Tag Archives: february

New Chapter

It’s been awhile guys! So where have you been? Kidding… I know it was us, we basically fell off the blogosphere. But hey, with good reason!

They say that every new beginning comes from some other beginning’s end. So here we are…at a new beginning, a new chapter in our lives, a close from another beginning’s end. Life is funny like that.. some chapters allow us to open on our own, while others are sort of forced open. Nevertheless, within these chapters of our books we are ever-growing and learning something from each of them.

Exactly where am I going with this? As you could have guessed, we’ve opened a brand new chapter in our lives. Yes, I struggled with the decision to post anything on our blog about my pregnancy, or if I’d keep that chapter of our lives closed from online and kept private. Ultimately I made the decision that it is a HUGE part of our lives and is an incredible blessing not to share with you all.

Funny when I think back on this now…we didn’t know at first we were even pregnant with our little bumblebee until we were already a few good weeks in. Crazy! Huh? Then we didn’t announce to our families and friends until we knew we were in the clear. I’m so terribly superstitious with certain things, especially because of our past experience and struggles.

Prayerfully everything progressed as normal and healthy with our daughter and we baked perhaps the very best treat of our lives yet!

Live in Korea? Need an amazing photographer for maternity, newborn or family style photos? Excellent! We’ve got you covered! Check out Little Lime Tree Photography here.

Backpackbees

What’s cooking?

Continuing on with our new year quest for meal prepping and planning, consuming better foods and striving for less food waste, we’re glad you found your way back into our kitchen and home again for our food recap.

There’s just something very meditative about weekly food preparation, perhaps it’s my OCD coming out? Seriously…coming home after a long week of work and preparing/ menu planning for next weeks round of breakfast, lunches and dinners has a calming and relaxing end result when you really let yourself enjoy it. It also helps that the Mr. supports and recognizes the importance of it too. (I have express and give my pure gratitude to this man too! Feeling under the weather this week, he cooked almost all of the deliciousness for us shown below).

^Homemade buttermilk scones served with a nice cuppa vanilla honey rooibos tea.

^ Homemade oven baked chicken kiev, with a side of crispy curried carrots and sun-dried tomato and feta spread served on top of homemade rye bread.

^ No bake 5 minute brownie from Minimalist baker. Slowly trying to curb my crazy sweet tooth, plus I’ve been itching to use up my cacao powder Healthworks Raw Certified Organic Cacao Powder, 1 lb This was very different texture wise, not terrible, but filled the temporary void, left out the espresso the recipe called for.

^ Spicy Japchae, jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) (glass noodles, peppers, sesame seeds, onions and veggie-meat) and Maneul Jangajji (chili paste and pickled garlic scapes). Served with a side of korean purple rice.

Lots of pickling, preserving and burning our mouths this past week! Mr. B Made some garlic scapes Korean style. If you don’t know, garlic scapes are the green parts of the garlic, do NOT throw these away, instead make Maneul Jangajji!

Maneul Jangajji

12 hrs total (11.5 soaking)

Directions:
Pepper mixture:
1 cup dried pepper flakes (ideally Korean peppers)
1 cup Gochujang (Korean red pepper paste)
3 Tbs white vinegar
2 Tbs fish sauce (or to taste)
6 garlic cloves minced
3 Tbs brown sugar
1/2 cup hot water (may have to add slightly more if scapes are very well-drained)

The intent is to have a thick paste with a consistency of cream spreadable peanut butter or very slightly watered down.

Scapes:
cut off whiter tougher parts of scapes and trim to 3″. Boiled salted water. Pour over scapes in an insulated bowl (glass/ceramic etc) and leave sit (make sure to cover with a plate) for 11-12 hours or longer until they start to yellow. Drain and cover with pepper mixture (easiest to do with gloved hands).

These can be eaten immediately or saved if packed in the mixture for several months in fridge.

(Best compliment ever was when Our Korean foodie friend was over eating dinner with us and said that this was better than her moms! Mr. B’s Korea cook level awesomeness was achieved!)

^ Spaghetti and our homemade meatballs! You know.. Plenty of garlic and basil, you know, a nice dose of nerve-steadying herbs.

^ Shared a meal with our dear friend over our ground beef patties seasoned with our own special blend of spices. The burgers had oyster mushrooms, red onions with torched sharp cheddar cheese, fried egg and foie gras flavored with homemade BBQ sauce and horseradish mayo. The buns were coated with foie gras oil and toasted in the pan for finishing. Annie’s White cheddar Mac and cheese and salads on the side (you know, keeping it classy).

