Been to see Mamma Mia! in Korean.

Mamma Mia! is here in Ulsan.

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As you can see from the poster, it is the Korean version. We were told about it when we went to the morning concert and we were reassured that although the dialog was in Korean, the songs were still in English. So I gathered a group together and tried to buy tickets, first online and then using the phone number, but the language barrier was too much and I conceded defeat and got Coens to book them for me.

I couldn’t collect the tickets until just before the performance and I was a bit worried that if the there was a problem there wouldn’t be time to sort it out, but it all worked as our tickets were there waiting for us.

This is our group getting ready to go in, looking very colourful compared to the Korean dark coats.

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The dialogue was in Korean, as expected, but as soon as the first song started it was obvious, so were all the lyrics as well. And it didn’t matter at all. We all knew the story, so we could easily follow what was happening and there was a lot of physical humour, in particular stunning and hilarious performances from the two women playing Aunts Rosie and Tanya, who really stole the show. Although the script had been translated they kept the original names, it was quite amusing to see a Korean guy saying his name Sam Carmichael. There were also some very funny Korean quirks, like Donna and the rest of the cast bowing to the minister during the wedding scene. We didn’t get all the jokes, but enough of them.

The show ended with the same finale as in the film, to rapturous applause, with Donna, Rosie and Tanya in classic ABBA clothes singing Dancing Queen and then being joined with the three guys for Waterloo (this wasn’t translated and still in English).

It was a brilliant night, I have been singing the songs (well, the English versions) all day today.

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Korean Cooking Class

Because there are so many new arrivals in Korea recently, including us, BP decided to get us all together to get to know one another and stuff like that. A few different options were discussed but eventually a cooking class was picked as a good ice breaker. And when in Korean, what else could we learn but some Korean food.

I was very hesitant about going for two reasons –

  • Firstly I am fussy eater and there are somethings I really don’t like, which pretty much seem to be everything that the Koreans do like, seafood, (very) spicy and mushrooms, especially mushrooms.
  • Secondly, I just couldn’t be bothered. Very bad of my I know, but I have met so many new people in the last few weeks, from  the BP wives, mum’s from school, neighbours in the building, friends of friends that it feels a lot like new people overload. I was having a bit of a blughhy week and meeting new people is always an effort, I tend to talk too much and I am trying to cut back.

I agreed to go as I knew that it would be fun, I would meet more people, which in an expat world is always good ,and I didn’t actually have to eat anything if I didn’t want to. There was a few of us from this building so we got a taxi, fortunately one of us knew where we were going as I am not sure I would have found it otherwise. It is on the 4th floor and every room is kitted out for cooking, or baking classes – there was even one that was the roasting room for teaching the mysterious art of coffee making.

This is our room, before it got filled up;

 

 

 

 

 

 

 

 

 

 

We were given our recipe sheets and my worst fears were realised – squid!

 

All the ingredients were neatly set out for us at our work stations. Though  I still don’t know what the sugar was for.

 

 

 

 

 

Before we got going our teacher gave us a demonstration at the front.

The woman in the green was our teacher and the lady next to her, Donna, is from Coens – the company who looks after us, and she translated. She was explaining that we should use our hands to prepare the food as our ‘energy’ will pass though into the food, making it healthier and tastier, but if we were seriously ill, such as cancer, then it would make the food not taste nice.

 

 

 

 

We were then split into teams and set to work. This is my team,

 

 

 

 

I was placed with two people I didn’t know, which I was a little uncomfortable with at first but then I was really pleased as the whole point of being here was to meet new people and how would I do that if I was paired with someone I already knew.

 

 

 

 

 

 

The room was now busy and noisy.

 

 

 

 

 

 

 

 

 

 

 

 

First we had to make a meat and tofu filling which we then put into dumpling pasty and steamed.

 We had to make the dough for the dumplings, which was just flour and water so a bit bland.

 

I slacked off the cooking a bit and took some photos.

 

 

This is SuLyone and Monica, from my building. And it has been pointed out that there aren’t many photos of me in this blog so;

 

 

 

 

 

here I am with Kathryn, also from my building.

 

 

 

 

 

 

Then the part I had been dreading – the seafood pancake. Fortunately, we only had one piece of squid and  Jamie was perfectly happy to deal with it, so I didn’t even have to touch it. I decided that I would make my pancake a seafood free one with just spring onions and carrots.

It was a bit odd this being part of a class as it was just make up the pancake batter from the packet and then fry.

 

 

 

 

 

 

 

The dumpling were now steamed – ta-da, my finished meal!

 

 

 

 

 

 

 

 

 

 

 

We then went back to the other room to eat and chat (which we had been doing quite a lot of anyway!)

 

 

 

 

 

 

 

 

 

I have to admit I had some peanut butter and crackers once I got home! The class was good fun but it went on too long, we got there at 10.30 and I left (escaped) about 2, it was really good to meet some more people, especially those who have been here a while and can give advise. My two team mates, Jamie and Suzanne, were brilliant and a really good laugh.

 

Here are the recipes in case you fancy trying them out for yourselves.

The breadcrumbs are really pancake batter mix.

 

 

 

 

 

 

 

 

 

 

 

 

The Gimchi, is normally written as Kimchi and is a Korean speciality of highly spiced pickled cabbage. One thing I did learn is that the glass noodles are made with sweet potatoes; not attractive when cooked, they are a sludgy grey sticky mess.

 

 

 

 

 

 

 

One really good thing that came out of the cooking class, was a heads up about where I could get a kitten (like that was ever a question). I will tell more about that tomorrow.