Korean Food : Bungeoppang vs Taiyaki


When you walk on the street in a cold day, hungry,

When you want to eat something Korean, portable, hot and sweet,


                                It is the one that satisfies you.

 


Yes, I know it is not that pretty.
               But the taste is not that bad.

  




As winter coming, the winter food appears on the street. The vendors prepare several snacks with steam rolling on. There are Ddeok bok gi, Baked sweet potatoes, chestnuts, and numerous hot food waiting for customers. You cannot choose one of them since all of them look so yummy.

 

But, you want to eat something Korean, portable, hot and sweet. Bung eo ppang will be your choice to please you.

  

 

 

’Bung eo ppang’ is guessed to come from Japan since it has similar shape and ingredients to Taiyaki. ‘Bung eo ppang’ named after very familiar fish, 붕어 that is easily found in the streaks and river in Korea. It prevailed during 50’s and 60’s. Later, it disappeared temperarily and reappeared in 90’s due to longing for the past memories in 50~60’s. As the hamburger symbolizes the Fast Food culture, ‘Bung eo ppang’ represent the father-generation culture.

 

To get the definition of ‘Bung eo ppang’, let’s ask Mr.Wiki.

Bungeoppang

Bungeoppang (lit. “crucian carp cake/bread”) is the Korean name of a pastry

Bungeoppangs are made using an appliance similar to a waffle iron. The batter is poured into a fish-shaped mold, red bean paste is added, then more batter to encase the red bean paste. The mold is then closed, and roasted.

In Korean, "bungeo(붕어)" means Carassius, a kind of fish, and "ppang()" means bread.

Bungeoppang is sold as a snack by open-air food vendors throughout Korea during winter. In 2009, one U.S. dollar could purchase four or five bungeoppangs, depending on the location.

So, I assume that you got clarified with ‘Bung eo ppang’ now.

  


If you have traveled to Japan, you might have seen the similar type of food with ‘Bung-eo ppang’. That is called ‘taiyaki’ in Japanese meaning a ‘baked sea bream’.



    <LEFT : TAIYAKI , RIGHT : BUNG-EO PPANG>
       Color differs depending on the cooking time.




It looks quite the same, but if you study it, you can see the several differences. First, taiyaki is baked in specifically described molds, while Bung-eo in simple molds. Second, it looks more active with the fin upwards, while Bung-eo looks stiff. Third, it is baked in various sizes, while Bung-eo is mostly baked in a standard size. Lastly, the biggest difference between them is the type of fillings. Taiyaki embraces not only red beans, but also chocolate, cream, kidney beans, curry, sausages, bacon, cabbages and etc, while Bung-eo only go with red beans.
                                                              (bald letters are features of Taiyaki)
 





If you read the comparison between taiyaki and Bung-eo ppang, you should think taiyaki is better due to its diversification of shape and fillings. But that is not really true.


The beginning of both food was almost the same. In poor period of the nation, people need to eat simple food with high calories, so both of them were easily made by simple standardized molds and one type of filling, sweet red beans.
 


However, as the country developed, the consumers wanted to eat various versions of them. 
Following the customers want, Japanese Taiyaki has evolved with a number of fillings and sizes. On the other hand, Bung-eo ppang has not changed. It has given a birth to ‘Ing-eo ppang’.


Ing-eo ppang is slender fish-shaped pastry. ‘Ing-eo’ literally means a carp in Korea, so imply various luck such as wealth, fame and success. It can be understood to be an upgraded version of Bung-eo. Its biggest differences from Bung-eo ppang are the usage of oil and the diversified fillings.

 

Ing-eo ppang is made with cooking oil, while Bung-eo ppang with margarine. It makes the texture differ. Bung-eo ppang has more warm and soft feelings, Ing-eo ppang has munchy and crispy feelings. In addition, Ing-eo ppang contains diverse types of fillings such as red bean, pizza, sweet potatoes, and custard cream. It targets wider customer ranges including those who do not like red bean fillngs.

  
      



   <Ing-eo ppang filled with custard cream>


By supported by its variation, Ing-eo ppang, Both of them came to have almost similar specification in terms of diversified sizes and fillings.



However, the popularity and status of two food obviously differ.


