Korea, 28 Oct 2010, Day 1, Breakfast at Imjingak Park

9.30am: Piping hot food on a cold autumn morning caught our attention from afar. We tried one sea snail each. The type that you had to suck to get the flesh out -- the "chu-chu" snail or bali-dong in the chinese dialects. However, these were baby ones of only about 1 inch long. Although the tips were intact, the flesh nevertheless came out easily, and it tasted beautifully sweet in the mouth. But it would be too much work if we were to eat a whole serving as the snails were simply too small. We ordered some regular ramyeon and also some fish paste wrapped in beancurd skin and then fried brown. They were served in a bowl of piping hot clear soup, much like the Yong Tau Foo soup that we get in Singapore. The fish paste in beancurd skin is our equivalent of our fish paste ngo hiang except that it had a chewy and more bouncy texture which makes it surpass our local version.
We were kind of hungry, so no photos...