Five more sleeps!

I’m Natalie Strecker, and I’m about to embark on what I’m certain will be the adventure of a lifetime!

On Monday, June 14th, my husband, Rob Menzies, and I will be off to South Korea for six weeks. We’ll be based in Gwangju, which is about and hour-and-a-half south of Seoul in South Jeolla Province. Rob is a Religions Professor, and I’m an English teacher. For about a month, he’ll be delivering a Religions of India course at Chonnam National University, and I’ll be checking out their English Program. After that, we’ll be footloose and fancy free.

We’re planning on visiting the requisite tourist attractions, and given our inclinations, that will of course include a great many temples and museums. Most of all, we’re looking forward to immersing ourselves in the local culture. As closet anthropologists, we both delight in getting to know the people and the customs of any country we visit. Korea will prove especially interesting as we’ve never had the opportunity to explore this part of the world, firsthand.

What we have managed to investigate most recently is Korean cuisine, and there’s much to celebrate for ardent foodies such as ourselves. We’ve been visiting the local Korean market (in Winnipeg, Manitoba, Canada) and several Korean restaurants in an effort to get to know some dishes and terminology before the trip. Favourites include bibimbap and bulgogi. Bibimbap is a wonderful meal comprised of sticky rice, vegetables, and meat, with an egg plopped on top. Like many of the dishes we’ve tried, it’s delivered to the table in a sizzling cast iron bowl. I think many of us would do well to consider this one pot approach to cooking, so as to minimize after meal cleanup! Bulgogi is a delicious garlicky stirfry, usually beef, but sometimes pork or chicken, and it’s considered a national dish. All meals come with kimchi, a seasoned type of fermented vegetable, often cabbage. What I will not be eating is gaejang-guk, which is a spicy dog stew. I have no moral issues with this dish which dates back to antiquity; however, I cannot consider it, in deference to our three canine family members, Bear, Odin and Gabriel. *RIP Sparky ; )

The first time I ate Korean food, I was impressed by the heat. Rather than the mouth burning variety, it’s the type that brings one’s belly to life. It’s easy to see why red pepper is often recommended as a cleanser, anti-bacterial, and energizer for the system. Luckily, a visit to the Korean market had prepared me for the victuals. The big clue? Pepper sold in five and ten pound bags!

We’ve been told that Internet cafés abound in South Korea, so I’m hoping to be able to check in with you regularly. If there are any time lapses, don’t worry, for it will simply mean that we’re on the road, or we haven’t located the local café.

Needless to say, we’re most excited about this marvelous opportunity to explore this rapidly developing part of the world. We, like many North Americans, know very little about Korea. We welcome the chance to expand our horizons. In reading this blog, I’m hoping that you will be able to join us on this visit, experiencing the sights, sounds, smells and tastes of South Korea.