As we step further away from Osan and Seoul in this last installment, please remember that, whatever your experiences while on duty in Korea (or any land in which you are a guest), those experiences will help inform how you view the world from that time forward.
Located southwest of the Korean Peninsula is the largest island of Korea, Jeju Island. The island is one of the most relaxing vacation spots found in Korea thanks to its unique local atmosphere and beautiful natural environment.
Visitors looking for a bit of history, a bit of culture and a lot of art will find Daegu has all these literally on the wall. Located in the middle of Korea’s southeastern region, murals of Daegu and its heritage are recalling memories of the past that were long forgotten.
Located in Gyeongsangbuk-do, Yeongju has a proud history of having some of Korea’s most influential historic figures live there, including Yi Hwang, the face of the 1,000 won bill and a magistrate of Punggi County in the mid-1550s.
When you are in a rush, Bulgogi Chicken is a great way to put your stored bulgogi sauce to good use. It takes about 5 minutes to prepare and about 40 minutes in the oven. A great advantage with this dish is you can put the chicken legs on a barbecue and create a really unique and delicious barbecue fl avour that will impress!
When you walk around Korea, you will quickly see the passion for food spilling over from stalls lining the street and small restaurants full of people noisily slurping noodles or preening away at a dish with chopsticks.
Soju is the most popular type of alcohol in South Korea. It is around 19% alcohol – very strong – and is a grain or potato-based vodka. It’s traditionally consumed straight with food, but also mixes into cocktails.
Japchae is usually treated as a side dish in Korean cuisine. But serve it over rice, and this savory and slightly sweet dish of stir-fried glass noodles and veggies becomes the showstopper it deserves to be.
Gochujang, or red pepper paste, is a staple in the kitchen of Koreans. It is not an exaggeration to say that it's hard to find a Korean dish without gochujang, from tteokbokki to dakbokkeumtang (raised spicy chicken).