Back in South Korea, we paid a visit to Tongyeong, a southern port city famous for its chong mun gim bap: fermented octopus mixed with a variety of local spices, held together by a delicate seaweed wrap. While it was pretty good, we ended up ordering roughly two pounds of the stuff, stuffing it into my backpack, and bringing it along on a 6k island hike – because picnics are fun! It’s been nearly two months, and I’ve still yet to rid my bag of that foul, hot octopus stench.
But I digress. This is a story about buses.