Soon enough, Jessye and I were getting our asses kicked, in tandem, as we huffed and puffed, moving at a snail’s pace.
On the outskirts of Itaewon, the hustle and bustle of the main stretch quiets down, and within the sprawling alley ways you can stumble upon some truly unique and international parts of Seoul.
Seoul has all of Taiwan’s top chains, three of which I will look at in this post: Gongcha, Hot-Star Chicken, and Din Tai Fung.
With dumpling recipes passed on from mother to daughter for generations, Jaha Son Mandu uses a rustic meal and transforms it into an elegant delight.
In the Republic of Korea, K.F.C. means one thing and one thing only:
Korean Fried Chicken.
I am of the firm opinion is that some of the best food in the world is created by poor people who are forced to get creative with what they have.
Inside the boiling pan were sea-glass noodles, vegetables, lots of green onions, and beef ribs (still on the bone) in a delectable murky brown broth.
Was this a bubbly middle finger from a delegation of endangered animals to the bourgeois humanoids? A critique of capitalism gone wrong? A shrine to capitalism gone right? I don’t know. I’m still grappling with it now.
WINE KIKI is in the Hongdae area, and is a great place to hang out with friends if you are looking for something outside the usual soju (소주) and maekju (맥주) combo, albeit a bit more expensive.
Cain feels stone-age joy.