Both of them are considered to be a notional snack, but sold in different places.
aiyaki’ is sold in the stores or the department stores, while ‘Bung-eo ppang’ on the street. ‘Taiyaki’ has high prices around 120~200yen(1800won~2500won), while ‘Bung-eo ppang’ has low prices around 250~500won. ‘Taiyaki’ is at least 5 times as expensive as ‘Bung-eo ppang’. It means that ‘Taiyaki’ targets the high-class market, but ‘Bung-eo ppang’ targets cheap street market.

  
‘Bung-eo ppang’

Nowadays, on the newspaper, I read ‘Bung-eo ppang’ vendors wailed. The popularity of ‘Bung-eo ppang’ has remained high as I know. People do eat it quite often on the street. So, I intriguingly looked into the article. It was about the ingredient prices increasing. They had kept selling food with reasonable prices since 7 years ago, but they did not gain much margins. but if they raise the ‘Bung-eo ppang’ price, it will cause customer complains and loss of consumers. They seemed to be trapped in the vicious circle.

bungeoppang
bungeoppang

 











   and




Taiyaki

However, on the newspaper, taiyaki was shown with contrary situation. It was recently located to the prestige department stores in Seoul. It became famous among youngsters and housewives as Japanese food. Although it is not that different from ‘Ing-eo ppang’, thanks to the wrapped image, it is sold in high price and recognized as new trendy food. The owners of shops gain huge amount of profits through taiyaki sales. They are on the right track.



 

I feel so sorry for the extremely diverged destiny of two similar foods. Of course, their concepts and strategies differ in many ways. They have distinct attractions as they are. I am just worrying about our traditional snack will be encroached by Japanese taiyaki owing to poor cares by Korean. I think we should take care of our own cultural food before welcoming new food. That is something we ought to do for Korean culture preservation.



 




 For fun!

There are similar variations; Kuk-hwa ppang, ice bung-eo ppang.

 

Kuk-hwa ppang is flower-shaped pastry. It also has been transferred from Japan and it is guessed to symbolize a national flower of Japan. It is also called ‘Pul ppang’ in Korean since the batter is as watery as rice-glue.

 


Plus Plus!


Ice bung-eo ppang
is bungeoppang-shaped waffles filled with ice cream and pat
(sweetened and boiled red beans or azuki beans). These waffles are usually mass produced and sold by retailers, not by open-air food vendors.



bungeoppang

kukhwappang



Reference

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Korean Food : Why is Korean Persimmon so Special?



When I think of " A autumn scenery in Korea",

                                                                  I definitely come up with this.




This is a Gam 감 tree. Do you happen to know what the Gam is? No clue? Someone might think it looks like a Persimmon tree or Kaki tree. I would say yes and also no. Because I believe that Korean Gam is different from other persimmons around the world.


For the one who does not know what the persimmon is, I give you brief introduction of this, but by supported by Mr.wikipedia. Before meeting him, I should inform you of the saddest fact about the name of the variety. Yes, feeling sorry for our Korean Gam, it is classified as a Japanese persimmon by Mr.Wiki. Haha. But In case of your curiousity, I give you Gam info through this.  

Japanese persimmon

Diospyros kaki, better known as the Japanese Persimmon, Kaki Persimmon (kaki [
]) or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. Although its first published botanical description was not until 1780, the kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years.

  The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east Asia, and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. A variety is Diospyros kaki var. sylvestris Makino.

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You could not have eaten Gam (Korean persimmon) throughout your life, but it is not that surprising to me. Because 90% of the production of Kaki are made from East Asia ; China, Japan and Korea. I do recommend you try to taste these sweeties in fall. The Gam usually gets harvested between October and November, so it is proper season to try it.  

persimmon tree


                                                    <a persimmon tree in Tomong's>


I have two Gam trees at home. I used to break the branches with some ripe Gam on in autumn and bring them to my school to decorate my classroom. I got some compliment from my teacher that I brought the autumn atmosphere to my classmates. I tended to feel proud of my Gam branches.
In my village, especially my neighborhood, some houses have Gam trees and they distribute or exchange Gams to neighbor to express their affection to each other. Still, they do and I appreciate that. As you can see here, I do have a number of memories with Gam since I was young. If your Korean friends live in the suburb or has relatives living there, they might have some stories or memories about Gam. Because In the southern rural areas in Korea, It is not that rare to have persimmon trees in the garden.  


