| Korean Culture: | ||
| Eating Dog In Korea |  |
Johannes Schönherr
Exit Moran Station on the Bundang Line of the Seoul Subway system on any day of the month ending with the numbers 4 or 9 and you will be swept up the stairways by a noisy crowd in decidedly old-fashioned country-side garb. It's farmer's market day, held, according to Korean traditions, every 5 days.
Enter the first lane of the open-air Moran market and an incredible stench of burned hair will pierce your nose before sights of medieval intensity hit your eyes.
This is the livestock section and the live stock is done with here right away. The livestock on offer providing that most fabled of Korean meats: dog.
Quiet, cute red dogs are crowded into narrow cages. Their destination: the back room where they are killed quickly and out of sight. Then, in sight of the public, their hair is burned off with a blowtorch.
Hence the stench permeating the lane. Then, they are chopped up with a hatchet. Now, that's something you don't see every day: a half dog laying next to a wooden block, to be chopped down into smaller and smaller pieces.
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