부대찌개 budaejjigaeHot
Ham, sausage, baked beans, tofu and sliced cheese in a wide red pot, boiled at the table. Instant noodles go in near the end. Ordered by the portion, never for one.
Allergens, honestly
Korean labelling law names nineteen. These are the ones the sentence above names:
- 우유 uyuMilk
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?
Stews: the pot in the middle
A jjigae is thick, salty and meant to be eaten with rice rather than drunk on its own. It arrives bubbling in one pot for the table, and everyone spoons from it. Rice and side dishes come with it without being ordered.
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