Category: Traveling

  • Top 8 Korean Food Tours With Prices & Crucial Details

    Top 8 Korean Food Tours With Prices & Crucial Details

    Korean food tours, especially Seoul food tours, daunt travelers with all the choices. There is no one-size-fits-all experience. As I said on a previous post, TripAdvisor/Viator tours and others like them tend to be reposts of other companies’ tours with 15-30% sucked out for commissions.

    Do the right thing. Book directly.

    Top 9 Korean Food Tours

    This is a list, NOT A RANKING. I’ve compiled it based on the most popular rankings and web searches. I know a lot of these operators personally, and they’re good people. We each have a different style. Find one that fits you.

    1. ZenKimchi Experiences

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    I’ll just go ahead and post ours first to get it out of the way. ZenKimchi Experiences specialize in immersive–experiences. We avoid the touristy areas. When we design tours, our guides want to show off why we love this place. What is it that keeps us here?

    I created the tours out of frustration that many travelers, especially solo travelers, were having bad food experiences in Seoul. A lot of food programs, especially government funded programs, were run by Koreans who held outdated shallow stereotypes of foreigners. They dumbed everything down and tried to push through foods that everyday Koreans don’t eat, like Royal Court Cuisine.

    The big bus tour companies packed their starving tourists into restaurants that only made business from those tours. They served food that was close to prison fare. My wife used to be a tour guide, and she told me horror stories of these companies’ tactics. It was all about extracting more money from tourists rather than showing them a good time. Unfortunately, they dominate the airport kiosks and tour organization websites.

    ZenKimchi creates curated experiences that are unlike any other. We want our guests to feel like they’re Korean for the night. We run a profit-sharing business model. This means that our guides own their tours. They aren’t college kids trying to make extra cash. They’re passionate professionals who know where to go.

    Websites: ZenKimchi.com, KoreaFoodTours.com
    Tour Types: Walking
    Booking System: Automated instant online booking for Credit Card & PayPal. Bank Transfer & Cash need to contact through booking form.
    Private Tours: Yes
    Solo Travelers: Yes, for most tours
    Groups: Up to 20. Group discounts.
    Family Friendly: Yes, for most tours
    Hotel Pick-up: No
    Area: Seoul only

    Top Tours

    The Ultimate Korean BBQ Night Outsolo friendly$85-118
    The Authentic Chicken & Beer Experiencesolo friendly$85-118
    Majang Market Meat Lovers Experience solo friendly$140-190
    Mix-and-Match Private Tours solo friendly$350-1000/group
    Premium Private Tours solo friendly$300-700/group + food cost

    Book Now


    2. O’ngo Food Communications

    small group night dining tour

    O’ngo is the granddaddy of food tour companies. They’re not just a tour company. They publish books, do research, and make video productions. The founder, Gina, is well respected in the Korean food community. They’re the most popular food tour company and cooking class entity. They have beginner to professional level cooking classes, and they even have special classes for company team building. I just saw they have a special North Korean cuisine class, which I think is the first of its kind. They conduct food tours in Seoul, Busan, Jeonju, and Jeju. They even do multi-day package tours.

    Website: ongofood.com
    Tour Types: Walking, cooking classes, mutli-day packages
    Booking System: Form. They get back to you.
    Private Tours: Yes
    Solo Travelers: Tours cancelled if minimum booking isn’t met
    Family Friendly: Yes, for most tours
    Hotel Pick-up: Private tours
    Area: Seoul, Busan, Jeonju, Jeju

    Top Tours

    Night Dining Tourmin. 2 ppl$88 ($15 surcharge for groups less than 3 people)
    Street Food & BBQ Tourmin. 3 ppl$57
    Namdaemun Market Tasting Tourmin. 3 ppl$47
    Halal Food Tourmin. 3 ppl$57 ($15 surcharge for groups less than 3 people)
    Ultimate Food Tour: Private Tourmin. 2 ppl$350/person
    Beginner Cooking Classessolo friendly$65
    Advanced Cooking Classessolo friendly$250

    3. Gastro Tour Seoul

    MarketTour CookingClass 1 400x265 1

    Veronica Kang is a powerhouse. She knows Korean food. She has great stories. When I talk to people who have taken her tours, they gush with love. She creates one-of-a-kind experiences.

    Gastro Tour specializes in less touristy fare–Korean food for the already initiated. Advanced level stuff. I’m looking for a chance to take her “Tuscany of Korea” tour. It looks so good! The brewmaster tour is a good crash course in Korean alcohol. It’s life changing.

    Website: gastrotourseoul.com
    Tour Types: Walking, day trips
    Booking System: Form
    Private Tours: Yes
    Solo Travelers: Tours cancelled if minimum booking isn’t met
    Groups: Can offer group discounts
    Family Friendly: Yes, for most tours
    Hotel Pick-up: Can arrange for a fee
    Area: Seoul, Taean Peninsula

    Top Tours

    Seoullo 7017: City Hall & Gwanghwamun Tasting Tourmax. 16 ppl$80
    Traditional Seoul Gourmet Tour (Bukchon & Insadong)max. 16 ppl$99
    Tuscany of Korea (1 Day)max. 40 ppl$250

    Brew Master Tour (Bukchon & Insadong)

    max. 30 ppl$118

    Seoul Night Food Tour (Hongdae)

    max. 16 ppl$118
    Custom Events & Private Tours Ask for price

    4. The Sool Company

    Image result for sool company

    Cooking classes you can find anywhere. What about home brewing classes?

    “Sool” is the Korean word for liquor. The Sool Company specializes in teaching you about Korean alcohol traditions from tasting to making. Chinese records from 3,000 years ago stated that the people on the Korean peninsula were the best at making alcohol. The Sool Company was started by expat home brewing geeks obsessed with Korea’s rich drinking culture. They’ve studied under masters, and they have figured a way to distill that knowledge (see what I did there) into easy-to-learn classes. They even have a free online course.

    If home brewing isn’t your cup of soju, then take one of their masterful Korean alcohol tasting tours.

    Website: thesoolcompany.com
    Tour Types: Home brewing classes, walking tours
    Booking System: Online
    Private Tours:
    Solo Travelers: Classes need a minimum of 2 to run. Classes under 4 will get a W30,000 extra surcharge.
    Groups: Classes max out at 10
    Family Friendly: Not if you want your kids to learn how to home brew
    Hotel Pick-up: No
    Area: Seoul

    Top Tours

    Makgeolli Brewing Class2-10 ppl.$75
    The Insadong Taster2-12 ppl.$90
    The Master Brewer2-12 ppl.$125
    Traditional Korean Alcohol Dining Experience2-12 ppl.$90

    5. One Day Korea

    32 1

    “You make a wish, we make a tour!”

    One Day Korea created an innovative tour recommendation system called “tumakr.” It helps you design your itinerary according to your desires. Similar to ZenKimchi, their guides create their tours. One Day Korea carries a lot of tours in different categories, one of them being food. The types of tours include street food, markets, kimchi making, Noryangjin Fish Market, and even hiking. This is a solution for you if you want to set up all your different tours under one provider.

