Apologies for the long gap since writing my previous newsletter. As you will see from this week’s newsletter things have been quite busy here in paradise.

In my previous newsletter, I discussed my adventures in the Cook Islands. After 21 years in South Korea, I boarded my Korean Air flight on a one-way ticket home. I got to enjoy the benefits of a business class ticket and the amazing things that came with it.

On my arrival, I managed to get involved in some roles on the ground here in Rarotonga, Cook Islands and looked at potential opportunities and what could be achieved.

T-REX CHICKEN IS COOKING FOR THE PEOPLE

In May 2023, after 5-6 years of research, planning, and work, I finally launched T-Rex Chicken. The first mobile chicken rotisserie truck in the Cook Islands. Offering whole chicken stuffed with rice and 2 Korean sauces. These trucks are in a lot of neighborhoods in South Korea, especially in the evening. I’ve also seen them in Paris and Tahitians here in Rarotonga tell me it’s huge in Tahiti too. From a personal view, I lost count of how many times I bought those chickens on the way home while living in South Korea. You can’t beat hot stuffed rotisserie chicken on your way home from work.

It’s a small truck with a green dinosaur as a symbol. T-Rex or Tyrannosaurus Rex represents an apex predator, a no holds barred symbol of domination and destruction during the dinosaur period. It’s an apt name for this new venture. Also, a cousin that passed away had this nickname and we always talked about making this kind of business. In many ways, it’s in honor of him that I made it to this stage.

T-Rex in Rarotonga - Images courtesy of Coconuts & Kimchi.

T-Rex in Rarotonga - Images courtesy of Coconuts & Kimchi.

Here are the chickens cooking nicely at the beach!

I have used the last 2-3 months to test the market, times, locations, and local tastes. The feedback has been outstanding and I sold out every time I set up the truck around the island. I have managed to gather invaluable ideas about marketing, people skills, and locations during this time. The psychology of selling is quite a learning curve and an amazing tool to possess. Being around the island also allows me to expand network opportunities and meet various members of the community.

However, I have been off the road the last few weeks as strangely there are no whole chickens on the island due to multiple national events at the same time. It’s given me a great opportunity to re-strategize my business and update certain areas. Looking forward to returning back to selling as soon as the whole chickens arrive again. Stronger and ready to capitalize on the learnings I have gathered.

I currently have Taro and Breadfruit ready to cook as chips under the chicken fat as well as a Kimchi supply lined up to offer more variety to the consumer. There is an extensive demand for Kimchi here. Everyone asks me if I can make it or locate it. Coming soon I will be fulfilling this demand.

T Rex menu - Images courtesy of Coconuts & Kimchi.

Yummy chickens- Images courtesy of Coconuts & Kimchi.

Please feel free to follow me on the T Rex Facebook page as I continue to build up support

https://www.facebook.com/profile.php?id=100090164622835

PRIME MINISTERS OFFICE, COOK ISLANDS

Upon returning to the Cook Islands I wondered how could I contribute my skills and experience gained overseas to this country and its people. There is always a drive for young Cook Islanders to return home and bring their skills to help the nation. One day, I decided that I would like to apply for a position in the newspaper, Policy & Research Officer, Office of the Prime Minister.

After getting to the interview stage I was stunned and honoured to be offered the position. My role involves me being based downtown at the (CPPO) Central Planning and Policy Division with some really fantastic people with amazing skill sets.

The position can be described in 3 ways

1. Every research project that wants to be conducted in the Cook Islands needs to come across my scope for review and preparation. If it checks all the boxes it moves to (CIREC) an ethics committee for review and analysis and finally to the (NRC) National Research Committee. On both of these committees, I serve as the secretariat and help/offer guidance on these applications. There are some robust discussions and analysis involved and you get to see how the research and ethics space operates.

2. I also get to serve on other projects and committees such as Urban Development which looks at how to streamline and improve housing or waste in the Cook Islands. Essentially the development or review of policies that shape the Cook Islands today and in the future. Once again you meet interesting and passionate people involved in the formulation of policy and seeking improvements for the Cook Islands.

3. Finally, every now and again there might be special requests from the Prime Minister or Cabinet that need to be completed.

Overall, it’s a very interesting role that has an unlimited network and tangible results. Great people and also challenging the mind as regards how policy works and is shaped for a country. I manage to meet stakeholders, politicians, and policy formulators that have a direct influence on the future of the Cook Islands.

COOK ISLANDS RUGBY LEAGUE

What a 2023 rugby league season in the Cook Islands. We saw amazing men’s and women’s competitions with the Arorangi Bears taking out both titles. It represented a shift in the power base of rugby league in Rarotonga as it has been over 2 decades since Arorangi was even in the final. We saw an unbelievable day of finals football across all grades and it really was a statement day for Cook Islands rugby league.

Cook Islands Rugby League Grand Final Day - Images courtesy of Coconuts & Kimchi.

In April 2023, I found myself in the role of media & publications for the Cook Islands rugby league. This role allowed me to watch a bunch of games every week and try to increase awareness of the game through social media. Strangely, I was also on the CITV sports news every Wednesday night reviewing and previewing the upcoming games. Essentially becoming the face of the game. A great opportunity to step out of my shell and develop new skills including presenting, editing, script preparation, etc. These skills are invaluable as I look further ahead to launching a podcast and weekly show based on rugby league. If possible I’m looking to get it onto Pacifica TV which has a reach across the Pacific and also onto Youtube which will allow teaming up with other rugby league influencers and presenters around the world. Essentially promoting local, and international games and league viewpoints. The local market in particular needs a format to generate more reach and this could be the right angle.

Another great joy from this position was every Saturday morning I got involved in the junior skills clinic that ran from 9 am - 11 am. It’s awesome to teach the youngsters basic skills and also you get to reflect that you were that age once upon a time.

I am very fortunate to meet the rugby league community. These are passionate people that love the game and want to see it continually develop. It’s actually the national sport of the Cook Islands.

You can catch me every Wednesday night on CITV sports during the season & hopefully, I will return soon as we build up to the South Pacific games in the Solomon Islands in November. The local competition kicks off again in January as the 9’s competition will get underway.

CITV presenting - Images courtesy of CITV sports & Coconuts & Kimchi.

COCONUTS & KIMCHI YOUTUBE SERIES

A quick update on my Coconuts & Kimchi youtube series.

As mentioned previously, I’m in the process of converting my series of Substack newsletters into a Youtube series. Many subscribers have been waiting for the launch of these articles into a Youtube format. I’m waiting for a meeting in early August and hopefully, we can have the completed product. One series will be about life in South Korea while the other series is focused on life in the Cook Islands.

There is serious potential for this show as the Korean/Cook Island relationship is growing exponentially with frequent visits by the South Korean ambassador and reciprocal visits to South Korea by the Prime Minister and other members of the government. The local tourism authority will likely be interested in this project as the benefits of this kind of media and promotion cannot be measured.

I will keep you updated as to when it will be launched but it should be soon. Don’t forget to follow the link below and subscribe to the Youtube channel and you will be one of the first to see the content when it’s uploaded.

Editing stage for pilot episodes - Images courtesy of Coconuts & Kimchi.

ARTEMIS MEDIA GROUP

As I develop a number of projects, I realized that the amount of media content I’m requiring has increased exponentially. I’m looking at the following areas but not including further projects that I’m working on

1. T Rex Chicken truck (Weekly promotions)

2. Rugby league Youtube & sports show (Weekly)

3. Coconuts & Kimchi newsletter conversion to Youtube format in English & Korean (Every 2 weeks)

I decided to put together a media group that caters to all this content development & promotion.

I have listed positions in the Cook Islands and currently have staff in the following

1. A Tik Tok specialist

2. An Instagram Specialist

3. A studio for creating and editing content

Currently, I’m looking for a

• Youtube specialist

• A Facebook Specialist

These people are fascinating and live in those spaces 24 hours a day so it’s amazing to have a team that fully focuses on your content and frees up more of my time for just creating content.

I have named the company Artemis after the Greek goddess. The Romans referred to her as Diana. She was the daughter of Zeus and twin sister of Apollo the god of the sun. Among many things, Artemis was the god of wild animals and hunting. She was perfect with the bow & arrow and responsible for healing, disease and turning others into animals.

Currently, there is a space exploration program named Artemis and this is an international effort to establish a human presence on the moon that will allow a base for further exploration to Mars and deep space. An amazing goal and demonstration of human drive, creativity, and resilience. It’s an appropriate name for a new media company.

Finally, life is going really well in paradise and it’s totally different from my life in South Korea. There are further projects in development as I push harder with 5 months to go before the end of the year. Hopefully, I can update you in the next newsletter.

Onwards and upwards!

“Feed your focus, starve your distractions.”

• Coming soon I will be launching a Youtube channel showing life in South Korea and my new home, The Cook Islands. Feel free to subscribe and get the videos as they are released.

Coconuts & Kimchi Youtube

• Feel free to follow my adventures on Twitter. I’m not a prolific tweeter but now and again you might see some gems.

Coconuts & Kimchi Twitter

• I’m relatively new to the Instagram world but follow along for a more visual aspect of Coconuts & Kimchi.

Coconuts & Kimchi Instagram

Leave a comment

In my previous newsletter, I discussed that after 21 years in South Korea, I boarded my Korean Air flight on a one-way ticket home. I got to enjoy the benefits of a business class ticket and the amazing things that came with it.

Coconuts & Kimchi

Leaving South Korea after 21 years on a one-way ticket home - Vol 32

Watch now (12 sec) | 안녕하세요, Kia Orana, Welcome In my previous newsletter, I discussed that after 21 years, it was my final day in South Korea. The hectic moving, emotions, and my experience at the airport whereby after checking in I decided to enjoy the wonderful Korean Air Business lounge at Incheon airport for 3 hours before departure…

Read more

4 years ago · 2 likes · Coconuts & kimchi

It’s been about 9 months since I settled on what we call “The Rock”. It’s quite a change from the hyperfast and hectic lifestyle of South Korea. It actually takes a little time to adjust. You can’t get things on call 24 hours a day like before but then again you get fresh air, beaches, and lots of fruit. Also, sunshine never seems to end.

It’s easy to get lost in the casual lifestyle here. It’s always warm, the beach is about 50 meters from the front door. The birdsong is refreshing after years of traffic and activity. You can enjoy it forever or you can try new things. After 21 years of working in classrooms and boardrooms, there is a hunger to try as many new challenges as possible. After monitoring the situation and life here I have entered into a number of areas.

WHAT IS T - REX CHICKEN?

A number of projects are underway while I’m here in Rarotonga, Cook Islands.

The first of these is setting up a Chicken Rotisserie truck with Korean sauces. Readers that have visited South Korea will be very familiar with this concept. These trucks are in a lot of neighborhoods, especially in the evening. I have named my company T- Rex chicken. It’s a small truck with a green dinosaur as a symbol. T-Rex or Tyrannosaurus Rex represents an apex predator, a no holds barred symbol of domination and destruction during the dinosaur period. It’s an apt name for this new venture. Also, a cousin that passed away had this nickname and we always talked about making this kind of business. In many ways, it’s in honor of him that I made it to this stage. Strangely, a number of people have asked if I’m selling dinosaur meat but that’s a story for another time.

The concept revolves around whole chickens stuffed with rice spinning on the rotisserie. This concept along with many others is a hit in South Korea. I’ve seen it in Paris and Tahitians tell me it’s huge in Tahiti too. From a personal view, I lost count of how many times I bought those chickens on the way home while living in South Korea.

I’m a firm believer that “Success leaves clues”. Look carefully at a successful product or lifestyle. What makes it successful? What clues can you see that enable it to be a hit? Take those successful pieces and also adapt some parts to suit your local market.

Example of Korean truck rotisserie - Images courtesy of Google.

Example of truck rotisserie in Paris - Images courtesy of Google.

