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.
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.
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.
Four pieces of huge, fluffy bread were served with freshly made whipped cream, a healthy drizzle of syrup, and four different kinds of berries (all within the same color-palette).
In a neighborhood of cheap fried chicken and expensive international cuisine, Muwol Table is a must-eat for the trendy eater on a budget.
Slices of mango, vanilla ice cream, gooey rice cakes, and rich cream were served upon a bed of shaved ice. Within the first few bites of sugary goodness me and Cain were less cranky, less hot, and more likely to have a nice day together.
Within every bowl of ramen is a steaming solar-system of broth, noodles, green onions, and pork that, if done right, can create a microcosm of a just universe.