Dining in Seoul, Korea
Kia ora Coromind readers!
One of my favourite destinations so far has to be Seoul, Korea. I have been there a handful of times now, but one time in particular was very special. In the years when I travelled back and forth teaching English, I made friends with one of the young coordinators, Honggi-go. I haven’t been able to see him since, due to covid and other commitments, but luckily for me he doesn’t live too far away from Seoul!
On my last trip to Korea, Hongii played ‘local tour guide’ and took me and a colleague out for dinner in the -11 degree weather. We went to a Jeju Island-style BBQ (제주 바베큐), which in simple terms means that all the meat served is pork!
Once seated, we packed our jackets into plastic bags and popped them away inside our seats. We shared some Soju and Terra (Korean beer). Multiple different cuts were provided and we started sizzling away with some delicious pork belly. Kimchi hot pot with enoki mushrooms and soft tofu is served as a starter. Traditionally, soups or stews are eaten to warm up the palette for the rest of the meal. I should also mention the amazing sides which traditionally are served
with most meals – kimchi, spicy spring onion salad, sesame leaves, salted anchovy sauce and much more.
In Korean culture it is very common to carry on eating after a main meal – unlike some cultures, where you might wander off to grab a drink, we headed off to another bar-type place but continued to dine! This time we went to a place that could be described as a small bar and grill. I let Hongii order
us a selection of char-grilled skewers – chicken skin, chicken intestine, chicken thigh, enoki (my favourite),
octopus, and whole prawns.
The appreciation for food and company while eating out in Korea is amazing. Not only is there such variety in the styles of cooking but also in traditional experiences from etiquette to cuisine. The idea that food is the best complement to any social situation is right up my alley. Food has to be one of
the best experiences while travelling, it’s such an easy way to get to the root of different cultures and connect with people.
Words by Chloe Potae
