해장국 haejanggukMild

Literally the soup for the morning after. Recipes differ by shop; what they share is that they open early and are built to be eaten by someone who was out late.

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

Seolleongtang. It tastes of very little until you salt it — that is the dish working as intended.

Allergens, honestly

The sentence above does not name any of the nineteen. That is not the same as there being none.

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?

Soups you season yourself

A tang is a one-person bowl, not a shared pot, and several of them arrive deliberately unsalted. That is not an oversight. Salt, pepper and a spoonful of red seasoning sit on the table so you can take the broth where you want it. Taste first, then season.

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