콩나물무침 kongnamulmuchimNot spicy
Soybean sprouts, blanched and dressed with sesame oil. Pale, crunchy and on almost every table in the country.
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 free dishes, identified
You didn’t order these and you won’t be charged for them. What they are changes with the restaurant, the season and the day, so this is a list of the ones you will meet again and again rather than a fixed set.
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