Thanks so much for the many questions and comments that students and teachers are posting. It shows that you are paying attention to my videos and posts and thinking about what you saw and read. I have answered some questions in the comments section, but thought I would also share some information in this post.
Mrs. Moe’s class wanted to know about the time difference between Minnesota and Seoul. When it is noon in Apple Valley, it is 2:00 a.m. the next day in Seoul. They also wanted to know about getting used to being in a different time zone. Some people say that it takes a day to adjust for each hour of time difference, but I don’t think it takes that long. When I get to a new city, I just start using the time in that city and forget about what time it is “back home.” Right now, I am in a different city when there is a 13 hour time difference from your time in Minnesota. It is nearly noon here on Tuesday, but it is only about 11:00 p.m. on Monday in Minnesota. I just watched the Vikings finish beating the Giants. (Skol, Vikings!)
Ms. Youngberg’s class asked me about the currency or money used in Korea. The currency they use in Seoul is call “won”. One US dollar equals 1,104 South Korean won. When I took $200.00 US dollars out of the ATM in Seoul, I got 220,811 won. It might sound like a lot of money, but I had to pay 1,200 won for a piece of string cheese. I will bring back some money from each of the countries I am visiting for you to see.
A few people asked about food in Asia. As you saw in the video, I had the lobster tail and king crab legs, but I also had some amazing Korean food in a few different restaurants. Check out the photos below.
The food I am eating in the photo below is lamb on skewers. When they bring out the lamb, it’s on metal skewers, but the meat is still raw. However, as you can see, there is a grill in the middle of the table! They bring out really hot coals, and you are in charge of cooking the meat. You have to watch carefully to make sure it doesn’t burn. Do you see the metal tube coming down all the way from the ceiling? That is like a very quiet vacuum that sucks the smoke from the grill. That way the smoke doesn’t get everywhere in the restaurant when all of the customers are cooking their own meat.