Food and Places and Stuff...
BibimBap 비빔밥 - One of my favorites, Traditional Korean Dolsot (hotpot) BibimBap - The name bibimbap was adopted in the early 20th century. From the Joseon Period (1392–16th century) until the 20th century, Bibimbap was called goldongban, which means rice made by mixing various types of food. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people. Bibimbap, known as goldongban at that time, was served to the king usually as a lunch or a between-meal snack.
Dakgalbi 닭갈비 - Dakgalbi is a delicious, spicy grilled chicken dish that’s a popular choice for friends who are getting together to go out to eat. It’s a natively communal dish that’s always shared among a small, intimate group of people, so it naturally stimulates conversation and a good time. It’s pretty much impossible to eat dakgalbi in silence!
Sulbing 설빙 - Cant live in Korea without having this more than once. “Sulbing” means “snow ice” in Korean (hanja: 雪冰). It’s a chain of dessert cafes that began in nearby Busan. A bowl of sulbing looks very similar to the familiar bingsoo, but instead of shaved ice, the white crystal flakes in your bowl are frozen milk, making your dessert sweeter and creamier. The consistency is like powdery snow, delicious
Food Courts and Shops - Walk around food and food courts, by far my favorite kind of food, sampling this and that...
Burger Quest - I'm always looking for a good burger, no matter where I am...
Snow Days - Its pretty rare that snow sticks in Daegu, so I'm glad I got to see it.
Sam Gyup Sal - Samgyupsal is another popular Korean meat dish that are enjoyed at home or at Korean restaurants that specializes in meat dishes. It consists of thick pork strips, served in the same fashion as galbi but there is no marinating involved. It is usually cooked on a grill with pa muchim, kimchi, mushrooms, garlic, onions and consumed altogether.