Busan trip-Top 3 food you should eat in Busan

Currently Busan is one of the hot vacation place for Korean young people. It only takes 3 hours from Seoul with KTX that many people even go Busan for one day trip. Today I will introduce top three Busan local food which you should try if you visit.:)


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Above bicture is Mul Milmyeon(물밀면) which is one type of Milmyeon.

During the Korean War(1950-1953) many Korean flee to Busan and they wanted to eat Naengmyun(냉면/ Korean cold noodles). However, they could not find the buckwheat what is the ingredient of the Naengmyun. So they made the noodles with flour instead of buckwheat what people got from US army as a relief. Nowadays Milmyeon(밀면) is one of the representative Busan food.

Milmyeon is similar with normal Korean cold noodles but just the noodle ingredient is different. Milmyeon is chewier than Naengmyun(cold noodles) and have spicy sauce, half of egg, vegies in top of it. Also Milmyeon divided in two types; Mul milmyeon(물밀면) and Bibim Milmyeon(비빔밀면). Mul(물) means water that this is the one which has soup with noodles. Bibim Milmyeon is more spicy than Mul Milmyeon that if you are not good at spicy food I recommend to eat Mul Milmyeon and taking out some red pepper paste which is in top of the noodle.

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Above picture is Bibim Milmyeon(비빔 밀면). Normally it is quite spicy.

2. Pork rice Soup(돼지국밥)

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Pork rice soup(called Dwaeji gukbob 돼지국밥 in Korean) is a dense meal in a steaming stone bowl. Normally it was boiled about 24hours in a big pot.

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Above picture is the side dishes which comes out together with pork rice soup. In some restaurants serve the soup and rice separately but some places give the soup which the rice is already inside the soup. It depends on the restaurant. The way to eat the pork soup is first season the soup with Saeujeot(세우젓/salted shrimp) and put the noodles and chives in the soup. And the last step is put the pepper in soup. I like pepper a lot that I never miss putting pepper when eating pork rice soup.:)

3. Cold Pig’s feet(냉채족발)

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Jokbal(족발) is a Korean dish consisting of pig’s trotters cooked with soy sauce and spices. Normal Jokbal is served just after boiled in a pot that it is hot. But new type of cold Jokbal started in Busan and it became Busan’s local food. The good Jokbal restaurant is determined whether they got rid of the pork small in food. It has sliced pork, cold jelly fish, cucumber, carrot and egg on top seasoning with wasabi, which makes the nose chocked up.

The difference with Normal Jokbal and cold Jokbal is in whether the pork is seasoned. Normal Jokbal is served with the pork itself which you can see in below with other side dishes but cold Jokbal seasoned with diverse ingredients.

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Thanks for reading and if you have any question please leave a comment.:)

Busan trip-Gukje Market and Seed Pancake

One day when I was talking with my friend I said “What about going trip to Busan in new year?” And she said “Great Coll”(Coll(콜) means Okay Let’s do it in Korean)

We were in café where near with my home that I brought the laptop right way and we started to search the Busan trip. Just within 3 hours we booked the hotel and bought the KTX train ticket. This is how my Busan trip is started.


After I first arrived in Busan I came down the escalator and went to the Busan train station. The good thing is the transportation card which I used in Seoul is also worked in Busan that I didn’t need to buy metro ticket. I took the subway in Busan station and left in Jagalchi station. The voice announcement in Busan station both talk in Korean and English that it is easy to catch the station.

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The Busan Gukje market(국제시장) got famous after the Ode To My Father(국제시장)Korean movie,which is about Korean War with North Korea in 1950, got popular. This movie surpassed 10 million ticket sales in South Korea that became 11th Korean file to surpass 10 million tickets sales.

If you visit Busan Gukje Market you should try “Korean Seed Pancake”(씨앗호떡). After the Busan Gukje Market and the seek pancake are broadcasted in famous 2days&1night Korean tv show, seed pancake got popular and became the typical snack that you should try when you visit Busan.

