Sokcho City, South Korea

South Korea is a place where my husband is traveling quite often for work. Of course, when not traveling for leisure there isn’t too much time to visit the city but at least can take a few pictures 😊.

Sokcho City, is a seaside town in South Korea, that belonged to North Korea from 1945 until the end of the Korean War, when the dividing line between the two Korean states was officially altered. The city is also a well-known gateway to nearby Seoraksan national park and attracts many national and international tourists, not only because of Seoraksan, but also because of its fine fishery products. The beach of Sokcho has a good reputation, and is open all year round with the summer months being the most popular.

The blue colour of the sea and sky is absolutely beautiful not considering that were -1 – 0 degrees Celsius.

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

Jungang-dong is one of the most bustling shopping areas and populous residential in Sokcho city. Its dense various stores are open from dawn until the dusk and it is surrounded by few popular attractions in Sokcho, such as Abai Village, Sokcho Tour Fisheries Market, and Cheongcho Lake with its Pavilion, very characteristic.

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

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Photo credit: Popsicle Society – Sokcho City, South Korea

In Singapore I always like to buy the strawberries imported from South Korea as they are very tasteful and fragrant. In fact their markets are full of strawberries in winter time 😊

Kimchi is one of the most important dishes in Korean cuisine, consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. It is made from salted and fermented vegetables, most commonly napa-cabbage and Korean radishes, with a variety of seasonings, including chili powder, scallions, garlic, ginger and salted seafood. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In the past, kimchi was traditionally stored underground in jars to keep cool during warm months, and remain unfrozen throughout the winter months, during which time it was a vital source of vegetables. With the rise of technology, kimchi refrigerators are more commonly used to store kimchi. It is highly nutritious and offers deeply-flavored and spicy meals favourable to many classes of people, and illustrates the Korean culture as well. 

Planning your next travel?

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Photo credit: Popsicle Society – Sokcho City, South Korea

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