    Website: onedaykorea.com
    Tour Types: Walking
    Booking System: Online
    Private Tours: Yes
    Solo Travelers: No
    Family Friendly: Most tours are family friendly
    Hotel Pick-up: No
    Area: Seoul, Busan, Andong, Gyeongju, Jeju

    Top Tours

    Food Tour at Noryangjin Fish Marketmin. 2 ppl.$90
    Half Day Royal Palace & Food Market min. 2 ppl.$59
    Tradition vs. Modernitymin. 3 ppl.$89
    K-Food Tourmin. 2 ppl.$99
    Kimchi Making & Hanbok Wearing min. 2 ppl.$85
    Foodie Tour in Seoulmin. 4 ppl.$99
    Hiking Inwangsan Mountain & Fortress Wallmin. 2 ppl.$55

    6. OME Cooking Lab

    OME Cookinglab 9

    I recently took a tour and class at OME Cooking Lab, and I just had to include them on this list. Their class is well done. You start out with a tour of the traditional medicine market and then one of the largest ingredients markets in Seoul. They explain a lot about Korean ingredients, and you get to sample them.

    The cooking class is what truly impressed. They run a tight operation, and they’re personable. We made EIGHT DISHES. I’m a Korean cooking veteran, but even I learned a few new things.

    Website: 5-tastes.com
    Tour Types: Cooking classes, walking
    Booking System: Online with deposit through PayPal
    Private Classes: Yes
    Solo Travelers: Yes
    Groups: Over 10 need special accommodation
    Family Friendly: Yes.
    Hotel Pick-up: No
    Area: Seoul

    Top Classes

    Samgyetang Classsolo friendly$55
    Korean Home Cooking Classsolo friendly$55
    Korean Street Food Classsolo friendly$55
    Kimchi Classsolo friendly$55
    Bibimbap Classsolo friendly$55

    7. Absolute: Seoul Pub Crawl & International Party

    absolute pub crawl

    Seoul is truly the city that never sleeps. It is one all-day all-night party. If you’re here to party then party with these folks. They’re the “ORIGINAL and LONGEST operating pub crawl of Seoul and one of the longest running in whole Asia.”

    This isn’t a literal food tour. It’s all drinking, so make sure to get something in your stomach beforehand. I went on this one recently with one of my guests, and we had a good time. It’s a good way to meet people.

    Website: absolutepubcrawl.com
    Tour Types: Walking
    Booking System: Online + PayPal
    Private Tours: No
    Solo Travelers: Yes
    Family Friendly: Heck no!
    Hotel Pick-up: No
    Area: Seoul

    Top Tours

    Multiple Pub Crawls & Eventssolo friendly$23+

    8. F&C Academy

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    Food & Culture Academy has been around longer than anyone here. They have been instrumental on almost every Korean drama that revolves around food. I’ve worked with them multiple times, and I’ve been impressed at how thorough their knowledge is, along with their relaxed teaching style. If you want to learn a certain dish, this is the place to learn it. You can make your own tailored cooking class. Professional chefs go there all the time to learn new techniques. There are vegetarian classes, though they’re more on the pescatarian side. They even have classes for kids.

    Website: koreanrecipe.co.kr
    Tour Types: Cooking classes, walking
    Booking System: Form
    Private Classes: Yes
    Solo Travelers: Yes, for a little extra
    Groups: Group discounts
    Family Friendly: Yes. Children’s discount on some products.
    Hotel Pick-up: No
    Area: Seoul

    Top Classes

    Design-you-own Cooking Classsolo friendly$90+
    Vegetarian Cooking Classsolo friendly$100
    Korean Cooking Class + Market Toursolo friendlyRegular cooking class price +$10
    Kids/Teenagers Cooking Class Contact for prices
    Professional Classessolo friendlyContact for prices

    Tell us your favorites

    Share with us your experiences on these Korean food tours. Tell us which ones we’ve missed.

    If there are any details we need to fix, please Contact Us.

  • Woomi Dakgalbi, Chuncheon, Korea

    Woomi Dakgalbi, Chuncheon, Korea

    Woomi is an old-school 닭갈비 dakgalbi restaurant that has been in the mountain lakeside city of 춘천 Chuncheon, South Korea, since 1970.

    Woomi Dakgalbi wagonwheel
    If you see the wagon wheel, you know you’re in chicken heaven. (Jeff Quackenbush photo)

    This was the Chuncheon dakgalbi I remember from my teaching English in the city in 1997. That was before the 2002 Korean TV drama 겨울연가 Gyeoun Yeonga (Winter Sonata) turned the sites used for filming into a foreign tourism magnet as well as the 2005 closure of the U.S. Army’s Camp Page carried the city’s destiny in a totally different direction.

    “Authentic” ingredients for the spicy marinaded chicken stir-fried dish Chuncheon is known for are 가래떡 garaedeok (large rice noodle), julienned sweet potato, diced Nappa cabbage, 껫잎 kkaenip (Perilla frutescens var. japonica), green onion, garlic and onion. Key components of the marinade are 고추가루 gochugaru (spicy red pepper powder), ginger, soy sauce and a dash of Korean- or Japanese-style curry powder.

    More recent variations of Chuncheon dakgalbi include finishing touches of rice or noodles and lots of cheese.

    Chuncheon dakgalbi on griddle
    This is where the tasty begins. (Jeff Quackenbush photo)

    반찬 Banchan (appetizer or side dish) for our dakgalbi at Woomi was a small bowl of 동치미 dongchimi (“winter kimchi”) to refresh the palate. Leaves of romaine lettuce to slather with 고추장 gochujang (spicy red pepper paste) and wrap around the dakgalbi, raw onion and raw garlic.

    Dakgalbi ssam
    This is where the tasty chicken ends up, laying on a bed of gorgeous lettuce with some raw onion tucked inside. (Jeff Quackenbush photo)

    Going back to Chuncheon

    Attending a friend’s wedding in mid-May was a good excuse to indulge in the many good reasons to visit Korea. For me, the most exciting reason was a return after 15 years to my Korean “hometown” of Chuncheon, located about 75 kilometers east-northeast of Seoul in 강원도 Gangwon province.

    It used to be a two-hour train ride between Seoul and Chuncheon, but now there’s both ITX high speed rail — takes about an hour and has mostly reserved seats for ₩6,700 (about $7) — and a subway line — takes about 90 minutes with first-come seating for ₩2,800 (about $3).

    If you have any doubt as to which train to catch, just follow the throngs of middle-aged men and women decked out in their matching hiking clothes and equipment. Most likely, they’re heading toward Gangwon for some prime hiking and camping somewhere in between.

    For the possibly under-equipped hiker, an ajumma walked through the subway cars, selling wide-brimmed hiking hats, gloves and face guards.

    Chuncheon trainstation
    This is not Joon-Sang and Yu-Jin’s Chuncheon station. (Jeff Quackenbush photo)

    The first thing we noticed about Chuncheon’s ongoing facelift was the train station itself. The simple train platform we frequented, and seen in Winter Sonata, had been replaced by a architecturally modern glass-and-stainless-steel building.

    Camp Page remains
    This is what is left of Camp Page in May 2013: a water tower and a large green field. The imposing concrete wall topped with razor wire is long gone. (Jeff Quackenbush photo)

    A second major difference: The tall razor-wire-topped concrete walls of Camp Page no longer blocks your entry into Chuncheon. Instead of spending an extra ₩2,000 in taxi fare to circumnavigate the base as we used to, we had a straight shot from the station through the former base grounds to downtown and 명동 Myeong-dong (the main shopping district).