 
Major Varieties of Persimmon

Korea has three major varieties of persimmon ; there might be more than 20 varieties but they do not account much, so I just omit them. 

 Fuyu persimmons (DanGam 단감) : distinguished by their "flat" bottoms and squat shape. Fuyus should be more orange then yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced and peeled and salads. They have a mild, pumpkin-like flavor.

Hachiya persimmons (Hongsi 홍시) : mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use.

Bansi 반시 : One of the most famous products among the delicious Hongsi, the fully mellowed ripe persimmons is a seedless, flat Hongsi called Bansi.


For the nutiritional facts, it  is recommendable to eat the Gam. It contains sufficient amount of vitamin A, C, also high in fiber and other numerous health-benefits. They are used as the remedy for stomach ailments and diarrhea. It also lowers the blood pressure and relieve a cough.



Chungdo(Cheongdo), Gyeoungsang province
.

When you travel to Korea or try to stay long in Korea, I tell you to visit Chungdo(Cheongdo), Gyeoungsang province. It is the one of the two well-known local areas, the other is Sangju. Chung do flat persimmon takes up about 20% of the national persimmon production amount.

Chungdo is famous for Bansi 반시 named after the shape of portable dining table; Ban in Korean. You can see hundreds or thousands of Gam trees on the street while driving, riding or walking in Cheongdo. Especially when those trees combine with korean traditional country-houses, it creat heavenly beatiful natural scenery. Moreover with the red and yellow leaves of maple and Ginko trees, it bangs your heart. You must not miss it if you stay in Korea in the month of October and November.



Chungdo Gam tries to differentiate their products from other places and make the Gam brand. To creat something new, they made diverse version of Gam, such as a Iced Hongsi called Gamdong. 



<Iced Hongsi , Gamdong ; produced by Gamnaru >



Why is Korean Persimmon so speacial?


The taste is the best. As there exist hundreds cultivars of persimmon and all have different tastes and textures. Above them, Korean persimmon as loved fruit among Koreans has been improved and developed to a valued producted. Korean proudly show our persimmon to world market. It recieved pretty good attention from the world.

Also, it goes with Korean life. I live on the Korean home and streets, also stay alive within Koreans' memories. You can have pretty good story-nibblings with Korean friends while eating them. You also can hear Korean say the life is so bitter like an astrigent persimmon  or so sweet like Fuyu(Dangam) or Hashiya(Hongsi) persimmon.



If you want to taste one piece of Korean life-going
                                               you must try Korean persimmon.

 


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Korea Travel : Chungdo, Persimmon wine tunnel, Gamgrin





                                                    <a persimmon tree in Tomong's>



I have two Gam trees at home. I used to break the branches with some ripe Gam on in autumn and bring them to my school to decorate my classroom. I got some compliment from my teacher that I brought the autumn atmosphere to my classmates. I tended to feel proud of my Gam branches.



Chungdo(cheongdo) Gam Wine tunnel




The reason why Chungdo flat persimmon has become popular recently is becuase the persimmons have been matured to make wine. The color of it resembles the white wine, and the taste is that of red wine's bitterness. In another words, it is an unique taste of combining both the red and the white wine. The place of maturing the persimmon wine in also intriguing. Between Kyungsan and Chungdo, the train tunnel completed in 1904 is used as a muturing storage area. It is a gift of nature which continuusly maintains temeratures of 12 degrees in winter, 16 degrees in summer.






You can have special meals with wine in the tunnel, taste several wines, walk through the tunnel appreciating the history of tunnel chages, or keep the wine attached lovely messages with your family or lovers. I have kept one bottle of Gam wine at the bar, so I will take not only wine but also the notes that I left in 2 years. What an expecting moment it will be!



혼합세트375ml아이스와인
 < regular and special Gam wine / Gamgrin ><Iced Gam wine / Gamgrin >

If you want to get further information about Gam tunnel (persimmon tunnel), follow the links below.
http://www.gamwine.com/eng/index.html

If you want to visit this place, you should prepare or find the way before departure. Because it is not that simple to reach the place.  It is better to master the way before you unplannedly depart.

If you get there without the car renting, First, Get to the Chungdo train station, walk for about 1 minute(it is near), and arrive at the bus terminal. Take the bus and get off at Song-geum church 송금 교회. Unfortunately, you have to walk for 20 minutes after getting off the bus.

