Kimchi Jjigae... (Wednesday 28th Jan 2015)

Dear Sal,

Ah, kimchi. If Korea was a food that would be it. A spicy, fermented cabbage. which some people love, while others loath. Or they might be like me, and find the idea of it disgusting, but upon trying it find they like it a lot. Koreans love the stuff, consuming it every day with every meal, throwing it in to every recipe they can think of. This week I felt like being adventurous in my kitchen, and decided I needed to make something that contained Koreans most famous food. So here is my, a little less spicy then it should be, home made kimchi jjigae.

Ingredients: Cubed beef, pork or tuna. Or you could even make it without any meant at all. Onion, spring onions and napa cabbage kimchi. Some gochunjany (which is Korean red chili pepper paste) and a slice of tofu that's been cubed. Soy sauce, salt and pepper to taste. And rice!

Step One: Mince the garlic, chop the onions and open the pre cut meat. Throw them all in to a pot with some sesame seed oil, or what ever stuff you have. Lightly brown the meat for a few minutes on a low heat, then add the kimchi and let it fry for a further few minutes. It may not smell very appetizing but don't let that fool you. 

Step Two: Next, add a couple of pints of water or maybe a little more, what the hell, make it three. Then a generous tablet spoon of gochunjany, a dash of soy sauce and as much salt and pepper as you want. Stir well and let it simmer for about thirty minutes, covering it with a lid with just a tiny gap to let the steam out. 

Step Three: While you wait you can prepare the tofu. I forgot to mention the rice again, you need to make the rice and prepare the tofu. You need to cut it into large cubes, not too small as they will fall apart in the stew and ruin it! After the thirty minutes is up, add the tofu and let it simmer for an additional ten. 

Step Four: Traditionally it is served in the steaming hot bowl that cooked it. Some people crack an egg in the top just before serving, but I already I ate two eggs today. Garnish with chopped spring onions and sesame seeds and there you have it, homemade kimchi jjigae.

This meal is quick and easy to make and ideal for those cold winter nights of Korea. This recipes serves four, which means my meals are covered for the week. 

Love, hugs and spicy, fermented cabbage.

Samuel James.

Level Up Test... (Tuesday 27th Jan 2015)

Dear Sal, 

Once a term, for one whole week the students of my hagwon are subjected to the agonizing horror that is, the level up test. This standardized test measures each and every child of various levels of skills and ages and decides if they meet countries predetermined score standard. If they do then wonderful, but if they don't... may God have mercy on their soul. 

The children absolutely detest it, and I can understand why. There is so much pressure put on the shoulders of these tiny children to score extremely well. Not just at the national average but above it, and above their friends. This is mostly down to the parents. Last week I had a meeting with one of the Korean teachers to give a verbal student report. We got a little off topic and she told me all about how competitive the parents of the children really are, and how much they urge their children to succeed. They have every thing planned out for them from their future, their dinner and even which level they will move up to next term. Despite whatever grade these children do achieve after their level up test, these pushy parents will argue and moan until their child is a level above their friends/rivals. That just so happens to be a level above what the child is actually capable of, leading to more pressure. But, this is a business after all, and the customer is always right...  

The Korean education system does have its problems, as do so many other countries. This world of pushy parents, peer pressure and seemingly never ending tests does have it's good side. Just look at Koreans test scores, which are some of the best in the world. However, they come at the cost of losing individuality, innovation and not to mention an alarmingly high rate of teen suicides. 

I feel like a giant hypocrite working within a system that I don't necessarily agree with. But if I can make the chore of coming to academy enjoyable as they learn and I get paid well for it, then I can't complain too much. After all money makes the world go round and whats the best way to get money? A good education, or a lottery win. 

Love, hugs and only 30 minutes of time left.

Samuel James. 

Biseulsan Forest... (Monday 26th Jan 2015)

Dear Sal,

Crawling out of bed on a Sunday morning is never fun. But with only two days off a week it leaves very little opportunity to get out of Daegu and see more off the country I now call home. After a much needed cup of coffee, some breakfast and a couple of pain killers I was ready for the day ahead. I met friends at Sagin station, and after short subway ride we arrived at the bus stop that would take us to our final destination. Biseulan Forest, which has been transformed over the last few weeks in to a frozen wonderland.

