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Hangover stew ()
Given Koreas dedicated drinking culture, its not surprising that Koreas hangover-curing
culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious
array of spicy and steamy stews and soups.
Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed o
blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the
morning.
!hung"inok has been making hae"ang-guk since #$%&, so they must be doing something right.
'( )ongno #-ga, *eoul +, # '( ,- ./' ' &%0 #1$2
'. Kimchi +,
3ating to the *hilla 3ynasty +approimately ',222 years ago,, kimchi is the beloved spicy
sidekick at every Korean table. 4t5s made by salting and preserving fermented cabbage in a
bed of pepper, garlic, ginger and scallion.
6eeling adventurous7 8change your regular red cabbage kimchi for ggakdugi +chopped
radish kimchi,, a popular side at gimbap restaurants. 9eolmumul kimchi is a less spicy kimchi
made with young radish stalks floating in a tangy soup.
6or a selection of handmade kimchi, try online kimchi sellers :eal Kimchi.
%. *oft ;ofu *tew +,
*oft tofu, clams and an egg in spicy broth7 ;his popular stew is a classic eample of
unepected flavor combinations yielding delightful sensations.
;he soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and
serves as a relief from the overall spiciness.
<roper sundubu-""igae comes in a traditional earthenware pot designed to retain heat. ;he
egg is cracked into the stew after serving, and cooks inside the bowl.
)aesun *ikdang has the Korean blogosphere bu==ing with appreciation for its ambitious
menu> four types of sundubu ""igae, all for less than 1,222. #/'-% ?onhyun #-dong,
Gangnam-gu +, # #/'-%,- ./' ' 0#( %/1(
(. *amgyeopsal +!,
;he best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party
punctuated by so"u shots, pork strips si==ling on a grill and shouts for @one more serving,
pleaseAB
*erved with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it5s smudged in
ssam"ang +a mi of soybean paste called 5doen"ang5 and chili paste called 5gochu"ang5, or salt
and pepper in sesame oil.
Cul=ip *amgyeopsal in Dongdae serves delicious pork barbecue '( hours a day. *eokyo-
dong, Mapo-gu, *eoul + "#!, $%&,- ./' ' %'%www.bul=ip.co.kr
0. )"a"angmyeon +'(,
Elthough originally a !hinese dish, Koreans have taken the noodles and created a thicker,
yummier version that holds only a vague resemblance to its !hinese predecessor. +;hink of
?ew 9orkers and the wonders theyve done with pi==a.,
4t would not be an understatement to say Korean diets would not be the same without this
dish -- most Koreans eat it at least once a week, and have their favorite ""a"angmyeon delivery
shop on speed dial.
9ang"agang, 112-#0 *insa-dong, Gangnam-gu +)*, +,112-#0,-
./' ' 0(% ''%%
1. !himaek +-,
!himaek, short for @chicken, maek"u +beer,B is actually not a dish, but an institution. ;his
glorious pairing features two surprisingly mundane foods> fried chicken and beer.
?either half, chicken nor beer, is particularly remarkable on its own. Cut their popularity as a
"oint entity demonstrates a glorious combination devoured by millions of Koreans every
weekend.
;he 6rypan in *inchon takes chimaek very seriously> '-' !hangcheon-dong, *eodaemun-gu,
*eoul + ./012, 34 56 '-' 78,- ./' ' %$% &&2&
/. Kimchi *tew +,
E lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative
dishes, which comprise a category of their own.
4n kimchi ""igae, red cabbage kimchi is chopped, sautFed in oil, and cooked with tofu,
cellophane noodles, pork +sometimes tuna,, and other vegetables.
3espite the stew5s debt to kimchi, you know it has come into its own when its served with
kimchi as a side dish.
;ry Gwanghwamun"ip Kimchi )"igae for kimchi ""igae as kimchi ""igae was always meant to be>
obscenely orange and obscenely delicious. (% 3ang"u-dong, )ongno-gu, *eoul + 9:4#
, ;(%,- ./' ' &%$ &&%&
#2. *oy sauce crab +<=,
Gan"ang ge"ang, or crab marinated in soy sauce, can be so addictive that its often
affectionately called @rice thief,B the "oke being that you keep eating more rice "ust so that you
can have more ge"ang since its "ust that good.
