I also tried Yukgaejang (육개장), a spicy beef and vegetable soup. It’s made with beef brisket, mushrooms, onions, mung bean sprouts, garlic, and Korean hot pepper flakes (Gochugaru, 고추가루).
Another dish I had was Japchae (잡채), which is stir-fried glass noodles with vegetables and a protein like pork, beef, or chicken. It’s made with soy sauce, mushrooms, carrots, spinach, and onions. It even came with a soft, steamed bun (Chinese flower bun) on the side!
Jjajangbap (짜장밥) – This dish was warm, sticky rice covered in a thick, glossy black bean sauce. I could taste bits of tender pork, soft onions, and crunchy cabbage. The fried egg on top added a creamy texture, and the yolk drizzled when I cut the egg open, coating the dish. At first, the taste was unfamiliar, and I wasn't sure if I liked it. But after a few bites, I got used to the slightly sweet flavor—though I still think it's a bit sweeter than I prefer!
Yukgaejang (육개장) – Trying this spicy beef soup felt like a warm hug on a cold day, which was perfect because it was freezing outside! The broth was rich with heat from red pepper flakes. The shredded beef was very tender and practically fell apart in my mouth. The mushrooms and bean sprouts also added a slight crunch. It was spicy, but not in a "burn-your-tongue" way—more like a mix of tasty spices that warmed me up from the inside.
Japchae (잡채) – The first bite of Japchae was chewy and slightly slippery because of the glass noodles, but they're packed with a deep, savory-sweet flavor.
