Korea has very little flat ground, I spend most days climbing pass after pass dreaming of popcorn topped with liquid aminos and nutritional yeast

A bowl of noodles in an ice broth, originally the King’s favorite dish, I think the MSG did me over though.

Two huge batches of Napa cabbage. The cabbage will sit with other ingredients for over 3 months before fermenting and becoming Kimchi

Ladies on the sidewalk sift through the good, bad and ugly cabbage

Gifts for the traveler, the cabbage on the left is too yellow in color therefore too bitter and the one on the right is too big and lacks flavor. This was dinner for 3 straight days!

I hope this is as Asian as I get

Always a celebrity, making friends in a local restaurant, the search still continues though for Korea’s famous bbq wild dog.

A huge bath of squid guts, brains and eye balls

Squid jerky drying in the sun. The smell permeated the coastline for several kilometers, and reminded me of the time when my father tried to cook squid in the toaster over. The extreme heat made the carcass explode and forever after all of our toast and poptarts tasted like squid.

Remains of older times. A farmer races his tracker through downtown, while his old lady keeps the rice down.

Beautiful rice field in the shadow of corporate Korea

Skinned persimmons drying in the sun, these decorated the front porches of many in the interior regions.

My standard breakfast, Ramen noodles mixed with kimchi, tuna fish, seaweed and cherry tomatoes

Most beaches along the east coast are barbed off, just incase the North Koreans run out of Kimchi

Korea’s coastline

Fall in the country

Donations hanging in a south Buddhist temple