We had been in Taiwan for almost two months. Our visas required us to leave and re-enter every 60 days. We considered all of the countries we could go to and Herbert mentioned Okinawa, Japan as a possibility. I had lived there for three years, but hadn't been back to visit for almost 20 years. I voted to go there, wanting to see how much it had changed. Herbert was leaning towards South Korea because there was business that we could do there. I had been to South Korea for one week on a trip with the Marine Corps. I had not enjoyed my time there. The only thing that I could really remember was that I had hated the food. However, I was now old enough and wise enough to know that I wasn't judging fairly, especially because I had never tried any of it. I only ate when I was on the Army bases. Herbert and I made the decision to go to Korea and I made the decision to be more adventurous. I found that South Korea, and Seoul specifically, had changed quite a bit in 20 years. It had grown to become a bustling, modern city with history and customs nestled in like a teddy bear tucked under the arm of a child. And maybe, just maybe, it was me who had grown up. Maybe I had simply opened my eyes and my taste buds. There is a street in Seoul, in the It'aewon area, that's lined with American chain restaurants that cater to the U. S. military personnel. In Switzerland, the only American food we have is McDonald's and in Chungli, Taiwan we only had McDonald's and Kentucky Fried Chicken. It had been over six months since I had access to so much American comfort food. Our first night in Seoul, we ate Bulgogi, or Korean barbeque - one of the most popular dishes in Korea. A very tender and flavorful beef rib is grilled on the table in front of you and then served with side dishes of kimchee and salads. I loved it. The next night we ate dinner at the Outback Steakhouse. It was good, but I found myself craving the beef and the spicy vegetables from the night before. (I still crave it now that we're back in Switzerland.) Other than one night at a Swiss restaurant in Seoul, we ended up focusing on Korean food for the rest of the week. I tried and enjoyed every dish that was presented to us. We spent most of the week with Posalux’s agent in South Korea, Mr. H. B. Yim. He took us to see customers for meetings, lunches and dinners in the southern part of South Korea. And for our last day, he arranged a tour for us of the U. S. Army base in Seoul with one of his friends, Mrs. Yi, who works on the base as a computer specialist. The look and feel of an American military base was the only thing that didn’t seem to change in 20 years. I’m grateful for everything that Mr. Yim did for us, grateful that we experienced so much of South Korea in one short week and grateful that I had matured enough to recognize how wonderful it is.
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10 - Almost every night, we had Bulgogi for dinner and this evening was no different. Mr. Han from Keoyang (sitting next to Mr. Yim) is cooking for us. | 11 - Here's proof that we were in Korea for business, not just pleasure. |