Since their invention in ancient China more than 3,000 years ago, chopsticks have been widely used in Asian countries. In South Korea, “jeotgarak” means chopsticks.
Many traditional Korean restaurants specializing in vegetable and wild herb dishes were lined up along the path leading to the temple entrance. I thought I should try my luck by just walking into the first restaurant that caught my eye.
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.
Makgeolli is Korea’s oldest folk liquor. The signature brew is a favorite among Koreans and foreigners for its clean and refreshing taste. Loved for generations and recently updated with the addition of bananas and honey, makgeolli is an iconic drink with appeal across age groups. Its place in Korean culture isn’t likely to change any time soon.
Bibimbap, a bowl of rice mixed with meat and assorted vegetables, is one of the all time favorite meals of the Korean people, regardless of age or generation.
It was 2015 the last time I was here in South Korea, in the city of Uijeongbu, and got my first taste of an Italian mushroom risotto at a local restaurant.