The forest is famous for it's beautiful natural scenery and is a popular destination all year round. Located at the base of the Biseulsan Mountain, the forest lays in a valley that is littered with rock formations, stunning cliff walls and a number of small streams and waterfalls. But in winter the place is a different world, a man made fortress of solitude, with ice caves and ice towers. There was something called an ice garden, which just turned out to be a very small ice rink, where parents dragged their children around on tiny sleds that could barely carry them. There was even a hill of ice to come sledding down, but for children only. I was very disappointed. 

After hours of traveling on the subway, the bus and by foot, as well as struggling to keep my balance as I walked on the icy ground, I was famished. As we approached the end of our ice expedition, we saw the welcome sight of food vendors, and I knew just what I wanted, a corn dog. Prior to coming to Korea I had never tried one of these things before, they are one of the many american influences that you will find everywhere here. They are not that great, or particularly healthy, but sometimes you just get a craving for that thing you know you don't need. I eagerly made my way to purchase one. 

One thing I do not like about living in Korea is some peoples inability to line up properly. In fact not just Korea, people all over the world who lack basic manners. As I stood with my friend, trying to figure out which corn dog I wanted, a large number of people pushed their way in front of me. Barking their orders at the poor women standing behind the counter, who looked like she was ready to give up on life. When I finally did get to order I was told to join the back of the line, the line I had been in front of for the last five minutes. Of course the language barrier made it hard to argue my cause, so I gave up. Frustrated, I went in search of another vendor. There wasn't any. I went back with my tail between my legs to order my food. This was still a far more complex ordeal then was necessary and was the only damper on an otherwise lovely day. 

Love, hugs and I just want a bloody corn dog!

Samuel James.

Difficult Decision... (Wednesday 14th Jan 2015)

Dear Sal,

This week I have had to make a very difficult decision. The last seven days I have been going back and forth in my mind as to what to do about my future? Should I stay at my current job, or should I go? My initial thought was simply to leave. I could always find a new job. I asked friends for advice, but was really just looking for them to confirm what I was telling myself, and they did. By Thursday evening I had made up my mind, I would go, decision made, job done. But, then the doubt crept in.

My biggest concern was money. The cost of traveling and taking a Celta course, not to mention flying half way round the world and back would be very expensive. As well as the tedious, and agonizing process of searching for a new job. Reapplying for my criminal records check, getting it notarized and then apostilled. And while I have been able to save up a sizable amount over the last few months, after everything I had planned, I would have nothing left in my bank account. Nothing to show for a year away. 

So, I decided to stay, if my requests were met that is. I wasn't asking for the world, only what I felt I deserve and I was given it. This means I won't be returning to England until June now. It seems like such a long way off at the moment, but I know the time will fly by, just as it has done for the past eleven months.

Love, hugs and one more year. 

Samuel James

Tarot Card Reader... (Sunday 11th Jan 2015)

Dear Sal,

I hope you are well and are getting ready for your move to Korea next month. Tomorrow I will find out if i get what I asked for and whether I will be staying at my job for another year or leaving when you arrive at the end of February and start to look for a new one. I don't feel as nervous as I have been over the last seven days, because I know what ever the out come it is whats is meant to happen. 

Today I went to a friends birthday dinner, while we where eating we started talking about fortune tellers and if we believe in them or not. I have always been skeptical in the past, and always dismissed the idea as nonsense. But in the back of my mind I wanted them to be real. After our long discussion we decided we would put this to the test, and went in search of a tarot card reader, I didn't realise how many there are in down town Daegu, we where taken to the one who was described as the real deal, apparently. After waiting patiently, they are very popular here it would seem, I was asked to choose what I wanted to know about, I thought about saying money or work, but instead asked for love, as everyone else had, and I was curious. 

I was asked to select ten cards with my left hand while thinking of my ideal partner, of course I thought of you. I then had to pick five more cards from a different pack, these were colours that represented my personality. Once they had been chosen they where flip over one by one. The fist showed a man lying on his front with several swords in his back. The women spoke softly as she looked in to my eyes, in Korean of course, my friend Scarlet sat beside me translating. She asked if I had a partner, I said yes and she said that we fight at lot, but it was good because it meant we have passion. She pulled the other cards one by one revealing more details. She said they like to travel and that they are very demanding, but that I loved them and would follow them anywhere. She also said that I needed to message them more, because if I didn't they would be hurt and think I didn't love them, which of course I do. She said we both loved sex and had good sex. She also said that they are the one I was meant to find, and I would marry them. But someone would try to steal me away, someone older and I was not to let them. She also said an ex would contact me and this would make them angry.  