If you rent a car, you can register the location of the tunnel. If your navigation works in Korean, you should put in 경북 청도군 화양읍 송금리 252-2번지 or 와인터널. To me, it is the best way to get there.


It is the Korean blog about on the way to Wine tunnel. Although written in Korean, I think you can see the pictures for landmarks.
http://blog.naver.com/jieun95241?Redirect=Log&logNo=150117861751


It opens 9 : 30 am to 8 : 00 pm
The address : 252-2, Songgeum-li, Hwayang-eub, Chungdo, KyungBuk.
                   경북 청도군 화양읍 송금리 252-2번지
Phone : 054-371-1904
Entrance fee : free


Tomong thinks.. It is said that Korean do not pick up all Gams from trees. They always leave some. For what? For poor birds which fly in the chilly winter sky looking for fruits or hiden worms. It is the customs that come down from ancestors and we can understand their virtues. As the Gams are ripening red and we start to pick them, it signals the beginning of cold winter. Yes. It is winter in Korea.

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birthday food


                                                            December 17, 2011


Today is my birthday
. I am so happy to have my b-party with my family. I used to live several places including Seoul, melbourne, linkoping, and more. I haven’t celebreated my b-day at home. But today I had b-party in the morning with my loving family.

In Korea, when we have b-day, we eat one particular soup. That is Miyeokguk. You might not have any idea about it, because wetern people don't usually eat this. What is this made of? You never believe it. It is from seaweed.


miyeokguk

If you are familiar with sushi, especially nori-sushi. It doesn't surprise you that much. But I assume you haven’t tried this kind of soup with seaweed yet.


To get more specific information, I asked Mr.Wiki here.


Miyeok guk
Miyeok guk (also spelled miyeok guk) is a Korean soup made from the sea vegetable miyeok. It comprises two words: miyeok, the Korean word for the sea vegetable; and guk, meaning "soup."

 Miyeok guk is typically consumed by women after giving birth as miyeok contains a high content of calcium and iodine, nutrients that are important for nursing new mothers. Many women consume it during the pregnancy phase as well. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn through her milk, thus bringing good fortune for the rest of the year.
 
Because it is known as a highly nutritious soup, it is widely consumed in homes and restaurants in Korea.
 
There are various methods of making miyeok guk, but it is usually made by soaking dried miyeok in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and dried fish. The soup is seasoned with soy sauce or salt, additional flavoring added with minced garlic and sesame oil.



HaHa. I suppose that you haven’t got familiar to it yet. But as it said above, all of koreans eat miyeokguk on their b-day, so it is the important soup, or special soup for Koreans’ lives. If you want to know or get close to Korean culture, you’ve gotta know this soup.


How to make Miyeok guk with beef

Ingredients :
 Dried Miyeok, sesame oil, minced beef, minced(or slice) garlic, soy sauce, salt.

1. soak the Miyeok in the water to inflate it.
( Miyeok is sold with dried condition, in supermarket.)

2. Stir-fry the beef with minced garlic and sesame oil in the pot until mostly cooked.

3. Add Miyeok(water-drained) to the beef and fry more until less soaky.

4. Pour water to the pot until ingredients submerge.

5. Add seasonings such as soy sauce and salt.
(soy sauce provides deeper tastes but adding too much makes the soup too darker, so adjust the amount of soy sauce and salt.)

6. Boil until all ingredients combines for about 10~20 minutes. The more time, the deeper tastes. (medium-High heat boiling extracts the sticky water from Miyeok and it tastes complex and deep.)


If I simply describe the taste of Miyeokguk. It tastes real Korean. Its flavor comes from the combination of sea vegetable, sesame oil and Korean soy sauce. Nothing is similar to western cuisine. From the main ingredient, Miyeok to based oil, sesame oil, they are all unfamiliar stuff to occidental countries. It might be strange to you, but as you know, as time changes, difference and uniqueness are the charming point of the food. You must try it(No harsh. No pushing). It tastes good if you get used to it, also it nourished you well for certain.

  
Why don't you try Miyeokguk on your birthday?

                                            It will give you nutritious and exotic birthday dining!

 

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[KOREA] Korean Drinking culture. Alcohol is sweet today.



