Small Victories

Two small victories, both on the food front:

--Two days ago, for the first time since I've gotten to Seoul, I managed to go to a restaurant I'd eaten at previously and order a different dish. This might seem like a trivial accomplishment, but please keep in mind that a) most restaurants only serve a few different things--it's not like the U.S. where every Korean restaurant serves "every" type of Korean food and b) all the menus are in Korean and I can't read it. But with the help of my trusty Lonely Planet glossary-of-important-food-terms-that-you-don't-think-you'll-need-but-just-wait-and-you'll-thank-us-later, I was able to order a spicy chicken dish at the Chinese restaurant where I had previously only been the Fried Rice Guy.
--I had Kalbi last night with a friend, which is barbecued beef ribs. You sit at a table with a sort of pit in the center, and they bring hot coals and a grill to your table with the raw meat. You cook the meat at your table and eat it with lettuce, garlic, and a spicy red pepper sauce. This I've done before. The victory came in the preparation. I've seen almost no knives since I've been to Korea. When they slice up large pieces of steak or pork, they do so with very sharp kitchen scissors. It's a real art to use these scissors properly. Well, dear readers, last night I was a kalbi surgeon. I wielded the scissors with a precision known only to the finest chefs and garment district workers. Pardon me as I brush some dirt off my shoulders.