^ Homemade almond biscotti from America’s Test Kitchen (Household favorite!)

^ A delicious mediterranean steak salad!

And last but not least…. freezer meal prep for the unknown weeks that are to come. Chuck steaks ground, seasoned and formed into 1/2 lb burgers. Not pictured, because someone fell asleep on the job, vegetable beef stew and slow cooker pork BBQ with homemade BBQ sauce.

Backpackbees

Click, Ship & treat yourself

What’s cooking?

Welcome back to our kitchen! Pull up a chair at our kitchen island and get comfy. Outside of our mini Mardi Gras feast and unbeetable Valentine cake, we’re sharing the recap of what we whipped up in our kitchen over the past week. We’ve got some exciting nostalgic dishes we’ve made a bit more modern to share with you!

Drumroll please..we tested out four more family recipes from Mr. B’s grandparents handwritten cookbook that dates back to 1949! It’s so special thinking about and picturing Howard and Rose cooking these very recipes together back then in their kitchen, perhaps doing the same exact things were doing in the present day.

^
This super crunchy coconut granola! It’s been perking up our morning Greek yogurt and fruit routine. Try it! Next time I’m thinking I’ll use coconut extract instead of vanilla.

^
Chicken Marsala with homemade garlic bread and garden salads.

^
Seared tuna, a fairly regular staple at our table, was served as the main dish alongside of diced oven roasted rutabaga.

^
The first family recipe tested was parsley curried corn. Originally we prepared as directed straight from the recipe, but in the end slightly altered it to more of our taste. SPICE! Yeah, we had to kick it up a notch and make it a bit more modern with the addition of hot madras curry powder. This dish was absolutely delicious and is a new favorite for sure.

^
The second B family recipe tested was, pork tenderloin in cream sauce. Again, after preparing as originally directed, we modernized and altered by seasoning to our taste, it just didn’t have the pizazz we were after. We ended up adding green peppercorns and chopped onions.

^
We paired the pork tenderloin with garden sweet peas, sautéed mushrooms in a pepper sauce and puréed sweet potatoes seasoned with maple, butter, pepper. D-licious!

^
Oven roasted eggplant halves stuffed with zucchini, yellow squash, spicy Italian sausage, onion, and gorgonzola cheese. Like spaghetti, these were even better served as leftover for lunch, the flavors just popped even more!

^
The stuffed eggplants were served with a side of roasted garlic butter mushrooms sprinkled liberally with salt and cracked black pepper. These little guys were like a vegetarian alternative to Escargot! The mushrooms gave the texture and the butter, garlic, salt and cracked black pepper brought the taste. Plus who doesn’t like the fact that the caps hold in all that buttery goodness? It’s all about those vehicles for butter 😉

The third family recipe tested was “Boston Baked Beans” and “BBQed Chicken”.

^
The Boston baked beans used dried beans and minimal ingredients which consisted of molasses, sugar, salt and a bit of pepper and home cured bacon. The Flavor was fantastic!

^
The BBQed chicken was a chicken quartered and the sauce was from scratch. The sauce simmered away for quite a bit of time on the stove, then it covered the chicken and was baked. This recipe was delicious with a delightful blend we were not accustomed to. Oh! the chicken came out super moist too!

^
Then there was a quick last-minute dessert created. Inspired by our recent trip to Manimal in Itaewon, Mr. B halved bananas and drizzled them with homemade caramel and then topped it all off with fresh vanilla whipped cream. Boom! Front runner to the Bananimal!

Alright folks, we will meet you back in our kitchen again soon!

Backpackbees

Charlie’s Wok

Typically I brown bag it everyday at work, however a building mate asked me if I’d like to join him for lunch nearby at a friends restaurant. Although my peanut-butter, banana, topped off with local honey on whole wheat sounded very satisfying, lol, I said sure!

So we went to Charlie’s Wok, an American Chinese restaurant, where I was introduced the main man himself, Charlie.

The restaurant is located off the Main Street and tucked away in an alley near the Bosan subway station and US Army installation Camp Casey. When we pulled up to park, I quickly realized why I had never seen the restaurant before, it was because of the discreet location.

