Junju, the big southern heart of Korea (photoblog part 1) by Michelle Min

4 old and new friends (www.hoyacooks.com).
1 who calls Junju (Namwon) home.
36 hours of glorious food!

Part 1. Hanok Village and coffee houses a old and new.
IMG_1738
Hanok (한옥) The traditional homes of Korea.
We stayed at the Hanok Village (한옥마을) in Junju.


IMG_1744
It's a village made for tourist, but that also makes it very well kept and gorgeous to photograph.


IMG_1747

IMG_1764
Mehju (매주), dried soybeans to make soy sauce and soybean paste.

IMG_1773
View from the room in the morning, stunning.


IMG_1526

IMG_1541

IMG_1543

IMG_1554

IMG_1566

IMG_1574

IMG_1575

IMG_1594
Roof shingles used as pathway decoration.


IMG_1629
Spoon used as lock, amazing!


IMG_1642
Traditional tea house, Rhu gal dah won (루갈다원)


IMG_1647

IMG_1652
The owner handmade these lamp shades from Hanji (한지), handmade Korean paper.

IMG_1682
Shang hwa cha (쌍화차)


IMG_1709
Shang hwa cha (쌍화차) and Pine leaf tea (솔잎차)


IMG_1744

IMG_1756


IMG_1785
A cafe with a gallery in the Hanok Village.


IMG_1791

IMG_1801

IMG_1803

IMG_1827

A new coffee house in the central shopping district, with hand drip coffee and in-house roasting.
IMG_2067

IMG_2045

IMG_2051

IMG_2058


IMG_2064
Michelle Min is a freelance graphics designer and photographer based in Seoul. You can see her design website at www.touchtastedesign.com 

www.seouleats.com

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>