Taking this established concept, I will also make some adaptions for the local market. I will provide 2 kinds of Korean hot sauce and look to fill the drip tray with Taro, Breadfruit, Sweet potato, and anything I can get my hands on. These chips cooking in the dripping fat are something else! As soon as I mentioned this aspect to people here there is this glaze in their eyes.

Currently, there are some Korean foods on the island but they are produced by people that have never been to South Korea or have Korean ties. They lack the authenticity or validity of the product. There is a market just waiting to be involved in a number of Korean foods that could be sold and Korea has a wide variety of foods that many people would never have tried before. Also, I am yet to see rotisserie chicken in the country unless it’s hiding somewhere.^^

Currently, I have the truck signage complete and one huge oven that will be used for big orders and functions. Just waiting for a second oven to arrive so I can bracket it to the truck and hit the road. This should arrive in the next few weeks weather permitting.

Truck & oven number 1 - Images courtesy of Coconuts & Kimchi.

Please feel free to follow me on the T Rex Facebook page as I build up support before the launch. I also will do a Youtube stream as we build up to launching. Looking to start before April 1st at the latest with a week prior for testing the market and doing free samples. So if you are on “The Rock” get amongst the free samples!

https://www.facebook.com/profile.php?id=100090164622835

COOK ISLANDS RUGBY LEAGUE

As a sports fan, I can watch sports for hours. These days it’s usually on in the background while I’m working on something. Sometimes it’s a replacement for music. It could be any sport but usually not golf.^^ I have a particular interest in rugby league. Played it as a youngster and follow the game every season. Since arriving in Rarotonga I am very fortunate to meet the rugby league community. These are passionate people that love the game and want to see it continually develop. It’s actually the national sport of the Cook Islands.

After attending a board meeting, I find myself in charge of media & publications. This role allows me to watch a bunch of games every week and try to increase awareness of the game through social media. Strangely, I’m also on the CITV sports news every Wednesday night reviewing and previewing the upcoming games. Essentially becoming the face of the game. It’s a great opportunity to step out of my shell and develop new skills including presenting, editing, script preparation, etc. These skills are invaluable as I look further ahead to launching a podcast and weekly show based on rugby league. If possible I’m looking to get it onto Pacifica TV which has a reach across the Pacific and also onto Youtube which will allow teaming up with other rugby league influencers and presenters around the world. Essentially promoting local and international games and viewpoints. The local market in particular needs a format to generate more reach and this could be the right angle.

Another great joy from this position is every Saturday morning I get involved in the junior skills clinic that runs from 9 am - 11 am. It’s awesome to teach the youngsters basic skills and also you get to reflect that you were that age once upon a time.

You can catch me every Wednesday night on CITV sports.

CITV presenting - Images courtesy of CITV sports & Coconuts & Kimchi.

COCONUTS & KIMCHI YOUTUBE SERIES

Many subscribers have been waiting for the launch of these articles into a Youtube format. It’s my pleasure to announce that I finally completed 2 pilot episodes. It’s currently undergoing editing, grabbing drone shots, and making it presentable. One series will be about life in South Korea while the other series is focused on life in the Cook Islands. I will keep you updated as to when it will be launched but it should be soon. Don’t forget to follow the link below and subscribe to the Youtube channel and you will be one of the first to see the content when it’s uploaded.

Editing stage for pilot episodes - Images courtesy of Coconuts & Kimchi.

Overall, it’s quite a change of pace being on “The Rock” but it’s exciting times. A number of other ventures are also underway at different stages but those will be for discussion at another time.

Enjoy the sunrise and the sunset!

“Feed your focus, starve your distractions.”

• Coming soon I will be launching a Youtube channel showing life in South Korea and my new home, The Cook Islands. Feel free to subscribe and get the videos as they are released.

Coconuts & Kimchi Youtube

• Feel free to follow my adventures on Twitter. I’m not a prolific tweeter but now and again you might see some gems.

Coconuts & Kimchi Twitter

• I’m relatively new to the Instagram world but follow along for a more visual aspect of Coconuts & Kimchi.

Coconuts & Kimchi Instagram

Leave a comment

In my previous newsletter, I discussed that after 21 years, it was my final day in South Korea. The hectic moving, emotions, and my experience at the airport whereby after checking in I decided to enjoy the wonderful Korean Air Business lounge at Incheon airport for 3 hours before departure.

Coconuts & Kimchi

After 21 years in South Korea, its time to go home - Vol 31

Watch now (11 sec) | 안녕하세요, Kia Orana, Welcome After taking a small break from writing to recharge the batteries and work on some projects I’m back on the writing buzz. This week I document my last day in South Korea. After making it my home for 21 years it’s time to seek new challenges…

Read more

4 years ago · 4 likes · Coconuts & kimchi

This week I describe what it’s like to fly on an airplane with a total of 9 passengers aboard and my first time in business class.

THE COVID WORLD

Many of us will never forget the world during the COVID outbreak. Life-altering and thought-provoking it caused us to ask many deep and insightful questions not only about the world but also about our own personal existence and what the future held for us.

From a personal perspective, after 21 years in South Korea, it was time to go home. This was in March 2022, so join me as I try to recall a number of events about this flight.

As we recall from Vol 31 of the newsletter, I checked in at Korean Air at Incheon airport and discovered I was one of 9 passengers and the only one in business class. It was my first time flying business class and I was very excited to see what it was all about. I immediately realized what the fuss was all about as soon as I entered the fancy Business class check-in line with no other people. Over the years and after numerous flights, I always wondered what it would be like in that line. Initially, it’s not that different its just another line. Until you get to the counter. There is an atmosphere of respect and kindness on a different level. The next thing to hit me about this business class ticket was the staff allowed 3 bags at 32kgs even though the weight allowance for this ticket was 2 bags at 32kgs each. Happy days!!

It's bizarre that even with a 32kg bag weight limit you will still find a way to overload your suitcase.

On entering the plane I was the only passenger in business class although they allowed 2 pilots that were flying the plane back to South Korea to enjoy the comforts of business class too.

As you can see from my video at the beginning of this newsletter, The seating is almost like pods with extensive space to stretch and relax. Upon entering the plane through the front the immediate reaction from the flight crew revealed exactly the differences between economy and business. They are of course friendly in economy class but here it goes to another level. I think most flyers never get to see this crew as they are dedicated to the front of the plane and probably don’t come back to economy class. I wonder if they receive different training or what are the requirements to work in this section. You have a flight attendant asking if you need anything almost every 10 minutes. Continuously, they are offering you drinks or snacks. Otherwise, they check if you are okay and want more pillows or slippers, etc.

The flight crew offers you a choice of traditional Korean food or a western type meal and kindly go through the menu in detail.

It really hits you when the first meal arrives. The setting and cutlery of a civilized meal really show you the difference. Yes, those are real knives, forks, etc. It almost takes you away from the idea that you are 30,000ft in the sky racing along.

Korean Air business class dinner menu (appetizer) - Images courtesy of Coconuts & Kimchi.

The setting consisted of a tablecloth, napkins, cutlery, etc. There were three courses for the dinner meal. The appetizer consisted of large focaccia bread, Scallops, and a lovely salad of sun-dried tomatoes, and greens. It was quite fresh and the temp of the meal was just right. Also, a really tasty pumpkin soup. A great combination with additional bottles of balsamic vinegar, juice, water, and wine to start. The frequency of the flight crew asking if you want any more of the above-listed foods was outstanding. Unlimited refills of all listed foods are available and you can even indulge in the extensive wine/whiskey menu.

Korean Air business class dinner menu (pumpkin soup) - Images courtesy of Coconuts & Kimchi.

Korean Air business class dinner (main menu) - Images courtesy of Coconuts & Kimchi.

Thinking that was a lovely dinner and forgetting this was business class I was surprised as they cleared the setting and replaced it with brand-new plates and cutlery. It was time for the main meal which consisted of mash, veggies, and meat with this lovely gravy made from bourbon. The crew constantly asks if you require more bread, drinks, or anything else.

This main meal is followed up with ice cream, tea, or further drinks to pass the time away.

It was a hell of a meal. Prepared really well!

After this meal, you get to settle in for the next 10 hours and enjoy the extensive flight movie catalog. Every seat in this section of the plane is like a little self-enclosed pod and you can adjust the seat to a recliner and eventually a bed. I can see the benefits of this kind of flying if you travel for business trips etc when you need to be refreshed upon arrival.

Korean Air business class TV - Images courtesy of Coconuts & Kimchi.

Korean Air business class reclining chair - Images courtesy of Coconuts & Kimchi.

As mentioned earlier they will constantly ask you if you require anything and will set you up some snacks while watching movies. These consisted of giant cookies and a pizza that was great.

Korean Air business class snacks - Images courtesy of Coconuts & Kimchi.

It definitely was a pleasant night watching movies and sleeping a little. The ability to stretch out on a bed was something I will never forget.

The morning breakfast routine was almost a repeat of the dinner. A lovely set table with two courses of tasty food. A fresh salad of lettuce, tomatoes, and cucumbers with garlic bread. A main dish of omelet, sausages, mushrooms, and coffee or tea. Unfortunately, I forgot to take photos of the main breakfast meal in the excitement.^^

I never saw the other passengers during the flight until we disembarked in Auckland, New Zealand. However, it sounds like with only 8 passengers back there they got to enjoy whole rows of seating to themselves. Finally, the crew was just as attentive and enthusiastic about leaving the plane as onboarding.

Overall, it was a great experience and I can see where the extra cost of the ticket comes into play. You land refreshed and ready to go without the usual sluggishness and cramped body of an economy flight. It also makes one wonder about other business-class tickets offered by other airlines and also first-class tickets. What comes with those tickets one can only imagine.

If you ever get one chance to fly business class or above take it. It’s quite the experience. It was my last memory of South Korea and next time I will talk about my new home, The Cook Islands.

“Feed your focus, starve your distractions.”

• Coming soon I will be launching a Youtube channel showing life in South Korea and my new home, The Cook Islands. Feel free to subscribe and get the videos as they are released.

Coconuts & Kimchi Youtube

• Feel free to follow my adventures on Twitter. I’m not a prolific tweeter but now and again you might see some gems.

Coconuts & Kimchi Twitter

• I’m relatively new to the Instagram world but follow along for a more visual aspect of Coconuts & Kimchi.

Coconuts & Kimchi Instagram

Leave a comment

After taking a small break from writing to recharge the batteries and work on some projects I’m back on the writing buzz. This week I document my last day in South Korea. After making it my home for 21 years it’s time to seek new challenges.

I also show you how to enjoy the Korean Air Business lounge at Incheon airport, South Korea.

This letter was dated early March 2022 but has taken a number of months to gather my thoughts and materials.

Feel free to enjoy.

MY FINAL DAY

A number of ideas, emotions, and memories come to mind at the end of this long journey. The period of 21 years feels like 2-3 years. Time flew by so quickly. Too many experiences, and events to recall. Great friendships were made and so many places were visited. It really was an unbelievable experience. However, it’s time for new challenges and adventures that I will be discussing in future newsletters.

Today I would like to discuss my final day in South Korea.

Grand Hyatt Incheon - Images courtesy of Coconuts & Kimchi.

Studies report that moving is one of the most stressful times in life. Moving from one house to another is difficult. Now, moving to another country is an entirely new proposition. Endless amounts of paperwork, shipping methods, and getting rid of the unbelievable amounts of materials collected over the years is an adventure in itself. The stress and sleep deprivation are quite astonishing. The move and all its components felt like it took six months. Finally, I had everything packed and headed to a hotel the night before my departure.

I spent my final night in South Korea at the Grand Hyatt Incheon. The cost doesn’t really reflect the facilities offered. You could probably get a place half the price but then again you can’t watch planes landing like you can in this room. In the morning, I headed to the airport, still feeling like I was going on vacation rather than leaving for good.

Heading to the check-in counter I noticed very few people in the airport. This was during the time of COVID and it’s quite amazing to see an airport deserted. I even asked how many people were on my flight the answer was 9. I was the only passenger in business class. This will be fun!! At the time only New Zealand citizens could enter the country and they needed a ticket to isolated hotel rooms. These golden tickets were like winning Lotto and there are serious questions about this policy. It took me two years to finally get a golden ticket to go home. However, I will discuss that another day.