It was very surreal, to hear all these things, and as I listen I began to question my original skepticism. After hearing my friends Mallory and Thomas have theirs done as well only added to this. Mallory was told she is surrounded by men, but cheats and will meet three men in the next three months. And Thomas that he isn't interested in his current girlfriend, and gives up to easily in relationships but he would get married, and soon. 

This bizarre Sunday activity distracted me from the worried of tomorrow and made me feel good about my future. Whether it's real or not, I think the impact of having it done effects the decisions people make afterwards, a self fulfilling prophecy. But what do you believe? 

Love, hugs and I see a short Jewish girl in my future.

Samuel James.

Obstacles... (Tuesday 6th Jan 2015)

Dear Sal,

Well the meeting didn't go as well as I hoped, maybe the nerves I felt were more of a premonition then I was willing admit. The good news is that they do want me to stay, however it turns out that the most amount of time I am allowed off is only a month, for several reasons. A substitute teacher would be too expensive, they need some one who knows how the schools system works, what ever that means, and it's not fair on the other teachers that I have that much time off. This throws all my plans in jeopardy. 

Of course I want to continue working for my current employer, but if that means I have to cut short my trip then I will have to leave and look for work else where. I have not told them this yet, but over the next few days I'm sure we will have another meeting to discuss my options. I know that if it comes down to it I will leave. As scary as it may be to start looking for a new job, this time away with Jason is more important to me. With him traveling all the time I don't get a chance to spend longer then a week or two at a time with him. Hopefully by the end of this week I will have a better idea of whats going to happen.

In other news I have become more of a recluse, as I desperately try to save as much money as I possible can. I have taken to withdrawing a fixed amount of cash and leaving my card in my apartment, so I don't get tempted to buy something unnecessary. For example, an extra drink I really don't need. So far it's been working pretty well, although I have found myself in several situations where I find people offering to lend me money or buy me something. For example, an extra drink I really don't need. I hate it.

Before coming to Korea I always had money, but only enough to get by. Pay the rent, buy food and occasionally splash out once in a while. Now I have more money then I've ever had in my life. The first few months I wasted a great deal on food and drinks, but over time I have learned how to control myself and my finances. Another year working here would enable me to save further, but now, I'm worried about my future. As I have told you before, I  believe things happen for a reason, so for now I will let the cards fall where they may, until then I will try my best to desperately try and catch them to no avail.

Love, Hugs and oh for the love of - 

Samuel James. 

The Countdown Begins... (Monday 5th Jan 2015)

Dear Sal,

As the half way point to my last term approaches I am experiencing a mixture of emotions. Excitement, fear, hunger? The prospect of having some time off is a wonderful thought, the brief week away in Malaysia only whetted my appetite for traveling. Now the count down begins until the last day of term in six short weeks and the end of my contract. 

About five months ago I was angrily tapping out a letter to you, ranting about how annoying some of my students are, thinking to myself, how could I possibly stay another term? Let alone another year. But over time I have mellowed, and I realised that the percentage of bad students is greatly out weighted by the percentage of good. The benefits of the job are very good and I do actually like working here. In fact, this term may possibly have been my favorite term so far, not one bad class. So, I have decided to stay for one more year, with the three month break traveling across Russia I had previously planned. I just need to, gulp, talk to my boss first. 

The dreaded talk is something I have been putting off since the trip was proposed, and I don't really know why. I was quite confident that it wouldn't be a problem, but as the days wore on I became more and more worried. What if she says "no, you can't come back". What if shes says "No, get out!" and I lose my job there and then, forcing me out of the country and losing any hope of returning to work in the future. Am I being unnecessarily paranoid? Possibly, but I still can't help being nervous about this conversation, which I will be having later today... 

Love, hugs and wish me luck.

Samuel James.

Home Made Stuffing... (Sunday 4th Jan 2015)

Dear Sal, 

One of my favorite things about Christmas is the food, the turkey, the cranberry sauce and the stuffing, oh good lord the stuffing. It has been one of the few foods that I didn't realised I miss so much until December come rolling around. Now back at home, I used the packet stuff, just add water and stir. However this essential item in no where to be found out here in Korea, and believe me I looked. Not very hard, but I looked no the less. Disappointed but not defeated I took it upon myself to make my own, and it turned out pretty well, if I do say so myself.

