Walking, Walking, Walking...........

Walked and walked and walked today. Trees are budding and flowers and trees are starting to bloom.

First stop took us to Ha-dong Plum Street where we walked along the Cheonggyecheon Stream.

Hadong Plum Street, famously known as the filming location for the TV drama Dokkaebbi (Goblin) is a long walking course along the promenade by the Cheonggyecheon Stream from Yongdap Station to Sindap Station. The street was named Hadong Plum Street after Hadong-gun of Gyeongsanggnam-do Province, the home of the planted plum trees. As their flowers bloom in March-April, visitors can enjoy springtime by seeing the beautifully colored streets of red and white plum blossoms as well as other spring flowers such as forsythia and cherry blossoms.

The street was formed after Hadong County in South Gyeongsang Province donated the plum trees. 

Are you looking at me?

Next stop was at Seonyudo Park

"Seonyudo Park is located on Seonyudo Island, one of the islands situated on Hangang River. The park used to be a filtration plant, but was converted into an ecological park. Seonyu literally means "a place of scenic beauty". Seonyudo Park utilizes the previous filtration plant to a great extent. It contains four parks and many walking trails. Apart from these, the park has other facilities such as Seoul Design Gallery, and a botanical garden. Seonyudo Park is a much loved place where visitors can experience nature and relax with beautiful views of the river."

Seonyudo Park is Korea's first water-themed ecological park. The park was renewed from an old water treatment plant. Visitors can observe a water purification system, an aquatic plant garden, and an ecological forest, as well as exhibitions and other interesting facilities. The park also hosts diverse hands-on programs and exhibitions. 

Seonyudo Park is one of the most loved date spots in Seoul.

Hyundai Department Store has an impressive food court. We had a light lunch as Michael and I are taking a cooking class later this afternoon and we were instructed to come to class hungry.

Michael had the tuna and egg gimbap.

Whether you are into architecture, food, or shopping, this is the place to experience it.

This is one of three large department store malls in Seoul.

The Kdrama 'Queen of Tears" filmed here for a few scenes.

The last walk was along the Han River.

Call ahead for a food delivery.

Get a mat and have picnic lunch.

A scene from "King the Land" was filmed here.

Purchase some ramen and cook it up.

We were early for our cooking class so we explored the surrounding area of restaurants and shops.

Michael and I learned to prepare a Korean meal at the Royal Seoul Cooking Class.

The beautifully preserved Hanok was built in the 1930's. The beams are originals.

"Once home to royal chefs from Joseon palace, this traditional space offers an authentic glimpse into Korea's culinary heritage"

Our instructor

TANG-PYEONG-CHAE

A dish that once graced the royal table. It's important to make it beautifully! Remember, it’s food for the king.

Ingredients:

•Cheongpomuk (mung bean jelly)

•Carrot

•Zucchini (use only the skin, but the flesh can be included based on preference)

•Seasoned Korean seaweed

•Minced meat (pork or beef, depending on preference)

*if preparing for vegetarian, finely chop shiitake mushrooms to use in place of minced

pork (other mushrooms may also be used)

•Sesame seeds

•Soy sauce

•Sesame oil

•Black pepper

Instructions:

1.Boil the Cheongpomuk in hot water for about 4 minutes until it becomes translucent.

Rinse it under cold water, pat it dry, and cut it into bite-sized pieces.

2.Cut the vegetables into strips similar in length to the Cheongpomuk. Heat oil in a pan

over medium-low heat and sauté each vegetable separately, adding just a pinch of salt

to each. Cook until they become soft and slightly bendable.

3.Season the mushrooms by mixing it with a little soy sauce, sesame oil, and black

pepper in a small bowl. Then, stir-fry it until fully cooked.

4.On a serving plate, place the Cheongpomuk in the center and arrange the vegetables

and mushrooms around it in a circular pattern.

5.Crush the seasoned seaweed into small pieces and place it next to the Cheongpomuk.

Sprinkle sesame seeds and drizzle a little sesame oil over the top. Mix everything before

eating.

HAMUL-PAJEON

Korean soul food! Originating from Busan! When it rains, it’s best enjoyed with Makgeolli. Simply the best!

