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Start by entering the main building and appreciating the first few simple exhibits. The majority of the collection is upstairs on the second floor. A dim light seems appropriate for the dated items that once assisted in the manufacturing of fermented rice wine (known as 막걸리, or makgeolli) or soju. The technology these days is much better of course, but looking at over 90 years of history has its merits as well.

The history is explained in a helpful brochure, dating back to 1915 where a store was opened up. In 1974, Goyang makgeolli was sent to Pyeongyang for the first inter-Korean summit. This museum, dedicated to the brewery’s history, was founded in 2004, and in 2007 the fifth-generation of brewers continues the legacy.

As for the objects themselves, some have the wear and tear expected of items used on a daily basis. Some are simply displays, while other exhibits are models describing the different processes of making rice wine – unfortunately, nothing is in English for the foreign visitor or tourist. Try reading the descriptions if your Korean is good or a Korean friend is with you – almost nothing is in English.

More modern exhibits are around as well – and are much more similar to what you’ll find in stores today.

Baedari Brewery is worth a visit to Goyang for the sights, and the helpful English brochure gives some basics about the company. The attached first-floor restaurant offers a fair selection of alcoholic beverages to go along with the food served, as you might expect.

Again, the exhibits offer no explanations in English, so go with a Korean friend to explain things or take your best shot at the Korean.

Ease to arrive:

Foreigner-friendly:

Convenience facilities:

Worth the visit:

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What: “Lazy Lime”  ready-made lime juice.

Where: Lotte Department Store, Miasamgeori Station (Line 4), Exit 1. (Mia-dong, Gangbuk-gu)

Why:  Actual limes are difficult to find outside of select international supermarkets.

Thanks to chrisinsouthkorea for sending us this week’s Spotted!. If you spot something hard to find in Korea send a photo and details to info@theoneonefour.com and we’ll post it on The One One Four.

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Unless you live in Seoul and you have lots of money to blow dill pickles are probably off the menu in Korea. But they certainly don’t have to be. It turns out that making your own is dead simple and takes less than a week and you don’t even need any canning equipment. All you need is a big jar, some fresh cucs, a dash of spice and some salt. Dill, of course, is one of those spices and can be hard to find here. The best solution is to grow your own or bring some dried dill with you. You can of course just skip the dill and just leave it out.

1/4 cup of Alkali salt
2 liters filtered water
4 bags of Emart cocktail pickles
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
4 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Fill a clean glass jar with boiling water to sterilize it.

Combine the salt and water and dissolved.

Rinse the cucumbers thoroughly and cut off the stems.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into your sterilized jar and fill up with washed cucs.
Pour the brine mixture over the cucumbers until they are completely cover. Pour the rest of the salt water into a sandwich-sized ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.

The fermentation is complete when the pickles taste sour and the bubbles have stopped forming; this should take approximately 3 days. After that, but the lid on the jar and place in the refrigerator. Store for up to 2 months in the refrigerator, skimming as needed. If they go soft or start to stink they have gone off and you need to chuck them. But they won’t last that long, I assure you.

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Wild boar, especially the leg and shank, need to be marinated for 24 hours before they go into your chilie. This will not only tenderize the meat but also mellow out the gaminess.

For the marinade:

1 bottle of white wine
1 carrot, roughly chopped
3 stalks of celery, roughly chopped
1 large onion, roughly chopped
6 gloves of garlic, bashed
6 juniper berries (if you have them)
a handful of black peppercorns

Cube the boar meat and add it to the marinade in an airtight plastic bag. Leave it in the fridge for 24 hours.

For the Chile:

2 medium onions
1 clove garlic
2 tablespoons olive oil
2 tsp chili powder
2 tsp ground cumin
1 fresh red chili, seeded, and, finely, chopped
2 cans chopped tomato
2 cans red kidney beans, drained
1/2 stick cinnamon
sea salt
freshly ground black pepper

Chop up the onions and garlic in the food processor or go mental on them with a knife.

Heat the olive oil in a pan and cook the onions and garlic until they softened. Add the chilli powder and cumin and salt and pepper to taste.

Add the meat to the pan, cooking it until slightly browned, drain any excess fat.
Add the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.

Bring to the boil, cover with a lid, then turn the heat down to simmer and cook for 1 1/2 hours. Add the red kidney beans 30 minutes before the end of cooking time.

Basic Cornbread

Corn meal is sold in Korea by a Korean company but is still hard to find. Hannam Market in Seoul is a sure bet, I’ve bought it there many times. This recipe also requires a proper oven and can’t be done in a toaster given the high temperatures needed.

1 cup corn meal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 egg

2 tablespoons of butter

Preheat the oven to 500 degrees.

Mix the dry ingredients in a bowl. Mix the milk and eggs in a separate bowl and them combine the two. Grease the inside of a cast iron skillet or heavy pan and pour in the mixture. Cook at 500 degrees for 20-25 minutes.

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