불고기 bulgogiNot spicy

Thin beef in the same sweet soy marinade, cooked in a shallow domed pan with onion and mushroom. Ends up closer to a stew than a grill, and it is the safest thing on this page for a child.

Quoted as printed, from the chapter on reading a Korean menu.

Samgyeopsal on the grill, with kimchi cooking beside it — the kimchi is meant to be eaten hot, off the same grill.

Allergens, honestly

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

쇠고기 soegogiBeef
대두 daeduSoybeans, and the sauces and pastes made from them

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?

Meat you cook yourself

A grill sits in the middle of the table and the raw meat comes out on a plate. You cook it. Staff will often step in to cut and turn it, especially early on, and that is help rather than a correction. All of these are ordered by the portion, so a table of two orders two.

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