Living in a Garage With an Alien Car

“The place we go is a house that sells pork cutlet and spicy makguksu together.”

“and. It’s a unique combination.”

While working in Seoul, I bought a lot of pork cutlet for lunch, but there were not many places in Jeju that sold pork cutlet with black pork and spicy buckwheat noodles.

They only sold cold buckwheat noodles.

#

A place not far from the dive center.

The car carrying us entered a narrow alleyway with ordinary ordinary houses that did not look like a pork cutlet house.

Ordinary here was different from the city.

The stone walls of the alley were wrapped in vines, and at the end of the dead end, a prefabricated prefabricated house that seemed to welcome travelers was waiting for us.

It is a house without a sign.

“This is a place only known by those in the know and only sells lunch.”

“Ah.. then will it be a business?”

“The couple have different jobs. I know that the man is a painter and the woman is an illustrator.”

“ah…”

It seemed like a restaurant run for fun, not to make money from business, but to make food as a hobby.

‘Somehow, I think it’ll be delicious.’

Today’s lunch guests had two more tables besides our party of four.

As for the menu, there are only two items on the menu, Jeju-do Black Pork Cutlet and Spicy Makguksu, so it must be professional.

After entering with the guidance of instructor Kim Hae-jin, I was able to see the inside of the restaurant in detail, but it is an old house structure.

“Wow, it looks like you renovated an old house?”

“you’re right. We converted a 50-year-old house into a restaurant.”

When the owner puts down the water, he explains.

The cup of water I put down was also the ocher-colored cup of green tea I had seen decades ago.

“Wow, is this cup old too?”

“hahahahaha, that’s right. I think I will have a lot of good memories from the past while eating.”

Most of the items decorated in the store are items that stimulate old memories and emotions.

LPs, movie posters from the 80s, record players, portable cassettes, barber shop supplies and snacks, and even rides.

“After eating, go outside and play some old games while digesting. It reminds me of the past and is good for relieving stress. ha ha ha.”

You can see rides lined up on one table.

From mitts, beads, jegi, tuho, dalgona, and briquette braziers to hammocks and tools.

Retro feel.

These days, both kids and adults play smartphone games.

“Wow.. I see. That would be fun. ha ha ha.”

After a while.

A menu appeared.

One tonkatsu and one buckwheat noodle per person..

Oops… the table was full with no empty seats.

“Wow, how do I eat all of this?”

“When you go out to sea and dive, everything goes off. Eat it all.”

“Wow, I see.”

The other party members who have already finished their meal are playing old games outside.

The portions are generous compared to other regular restaurants.

Well-fried, sliced pork cutlet from Jeju Island that is bigger than my face,

“I will eat well~~”

foot.

The people at our table laughed.

Maybe it was because I was too loud.

There were also times when I was in a hurry.

Thinking of eating quickly and going out to play.

But, who are you playing with?

anyway,

hooked

I took a deep cut into the tonkatsu with a fork.

The intensity, feel, and depth of the fork being taken were transmitted through the hand.

‘The flesh and batter are moderately thick, right?’

I’ve seen it a lot.

If there wasn’t much batter and only the flesh was thick, not only was it tough, but it also gave off the unique taste of meat.

In the opposite case, there were many shops that were embarrassing to even call it pork cutlet.

Tonkatsu is best when the flesh and batter are deep-fried in hot, good oil at an appropriate ratio.

Crunchy. mess. gulp.

“ah.. “

There was no fishy smell, and the right ratio of meat and batter was the best.

Crispy on the outside and moist on the inside, as people often say?

In line with this 50-year-old restaurant, the savory old tonkatsu that I ate when I was a child.

After eating two pieces, I mixed the bibim makguksu to break the lightness and greasiness.

The fresh radish, pear, cucumber, and soft-boiled egg served as garnish on top of the red seasoning were delicious.

The inside is soothed, so I pass the boiled egg, pick it up with chopsticks, and slurp it into my mouth.

Spicy, sweet and sour buckwheat juice was released in the mouth.

“hmm···.”

The chewy and chewy texture was excellent, different from the pheasant buckwheat kalguksu.

Perhaps it was the difference between the dough and the concentration of buckwheat.

The former has its own taste and flavor, and the buckwheat noodles eaten today also have their own flavor and taste.

Eating has its own rules.

A couple of tonkatsu and a pair of chopsticks of buckwheat noodles.

My forehead is sweating a little, perhaps because of the coolness of the buckwheat noodles.

While we are eating hard, the owner puts a small bowl of rice in front of each of us.

“?”

“It’s a bowl of muk, but I listen with my mouth. It’s when the young friends are eating, and it’s nice to see them all eating deliciously.”

Maybe it’s because they’re a mature couple doing art, and each bowl has a sense.

“thank you.”

The garnish with sesame seeds, seaweed, and finely chopped egg rolls on thin ice is unusual.

After all, it is the workmanship of two couples worthy of artists.

It is often said that you eat with your eyes before you eat with your mouth, but Orot is practicing that.

slurp.

I haven’t tried it a lot so far, but the taste is different.

Muksabal usually has a salty and sour taste, but it is moderately sour.

‘Is life a muksabal?’

Taste enough to sell muk bowl as an independent menu.

