Korea: Sigol Yachae Doenjang
The morning of Abby's arrival in Korea, CK, Jiejie, and I went out in search of some breakfast. We were looking for something warm and comforting. More specifically, we were looking for cheonggukjang.
Now, cheonggukjang isn't exactly for the faint of heart. Made with ultra fermented soy bean paste, this stew is considered stinky to many. Not to me though. After being introduced to cheonggukjang on my last trip to Korea, I was hooked.
Jiejie had never had it before and wasn't super stoked about trying it, but she gamely looked up a place that served it (apparently there aren't that many in Seoul):
Sigol Yachae Doenjang was this old school restaurant with zero frills:
The only people dining inside were these ahjussis (middle-aged men) all eating alone. That in itself seemed like a super promising sign.
The menu was a sign posted on the wall. Completely in Korean, of course. Thanks to my college Korean classes, Jiejie's Korean drama watching, and CK growing up Korean, we were able to figure it out.
First we were brought an array of banchan:
The cheonggukjang (₩20,000 / $16.89) came in a portion for two:
Hot and bubbling, the cheonggukjang wasn't particularly pungent, which was a disappointment to CK and myself, but a relief to Jiejie. It was still delicious though. There's just something comforting about rice and hot stew.
Since the restaurant had doenjang in its very name, we figured we should actually order what they're known for. Their house signature and the first thing on their menu was a deonjang jjigae and bibimbap combo (₩8000 / $6.76).
The doenjang jjigae (fermented soy bean stew) arrived:
As did the steamed egg that came with it:
But where was the bibimbap (mixed rice)?
It wasn't until nearly the end of the meal that we realized the bibimbap had been on the table the entire time. What we thought were separate accompaniments (the banchan, the rice, and the veggies), were actually all bibimbap components. We felt like complete idiots when we finally understood why they'd brought us this large empty bowl:
Total duh moment.
But at least you won't have to repeat our mistake. Our embarrassment would be worth it if even only one person was helped by our story.
There's always a reason for an extra bowl. Remember that.
시골야채된장
서울특별시 서초구 강남대로69길 11 삼미빌딩 1층
+82-2-3482-7626
Now, cheonggukjang isn't exactly for the faint of heart. Made with ultra fermented soy bean paste, this stew is considered stinky to many. Not to me though. After being introduced to cheonggukjang on my last trip to Korea, I was hooked.
Jiejie had never had it before and wasn't super stoked about trying it, but she gamely looked up a place that served it (apparently there aren't that many in Seoul):
Sigol Yachae Doenjang was this old school restaurant with zero frills:
The only people dining inside were these ahjussis (middle-aged men) all eating alone. That in itself seemed like a super promising sign.
The menu was a sign posted on the wall. Completely in Korean, of course. Thanks to my college Korean classes, Jiejie's Korean drama watching, and CK growing up Korean, we were able to figure it out.
First we were brought an array of banchan:
The cheonggukjang (₩20,000 / $16.89) came in a portion for two:
Hot and bubbling, the cheonggukjang wasn't particularly pungent, which was a disappointment to CK and myself, but a relief to Jiejie. It was still delicious though. There's just something comforting about rice and hot stew.
Since the restaurant had doenjang in its very name, we figured we should actually order what they're known for. Their house signature and the first thing on their menu was a deonjang jjigae and bibimbap combo (₩8000 / $6.76).
The doenjang jjigae (fermented soy bean stew) arrived:
As did the steamed egg that came with it:
But where was the bibimbap (mixed rice)?
It wasn't until nearly the end of the meal that we realized the bibimbap had been on the table the entire time. What we thought were separate accompaniments (the banchan, the rice, and the veggies), were actually all bibimbap components. We felt like complete idiots when we finally understood why they'd brought us this large empty bowl:
Total duh moment.
But at least you won't have to repeat our mistake. Our embarrassment would be worth it if even only one person was helped by our story.
There's always a reason for an extra bowl. Remember that.
시골야채된장
서울특별시 서초구 강남대로69길 11 삼미빌딩 1층
+82-2-3482-7626
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