*lightly tangy, tantali=ingly bitter, pungent and cold, the taste may come as a shock for first-
timers. Cut among Koreans, ge"ang has been carving out a niche for itself as more of a
centerpiece than a sideshow to other seafoods.
<ro Gan"ang Ge"ang in *insa-dong is over a quarter of a century old. '&-# )amwon-dong,
*eocho-gu, *eoul +><?, @AB'&-#,- ./' ' 0(% (#'1
11. Tteokbokki (CD1)
;his iconic red-orange street food is so popular theres an entire town in *eoul "ust devoted to
the steamed and sliced rice cakes +tteok,, cooked with fish cakes +oden, and scallions in a
sweet and spicy sauce made of chili paste.
!hefs have been known to put all sorts of things inside the sauce, from the black soybean
paste to plain old ketchup. !all us masochists, but one thing is certain> the more pepper, the
better.
*indang-dong ;teokbokki ;own, *indang #-dong, )ung-gu, *eoul ++ CD1EF,
G+# ,
12. Gopchang (H5)
Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded
sections, can be cooked into soups, stir-fried, or grilled.
Grilled, gopchang is yet another important aspect of Korean barbecue culture. !hewy without
being rubbery, its a bit more festive than samgyeopsal, although its still a staunchly earthy
food.
End as most office workers in Korea can tell you, its divine with so"u.
6or something even more out of the ordinary, try gopchang with wine at *eolhalmeoni
Gopchang. ''& Dyo"e-dong, )ongno-gu, *eoul+ IJKLH5, M
''&,- ./' #2 $(/1 #''$
13. Samgyetang (?N)
!ontinuing along the masochistic strain, Koreans have a saying that goes, @fight heat with
heat.B Ghat that means is Koreans love to eat boiling hot dishes on the hottest summer days.
;he most representative of these is samgyetang, a thick, glutinous soup with a whole stuffed
chicken floating in its boiling depths.
;he cooking process tones down the ginsengs signature bitterness and leaves an oddly
appealing, aromatic flavor in its stead -- a flavor that permeates an entire bird boiled down to
a "uicy softness.
Dead over to the popular ;osokchon *amgyetang near Gyeongbok <alace for some healthy
boiled bird--keep in mind, however, that with great fame come long lines. /0-# !hebu-dong,
)ongno-gu, *eoul+ OPQ?N, /0-#,- ./' ' &%& &(((
14. Bibimbap (RST)
;his Korean lunch-in-a-bowl mies together a simple salad of rice, mied vegetables, rice,
beef, and egg, with sesame oil and a dollop of chili paste for seasoning. Elthough Korean
kings from yesteryear would probably be shocked at how the royal dish has become so
ingrained into the palate of the masses, we love how cheaply and quickly we can devour our
favorite lunch.
Cibimbap restaurant Gogung in Myeongdong has a tempting menu of beautifully arranged
bibimbap. #'-#( !hungmu-ro '-ga, )ung-gu +UV, GWX' #'-#(,- ./' '
&&1 %'##
1. Gimbap (T)
;he process of making gimbap resembles the 4talian glasswork technique of millefiori, and
indeed, the finished gimbap often looks too pretty too eat.
*autFed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in
a sheet of laver seaweed +gim,, and then sliced into bite-si=ed circles.
Kkoturi Gimbap has gimbap so good that even the ends +which are usually regarded as
largely useless, like the crusts on a sandwich, are treasured by their patrons. Et least, thats
their claim. H#2# Koggiri *angga, 1#0-# *insa-dong, Gangnam-gu, *eoul + YZ[T,
+, 1#0-# \][^ #2# _,- ./' ' 0#0 #'0$
#1. 3oen"ang +`,
Ghen people think Esian cuisine, they often think soy sauce. Cut soy sauce is actually a
byproduct of this soybean product, a paste made from dried and fermented soybeans in a
process too complicated to describe here.
