Before the night falls, we dug in the authentic Korean home food carefully prepared by my mum with love and sympathy.
Here, a spicy roasted nuts and anchovy, a true southern delicacy.
A pickled Korean mint leaves in soy sauce, most definately acquired taste.
One of my favourite Kimchi(hot veg salad), radish-top Kimchi.
A braised beef in soy sauce with chilli, garlic and boiled quail eggs.
A bowl of mountain herbs ready to be mixed with steamed rice.
Freshly picked lettuce leaves which is used as a wrap for meat and spices.
Roasted pork cuts that goes on a lettuce leaves.
A cold buckwheat noodle dish that requires scissors to cut down the elastic black noodles.
All the cafe scenes have been changed a lot in five years and I strolled out on the back street around where I stay.
Bubble pop beer and Soju(Korean Sake) corner.
A place for a Tuna Sashimi and other raw fish dish.
Lots of cafes and coffee shops….countless.
This is how Koreans stack up the cars in a small space.
There is no better dessert than a shaved sweet ice in summer. We popped in a famous Korean dessert cafe called “Sulbing” litteraly means “Snow Ice”.
A berry snow flake, not bad $12.
My choice, Chopped almond, roasted bean powder. You gotta dig in to get ice underneath.
Korean rice cake on a stick garnished with cheese and herb.
Cashew nuts, almond and coffee flake.
A simple toast korean traditional way.
Worst choice of the day. A mango flake, gotta be a canned mango, very sweet and unpleasing, even worse, most expensive.