imanjung.blogspot.com

Before our trips to Korea, my knowledge of Korean food was pretty much limited to  kimchi ,  bulgogi , and  japchae . My exposure to the cuisine never really went beyond that in spite of having several Korean friends, including a Korean roommate for a couple of years. I think part of it is due to how damn good Korean barbecue is. It’s so delicious that it was pretty much all I ever looked for when eating at Korean restaurants. Bulgogi for my main course, and a plate of japchae on the side. That was it. But thanks to our two trips to Seoul, in 2015 and 2017, my Korean food vocabulary has expanded to over 40 dishes. As delicious and universally appealing as Korean barbecue is, I’ve learned that there’s so much more to the cuisine than just bulgogi and  galbi . Things like  ganjang gejang ,  jokbal , and  naengmyeon aren’t as well known outside of Korea but they are dishes well worth flying for. Ganjang gejang was particularly memorable. After waiting two years to try it, you’d think