    We walked from the train station straight up 평화로 Pyeonghwa-ro/금강로 Geumgang-ro to the Myeong-dong plaza (on the right, just past 정강로 Jungang-ro). It would have been a 20-minute walk or a few minutes by taxi, but on the way we meandered through the underground shopping bazaar, which was under construction when we were last there.

    “Dakgalbi Street,” an alley dakgalbi restaurants side by side, is off the central Myeong-dong plaza, with its Winter Sonata memorial Christmas trees on each light pole. (The trees recall a scene from the drama.)

    Hubby and I would come to Dakgalbi Street after our morning classes, so being back there was like 1997 all over again. But at that time, rather than trees on light poles, the recurring motif in the shopping court was the soundtrack to the hit TV drama of the time, Star in My Heart, seemingly on a continual loop from music store outdoor speakers.

    Woomi Dakgalbi (우미닭갈비)

    Dakgalbi Street in Chuncheon’s Myeong-dong

    50-5 Joyangdong (Chuncheon Myeongdong District), Chuncheon-ssi, Gangwon-do

    조양동 50-5 (@ 춘천명동점), 춘천시, 강원도, KR

    www.ccwoomi.com

  • Visiting Jackey’s Seafood at Jagalchi Market, Busan

    Visiting Jackey’s Seafood at Jagalchi Market, Busan

    If you visit Busan 부산 and skip Jagalchi Shijang (Market) 자갈치시장, you haven’t really visited Busan at all. The market opened in 1924 and gets its name from the nearby pebble beach—jagal 자갈 means pebble or gravel. In other words, Pebble Beach, Calif., is not the only famous pebble beach in the world.

    On a mid-May visit to Busan, Hubby and I had snacked our way through  ssiat hotteok 씨앗호떡 and  mandu 만두 stands in Busan International Film Festival Plaza then crossed the  Gudeok-ro 구덕로 thoroughfare to Jagalchi Market.

    jagalchi market nampo view

    Busan is blessed with easy access to all kinds of fresh seafood. The best deals come from those selling fish in the outdoor part of the market. But unless your Korean skills are as fresh as the fare, you’ll find it difficult to bargain or ask for what you want.

    Already having walked off the hotteok breakfast, we went into the six-story market building. There are a number of restaurants on the second floor. To the uninitiated, one restaurant area can blend into the other, but waymarker signs help you orient yourself and find your way around.

    In section C1, is a restaurant called  Dwejichobap 돼지초밥, also known as Jackey’s Seafood. Jackey starred in a couple of food shows on the KBS TV network and displays screenshots from those appearances around his section of the floor.

    Don’t worry about finding this place; Jackey probably will see you first and introduce himself in English. He has a teaching aid with him at all times that has photos of which fish and seafood items are in season and can help guide you to the best choice. He can also offer you either Korean style seating (on the floor) or Western style seating (on chairs).

    grilled flounder
    Grilled flounder at Jagalchi Market, caught and grilled the same day, can’t get much fresher than that. (Jeff Quackenbush photo)

    Jackey’s is best-known for sushi — chobap 초밥 is the Korean term for the vinegar-flavored rice used in sushi. We weren’t in the mood for raw fish, so Jackey recommended grilled flounder, since it was in season at the time.

    Served with banchan, the meal cost ₩40,000 (roughly $40) for two people. It was grilled and seasoned with lemon. A simply prepared fresh fish is much more delicious than a overly seasoned fish any day.

    Dwejichobap (aka Pork Sushi)

    37-1 Nampodong 4(sa)-ga, Jung-gu, Busan, South Korea

    중구 남포동4가 37-1, 부산광역시

    Directions

    1. Take Busan subway line 1 to 자갈치역 Jagalchi Station, and use Exit 10. Alternatively, get off at 남포역 Nampo Station, and use Exit 2.
    2. From Exit 10, walk straight (east).
    3. At the second street, 자갈치로37번길 Jagalchi-ro 37-gil, turn right. You will walk under the Jagalchi Market sign over the road.
    4. Walk for three blocks. The road will curve to the left in front of the market.
  • Review: Kokoro Bento, Bukchon Village, Seoul

    Review: Kokoro Bento, Bukchon Village, Seoul

    On our first full day in Seoul on a 10-day trip to Korea in mid-May, hubby and I spent a good part of the afternoon wandering the streets and alleys of Bukchon Hanok village. My goal was to find the 한옥 hanok (traditional Korean house) featured in the Korean TV drama Personal Taste (개인의 취향). And I also found personally intriguing tastes in an unexpected place.

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    Tammy was relieved to finally find a hanok named “Yeorangche” in the Bukchon neighborhood of Seoul. It was the outside set for the “Sanggojae” house in the TV drama “Personal Taste.” (Jeff Quackenbush photo)

    After all that meandering, mostly uphill, I worked up quite an appetite. As we were walking back toward the Anguk subway station, my eyes fixed on the sidewalk sandwich-board visual menu for Kokoro Bento. Rather than served on a typical plate or in a box, these bento came in what appeared to my California wine country–trained eyes to be miniature wine half-barrels.

    Hubby taunted me, “We didn’t come all the way to Korea to eat Japanese food!” But I convinced him to make an exception.

    Beside, my mobile phone was running on 10 percent battery power and also needed 밥 bap (literally, rice, i.e., food). I hoped the restaurant had an electrical plug in the pubic area to feed my phone.

    We got there just before 5 p.m. on a weekday, so we were the only people in the restaurant at the time. We were able to choose seats at the bar in front of the large window overlooking the village’s scenic main street to get nice natural-light food photos. Then we moved to a booth seat next to an electrical outlet.

    Kudos for letting us plug in our dying phones.

    fish custard
    The meal began with a soothing small bowl of fish custard. (Jeff Quackenbush photo)

    The surprise appetizer was a fish-flavored egg custard garnished with a cooked gingko nut (in hubby’s bowl) and a cooked edamame bean (in mine). Both had a colorful slice of Japanese fish cake garnish. The custard flavor was delicate and the texture, smooth. Both orders also came with a side of miso soup.

    waygu beef bento
    The waygu beef bento was so full of stuff, you can’t see the rice but it’s in there. (Jeff Quackenbush photo)

    I order the grilled waygu bento. It came with pickle radish, little acorn jellies, potato croquette, 김밥 kimbap (sushi), 삼각주먹밥 samgak joomukbap (sticky rice shaped into triangles with seasoning and vegetables; called onigiri in Japanese), carrot, seaweed salad, and an egg omelet. All of this covered a modest bed of steamed rice. (₩14,000, about $12.45)

    The waygu beef in the bento was grilled just right. Very simple, yet very good.

    curry bento
    The chicken curry bento had just enough rice to soak up all the curry-ness. (Jeff Quackenbush photo)

    Hubby got the chicken curry with pickled radish, sliced carrots, acorn jelly and garnished with microgreens. The curry had mild spiciness and had a flavor akin to Ottogi curry, only better. (₩6,900, about $6.13)

    Kokoro Bento in Seoul’s Gahoe-dong

    종로구 재동 27-1 2nd floor (가회동점)
    Hours: 11 a.m. – 9 p.m.
    Phone: +82 2-763-3313
    Website: www.kokorobento.com
    Directions: The best way to get there is to take the subway to Anguk station (안국역 on the orange line). From station exit 2, walk north on Donguk-gil toward Bukchon Hanok Village. The restaurant will be at the corner of Dokguk-gil and Bukchon-gil on the left side of the street.

