It’s Day 3 in our travelogue and up on the list today, Daegwallyeong Samyang Sheep Farm! Daegwallyeong Samyang Sheep Farm is a privately owned ranch in Pyeongchang. You may be thinking, Samyang? Isn’t that the famous spicy instant noodles that went viral? Yes! You’re correct, and psst, they sell instant noodles there too, woohoo!
Our ride up to Mount Daegwallyeong was full of awe as we can see thick snow left and right. It was not easy for the bus to go up too as it was slippery from the melting ice. What was meant to be a 10 minutes ride up became 20 but we made it up and it was a sight to behold. Mountains as far as the eye can see and covered with snow, not to mention that it was freezing cold and the wind was blowing so hard, we felt like we would be blown away! But the view was totally worth it. We tried to make our versions of snow angels but we failed miserably, so we won’t be sharing any pictures of that ?.
After playing with snow for a while, we made our way to the sheep farm to meet some of the cutest beings who inhabit the place. Most were still in their stable as it was too cold for them to be running around, and a few was waiting in the pen to greet us. While most that were in the pen are adults, we can’t help but cooed at the cute lambs that were there, trying to get past the adults for some feed.
Feeding the sheeps made us hungry, we made our way to Jeonggangwon (정강원), Traditional Korean Food Culture Experience Center to try our hand at making our own Bibimbap (Korean Mixed Rice). As we arrive, the place feels like a house that you see in Korean dramas – it kinda remind us of the drama Cinderella Stepsister, staring Moon Geun-young, Chun Jung-myung, Seo Woo, and Taecyeon (it is not one of the filming location ya 😉 ). With a big arch welcoming us, as we walk further to the main building, on our right we can see lots of big earthenware crocks (옹기), and again, we imagined another scene from another cooking drama (we watched too much drama ?). The earthenware crocks are used to store and preserve many things, such as soybean paste, soy sauce, hot pepper paste, fermented fish, Korean alcohol Makgeolli, and the many different types of Kimchi. Made from clay, the earthenware crocks are great for fermentation as they have very small holes (imagine microscopic size), that allow the ingredients to breath.
Many earthenware crocks can be found that stored many different sauces and kimchi
We then entered the main hall, and in the front centre of the hall, there was a big pot and many different kinds of sauteed vegetables at the side. The vegetables are, among others bean sprouts, spinach, carrot, and mushrooms. There were also fried egg whites and yellow, fernbrakes, and dried bellflower roots. To make the bibimbap, rice is mixed with the vegetables, along with Korean hot pepper paste (gochujang), sesame oil, and sesame seed. You may also add meat of your choice. Once it is all mixed, you may enjoy your bibimbap. Along with our bibimbap, we were served with pajeon (pancake) and several different kinds of banchan. It was such a delicious and fulfilling meal.
Put all the vegetables on the rice
Ready to mix!
It’s not easy as the wooden mixer is actually heavy!
The many different banchan and pajeon on our table
After finishing our meal, it was time for us to make our way to Seoul and check in at the hotel. That marks the end of our 3rd day. What’s next on our 4th day? Look out for our next article!
We would like to thank Korea Tourism Organization for organizing our trip!