All dishes

보쌈 bossamNot spicy

Boiled pork belly, sliced, eaten wrapped in cabbage leaves with a pile of seasoned radish. Same idea as jokbal, plainer meat.

Quoted as printed, from the chapter on reading a Korean menu.
A half-and-half order. Sauced on the left, plain on the right, one box, one price.

Allergens, honestly

Korean labelling law names nineteen. These are the ones the sentence above 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.

이 국물에 멸치나 조개가 들어 있어요?

i gungmure myeolchina jogaega deureo isseoyo?

Is there anchovy or shellfish in this broth?

Fried chicken, and what else arrives late

Fried chicken here is its own industry, eaten late, usually with beer, and delivered to places other countries would not deliver to. It comes with pickled white radish cubes, which exist to cut the fat and are not optional in any real sense.

What to say

반반 주세요.

banban juseyo.

Half and half, please.

Ordered from the same page of the menu

This is one line of a longer book

The chapter this came from runs to sixteen pages, and the allergy chapter next to it explains what the nineteen leave out. Both are in the guidebook.

See the guidebook