What Do You Feed a Korean?

Contributor: By Lt.Col. Kenneth O. Schellberg, Quartermaster, 7th Infantry Division

Three weeks before the 7th Infantry Division shipped to Inchon, we received an augmentation of 8,600 Koreans. Before they arrived our division commander (Maj.Gen. David…

Topic: Food
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Flavors that turned the tide in Navy Club dining

Contributor: Kyung Lee

As chef at the now-defunct Navy Club in the U.S. Army Garrison (USAG) Yongsan, Oh Seong-geun held dear his flavor memories from each overseas locale…

Topic: Food
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Black papers from Korea

Contributor: Chang Soon-hee

“Open your bag, please,” said a young officer standing behind the customs inspection table at John F. Kennedy airport. A pungent smell of the seashore…

Topic: cultural exchange, Food, traditions
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“Exceptional cuisine, worth a special journey”

Contributor: Nam Sang-so

It’s the definition for the three Michelin starred dining establishments – in French “Une des meilleures tables, vaut le voyage.”  For the hierarchy of two…

Topic: Food, Yongsan Legacy
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Chopstick culture

Contributor: Chang Soon He

One of the First Ladies of Korea once told foreign journalists that Korean craftsmen are far more skilled in producing handmade equipment, tools, or art…

Topic: cultural exchange, Food, People, Yongsan Legacy
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Love is a “many”

Contributor: Chang Soon-hee

……when we were invited to a dinner at an army mess hall or Dragon Hill Lodge in the South Post, Yongsan Garrison, I refrained from serving kimchi to my husband and myself one day ahead of the meeting day.

Topic: cultural exchange, Cultural shock, Food, People, Yongsan Legacy
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Oksusu-ppang (cornbread)

Contributor: Yongsan Legacy Team

“When I was a kid in elementary school in Korea the school provided cornbread as a daily snack to the students just before class was…

Topic: cultural exchange, Food
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