Here we have the bulgogi (marinated beef) and various banchan. Quite tasty (mmm, raw garlic). Younggyun's dad wouldn't let me pay for dinner (Asian customs and whatnot), so I took Younggyun and Paul out for some drinks afterwards.
In Korea, you never just sit around and drink... you always eat something while you drink. That actually makes a lot of sense and is probably a lot safer (and tastier!). This was some sort of pork dish, kind of cartilage-y (but that's fine with me, I grew up eating pig ears so it was no big deal).
Younggyun introduced us quite a variety of Korean drinks. I don't have pictures of all of them, but they were:
- Baek-sae-ju (literal translation in hundred year wine - I think that's what's in the picture above)
- Dong-dong-ju (milky in appearance, weak similarity to peruvian chicha, served in a tea pot - see below)
- Dae-tong-ju (not sure what it is, but it was served in a piece of bamboo - see below)
- Heuk-ju (literally black wine, but it really wasn't that dark in color)
- San-sa-choon (made from fermented berries, very sweet)
Dong-dong-ju. I think this was the only case where we didn't drink from small glasses, but from metal bowls instead! Luckily, this stuff wasn't very strong so a bowlful isn't all that much.