What am I looking at — 54 Korean dishes, read off the menu

Every dish here is one line from a printed book, quoted as printed. Each page gives the Korean, the romanisation, whether it is spicy, and which of the nineteen allergens Korean labelling law names actually appear in that sentence.

Meat you cook yourself

The rest of the grill table

Stews: the pot in the middle

Soups you season yourself

Cold noodles, and the scissors

Hot noodles

The black-noodle shops

Snack shops

Dumplings

Pancakes, and why they turn up when it rains

Fried chicken, and what else arrives late

The free dishes, identified

Sweet things, mostly bought standing up

The 19 the law names

This is only what the sentence above names. Korean stock is built before anything visible reaches the bowl — dried anchovy, clams and simmered bone are ordinary, and soy sauce is usually brewed from wheat as well as soybeans. Ask.