Ingredients:

•Green onions

•Korean Pancake Mix (choose based on preference; in class, we use tempura flour with potato starch)

•Water

Salt

•Assorted seafood (such as squid, clams, mussels), cut into small pieces

*If preparing for vegetarians who do not eat fish, add red and green chili peppers for extra

heat and texture

Instructions:

1.The ratio of water to tempura flour should always be 1:1. For kimchi pancakes, since kimchi contains liquid, adjust the amount of water accordingly to maintain a thick batter consistency.

2.Wash the green onions and cut them into 4 cm pieces (or adjust the length based on your pan size and preference).

3.In a bowl, mix the tempura flour, water, and seafood to form a thick batter. Add 1 teaspoon of salt.

4.Ensure the batter has the right thickness by adjusting the amount of flour and water while maintaining the 1:1 ratio.

5.Heat a generous amount of oil in a pan over medium-low heat. Once the pan is hot, pour in the batter and spread it evenly to ensure even cooking.

6.When the edges turn golden brown, flip the pancake and cook the other side until crispy.

7.Don't forget to pair it with makgeolli! The makgeolli we enjoyed was Jangsu

Saeng Makgeolli.

Korean soul food! Originating from Busan! When it rains, it’s best enjoyed with Makgeolli. Simply the best!

LA GALBI

A modern and sophisticated dish that Koreans enjoy on holidays or special occasions.

ngredients (per person, including bone weight 150–200g):

•LA-style beef short ribs

•Plum syrup

•Brown sugar

•Soy sauce

•Black pepper

•Sesame oil

•Minced Garlic

•Water

•Chopped green onion and garlic (optional)

Instructions:

1.Rinse the LA galbi thoroughly under cold running water to remove any

bone fragments, then pat it dry.

2.Place the ribs in a pan and add 20 ml (1/4 of a soju cup) of soy sauce.

3.Sprinkle 3 teaspoons of brown sugar, then drizzle 1 teaspoon each of plum

syrup, sesame oil, and minced garlic over the meat.

4.Season with black pepper and, optionally, add chopped green onion and

garlic.

5.Pour just enough water into the pan to fully submerge the ribs.

6.Cook over medium heat for 12 minutes, flipping occasionally to ensure

even cooking, until the sauce is fully absorbed into the meat.

7.Plate and serve immediately.

A modern and sophisticated dish that Koreans enjoy on holidays or special occasions.

Fresh Kimchi

Ingredients (for two leaves of bomdong cabbage):

•Bomdong cabbage

•Korean red pepper flakes (gochugaru)

•Apple vinegar

•Plum syrup

•Salt

•Minced garlic

•Sugar, Sesame oil

Instructions:

1.Wash the bomdong cabbage thoroughly under cold water. Cut

it in half lengthwise, then chop into small diamond-shaped

pieces.

2.Place the chopped cabbage on a plate. Add 1/2 teaspoon of

apple vinegar, 1 teaspoon of salt, 1/2 teaspoon of minced garlic,

and 1/2 teaspoon of plum syrup and 1 teaspoon of sugar and

lastly 1 teaspoon of sesame oil.

3.Mix well and serve.

A fresh taste of kimchi without the fermentation process

Korean Potato Salad

A perfect match for LA Galbi! A creamy, tangy, and delicious Korean-style potato salad.

Ingredients (for 150g of boiled potato):

•Boiled potatoes

•Green peas

•Corn

•Finely chopped carrot (adjust the amount to taste)

•Finely chopped apple (1/4 of an apple is ideal, but adjust to

preference)

•Mayonnaise

•Salt

Instructions:

1.Boil the potatoes in hot water for 30 minutes.

2.Mash the boiled potatoes and mix with green peas, corn, finely

chopped carrot, and apple.

3.Add 1/2 teaspoon of salt and 1 tablespoon of mayonnaise

If you are in Seoul and would like to learn how to make a Korean dish, definitely sign up at the Royal Seoul Cooking Class. Food was delicious! Instructor made everything very simple and easy to follow. The next time we are back in Seoul, Michael and I will definitely come back and take another class. For me, this was a hidden gem!! We absolutely will make this meal when we are back home.