Don’t let the unassuming exterior and location fool you, once we stepped inside my nose immediately told my belly that I was in for a treat. I learned that the food is always freshly made after you order, so be prepared for a bit of wait. You do have the option to place a take out order, as well as call ahead to place your order to eat dine in. If Charlie isn’t available, the restaurant does not open, it is a one man wok show. You see the pride Charlie takes in his food quality, the prices are very reasonable and you are served generous portions.

^
I ordered a 2 entrée combo meal because I couldn’t decide between the beef with broccoli, and General Tso’s chicken. With the combo you also decide if you’d like fried rice, or chow mien. I ordered chow mien based off of recommendation. The recommendation was spot on!

^Building mate’s garlic chicken and General Tso’s chicken

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Overall, I was pleasantly pleased with my order. The menu offers a small variety of standard Chinese American staple choices and price points. Sure, this isn’t a gourmet 5 star restaurant, but it definitely is a great little neighborhood find!

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Enjoy!

Give Charlie a call! 031-866-8656

Backpackbees

South Korea: Lunar New Year!

새해 복 많이 받으세요, Happy Lunar New Year all!

It’s crazy to sit here and realize that this is our 4th and 5th Lunar New Year in Korea. Honestly, WHOA! Anywho I’m sure if you’ve been following along with our blog from the beginnings you know what Lunar New Year is all about. FOOD! Kidding… well kinda, sorta. It’s about family and being together, much like our own special holidays in the US. And FOOD.

So to celebrate Lunar New Year, why not get festive and gather up your friends and teach them how to easily make dumplings? Just remember two magic words, fill and fold and the rest will come into place for you. The great thing about dumplings is that you can be as basic, or crazy creative with the filling ingredients as you’d like and they will still be delicious. This time around we kept ours fairly simple, easy to follow and vegetarian.

Remember…Confucius say, “Man with one chopstick go hungry.”

Enjoy!

^If you are in Korea these bamboo steamers and steamer liners are EASY to get a hold of. If you can’t find any liners, use some cabbage leaves and call it a day.

Easy Steamed Dumplings

Ingredients:
About 15 shiitake mushrooms, or your favorite kind, sliced
1/2 of a small onion, sliced
EVOO- Extra virgin olive oil, used to drizzle
1 Cup shredded carrot
1 Cup shredded cabbage
3 Inch slices of fresh ginger, diced
3 Cloves garlic, diced
1/2 Cup of mixed yellow, red and green bell pepper, diced
1/2 Of a block of tofu, diced into small squares
1/4 Cup chopped scallions
4 Tsp soy sauce
4 Tsp hoisin sauce
2 packs of wonton wrappers
Salt & pepper, to taste

Instructions:

Preheat the oven to 450 degrees. Combine the mushrooms and onions onto a baking sheet and drizzle with EVOO and sprinkle with salt and pepper to taste. Roast in oven for approximately 10-15 minutes, checking for a nice golden brown coloring. Remove from the oven and allow them to cool.

After the mushrooms and onions have cooled, combine all of the dry ingredients and add in a pinch of salt. Add in the sauces and toss together.

You want to fill the wrapper with about a tablespoon scoop of the mixture. You will know if it is to full by the way it’s folding together for you. Take your finger, wet the outside edges of the wrapper with a bit of water and begin to pinch and fold edges completely closed, as shown on the wrapper instructions.

Place the dumplings inside and steamer for approximately 9-10 minutes, or until the wonton skins are soft.

Backpackbees

Click, Ship & treat yourself!

Seoul: TWG Tea

I invited some friends to join me on Valentine’s Day for afternoon tea and sampling delectable little delights from TWG- The Wellness Group. This visit to TWG has been a long time coming and FINALLY is getting crossed of my Seoul bucket list. Plus I’d never live it down if I went without my British gal-pal and posted this review.

TWG officially opened its flagship store and terrace in the Seoul district of Cheongdam, South Korea around this time last year in 2014. The two-story TWG Tea Salon and Boutique and outdoor terrace has over 800 varieties of teas from over 45 regions around the world. I felt like I drank all of those teas too as I swam later that afternoon to the subway. HA-HA! Black tea, green tea, white tea, iced-tea, tea-shakes, Christmas tea…you name it.

I have become obsessed with a very light tasting tea, WHITE HOUSE TEA . The tea is described as an ethereal white tea with fruits and fragrant roses, that leaves an enduring aftertaste of ripe berries. A diplomatic and balanced tea of sophistication. It is delightful!

