Easy night of cooking and the foods weren't bad, not my favorite but not a bad night. We finished prep early so I had a chance to walk around, watch and help others.

The Food:
Hot and Sour Soup
Pot Stickers

Lemon Chicken
Hot Bean Thread Noodles with Shredded Pork

Stir Fried Scallops with Oyster Sauce
Dry Fried Four Season Beans

Salmon Teriyaki
Chap Chae

Korean Short Ribs
Mixed Broiled Vegetables with Miso Topping

Maki Sushi
Sukju Namul

The Wine:
Roederer Estate Anderson Valley Brut NVWOTN and it went well with all dishes
Mumm Napa Blanc de Noirs NV
Christopher Creek Viogner 2002 Caties Corner Vineyard
Wynns Riesling 2001 Coonawarra Estate
Prinz Riesling Spatlese 2002 Hallgartener JungferLemon Chicken, Scallops
D'Arenberg d' Arry's Original 2001Old vine McLaren Vale
Akin Estates Zinfandel 2002 Maley Vineyard
Hitori Musume Nigori Sake, Junmai Nigori NVSecond WOTN ! awesome pairings with this sake

NCVL - I spent 9 months in Korea while I was in the Army.
After kimchi.... and dumplings that were stuffed with canine parts, I will not try Korean food ever again!!!

Bud,
I like fresh kimchi -- but not the "aged" variety.

Sounds like a nice meal!

I'm surprised there aren't more comments about sake on wine websites. The few really good ones I've had are very similar to good white wines in terms of complexity, subtlety, and ability to pair with food. I'm going to make a point of picking up a few more (we're starting to see a much better selection here for the last couple of years) and giving them a try. I assume the Hitori Musume was served chilled?

Gary, When I was over there, there was only the 'aged' kind - EVERYWHERE!

bud, there's a lot more to Korean food than Kimchi (even though there's a lot of it everywhere). What else have you tried?

jaimetown... I was in the army at the time (1971-1972) at a base in the middle of nowhere.
Things were fairly tense back then, so we pretty much stuck to the base and the small village that neighbored it. The army utilized local citizens as office help. The kimchi pots were all over the place!!
You could smell it cooking morning, noon, and night.

Unfortunately, in the enlisted men's club and the NCO club, they did not serve genuine Korean food.
The closest was fried rice.

That's too bad, bud. Even though it's the farthest thing from haut cuisine, at its best it is great comfort food.

I'll tell you this though - over 75% of the kimchi in restaurants I find aren't very good. The best kimchi is usually found in restaurants that specialize in beef stew/soups (like Gam Mi Oak in K-Town, NYC). That stuff "stinks so good."

You didn't like balut, NCVL?

I really liked the bulgogi I had while in Seoul, as well as the Be Bim Bop (or however it's spelled).