Saturday

Our last full day in Korea. Andy made Kim and me crepes for brunch. Recipe:

• 2 eggs
  
• 1 cup milk
• 1 cup mystery flour (all we could translate was 55% potato starch)
• A dozen or so delicious Korean strawberries sliced
• 1/2 Korean pear (kind of- looked like one but didn't taste like it really)

End result: something like a crepe but not quite. But with a little brown sugar and butter, it was excellent.

Next up is festival at Gwangalli beach. Here is a picture:
Turns out it was the wrong weekend for the festival. Oh well. Found a tiny amusement park instead, which had this incredible ride for only 1000 won. (You may want to turn down or off the volume, it's full of loud screaming kids in the background)



For late lunch we headed to Jagalchi fish market. It was incredible the amount of fish that everyone was selling. The place we ate at we just pointed to 3 fish and they cooked them on the grill then brought them to our table, where we ate the meat off the bone with chopsticks. It was interesting but 2 of the 3 fish we chose weren't very good. We did a little shopping after that but went home without buying anything.

(This is the grill our fish was cooked on, we chose from the fish set out in front of it)

We had a light dinner at Kim's house and then went out for her birthday/last night in Korea. The first bar of the night was a place called the Playground, which is on the 3rd story of a building downtown. It had a huge selection of bottled beer you chose yourself from their fridges. I got a bottle of Hite, a Korean beer, for 2500 won. We played pools and darts and danced. Then we headed to The Fuzzy Navel, which turned out to have mexican food and interesting flaming shots. By the time we looked at the clock it was 3:00 am! The bars here never close. Andy and I went back to Kim's apartment to pack and sleep and caught a train back to Seoul at 10 am.

Thus ended our trip to Korea. There will be a couple more posts though about the culture and random things we just didn't have time to post during our trip, so stay tuned.