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I came across an offset smoker recently and ordered a porchetta platter.
American-style BBQ like this is still not something I see often in Korea, so finding a restaurant dedicated to it felt special.

Instead of a typical herb-and-garlic pork porchetta, this version used smoked beef brisket rolled inside a wide sheet of pork neck meat—almost like a savory Swiss roll.
The pork was rich and smoky, while the brisket added small bursts of deeper beef flavor throughout each slice.

The platter came with coleslaw, fries, tortillas, bread, sliced onion, and several sauces. It was the kind of meal where building each bite differently was half the fun.

My recommended combinations:
- Tortilla + porchetta + onion + coleslaw + BBQ sauce
- Bread + porchetta + coleslaw + BBQ sauce + Chimichurri

Tip for visitors
Start with one slice of porchetta on its own, then try the wrap or sandwich combinations.
The sauces and crunchy coleslaw change the whole balance of the smoky meat.

We celebrated an elder family member’s birthday with a nakji(octopus, 낙지) feast in Okcheon. Seven of us shared a full Korean set meal: braised beef short ribs, spicy stir-fried octopus, banchan, extra nakji-bokkeum, and nakji bossam.

The nakji-bokkeum came in a spicy red sauce, while the galbi-jjim was tender beef short ribs braised in a savory soy-based sauce. Nakji bossam was especially good: spicy octopus served with slices of boiled pork.

The octopus had some heat, but it was easy for everyone to enjoy by pairing it with somyeon noodles, bossam, or lettuce wraps. From elders to an elementary-school-aged child, everyone at the table found a combination that worked.

Okcheon may be less familiar to international visitors, but it is an easy driving trip from Daejeon. Along with good local food, the Okcheon Traditional Culture Experience Center makes it worth a stop.

Tip for visitors who do not love spicy food:
Don’t eat the nakji by itself first.
Wrap a small amount with bossam and vegetables, or mix it with somyeon noodles to soften the heat.

I had lunch at a small restaurant right next to the Chungcheongnam-do History Museum in Gongju: kongguksu, bibim-guksu, and handmade dumplings.
The kongguksu—cold noodles in a rich soy-milk broth—was seasoned with roasted sesame salt, which made it a little nuttier than the versions I usually have.
The bibim-guksu looked harmless, but it had a surprisingly spicy kick.

The handmade dumplings were the most memorable part.
They all came out in different shapes, to the point where I briefly wondered if that was intentional.
Apparently, the owner makes every dumpling herself, and it showed—in the best way.
They had that comforting, homemade flavor that perfect-looking dumplings sometimes lack.

The yeolmu kimchi(열무김치), made with young radish greens, was also excellent alongside the noodles.

Tip for visitors
Look for the “Good Price Business” (착한가격업소) sign when choosing a casual local meal in Korea. It is a useful clue for restaurants known for reasonable prices, and this place proved that affordable does not have to mean ordinary.

I love snacks—especially hotteok, watermelon, and bingsu. But I had never imagined all three on one table.

In a small alley in Gongju, I found patbingsu (Korean shaved ice with sweet red beans, 팥빙수) served with hotteok around the bowl.
Then I noticed a watermelon topping option.
They shaved frozen watermelon to order and added it straight on top.
That was it: three of my favorite things in one dessert.

One bowl of bingsu turned into an entire snack order.
I added more hotteok, roasted sweet potatoes, and tteokbokki.
It was a hot day, but sitting under the air conditioning and slowly working through all of it was perfect.

I liked it enough that I packed up hotteok, tteokbokki, fish cake, and more for my family on the way home.
Definitely one of my better food discoveries in Gongju.

Tip for visitors
If a bingsu shop offers a frozen fruit topping, try it right away while the shaved texture is still fresh. It gives the dessert a completely different flavor from the usual fruit topping.

I spent part of the weekend at Jeongan-cheon Ecological Park in Gongju, slowly walking around the lotus pond area and the Metasequoia-lined path.

Even in the summer heat, it was an easy place to enjoy because much of the walking trail is shaded by trees.

There were runners, families chatting as they walked, people taking baby photos, and plenty of people playing park golf along the way. It felt active without being crowded or rushed.