  • Daejon: Three lessons from a hotel breakfast

    Daejon: Three lessons from a hotel breakfast

    My first destination on a mid-May 10-day tour of Korea was the city of 대전 Daejeon, more than two hours south of the Incheon airport by express bus.

    Arriving+at+dusk+on+Friday+in+Daejeon32
    View of downtown Daejeon as we entered near dusk on the express bus from Incheon airport. (credit: Jeff Quackenbush)

    I had never been to Daejon before, so I did a little research about this city’s reputation. Many of my Korean friends and acquaintances gave me literal and virtual blank stares when I asked about Daejeon’s culinary commendations. My local Korean grocer thought for a long time before answering, “Acorn jelly?”

    I discovered Daejeon is a transportation hub, including KTX high-speed rail, between Seoul and Busan.

    Daejeon also is the Silicon Valley of Korea, as a number of high-tech companies have research facilities there. KAIST (Korea Advanced Institute of Science and Technology) is also based there.

    Given that uninspiring native cuisine scene and the long trip to Korea and to Daejeon, I looked for a comfortable hotel that included Korean-style breakfast. It also had to be close to the wedding hall where a friend was getting married in a couple of days — the great excuse for a return to Korea.

    I didn’t expect to take home any lessons about Korean cuisine from Daejeon, but I was very wrong.

    Lesson 1: Traditional Korean breakfast in a Korean hotel — or anywhere else — is harder to find than you expect.

    You wouldn’t think it would be hard to find a hotel in Korea serving a Korean-style breakfast, but it was difficult. Western-style breakfast items can be less expensive and labor-intensive, so I’m not surprised that many hotels no longer offer Korean breakfast. That’s to the chagrin of hanshik (Korean food) promoters, who under the previous Blue House administration pressured some high-end hotels to resurrect their Korean restaurants.

    Ironically, I found what I was looking for at a Japanese hotel franchise, Tokoyo Inn Hotel, which has a branch in Daejon.

    Lesson 2: The early bird gets the tasty food.

    What was breakfast in Daejeon like? Tokoyo Inn served breakfast every morning from 7–9:30 a.m. This is what we found.

    Tokoyo+Hotel+231

    Saturday’s breakfast: Miso-based soup with cabbage; rice and beans; 오뎅 odeng (fishcakes); 삼각주먹밥 samgak joomukbap (sticky rice shaped into triangles with seasoning and vegetables; called onigiri in Japanese), mushroom banchan and kimchi.

    Tokoyo+Hotel+121

    Sunday’s breakfast: Spicy broth with cabbage; mung bean and soybean sprouts; hot dog banchan; chicken teriyaki; and samgak joomukbap.

    I enjoyed both meals. Served buffet-style, they were as nutritious and filling as personal tastes would allow them to be. The samgak joomukbap was made with rice, mixed with finely minced carrot and sesame seeds and coated finely with sesame oil. The kimchi was on the fresh side — crunchy and with a little kick.

    Lesson 3: Sometimes, it’s OK to stick with what you know.

    Tokoyo Hotel also offered a Western breakfast buffet, but it was quite dull and nutritionally lacking in comparison with the Korean and Japanese options: sliced white bread or croissant rolls with butter and jam, coffee and a punch-like kiwi or pineapple juice.

    One doesn’t to be a nutritionist or a dietician to figure out which option provides a better balance of carbs, protein and fat to get you through the morning.

  • Travel Tips (Mistakes) We’ve Learned When Traveling to America with Kids

    Travel Tips (Mistakes) We’ve Learned When Traveling to America with Kids

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    We just got to my dad’s house in Denver last night after a grueling 28 hours of flying and layovers. This is my wife and daughter’s first time in America. I’ve done this trip a few times, but this is the first time I’ve traveled with a child. I’ve learned a few things over the years and a lot of things on this trip–mostly mistakes that I would like to post so that others won’t go through what we went through. I know there are some that will say they were stupid mistakes. So be it. But it looks like other fellow travelers had similar problems.

    Before departure

    Tip: Dual citizen kids need two passports.

    I thought when we registered Jian as a U.S. citizen and got her passport that we needed nothing else. We found out less than a week from our departure that she also needed a Korean passport to get out of the country. Luckily, Korean passports get processed in only a couple of days.

    Tip: Register with the Visa Waiver Program

    There was a lot of excitement when South Korea was inducted into America’s Visa Waiver Program. It meant no more long lines at the U.S. Embassy in Seoul registering for a visa to vacation in America and the nail biting involved in waiting for approval. So South Koreans don’t need a visa to stay in America less than three months for vacation. Nonetheless, they still need to register with the Visa Waiver Program and pay a $14 processing fee. Get that done ahead of time. Website is here. Also, print out your approval. They would like to look at that when you check in with your flight.

    Tip: Snacks and lollipops

    Two years old may be the worst age to go flying. They don’t understand why they have to wear a seatbelt. They don’t understand why their ears are popping, and it hurts! They don’t understand that they shouldn’t scream while everyone is trying to sleep. You have no time to teach them on the fly, so the most effective solution is distraction. Bring some snacks. Normally they don’t eat this many snacks, but this is vacation time. Indulge. Lollipops also help with alleviating the air pressure effects. Get sugar free lollipops.

    At the airport

    Tip: Bring a stroller

    There’s no way we could have done anything without a stroller. We mostly used it to push around our carry-on luggage. If the stroller is a reasonable size–not something in the jogging stroller range–you can check it at the jetway going into the plane. The downside of this is that you have to wait after disembarking to get your stroller back. This is one of the many slow downs in traveling with a child.

    Tip: Expect slowness

    Traveling with a toddler will slow… you… down! Anticipate that.

    Okay, now to get into our story. We wanted to save money on this trip, so I got some cheapo flights. In hindsight, that was a good idea for a single traveler but not with a child. Incheon Airport was no problem. We got on the Airport Limousine bus at 5 a.m., checked in at 6. Easily changed our money.

    Tip: Change all your money at Incheon Airport

    Incheon Airport has the fastest easiest process in exchanging money. I went ahead and got some bills in Japanese Yen and U.S. Dollars. That way I didn’t have to worry about changing money at any other point in our trip. The last time I was at Tokyo’s Narita Airport (2008), the process for changing money involved some irritating paperwork. Kill as many little annoyances as possible by getting it all done in Incheon.

    Going through security and immigration was easy. It also helps that Incheon has children’s playrooms, so we played with Jian until it was time to board.

    Tip: Check with Duty Free on the rules of your destination

    We were going to get some Korean liquor at Incheon. We told them our route. They warned us that Japan would confiscate our alcohol. I remember during my 2008 trip I had bought some alcohol at Incheon and ran into problems with Japanese customs. I was able to keep it, but I forgot the details on why.

    First flight

    Tip: Put the child between you

    On our first flight, which was Jian’s first plane ride, I wanted her to sit by the window to get the full experience. The downside of that was that my wife was the only person who could maintain her. So she was frustrated in getting Jian to put on her seatbelt and keep it on. And when wife is frustrated, that anger gets refocused on the husband. From then on, we made sure that Jian sat in between us so we could work in tandem.

