된장찌개 doenjangjjigaeNot spicy
Soybean paste stew. At a grill house this comes at the end with rice, and ordering it is how you signal the meal is winding down.
Allergens, honestly
Korean labelling law names nineteen. These are the ones the sentence above names:
- 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?
The rest of the grill table
Meat is only half of what lands on the table. The other half arrives unasked, and knowing what it is for saves you from eating a wrap ingredient as a salad.
It also turns up under “Stews: the pot in the middle”.
What to say
볶음밥 주세요.
bokkeumbap juseyo.
Fried rice, 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