At the Risk of.....

[xiondavis]

?.. I'm heading to Korea in two weeks for a planning conference. Anything I should or shouldn't do or try?

A couple of tips from my time in Korea ...

1. Fermented is a nice way of saying "spoiled". I can't do it.
2. The toasted bugs do not tasted just like nuts.
3. A "sexy bar" is not what you think.
4. Korean BBQ is pretty darn good, but it might have just been the liquor.
5. Nothing says garnish like a 3" pink octopus floating in your soup

My culinary recommendation (and the reason I didn't starve):

[Irving]

Yes Ghettodub. That was a great episode.

[Troublco]

I couldn't do the dog thing. I stayed away from the street vendors, and I didn't get sick. Even with the drinking, I had to be careful. When they say snake bowl, they're not kidding. At least the snake is pickled in advance.

I found out later there's no real regulation on soju. Some can be 20 proof, and the next bottle could be 80. Which could explain a couple of the times I couldn't remember how I got back to my hooch...

[KevDen2005]

Several years ago I came across some kids killing rabbits and cats for one of our local chinese places. This is right after DOW put the info out that rabbits carry the plague.

I choose my eateries very carefully when it comes to chinese. I will pretty much only eat at P F Changs...

How spicy would you like your Chang Sauce?

[MrPrena]

Hey Ginsue, I'm heading to Korea in two weeks for a planning conference. Anything I should or shouldn't do or try?

I think Seoul has one of the most restaurants per capita/population. They got everything. Here's WSJ.com link.


Seoul Becomes a Foodie Destination - WSJ.com

By HELEN SEUNGHEE YOON

SEOUL—For many years, dining in Seoul was distinguished mainly by mom-and-pop restaurants and a late-hours dining called pojang-macha in outdoor tents—all serving cheap Korean food.

But over the past few years, Seoul has quietly become a city for foodies. Just this spring, Zagat's, the U.S. publisher of survey-based dining guides, produced its first Seoul edition. The variety and sophistication of restaurants has exploded; foodies seeking Spanish tapas, Uzbeki shurpa and even New York-deli style pastrami sandwiches can now find them here. And Korean dishes are being revamped to mirror the broader upgrading.

So while gourmands from outside Asia are still more likely to stop in Tokyo, Hong Kong or Beijing than Seoul, a visitor who hasn't seen the city for a while will be stunned by the options, cuisines and quality that it now has to offer.......

Read more:
http://online.wsj.com/article/SB1000...share_facebook

[OneGuy67]

We are going south of Seoul to Camp Carroll, I believe. Not exactly sure, as I've not seen the itenerary yet.

[ERNO]

Refuse to order shark fin soup.

Help save the sharks from this carnage!