Alcohol is sweet today.


~ It might sound awkward to native speakers but Koreans use this expression, 술이 달다, so I literally and directly translate it into English.

Koreans sometimes say that while drinking soju. Does that really mean sweetness?



I would say No and Yes.

When I say no, it means soju is still bitter, but my life is bitterer than soju. In other words, the alcohol is relatively sweeter than my life going. People drink not only at good moments, but also bad. When they break up in their relationship, fail the test, or fight with loving ones, they lean on the bottle. The alcohols comfort them with getting high. This is the moment we say alcohol is sweet.   









< The time you think of a shot of soju.>




When I say yes, it means soju is really sweeter that moment. Exaggerating, it tastes like soft-drink with low alcohol contain.


How does it happen?

It depends on two factors; the alcohol condition and the drinker’s condition.



First of all, the taste of the shot is largely influenced by the serving temperature and the passed time since the cap opens. Soju companies announce that soju tastes best at 5~8 degree Celsius. It means when it’s served is the best condition deeming that the fridge is around 4~5 degrees. Simply say, the cooler and the fresher, the sweeter.     



Secondly, when the drinker day-condition is better, its taste is better. When you get enough sleep and feel alright, you can hold your shots better. We say that ‘my body takes alcohol well.’ 오늘 술 잘 받는다. You might go more rounds than usual. On the other hand, when you feel not good, you could drink fewer shots and say ‘Alcohol is bitter today.’ 술이 쓰다.


Why don’t you try saying,
                                          술이 달다 or 술이 쓰다 to your Korean friends?

술이 달다. ; Sul-i-dal-da.
술이 쓰다. ; Sul-i-ss-da.
                                                               They must be surprised at you!



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[KOREA] Korean Drink Soju Cocktail : Socol, Somaek.




When you think of a cocktail,
                             what do you come up with first?
mojito


Mojito? Martini? Mai tai? Cosmopolitan? Pina collada?

All of them are unique and distinctively delicious. They are made by hundreds, thousands kinds of recipes using innumerable ingredients. These cocktails are usually based on strong alcohols such as vodka, gin, rum, whiskey, Bacardi.




Korean drinks dominate Korean Market.

In Korea, imported alcohols are quite expensive due to tax adding. Government wanted to protect domestic drink industry, so abstained imports. Since the FTA was completed, there has been tax decreasing, but the retailing price still remains high compared to national ones. It is maybe because Korean drinks are extremely cheap. (Soju(330ml) : around 1 Euro) Koreans drink imported ones not usually, but occasionally because of relatively high prices. People came to drink Korean drinks such as Soju, Korean beer, Makgeoli as government intended.


So, Koreans don’t drink
                 cocktails based on Vodka or rum?


I say yes. We do drink cocktails at western bars. As I mentioned above, we do go to drink imported alcohols. But maybe because of low Korean alcohol price, people normally drink like a fish or binge drink. Imported ones do not satisfy Korean drinkers in terms of quantity in prices. That seem to lower the consumption of imported ones, and so do cocktails.


But, Koreans do drink Cocktail based on Soju.


Koreans also want a variety of drinks not only the one. We attempt to find the several ways to drink with Soju in cheap ways. I do call these cocktail ‘Bomb drink’ 폭탄주, because you get drunk easier drinking it. 



1. Beginner Stage (18~22 years old)

Coke soju (Socol 소콜 ; 소주+콜라)

When you are young, who just became over 18 or started drinking, you can buy just a bottle of coke. You are ready to make soju cockatails now. You can also mix with Cider, Fanta, Mountain-dew, or any carbonated drinks. But Caution! : Don’t mix with pocari sweat, or gettoray. People believe that sports drinks make alcohol absorb extremely faster. They get wasted and black out.




2. Growth Stage (25 ~ years old)

Beer soju (Somaek 소맥 ; 소주+맥주)

It is the most popular way to drink Soju. The making process is quite simple that you just mix soju and beer in one glass or put a soju glass filled with soju into beer glass filled with beer. That’s it. The two advantage of this bomb drink is first, you can avoid the bitterness of Soju. Second, you can be high with small amount and in short time. Beer soju is famous especially among men who want prompt effect. Girls or women rather drink other kinds of drink than beer soju.    



