팥빙수 patbingsuNot spicy

Shaved ice heaped over sweet red bean, with condensed milk and rice cake. Summer only in practice, shared between two, and big enough that it should be.

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

Hotteok being pressed flat on the griddle. The filling inside is molten sugar — it is served far hotter than it looks.

Allergens, honestly

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

우유 uyuMilk

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?

Sweet things, mostly bought standing up

Dessert after a meal is not really the habit here; sweet things are their own outing, bought from a cart in winter or sat down for in summer. Cash is still the safer bet at a street cart, though most now take cards.

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