After checking in and gathering my boarding pass, I found myself on the other side of customs. It’s almost like a neutral zone. You are literally caught between two worlds. You are no longer part of the country you left but also not in the place you intend to go to. Every shop on the Duty-free side that normally was packed with people was now deserted. A literal ghost town.

I located the business lounge of Korean Air and settled in for over 3 hours. The range of services and foods available in this lounge is outstanding. A fully stocked self-service bar with unlimited amounts of alcohol and, a wide range of food. There is super fast wifi and more than enough seating.

Korean Air Business Lounge - Images courtesy of Coconuts & Kimchi.

There are numerous dishes in this lounge where you can help yourself including Garlic fried rice, Pork bulgogi, Octopus in gochujang sauce, Roasted chicken cream sauce, Sweet potato and corn croquette, and many many more.

Roasted chicken cream sauce - Images courtesy of Coconuts & Kimchi.

Sweet potato and corn croquette - Images courtesy of Coconuts & Kimchi.

It’s quite the experience in this lounge and very efficient. Food and alcohol are topped up continuously and the staff that is present are friendly and always willing to help. These lounges are not a bad way to kill time at the airport and I highly recommend using them around the world if you get a chance. It changes your whole outlook on flying.

After 3 hours of overindulgence, I decided it was time to check-in. Still feeling like I’m on vacation I headed to the departure lounge. As I arrived I could count the number of passengers. The Check-in counter was correct. There were nine people including me.

Next time I will discuss having a plane almost to myself for 10 hours and what you can do in Korean Air Business class.

Feel free to like, subscribe, or leave a comment if you haven’t previously.^^

“Feed your focus, starve your distractions.”

• Coming soon I will be launching a Youtube channel showing life in South Korea and my new home, The Cook Islands. Feel free to subscribe and get the videos as they are released.

Coconuts & Kimchi Youtube

• Feel free to follow my adventures on Twitter. I’m not a prolific tweeter but now and again you might see some gems.

Coconuts & Kimchi Twitter

• I’m relatively new to the Instagram world but follow along for a more visual aspect of Coconuts & Kimchi.

Coconuts & Kimchi Instagram

Leave a comment

‘즐거울 땐 시간 가는 줄 모른다’ 라는 말은 제가 한국에서 보냈던 시간에 딱 떨어지게 맞는 표현인 것 같습니다. 기억이 좀 흐릿하기도 하지만, 한국에서 어느새 20년이란 시간이 훌쩍 지나가 버렸습니다. 한국에 온 첫 날, 처음으로 먹었던 한국 음식을 여전히 기억하고 있습니다.

10년전 편지 시리즈에 있던 내용을 다시 발행하면서, 그 날에 대해 작성했던 기억을 떠올립니다.

2013년~ 2014년에 제가 했던 생각들은 다음과 같습니다.

5천만 인구를 가진 나라에서 살아 가는 것은 어떤 기분일까? 1200만명의 인구가 사는 지구상에서 가장 크고, 불규칙하게 사방으로 펼쳐진 대도시에서 매일 아침 일어나는 것은 어떤 것일까? 평방 킬로미터 당 1만7천명이라는 놀라운 수치는 경제협력개발기구(OECD)에서 인구밀도가 가장 높은 도시를 의미합니다. 이는 뉴욕의 인구 밀도에 비해 8배가 높으며, 쿡 제도 (Cook Islands)에 평방 킬로미터 당 약 83만명의 사람들이 사는 것과 같습니다. 평방 킬로미터당 1만7천명의 인구가 산다는 것을 믿기 어렵지만, 실제로 이 도시에 존재합니다.

이런 인구 밀도에 둘러싸여 매일 아침 일어나는 것에 적응하려면 시간이 좀 필요합니다. 약 12년 전, 제가 처음 대도시에 도착했을 때, 저는 말문이 막혔습니다. 한국이란 나라의 언어, 음식, 문화에 대해 전혀 알지 못하였기 때문에 말문이 막힌 것만은 아니었습니다.

The bright lights of Seoul - Images courtesy of Travel Triangle

12년 전에 채용담당자와 면접 과정을 마칠 때쯤, 언제 당신은 갈 준비가 되었나요? 라는 질문을 받았습니다. 어쩌면 내 몸속의 젊은 혈기가, 탐험을 좋아하는 폴리네시안 기질이 “가능한 빨리” 라고 대답하도록 만들었습니다. 그 이후 1주일 안에 비행기에 올라 한국이라 불리는 머나먼 나라로 가게 되었습니다. 12년이란 세월 동안 여전히 한국에서 거주하고 있으며, 한국은 제 고향이나 마찬가지입니다.

채용담당자의 질문에 답을 하면서, 저는 갑자기 제가 이룬 도약과 몇 가지 중요한 점을 깨달었습니다.

1)한국은 어디에 있는 나라일까?

2)휴전 중인 아시아에 있는 나라로 1주일 후에 떠난다는 사실을 가족 (특히 부모님)과 친구들에게 어떻게 설명을 하면 좋을 지?

한국은 중국과 일본 사이에 동북아시아라에 있습니다. 일본까지 비행기로 약 90분, 중국까지는 비행기로 약 2시간이 걸립니다. 공산주의 국가인 북한과 분단되어, 민주적 통치가 된 남한은 현재 자동차, 전자제품, 초고속 인터넷 서비스 분야에서 중요한 역할을 하고 있습니다.

제 자신도 잘 모르는 먼 나라로 가겠다는 생각을 부모님께 설명한다는 것은 당연히 힘든 사실이었지만, 감사하게도 부모님은 늘 그래왔듯이 결국에는 제가 하고자 하는 생각을 지지해 주셨습니다.

뉴질랜드 웰링턴을 출발해서 호주 시드니와 브리즈번을 경유, 서울까지 16시간의 비행 후, (다시는 이런 비행을 하고 싶진 않지만) 웰링턴에서 먹었던 섬나라 음식에 대한 기억은 빠르게 사라지고, 배고픔과 폴리네시안의 호기심이 결합되어 지역 별미를 홀로 찾아보게 되었습니다. 약 15분 정도 걸었을때, 어떤 간판이었는지, 소리, 냄새 등을 전혀 알지 못하였지만, BBQ 라는 그런 식당이 눈에 띄었습니다.

그 식당을 들어갔을 때, 완전 적막이 흐르고 있었는데, 이 식당에 들어온 첫 외국인란 사실을 나중에야 깨닫게 되었습니다. 배가 너무 고파서 주위를 둘러보다가 양념한 소고기와 채소를 곁들인 접시에 담긴 한국식 바베큐의 모습과 소리를 접하게 되었습니다.

식당 여자 종업원이 다가오자, 무슨 말을 해야 할지 또는 무엇을 주문해야 할지 아무런 생각이 없었지만, 여종업원은 “어떤 걸 주문 하시겠어요?”라고 분명히 말했을 것입니다. 제 옆에 6명이 즐겁게 식사하고 있는 테이블을 손가락으로 가리켰는데, 그 테이블에는 푸짐한 양의 양념된 소고기와 돼지고기가 있었습니다. 그 여종업원은 “확실해요?”라는 표정으로 저를 몇 초간 바라본 후, 20분 후 음식이 담긴 접시를 가지고 나오기 시작했는데, 그제야 제가 무려 6인분을 주문했다는 것을 깨달았습니다.

Korean BBQ - Images courtesy of 365 Things to do in Houston.

실수로 6인분을 주문했다는 것을 여종업원에게 설명하기 어려웠고, 의사소통이 불가능하였으므로, 그 상황을 포기하고, 저의 첫 한국식 식사 또는 여섯 끼를 즐겼습니다. 섬나라 음식만큼 좋지는 않았지만, 한국에서의 첫 날 어쨌든 소기의 목적을 달성하였고, 가끔씩 그 날을 생각하면서 웃게 됩니다.

참고로, 한국식 바베큐는 손님들이 직접 음식을 요리를 할 수 있게 해주며, 이것은 모든 신참 요리사들에게 보너스이며, 경험을 줍니다.

이번 주 추천 사항

1)한국식 바베큐: 그만둘때 까지 먹어라^^

아래 대화에 자유롭게 참여하세요.

1) 한국식 바비큐에 관한 당신의 경험

“당신의 집중력을 유지하도록 살찌우고, 당신의 산만함을 굶주리게 하라”

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

Leave a comment

This week I conclude my adventures on Jeju island, South Korea.

In Vol 28, I went to the beach in the middle of the South Korean winter. It was a very cold but interesting experience. I followed that up with some really spicy but tasty food.

Coconuts & Kimchi

Its winter on Jeju Island, South Korea and I'm going to the beach- Vol 28

Watch now (23 sec) | 안녕하세요, Kia Orana, Welcome This week I continue my adventures on Jeju island, South Korea. In Vol 27, I discussed “Ssiat Hotteok” or Busan sweet pancake. Very tasty street food from Busan, South Korea. That resembles a pancake stuffed with brown cinnamon, sugar, honey, and seeds…

Read more

4 years ago · 3 likes · Coconuts & kimchi

Stir-fried Octopus - Images courtesy of Coconuts & Kimchi.

TAKING A WALK

After taking in the lovely sights of Jeju island, the beaches, and untold dishes of food I reached my final day of this tour. Because of all the eating, I decided to try one of the famous “Olle” trails.

Jeju Island is famous for its extensive network of trails that surround the coastline and interior. Some range from a few kilometers long, to the one I attempted that was 21km in length. I chose trail 19 to work off some of the delightful food I consumed during this trip.

From the map, it had a slight mountain ascent while hugging the coastline and also passed a number of historic sites.

This trail was located in the North - East corner of Jeju Island and you can drive to the starting point or take a bus from Jeju city bus station which takes about 40 mins.

Starting at Jocheon Manse Dongsan (mound) and finishing at the Gimnyeong Seo Pogu (port) it should be around 5 hours walking so start early. One very important thing to note is the trail is lined with a series of blue or red ribbons and arrows. Once you start following them the path is quite easy and takes you to farmland, the beach, and even little towns where you can buy something to eat or drink. The planning and organization of these trails is of a very high standard and each trail ends where the next one begins. It’s a fantastic way to see a differen’t side of Jeju island. However, as stated earlier always follow the ribbons. I somehow managed to lose the ribbons early and added another 2 -3 kms trying to rejoin the trail.

Along the way, you encounter a history, that many people might not be familiar with. There are monuments and gravesites dedicated to not only the Japanese occupation of South Korea and its independence fighters. There are also monuments and gravesites dedicated to a period of sustained violence between the Government and the local population from April 1948 - May 1949. This period resulted in 70% of the island villages being destroyed, and countless dead.

In Jeju, it is referred to as the "4.3 Uprising" or "4.3 Massacre".

Graves outside the Jocheon Manse Dongsan (mound) - Images courtesy of Coconuts & Kimchi.

Outside the Jocheon Manse Dongsan (mound) - Images courtesy of Coconuts & Kimchi.

Gravesite of unnamed children at April 3rd Memorial Hall - Images courtesy of Coconuts & Kimchi.

It was a refreshing but insightful walk on the “Olle 19” trail. Full of beautiful sites, history, and places you are unlikely to know about. I definitely recommend trying one of these trails when you visit Jeju Island, South Korea. Nearly everyone tries the famous Halla mountain trail but there are some definite surprises on these trails that you won’t forget.

That concludes my series on Jeju Island. Next time I will release a newsletter in Korean.

“Feed your focus, starve your distractions.”

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

Leave a comment

This week I continue my adventures on Jeju island, South Korea. In Vol 27, I discussed “Ssiat Hotteok” or Busan sweet pancake. Very tasty street food from Busan, South Korea. That resembles a pancake stuffed with brown cinnamon, sugar, honey, and seeds.

Hotteok - Images courtesy of how stuff works.