Normally sugar, ground walnuts and peanut are inside the Korean sweet pancake, but the Busan seed pancake has seeds instead of penut and walnuts. It was unique pancake what I can’t easily try in Seoul that I liked it. Also they give you the seed pancake in paper cup that it is easy to eat with looking around the Gukje Market.

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Thanks for reading.:)

Why Korean say Cool when eating the spicy food-Part 2

Today I will introduce the situation of using the “Cool” meaning except in food.

1. When the pee came out
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People say Cool as expressing the cool feeling when just after the pee came out. To be more concrete, the word “Cool” means the good feeling of the impurities came out well from the body in this situation. But don’t say “Shi-won-ha-da”(Cool) in Korean to somebody else you are not familiar with. Koreanonly say to really close friends.

2. When scrubbing off the dead skin from the body.

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Korea has a unique culture in Korean bathhouse. Getting naked and scrubbed down.

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This is the scrubbing towel which Korean use and it is called “Italy towel” or “ttamiri towels”(때밀이 타울) in Korean. Instead of using a soft loofa, Korean use wash cloths that aren’t very nice. However, Korean who say cool are enjoying this painful feeling. As it has the hurt feeling, it produces excellent results in getting rid of the dust in the body. When the dirt is coming off from the skin during scrubbing, they feel the body is getting clean and eliminating the waste from the body. This is why they say “Cool” when scrubbing the body.

3. When having a massage
Normally, older Korean prefer to have very strong massage.

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When having a massage it could be felt a little painful but also could have a good feeling at the same time. Because it helps the muscle to get recover from the fatigue. Many Korean say “Cool” in this situation, especially who are old. I think they feel the pain as the muscle is getting relax.

4. When soaking in a hot tub

Korean say “Cool” for the hot feeling when they are in hot tub.

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One of the Korean characteristics what you can see from the number 2,3,4 is partly Korean enjoy the painful impression. My mother sometimes say “Cool” while she takes the shower. Before, I checked the water temperature when she was taking a shower, but it was really hot for me that I could not imagine taking shower in that hot water.

These four situations are the general situation when Korean say “Cool”. If there is other general times to say “Cool” please leave a comment.

Thanks for reading.:)

Why Koreans say “Cool” when eating the spicy food-Part 1

The popular question from foreigners to Korean is why they say “cool” when eating the spicy food.  Some of my friends especially men say “It’s cool(called Shi-won-ha-da/시원하다 in Korean)” when eating the spicy or hot food.

Shi-won-ha-da is the multiple meaning word and the first meaning is “cool” in English. Second is said after eating the hot food. Today I will introduce about the cool’ second meaning. However, when I thought about the cool(Shi-won-ha-da)meaning, I recognised Korean say this word frequently in many situation with multiple meaning. So in the part 1, I will introduce the cool meaning which is connected with the food, and in the next part 2, I will introduce the other cool meaning which is used in the others situation.

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This is the one of the scene of the Shin ramen(Korean noodle) advertisement and this person is PSY(Korean signer). In my opinion, this face represent the “Shi-won-ha-da”(cool) meaning well. As eating the spicy and hot food, he feels this hot feeling. However, this burning feeling also makes all the stress out and that’s one of the reasons why Korean says Shi-won-ha-da(cool).

When I was young, I could not understand why Korean middle-age men say cool during eating the hot soup. However, as I grow up in Korea I got stronger in the hot food and also could understand what does the cool mean. In fact, I could not eat Kimchi and every spicy Korean food until when I was in seven years old. I could only eat white Kimchi which is not spicy, or I ate Kimchi only after I wash it in water. However, I was continuously exposed in spicy food that I could be stronger in spicy food little by little.

Since I was in high school, sometimes I’ve started to say “cool” when eating the hot food. According to my experience, this cool is the word which expressing the refreshed and fresh feeling. When we eat the hot food, the sweat comes out. Base on my experience, when I eat spicy food I feel the bad wastes is coming out from the body and feel it cool. Also when I eat the spicy or hot food ,the sweat comes out from my body and the sweat is getting evaporate that it makes the body temperature lower. As the body temperature is getting lower, I feel it cool.

