International Field Study

South Korea – The Art of Fermentation

The  Be world Ready IFS to South Korea will be a one-of-a-kind adventure! Offering opportunities for hands-on instruction in makgeolli brewing, distillation workshops, cooking classes, and the production of traditional earthware fermentation vessels! The experience will include visits to breweries, wineries, and restaurants, as well as mountain hikes! Survey both the inspiring world of traditional Korean brewing, and the electrifying modern Korean craft beer scene. Discover the unique Omija wine, inspired by French techniques and Korean terroir. Explore Korean street food in Seoul, and Market food stalls in Sokcho. Open to every NC student in any program, this trip promises to be an unforgettable food and drink experience!

ITINERARY IS TO BE CONFIRMED

 

ITINERARY IS TO BE CONFIRMED

 

Day 1| Depart for South Korea!

Saturday April 18, 2020

Catch your flight booked out of Toronto Person International Airport and relax, tomorrow morning we land in Seoul, South Korea!

 

Day 2| The Sool Company

Sunday April 19, 2020

Brush off the jet lag, we have just landed at Incheon International Airport in Seoul! After lunch we have our first Korean food pairing and tasting event.  The Sool Company will provide an overview of the spectrum of sool (Korean Alcohol) from makgeolli, takju, cheongju, fortifieds and soju, paired with various dishes presented alongside a history and culture presentation.

Day 3| Namdaemun Market

Monday April 20, 2020

This morning we head to The Sool Company’s training academy where we are introduced to the production of sool. The afternoon is an opportunity for exploration at the Namdaemun Market for Korean Street Food. This open-air market has over 10,000 shops and is oldest and biggest market in South Korea dating all the way back to 1414! One of the best reasons to visit Namdaemun Market is for the food. The market features a plethora of food stalls. Seoul’s street food scene is one of the hottest in Asia, and Namdaemun Market is one destination many foodies flock to enjoy popular Korean foods and snacks.

Day 4| Museum Kimchikan

Tuesday April 21, 2020

Did you know that Kimchi is the National Dish of Korea? Get prepared to learn all about this Korean delicacy with a visit to Museum Kimchikan, for instruction on Kimchi production, guided tastings of Kimchi, and a Kimchi cooking class. Later we stop by Hangang Brewery, a brand new brewery run by young entrepreneurs in Seoul. They speak English as well so that’s a bonus!

Day 5| Soju

Wednesday April 22, 2020

Prepare for a workshop on the most sold (by volume) liquor in the world- Soju! Today we visit with Master Kim Taeksang of Samhaesoju in Seoul for a workshop on traditional distilled soju.  He is one of the last family links of the true traditional methods of this particular soju. Following our workshop we visit the Cheonbihyang Brewery (Joeun Sul).

Day 6| Local Breweries 

Thursday April 23, 2020

Our brewery tours continue with an excursion to Hand and Malt Craft Brewery. A small microbrewery making quality craft beers for Korea. They use local ingredients when available and support local communities by providing jobs, boosting local government’s revenue, and even donating grain to local farmers. Following Hand and Malt Craft Brewery we visit Poongjeong Sagye Brewery. Poongjeong Sagye is a drink that deserves to be savored on its own, just a glass or two, before you start pairing it with food. It’s brewed by fermenting rice cakes, which makes it softer than just fermenting steamed rice and has a delicate soft sweetness that comes from the flavor of the rice itself.

Day 7| Jungsik Seoul

Friday April 24, 2020

Students will have a lecture and information session on traditional fermentation and distillation equipment and techniques during a visit to Susubori Academy. We hope Susubori worked up an appetitie because dinner will be at Jungsik Seoul! A two Michelin-star restaurant in Cheongdam-dong, Jungsik offers modern Korean cuisine with French influences. The restaurant is run by a pioneer in Korean fine dining – Chef Yim Jungsik, who also runs an acclaimed eatery of the same name in New York.

Day 8| Munkyeong

Saturday April 25, 2020

Day trip from Seoul to Munkyeong (Approx. 2 hours) to discover Omija Wine. Ominja Wine is something uniquely Korean that will be totally worth the trip. The area of Munkyeong is famous for producing omija berries and there is a winery that makes still wine, champagne, apple brandy and has a large museum facility called Omynara, link here but in Korean.  The winemaker studied French techniques but wanted to make a uniquely Korean wine so he chose omija. In the same area of Munkyeong is a makgeolli brewery, link here but in Korean, and a beer brewery called Ganadara Brewery, link here but in Korean, that has begun growing their own hops.