Coconuts & Kimchi

Korean sweet pancake at the market on Jeju Island - Vol 27

Watch now (48 sec) | 안녕하세요, Kia Orana, Welcome This week I continue my adventures on Jeju island, South Korea. In Vol 25, I discussed a tasty Spanish Mackerel & Hairtail fish. Spanish Mackerel at Segowipo Maeil Olle Market - Images courtesy of Coconuts & Kimchi. Hotteok - Korean sweet pancake filled with brown sugar…

Read more

4 years ago · 2 likes · Coconuts & kimchi

This week I go to the beach in the middle of the South Korean winter and find very spicy food to warm me up after my adventure.

BEACH IN WINTER

Up front, I love the beach!! As Polynesians from New Zealand, we are surrounded by beaches. We grew up near them, spent days at them, and caught food from them. It’s part of life. Hard to imagine life without it. Beaches surround South Korea but they are usually full of people in the summer. Jeju Island and Busan are famous for their beaches and beach life. A massive industry that is usually packed during the summer season with people, vendors, and party-goers. Jeju island is very renowned for its variety of beaches from sandy and rocky, to dark-colored beaches, there is something for everyone.

I decided to take an adventure and see what it was all about. Luckily, I decided to go in early February which meant hardly anyone was there but since it’s in the middle of winter it’s still cold. It’s hard to explain a Korean winter to those that have never experienced it. Sometimes it will snow so heavily that you can’t walk or drive without sliding or falling over. Other times it won’t snow but it will be -20 degrees Celcius and the wind and cold just cuts through any layer of clothing you may be wearing. For this adventure, I went to a place in Jeju island that would usually be packed but thankfully this time almost nobody was there.

Images courtesy of Coconuts & Kimchi.

The beaches are quite nice and clean with a mixture of rock and sand. This particular one had lovely golden-colored sand that stretched as far as I could see. I’m thinking it would be packed with tourists in the summer. Fortunately, I decided against taking a swim as the famous Jeju wind swept across the beach and right through my extra layers of clothing. Overall, not a bad beach and a good chance to get the fresh sea breeze.

SPICY STIR-FRIED PORK/OCTOPUS

After spending a few hours at the beach in the middle of a South Korean winter, I decided I needed to warm up. If you have been following my previous adventures on Jeju island you will know that this island is full of tasty food from fried fish to sweet street foods, there is the local tangerine and even the famous Jeju black pig with its very succulent pork.

Spanish Mackerel on Jeju Island - Image courtesy of Coconuts & Kimchi.

Black Pig Feast - Image courtesy of Coconuts & Kimchi

In Jeju city, I discovered a small restaurant that most people would just walk past. Nothing flash about the signage or exterior. However, the food here was fantastic. Spicy large portions, and a good price too. A small menu but some varieties with Spicy Stir-fried pork, octopus, stews, and even hot pot. The prices were okay as the servings were huge. I ordered the Spicy stir-fried octopus that came with rice and side dishes of vegetables including sprouts & kimchi. Overall, it was a really nice dish and as always on Jeju Island washed down with the local Hala Mountain 21 soju/rice wine.

Image courtesy of Coconuts & Kimchi.

There must be hundreds of these kinds of restaurants that aren’t listed or well known. Truly fantastic!!

Jeju island where adventure and surprises never end. One moment you are freezing at the beach next your tummy is full of spicy food.

“Feed your focus, starve your distractions.”

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

Leave a comment

This week I continue my adventures on Jeju island, South Korea. In Vol 25, I discussed a tasty Spanish Mackerel & Hairtail fish.

Coconuts & Kimchi

Eating wonderful fish on Jeju Island - Vol 25

안녕하세요, Kia Orana, Welcome This week I continue my adventures on Jeju island, South Korea, and try tasty Spanish Mackerel & Hairtail fish. Situated just over 1 hour flight time or about 450Km from Seoul, Jeju island is very different from mainland South Korea. If you go at the right time, it’s almost tropical weather with various fruits, including Mangos…

Read more

4 years ago · 3 likes · Coconuts & kimchi

Spanish Mackerel at Segowipo Maeil Olle Market - Images courtesy of Coconuts & Kimchi.

Hotteok - Korean sweet pancake filled with brown sugar

One of the strange things in South Korea is no matter how much you eat and how full you are. As soon as you leave a restaurant, cafe, etc. You suddenly need to get something else to eat. Koreans usually ask you 밥 먹었어요? (Bap meogeoseoyo?) “Have you eaten”? Everywhere people are eating or asking if you have eaten. I think it’s a remnant from the Korean war 1950 - 1953 that left the country devastated and resulted in huge shortages of food.

Upon leaving the fish restaurant I took a walk around and checked out the rest of the Segowipo Maeil Olle Market in the hope of finding something else tasty.

The Korean winter can sometimes be extremely cold. A few years ago I experienced - 20 degrees Celcius as the Siberian wind cuts right through any clothing I may have. As a Polynesian, it goes against my senses.

On my adventures around the market, I saw a yummy food stand that made me smile. I tried this snack many years ago with a slight variation. The first thing you notice is the smell of these things being prepared. The sweet smell of honey, sugar and cinnamon. You can’t avoid it during the cold winter. These tasty little things filled with brown sugar, nuts, and cinnamon bring a smile to my face.

This is Hotteok - Korean sweet pancake filled with brown sugar & cinnamon then fried in oil or butter.

Hotteok - Images courtesy of how stuff works.

The origin

Hotteok, which is known as "Tang Bing" (meaning "sweet pancake" in Chinese) can be traced back to Tang Dynasty. Emperor Gaozong of Tang had awarded a "Tang Bing" to Xuan Zang for his bravery and insistence for fetching Buddhist scriptures. In the late 19th century, Chinese merchants in Korea brought the dish to Korea, and gave it a Korean name hotteok.1

What is in these pancakes and what makes them so delicious?

The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle, this is done with a stainless steel circle and wooden handle as it cooks.2

My favorite “Hotteok” are filled with cinnamon, brown sugar, and honey. Its a sweet tooth paradise. They come off the grill hot and one is almost not enough. Especially, on a cold winters day.

You can get other varieties containing cheese, vegetables, meat, cheese, and red beans. On my adventures in the market I discovered another variety that is also hot with brown sugar but contains sesame and sunflower seeds that are supposed to be good for your health. It’s a particular delicacy in the southern parts of South Korea. You can hopefully see how it’s made in the video at the beginning.

Its called Ssiat Hotteok - Busan sweet pancake

Ssiat Hotteok at Segowipo Maeil Olle Market - Images courtesy of Coconuts & Kimchi.

They are usually served in a cup and cost a few dollars. I definitely recommend trying them if you ever get the chance. Beware you will need more than one and sometimes the lines are really long. However, its well worth it.^^

“Feed your focus, starve your distractions.”

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

Leave a comment

지난 번 뉴스레터에서 다루었던 군사적 역사 사실과 전쟁 승리자들에 관한 저의 관심 중에서, 제가 주목한 하나의 컨셉은 “끝없는 하늘” 이었습니다. 그 최후 전쟁 승리자들은 전쟁터, 캠페인, 단기적 및 장기적 관점의 전략을 ‘한계가 없다” 라는 관점으로 바라보는 사고방식을 가지고 있었습니다. 참모들과 반대파에 의한 압박 및 보급 제한으로 인해, 그들은 당시 직면한 상황과 궁극적인 승리가 한계가 없거나 끝이 없는 것으로 보았습니다. 역사에는 몇 가지 예가 있습니다. 한니발과 그의 군대는 기원전 218년부터 202년까지의 제2차 포에니 전쟁에서 알프스 산맥을 넘어 로마로 진격했습니다. 알렉산더는 기원전 344년부터 10년이란 전쟁을 통해 결국에는 인도에 도달하게 되었습니다. 이러한 수많은 역사적 예시들은 삶과 진보적 발전을 "끝없는 하늘"로 본 사례입니다.

오늘 저는 구체적인 예를 들어 13, 14세기의 몽골 제국을 살펴보려고 합니다. 이 제국은 1206년경 칭기즈칸의 통치하에 몽골 스텝에서 1294년 유럽의 문으로 올라왔습니다. 잔혹한 승리, 번쩍이는 움직임, 그리고 전체 대륙을 재편성하는 것으로 알려져 있습니다. 이 제국은 '끝없는 하늘'을 분명히 보여줍니다. 그들의 발전에는 한계도, 장애물도, 내부적인 의심도 없었으며, 오로지 끈기와 의지만 필요했습니다.

매일 일상에서 우리는 여러가지 이슈와 문제, 내적 의구심을 직면합니다. 우리가 어렸을 땐, “끝없는 하늘” 이란 정신을 가지고 있었음에도, 우리 대부분은 그러한 사고 방식을 상실해 버렸습니다. 왜 그런 거죠? 그런 원동력은 영원히 사라진 걸까요? 그것을 다시 되찾을 수 있을까요? 이에 대한 매우 중요한 대답은 ‘YES’ 입니다. 제국을 정복하고 먼 거리를 이동하는 역사적 예시가 우리 개인적인 일상적 수준에서는 울러 퍼지지 않을 수도 있습니다. 하지만, 우리는 크든 작든, 대내외적으로든, 본인만의 제국을 매일 정복하려고 노력하고 있습니다. 우리는 영감을 얻기 위해 과거를 돌아보기만 하면 됩니다. 이전에 성취했던 것은 다시 성취할 수 있습니다. 작은 발걸음이 큰 걸음으로 이어질 수 있고 결국엔 자신만의 제국을 정복할 수도 있습니다.

이번 주의 추천 사항

1)

2) 하드코어 역사 - 에피소드 43 - 칸의 분노, 댄 칼린. (몽골인들의 뛰어난 이야기들).

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

아래의 대화에 자유롭게 참여하십시오.

1) "끝없는 하늘"에 대한 당신의 생각.
2) 몽골의 확장에 대한 추가 정보 또는 사실.

“당신의 집중력을 유지하도록 살찌우고, 당신의 산만함을 굶주리게 하라”

Leave a comment

This week I continue my adventures on Jeju island, South Korea, and try tasty Spanish Mackerel & Hairtail fish. Situated just over 1 hour flight time or about 450Km from Seoul, Jeju island is very different from mainland South Korea. If you go at the right time, it’s almost tropical weather with various fruits, including Mangos, Bananas, and the famous Jeju Mandarins. There is an expression that Jeju island is famous for 3 things. These are wind, rocks, and women. It’s definitely windy, built on volcanic rocks, and the island is famous for the strength and ability of its women divers that go to great depths to grab seafood all while free diving. The haenyeo or female divers some of these women are in their 80s and dive to about 10m to 30m to collect shellfish.

Map of South Korea - Image courtesy of InsideEVs.

The haenyeo or female divers of Jeju island.

The haenyeo or female divers of Jeju island. - Image courtesy of Culture trip.

Lovely Jeju beach - Image courtesy of Coconuts & Kimchi.

Segowipo Maeil Olle Market

On my journey around Jeju island, I find myself in Seogwipo, Jeju. Located on the southern side of the island, it is the second-largest city on Jeju and a major attraction site for its rugged coastline, parks, and even waterfalls.

There is a famous market in Seogwipo named Segowipo Maeil Olle Market. Although it’s not as big as other markets you will find in South Korea it’s just as vibrant with all kinds of products, seafood, and tourist items available.

Segowipo Maeil Olle Market - Images courtesy of Coconuts & Kimchi.

You can get to this city from Jeju city by car or bus and it takes anywhere from 30 mins to an hour depending on traffic.

After walking around this market on a cold windy day, I decided to have fish for lunch.

On walking in I actually had no idea what kind of fish was served here but after research discovered it was a Hairtail and Spanish Mackerel restaurant. From my recollection, I have never eaten Hairtail fish before but it’s like the picture above, long and more of a sporting fish but apparently can be eaten. Spanish Mackerel is larger, bony, and really hard to stop eating once you start. The pricing seems quite high at about NZ$85 for 2 people but then I noticed the extensive and never-ending dishes that kept coming out as is usual in Korean dining places. Also, the giant spicy soup goes down really well on a cold day.

