Archives for October 2013
This budget is for 4 days and 4 nights, 3 cities and reflects the cost of both my husband and myself.
Be flexible with travel times.
Just like anywhere else you can save a lot of money depending on the time of year that you go and your flight options. Multi city airlines tickets and during peak season are going to be the most expensive and unfortunately what we did this time around. Just going a few days earlier or later, or choosing to arrive and depart from the same city, tickets were half the price.
‘I promise to be your partner in adventure’
Wolchul Mountain itself actually reminded me a lot of Seoraksan (another must see in Korea) that we visited last year. We set off early in the morning on Friday with intentions of just seeing the bridge that connected two peaks, over a 120m (390 ft) drop, and then turning back. We were surprised when just 45 minutes later, we saw the orange of the bridge from around the corner.
Since it was a surprisingly short amount of time, we decided to press on and do the entire route which took a total and five and a half hours and included a 809m (2,654 ft) high peak.
With it’s beautiful views, challenging (for me at least!) course and stunning views, Wolchulsan National Park has come one of my favorites.
I’m going to take a break from the temples (even though I have plenty more pictures to come) and head in the food direction. We were able to take a Cambodian cooking class and learn some really easy Cambodian recipes! Food is one of my favorite parts about visiting a country and Cambodia was no different. Right next to our hotel was a quaint little restaurant in which we first fell in love with the Cambodian curry dish of a mok. So when we found out that they offered cooking classes, we jumped at the chance. When we showed up we were pleasantly surprised to see that we were the only students in the class. Perfect.
Our teacher started out with a tour of the nearby market, pointing out necessary ingredients, how to pick ripe fruits and veggies (something I tend to struggle with) and pointing out the local vegetation. Below are two different Cambodian recipes: spring rolls and a delicious chicken a mok. Plus we got to wear awesome chef’s hats, always a bonus to get blackmail pictures of Jeremy.
+ 1 chopped garlic clove
+ Chopped lettuce
+ 1 tablespoon fish sauce
+ 1 teaspoon brown sugar
+ 2 garlic cloves crushed
+ 1 teaspoon chili paste
What you do:
+ Dip each rice paper in the water just enough to get it wet, set aside on plate
+ Add veggies, start to roll halfway, tuck in the sides and tightly wrap it the rest of the way
+ Rub a small amount of oil on the outside of the spring roll