    Tip: A toddler can sit on your lap during take off and landing

    This is an unwritten rule. Even though a child two years and older must have a purchased seat, if she is still two years old, she can sit in a parent’s lap during take off and landing. It’s a much easier way to maintain control of the squirmy one.

    Tip: Meals

    Bring a cup with a lid and a straw. Only one of our planes gave children covered cups. So have a lidded cup handy. A system I have when dealing with airplane meals, especially the main meals, is to unwrap everything first and put the trash in one little area. Get everything organized and set up–butter that roll, I mean. Then eat. Anticipate messes. Fortunately, we had no disasters with Jian’s meals, even though the guy in front of us spilled his entire entree on his lap.

    Before landing I started filling out some paperwork for the airport. I pulled out my pen and started writing when I noticed ink on my hands.

    Tip: Don’t bring pens with ink cartridges

    I’m a true idiot because I had made this mistake before. I love free flowing pens with ink cartridges. I hate ball point pens. Yet those are the best pens to bring. Other pens tend to explode with the air pressure.

    Narita Airport, Tokyo

    So, since we were cheapskates, we had a flight route that involved two stops. The biggest one was at Narita. We got a little cafeteria lunch. The lady behind the counter was Korean, so she was very helpful and generous. She even bought Jian some chocolate. EJ used this as an opportunity to unload some Japanese coins we had accumulated over the years. And she got rid of every single one of them.

    Tip: Get a day room for long layovers

    Narita’s not a bad airport for layovers. They have a lot of services. I made sure to reserve a day room for EJ. They’re 1,500 yen for the first hour and 750 an hour after that for a single room. Only one adult can be in a single room, but children can stay too. EJ isn’t a sturdy traveler, so I made sure to get this set up for her. She has already said that it was the best idea I had the entire trip. After a couple hours of closing her eyes, she was refreshed enough for the big flight over. In the past, I had taken advantage of their foot massage services. There are also coin operated massage chairs.

    In the meantime, I played with Jian in one of the playrooms and did some shopping.

    The long flight

    We made sure to get three seats together for the big flight from Japan to America. Jian was much better behaved on this take off. In fact, she behaved better on this leg than we expected. But she did spend much of the time clinging to Mommy, which meant that Mommy got no rest the entire trip.

    Now, we went on American Airlines. I don’t like flying American because the flight attendants have the worst reputation for service. On more observation, I say they act more like stern school teachers. Nonetheless, even when they are asking people what they’d like to drink, there’s an aggressive tone in their voices that is so freaking unnecessary.

    American is upgrading their 777 fleet next year, and the improvements look good. On this trip, though, still the same ole planes. The entertainment system is something. But it already looks antiquated. I put the Disney Channel on for Jian, and she was content. She didn’t like the ear buds, so she just looked at the visuals.

    Minor tip: Get comfortable ear wear for children

    Jian did have moments when she screamed while everyone was sleeping. We got a few looks from passengers, mostly males. But come on, folks! She’s a two year-old. You’re a grown man. Man up and deal with it. To her credit, Jian didn’t feel the need to run around the aisles. She stayed put the entire time.

    Tip: iPad

    The iPad helped a lot on this trip. I loaded it up with her Cocomong videos and some new kiddie apps to discover. She loved the new Daniel Tiger app. It’s charming. Poor Mommy, though. Even though Jian was occupied, she regularly glanced over to Mommy. If she saw her sleeping, Jian yelled, “Omma!”

    You don’t go to sleep on Jian’s watch.

    LAX: The nightmare

    Tip: Plan at least a three-hour gap on your first landing in America

    You do want some serious layover time on your first landing in America if you’re going to fly somewhere else. The reason is that you not only have to go through immigration. You need to retrieve your bags, go through customs, get your next boarding passes, check your bags back in, and go through security. With a child it goes even more slowly. It didn’t help that the plane had to be towed to the gate and that we had to wait ridiculously longer to get our stroller this time.

    Immigration we easier than we thought. Even though those are the most humorless people, we got through the line quickly. As we were getting processed we heard our names being paged on the PA. They told us to find the person in the purple vest at the baggage claim.

    I found the person in the purple vest. She said they had already processed our boarding passes and had us on express passes. I tell you, the woman in the purple vest was the most amazing person. If American Airlines employees had her attitude, they’d win all customer service awards. I really should try to track her down and tell her bosses what a great job she did. She plays a major role in this tale.

    So we waited for our bags to some. And waited. And waited. Purple Vest came by and saw that we were still waiting, along with others who had very narrow windows for their next planes. She got on her radio and bitched out the baggage crew. It was forty-five minutes before our bags even showed up. So a leisurely stroll started to become more stressful. While we were waiting, Purple Vest commented on how we got on a flight plan with such a narrow layover window.

    “Did you use Expedia? They tend to do that.”

    Tip: Don’t trust Expedia

    We got our bags and went to the express line for customs. Despite being at the front of the express line, with our fluorescent orange boarding pass covers, the customs officials ignored us for a good while. We got through the first section. I had remembered that we had bananas. Oops!

    Tip: Don’t bring fruit

    I felt uneasy when EJ insisted on bringing bananas on the flight. I thought I had told her that fruit was not allowed to go through customs, but I guess she missed that. I had forgotten we had them in our bags until we got to customs, so that slowed us down further. We got to the X-ray part of the line, and it was still going at a leisurely pace. I was getting very impatient at this point. They did a long thorough check of our snack bag. When greenlighted, I quickly got our bags reloaded and ran off. EJ ran behind with Jian in the stroller. We had to exit the building and go to the next building. We had to take the elevator upstairs and go to the end of the hall on the right to re-check our bags for the flight. While we were checking our bags, EJ said, “Joe, your computer bag!”

    I had left the computer bag at customs. I made a very public scene of cussing and frustration. I gave EJ her boarding passes. “If I don’t make it back, board without me.”

    How dramatic.

    I ran to the elevator. I tapped my foot impatiently as it slowly went back down. When the doors opened, I sprinted faster than I ever had in my adult life. As I was running, I heard, “Mr. McPherson! What’s the matter?”

    It was Purple Vest. She was helping another group going on the same plane as us. I told her that I had left my computer bag at customs. She walked back with me and got on her radio. She was getting them to find my bag. As we neared the building, a man in a security uniform said, “Joe McPherson?”

    He had my bag. Purple Vest said, “Someone is looking out for you.”

    She rushed me back to the other building. I retrieved EJ and Jian, and we went to the other side of the hall to go through the TSA security check. Purple Vest got us to bypass the line. TSA didn’t care. They still worked slowly–not in a careful manner, in an “I don’t give a shit” attitude.

    I got out all my stuff, removed my coat and belt and then noticed that I still had a bottle of premium sake I bought in Tokyo.

    Liquid! Damn!

    The guys at baggage check said I didn’t need to worry about it. But I should have checked it with the other bags.

    Tip: Check any liquor purchases with your bags or put it in your checked luggage

    I turned to Purple Vest. “There’s nothing I can do, huh.”

    “I wish there was.”

    I handed her the sake. She looked at me. “What do I do with this?”

