Sharing a collection of restaurants from my trip to Korea

I had instant tteokbokki at Sindang-dong Tteokbokki Town. It is the old-fashioned style where you put rice cakes, fish cakes, ramen noodles, and dumplings into a pot and boil them; adding jjolmyeon noodles is a must. Finishing off with fried rice completes the full tteokbokki course.

I had dinner at the original restaurant in the Dongdaemun Chicken One-Pot Alley. A whole chicken is served in a clear broth; you dip the chicken in the spicy seasoning paste and finish with kalguksu noodles and rice porridge. It is perfect for nourishing the body in the winter and as a side dish for soju.

I ate briquette bulgogi in the pork bulgogi alley of Chilseong Market. Pork marinated in gochujang is grilled over briquettes, resulting in a rich smoky aroma and a sweet and spicy flavor. When eaten with lettuce wraps topped with garlic, two bowls of rice are the minimum. It is a place that feels cozy, complete with its market atmosphere. The pork bulgogi in the Chilseong Market area is prepared by placing meat marinated in gochujang on a grill over briquettes; as the marinade drips, the smoke permeates the meat, leaving a strong smoky flavor. Since the marinade is sweet, it burns quickly if left for too long, so it is best not to put too much on the grill at once. Because it is located in an inner alley of the market, some spots have poor ventilation, so it is better to be prepared for the smell to cling to your clothes.