;his brown, tetured paste is not the prettiest food in the world, and like Eustralian vegemite,
the taste takes some getting used to. Cut once that taste is acquired, good luck trying to make
do without it.
6ew restaurants serve doen"ang on its own, but the *olnamugil 3oen"ang 9esul serves
doen"ang bibimbap. #2%-/ Myeongryun (-ga, )ongno-gu, *eoul +abXc`de,
fg( #2%-/,- ./' ' &(0 (0#1
#/. Daemul <a"eon +hij, I !an try this.
!runchy and filling, Korean pancake tastes best when it comes studded with shellfish,
cuttlefish, and other varieties of seafood, to make haemul +seafood, pa"eon.
End with its traditional companion of Korean rice wine, makgeolli, pa"eon makes the perfect
meal for a rainy day.
<a"eon Elley,B by Kyunghee Jniversity, houses some of the most crowded pa"eon places in
*eoul, and up there at the top is ?ageune <a"eon. #%$-% )egi-dong, 3ongdaemun-gu, *eoul
+ bklij, 34m#%$-%,- ./' ' $'1 $2&&
#$. )"ambbong +no, I ;ry this.
;his dish is the soupier, spicier counterpart to ""a"angmyeon and together they form the core
of Korean !hinese home delivery cuisine.
Cut although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor
the soup are what really demand your attention. Gith copious amounts of chili oil-saturated
onions and other vegetables on top of the noodles, few are able to finish this dish in its
entirety, but many try.
Dongshiwon, Congchun-dong /&#-&&, Gwanak-gu, *eoul +pB, qr s6
/&#-&& ,- ./' //% (%%$
21. !ongg"ks" (tu) # Try this.
;his seasonal dish might taste bland to some, but once you learn to en"oy the subtle flavor of
the bean, you will acquire a taste for this cold, creamy, tetured noodle dish that no other dish
will be able to satisfy in the summer.
End if the pale, spring green "ulienned cucumbers placed on the hand-ground, snow-white
soybean doesnt tip you off, kongguksu is a highly nutritious dish that also happens to be
vegetarian-friendly.
Mat"arang in 3aechi-dong is said to have the best kongguksu south of the river. $/&-& 3aechi
'-dong, Gangnam-gu, *eoul +v*w, 3' $/&-&,- ./' ' 01% $1(1
22. !a$g"ks" (xu) # %an try this.
Cad kalguksu can be very bad. Cut good kalguksu is divine.
Elthough most kalguksu places will add mushrooms, sliced pumpkin, and seafood or chicken
to the basic ingredients of noodles and broth, at the end of the day kalguksu is about the
pleasure of the plain.
9ou cant get much plainer than the !hanyang"ip in )ongno. Cut dont be fooled by its
unsophisticated appearance--this place has been serving kalguksu to the masses since #$10
for '22 a bowl, and shows no sign of slowing down. '& 3onui-dong, )ongno-gu, *eoul +y
)#, z{ '&,- ./' ' &(% #%/(
2. &oen'ang ''igae (`)
;his humble, instantly recogni=able stew is one of Koreas most beloved foods.
;he ingredients are simple> doen"ang, tofu, mushrooms, green peppers, scallions, and an
anchovy or two for added flavor. Edd rice and kimchi on the side and you have a meal -- no
other side dishes necessary.
Ghile its distinctive piquancy might throw some off, that very taste is what keeps it on the
Korean table week after week.
8n"oy a bowl of doen"ang ""igae at ;tukbaegi"ip for a mere (,222, celebrated for its deep and
satisfying flavor. 0-# Gwancheol-dong, )ongno-gu, *eoul +|}m#, q~
0-#,- ./' ' ''10 0&((
2(. Ga$bi (R)
Galbi, which means @rib,B can technically come from pork and even chicken, but when you "ust
say @galbiB sans modifiers, youre talking about thick slabs of meat marinated in a miture of
soy sauce, chopped garlic, and sugar and grilled over a proper fire.