Above is the Hairtail which was quite tasty but had lots of little bones. It really complemented the side dishes of vegetables and soups that seem never ending.

Above is the Spanish mackerel which was oily as expected but really hard to stop eating. One of those dishes you just want to eat more.

Overall, it was a great experience but one thing that you must have with these dishes is the local rice wine or ‘Soju”. This clear and colorless drink is a total wrecking ball. I have yet to see anyone defeat this drink. I have many tales to tell in regards to its destruction of friends and family but that needs to be a newsletter series on its own.

Each region in South Korea seems to have a local Soju brand and the Halla mountain Soju is the local drop from Jeju Island. Named after the highest mountain in South Korea at 1950m you can visit this mountain while on Jeju island and take a lovely walk. There are 2 choices for Halla Soju. The 17% version tastes a little like gasoline and the 22% version was surprisingly a lot better and goes with any Korean food even this fish menu. It’s definitely worth a try. Keep your eye out for the clear bottle with the mountain and 21.

I have to say it was well worth the time and effort trying this restaurant along with the hot stew served you can’t go wrong. Cool market and great food. Jeju has many activities and delicious foods to try.

I will explain more in future newsletters.

“Feed your focus, starve your distractions.”

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

Leave a comment

Read null in the Substack app

Available for iOS and Android

Get the app

With the app, you’ll have a dedicated Inbox for my Substack and any others you subscribe to. New posts will never get lost in your email filters, or stuck in spam. Longer posts will never cut-off by your email app. Comments and rich media will all work seamlessly. Overall, it’s a big upgrade to the reading experience.

The Substack app is currently available for iOS. If you don’t have an Apple device, you can join the Android waitlist here.

안녕하세요, Kia Orana, Welcome

In the previous newsletter I discussed the brief history of lamb in South Korea and the differences with the history, approach, and preparation of New Zealand lamb.

Coconuts & Kimchi

Eating lamb in South Korea - Vol 24 part I

I have exciting news to share: You can now read Coconuts & Kimchi in the new Substack app for iPhone. With the app, you’ll have a dedicated Inbox for my Substack and any others you subscribe to. New posts will never get lost in your email filters, or stuck in spam. Longer posts will never cut-off by your email app. Comments and rich media will all work s…

Read more

4 years ago · 4 likes · Coconuts & kimchi

This week I will explain how to order and cook the tasty lamb sticks and what is a great beer to accompany the lamb.

Firstly, we need to find a restaurant. I found this lovely place outside of Seoul. The Korean characters might seem confusing so keep your eye out for a picture of sheep somewhere on the signs.

You are also looking for these Korea characters 양꼬치 Yanggochi. These signs demonstrate that its a Korean lamb restaurant. According to recent surveys Australia is the source of 94% of South Korea's sheep meat which demonstrates the limited local production.

Once you get inside the staff will ask you how many people are attending and direct you to a table. Some restaurants even have tables outside on the sidewalk which is an awesome experience.

Now we get to the exciting part as we check the menu. There are so many kinds of lamb sticks. Some are spicy, some fatty, and some normal so the choice is up to you. You order by the person so order for 2 people, 3 people etc. One serving might be 10 sticks of yummy lamb.

You can even order sets of lamb and various other dishes if you are in a group.

Once the order is in get ready as they set up your fire and sticks for cooking.

In some restaurants we have to turn the sticks manually. However, many now have automatic turners that make sure the lamb is cooked perfectly. The staff will usually give you some advice or move the sticks if they start to burn.

Once the skewers are cooked, they're placed on a rack above the heat to cool, then dipped in a seasoning of red pepper, cumin, parilla, mustard seed and other spices. There is a bevy of side dishes that can go with it, including steamed dumplings, mapo tofu in hot and sour sauce, peanuts, cubes of radish kimchi, and thick sliced tofu with chilli sauce.1

We can also order a number of dishes from the menu that include vegetable, lamb, fish, and soups. I highly recommend this part of the menu as these dishes are authentic and really tasty.

BEER & LAMB

Sometimes a beer would be great to accompany these tasty lamb sticks. There are usually 3 or 4 brands but the one that seems to work well is Tsingtao in the large green bottles. From the Tsingtao region of China, just make sure they are cold.^^

Overall this type of dinner might set you back about $15 - $20 per person. If you ever get a chance enjoy tasty South Korean lamb and beer.

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

“Feed your focus, starve your distractions.”

Leave a comment

Read null in the Substack app

Available for iOS and Android

Get the app

With the app, you’ll have a dedicated Inbox for my Substack and any others you subscribe to. New posts will never get lost in your email filters, or stuck in spam. Longer posts will never cut-off by your email app. Comments and rich media will all work seamlessly. Overall, it’s a big upgrade to the reading experience.

The Substack app is currently available for iOS. If you don’t have an Apple device, you can join the Android waitlist here.

안녕하세요, Kia Orana, Welcome

In my early newsletters, I discussed in detail a number of Korean foods including

Bibimbap (mixed rice and vegetables)

Bibimbap - Image courtesy of The Spruce eats.

Korean Chapchae (Korean Stir-Fried Noodles)

Bibimbap - Image courtesy of Christine’s Recipes.

Kamjatang (Potato stew)

Kamjatang (Potato stew) - Image courtesy of My Korean Kitchen.

Jim Dak - (Chicken in a spicy sauce with potatoes, onions, noodles, and carrots). 

Jjim Dak (Chicken in spicy sauce with potatoes, onions, noodles, and carrots). - Image courtesy of Tourneos Kitchen.

Coconuts & Kimchi

Endless eating & thinking outside the box - Vol 1

ENDLESS EATING Being based overseas is a wonderful part of life. You get to experience new sights & sounds, different foods, culture, endless memories. I always considered travelling an essential part of life. You not only learn about the places you visit but also you discover yourself. Your likes/dislikes, the limits you will endure, memories that will …

Read more

5 years ago · 5 likes · 3 comments · Coconuts & kimchi

In the next few newsletters, I will look at another tasty food in South Korea,

Lamb skewers

Lamb

In New Zealand, the diet is heavily meat and agricultural-based. Beef, Pork, Chicken, and even Venison are accessible. Lamb is also very common. In 2021 there were an estimated 26,000,000 sheep roaming the farms and pastures of New Zealand. It’s a fascinating number when you consider the country has a population of around 5,000,000 people. Extensive grasslands of New Zealand allow these animals to thrive and there is a rich history of farming. Kiwis grow up on the traditional Sunday roast, Lamb shanks, and Lamb chops.

In South Korea, the history of Lamb is a little different. In regards to production, seasonal changes, and usage.

Korea's first encounter with sheep is believed to have occurred during the Goryeo Dynasty (918-1392) when they were brought into the country through China's Jin Dynasty (1115-1234). However, sheep numbers through history appear to be small and lamb is outpaced in popularity by Beef, Chicken, and Pork.

During the twenty one years I spent in South Korea, the popularity of Pork, Chicken, and Beef was huge. Lamb was not a popular choice amongst most Koreans. There was a belief that lamb had this strange smell and strong taste and therefore seemed to be shunned by the masses. People everywhere told me Koreans didn’t like it. However, in the last few years, I personally witnessed long waiting lines at lamb restaurants around Seoul as there were numerous people enjoying the wonderful tasty meat. Was due to the increasing travel amongst the younger generation and exposure to various foods around the world? Another reason might be the increased influence and cooking style of the booming ethnically Chinese population. Since the early 1990’s Korean - Chinese have arrived in greater numbers bringing alternative cooking styles and ways to use these kinds of foods.

In New Zealand we really enjoy roasting a leg of lamb usually on Sundays with vegetables. Similar to the style in The United Kingdom and Australia.

Lamb leg roast with herbs and spices - Image courtesy of Beck & Bullow.

However, in South Korea

Yanggochi, meaning lamb skewers, are cubes of skewered lamb barbecued at the table over hot coals. Holding the skewers together while turning them is quite a skill, and as a result, most restaurants now have a machine that automatically rotates the skewers.1

Lamb restaurant in South Korea - Image courtesy of Coconuts & Kimchi

Lamb restaurant in South Korea - Image courtesy of Coconuts & Kimchi

As demonstrated above the lamb is cut into small cubes and placed on skewers and rotated over the hot coals to perfection. The process from ordering to cooking, then consumption is quite unique. Very different in size, style, and preparation that we use in New Zealand.

In the next edition, get ready as I will discuss in more detail how to order and cook tasty lamb in a South Korean restaurant and what is the perfect drink to accompany these tasty sticks.

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

“Feed your focus, starve your distractions.”

Leave a comment

다른 사람들에게 의지하지 않고 제가 더욱 많은 책임을 지며, 가능한 향후 20년 사이클에 대한 계획을 세우기기 위해 고향에 도착하기 전, 다음의 내용이 필요합니다.

· 사업계획서

· 미래에 대한 재무적 목표

당장 실행할 준비가 된 몇 가지 계획을 가지고 있다고 하더라도, 당신이 가진 비즈니스 아이디어에 대한 조언을 구하기 위해 주변 사람들에게 알려야 할 것입니다. 이것은 여러분이 모든 기초들을 확실히 할 수 있도록 도와줄 것입니다. 처음에는 질문과 비평을 받으며 자존심에 영향을 끼치기도 합니다만, 그것은 모두 개발 일부분일 뿐이며, 장기적인 관점에서는 이득이 됩니다.

그런 영역에 이러한 영역과 어떻게 도달하게 되었는지에 관한 에피소드는 추후 업데이트 하도록 하겠습니다.

현재로서는, 내년, 18개월 이후, 5년, 10년 등에 대해 꼼꼼히 계획을 세우는 중입니다. 경제적인 성공 스토리와 군사적 성취에 관한 저의 관심사로부터 배운 가장 중요한 가지가 있다면 ‘전략’ 입니다. 하루 24시간 동안 다양한 각도로부터 공략할 수 있는 모든 관점에서 전략을 준비해야 합니다. 결점을 찾아내야 하고, 당신이 대답할 수 없는 부분을 알아내야 합니다. 당신의 전략에서 잘못된 점이 더 이상 없을 때까지 결점 찾아내야 합니다. 당신이 성취하기 전까지, 당신은 7일/24시간 시간 숨쉬고 깨어 있어야 합니다.

I have exciting news to share: You can now read Coconuts & Kimchi in the new Substack app for iPhone.

Read Coconuts & Kimchi in the Substack app

Available for iOS and Android

Get the app

With the app, you’ll have a dedicated Inbox for my Substack and any others you subscribe to. New posts will never get lost in your email filters, or stuck in spam. Longer posts will never cut-off by your email app. Comments and rich media will all work seamlessly. Overall, it’s a big upgrade to the reading experience.

The Substack app is currently available for iOS. If you don’t have an Apple device, you can join the Android waitlist here.

Coconuts & Kimchi Youtube

Coconuts & Kimchi Twitter

Coconuts & Kimchi Instagram

“당신의 집중력을 유지하도록 살찌우고, 당신의 산만함을 굶주리게 하라

Apologies to the many followers of this newsletter for the delay in uploading new editions. I am currently in a moving phase from South Korea to New Zealand and then to The Cook Islands, and going through the procedures involved.

This week I present the sixth edition in my series looking at the Cook Islands.

In volume 20 I discussed the amazing history of William Marsters and Palmerston Island.

Coconuts & Kimchi

A man and an island - Vol 20

안녕하세요, Kia Orana, Welcome This week I present the fifth edition in my series looking at the Cook Islands. In volume 16 I discussed the island of Atiu with a two-part series looking at birds, bush beer, coffee, caves, warrior culture, and beaches. This week I will talk about another island in the Cook Islands group that has a fascinating history…

Read more

5 years ago · 4 likes · Coconuts & kimchi

This week I look at maybe the most isolated and northern atoll in the Cook Islands. This beautiful Atoll is known as Penrhyn (Pen·rin).

