i) Jeju International Airport - Gimpo International Airport
Day 4 in South Korea but our last day in Jeju Island. How fast the time flies when we really enjoying it. Nevertheless, we had to move on. Vincent gave us a wake up call as early at 6am. We had a complimentary breakfast at the hotel and directly checked out to the airport.
Using the same airlines back to Seoul. Our departure time was at 8.30am. Checked in all our luggages, so far no additional luggage as we didn't start our shopping activity yet.
Jeju Airport
Waiting Hall
Aseana Airlines ready to take off.
Always love the view from the sky. The serenity, wonderfullness... everything about it is indescribable.
40 minutes of journey. Quite tired with packed itinerary yesterday, slept late and woke up early, however not to complaint though as we really enjoyed every moment of it.
As it was a short haul flight, they served us drinks and cookies only.
Alhamdulillah, we safely landed at Gimpo International Airport at 9.30am.
As my job related to oil and gas industry, I was quite interested with this ads. :=)
ii) Kimchinara - Kimchi & Hanbok experiences
Back to Seoul, once settle all the immigration and airport procedures, we boarded our bus and so the itinerary of the day begun.
First stop was
Kimchinara where we were taught how to make Kimchi! Ya, Kimchi is so synonym with Korea. What is Kimchi? (Dah berapa banyak post pasal Korea baru nk explain psal kimchi kan?) :=)
Kimchi / Kimchee is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion or cucumber as the main ingredients.
Before learning how to make kimchi, we were introduced with various type of kimchi for testing.
Among the ingredients for kimchi preparation.
All the set ups for the kimchi making ready for us!
Basically what I had to do was spread the chilli paste (blended chilli mix with some other seasonings and condiments) to every layer of the cabbage. Once the cabbage is fully covered, wrapped or tied it like in the photo above.
Tara... Proud face after successfully made a kimchi. While there was no scientific evidence to support this belief, Koreans believed that kimchi could protect against infection. It is said as one of the healthy food in the world. From my point of view, as a fermented dish, it has many good bacteria which is good for digestion. Same like cultured milk right?
Ok we finished with kimchi making, next we proceeded to try out
Hanbok, the national costume of Korea. Still in the Kimchinara, we went to another room where there were few props and backgrounds for photoshoot.
Lots of hanbok to choose. Vincent assisted me to don the hanbok.
I looked like a preggie woman here. The hanboks are all bulky, not like what korean wear nowadays. Semua mcm x cukup kain!!
Jewel in the palace scene. Posed with Jang-Geum.
Having a tea in the palace.
Korean traditional house.
Living room. Can you see a samurai sword in front of me. So watch out!
With travel mate, Nor.
Last photo.
Everybody was satisfied with the photoshoot. Next, it was almost 12 o'clock when we proceeded to our next destination. Continue in my next post.
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