From dinner the other night. My wife and I took our language teacher and her husband out to dinner. She wanted to go for Korean food, so we did the Korean restaurant thing here in Shanghai ... the only thing Korean there was the name on the door, and the fact that they served kimchi with the meal
This is what we had. The stew is every bit as spicy as it looks, but it actually tastes more like Sichuan Mala (hot and numb) than it does like the spicy Korean sauces. The meat in the pot was a combination of a river fish from China (I do not know the name of it) and pork belly. The vegetables actually went together to form a nice spicy flavor, though.
Our teacher found "hundred year eggs" on the menu (which is also very Chinese ... definitely NOT Korean), and so she ordered that to introduce me to it. That is the dark-ish egg slices you can see above and to the right of the stew, and just to the right of the kimchi. The fermentation of these eggs turns the whites into a clear, slightly greenish color, and turns the yolks black. when the spices are added to the slices, it turns out to be quite good.
So this was our latest attempt at "Korean" food in Shanghai ... which turns out to be good, but definitely not like Korean food in Korea, nor like Korean food in the US.
As a last note, I may not be able to post on here much more. I will if I can, but I doubt I'll be able to for much longer. I don't want to make a dramatic exit, or call attention to it, but if I don't make it back here, the return to TAM has been fun, and has definitely been a nice time of English interaction during a time when I didn't have much opportunity to interact with people in English.