Tagged: what to eat
From fall foliage to roadside eats that send cinnamon and nutty aromas into the air, there is so much to enjoy for the short time...
While I would probably raise my child very similarly to my sister if I were married to a fellow westerner, I’m married to a Korean man and so blending our cultures to make us both comfortable is a huge priority around here.
While it looked similar and it had duck as the main ingredient, it wasn’t as thick as the oritang that I had become accustomed to eating in the north. My father-in-law explained that this was actually oritang and what I had wanted based on my description was oribaesuk (오리백숙). I had never heard of the latter and was sure that my teacher friends had always ordered the former, but it seems there is quite a difference.
Mangwon Market is our local traditional market. It’s nothing fancy like Gwangjang Market downtown with its rows of food stalls, vintage section and Hanbok section but, Mangwon Market has some good eats and it’s within close proximity to Hongdae and the Han River so it’s easy to stop by, grab some food and be on your way.
Fermented soybean paste soup, or deonjang jjigae (된장찌개), is one of those very common soups to see on restaurant tables as well as in the home. It’s one of those soups that also might take a little time to get used to with it’s salty taste.
Janchiguksu 잔치국수 is a common meal in Korean homes while also common at wedding buffets and other major events. It’s a warm and light soup that fills you up without weighing you down. It is one of my all time favorites that I could eat anytime. It’s a pretty straightforward noodle soup with fish broth and some vegetables to top it off. It’s a good basic Korean soup to learn and from there, you can shoot for the more difficult stews.