South Korea is one of those countries where the 'burn' factor of food is highly prized. Many of the fields in and around the small village where I live, Seoshin, are devoted to the cultivation of the chili, and it is extensively used in Korean cooking.
First, a look at the outside of a small-town restaurant.
This one, Shik-Dang, will serve you dishes such as bibimbap (rice with vegetables and an egg and chili paste), tokkpogi (rice noodles in a volcanic sauce of red chili paste), or udon ( a type of fish soup with noodles).
This is the view from inside a typical little restaurant, where we had this lovely spread.
The red stuff you can see in the small white bowl is just one of the nearly 200 types of kimchi, a type of vegetable pickle, that forms the staple of every meal in Korea. In fact, many houselholds have a kimchi fridge and an ordinary fridge.
Some more eating adventures in later posts!
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