When we told people that we were going to South Korea for one leg of our RTW trip, almost everyone who was familiar with SK told us that we had to visit Jeju Island. They waxed poetic about the natural beauty of “honeymoon island” so we decided to check it out.
Jeju is a small tropical island off the tip of South Korea and with airfares under $100 USD and a flight time of about 1 hour from Seoul, it’s great for a long weekend or a short side-trip. We spent 3 nights on Jeju Island and I’m proud to say that we ate most of the dishes that the island is known for. I’ll get into that later.
Our week in Seoul has been a whirlwind of socializing, and it’s making me a little sad to leave tomorrow. I caught a cold last night (waaahh!!!) so this post will be short so I can get some sleep in this wonderful Donghae love hotel before we board the 22-hour ferry to Russia tomorrow afternoon.
I had no idea what to expect when I came here, but Seoul is similar to Tokyo in many ways and the familiarity was comforting. At the same time, it’s also very different, and I was overwhelmed by suddenly not being able to read anything. Fortunately for us, we have many friends here so we were totally taken care of. Our foodie sidekick Liza from NYC joined us on this trip to Seoul and Jeju Island (a post for another day).
In Kyoto, we had exhausted ourselves rushing from one place to another, trying to cram in all of the major sightseeing places. We had to stop and remind ourselves to chill out; that this isn’t the type of travel we planned to do. So we landed in Seoul with no set plans, and stomachs ready to be stuffed. This isn’t meant to be a food blog, but I suppose we do quite a bit of eating and hunting for good food.
Thanks to our knowledgeable and awesome friends, we were able to eat like/with locals. Our first eye-opening meal was at Pro Ganjang Gejang in Gangnam, where we had soy marinated crab and live octopus. Oh. My. Gah. I mean, I’ve had some damn good food over the course of my life but the sweet tenderness of the crab meat, the mouth-watering crab mustard (guts) and the soy sauce was a perfect combination.