From Korea Beat:
Beautiful. Kind of gives an unrealistic idea of what the rest of Seoul looks like, though, unless you are familiar with the area.
From the monthly archives:
February 2008
I will never, never complain when the train stops between stations again. Ever.
From Korea Beat, translating an article from the Chosun Ilbo:
Last December, subway worker Mr. Kim, 39, was struck and killed by an oncoming train in Yongdu Station on line two while attempting to lean out the door of the engine room to attend to nature’s call. A month later the Seoul Metro announced that temporary bathrooms would be placed in engine rooms.
[snip]
But more than anything is the physical condition of subway workers, because they work up to four and a half hours and must regulate their intake of food and water. Jo manages the problem three ways. “First, I stop the train in the tunnel and get out, second, open the door while the train is moving [emphasis is mine], and third, use a water bottle, newspaper, or tissues.”
And, that’s not the half of it. Go read.
U.S. expats remember to vote!
Via: MommyNeedsCoffee
In my Korean language classes, I was always taught that the word hobak (호박) translates to pumpkin, which I have always thought of as a very specific vegetable normally used (by me) to make jack ‘o lanterns at Halloween or as an ingredient in pie. (Mmmmm….pie…)
I’ve since learned that hobak (and use of the English word, pumpkin) actually refers to the entire class of vegetables Americans call squash. Most common in the stores here are probably the dan hobak (단 호박), what we think of as acorn squash—and which is in season right now—and 조선호박 (believe this is the correct name) which is Korean zucchini (different from the Mediterranean variety, with a more buttery taste and texture). The zucchini is used in lots of dishes and is sold packaged in almost every grocery store, small and large. Dan hobak tends to be more seasonal and is used mostly, I think, to make hobak jook* (호박죽 ‘pumpkin’ porridge).
I like jook as much as the next person, maybe even the next Korean person. But, for me, it falls into that class of Korean cuisine that is best purchased in a restaurant rather than attempted at home. There are so many restaurants out there that specialize in 죽. And, what they serve is so good and so cheap, it doesn’t make sense for me to go to all that expense and effort to produce a substandard product at home (see also, gimbap).
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