Kf course, beef galbi can be used to make soup +galbitang, and steamed galbi +galbi""im,. Cut
these dishes, while ecellent in their own right, are overshadowed by their grilled leader.
*ure, there are less epensive options out there, but Galbi can be a high-end dish, and the
notorious Cyeok"e Galbi in Cangi doesnt let you forget it. '20-/ Cangi #-dong, *ongpa-gu,
*eoul +R, i 1# '20-/,- ./' ' (#0 00''
2). %h"ncheon *akga$bi (6 R) # +"st try.
Kn the other end of the galbi spectrum is the low-budget student favorite !huncheon
dakgalbi.
4n this dish, chunks of chicken are marinated in a sauce of chili paste and other spices, and
stir-fried in a large pan with tteok, cabbage, carrots, and slices of sweet potato.
Cecause of the tendency of the red dakgalbi sauce to splatter, its common to see many
diners wearing aprons over their clothes as they cook and eat.
Et 1#$ :ib a serving is $,222- add an order of gam"a"eon +potato pancakes, for a break
from the spicy. #2(-/ 3aehyeon-dong, *eodaemun-gu, *eoul + 6R, 3
4 3 #2(-#/,- ./' ' %#% 21#$
2,. -g"''im () # +"st try.
Egu""im, also known as agwi""im, is a seafood dish that consists of anglerfish braised on a bed
of dropwort and bean sprout. 4t is as spicy as it looks> the entire dish is a bright reddish color,
from the chili powder, chili paste, and chili peppers used in the seasoning.
;he white, firm flesh of the anglerfish, which is quite rightly called the @beef of the sea,B is
meaty and filling. End the tangle of dropwort and bean sprout that make up the ma"ority of the
dish arent "ust there for decoration> the dropwort is tart and the bean sprouts crunchy.
;ry the famous agu""im at seafood restaurant Getmaul. <oongwon Cuilding, (($-#1
*eongnae-dong, Gangdong-gu, *eoul +$, (($-#1,- ./' ' (/&
'#2'
3.. /apchae ()
)apchae, a side dish of cellophane noodles, pork, and assorted vegetables sautFed in soy
sauce, makes its most frequent appearances at feasts and potlucks.
;here are no precise rules governing the precise assortment of vegetables in "apchae, but
most recipes wont stray far from the standard collection of mushrooms, carrots, spinach,
onions, and leeks.
*andong gyo"agwan in *insa-dong serves a mean platter of chili pepper "apchae. !ustomers
can also opt for a smaller, less epensive sample of the noodles by going with the
"apchaebap, which is "ust another way of referring to "apchae with rice on the side. 1#0 *insa-
dong, Gangnam-gu, *eoul +&*q, +,
32. Hobak'"k (_) # 0a*ma sho"$* try this.
Nothing says "get well soon" like a bowl of golden porridge.;his viscous,
yellow-orange "uk, or porridge, gets its distinctive color and flavor from the pumpkin, its
namesake and its main ingredient. ;he pumpkin is peeled, boiled, and blended with glutinous
rice flour, and the result is a bowl of porridge so creamy, golden, and sweet that in some ways
it seems more pudding than porridge.
Dobak"uk is often served as an appeti=er to meals, or as a health food> it is supposedly
beneficial to those suffering from intestinal problems. ;he specifics of medicinal science
aside, its not difficult to imagine that this mellow, mildly flavored meal can heal.
3aeyeo, ((-( 9ouido-dong, 9eongdeungpo-gu, *eoul +3, % {
((-(,- ./' ' &/% 12'%
34. 1aengmyeon (() #0a*ma sho"$* try this.
4n Korea we wait for summer "ust so we can start eating naengmyeon every week. ;he cold
buckwheat noodles are great as a lightweight lunch option or after Korean barbecue, as a
way to cleanse the palate. Mustard and vinegar are optional.
Mul naengmyeon, or @waterB naengmyeon, hailing from ?orth Koreas <yeongyang, consists
of buckwheat noodles in a tangy meat or kimchi broth, topped with slivers of radish,
cucumber, and egg, and seasoned with vinegar and Korean mustard +gyeo"a,.
