Kite Making

HanNaRae Culture Inc. invited us to learn how to make the shield-shaped Korean kites. After messing up a few times, my kite actually came together. It is said that if you fly your kite on the 15th day of the 1st lunar month of the year, it drives away that year's calamity & brings happiness. However, your name & date of birth must also be written on your kite. Well, mine didn't fly & I guess I didn't put my name on it either. Shoot, better luck next year right?

Here's some of the group assembling the kites.

Adrienne getting some assitance from Kyung-Won.

My kite, before I went crazy with the markers in an attempt to add more color.

Ye-Rim adding some finishing touches.

Please fly little kite... Please fly... Please...

I had to run with it, but a least it's a few feet from my hand now. This may have been the time I accidently hit the kite master, purple pants & black jacket, on the head with my kite.

Well, that didn't last long. It seemed to get wrapped over the line with the hanging lanterns, which you can see in the picture above.

I had to throw this picture in, because it came out so humorously bad. Sorry... This was taken at a Turkish restaurant, Kebapistan, after our kite making lesson.

Grant in Korea!

I finally had my first visitor here in Busan! While Grant's stay was short, it was still great to see a friend from home! We decided to catch up over some drinks on both nights.

The first night we went to a couple places just down the street. This picture is at Bar Code.

We also dropped in at WA Bar, which has more of a western feel to it. My compliments to Grant for shooting this photo while I stepped away from the table.

Grant lived in Korea some 10 years ago, so it's been a while since he's been to a night club. We decided to take care of that the next night & went with some friends. I guess we arrived before the real party started, because it was extremely dead. I've now learned that weekday nights aren't the best nights to attend these clubs.

We didn't stay long, but I did capture one of the shows on camera. In this photo, some of the performers spin plates.

It's difficult to see, but they're twirling these plastic pots with their feet.

Still using their feet, this performer is spinning a small table!

This picture really didn't turn out, but I think you can gather the acrobatic concept.

We finished up the second night at a traditional dong-dong ju or makkolli establishment. Dong-dong ju is a Korean rice wine. Notice the old wooden benches & paper covered lights.

Content or tired?

Christmas & New Years!

Christmas was relaxing and enjoyable. Drew & Andrea invited many of us foreigners for Christmas Eve. I eagerly accepted and headed down to their place on the 3rd floor when the night arrived. My pictures didn't really turn out, but I did manage to get one of their tree.

Good looking little Christmas tree!

New Years!!! Ending one interesting year & beginning another!

I happened to be sick for New Year's Eve, so the majority of my friends went out to play with out me. However, Jina was kind enough to take me to Nampo-dong to witness the ringing of New Years.

Tree lights of Nampo-dong.

Street band at one of the main intersections.

We both were able to write a New Year's wish on a piece of paper. It was then folded & tied to the rope for good luck. The wood carving is most typically formed in the shape of a duck that will sail away with our wishes.

A band at Mt. Yongdu Park.

 

Almost ready to start the countdown for the bell ringing of New Years!

Drumming & dancing right after the ringing of the bell. Personlly, this made it feel like New Years! Everyone was having a blast!

Making Kimchi!

This was the event I've been waiting for! Thank you HanNaRae Culture Inc. for teaching us the how to prepare the final steps in the lengthy kimchi making process. In case you're not familiar, kimchi is basically a salted, pickled vegetable dish. Traditionally, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. The most popular sytle, whole cabbage kimchi (Tongbaechu Kimchi), is what we made at this event. This is the classic kimchi, which you'll find on every Korean dinner table. Basically, each cabbage is cut lengthwise into two sections and soaked in brine. It's then drained, seasoned between the leaves, and left to ferment. The saltiness differs by regional preference. I ended up making about 3 cabbage heads, but took home 5 of them! I'm set for the rest of my stay in Korea! Fortunatley, I love this Korean side dish!

Our instructor, who braved the cold weather with no gloves.

Ye Rim striking a blowfish concentration pose, while I joyfully pack the seasoning between the cabbage leaves. I have her to credit for my kimchi turning out excellent!

Denis & Adrienne take a quick kimchi making break for this photo.

They then fed us some sweet potatoes that were baked in the outdoor fire cooker. Denis opens for a bite.

It was pretty cold, but there always seems to be a beautiful blue sky in Busan.

The next 3 pictures are taken from inside the temple.