If you are planning a trip to Gongju, I think this is worth setting aside an hour or two for—especially if you want a quieter break from cafés and historic sites.

Tip for drivers:

The park is larger than it first looks, with several parking areas.

Set your exact destination first, then choose the closest parking lot instead of assuming there is only one entrance.

After dinner with my family, we stopped by a hanok cafe in Soje-dong, Daejeon.
It had traditional Korean drinks, desserts, and coffee, but the calm atmosphere made it feel like more than a regular cafe.

The space was built around a traditional Korean house and filled with small vintage-style details.
Between the indoor rooms and wide outdoor seating, just walking around felt like a small introduction to Korean culture. Guests could even try on hanbok for free.

The adults ordered ssanghwa-cha, a traditional Korean herbal tea, while the kids had ades and yogurt drinks.
Honestly, this felt like the kind of place where traditional tea was more memorable than coffee.

The ssanghwa-cha came loaded with jujubes and nuts, plus rice cakes, fruit, and jam on the side. It was served in a very hot stone bowl, so it is meant to be eaten slowly with a spoon—not picked up and sipped like a mug of tea.

Tip for visitors:
Soje-dong has enough independent cafes and restaurants that it is genuinely fun to explore without a detailed plan.
If you are visiting Daejeon, leave some time to wander the Soje-dong cafe street.

Korea has just passed Ipchu(입추), the seasonal marker that signals the beginning of autumn.
It is still over 30°C during the day, but once the sun goes down, the temperature finally drops below 30°C.
The suffocating heat is easing, and evenings are starting to feel comfortable again.

I notice this especially around Cheonggyecheon Stream in Seoul.
It is relatively quiet during the daytime, but after dinner the stream fills with people walking, relaxing, and enjoying the cooler air. Even the tourists I pass on my way home seem more relaxed and cheerful in the evening.

From what I see, many Korean office workers are also putting more energy into their own lives after work. In the past, late-night overtime and company dinners often took priority over personal time.
Now, with more emphasis on work–life balance, evenings increasingly feel like time for ourselves.

After work, I usually go to golf practice, take a long walk with no particular destination, visit cafés, or look for good restaurants.

Seoul is a megacity where there is almost always something to do, especially after sunset.

What do you usually do in the evenings when you are in Korea?
Is there an evening experience in Korea that you would like to try?

I had a Korean stone-pot set meal with two styles: yeongyang stone-pot(영양돌솥밥) and ogok stone-pot(오곡돌솥밥).

The meal came with a rolled omelet, spicy pork, tteokgalbi (Korean grilled minced-meat patties), and plenty of side dishes(반찬).

The yeongyang stone-pot arrived topped with mushrooms, carrot, jujube, and egg yolk. I mixed it with gochujang.

The ogok stone-pot was made with five grains and topped with jujube; this one came with a soy sauce-based seasoning instead.

The best part is that you build the bibimbap directly in the hot stone bowl.

Once you finish the rice, pour hot water over the scorched rice at the bottom to make sungnyung, a warm and lightly toasted rice drink. The rice had been cooled just enough to eat right away, while the stone bowl kept everything warm.

Tip for visitors

Add as many—or as few—vegetable side dishes as you want when making bibimbap.

There is no fixed recipe, so every bowl turns out a little different.

Gochujang is the classic choice, but a soy sauce-based version is absolutely worth trying too.

Hey everyone
I took a trip down to Songnisan National Park and snapped a few photos of one of the most unique natural monuments in Korea: the Jeongipumsoong Pine Tree (속리산 정이품송).
It’s estimated to be over 600 years old, and what makes it super cool is its legendary backstory from the Joseon Dynasty:

Back in 1464, King Sejo was traveling to Beopjusa Temple. His royal palanquin (sedan chair) was about to get caught on the low-hanging branches of this tree. The King casually said, "The carriage is going to get caught in the branches!" Legend has it that the pine tree miraculously raised its branches on its own so the King could pass safely. Impressed by its loyalty, King Sejo granted the tree a senior ministerial title—Jeong 2-Pum (정2품), which is basically equivalent to a modern-day Cabinet Minister!