Penrhyn - Image courtesy of Wikipedia.

From the above picture, we can see it’s an outstanding sight to see. A large expanse of blue and green ocean. Endless sky and little islands situated on the atoll. Quite a stunning almost unbelievable thing to see.

Located at the very far edge of the northern group of The Cook Islands. It really shows the expanse and remoteness of the Pacific ocean. In addition, it fully represents the huge distance the area of the Cook Islands covers in the Pacific Ocean. Located about 1300 km from the capital Rarotonga and 350 km from the nearest neighbor. It truly is in the middle of nowhere. However, don’t let the remoteness fool you into thinking it’s not a special paradise.

As demonstrated above, it’s far away from the capital Rarotonga. The nearest neighbors are Rakahanga (Ra·ka·han·ga) & Manihiki (Ma·na·hi·ki). These are about 350km away from Penrhyn (Pen·rin). In the context of the big ocean, it’s just a jump.

Comprising a total area of almost 9 square kilometers and the highest point of only 5 meters. It is the stuff of 18th-century novels. Isolation, hot sun, blue ocean, and endless skies. Currently, around 200 people live there. In the 1860’s it once had a thriving population that was stripped by Peruvian “Black Birders” or what we would call slave traders. A very sad part of their history. It is believed hundreds suffered this fate. Not only from Penrhyn (Pen·rin) but throughout the Cook Islands group. Many people were taken to South America, especially Peru, and never returned. I would be curious to know how many survived or if any descendants remain.

Penrhyn - Image courtesy of Wikipedia.

The atoll is made up of about 18 islets. There are two main villages. Omoka is located on Moananui on the left side and another major settlement on Pokerere is located on the eastern side. Unlike Palmerston island which I discussed previously this atoll has an airport. This airfield was built by the United States military during WWII. Depending on weather conditions and availability, it is possible to take a flight to Penrhyn (Pen·rin).

The first thing you notice is the lagoon. Wide, blue, green, and deep. In some areas up to 200 meters deep. With fish, turtles, sharks, and many other forms of life.

It's believed that it was first inhabited around 900 AD - 1000 by the Polynesians. The first Europeans to spot this paradise occurred in 1788 when the “Lady Penrhyn” sailed past as she was returning from delivering convicts to Australia.

What do the people eat on this far-flung atoll? The locals can access essential supplies every few months as a ship comes from Rarotonga bringing fuel, flour, etc. Generally, daily life consists of gathering fish and supplementing with coconuts and yams.

Check out this short video to get an idea of what it looks like.

It’s hard to imagine a place like this. In our lives, we are surrounded by noise, numerous people, and access to the world everywhere we look. However, places like Penrhyn (Pen·rin) make it seem the rest of the world doesn’t exist.

A fascinating place that definitely goes on the list of “must-see places.” In the next edition, I will release a Korean newsletter.

Youtube

Twitter

Instagram

“Feed your focus, starve your distractions.”

Leave a comment

한국에 처음 왔을 때, 저는 술에 대해 다른 관점과 도전들을 경험하게 되었습니다. 약 6개월 동안 일주일에 6~7일 밤은 술을 마셨던 기억이 납니다. 그것은 그냥 간단히 몇 잔 마신 후, 집에 가는 그런 것이 아니었습니다. 보통 저녁 9시부터 술을 마시기 시작해서 다음 날 아침 8시에 술자리를 끝내는 것이었는데, 저에겐 멋진 추억과 즐거운 시간이었습니다.

이전 뉴스레터에서 언급되었듯, 2012~2013년에 한국에 관한 제가 작성했던 시리즈를 계속해서 살펴보고자 합니다. 이 번 주에는 한국에서 술과 관련된 기억들에 대해서 살펴보겠습니다.

제가 작성했던 시리즈 중에 아래와 같은 기사가있습니다.

전 세계 사람들은 술에 매료되어 있습니다. 술은 자극제, 사회활동 증진, 심지어 요리 목적으로도 사용됩니다. 제 고향 뉴질랜드에서 술은 하나의 삶의 방식이 되었습니다. 물론 술은 긍정적 및 부정적 측면이 있음에도, 시간, 문화, 사람들을 거쳐 계속 지속되는 것 같습니다. 한국에서도 술은 삶의 한 부분입니다. 한국에서 가끔 대학생들이 쓰러질 정도로 술을 마시도록 강요당하고, 선배에게 한바탕 당하는 일도 흔히 볼 수 있었습니다. 이러한 음주 문화는 2년간의 군복무 기간에도 지속되는데, 군복무 중 몇 일간 휴가 기간에도 친구들과 술자리는 계속됩니다. 군대 제대 후, 취업을 해서 회사에 입사해도 마찬가지입니다. 직장내 동료들과 유대감 형성 및 팀의 발전이란 명목으로, 직장인들이 주중에 거의 매일 술을 마시는 음주 문화는 흔한 일입니다

이러한 한국의 음주 문화는 ‘1차, 2차,3차와 같이 저녁에 몇 단계로 나뉘게 됩니다. 1단계 또는 1차는 직장 동료들과 저녁 식사를 하며 몇 시간 동안 술을 마시게 됩니다. 2단계 또는 2차는 주로 다른 장소로 이동해서 다양한 안주와 함께 맥주를 더 마시거나, 쌀로 만든 지역 막걸리나 소주를 마십니다.

3단계 (3차)는 인근 지역 노래방을 가서 히트송을 큰소리로 노래하며, 술자리는 계속되는데, 심지어 클럽에 가서 춤을 추는 것으로 이어지는 경우도 있습니다. 회사 고위 간부들은 좀더 잘 알려진 매우 호화스러운 장소에서 20대 초반 ~ 후반 젊은 여성들과 같이 즐기면서 위스키를 마시기도합니다.

이러한 저녁은 몇 천달러의 비용이 들수도 있며, 주로 회사 법인카드로 결제됩니다. 이런 일정이 새벽 4시~ 6시쯤 마무리되면, 결국 꼬박 밤을 새게 됩니다. 그러고 나서, 집으로 돌아가 씻고 아내와 아이들에게 인사를 한 후, 다시 회사로 출근을 하게 됩니다. 이런 상황은 주중에 5 ~ 6일 저녁 동안 생길 수 있습니다.

인간관계를 중시하는 사회에서 음주문화의 중요성은 평가 될 수 없습니다. 수많은 비즈니스 거래와 인맥형성 기회가 창출되고 직장내 팀원간의 유대관계가 완전히 이루어집니다. 대부분의 비즈니스 거래는 회사 중역 사무실에서 결정되기 보다는 이러한 술자리에 의해서 성사된다고 생각됩니다.

전통적 한국 문화 중 흥미로운 점은 존중의 정도가 포함된다는 것입니다. 보통 누군가가 술잔에 술을 따라 주면, 당신이 한 번에 원샷할 때까지 (그 잔을 다 마시고 비울 때 까지)기다리는 것이 일반적입니다. 그런 다음, 술을 따라 주신 분의 호의에 보답하고자, 똑같이 술을 따라 드리는 것이 관례입니다. 다른 흥미로운 측면은 손윗사람에 대한 존중을 표하는 것입니다. 술을 따라 주는 사람이 나이가 더 많은 분이시라면, 양손으로 잔을 들고 술을 받아야 하며, 술을 받는 사람이 나이가 더 많은 분이라면, 양손으로 술을 따라 드려야 합니다. 또한, 윗사람과 술을 마실 때는 나이가 적은 사람이 상체와 고개를 옆으로 돌려 술을 마시는 것이 예의입니다. 술을 마시고 싶지 않더라도 첫 잔은 무조건 받아야 합니다. 그리고 나서는 술잔을 넘기는 것을 거절할 수는 있지만, 그렇게 되면 동료나 친구들이 불편함을 느낄 수 있습니다.

한국에서 Hite와 Cass와 같은 다양한 일반 국내 맥주를 편의점에서 한 캔에 2 달러 정도 소비자 가격으로 구매할 수 있고, 호프집에서는 1 파인트에 3 달러로 살 수 있습니다. 막걸리는 쌀술이 약 6~8% 함유된 술입니다. 동동주는 막걸리와 비슷해 보이지만, 위에 쌀이 동동 떠있는 것을 볼 수 있고, 주전자나 멋진 그릇에 담겨 나옵니다. 마지막으로, 소주는 여기 모든 종류의 주류를 올킬하는 술입니다. 소주는 16 ~ 40% 정도 알콜을 포함하고 있지만, 소주는 당신을 나가떨어지게 하고 기억을 잃게 만드는 놀라운 능력이 있어서, 저는 지금까지 소주를 정복한 어떠한 종류의 술을 본적이 없습니다. 이런 술을 동네 점포에서 겨우 2달러에서 구매할 수 있다니 놀라울 뿐입니다.

2011년도 한국은 세계 알코올 소비량 부분에서 11위를 차지했습니다. 2010년에 한국인들은 1인당 평균 맥주 86병과 소주 81병을 소비하였습니다. 그 숫자들을 5천만명에 가까운 총 인구수에 대입하면, 한국인의 총 알코올 소비량은 엄청난 수치가 될 것입니다. 다음번에 시원한 맥주를 즐겨 보세요. 한국에서 술을 마실 때 건배 또는 Cheers!라고 합니다! 이 기사를 작성한 이후 한국사회는 많이 변했습니다. 과도한 음주 문화는 여전하지만 예전과 같지는 않습니다. 요즘 저는 술 소비량이 훨씬 줄었는데, 밤에 외출을 할 때 술을 안마시면 좋겠다고 바라면서도,  2 ~3일은 술을 마시게 되는 것 같습니다. 젊은 시절을 되돌아 보는것은 매우 재미있습니다.

한국 생활에 대한 또 다른 에피소드를 계속 시청해 주세요.

이번 주 권장 사항은 다음과 같습니다.

1) 소주 (한국 쌀 와인)와 함께 필름이 끊어져 기억을 잃어버릴 준비를 하세요 ^^

아래 대화에 자유롭게 참여해 주세요.

1) 한국 술에 관한 당신의 경험.

Youtube

Twitter

Instagram

“당신의 집중력을 유지하도록 살찌우고, 당신의 산만함을 굶주리게 하라”

Leave a comment

This week I present the fifth edition in my series looking at the Cook Islands. In volume 16 I discussed the island of Atiu with a two-part series looking at birds, bush beer, coffee, caves, warrior culture, and beaches.

Coconuts & Kimchi

Land of the birds - Vol 16 part I

안녕하세요, Kia Orana, Welcome This week I present the fourth edition in my series looking at the Cook Islands. In volume 12 I discussed the beautiful island of Aitutaki (ai·too·taa·kee…

Read more

5 years ago · 3 likes · Coconuts & kimchi

This week I will talk about another island in the Cook Islands group that has a fascinating history.

If I told you there was an island with no airport and no area that is safe for large ships to enter would you go? A place that is exposed to the daily conditions of the Pacific Ocean including hot sun and strong winds with no mountains to seek shelter. Sometimes you might experience a cyclone but you are so far away from help or any kind of support. It might take weeks for any help to come. If they arrive they might not be able to find you. There are no cars, hotels, or restaurants that we experience everywhere in our normal daily lives. In the past, It might take many months to reach this island. Present-day, It might take 8-9 days to get there by boat from Rarotonga, the capital of the Cook Islands. Once you arrive on this island you might have to wait for the next boat to return and pick you up. The main boat usually comes 2 -3 times a year.

Would you like to live on this island?

Some people might consider it a paradise, others a scary proposition.

If I told you a story that in 1863 an Englishman, a ship’s carpenter settled on an island/atoll with two Polynesian wives and literally nothing else, and later added another wife. Somehow he managed to survive until his death nearly forty years later leaving behind 23 children and 134 grandchildren. If I told you his descendants are so numerous and around the world today would you believe it?

This is the story of Palmerston Island and William Marsters.

Palmerston Island - Image courtesy of Young Pioneer Tours.

William Marsters - Image courtesy of Wikipedia.

