It’s a love-hate relationship when it comes to Korean food. On the one hand, dining gets boring when options revolve around rice, kimchi, jjigae, and grilled meats. On the other hand, because Korean food has a certain “flavor” to it — fermented gochujang (chili paste), doenjang (soybean paste), you start craving for it when you’ve been away.
I swear, when I returned from my one-month South East Asia trip, the first thing I did was visit our neighborhood Korean chain restaurant and ordered jjigae.
Sherry’s Top 15 Must-Eats