It used to have a perfect, symmetrical cone shape, but unfortunately, heavy weather and typhoons over the centuries broke a few branches. Even so, it still stands strong as the historic gateway icon of Songnisan.

Just right behind the tree, if you cross the small stream over the bridge, you’ll find the Hunminjeongeum Yard (훈민정음 마당)—a peaceful little park dedicated to Monk Sinmi, who played a key role in the creation of the Korean alphabet (Hangeul).

Tips for Foreign Travelers:
How to get there: If you're heading to Songnisan National Park or Beopjusa Temple (a famous UNESCO site in Boeun), the tree is located right on the main entrance road. It’s an easy, short pitstop on your way to the park entrance.
Best photo spot: Cross the small bridge behind the tree to access Hunminjeongeum Yard for a great backdrop and a nice walk away from the roadside crowd.

There is a popular meme that Korea is “obsessed with efficiency,” and Korean restaurant tables make a pretty convincing case.

Of course, a table should make food easy to enjoy and fit the restaurant’s atmosphere. But in Korea, it often does much more:

• Built-in gas burners: Many tables have a hidden gas stove under a cover, ready for Korean BBQ or hot-pot dishes.
• Built-in utensil drawers: Chopsticks, spoons, tissues, and wet wipes can be stored in a sliding drawer on the side.
• Tool storage that doubles as a discard bin: Tongs, scissors, and ladles are often kept in a plastic-lined container, which can later hold shells, bones, or food scraps.
• Chairs with storage inside: Lift the seat, and you may find space for your coat, bag, or shopping.
• Table-side ordering and staff calls: More restaurants now provide a small tablet for ordering, calling staff, and sometimes paying directly.

Useful tips for visitors: Be careful not to hit your knee on the utensil drawer when sitting down. And always check inside your chair before leaving—bags and jackets are easy to forget there.

It is a small detail, but these tables make Korean dining feel surprisingly smooth, especially when the table is full of food.

I had samgyeopsal (Korean pork belly) grilled on a pot lid(솥뚜껑)—a heavy cast-iron lid from a traditional Korean cauldron called a gamasot.

It is a fun Korean BBQ setup because you can use both sides differently.
With the domed side facing up, the pork fat runs down to the edges, where vegetables can cook.
Turn it over, and the fat collects in the center, making it perfect for frying kimchi and vegetables.

This restaurant served minari (Korean water celery) with the pork belly, so we grilled it together until it soaked up some of the pork fat.
The steamed egg custard on the side was also a great match.

Tip for Korean BBQ beginners: Try samgyeopsal in a few different ways before deciding on your favorite:
- Salt only, to taste the pork itself
- Salt + wasabi, for a clean, sharp finish
- With grilled kimchi and vegetables, for extra savory flavor
- As a ssam: pork, ssamjang, and vegetables wrapped in lettuce or perilla leaf

Had an business networking dinner in Seoul tonight and got to eat Sogalbisal (소갈비살 - Korean Beef Rib Finger Joints)
We cooked the beef right at the table to a perfect medium-rare.
The grill was actually fueled by dried corn kernels instead of charcoal! You can barely spot them in my side dish photos, but it gave the meat a subtle, super clean aroma without any heavy smoke.

If you’re new to Korean BBQ, the first bite should always be simple—just a dip in coarse salt to taste the quality of the beef. After that, you start experimenting with all the side dishes (Banchan).

My absolute favorite bite of the night was this ultimate Ssam (lettuce wrap) combo:
- Lettuce base + Medium-rare beef + Garlic with Ssamjang (soybean paste) + Seasoned green onion salad (Pachae) + Grilled Deodeok (seasoned mountain herb).
- The mix of juicy beef, crunchy greens, and spicy-sweet Deodeok is unbelievable.

Tip for First-Timers:
There is no single "right" way to eat K-BBQ! Try these popular local combinations to find your own flavor style:
- Salt: Best for checking meat quality & rich beef flavor.
- Beef + Wasabi: Cuts through the richness of greasy cuts.
- Ssamjang / Dip Sauce: For a savory, fermented kick.
- Green Onion Salad (Pachae): Adds freshness and crunch.
- Full Ssam (Lettuce Wrap): Wrap everything into a one-bite bundle and eat it all in one go!

