The Busan tour master plan - let's see what we can in 2 days:
First stop is breakfast - fast and good - guess which is Gerri's and which is Timmy's.
Too bad we can't tour the city with this:
We will wind our way all around the neighborhoods, some uphill, mostly downhill lanes.
Once again at a crossroads, let's check the map...
...and we took the road more travelled and found cats.
This drink tastes a bit chalky.
Art participation...
Have I said "I Love You" today, in 137 different languages?
So tired, so tired, after saying "I Love You" in 137 different languages...
The Little Prince is located...
Community vegetable gardens next to the village...
The transformation continues...
The colors, or maybe the wonkiness of the angles, makes this photo almost seem like doll houses.
Koreans, like the Japanese, love their cats.
A village with an open-door policy...
Fini, the cultural village tour is complete.
We start our tour of the fish market with our first Soju...
"Soju is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula, usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. While soju was traditionally made from rice, South Korean ethanol producers often replace rice with other starch, such as cassava due to significantly lower capital costs."
"Soju is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula, usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. While soju was traditionally made from rice, South Korean ethanol producers often replace rice with other starch, such as cassava due to significantly lower capital costs."
...followed by a seafood lunch at pretty much the first restaurant we saw - the people working there were so friendly, rushing to meet us with an English menu, and providing a very inviting experience. And look at all that Korean Kimchi, Tim called it gamey, Gerri, delicious.
Monkfish, the ugliest good tasting fish around, the texture suggests a primitive fish, a smoother, not really flaky meat, and very mild. Might want to try this again in the future.
With our bellies full once again, we continued our fish market tour.
Green seaweeds, and red chili pastes...
Green seaweeds, and red chili pastes...
Live sea life known and unknown (to us)...
And some really unfamiliar...
There's fish, and then there's Monkfish.
How can dried fish have such strong odors?
Octopus ready for the grill, deep fryer, steamer, or just pop it in your mouth sushi-style.
From sea...
A photo from a promotional site, yeah, our day was a bit murkier. The ride up, $10 each, a bargain.
City Planners considered razing the tower, but the community fought that, and it remains, and they seemed to have jazzed it up a bit with additional features.
And it also featured a smart phone challenge game, that we had more luck with than the previous sushi game. Our reward, a couple silly ball-point pens.
Our second night in Busan called for two breweries.