Day 9| Makgeolli & Ongii

Sunday April 26, 2020

Day trip from Seoul to Ulsan (Approx. 2 hours) for Booksoondoga for a tour, sampling and Makgeolli (raw rice wine) brewing lesson. We will also stop at Oegosan Onggi Village in Ulsan for information on the creation of traditional earthenware vessels, used for the fermentation of grain, fruit, and other foods. Students will have the opportunity to make their own onggi!

Day 10| Geumjeongsanseong Makgeolli

Monday April 27, 2020

Overnight trip to Busan (Approx 2.5 hours) for Geumjeongsanseong Makgeolli, a famous Makgeolli that was made in a village in Busan for over 300 years. Busan style nuruk is different from other areas because of the humidity, so they make it into a very large flat pizza shape. Click here for cheesy video on traditionally made Geumjeong Mountain Fortress Makgeolli. Later we tour Wild Wave which make sour & brett beers, hybrid nuruk beers and also grape & barrel-aged beers.

 

Day 11| Sokcho

Tuesday April 28, 2020

Day trip to Sokcho (Approx 2.5 hours) for Seoraksan hike (cable car for those who cannot hike) followed by a visit to Moon Bear, a brewery offering beers for not just the craft enthusiast but for that broader range of consumers wanting to graduate to better tasting beer. Their beer has profound aromatic flavours produced in an environment with an unapologetic infatuation with quality, consistency and taste. The evening will be spent at the Sokcho Tourist & Fishery Market for dinner, street food, corn makgeolli, and frozen honey beer! Return to Seoul for the evening.

Day 12| Gapyeong

Wednesday April 29, 2020

Day trip from Seoul to Gapyeong (Approx 1.5 hours) for Kabrew for a special grape sour and then to Kraemerlee for a perilla leaf saison and german-style beer! Then head to Chuncheon Dalkgalbi Street for the famous dakgalbi  (spicy chicken stir fry). This small alleyway is full of competing dalkgalbi restaurants, but for vegetarians the region’s other famous dish is available: makguksu (cold buckwheat noodles with spicy vegetables).

Day 13| Jecheon

Thursday April 30, 2020

Day trip from Seoul to Jecheon (Approx. 3 hours) for a hike through picturesque forests, with sublime waterfalls, ancient Buddhist statues and carvings at Woraksan National Park. After our hike we head to Baegun Brewery for traditional & wheat Makgeolli, then to Bank Creek Brewing, a Belgian Style brewery with a hop yard. After returning to Seoul, we make our way back to Incheon International Airport for our flight back to Toronto. 

  • Roundtrip Airfare
  • All Accommodations
  • Travel Insurance
  • 10 Brewery visits and tours
  • Korean food pairing and tasting
  • Introduction to production of Sool
  • Namdaemun Market
  • Museum Kimchikan
  • Soju Workshop
  • Susubori Academy
  • Jungsik Seoul
  • Chincheon Dalkgalbi Street
  • Woaksan National Park
  • Overnight in Busan
  • Day trip to Munkyeong
  • Day trip to Ulsan
  • Day trip to Sokcho
  • Day trip to Gapyeong
  • Day trip to Jecheon

PAYMENT TERMS

Deposit
Second Payment
Third Payment
Fourth Payment

PAYMENT AMOUNT

$550
$550
$550
$549

PAYMENT AMOUNT

01/10/2020
01/20/2020
02/17/2020
03/23/2020

*Price may increase or decrease depending on exchange rates, final vendor quotes and number of participants.

APPROXIMATE. PRICE
$2199

TRIP DATE 04/18/2020

TO

04/30/2020

TRIP DESTINATION
Seoul South Korea

PROGRAM

This opportunity is available to all Niagara College students and alumni within 6 months of graduation. Please note that only full-time students are Be World Ready grant eligible.

APPLICATION DEADLINE
01/10/2020

Payment Options

Other Important Information

*Note: if we will be flying through the United States of America, you must have permission to enter and leave the United States. If you require a U.S travel visa it is your responsibility to obtain this document and email [email protected] a copy/photo.

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