The menu was slightly overwhelming and just unfolded and unfolded across our table, but I’m not complaining. It was rather hard to choose especially when they all have ridiculously sweet little names like Silver Moon, lovers tea, Happy tea, Jade Dragon and Weekend in Casablanca. Hands down I am a newer fan of coffee, but I feel like coffee would never get away with such cutesy little names.

Being a foodie I was instantly intrigued with the food at TWG. I had done some research and found that TWG offers many food items that are tea-infused to include tea-infused ice-creams and sorbet. YUM! Even our little rolls were tea-infused!

^ fresh mushroom butter

We decided to share and ordered Lasagna with bolognaise ragout with their signature homemade tomato and fresh basil sauce infused with Moroccan Mint Tea, and a seared tuna salad. We ended the meal with tea service complete with clotted cream, Geisha Blossom Tea Jelly (This stuff is AMAZING and I tried to purchase but the Seoul district doesn’t sell it. boo.), macaroons, scones and all! Overall we thoroughly enjoyed the food and felt it was worth the price. We all decided we will return again to treat ourselves and of course try another round of teas.

I don’t even think that Alice herself could have had more fun at The Mad Hatter’s Tea Party! Pinkies up!

Backpackbees

Address:

TWG Tea at Cheongdam, Seoul
82-1 Cheongdam-Dong, 1F, 2F, Gangnam-Gu, Seoul Korea
Tel: + 82 (0)2 518 1837
Opening Hours:
Monday – Sunday, 10.30am – 10pm
Menu: Here
Website: Website Here

Click, Ship & treat yourself!

Backpack Bees First Annual Supper Club

The only thing that seems to be regular around here is my lateness in blog post lately. EEK! So what have you been up to and what in the world have we been up to? Well, I can fill you in on us and you’ve got to leave us some comments below on you. Lets see… Ah! We hosted our first annual supper club at our place last weekend.

Yup, we gathered up 7 sort of strangers around our wooden table in our cozy little South Korean apartment, added a touch of good tunes- mind you it has to be an excellent mix, had oodles of laughs, kept the wine glasses filled, took a heavy dose of creativity and openness from both the host and the supper club goers.. and welcome to the Backpack Bees first annual supper club! (Sounds like the opening of the The Real World , right? LOL..Na…nowhere near as dramatic).

We had these bigger than big ideas to whip out our KitchenAid Ravioli Maker and make homemade ravioli. Pretty awesome, right? Right and it was! Let’s fast-forward to the actual day of the supper, when we quickly realized we had never even used our ravioli attachment… oops.. How hard can it be? I mean we used the pasta attachment for spaghetti before. Easy-peasy!

HA-HA..well in the end the pasta came out delicious but I’ll keep it real and give you the backside of the story. Mr. B whipped up an excellent homemade tomato sauce and the ravioli vegetarian filling (ricotta, spinach and shiitake mushroom). Then moved onto dredging the eggplant into a Smoked Paprika breadcrumb mixture, later to be deep fried. While I on the other hand was struggling with the dough, on the verge of almost a mini-panic attack. Thankfully in walked two of our dear friends with vino, smiles and helping hands. Together we all quickly went to town manning almost assigned kitchen stations and managed to pull it all together. Thanks again guys!

BACKPACK BEES SUPPER CLUB MENU:

Rolls (Thanks Danny & Katie)

Fresh Greek Salad

Lemon Parsley White Bean Salad (Thanks Mandy)

Breaded Smoked Paprika Eggplant Bites

Vegetarian Homemade Ravioli -Stuffed with Ricotta, Shiitake Mushroom and Spinach Topped with Homemade Tomato Sauce

Homemade Vanilla Bean Ice-Cream

Homemade Strawberry Basil Ice-Cream

Homemade Apple Tart (Thanks Megan)

Who’s joining us for dinner next?

Backpackbees

Click, Ship & treat yourself!

Indulge: Seared Steak with Green Peppercorn Sauce

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I have to admit, the weekends are rather sacred to me. Actually, thinking about and envisioning the weekend is often the only thing that gets me through my Monday through Friday’s. I’m hopeless, I know. I look forward to that time that I can just rest, recover and reconnect with the Mr. This past weekend my special moment just so happened to be over a truly perfect dinner prepared and cooked right in our own kitchen!

