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Miyeokguk (Korean Seaweed Soup): An Everyday Korean Meal and a Traditional Food for Birthdays and New Mothers

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Today I had miyeokguk, Korean seaweed soup. It is one of those very familiar home-style soups for Koreans. The sesame oil gives the soup a pleasant nutty aroma, and adding ground perilla seeds makes the broth thicker, richer, and even more savory. Miyeokguk also varies depending on the region and the family making it. Beef is probably the version most people think of first, and when I lived in Seoul, beef miyeokguk was the type I saw most often. In Gyeongsangbuk-do and Gyeongsangnam-do, however, I have also seen miyeokguk made with flatfish. Coastal regions of Korea have their own seafood versions as well. Years ago, when I visited Gangwon-do, I even saw miyeokguk made with sea urchin roe. Sea urchin itself was expensive, and the broth was fairly light, so personally I was not sure whether I liked it enough for the price. Thinking about it now, I also remember seeing miyeokguk made with mussels a long time ago. This is one of those Korean soups that can change quite a lot dependin...
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What to Eat with Soju: Pizza and Spaghetti

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Recommended Soju Snacks: Pizza and Spaghetti A few days ago, I had a glass of soju with some leftover Ottogi pizza and Ottogi spaghetti. Frozen pizza and spaghetti are surprisingly affordable options when you want something simple to eat with soju at home. Ottogi frozen pizzas are sometimes available for around 9,900 won for two, so I occasionally keep a couple in the freezer. On this particular day, I heated up just a few slices of frozen pizza and ate them with spaghetti. Why Are Pizza and Spaghetti Good Snacks with Soju? Just like the popular combination of fried chicken and beer in Korea, pizza and spaghetti are usually eaten with beer. I do not drink much wine, so I cannot really comment on that pairing, but personally, I think pizza and fried chicken also go very well with soju. More precisely, ordinary diluted Korean soju does not have an especially strong aroma or flavor, which makes it relatively easy to drink with many different kinds of food. People often say th...
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A Korean Market Food I Personally Would Not Recommend: Yachae Gopchang

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Jongno Sinjin Market near Dongdaemun Station shows a very local side of Seoul. Jongno Sinjin Market Near Dongdaemun Station Near Dongdaemun Station, there is a traditional market area called Jongno Sinjin Market. Like many older Korean markets, it has small restaurants, street-style food stalls, bright signs, red plastic tables, and a very local atmosphere. For visitors who want to see a less polished side of Seoul, this kind of market can be interesting. It feels different from department stores, shopping malls, or famous tourist streets because people are eating, drinking, and talking in a more ordinary local setting. But not every Korean market food is easy to recommend to foreigners. Some dishes are very local, very strong in flavor, and difficult to enjoy if you are trying Korean food for the first time. Yachae gopchang is stir-fried pork intestines with vegetables, often served on a hot metal pan. Yachae Gopchang: A Strong...
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Hanwoo Beef: The Expensive Korean Food Many Koreans Still Cannot Eat Freely

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Hanwoo often looks premium before it is even cooked. (1) Hanwoo Is Famous, but Not an Everyday Food For many people outside Korea, Korean beef may sound like something luxurious, famous, and easy to find in a country known for food culture. But for many Koreans, Hanwoo beef is not an everyday food. I have lived in Korea all my life, but I cannot say that I have often eaten Hanwoo as much as I wanted. Even now, when Samsung and SK hynix are global companies and Korean dramas, music, beauty, and food are known around the world, Hanwoo still feels like a food that many ordinary Koreans approach carefully. Depending on the cut and grade, a small portion can be close to 20,000 Korean won per 100 grams. That means Hanwoo is not just beef. In Korea, it is often a symbol of celebration, income level, family events, gifts, and sometimes social pressure. The marbling is one reason many Koreans associate Hanwoo with luxury. (2) The Beauty of Marbling and the Weight of Price ...
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Review of Wonhalmeoni Garlic Bossam: A Korean Boiled Pork Dish Worth Introducing to Foreign Visitors

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Wonhalmeoni Garlic Bossam Review: How to Eat Korean Bossam Like a Local A detailed English review of Wonhalmeoni Garlic Bossam, explaining Korean boiled pork slices, kimchi, garlic sauce, rice cake, leafy wraps, and the best way for foreigners to enjoy bossam. Opening the Takeout Box: Korean Boiled Pork Slices Sliced Korean boiled pork from Wonhalmeoni Garlic Bossam. When I opened the takeout box of Wonhalmeoni Garlic Bossam, the first thing that stood out was the sliced boiled pork. Bossam is one of Korea’s classic pork dishes, and unlike grilled pork belly or barbecue, it is usually made by boiling pork until it becomes tender and moist. In English, it can be described as Korean boiled pork slices, but the actual experience is more flavorful than that simple description. The pork is cut into thick, satisfying pieces, and each slice has a good balance of lean meat and soft fat. This balance is important because bossam should not feel dry. It should be t...
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