떡볶이 tteokbokkiHot

Cylinders of rice cake in sweet red sauce. Sweet first, hot second, and hotter the longer it sits. The single most common snack in the country.

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

Sundae, sliced. The speckled cross-section is glass noodle, not meat.

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?

Snack shops

Bunsik shops are small, bright, cheap and open all day. Everything on this page is made to be eaten standing up or at a narrow counter, and nothing on it needs a companion. This is where to go when you are alone and hungry at an odd hour.

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