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We picked up this Emeril by All-Clad E6019764 Cast-Iron 2-Burner Reversible Grill Griddle, Black
for our gas stove and seared some steak. It worked out rather nicely and the sirloin was medium perfection! We then dipped the steak into a secret sauce! It’s all about the sauce, ’bout the sauce’, yah baby! (Sorry I hear this song on re-play all day at work). If you follow along on Instagram, you know about THE secret sauce. Half of me wants to be selfish and keep this sauce to myself, butttt what fun would that be? None, so of course I’ll share with all of you!

Hope your taste buds are prepared to p-a-r-t-y! I’m not the biggest meat-eater, but even my taste buds were cheering!

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Seared Steak with Green Peppercorn Sauce

Ingredients:

4 Filet Minion (or your favorite 8oz cut)
3 garlic cloves minced
½ cup heavy whipping cream
1 cup whole milk lactose free
½ Tsp smoked paprika
1 Tbs Hungarian paprika (use 2 Tbs if not using smoked paprika)
4 Tbs Madagascar Green Peppercorns in brine
(use 2 if sensitive to pepper)
1 Tsp white fine ground pepper (can substitute black fine ground pepper)
1 shot / approx. 3 Tbs Sherry (can substitute a mixture 2 Tbs Brandy 1 Tbs red wine)
Course Ground Pepper
2 shallots chopped finely
Kosher Salt

Grind the following in a pestle:

½ Tsp Fennel Seed
½ Tsp Oregano
½ Tsp Rosemary

THE Sauce:

In a skillet sauté onions and 1 clove of minced garlic, do not let burn. Just before garlic browns pour in Heavy cream and milk and sherry. Add green peppercorns, 1 Tbs Hungarian paprika, ½ Tbs course ground pepper, 2 pinches salt. Reduce the sauce to about ½ original size and keep it on VERY low heat to prevent a skin forming while temps true slowly cools and helps prevent from over cooking.

Prepare the Steak: (sauce needs be ready prior to cooking steaks)

In a small bowl place:
2 cloves of minced garlic
½ Tsp smoked paprika
½ Tsp white pepper
2 pinches of Kosher Salt

Now dump in the ground pestle mixture from above and shake/ stir so the spices coat the garlic and set aside.

Now that the garlic is flavored, press the garlic pieces into the steak using your hands, or a tooth pick if there are larger pieces. Don’t be scared to get those fingers a bit messy! Top each side of the steak with a pinch of salt and coarse ground pepper to your taste.

Next, make sure the grill, or cast iron skillet is heated to med-high heat. Place steak on grill for 2 minutes (reduce time if stove temp is too high) Rotate (DO NOT FLIP) steaks 90 degrees for 1 minute.
Then flip the steak and cook for 2 minutes, Repeat and rotate the steaks again 90 degrees, cook for 1 minute. Serve & eat!

Backpackbees

Click, Ship & treat yourself!

Seoul Favorites

I’ve written about Insadong (인사동) before but I can’t help but continue to go back to the area again and again. It never gets old. I find the most random treasures and eats and treats that instantly become new favorites. I told Kelsey about the area when we first got to meet up with her the other weekend in Seoul. She instantly was intrigued and sent me a text message Friday evening asking if I minded meeting up with her and playing tourist around the area. Of course I couldn’t resist! Plus I jumped at the opportunity for a girls day.

We met at the top of Jonggak Station (Exit 3) staircase. My train arrived about 10 minutes before her’s so I snapped a few photos. Again, I couldn’t help myself! After all, Seoul obliged with the most perfect weather. The sun was out in full force and it felt like it was recharging my own soul and reminding me why I loved this city so much. Pure pre-spring perfection!

Kelsey’s brunette hair finally appeared among the sea of jet black hair climbing the staircase and we set off to Insadong. It had been quite sometime since I last visited the area, I had to re-gather my bearings… it all came back once we walked forward a few blocks. She was such a trooper putting all of her trust in me like that. Thanks Kels!

One of the fun parts about Insadong, or Seoul in general is all of the fun strange street food vendors. The vendors food smells immediately wafted into our noses as we entered the area. It was exactly noon so it was perfect timing to make our way around the area.

I’m sure you are wondering what the above photos are of? They do look quite different don’t they? Well, they are a crispy tube. Think ice cream cone texture, filled with ice-cream. Quite a comical scene to see crowds of all ages carrying these things around. We decided to save ourselves possibly for the end of the trip, or for a tad bit warmer weather.

I took Kelsey to explore my favorite rice cake cafe in the area, Bizeun. This place serves as many as 250 different types of Korean traditional rice cake. The best part was that she loved my favorite rice cake as much as I do! I find that most people sort of turn their noses up at rice cakes because its something so foreign to them at first… especially the squishy one that I love that Kelsey immediately took to. Is this girl my kindred spirit or what?

