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Pyeongchang Cuisine

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Haven’t heard of Pyeongchang yet? You will in the next few years as it will host the 2018 Winter Olympics. It’s become a bit of a resort town, known mostly for its skiing. Yet I went there during the summer, and there was plenty to do without all the crowds. Pyeongchang itself is located in Gangwon Province, the most northeastern province in South Korea. It’s been getting a reputation for nature tourism and adventure sports.

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Magic Dragon's Beard Candy

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You find these stands all around tourist areas of Seoul. It’s fun to watch their routine. It’s called Dragon’s Beard Candy. It’s a treat that originated in China and was loved by the Korean royal court. Since it was associated with the Han artistocracy, the Communisty Chinese government originally worked to eliminate it from Chinese society. This is another example of Korea preserving lost Chinese traditions…

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Andong, part 3: Hanu BBQ and Andong Soju

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Wrapping up our trip to Andong, we just had to try that famous Andong Hanu beef. I had introduced it to Ben during his first trip to Korea, and he loved the marbling and flavor. We ventured from our overnight stay at Hahoe Village to downtown Andong. While looking for a good place of Hanu, we stumbled upon a shop making little filled cakes in the shape of Hahoe masks. I assumed it was a cheap gimmick, but after trying the raspberry and custard ones, we bought a box. They were good…

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Andong, part 2: Hahoe Village

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This is the second video of our trip to Andong this past spring. The cherry blossoms were in full bloom around the Hahoe Village (Hahoe Maul, pronounced HA-hway). It’s a quaint village that is stuck in time. Actually, they actively preserve this place with help from the government to feel like a Brigadoon from the Chosun dynasty. It reminded me a lot of Rothenberg, the medieval town in Germany…

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Andong, part 1: JjimDalk (Stewed Chicken)

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This is a dish that you don’t see much outside of Korea but is very popular with visitors. It’s called jjimdalk, and it originates from the historic city of Andong. I have seen this appear on menus in the U.S. a little. One restaurant has called it “cola chicken.” I have heard that some places do use cola in their sauce, but I have no proof.

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The Shake-em-up Lunchbox (Dosirak)

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Some Korean pubs and restaurants have a little thing called a “dosirak” or a “bento” on their menus. In both Korean and Japanese they basically mean “lunch box.” Yet unlike a Japanese bento, you won’t find cute little flowers or cartoon characters cut out of tofu. These are done up like old fashioned children’s school lunchboxes, like my wife had while growing up in the ’70s and ’80s-little metal containers stuffed with rice, kimchi and other little goodies…

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San Maul – My Favorite Korean Restaurant

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This is my favorite Korean restaurant, and it encapsulates what I think are Korean food’s strengths. San Maul, or “Mountain Village,” is a peasant farmhouse style restaurant at the foot of Gwanak Mountain that was originally set up to cater to weekend hikers. It’s since grown into a mini empire with restaurant specializing in all kinds of foods up and down the road leading to the mountain

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