PALMERSTON ISLAND

Situated at the edge of what is called “The Southern Group” of the Cook Islands is an island named Palmerston. There are a number of islets that make up this group but according to recent information, 50-60 people live on Palmerston. If we joined all these pieces of land together they would measure about one square mile (2.6 km2). It’s hard to imagine this small amount of land existing there in the middle of the ocean. There are many islets but everyone seems to live on Palmerston.

Essentially, it’s a very small place in a big ocean.

Map of Palmerston - Image courtesy of Sometimes interesting.

In 1777 Captain Cook set foot on this place and named them after Lord Palmerston from the UK. Nobody would go near this place for nearly eighty years.

This brings us to William Marsters who many believe hailed from Leicestershire of the English Midlands. During his travels around the Pacific, he met and struck an arrangement with the owner of the island. A Tahitian-based trader named John Brander. The arrangement was quite simple. Head to Palmerston around 1863 and become its caretaker. Look after the place and also plant and harvest coconut in order to send highly lucrative coconut oil to the market. Marsters did this happily with his two Polynesian wives and a future third one. While on Palmerston he planted coconuts, built housing, and grew other crops. It’s hard to imagine this kind of existence but he seemed to thrive. Every six months Brander would send a ship with essential supplies and Marsters would send back highly valued coconut oil. It seemed like the perfect relationship for all involved. However, things were about to change.

According to Marsters

“I was put here by Mr John Brander of Tahiti to make cocoanut oil for him. For the first six years, their vessels attended me regularly but afterwards they left me for two and three years at a time without coming near, and in 1878 they ceased coming here”1

dated the 6th of January, 1888

Letter from William Marsters - Image courtesy of Sometimes interesting.

As you can see the arrangement worked well for a number of years then suddenly the ships never came. Brander passed away and Marsters was left on the island. In 1888 Marsters claimed the island but there were challenges from the relatives of Brander. Marsters eventually was victorious and Queen Victoria granted him a 21-year lease. He managed to live until 1899 when he died of malnutrition and illness at the age of 67 after his coconut trees were affected by a disease.

However, his legacy continues today. He managed to split the island between the three wives and families in order to give everyone space and their descendants survive today around the world. He left behind 23 children and 134 grandchildren.

While he was on Palmerston he spent a lot of time taking materials from shipwrecks and started to build a community. These buildings included a church, housing, and a school.

William Marsters original house - Image courtesy of Patrick Dayshaw & Kirsten Rohrbach.

William Marsters grave - Image courtesy of Sometimes Interesting.

Downtown Palmerston - Image courtesy of Sometimes Interesting.

An unbelievable life and story. If you ever meet someone from the Cook Islands with the surname Marsters it’s highly likely they descend from Palmerston and William Marsters.

In the next edition, I will release a Korean newsletter.

This week’s recommendations

Youtube

Twitter

Instagram

Feel free to engage in the conversation below

1) Could you live on this island?

“Feed your focus, starve your distractions.”

Leave a comment

지식에는 한계가 있지만 당신의 상상력은 전세계를 몇 바퀴나 돌 수 있습니다. – 알버트 아인슈타인

저는 역사책 광팬으로, 특히 위와 같은 군사고전 격언은 매우 중요한 것으로서 저의 머리를 강타하였습니다. 그것은 수많은 역사적 사례에 적용되었고, 오늘날의 삶에도 관련되어 있습니다. 창의력과 상상력은 성공의 필수 구성 요소입니다. 아인슈타인은 옳았고 누가 그에게 도전할 수 있었을까요.

역사물 또는 군사 드라마를 좋아하시는 분들께 추천 드리고 싶은 넷플릭스 시리즈 하나를 최근에 시청하였습니다. 그것은 전에 제가 잘 알지 못했던 역사적 시대와 전쟁을 배경으로 한 것입니다.

1453년 콘스탄티노폴리스 포위전

콘스탄티노폴리스 포위작전은 로마 제국의 마지막 잔존이라고 주장했던 비잔틴 제국과 .스물 한 살에 왕위에 올라서 수많은 이들이 실패한 곳에 성공을 이룬 오스만제국의 제7대 술탄이었던 메호메트 2세의 격돌이 중심이 된 사건입니다. 만약 제가 알고 있는 숫자가 맞다면, 콘스탄티노플리스는 34번이나 포위당하였었습니다. 몇 번은 성 공적이었으나, 몇 번은 실패로 끝났습니다. 1453 년 포위 당시, 53일간의 포위작전 동안 많은 사건들이 있었습니다. 제 눈을 사로잡았던 것은 당면 한 문제를 해결하기 위한 메호메트 2세의 창의력 과 상상력이었습니다.

1) 콘스탄티노폴리스의 성벽은 웅장하고 거대 했으며, 그것을 통과하는 것은 거의 불가능해 보였습니다. 6 km 길이에 12m 높이의 성으로 추정 됩니다. 성벽은 한지점에 27개의 타워를 포함하고 있어, 적들이 성으로 침략하려고 시도하면 포탄이 쏟아져 나오도록 설치되어 있었습니다. 메호메트가 생각한 해결책은 무엇이었을까요? 여러 해결책 중 하나는 다양한 구경의 대포 50~200개를 만들라는 명령이었습니다. 그 중에 '바실리카'라는 대포는 27피트 정도 길이 (약 8.2미터)로 , 600b (약270kg) 탄환을 1 마일 이상 발사할 수 있었습니다. 이 거대한 무기를 조작하던 노동자들은 대포를 재 장전 하는데에만, 무려 3 시간이나 걸렸습니다.

2) 장애물을 단순히 돌아서 이동하겠다는 아이디어는 메호메트의 창의성을 엿볼 수 있는 또 다른 부분입니다.

위 그림의 오스만 제국의 사진을 보면 도시가 완전히 포위되어 있었습니다. 말 그대로 외부와 단절된 포위망은 잔혹했습니다. 오스만군에 대한 제약이 심했던 한 지역은 만을 가로 지르는 거대한 "대 사슬" 이었습니다. 이 쇠사슬의 길이는 약 750m에 달하는 무거운 철제 고리로 만들어졌으며, 황금 뿔에 접근하는 오스만군의 전투력을 차단하여, 해상에서 도시를 공격할 있는 힘을 차단시켰습니다. 메호메트는 이 문제에 대해 고심한 끝에 기발한 해결책을 생각해냈습니다. 위쪽에 보시면 갈라타 지역이 있습니다. 이 지역은 제노바인과 베네치아인이 통치하는 콘스탄티노폴리스 바로 건너편 거주지였고, 이 거주지는 만 바로 건너편에 위치해 있어서, 소유자들은 누가 승리할지에 관해 관심이 많았습니다. 이 만에 접근하기 위해 술탄 메호메트는 1453년 초에 그의 군대에게 무기재료를 배치시키고, 거대 한 통나무에 70척의 배를 육로로 옮기라고 명령하였고 이러한 방식으로 갈라타 후방과 항구 입구의 성벽의 체인을 돌았습니다. 아침부터 비잔티움 제국의 성벽 앞에 이 함대가 있는 것을 보았을 때 극도의 공포심과 당혹감이 있었을 것입니다. 이러한 군사적 움직임은 도시가 사방에서 공격을받을 수 있도록 했고, 함락이 임박함을 감지하게 되었습니 다. 만약 미국 HBO드라마 바이킹의 팬 이라면 드라마 중 한 에피소드에서도 이 전술이 사용된 것을 보셨을 것입니다.

이 사건을 통해서 우리가 얻을 수 있는 교훈은 무엇일까요?

술탄 메호메트가 성공하기 위해 고정관념을 벗어난 사고와 상상력이 필요하였으며, 그런 기발한 생각이 당시 중요하였었던 것만큼, 오늘날 우리들의 삶에도 적용해 볼 수 있습니다. 우리 각자에게는 어려운 난관과 문제들이 주어지며, 만약 살아가면서 아무런 어려움이 없다면 우리는 인간이 아닐 것입니다. 때로는 다른 시각이나 관점에서 인생의 장애물을 바라보거나 다른 사고 방식을 취할 필요가 있습니다. 아무리 어려운 상황이라 할지라도 반드시 해결 방법은 있으며, 해결하지 못할 문제는 없을 것입니다.

당신이 가지고 있는 문제가 크든지 작든지 해결책을 찾기 위해 일단 한 번 시도해 보세요. 아인슈타인과 메호메트가 고정관념에서 벗어난 사고로 성공하였던 것처럼, 당신이 처한 문제도 성공적으로 해결할 수 있을 것입니다.

이번 주 권장 사항

1) 라이즈 오브 엠파이어: 오스만 - 넷플릭스.

아래의 대화에 자유롭게 참여해주세요.

1) 상상력을 사용한 군사 작전의 예.
2) 위 기술된 콘스탄티노플 포위전에서 누락 또는 잘못된 부분.

Youtube

Twitter

Instagram

“산만해지지 않도록 집중력을 유지하기 위해 노력하라."

Share Coconuts & Kimchi

Leave a comment

In my newsletter for Vol 18 part I, I discussed the background, setting, and main characters leading up to the Battle of Cannae 216 BC. This was a pivotal engagement in the ancient world that would decide who would be the ultimate ruler for centuries to come. This week I will look at the epic battle. What can we learn from this historical event? How can we take those lessons and apply them to our daily lives or business decisions?

BATTLE OF CANNAE 216 BC

"Aut inveniam viam aut faciam"

“I shall either find a way or make one”

Hannibal

This quote represents the mindset of Hannibal well.

A general questioned his plan to cross the Alps with elephants and this was his response. Nothing seemed to stop him. I will use this quote in relation to the Battle of Cannae 216 BC, and how we can use it in business and daily life.

THE PLAYERS

Hannibal - (247 to between 183 and 181 BC) was the famed leader of the Carthaginian army and regarded as one of the greatest generals in history. Born in modern-day Tunisia. His father Hamilcar Barca was a legendary leader and swore his life to the destruction of Rome. There are tales of a nine-year-old Hannibal swearing to the destruction of Rome and wanting to fight. These many tales enhanced his reputation as a determined leader. He became the leader of the military at 26 years of age. Many people know Hannibal’s epic feat of crossing the Alps with an army and elephants to take on the Romans at home. He lost an eye on this journey and his appearance only enhanced his reputation amongst his troops and enemies.

Lucius Aemilius Paullus - Consul of Rome in 2019 BC and 2016 BC. Known as very patient, measured, unwilling to engage Hannibal in a head-to-head battle.

Gaius Terentius Varro - Son of a butcher and a populist. Very skilled and prone to impulsive displays. His ability to rise from the lower classes to Consul of Rome is in itself an amazing feat. However, he is more well known for his sharing of leadership with Consul Lucius Aemilius Paullus against Hannibal.

Hasdrubal - A cavalry commander in the Carthaginian army.

PRE BATTLE

After successive losses, the Romans sent a massive army of 86,000 under the command of 2 Consuls. Consul Lucius Aemilius Paullus and Gaius Terentius Varro. The Roman plan was to alternate leadership between these two men. One day Paullus would be in charge and next it would be Varro. This proved confusing and critical to the outcome as Paullus was patient, measured, and unwilling to engage Hannibal. However, Varro was impatient and willing to engage Hannibal anytime and anywhere. His desire for glory knew no bounds. This situation played brilliantly into Hannibal’s hands. Aware of this information about the leadership structure and personalities, Hannibal would attack the Romans on days when Varro was in charge aware of the knowledge that Varro would pursue and keep attacking. He knew Paullus was more cautious and wouldn’t engage. This continued for a number of days leading to the main battle.

THE BATTLE

It must have been a sight to see on the morning of August 2nd 216 BC. The Carthaginians lined up 45,000 - 50,000 troops in an arrowhead formation with 40,000 men in the center and the edges were guarded with outstanding Spanish and African cavalry. Hannibal placed himself in the center. He planned to gradually lead his men in a slow and organized retreat. He also had positioned his forces so that the Romans were looking into the sun and facing a wind that sent dust straight towards them thereby obscuring their vision. It seemed that he considered every aspect of warfare. However, ahead were 86,000 Romans in three dense lines that looked like a wall. It truly must have been a frightening scene.