Nevertheless, I liked the humble attitude of the two people who were not greedy.

“Turn it off. oops this. sorry.”

“ha ha ha.”

Not a single piece of tonkatsu, a single strand of buckwheat noodles, or a single drop of broth was left behind.

“I ate very well. Thank you so much for introducing me to this restaurant.”

“You’re on a long-term trip in Jeju Island, right?”

“Yes, I think I will visit a few more times after I get my license. Alright then, shall we go out and digest some?

“?”

#

Right.

puck.

Tadak.

sloppy

“Oh, what should I do?”

“Uh ha ha ha.”

I came out with a scab to digest.

Each person took 3 cards and bet 1,000 won for each.

After all, there seems to be a neighborhood premium.

Instructor Kim Hae-jin brushed it all off.

It was a good time to go back to childhood.

After filling the boat, we returned to the center and loaded the equipment onto the boat.

There are more unexpected risk factors than the confined water area on the first day, so I paid close attention to how they prepared meticulously.

After putting on the suit and checking all the equipment, we headed to the open water area.

Now, unlike a restricted area, a place that is not controlled from the surrounding environment.

In other words, based on theoretical education in the sea affected by waves and currents, it is to carry out missions in the water and receive education.

I wasn’t afraid, I wasn’t scared.

It’s education anyway, so there’s no need to overdo it.

The instructor also said that if you have a problem with your body or if you are unable to handle it, the schedule will be extended.

I unknowingly hummed a song from Jeju Island by a famous singer.

it just comes out song.

Also Jeju Island.

Trot came out before. foot.

Prior to the practice, instructor Haejin Kim handed out an acrylic board with the diving order and process written on it.

Before going to practice, I diligently learned it with my eyes.

The boat stopped.

It arrives at the intake point.

Wearing pins, heavily armed with gloves, and holding goggles and a respirator, they waited.

Instructor Kim Hae-jin checks the equipment until the end.

“great?”

I tried to circle it, so I tried Shakya and it gave me a thumbs up.

Well, without an air tank, I only wore goggles and did substances.

I thought it was something to worry about because I had a breathing problem, but it was much deeper here than then, the tide was strong, and the temperature was lower than then, so I had to be nervous.

Never defy nature.

with a plop!

Just as instructor Kim Hae-jin did, he fell from the boat to the bottom of the water.

Whoa whoop whoop whoop.

I can only hear my own breathing and the occasional sound of water bubbles, but I can’t hear anything.

Suddenly, the idea that this place is like the universe inside the earth hits my head.

Whoa, whoa.

gradually descending

to the bottom.

Groups of unknown fish pass by, as well as familiar fish that seem to have been seen many times.

Dolphin, colorful fins and a head reminiscent of a crown, even a flounder sleeping quietly on a rock.

Ah.. That looks like a rat because it has a pointed snout.

Wow.. even the defender that I saw a lot on TV.

Even colorful coral reef colonies the size of roadside trees seen from the land.

Until you go down to the bottom of the sea more than 10 meters, you will be distracted by the brilliant appearance in the sea.

Finally, with difficulty, I came down to the floor.

here in space.

Whoa, whoa.

I can only hear my breathing

Sea anemones that are swept away by the tide and colorful fish that are no different from tropical fish.

The unexplored region under the sea of Jeju Island is as good as any other sea in the South Pacific.

While I am in ecstasy, I send a hand signal from instructor Kim Hae-jin.

Nam Jeong-mi, a female trainee, is still floating on top of whether she lacks gravity training.

The property of floating in water is positive buoyancy.

The tendency to sink is negative buoyancy.

From noble mtl dot com

The expectation that it would sink unconditionally if it fell into the water was completely wrong.

Shakaji for sure.

Instructor Kim Hae-jin, nodding his head and sending a hand signal to stay here, rose.

In the meantime, the sea that unfolded in front of my eyes was a wonder.

An unknown fish that eats seaweed.

A jellyfish that moves as if floating in space.

A moray eel runs away startled by a strange visitor.

Even a stone octopus that bites a crab and hides in a crevice in the rocks.

Nam Jeong-mi’s buddy (same group) instructor and Kim Hae-jin finally descended.

At the bottom of 10 meters, the theoretical education on land is reminded once again.

Hand signals, a means of communication in the water, are also reviewed again.

Instructor Kim Hae-jin asks if it is possible to move horizontally with a hand signal.

I’m definitely Shaka.

Instructor Haejin Kim grabbed me and started moving forward, then let go before I knew it.

Depending on the depth of the sea, the buoyancy seems to change.

Although there were moments when I couldn’t control my body, as if I was in zero gravity.

It was only then.

Let’s swim freely as if we really met water, the thumb and forefinger make a circle.

20 minutes?

It was the first day, so it was quite a long time…

Hearing the words of instructor Kim Hae-sik, who raised his thumb as if to ascend, ascended.

suddenly,

It is Kim Hae-sik who sends a signal to stop in the middle.

Difficult to stop during ascent due to inertia and current.

Why?

Melguk and Beef Leg Soup

In order to stop in the middle, I kick as instructor Kim Hae-jin does.

It was easy to follow when I saw instructor Kim Hae-jin holding my hand and demonstrating.