Mackerel in a stew. The salted flavour of the fish prevented the sauce from infusing in the meat too much.
The owner's dad, who I'd previously photographed in cartoon form.
Sikhye, another Andong specialty. This variety had a very strong pepper flavour.
Please remember that these photos are all copyrighted to me. If you want to use them in any way, there's a 90 per cent chance I'll give you my permission, and be able to give you a copy with a higher DPI.Copyright Jon Dunbar 2011