Seoul - I was brought to a traditional restaurant that serve centuries old traditional Korean dish - Yuhwang Ori - Yuhwang (Sulphur) and Ori (Duck).
Sulfur is not toxic, but the chemical compounds formed when sulfur burns can be very toxic. And through centuries, Korean realized that ducks are the only bird that has strong detoxification ability whilst most birds die after breathing the sulphuric gases. So by feeding those those gases to the ducks, the toxicity disappears and what remains are good components for human consumption. Ducks has great resistance to diseases with an ability to adapt to their environment.
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| Beautiful duck |
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| after being cut open |
Within the duck were stuffed nutritious and healthy food like beans, pumpkin seeds, brown rice, sweet potato and chestnuts. It was a filling meal meant for 4 but we had 2 ducks for 6; so we had a fair bit leftover.
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| raw flower crabs |
Ganjang Gejang (Raw Crabs Marinated in Soy Sauce) - so fresh crabs are marinated in a mild soy sauce-based brine and usually eaten within a few days. From my right and left, my Korean friends were slurping at the Ganjang Gejang deliciously. For me, it was an acquired taste adding to the fact that I was under the weather. Seoul temperature was erratic from 17 and down to below 10 degrees within a day. I was suffering under that kind of temperature variation.
I love fermented food and similar to Ganjang Gejang in Singapore, we have
Cincalok is a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice.
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