Monthly Archives: November 2012

The Amazing SBS Inkigayo with KTO!

SBS Inkigayo inviting foreigner to celebrate Million foreigner come to KOREA

Last November 25, 2012 I have a chances to watch SBS INKIGAYO since i get the Free ticket from KTO. I was watched together with other K-Performance supporter in SBS Studio 3rd floor (SBS located in the Digital media city seoul).  This time i was departed late from daejeon due to i could not get a train 😦 therefore i also arrive kind of late in seoul. I have to request my other K-Performance supporter Elyane to help me to talk to the KTO officer so i could still go inside ontime.


Thank you to Elyane for arranging my ticket of SBS Inkigayo 25112012

I was kind of confuse with seoul at that time and finally i decided to take on taxi to the SBS. I made it on time 3PM. Thanks God the KTO officer still kindly help me to manage go inside the building!  I really did not regret with all the effort come from daejeon to watch the SBS inkigayo at that time. Since so many artist are coming!! This SBS inkigayo also special since its also airing live from the gwahangmun and also the SBS Studio. Inside the studio we are not allowed to take any pictures, but here are the picture i took after the show.

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SBS Inkigayo Studio, It was amazing to be there!

I could also make it to watch Infinite and CN Blue, two of my favorite K-Pop artist! Thank you so much KTO For such a beautiful arrangement, I really have a good time in the SBS Inkigayo! I love korean music! I love KTO! 🙂 During i watch i am singing so loud and clap so loud. I really could not believe i could see the KPOP star so close!


CN BLUE Performed in SBS Inkigayo 25112012

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KTO Trip to Jeounju Bibimbap Festival 2012

its me in font of the bibimbap festival booth

Do you know bibimbap? Bibimbap (비빔밥, Korean pronunciation: [pibimpap]) is a signature Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. It is listed at number 40 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.

its me with the last Lee dynasty

In korea, there was a bibimbap festival from 18-21 october 2012. I was visited on 20 October together with KTO. It was super awesome experience! We was VVIP! I have a chances to meet the Legend Mr. lee, who is the last dynasty of lee family.

The mayor of Jeounju, The governor, KTO President, Ambassador from many foreign country in Korea making bibimbap together

i also have a chances to make bibimbap with very very big bowl. After making that bibimbap we distribute it to more than 50 thousand people who are come to the bibimbap festival. after visit this festival. I geuss i am more and more love bibimbap. Its super awesome experience ever! I love KOREAN FOOD!!! 🙂

The big bowl of bibimbap. For 50 thousand people


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KTO Trip to Nonsan Jeotgal Festival 2012

My trip as K-Performance Supporter with KTO

Last 19-20 October 2012, I have a chances with Korea Performance Supporter to come to the Nonsan and also visit Nonsan Jeotgal Festival 2012. nonsan city located in the middle of korea peninsula..I was so surprised that the participant of this trip was a leaders in many embassy. I meet Ambassador of Taiwan, DCM (Vice Ambassador) of Thailand, DCM (Vice Ambassador) of Taiwan, Ambassador of Chilie, Ambassador of Ukrain, and many more.

The jeotgal festival

The trip start with visiting Jeotgal Festival. There we have a nice buffee and try many different kind of Jeotgal. This is my first time had this kind of experience! I just know that jeotgal can be so delicious. 

Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce for pig’s feet (jokbal) and blood/noodle sausage (sundae). Sometimes jeotgal, commonly saeujeot, is added to Korean style stews (jjigae) and soups (guk and tang), for flavor instead of using salt or soy sauce (ganjang).

Many different kind of Jeotgal

The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of jeot compared to the inland areas.

making jeotgal with oyester

After try jeotgal, we have a chances to make our own jeotgal with oyester. The jeotgal that we make could sustain for 1 week. Actually many kind of jeotgal can even sustain until years. So the jeotgal that we make kind of fresh jeotgal.

After making jeotgal we also make kimbap with jeotgal. The jeotgal that we use to put in the kimbap was fish jeotgal. I was tasted it, it super tons delicious compare to normal kimbap. I geuss i want to remake this kind of jeotgal kimbap at home in the future. Its simple and taste so delicious.

its me with angga from Inha University


It was fun experience, after that we have a chances to meet the mayor of Nonsan he so kind and welcome us to the festival. this festival held every fall season. i geuss if next year i am still in korea i would like to bring my mother to this cool places, since i saw so many ajumma, ajoshi, halmoni and harapoji in this festival.

The nonsan mayor played korean traditional instrument

In this festival there are so manythings happen such as a performance, flower festival, many booth with many interesting things related with jeotgal and much many more. I geuss this festival is interested if you love korean foods.

its me with handsome seoul man in the flower both at jeotgal festival



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