So yesterday evening I met up with my buddy Chris and some of his friends here in Korea and we went out to eat. They brought out these two huge pans of meat and vegtables that they cooked on a little portable burner placed in the middle of the table. It was full of seafood and beef.
So....I tried soju last night. As the english teachers that I've been hanging out with note it's pumped full of chemicals which I presume act as a preservative and make it a little rough on you the morning after. It's only 40 proof liquor and it's made from sweet potatoes of all things so it has a smooth, sweet, mellow taste that allows for the liquor to sneak up on the unwary.
Previously in the afternoon, I took a tour of of the Korean palaces and I met a frenchman that has been working in Philidelphia and we went out to get a drink. Thus I tried Korean beer, which unlike Chinese beer, seems almost indistinguishable from the American stuff. They're just really light lagers.
So....I tried soju last night. As the english teachers that I've been hanging out with note it's pumped full of chemicals which I presume act as a preservative and make it a little rough on you the morning after. It's only 40 proof liquor and it's made from sweet potatoes of all things so it has a smooth, sweet, mellow taste that allows for the liquor to sneak up on the unwary.
Previously in the afternoon, I took a tour of of the Korean palaces and I met a frenchman that has been working in Philidelphia and we went out to get a drink. Thus I tried Korean beer, which unlike Chinese beer, seems almost indistinguishable from the American stuff. They're just really light lagers.