Finding your personal "K-BBQ combo" is half the fun when dining in Korea.

Snagged a photo during dinner!
I had a Makguksu (Korean cold buckwheat noodles) and Donkatsu (Pork cutlet) set meal.
If you are traveling in Korea during summer, everyone talks about Naengmyeon, but Makguksu has its own charm.
- Naengmyeon usually adds starch for that super chewy, bouncy texture.
- Makguksu has a much higher buckwheat content, giving it a deeper, nuttier flavor and a softer bite.

Carbs alone can feel a bit empty, so pairing it with a crispy pork cutlet adds that missing protein punch. The quality of both the noodles and the cutlet was surprisingly solid.
One thing I love about dining in Korea is how naturally restaurants pair completely different dishes into set meals. It’s the perfect way to try two distinct flavors in one sitting.

Tips for Travelers:
- Stuck on what to order? Take a subtle look at what local Koreans around you are ordering—it never fails.
- Watch out for spice: Some set meal options (like spicy Makguksu/Bibim-makguksu) can pack a real punch. If you can’t handle heat, ask if it's spicy beforehand!

I was driving to Songnisan National Park (속리산) and had to pull over for a quick minute.
There’s something special about roadside wildflowers—they aren't planted or manicured like in a park, but they bloom so beautifully out in the wild.
I don't know all their exact names, but they definitely made the drive worth it.

Also, corn season has officially started in South Korea! Seeing the fully grown corn stalks right next to the flowers felt like such a classic mid-summer Korean countryside moment.

Tip for Songnisan / Rural Korea:
If you’re traveling outside Seoul by rental car or bus, keep an eye out for local roadside stalls(길거리 농산물 판매대)
Right now, vendors near mountain areas sell fresh steamed waxy corn(Chalkoksusu, 찰옥수수), which is a must-try local Korean summer snack

Hey everyone
I took some photos at the Songnisan Lotus Park last weekend and wanted to share a quick update for anyone planning a trip to the Songnisan National Park area in Boeun.
The lotus field is located right across the street from the famous Jeongipumsong Pine Tree(정이품송).
You literally just cross the road after checking out the tree, and you’re there.

Here are a few quick practical details for travelers:
- Entry: Completely free and open 24/7
- Peak Season: Late June to late July
- Current Status: When I went last weekend, most of the lotuses were already starting to fade. However, seeing a few remaining open blooms alongside newly rising buds created this amazingly balanced, serene atmosphere.

In Korea, lotuses hold a deep connection to Buddhism—symbolizing purity and enlightenment because they bloom clean and untainted even out of muddy water. While I missed the absolute peak bloom this year, it was still worth the walk. I’m already looking forward to visiting earlier next summer!

Tips for Foreign Travelers:
- Best Walkable Route: Combine Jeongipumsong Pine Tree ➔ Hunminjeongeum Park ➔ Songnisan Lotus Field in one easy walking loop.
- Take a Break: There are nice local cafes right nearby. Grab an iced Americano and enjoy the peaceful view—it’s the perfect cool-down after exploring.

Hey everyone
I recently took a trip down to Songnisan National Park and snapped a few photos of one of the most unique natural monuments in Korea: the Jeongipumsoong Pine Tree (속리산 정이품송).
It’s estimated to be over 600 years old, and what makes it super cool is its legendary backstory from the Joseon Dynasty:

Back in 1464, King Sejo was traveling to Beopjusa Temple. His royal palanquin (sedan chair) was about to get caught on the low-hanging branches of this tree. The King casually said, "The carriage is going to get caught in the branches!" Legend has it that the pine tree miraculously raised its branches on its own so the King could pass safely. Impressed by its loyalty, King Sejo granted the tree a senior ministerial title—Jeong 2-Pum (정2품), which is basically equivalent to a modern-day Cabinet Minister!

It used to have a perfect, symmetrical cone shape, but unfortunately, heavy weather and typhoons over the centuries broke a few branches. Even so, it still stands strong as the historic gateway icon of Songnisan.