    “Merry Christmas!”

    We ran through the concourse, went down the escalator by the Chili’s and got to the shuttle station. They saw our boarding passes and said that the plane was leaving in three minutes. They doubted we would make it. Nonetheless, they asked the shuttle driver if she could make it.

    “I’ll try.”

    She booked it, even skipping other stops, to get us to our flight. As she was stopping in front of our gate, her radio said, “We closed the gate.”

    “Really? I have the passengers right here.”

    “10-4.”

    That wasn’t a “10-4” as in, “Okay, we’ll get them.” It was a “10-4” as in, “We got it, and we don’t care.”

    So, we missed our flight.

    The shuttle driver said we could stay there or take the shuttle in front of us to return to the main terminal, which we did. When we got back, the guy looked sorry, and he got us boarding passes for the next flight in five hours.

    EJ. Was. Pissed.

    She was tired, and she went through all this just to have us fail. And she blamed me for it. The only part I contributed to our failure was forgetting the computer bag. Which may have made the difference. Also may have not made a difference. I’m banking more on the slow ass baggage crew.

    We got our boarding passes and went back upstairs to the main area. We got a seat, and I took out the laptop. LAX has free wi-fi, so I hooked on to that and called my dad on Skype to tell him about our situation. By this point, I was smelling quite ripe. We had been traveling for 18 hours with no sleep. I had also gone through a significant adrenaline episode and some serious exercise while running around the airport. Jian was having a good time playing with a little boy around the nicely decorated Christmas tree. I calmed down while talking to an expat/Kiwi couple. It helped me center. EJ was in a fighting mood, so I let her berate me for the next three hours. After it was out of her system, she was a little less ornery.

    While I was hunting for some yogurt for her, I found that I was in the background of what looked like a TV shoot for a teenage reality show. This line of young ladies were walking down the concourse, arm in arm, with a TV crew in tow. So my gloomy self got on tape.

    EJ and Jian both were asleep. I got out the laptop to check my mail. Purple Vest showed up.

    “Mr. McPherson, what happened?”

    “Missed it by five seconds.”

    I saw her talking to other people. It looks like the slow baggage crew fucked them over too, and they missed their flights.

    We knew we had to get some food for Jian when she woke up. So an hour before boarding, we got a table at Chili’s. I had worked as a bartender and server for Chili’s in the past. And even though they are a soulless corporate chain, I admired their system. I opened the menu and was disappointed. Nothing really looked kid friendly. We got one of the wraps and the mini burgers. When the food came out, EJ and I gaped at it.

    So much fries! No wonder we’re so fat in America.

    We barely ate any of it before we asked for a doggy bag. We didn’t pack the fries.

    To Denver

    The final leg of the trip went without event. Jian was cranky at first, but she fell asleep in my lap. She didn’t wake up until we landed. When EJ saw the lights of Denver, her mood had lightened. We got off the plane and waited for our stroller. EJ commented that it was just as cold in Denver as it was in Seoul.

    So, when we entered LAX, it was full of beautiful people, TV shoots, and lots of spoken Spanish. In Denver–cowboy hats. It was just as much culture shock for me as it was for her. This was only my third time in the Mile High City.

    We followed the signs to baggage claim. Dad was outside waiting for us, and we went together. Our bags had arrived before us, and they were sitting there waiting for us at the unclaimed baggage office. Our first stroke of luck the entire trip. EJ’s black mood had lifted, and we were ready to finally start our vacation.

  • Restaurant: Danji, New York

    Restaurant: Danji, New York

    The gritty Irish-American roots of the Hell’s Kitchen area of New York City are giving way to a more eclectic food scene and home to Chef Hooni Kim’s Danji restaurant, which is America’s only Michelin-rated Korean restaurant.

    This was the second Korean restaurant I dragged my family into during a recent brief trip to the East Coast. This time I included my grandmother-in-law, who has never eaten Korean food.

    One of the first things I noticed was the lack of cell phone reception in restaurant. Maybe that is a good thing, although it made it much more difficult to share my findings on Instagram.

    The cocktail menu looked fun, but no one in my party was up for it. Who wants to drink alone? As a Californian, I was disappointed by the lack of California wines on the wine. But Danji is certainly representing the Korean rice brew 막걸리 makgeoli, at least indirectly with Hitachino white rice and red rice ales on the beer and wine list.

    We were eating lunch a little late — again. Yet the selection of more lunch-sized items  resulted in less dish-sharing than we did at Kristalbelli. Most of the dishes we ordered didn’t last long enough for sharing.

    Danji’s famous bulgogi sliders. Don’t let the spicy pickle scare you. (Jeff Quackenbush photo)

    The restaurant is known for its 불고기 bulgogi sliders ($12 or two and $16 for three). The sauteed beef had pleasantly pronounced savory-sweetness topped by two spicy cucumber pickles. My spiciness-adverse, highly cuisine-critical family had no problem with that custom condiment and thought the sliders were the best they’ve tasted on either coast.

    Danji’s spin on Korean Fried Chicken wings. (Photo by Tammy Quackenbush)

    Spicy K.F.C. (as in Korean fried chicken) fire chicken ($10) came with wet wipes, just like the fried-chicken restaurants in Korea. Nice touch. The breading was crunchy and glazed with a zippy sweet-and-sour sauce — a spicy front end with a mellow sweet, garlicky finish. (I’ve been too long in California wine country.)

    This is the first time I saw bulgogi dupbap on a Korean restaurant menu in the States. (Jeff Quackenbush photo)

    My great-aunt-in-law ordered 불고기덥밥 bulgogi dupbap (bulgogi over rice, $14). The beef brisket was marinated bulgogi-style, the well-cooked rice garnished with green onions. It came with daikon and cabbage kimchi sides and a small bowl of daikon and beef soup. It was a complete Korean meal.

    “Farmers market” 비빔밥 bibimbap ($13) had over the large bowl of rice an assortment of fresh vegetables from Satur Farm on Long Island, a fried jidori (free-range) egg and 두부 dubu (tofu). The dish was served with daikon and cabbage kimchi sides.

    Daikon beef soup with silky tofu and beef ($4 for small bowl, $7 for large bowl). My grandmother-in-law, who had not had much of an appetite for a while, loved the combination of flavors so much she devoured three small bowlfuls.

    Fried vegetarian mandu. (Tammy Quackenbush photo)

    The menu said, “hand-made veg dumplings w. spicy soy sauce,” but it didn’t say these are fried rather than steamed. These dumplings ($7), called 만두 mandu in Korean, contained green onion with tofu. The dipping sauce provided nonthreatening zing.

    Hands down, the bulgogi sliders were the biggest hits in my Korean cuisine neophyte family, but they had no complaints about anything we ordered. The causal atmosphere, smaller menu items and prompt service made Danji a pleasant experience for Koreaphile and newcomers alike.

     

    Danji NYC
    346 W. 52nd St.
    New York, NY 10019
    www.danjinyc.com
    Hours: Monday–Friday, noon–2:30 p.m.; Monday–Thursday, 5:30 p.m.–midnight; Friday–Saturday, 5:30 p.m.–1 a.m.