Cibim naengmyeon, or @miB naengmyeon, generally contains the same ingredients, but
minus the broth. ;he noodles are instead covered in a sauce made from chili paste.
%0. 3otorimuk +O[, I <adma can try this +veggi,
;his light brown "ello, made of acorn starch, is served cold, frequently with a topping of
chopped leeks and soy sauce as a side dish, or as an ingredient in 3otorimuk salads and
dotorimukbap +dotorimuk with rice,.
Like tofu, dotorimuk, while nutritious and vegan-friendly, can taste bland on its own. ;he
flavor, which is unique, can only be described as acorn -- bitter rather than nutty. Cut although
dotorimuk may be an acquired taste, most dotorimuk dishes have a host of appeti=ing spices
and condiments to help the process along.
*imhaksan 3otoriguksu in <a"u has a dotorimuk muchim that is spicy, sweet, and fresh. #2$1-
( 3ongpae-ri, Gyoha-eup, <a"u-si, Gyeonggi-do + O[u, m i; &
[ #2$1-(,- ./' %# $(# %1'/
3(. +"*2ish So"p (N) # %an try this.
;his spicy soup has a consistency closer to that of stew. Elthough mashed and boiled to the
point where it is unrecogni=able, chueotang is named for the freshwater mudfish +chueo, that
constitutes the main ingredient.
Cut the selling point of this soup is the coarse yet satisfying teture of the mudfish and the
vegetables -- mung bean sprouts, dried radish greens, sweet potato stems, and most of all
the thin, delicate outer cabbage leaves.
;he chueotang at Gumasan sells authentic *outhern-style chueotang for $,222 a bowl. (%
9eouido-dong, 9eongdeungpo-gu, *eoul +$, % { (%,- ./' '
&/' %'1$
33. 0peongtwigi (m) # Snack.
4f youve ever been lucky enough to get stuck in daytime *eoul traffic, you will see the
ppeongtwigi sellers emerge from nowhere and park themselves in the center of the highway.
;heir fearlessness is a sure sign that your car wont be budging for a while yet.
<peongtwiti is onomatopoeic. ;he ppeong represents the sound that rice makes as it pops,
and there really isnt much else to the snack but that -- popping.
4f youre feeling tired of all the greasy, barbecue-flavored, chocolate-covered, and over-
packaged snacks that most stores stock today, try a handful of this relatively *partan treat. 4ts
unepectedly addictive.
;he best places to find it are at the local seller down the street. 4f you can5t find him, order
online at)angsu Gangnaengi.
3,. 1ak'i bokke"m (8D) # Try this
4n this enduring favorite, octopus is stir-fried with vegetables in a sauce of chili paste, chili
powder, green peppers, and chili peppers -- ingredients that would be spicy enough on their
own, but which all congregate to create one etra fiery
dish. This octopus will set your mouth on fire.
Ghen its done right, the chewy, tender octopus swims in a thick, dark red, carameli=ed
sauce, so good that you can ignore the fact that it sets your mouth aflame to keep eating.
Caetgodong in Gangnam speciali=es in stir-fried baby octopus and squid. ;heir prices are
above average, but then again, so is their taste. <op in at lunchtime to en"oy their slightly
reduced rates. *insa-dong 11%, Gangnam-gu, *eoul +U, +, 11%
78,-./' ' 0#( /22/
Best Resturants in Seoul:
Goraeb"$ (U) 828-! "eoksam #-dong$ %angnam-gu$ &eoul
;he seafood restaurant Goraebul, literally meaning @whale fire,B takes its name from a seaside town in the
northern part of Gyeongsang province where they get their seafood.
Vegitarian Dishes and resturant details:
http://asiaenglish.visitkorea.or.kr/ena/CU/CU_EN_8_1_7.jsp
http://tieso!in"ia.in"iaties.#o/entertainent/hin"i/top$1%/&op$1%$Se'$S#enes$o!$
Boll()oo"/photostor(/*+%,*1%8.#s

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