These are the examples when Korean say “Shi-won-ha-da”(Cool)

1. When eating the spicy food: this cool means refreshed.

2. When eating the hot soup(high temperature liquid): If you eat the hot soup, you could feel the liquid is passing the throat. I also like to eat the hot soup especially in winter and sometimes burned the roof of my mouth. It feels like my throat got cleaned and say cool. I think this is similar as the throat burning feeling when drinking the strong liquids.

The cool(Shi-won-ha-da)meaning is quite complicated and the meaning could be slightly different depends on the people that I’m not sure If I explained well about it. But I was trying to explain specifically of the meaning based on my experience.:) If you have any question or have the different idea, please leave the comment.

In next week, I will introduce about the rest of the Cool(Shi-won-ha-da) meaning.

Thanks for reading.:)

7 types of Korean Jajangmyeon

Jajangmyeon is the Korean-style Chinese food made with fermented black bean paste which is called chunjang(춘장 in Korean) and the noodles. It is the most popular delivery food in Korea that many people frequently eat Jajangmyeon. If you go to the Chinese restaurant in Korea, you could see many kinds of the Jajangmyeon. Today I will introduce about the diverse types of the Jajangmyeon.

1. Kaan Jajang(간짜장 in Korean): Normal Jajangmyeon uses the Black bean paste which is cooked before, meanwhile Kkan Jajangmyeon uses the Black bean paste which is fried just now. So the Kkan Jajangmyeon has more intense and oily taste. Cooking the good taste of the Kaan Jajang is hard and even if it is cooked little wrong, the taste could be salty and too oily that Jjangmyeon lovers judge the chef’s cooking skills depends on the Kkan Jajangmyeon.:)

Black bean paste and the noodles are given separately as you can see in below. Normally the Kkan Jajangmyeon is with noodle and the black bean paste, but in some places additionally give a fried egg above the noodle.

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Then pour the black bean paste on the noodle and mix it.

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2. Uni Jajang(유니짜장 in Korean): All the ingredients in the Black bean are cut into small pieces. As the ingredients are chopped into little pieces, the water comes from the ingredient that it does not put the water into the Uni Jajang during cooking. Uni Jajang has the mild taste according to the ingredients are small that it is good for old men or children to eat.

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You could see the ingredients are smaller than other type of the Jajangmyeon.

3. Sacheon Jajang(사천짜장 in Korean): Sacheon Jajang is the most spicy among all types of the Jajangmyeon. Quite many restaurants put red pepper in it or the chili powder. Also the Seafood is in this Jajangmyeon. You could see the shrimp and the webfoot octopus in below picture.

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4. Jaeng-ban Jajang(쟁반짜장 in Korean): Jaeng-ban means ‘tray’ in Korean and this cuisine is served in a tray as you can see in below picture. Normally it is given in a large amount that two people can eat one dish. The good thing is the black bean souse and the noodle are already mixed that it is convenient to eat. Normally to eat the other types of the Jajangmyeon, you have to mix it by yourself.

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5. Yetnal Jajang(옛날짜장 in Korean): This means old Jajangmyeon in Korean. The characteristic of this Jajangmyeon is the ingredients such as onion, cabbage and potato are cut in big shape. Normally the sauce is thin and the taste of the black soybean paste is soft because of the potato which is in inside.

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6. Jjajangbap(짜장밥 in Korean): This means black soybean paste and rice in Korean. Black soybean paste is used as the other types of the Jajangmyeon, but the rice is in it instead of the noodle.

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7. Jjamjamyeon(짬짜면 in Korean): This means half is Jjamppong and half is Jajangmyeon.

Many Korean frequently having a hard time to decide what to eat between Jajangmyeon and Jjamppong. Acoordingly, new dish which has both Jajangmyeon and Jjamppong came out. Pros is you can eat both of the dishes at once but the cons is the food amount is less than you order the Jajangmyeon or Jjamppong itself. Because the middle part of the bowl is divided in half, and the amount of the food is less as much as the part which is dividing the bowl.

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Thanks for reading. You can check 7 Types of Korean Jjamppong in here.

