk on the beach and saw an amazing sight. A man was in the process of launching hundreds of kites on a single line. I have never seen anything like it. They stretched up into the sun. And he just kept pulling them out of the box. Long after we had stopped and gawked and went on I looked far back down the beach and he was still pulling them out. We stopped at a small amusement park and rode the "Viking (somethingorother)" which was far more terrifying that it looked. I screamed until the tears ran down my face and Yujin laughed so hard she begged me to stop it but I was only partly faking. She has come to the point where she will walk blocks out of her way to avoid passing a public bath with me because I want to try them all and this time she was trying to get me to look the other way but I smelled one (the steam rooms have huge bags of medicinal herbs in them and the ventilation has a rather distinctive odor). I really liked that bathhouse. It was packed but the co-ed nappy room (you sleep on heated stone floors with a block of cedar wood for a pillow and you would be surprised at how comfy it is) had a huge tub of hot clay balls about the size of marbles and we nestled down in there and stared out the huge windows at the sailboats on the ocean. Very nice.

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...

Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

The 1st of 227 Reasons That Teaching Adults is Better Than Teaching Children

Reason #1 Why Teaching Adults is Better Than Teaching Children:I no longer need to bring extra tissues to work.Mucus Student was 9 years old (In Real Years. This translates to something like 17 in Korean Years) and didn't know when it was time to blow his nose. He was not functionally retarded. His English speaking ability eclipsed that of his peers. He was not socially retarded; in spite of his

Thanks, Kloggers

In exchange for my bailing on Monday's trip to Gyeongju, my friend Diana passed along the message that Zen Kimchi had nominated Big White Barbie Does Busan for one of the The Golden Klog Awards. (While neither of these things actually had anything to do with the other, and they didn't even happen in that order, I see no reason that my penchant for exaggeration or rampant fact manipulation ought


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.

Kimchi is more than a side dish however, it is the focus of some of the most bizarre national pride I’ve ever witnessed. I’m currently involved in a running argument with one of my classes who claim that Kimchi is a need as opposed to a want. When I counter that I managed to survive 25 years before I came to Korea they argue that that is because hey are Korean and I am Australian. At the more extreme end of the spectrum, when a girl posted a video on you tube in mentioning that she didn’t like Kimchi, she became the subject of a hate campaign that even a few nation newspapers weren’t above weighing in on.

So what’s the fuss all about? Pungent and fiery, Kimchi seems to leave most newcomers (including me) gagging for water and swearing away from the stuff. That said, there is something about it that creeps up on you. This might have to do with its omnipresence in virtually every eating establishment you care to visit – it's never further than a chopstick away and if your hungry the temptation is there to pick away at it - but the more Korean food I eat the more I become aware of its value as an ingredient: It adds fire to a bowl of soup and livens up a plate of fried rice to no end, and there are so many different varieties the chances are (as I did in Gwanju) sooner or later you’ll hit on one you like.

When I leave Korea for good I doubt I’ll miss Kimchi that much, but while I’m here I I can now at least enjoy the ride.

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


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

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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)


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.


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