Image - Battle of Cannae

Even the Carthaginian leadership that trusted Hannibal over the Alps and defeated several Roman armies doubted this day and raised issues with Hannibal. However, due to his planning, he never faulted and knew today the impulsive and glory-hungry Varro was in charge of the Roman army. He would play to the weakness of Varro.

Rather than wait for Hannibal to come to them Varro pressed the patient Consul Paullus to attack. Reluctantly, he agreed to press the army forward.

Immediately the two calvaries engaged on both wings in a vicious battle to gain ascendency. The Carthaginian plan was to destroy one side and simply hold the other. By doing this they could swing behind the Romans and cut them off. On the Spanish or left-wing led by General Hasdrubal, no quarter was given as these horsemen were told if they didn’t break through every single one of them would die at the hands of this Roman army. The fighting was brutal. After breaking the Roman cavalry on the left they switched to the other side and helped chase the Romans away. As this occurred the giant Roman machine marched forward. Hannibal placed his weakest soldiers in the middle aware that they would not hold this giant machine back. His stronger more experienced troops were at the back ready to step up and hold the Romans. Consul Varro ordered his men forward just as Hannibal had predicted. The Roman army smashed so far forward now the formations had changed and the Carthaginians were now in a convex shape. The Romans believed they had them on the ropes and victory was imminent.

Image - Battle of Cannae

The fighting was hand to hand and absolutely brutal. Javelins, rocks, and spears were flying everywhere. The chaos and noise must have been frightening. The Carthaginians aim was to hold this line while the masterstroke was implemented. The cavalry now swung from both sides to close the trap. The door was shut and now the Romans were trapped on all sides. Not only were they surrounded but also lost all formation and were restricted in movement. Those that are familiar with a scene from the show Game of Thrones can picture the scenes. I wonder if that’s where they got the inspiration as men were crushed together in battle.

Some estimates put the figure of 600 Romans cut down every minute as the circle grew tighter. Everywhere they turned they were attacked on all sides. The only respite was the onset of darkness. The Romans lost an estimated 48,200 which is a crazy number considering this was done by hand. 19,000 were captured. This is one of the greatest defeats in Roman history and a blueprint for military commanders today.

In 20 months the Romans had lost 150,000 troops and morale was destroyed. Hannibal would remain on the peninsula for 15 years but due to Roman resilience could not finish them off.

Image - Location of Cannae

HOW CAN WE USE THIS IN BUSINESS AND DAILY LIFE?

"Aut inveniam viam aut faciam"

“I shall either find a way or make one”

Hannibal

This event occurred more than 2,000 years ago. However, we can take many important lessons.

1. The above quote is perfect for daily life or business life. Sometimes a problem seems impossible to solve. We need to think outside of the box and either find a way or make one.

2. Knowledge is power.

   One of the keys to success in this battle was information. Hannibal knew the power structure of the Romans and also knew the characteristics of the leaders. He was able to use this information and force the Romans to attack when and where he wanted. In modern society, knowledge is everywhere. Utilize it and harness it in daily life and business.

3. Finish off your enemy.

   This can be demonstrated in two ways.

   One, Hannibal had absolutely destroyed the Roman armies laying a platform for success.

   Two, the major problem was he also couldn’t take the capital and finish them off. Over a 15 year period, he was stuck in Italy and eventually was defeated in Northern Africa.

   In daily life and business always finish off your opponent, assignment, task, etc. You never know how it will come back to haunt you.

In the next edition, I will release a Korean newsletter.

This week’s recommendations

Youtube

Twitter

Instagram

Feel free to engage in the conversation below

1) Are you familiar with this battle?

Leave a comment

“Feed your focus, starve your distractions.”

In my newsletter for Vol 9, I discussed the unbelievable expedition of Hannibal and the Carthaginians who in an attempt to destroy the rising Roman Empire marched with elephants from Spain to Italy by going over the Alps during winter. This was a pivotal engagement in the ancient world that would decide who would be the ultimate ruler for centuries to come.

Coconuts & Kimchi

Do you like elephants? Always mystify, mislead, and surprise the enemy, if possible - Vol 9

In the previous newsletter for Vol 8, I introduced my future home the Cook Islands. The origins of the people and its similarities with other islands of the pacific. I will return to the second newsletter in that series in the next edition. I have decided to alternate every second Cook Islands-based newsletter with an analysis of a famous military battl…

Read more

5 years ago · 6 likes · Coconuts & kimchi

BATTLE OF CANNAE 216 BC

This week I will begin a two-part series that will analyze the background, setting, and main characters. Finally, I will look at the epic battle. What can we learn from this historical event? How can we take those lessons and apply them to our daily lives or business decisions?

There is a famous quote that some attribute to Hannibal. Before embarking on this expedition across the Alps his Generals told him it was impossible. There was no way to take this army and elephants through the snow and over the mountains.

This was his response.

"Aut inveniam viam aut faciam"

“I shall either find a way or make one”

Hannibal

This quote represents the mindset of Hannibal well. Nothing seemed to stop him. I will use this quote in relation to the Battle of Cannae 216 BC, and how we can use it in business and daily life.

THE SETTING

As previously discussed in volume 9. The two great powers of Rome and Carthage clashed in 3 wars known as the Punic Wars from 264 BC to 146 BC. Two great worlds collided. The rising Roman Republic and the major power that controlled Sicily, Spain, and Northern Africa. The great empire of Carthage. The Romans were successful in the first war but it’s the second war with the invasion by Hannibal and his army that is the more well known.

Image courtesy of Wikipedia.

“Always mystify, mislead, and surprise the enemy, if possible;

Sun Tzu

Hannibal used this concept to take it to the Romans by marching through the mountains at great cost. Taking 38,000 infantry, 8,000 cavalry, and 37 African battle elephants to “mystify, mislead, and surprise” the Romans by taking the battle to the heart of the republic. Taking an army up and down the snow-covered Alps on small tracks is one thing. But taking over 8,000 horses and 37 elephants that have no idea what snow or cold is. That’s something else!

Image courtesy of Wikipedia.

THE BACKGROUND

With Hannibal arriving in Italy in 218 BC, the Romans were initially stunned. How did this army come so far and on a path that seemed impossible? The Romans finally decided to get their act together and get rid of this madman that had crossed the Alps with elephants. However, they were smashed at 2 engagements at Trebia (218 BC) and Lake Trasimene (217 BC).

First, at Trebia (218 BC) they were outsmarted by Hannibal and his tactics. Also his ability to utilize his superior cavalry surprised the Romans. There is some debate but maybe half of the 40,000 Roman forces were killed or captured. At Lake Trasimene (217 BC) the Carthaginians managed to kill or capture all 25,000 Romans.

In two years, Hannibal had absolutely smashed the Romans twice. Roman pride was stinging and this invading army was living off the land and gaining allies. It was a matter of time before the Romans decided once and for all to destroy this invader or risk a full takeover by Carthage. In 216 BC the Roman Senate immediately ordered a force of 86,000 men to get rid of these invaders. At the time it was the largest Roman army in history. This force was put under the control of 2 consuls, Lucius Aemilius Paullus and Gaius Terentius Varro.

This decision by the Senate will prove pivotal as this story progresses.

After the 2 massive victories, a number of Alpine Gauls and Northern Italians joined the Carthaginian ranks causing it to swell to over 50,000. As a result, Hannibal had a bigger army than when he arrived. They now had battle experience after engaging the Romans and also fresh recruits. Morale amongst this group must have been very high.

THE PLAYERS

Hannibal - (247 to between 183 and 181 BC) was the famed leader of the Carthaginian army and regarded as one of the greatest generals in history. Born in modern-day Tunisia. His father Hamilcar Barca was a legendary leader and swore his life to the destruction of Rome. There are tales of a nine-year-old Hannibal swearing to the destruction of Rome and wanting to fight. These many tales enhanced his reputation as a determined leader. He became the leader of the military at 26 years of age. Many people know Hannibal’s epic feat of crossing the Alps with an army and elephants to take on the Romans at home. He lost an eye on this journey and his appearance only enhanced his reputation amongst his troops and enemies.

Lucius Aemilius Paullus - Consul of Rome in 2019 BC and 2016 BC. Known as impatient, impetuous, and keen to gain further personal glory.

Gaius Terentius Varro - Son of a butcher and a populist. Very skilled, reserved, and not prone to impulsive displays. His ability to rise from the lower classes to Consul of Rome is in itself an amazing feat. However, he is more well known for his sharing of leadership with Consul Lucius Aemilius Paullus against Hannibal.

Hanno - Nephew of Hannibal and a general in the Carthaginian army.

Hasdrubal - A cavalry commander in the Carthaginian army.

In the next edition, I will discuss events leading up to the battle, and how the battle unfolded. Decisions made led to devastating results. Also, what are the lessons for daily life and business?

This week’s recommendations

1) This week I have 2 new language expressions for followers of this newsletter. How do we say food in Korean and Cook Island Maori?

How do you say food in Korean?

• 음식 - (Um - Shik)

How do you say food in Cook Islands Maori?

• Kai - (K-eye)

Twitter

Instagram

Feel free to engage in the conversation below

1) Are you familiar with this battle?

“Feed your focus, starve your distractions.”

Share Coconuts & Kimchi

Leave a comment

한국에서 21년간의 생활이 지난 지금, 한국이란 나라에 대해서 예전보다 훨씬 많이 이해할 수 있게 되었고, 이제는 제 인생의 다음 챕터를 준비하기 위해, 남태평양에 있는 섬으로 돌아가서, 새로운 일에 도전해보고, 여유 있는 삶을 찾을 때가 다가온 것 같습니다.

쿡 아일랜드 (The Cook Islands) !

쿡 아일랜드란 곳은 어디에 있는 섬인지 궁금해아시는 분들이 분명 있을 겁니다. 제가 가려고 하는 쿡 아일랜드는 어떤 곳일까요?

한국 생활을 정리하기 전에 몇 가지 처리해야할 일들이 있습니다.

1) 지금부터 5개월 이내로 현재 살고 있는 아파트를 비우고 정리하기

2) 새로운 곳에 가서 즉시 새로운 사업 실행하기

3) 오프라인 사업이 발전하는 동안 어떠한 온라인 사업을 시작하여 버텨낼 것인지

4) 세상과 떨어져 자급자족 가능한 집을 어떤 디자인으로 태평양 한 가운데 지을 것인지 그리고 이 과정을 어떻게 유트브에 기록을 남기며, 다른 사람들에게 동기 부여를 줄 것인지.

5) 위 모든 과정을 어떻게 기록으로 남기고, 유트브나 SNS에 올리고 홍보할 것인지.

제 삶의 한 챕터를 마무리하고 다음 챕터를 시작하기 위해서는 해야 할 간단하면서도 다양한 많은 질문들과 도전들이 있습니다.

여러 진행 사항, 요령, 피해야할 곤란한 상황들에 관한 것은 추후 에디션에 업데이트 될 것입니다.

아래에 제시된 명언에 관해 다음 시간에 논의해 보고, 우리의 비즈니스와 일상에 어떻게 적용하고 사용할 수 있는지에 대해서 알아보도록 합시다.

고정 관념을 깨고 생각하라

상상은 지식보다 훨씬 중요합니다. 지식은 제한적이지만, 당신의 상상은 온 세상을 휘감을 수 있습니다. – 알버트 아인슈타인

Follow me on Twitter

Follow me on Instagram

아래 주제에 관해 편하게 대화를 해봅시다.

1) 당신은 쿡 아일랜드에 대해서 아세요?

2)  “변화는 좋은 것이다” 라고 말하는 사람들이 있습니다. 당신은 동의하시나요?

“산만해지지 않도록 집중력을 유지하도록 노력하자”

Share Coconuts & Kimchi

Leave a comment