My Korean food making experience-Part 3

Today I learned making Chili pepper pancake(고추전), Mushroom pancake(표고전) and Korea style Meatball(동그랑땡).

The most difficulty for making these dishes were grounding the meat. If you try to make these dishes in home, you can buy the ground pork and don’t have to ground it by yourself. However, the class what I’m listening is for preparing the “Koraen food Craftsman cook” exam and this test requires to ground the meat by yourself with knives! It is the hard work that even now still my arm is hurt. After that, you have to add “Salt, sugar, ground welsh onion, ground garlic, pepper and sesame oil” in the meat. But I forgot to add these things in the meat when I was making Chili pepper pancake and Mushroom pancake.:( Don’t forget to season the meat when you’re making.

If you prepared the ground meat then fill the Chili pepper, Mushroom with the meat and then coat these in flour. This is for making the pancake and the meatball well in coating the egg.

After you heat a frying pen over medium heat and cook it. This is my finished dishes.:)


Chili pepper pancake, Mushroom pancake are all included in “Jeon”(전 in Korean).Jeon refers to many pancake-like dishes in Korean cuisine. When it is raining Korean crave to eat Jean and Makgeolli(milky Korean rice wine).

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There are few theories why Korean eats “Jeon” on rainy days.

1. When humidity increases, blood sugar level drops and people crave flour-based food that increases blood sugar level.
2. Flour in both Jeon and Makgeolli contain lots of serotonin which elevates emotion and appetite. This may cheer people up when they feel down on rainy days.

Or some of the people say eating the Jean with Makgeolli is the studying effect. The sound of rain makes people to reminds the sound of making Jeon.

My Korean food making experience-Part 1 click here
My Korean food making experience-Part 2 click here

Share with me! What do you eat on rainy days?

Thanks for reading.:)

My Korean food making experience-Part 2

Today I learned making Bibimbap(rice mixed with meat, vegetables/비빔밥 in Korean) and Gujeolpan(Dish of nine dishes/ 구절판 in Korean) which are the traditional Korean food. However there was many vegies and other ingredients to cut and peeling, it took a lot of patience for me to finish the dishes.

In the Bibimbap there are 7 ingredients which should be included; bracken, balloon flower roots, cooked separate yolk and white of an egg, peel of the cucumber, meat and the clear froth jelly(called Cheongpomuk/청포묵 in Korean).

However, the ingredients in Bibimbap or in Gujeolpan are not limited to the particular ones that you can select which one you prefer. In Korea if some side dishes are remain in home, sometimes we put those ingredients on the rice and mix and eat. Especially after the Korea family ceremony(called Jesa in Korean) for the ancestor, commonly people eat the Bibimbap to treat the leftover ceremony foods. Many kinds of the food should be cooked to do the ceremony as you can see in below, and these ingredients are sufficient to make the Bibimbap.:)

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Bibimbap and the Gujeolpan what I made are in below.


The way of eating the  Gujeolpan is first put the ingredients what you want to eat on the grilled wheat cake and roll it.

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Gujeolpan is similar with Vietnamese summer rolls. However, there are big two differences from Gujeolpan and the Vietnamese summer rolls. First, Gujeolpan uses the grilled wheat cake for wrapping, but the Summer rolls use the rice paper wrapper. Second, Gujeolpan the ingredients in Gujeolpan should be all fried on the pan such as carrot, cucumber, meat. Meanwhile, the ingredients in the summer rolls are not fried.

For me, the big difficulty was in making the wheat cake for cooking the Gujeolpan. At the first time, I made the hole in the wheat cake, or ripped during flipping it.

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Making the Bibimbap and Gujeolpan could be little stressful for cutting lots of ingredients, but these have many vegetable that it will be good for health.

If you want to read the Korean food making experience-Season 1 click here.

Thanks for reading it.:)

Lightning meeting in Han river

Lightning meeting is the Korean slang which usually used on internet sites to spontaneously meet offline for drinking and partying, and also used for the emergency meeting that meeting was made suddenly on that day.

