yiyuanjing

Before going to Japan, I thought that since Korea is geographically closer, it would be more convenient for travel, so I went ahead and applied for a 5-year multiple-entry visa for Korea.

That turned out to be a great 👍 decision. The longer I stay in Japan, the more I enjoy traveling to Korea 🇰🇷. Within six months, I flew from Osaka to Korea twice—spending time in both Seoul and Busan. I was lucky enough to visit the Blue House while it was still open to the public. Aside from occasionally getting lost on Seoul’s subway, I found everything in Korea much more familiar and welcoming.

What I love most is the wide variety of Korean food 🥘, which suits my taste buds much better. I especially enjoyed Busan’s diverse pork soup rice (Dwaeji-gukbap), offal soup rice (Gopchang-gukbap), and the grilled eel prepared by the ajummas at the seafood market.

Compared to Japanese cuisine, Korean food offers bigger portions, is more affordable, and has stronger flavors—making it much closer to a "Chinese stomach’s" preference. Beyond being more filling, Korean meals feel more down-to-earth, with a greater variety of ingredients in a single dish.