  • Restaurant: Kristalbelli, New York

    Restaurant: Kristalbelli, New York

    The opening of “the next Korean barbecue restaurant” in midtown Manhattan by K-pop star and producer Jin Young Park has generated some controversy. Some think the restaurant’s aesthetic is too antiseptic to provide an authentic Korean experience.

    Some reviews have viciously criticized the atmosphere, exemplified by the restaurant’s namesake crystal barbecue grills. Meat is cooked on a gas-heated, 99 percent crystal griddle in the “belly” of a golden Buddha-shaped frame embedded in the center of each table. The sloped griddle drains grease away from the meat into an under-table trap, and an exhaust fan incorporated in the griddle frame keeps much of the smoke of cooking meat from filling the restaurant and the clothes of patrons.

    Reviewers claim the environment is overly elegant, even sanitized, in comparison to the more rustic feel of many all-you-can-eat Korean barbecue restaurants. To those people I would say, it’s not about you.

    Kristalbelli does not indulge those who have a fever for the food of Korea’s third-world past of 50 years ago, or even a decade or two past. It’s for Korean food virgins and neophytes, many of who are non-Korean fans of JYP’s K-pop bands.

    Readers of my restaurant reviews may remember that my family aren’t hardcore Korean food fanatics like myself and my dear husband. That’s why I enjoy taking them — they might say, dragging them — to Korean restaurants, especially when I really need the perspective of those with little to no understanding or appreciation of Korean food.

    To make sure everyone would have a chance to pass some degree of judgment on it, we asked to eat each dish “family-style.”

    This is the first Korean restaurant I’ve been to in a long time where the wait staff was eager to answer any and all questions about dish ingredients and preparation. And in a first for me States-side, I didn’t have to be the one explaining all the dishes.

    And there was a lot of explaining to do, with multiple 반찬 banchan items (side dishes served with the meal), appetizers and main dishes. My father-in-law counted 50 plates of various sizes on the table for the five of us.

    The spread was more typical of a leisurely dinner setting than a rushed work week lunch. If you are really craving barbecue, going at lunch vs. dinner won’t save you any money. But, satiating your craving earlier in the day may save you time. The restaurant wasn’t crowded when we went after the lunch hour.

    Each of us received banchan. That included bamboo shoots, seaweed salad and pickled cucumbers. Interestingly, the pickled cucumbers had a pleasant combination of soy sauce, sesame oil and a slightly smoky flavor.

    Also among the banchan were two kinds of kimchi: 배추김치 baechu (the most commonly seen kind, made from Nappa cabbage) and 총각김치 chonggak (ponytail radish). The ponytail radish was a little on the spicy side. Yet it was pretty fresh, no more than a couple of weeks old in my estimation.

    The first appetizer tray brought to our table had delicately sliced raw tuna set on a bed of lime slices, dabbed with citrus sauce. The tuna was fresh and seemed to melt in my mouth.

    The second appetizer was a small serving of rice wrapped in tofu skin and drizzled with a mustard citrus sauce.

    The third appetizer was tempura-fried crab legs surrounded by squiggly trails of spicy mayonnaise and savory, okonomyaki-type sauce on the small platter.

    For the main dishes, we ordered Wagyu 갈비 galbi (grilled beef, $31), 두부 잡채 tofu japchae (savory cellophane noodle dish, $13), 크리스탈 비빔밥 Kristal bibimbap with tofu ($15) and 두부 된장찌개 tofu doenjang jjigae (fermented-soybean stew, $12).

    This japchae was somewhat unconventional. It had the typical mix of mushrooms, tofu and shredded carrots, but it also had shiitake (aka 표고 pyogo) mushrooms and asparagus. The flavors were balanced, none overpowering the others.

    Japchae is a common item on Korean restaurant menus. Yet, I never know what I’m going to get, because it is pretty easy to mess up the delicate balance of bold flavors: sesame oil, soy sauce, garlic and black pepper. Sometimes, the soy sauce is dominant, and other times, it’s the sesame oil that terrorizes the tongue. One restaurant used a black pepper–forward sauce — unforgettable, not in a good way.

    We asked for the Wagyu galbi to be grilled medium-well, basically between medium rare and well done. The meat was well-marbled and tender. The waiter cooked it, so we wouldn’t be distracted from our conversation with the task of grilling. The 쌈장 ssamjang (spicy, savory sauce spread on 깻잎 kkaenip/perilla or lettuce leaves wrapped around grilled meat) had a wonderful robust doenjang component, but it was not overly salty.

    Accompanying the kalbi was a little dishful of Nagui sea salt. It’s an unrefined sea salt from harvested from filtered salt water at Docho Island in Korea. It has 20 percent less sodium than Guérande sea salt of France and three times its mineral content, according to the restaurant’s blog. Our waiter pointed out those attributes and recommended we dip at least one piece of galbi in the salt. It was a pleasant, new experience.

    The bibimbap had the traditional mix of veggies, which we ordered with tofu. It also had two different kinds of seaweed:kim (aka nori) and seaweed stem called miyeok julgi, and yet seaweed flavor did not overwhelm the dish. Since we were eating the meal family-style, they were kind enough to bring out separate little dishes of gochujang so we could decide whether to spice up the bibimbap individually.

    Korean restaurants in the States I’ve visited offer 고추장 gochujang (spicy red pepper sauce) separately, allowing diners to apply as much pain as desired. In keeping with the upper-scale setting, Kristalbelli also offered the sauce separately but in a small dish, rather than in the refillable plastic squeeze bottle of the typical barbecue house. This version of the sauce was sweet, as is common for bibimbap gochujang, but the amount of spiciness was milder that the conventional preparation.

    The one adjective that circulated over and again through my mind during the meal was “balanced.” Balancing favors is really a difficult task, especially for Korean cuisine, which is known for its bold flavors. Kristalbelli does that well, maybe too well for some people’s tastes.

    Yet, one can’t accuse Kristalbelli of false advertising. One of its goals stated on their website  is to “to spotlight the delicate aspects of Korean cooking.”

    When we entered the restaurant, it was hard not to notice the wine collection, prominently displayed near the front desk. It’s quite the wine list for a Korean restaurant, with wines from major wine regions all over the wine world: Oregon, Australia, the Napa/Sonoma region of California and Europe. We did not order any wine with our meal, so I would have to leave it to someone with more wine experience to judge the wine and food pairing experience.

    If you’re up for it, Kristalbelli currently is hosting a food and wine pairing every Wednesday at 3 p.m. New York time, according to the restaurant’s Facebook page.

    Kristalbelli’s second floor has a bar and lounge. We didn’t have an opportunity to go up there on this trip. Someday, I would like to try the 복분자 스테이크 Bokbunja steak ($23), described as a “steak with black raspberry reduction.” I think this is the first dish I’ve seen in a Korean restaurant using 복분자 bukbunjaju (black raspberry liqueur) for cooking.

    Long-term success for this restaurant won’t be on the coattails of Mr. Park’s K-pop fame. Kristalbelli will have to win customers with great food and superior customer service.

    The latter seemed to be a priority. My family’s relatively virgin palates were treated with respect rather than condescension. And it was the first time I’ve seen a Korean restaurant actively solicit comments via a customer-service survey handed to each of us at the end of the meal. For many diners, especially JYP’s target audience, the emphasis on service will cover alleged culinary faux-pas.

