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4.001 Dweji Han Mari


-Cycle 4, Item 1-
6 (Sun) January 2013

-Korean-
Dweji Han Mari

3.0

at Borine

-Oksu, Seoul-

with Cho JH, Kim KH, Lee HS, Yun YH

Despite stuffing our faces last night--actually, just a few hours ago--we still had a lot of food left over, so the feast resumed at sunup on the mountain.  Soup, of course.  And meat, of course.  The only thing lacking was booze, which we had somehow managed to finish off during the night.  That was fine by me, as I'm not much of an early drinker--at least not until 2PM--but Korean campers generally seem to find comfort in a hair or two of the dog.

We all survived to see the sun rise.

YH made ddeok mandu guk.

KH made pan-fried samgyeopsal and onions.

All this discussion on food and alcohol reminds me of when I went shopping for my first backpack many years ago, a story that I recounted in a prior post (see 1.053 Franks & Beans).  Since then, I've tried out packs of various sizes until settling on the 80-liter Palisades by Gregory.  It's always the smallest pack in the group--among the guys, who all carry packs of at least 100 liters or more--but I'm not the one lugging kimchi to the mountaintop.  Interestingly, though, regardless of function, everyone seems to be of the opinion that an 80-liter pack just looks disproportionally small on me.

Looks big enough, as far as I'm concerned.

Back in Seoul, for our traditional post-trip wrap-up event, we kept it simple and went to a barbecue restaurant in Oksu for dinner (see most recently 3.274 Boriso Special).  Apparently, we didn't get enough meat over the past couple days.  Anyway, the meal was also in keeping with the tradition of this blog to start or end each cycle at a local barbecue restaurant, namely at Bon-Ga (see most recently 3.001 Grilled Pork Galbi), but Borine will do just fine.

A quick note about the food, "dweji han mari" literally means "one pig."  I discussed the term in reference to a similarly named but totally unrelated chicken dish (see 2.113 Dak Han Mari).  The concept here is metaphoric, meaning that the platter includes various cuts of pork, mostly just belly and shoulder and rib, certainly not the whole animal.  Good enough. 

With this, Cycle 4 begins.  Here we go again.

The "rib" is not actual rib meat but marinated in the style of galbi, which means "rib."

A popular shortcut to oblivion, so-maek is a boilermaker consisting of soju + beer ("maekju").

Fried rice with the leftover bits, a fine way to end the meal.

2 comments:

  1. i guess, though living in korea makes a person get rather used to such things.

    ReplyDelete