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Korean Sausages 순대

Jeonju

전주

Dish: Sundae Guk Bab 순대국밥

 

Translation

(Korean)

Korean Sausages: 순대

Soup: 국

Rice: 밥

 

Courtesy of Wikipedia:

Soondae (Korean pronunciation: [sundɛ], also sometimes spelled soondae) is a Korean dish made generally by boiling or steaming cow or pig’s intestines that are stuffed with various ingredients. It is a kind of blood sausage and believed to have been eaten for a long time.

 

 

Squid Sundae dish by Korean Chef:

 

 

 

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Tteokbokki 떡볶이

Jeju Dongmun Market

제주 동문 시장

 

Courtesy of Wikipedia:

Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much more spicy, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.

Learn how to make 떡볶이 from this video by Aeri’s Kitchen!

 

 

 

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Oysters 굴

Noryangjin Fisheries Wholesale Market

노량진수산시장

Courtesy of Wikipedia:

Noryangjin Fisheries Wholesale Market or shortly Noryangjin Fish Market is an extensive farmers fish market in the neighborhood of Noryangjin-dong in Dongjak-gu, Seoul, South Korea. It was established in 1927 as Gyeongseong Susan (경성수산) on Uijuro(의주로) in Jung-gu near Seoul Station and moved to its current location in central Seoul in 1971.

 

 

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