    Kristalbelli
    8 W. 36th St.
    New York, NY 10018
    (212) 290-2211
    www.kristalbelli.com

    Lunch: Monday–Saturday, 11:30 a.m.–2:30 p.m.
    Dinner: Sunday–Thursday, 5–10:30 p.m.; Friday–Saturday, 5–11 p.m.
    Lounge: Monday–Thursday, 5 p.m.–1 a.m.; Friday–Saturday, 5 p.m.–3 a.m.; Sunday, 5–10:30 p.m.

  • Yonhap Feature: Visitors learn to make their own Korean dishes

    Here is my latest feature article for Yonhap News.  I started working on this in Seoul then finished it when I came back to New York.  I am introducing a few different options for people who are considering a Korean cooking class in Seoul.  The table below didn’t make it to the article, but I thought some of you might find it useful.

    Kclass
    Click Image to Enlarge Table

     

    (Yonhap Feature) Visitors learn to make their own Korean dishes

    By Shin Kim
    Contributing writer
    SEOUL, March 16 (Yonhap) — When Robin Searl came to Seoul from Hong Kong for a weekend getaway, she didn’t just settle for trying the local cuisine.  She learned to cook it herself.

    “I just took a cooking class and I’m heading to the rice cake museum later,” she said.  “I like taking cooking classes when I go on vacation because I learn something new and I get to eat something delicious.  Besides, it’s fun.”

    As Korean food gains recognition and popularity abroad, more visitors to Seoul are taking time to not only eat various Korean dishes, but also include hands-on Korean cooking classes as part of their itinerary.

    There are a handful of culinary institutions in Seoul that offer various Korean cooking experiences, conducted by English- and Japanese-speaking chef instructors in classrooms equipped with cooking facilities.  These schools are located in the tourist and shopping districts, such as Insadong and Myeongdong in the heart of Seoul….

    You can read the full article from the link here.

    RELATED POSTS)
    Yonhap Feature) For New Yorkers, cooking classes demystify Korean cuisine

  • Delicious Seoul Scenes

    Here are a few things I’ve been doing in Seoul for the last 2 weeks…

    Pollock stew (생태찌개 – saeng tae jji gae) in a brass pot cooked at the table.  Once ignored as a reminder of the hard times, this type of thin brass pots and bowls called yang-pun (양푼) made a comeback as a nostalgic memento in Korea.  I love how Korean stews can be so hearty and refreshing at the same time, and having pollock-in-season as the main ingredient only makes it better.

     

    Thanks to Joshua of Wine Korea, I had a chance to DIY grilled clams over briquettes.  Clams were fresh, fire was hot, and it was actually a lot of work, true to the meaning of do-it-yourself.  It was made truly unique with a bottle of Chardonnay poured in proper wine glasses, courtesy of Joshua.

     

    I was back at Baru, where Korean temple cuisine is served in course meals.  Above is beoseot gangjeong (버섯 강정), crispy mushrooms in spicy-sweet glaze.  This is a dish that would make everyone – vegetarian or not – happy.

     

    A new duck dish at Jung Sik Dang, it tastes as good as it looks pretty on the plate, if that’s possible.  Every morsel on this plate adds to the whole with its flavor and texture.

     

    Jujube tea at a tea house in Insadong.  Jujubes, a.k.a., Chinese dates (대추- dae chu) or red dates are used in traditional medicine in Korea, but don’t let that scare you away.  These are naturally sweet and known to soothe your mood.  After walking a long way in the cold, I think a cup of hot, sweet jujube tea would work for everyone.

     

    I could never get tired of street food – mini kimbap, tteokbokki and fish cakes (어묵 – eo muk) in Gwangjang Market (광장 시장 – gwang jang shi jang).

     

    I’m being a tourist in my own city and I’m finding new angles and details I overlooked before.  I don’t remember much about my childhood field trips to palaces in Seoul, but this time, I was in awe in the secret garden (후원 – hu won) behind Changdeok Palace (창덕궁).

     

    Gilsangsa (길상사) is a Buddhist temple in Seongbukdong (성북동).  The site and some of the original buildings were donated by the owner of what used to be an exclusive restaurant to the Venerable Beopjeong, one of the most beloved Buddhist monks in Korea.  Beopjeong seunim (스님 – Buddhist monk) later spent his last days here before he passed away in 2010.  Not only does the temple sit on a picturesque site, I found another little pleasures of this temple.  There are short messages and teachings of the late Beopjeong sunim found in random places in the temple.  Here is one.

    우리가 인생에서
    참으로 소중한 것은
    어떤 사회적인 지위나
    신분, 소유물이 아니다.
    우리들 자신이 누구인지를
    아는 일이다.
    – 법정 스님 –

    In life,
    a truly precious thing is
    not any specific social status,
    class, or things we own.
    It is to know
    who we are ourselves.
    – Beopjeong Seunim –

     

    I was off to Chuncheon (춘천) for a day trip.  I think it was about -15C (5F) that day, or at least it felt like one.  Still, when I got to Soyang River Dam (소양강 댐), the view just opened my eyes and my mind.

     

    …and here are my pickings from the farmers market in Chuncheon.  Clockwise from the the top left, sea water tofu, dallae (달래 – small wild onion, Allium monanthum), naeng i (냉이 – Capsella bursapastoris [argh, a very long and boring title for such tasty grass]), godeul bbaegi (고들빼기 – Crepidiastrum sonchifolium), announcing the arrival of spring.

     

    Back in Seoul, I helped a friend with the new menu for his cafe/bar.  Look out for the new bruschetta plate at 1950 hotel in Shinsadong (신사동) Garosugil (가로수길).

     

    Spending time in tourist sites in winter means…that you’re spending your day in the cold.  Really cold.  But it also keeps many others indoors, which allows you to take it slow and notice the remaining snow on the tiled roof at Gyeongbok Palace (경복궁).  The sun came out for a few minutes before it hid itself for the rest of the day, and there was a perfect minute of silence before others joined in for the view.

     

    Gwanghwamun (광화문), the main entrance to Gyeongbok Palace (경복궁), was reopened in 2010 after renovation.  I guess I wouldn’t have walked by Gwanghwamun at this hour if I lived in Seoul.  Gwanghwamun came a little closer and real to me this time.

     

    Ssamjigil (쌈지길) in Insadong is a complex of cute shops selling traditional, kitchy, fun, random stuff like teas, T-shirts, plates and hats.

     

    Cheong-gye-cheon (청계천) is a stream running through the middle of the busy office and tourist districts in Seoul.  Looking down the water feels rather cold during the day, but evening lights seem to warm it up a bit.

    Bukchon Hanok Maeul (북촌 한옥 마을) is a hilly neighborhood lined with traditional houses.  Although I had been here before, I decided to take a detour on my way to dinner that evening.  How glad I was to go the long way instead of rushing to a meeting like I usually do.

    That’s what I have for now.  I’m spending my last couple of days in Seoul with my family and wrapping things up.  I’m not really sure how I’ll organize hundreds of photos I took, but I hope to tell you somewhat coherent, interesting stories through those photos soon.  But I’ll worry about that when I get back to New York.

    RELATED POSTS
    Korea Trip – First Update
    Trip to Korea – Part 1, 2010
    Trip to Korea – Part 2, 2010
    Bukchon Hanok Village (북촌 한옥 마을), 2010