< Somaek Glass >

Due to the popularity of Somaek,
A company produces Somaek specilized glass.
People can pour soju referring to the lines,
so that they can adjust the quantiy of soju.
It must be convenient!







3.Mature Stage :

GojinGamrae(고진감래 ; 소주+콜라+맥주) : No pain, No gain. 

                                                         After you taste bitter, you taste sweet.


How to make Gojingamrae.

1. Put the soju glass into Beer glass(or coke glass)

2. Pour coke into soju glass until 2/3 filled.
3. Place another soju glass upon the other soju glass with coke.
4. Pour soju into empty soju glass(just added)
5. Lastly pour beer into beer(coke) glass. Beer covers two soju glass with soju and coke.
6. Drink it feeling various layers of tastes.


As the name of drink, you can taste bitterness of soju first, and then you can feel the sweetness of coke. It makes you drunk quite fast due to the mixture of carbonates. I think it’s a funny drink you can enjoy making and tasting variation with your friends.



Sobaeksanmaek (소백산맥; 소주+백세주+산사춘+맥주)



What is the ‘Sobaeksanmaek’? It named after the initial of ingredient drinks. It means the mixture of Soju, Baeseju, Sansachun, and Maekju. It is easy to make. You just mix one bottle of each drink into one large beer jug or keg.

How’s the taste? Hard to describe. You just try it.



 

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Korean Festival : Chuncheon Dakgalbi festival by Kyungchun Line .


Chuncheon Dakgalbi festival


 <free tasting booth>


This is a festival prepared for promoting the chicken spare rib(Dakgalbi), which is the folk food of Chuncheon area, and for attracting Korean and foreigner tourists and activating local economy.
In the Chuncheon Dakgalbi festival, the experience events related to chickens such as the catching of chickens, throwing of eggs in the far distance, and various performance events such as the Dakgalbi song festival, trial performance, tasting event, small movie festival in the middle of the summer night, etc. are progressed so that people can enjoy different enjoyments. The flavor of Dakgalbi is famous so much as to be said that if people come to Chuncheon but cannot eat Dakgalbi, they cannot find the meaning of visiting Chuncheon.

The Dakgalbi is not a rib itself but is a dish cooked by sizzling the chickens with a Variety of vegetables on the iron plate, after spreading chipped chickens thickly like cutting out file fish, and mixing them with spices.

If you want to feel the real-active situation over there, follow this link below.
(Korean version. Sorry that I could not get any vedio clip in English but in Korean)
http://news.naver.com/main/vod/vod.nhn?oid=052&aid=0000370540





Date : from the end of August to the beginning of September.
Place : Chuncheon City
Hompage : http://www.mdfestival.com/index.html 
              (only Korean version available)






How to get to Dakgalbi Alley


To get to Chuncheon station.

You must go Sangbong station fist to take Gyeongchun Line.
At Sangbong station,
you take the subway that comes every 20 minutes.
It costs you 2,500 won (using metro-card).
It takes 1hour 5minutes to 1hour 20 minutes to get there.







To get to Dakgalbi Alley
(Dakgalbi golmok, 닭갈비 골목)


First, you can walk there for 20 minutes from the station.
Otherwise, you can take a taxi on the opposite side of the station.
You just ask a taxi driver to get to Myung-dong, Dakgalbi golmok(명동, 닭갈비 골목)
There are so many visitors coming here, so it doesn't matter how well you prounce it. 
It costs you only the regular fare maybe about 2,500 won.
When you see that pillar(the picture above), you can surely get off.
And enjoy!



The Gyeongchun Line

The Gyeongchun Line
is a railway line connecting Seoul to Chuncheon in South Korea. The line is operated by Korail. The name of the line came from Gyeongseong (meaning Seoul) and Chuncheon. The line was reconstructed in a new alignment in its entirety in the 2000s. A frequent passenger service operates between Sangbong Station on the Jungang Line in eastern Seoul and Chuncheon Station as part of the Seoul Metropolitan Subway system since December 21, 2010.
By the end of 2011, Korail plans to introduce the ITX service (Intercity Train EXpress), which uses Class 368000 double-deck trains. Trains will have a travel time of 40 minutes between Chuncheon and Yongsan Station in Seoul, operating at a maximum speed of 180 km/h (112 mph).                                                                  By Mr. Wiki


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