Ingredients: You will need eight slices of bread, One onion, some celery, a few garlic cloves, salt, pepper, rosemary, sage and any other herb you want to throw in. Chicken stock, plenty of butter. Oh, and two large eggs, or three small. 

Step One: You need about eight slices of bread, I don't know why I said about, you will need eight slices of bread. Leave them out over night to let them go stale, or if your in a hurry place them in the oven on a low heat for about twenty minutes to dry them out. Once they are, blend them into crumbs and add pepper and salt to taste.

Step Two: Finely chop one onion, about five cloves of garlic and two stems of celery. This is very tedious, and if you prefer your stuffing to have big chunks in it then by all means, but I do not.

Step Three: Add a large amount of butter in to a frying pan, I never really measure butter, I know that about a table spoon isn't enough, so use two. Once it has melted slowly over a low heat add the garlic, onions and celery and cook for ten minutes until the onions start to go translucent. Add as much or as little herds as you want, just make sure you have a generous helping of sage.

Step Four: While this cooks add two eggs to the bread crumbs in a large mixing bowl, I don't have a large mixing bowl so I use a cooking pot, classy I know. Adding any additional herbs you  may want. Go on, add a little more sage.

Step Five: Combine the contents of your pan to the bowl and mix well together, using chicken stock to help bind it. Did I mention the chicken stock? You should have made chicken. I use a little less then a pint, you don't want it too watery.

Step Six: Butter a roasting tin and fill with the mixture, place in the middle of a prep heated oven for about forty to forty-five minutes. Or until it looks good enough and you can't wait any longer to eat it. 

My first roast dinner in nearly ten months and I was not disappointed and it's all because of my home made stuffing. It has become very popular among my friends and I have had many requests to make more. Maybe because it's so delicious, or more likely because you can't get it anywhere out here. 

Love, hugs and maybe a little more sage. 

Samuel James.

P.S) It makes a very good sandwich filling with a little bit of mayo, trust me on this one.  

Home Made Stuffing... (Sunday 4th Jan 2015)

Dear Sal, 

One of my favorite things about Christmas is the food, the turkey, the cranberry sauce and the stuffing, oh good lord the stuffing. It has been one of the few foods that I didn't realised I miss so much until December come rolling around. Now back at home, I used the packet stuff, just add water and stir. However this essential item in no where to be found out here in Korea, and believe me I looked. Not very hard, but I looked no the less. Disappointed but not defeated I took it upon myself to make my own, and it turned out pretty well, if I do say so myself.

Ingredients: You will need eight slices of bread, One onion, some celery, a few garlic cloves, salt, pepper, rosemary, sage and any other herb you want to throw in. Chicken stock, plenty of butter. Oh, and two large eggs, or three small. 

Step One: You need about eight slices of bread, I don't know why I said about, you will need eight slices of bread. Leave them out over night to let them go stale, or if your in a hurry place them in the oven on a low heat for about twenty minutes to dry them out. Once they are, blend them into crumbs and add pepper and salt to taste.

Step Two: Finely chop one onion, about five cloves of garlic and two stems of celery. This is very tedious, and if you prefer your stuffing to have big chunks in it then by all means, but I do not.

Step Three: Add a large amount of butter in to a frying pan, I never really measure butter, I know that about a table spoon isn't enough, so use two. Once it has melted slowly over a low heat add the garlic, onions and celery and cook for ten minutes until the onions start to go translucent. Add as much or as little herds as you want, just make sure you have a generous helping of sage.

Step Four: While this cooks add two eggs to the bread crumbs in a large mixing bowl, I don't have a large mixing bowl so I use a cooking pot, classy I know. Adding any additional herbs you  may want. Go on, add a little more sage.

Step Five: Combine the contents of your pan to the bowl and mix well together, using chicken stock to help bind it. Did I mention the chicken stock? You should have made chicken. I use a little less then a pint, you don't want it too watery.

Step Six: Butter a roasting tin and fill with the mixture, place in the middle of a prep heated oven for about forty to forty-five minutes. Or until it looks good enough and you can't wait any longer to eat it. 

My first roast dinner in nearly ten months and I was not disappointed and it's all because of my home made stuffing. It has become very popular among my friends and I have had many requests to make more. Maybe because it's so delicious, or more likely because you can't get it anywhere out here. 

Love, hugs and maybe a little more sage. 

Samuel James.

P.S) It makes a very good sandwich filling with a little bit of mayo, trust me on this one.