Just right behind the tree, if you cross the small stream over the bridge, you’ll find the Hunminjeongeum Yard (훈민정음 마당)—a peaceful little park dedicated to Monk Sinmi, who played a key role in the creation of the Korean alphabet (Hangeul).

Tips for Foreign Travelers:
How to get there: If you're heading to Songnisan National Park or Beopjusa Temple (a famous UNESCO site in Boeun), the tree is located right on the main entrance road. It’s an easy, short pitstop on your way to the park entrance.
Best photo spot: Cross the small bridge behind the tree to access Hunminjeongeum Yard for a great backdrop and a nice walk away from the roadside crowd.

Hey everyone

Took a weekend trip with my family to Maltijae Pass Observatory (말티재 전망대) right near Songnisan National Park.
Just wanted to share the photos I snapped from the top!

If you haven't heard of it, Maltijae Pass is famous for its iconic 12-turn winding road cutting through lush forests.
It used to be the main thoroughfare to Songnisan, but ever since a faster bypass opened up, traffic has dropped significantly.
Now, it’s mostly a dream route for local motorcyclists and road trip enthusiasts looking for a fun drive.

At the pass, there's a modern visitor complex with a quick parking area, a small cafe, and an exhibition hall.
The highlight is definitely the Maltijae Observatory platform—a spiral walk up that gives you a slow 360-degree view as you ascend.
Once you hit the top, the panoramic view of the snake-like road against the layered mountain ridges of the Sobaek Mountains is stunning.

Tip for Foreign Travelers:
- Getting there: Public transport is practically non-existent here. You’ll definitely need a rental car (or hire a private driver).
- Driving advice: If it’s your first time navigating Korean mountain roads, keep your speed low. Those hairpin curves come up fast!

If you're planning a trip around North Chungcheong Province or Songnisan, this quick stop is 100% worth it for the views alone.

Had an awesome weekend lunch with the family getting authentic Samgyeopsal (pork belly, 삼겹살).
We went to a spot that uses traditional coal/briquette grills with heavy iron plates. If you’ve never tried Samgyeopsal over charcoal or briquettes, the smoky flavor hits completely differently than standard electric or gas grills!

We grilled sliced onions, mushrooms, and kimchi right alongside the pork belly so the meat drippings coated everything. Pair that with a steaming bowl of rice and classic Doenjang-jjigae (soybean paste stew), and you have the ultimate local combo.

Tips for Visitors trying KBBQ in Korea:
- Check the Heat Source & Grill Type: Samgyeopsal is Korea’s ultimate comfort food, but every spot handles it differently. Look at the grill before ordering: traditional charcoal or iron-grate grills usually mean no fried rice (Bokkeumbap) at the end, whereas flat tabletop stone/steel pans are designed for frying rice in the remaining oils.
- Level Up Your Side Dishes: Most places serve Pachae (scallion salad with sweet-spicy chili dressing). Try mixing in fresh chives (Buchu) or other greens provided on your table—it creates a fresh, crunchy side that cuts right through the richness of the pork!

Took some cool photos at an airsoft shooting range and wanted to share.
In South Korea, most local men serve in the military, so handling firearms feels fairly familiar to many of us.
I personally love shooting—both real ammo and airsoft—and can comfortably handle rifles, handguns, and sniper rifles.
While it's hard to compare airsoft to live fire, targeting paper sheets at an indoor BB gun range is an awesome way to relieve stress, have fun, and even win small prizes if you hit a high score!

You can find these airsoft ranges in almost every major nightlife or downtown area across Korea.
I recently visited ranges in Gwanjeo-dong (Daejeon) and Naseong-dong (Sejong).
They feature electronic target systems that immediately calculate your score.

The range in Gwanjeo-dong was especially welcoming—the owner kindly let me snap extra photos!
What caught my eye was the crowd: it wasn't just young guys, but kids, couples, parents, and even grandparents enjoying target practice together.

Tips for Travelers & First-Timers:
- Spotting a Good Range: Pay attention to how well the staff explains the rules and how well-maintained the airsoft guns are. A well-managed shop makes a huge difference in gun accuracy and overall satisfaction!
- Form Matters: Learning basic shooting stance and sight alignment beforehand makes hitting the bullseye way easier and much more rewarding.