I had a meal at a famous gondre-bap restaurant in Gangwon-do!
The sides — spicy stir-fried pork (jeyuk-bokkeum), soybean paste stew (doenjang-jjigae), grilled deodeok root, and various seasoned vegetables — all complemented the gondre stone pot rice perfectly.
After scooping out the rice, I poured hot water into the stone pot and scraped out the crispy nurungji (scorched rice) to drink as sungnyung, which was a comforting and delicious way to finish the meal.
One of my favorite things about dining in Korea is this complimentary bowl of ‘Juk’ (porridge) served before the meal. It’s so creamy and savory that I honestly find myself scraping the…
In Korea, there’s a legendary place called “Kimbap Cheonguk” (Kimbap Heaven). It’s a local diner where you can find hundreds of dishes, but their specialty is, of course, the freshly rolle
Swapping white rice for brown rice and adding some lean protein with chicken breast. It’s simple, but I’m feeling motivated to stay on track. Keeping it consistent is the goal!
