Susan Kim (associate director of the American Chamber of Commerce in Korea) who I met earlier in the week and invited to dinner chose a great little Korean place, which had an extensive preset menu that included:

• Assortment of nine cold dishes
• Traditional Porridge
• Green Bean Dubu Marinated with soya, vinegar, honey, sesame oil
• Special sliced raw fish
• Raw ginseng and honey
• Rolled ox tongue with vegetable
• Sea jellyfish with raw ginseng juice, mustard and cucumber, shrimp, pear slices
• Steamed large clam meat served in the shell
• Pan-fried meat, fish and vegetables
• Vegetable salad (green vegetable, oyster, chestnut, pear with hot spice
• Grilled beef spare ribs with spice
• Marinated raw sliced beef
• Fried sea lobster with sauce
• Broiled fresh river eel with sauce
• Korean fondue with bouillon, beef, seafood, mushroom, bamboo shoots and vegetables
• Scorched rice
• Fresh fruit and traditional sweet cookie
• Traditional sweet rice drink
• Cass Korean beer