Another version of the sujjongkwa, less hot
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ohmija tea, sweet and sour, very nice and refreshing
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After finishing the ingredients in the broth, fried rice with seaweed is added
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A korean friend brought us to a student haunt for "cheap" food.
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Different types of Kimchi. Most of us are familiar with those made with Chinese cabbage but there are those with cucumbers, radishes, etc. All sorts!
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Food Court fare. Beef fried rice (ok, am inspired to try that out one day since fried rice is one of my favorites to cook) and some kind of hot plate item. Side dishes are picked turnip and what else - kimchi!
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Some noodle type food made of flour and beans. The one furthest is somewhat like bean vermicelli or "tang Hoon". Quite nice.
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Koreans usually use flat metal chopsticks. A bit difficult for us to get used to. They are also very smooth so food is slippery! This was the first course - kimchi soup and porridge. More to come!
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So many sauces, so confusing. Don't know which one to use. From left to right; clockwise: Shrimp chilli, soya, soya with wasabi, lemony chilli wasabi...ok, at least that's how it all tasted to me!
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Caught some of our friend's staff having their lunch in the office and decided to take a picture of "authentic" Korean cuisine. :)
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Fermented bean paste which was traditionally made by every family in urns at home, much like Kimchi.
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Sujunggwa - a kind of sweet cool drink made with cinnamon, persimmimon and ginger, topped with pine nuts and jujube (Chinese red dates). Very warm feeling on the throat and quite pleasant and different. Tried to search for the instant version but was unsuccessful.
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