Seoul Food

A few (!?) more photos taken by Tanner during his stay, capturing some of the food we ate.  Thanks old chum!

뼈해장국, hangover soup, at 청진동, a popular restaurant chain

These three photos show seafood awaiting a gastronomic fate in Guro-gu

My French coffee at Gecko's Terrace, Itaewon

영고치, Chinese style lamb skewers in Bongcheon

The manager of preceding lamb restaurant

삼겹살, samgyupsal at 찌개마을 or Stew Village, in Insadong

Some 반찬, banchan, to go with our samgyupsal: seasoned bean sprouts

소금구이, sogeumgui, or salt pork, at 새마을식당, New Village Restaurant in Gangseo-gu cheong

More banchan, pickled onions: Tanner had three bowls

Cow's liver, stomach lining and kidney (?) , meant to be eaten raw

곱창,gopchang, cow offal, for which the preceding two banchan were provided. The restaurant is named 한우곱창전문, Hanu (or Korean Beef) Gopchang Specialists

볶음밥, fried rice, being prepared in the griddle used to cook our gopchang.  Crispy and delicious, though I personally can do without the added seaweed

Korean comfort food, 부대찌개, budae jjigae literally means army base stew . This is the Heungbu variety as served at the Nolboo chain

So, those are the culinary highlights of Tanner's Seoul experience.  We didn't have time to try everything, and he wanted a couple of dishes repeated (the haejangguk and yang gochi in particular).  No boshintang, nor beef galbi, and no hong-eo, haha.  I did try to tempt him with sundaeguk, but once I had to tell him what "headcheese" is, he shied away ...  Still, we covered most of the highlights, ate well, and left him wanting for more.  Come on back, TB, the city has refilled its soju stocks.

Oddly, I've come over all peckish.