After leaving Bizeun, we headed up the street towards more of the shops and vendors. On my list I specifically wanted to share the little outdoor vendor that sits on the corner of the center street running through Insadong. It’s all mismatched pottery. Beautiful teapots, tea cups, vases, etc. Each time that I stop at this stand I end up picking something up. Shhhhhh don’t tell Mr. B. Kelsey instantly fell in love with the stand and found an awesome little trinket. She said that she wanted to come back for some future gifts for family members. I was smitten that she loved the place as much as I do.

We jetted down some alleyways and I showed her one of the best steamed dumpling stands that I’ve had since living in Korea. Anytime of the day I have found myself around this alleyway, there’s a line. Always! This place was is so simple but oh so delicious. Good stuff folks!

We shared some poop bread. Yes, you read that correctly. It’s Poop bread ( 똥빵 ). Okay, I’ll digress and let you all in on the joke. Korean youth are obsessed with poop. It’s odd.. you and I know that…but it’s their thing. This bread is filled with delicious Red beans and walnuts inside. It’s actually really delicious and if you’ve had bung’eo (붕어) the fish pastry filled with red bean paste. MMMM… thinking about the warm tasty red bean filling this very second makes me so hungry! I have to stop while I am ahead before I go out and mull a poor street vendor.

When in Insadong you must drink tea! Find a tea shop, visit the tea museum, or  Korea’s famous O’sulloc Tea House. We stopped into O’sulloc, I shared with Kelsey that Jeju Island off the coast of Korea has the tea-plant and tea fields that you can stroll through. Another must do while living or visiting Korea.

After O’sulloc we found ourselves wanting to sit down and enjoy some tea and some sort of sweet. Of course because the sun was shining and I was instantly transitioning into a Springy mood, naturally, I had my mind set on Patbingsu. Once I found out that Kelsey loved red bean paste I knew I had to share Korea’s iconic dessert. Ohhhh sweet summer is near and I cannot wait to slurp this stuff up for dinner. No shame, no shame. We indulged in our patbingsu, sipped our hot citron tea and talked and giggled for hours.

 

Address:

130-4, Insa-dong, Jongno-gu, Seoul-si 
서울 종로구 인사동 130-4일대

www.insainfo.or.kr (Korean only)

www.visitseoul.net (English, Korean, Japanese).

By Train:

Anguk Station (Seoul Subway Line 3), Exit 6.
Go 100m straight, then turn left.
-OR-
Jonggak Station (Seoul Subway Line 1), Exit 3.
Go straight 300m, and turn left at the 4-way Intersection.
Go straight 100m, and take the left road towards Insadong-gil Road.

Backpackbees

Assimilating

I’ve written some time ago just how difficult it can be to assimilate into a new culture while living abroad. Regardless of if you are a adult or not, everyone has some level of trouble adjusting. While everything is very exciting, it’s also bit overwhelming in a sense too.

This past weekend we met up with a family member that has very recently relocated from the East coast of the US to a smaller town on the outskirts of Seoul here in Korea. Yes! You read that I said KOREA, right? We finally managed to get some family here with us! On a semi permanent basis too! Eeek! We are shrieking with delight!

Kelsey has been getting acquainted with the Korean culture but was already in desperate need of some normalcy. (Insert two eager Bee’s to the rescue!)

The thing we are most excited to introduce to friends and family is definitely Korean cuisine. We typically like the shock and wow factor. However we knew that we needed to give Kelsey a nice healthy balance of what we introduced. After all we didn’t want her on the first flight out of here, especially when we just got her here. So we decided to stick to the foreigner friendly areas around Seoul for the day.

All three of our fitbits were buzzing because we traipsed all over Itaewon and Myeongdong. I am sure from past post you recall trips to both places. But if you are fairly new to the blog, Itaewon is a multi-cultural place full of bars, restaurants, shops, clubs, and Myeongdong  is a large shopping area that features stores like H&M, Zara, and Forever 21.

The Bakers Table
244-1 Noksapyeong daero Itaewon dong Yongsan Gu
Seoul, Korea 244-1
Mon – Sun: 8:00 am – 9:00 pm
Phone 070-7717-3501
Email mirabakery@naver.com
Website http://blog.naver.com./mirabakery

Backpackbees