I did the Han river lightning meeting(called Han-Kang Bunge meeting/한강번개 in Korean) with my coworkers. In fact, we didn’t plan to go Han river but, the weather was so good and we spontaneously decided to go Han river after the work finish. First we bought chicken and bear(치맥 called Chi-maek) which Korean usually eat for the late-night snack. There was nothing prepared for the picnic, so we just brought newspaper instead of the mat and the food.

This is the “Octopus chicken”, which fried octopus and fried chicken are mixed. The combination of the chewy octopus and the crispy fired taste was fantastic. 🙂


Also the night view in Han river was great! I could see the Han river bridge of light and the N Seoul Tower. Seoul is getting hotter, but the night is still cool that I recommend to go Han river at night.:) I had a really had a good time with my coworkers and planning to go once again before the summer comes.

Thanks for reading.:)

My Korean food making experience-Part 1

I ate Korean food in whole my life, but was not interested in making food that I only could make few Korean food. So I decided to learn Korean food, and start listening class from 2 weeks ago. I’m listening the “Korean food Craftsman cook” certificate class to learn the Korean food.

However, to acquiring this certification is not that easy. Because firstly, there are 51 kinds of Korean foods to learn and you have to remember all the process of making each kinds of the food. In the test day, you have to make 2 foods which are selected randomly. Secondly, you have to cut the ingredient in the fixed sized. For example, the mushroom should be in 0.2cm thickness and 3cm length in the ‘Korean mushroom porridge’ cuisine. In every food recipe, there are fixed standard of the ingredients size. Finally, you have to make the food in on time. Normally the time limit is 20-30 minutes for one food.

IMG_3547These are the two Korean food measurements. The big one is usually used for measuring the amount of the rice and the water. The spoon Is usually used for measuring the sauce(soy sauce, red pepper paste), salt, sugar…etc.

Today I made “Korean Steamed egg”(계란찜), Tangpyeongchae(탕평채) and Korean mushroom porridge(장국죽)


This is the food which I finally made. This food visual seems not that yummy, but the taste was not that bad. 🙂 I brought home and my family ate it all. I hope I can make it better in next time.



To make the Korean Steamed egg, first pour the water five times as much as the egg amount, and then put it inside the pot and boil about 13-15 minutes. Then Turn off the fire and put the sliced mushroom on the top of the egg and steam it. The black one which is in top of the egg is the sliced mushroom. In this time, I pour the water little more than the suitable amount that the steamed egg was not made well. 🙁



Korean frequently eat the steamed egg dish and it is good for eating with spicy food. Because steamed egg helps you to feel less spicy.

What I felt during making Korean food is we have to throw away many parts of the ingredient to make the Korean food pretty. The egg which is cooked separately from yolks and whites should be cuted in 0.2cm length and in 4cm thickness. I threw away all the end of the egg.


Cooking tip what I learned in the class is that if you want to make the good shape of the egg slice, wipe the cooking oil with the kitchen towel after putting the cooking oil in the pen. Then the bubbles can be less made in the flat egg.

Thanks for reading. Next time I will introduce about making the Bibimbap(mixed rice) Korean dish.:)

Fish bread(Bungeoppang) Character Analysis-from how you eat

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Fish bread, which is called ‘Bungeoppang’ in Korean, is popular Korean street snack. It is shaped as the fish with the sweet red bean filled in. In winter, it is easy to see the truck that sells the fish bread in the street. The taste is soft, sweet and fluffy and a little crispy.

In Korea, we have a physical test with the fish bread for fun! Test your personality with which part you eat first.

Screen Shot 2015-05-12 at 6.17.39 AMEats head first: An easy-going optimist, unconcerned with trivial things. Says whatever comes to mind, is passionate, but the passion can dwindle easily.

Eats tail first: Cautious. A romanticist concerned with the smallest things; is slow in catching onto other’s feelings.
Eats stomach first: Masculine, active, bright, and outgoing.
Eats fins first: Temperamental and childish. A loner.
Cuts it in half and eats the tail first: Polite, good at saving money, and a rationalist.
Cuts it in half and eats the head first: Strong willed who goes through with a plan once it is decided. Stingy, and does not like to lend money.

Thanks for reading. 🙂