김치전 gimchijeonMild

Chopped kimchi in the batter, so the whole pancake is pink and sour. The one that goes with makgeolli by default.

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

Haemul-pajeon. The batter is only there to hold the spring onion and seafood together.

Allergens, honestly

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

밀 milWheat

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?

Pancakes, and why they turn up when it rains

Jeon is anything bound in batter and fried flat. Koreans eat it when it rains, and enough people say the sound of frying resembles rain on a roof that you should expect the pancake shops to be full on a wet afternoon. It is drinking food more than a meal.

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