Jadu Life~

New here? This is the sixth article in our Banchan Deep Dive series: one Korean side dish per article. If Korean restaurants are new to you, start with Part 1 and Part 2 of the Survival Guide, then the rules for eating banchan . Today's dish is the one on that little tray you have almost certainly finished without learning its name. ALLERGEN PANEL Oi-muchim (오이무침) · Seasoned Cucumber CONTAINS (AS TYPICALLY SERVED) SESAME sesame oil and toasted sesame seeds are both standard, and neither is optional in practice CHECK THE KITCHEN SOY FISH the standard seasoning is chili, garlic, vinegar, sugar and sesame, with no soy sauce and no fish product at all. Some kitchens add a little soy sauce or fish sauce. Worth one question if it matters. DIETARY ✓  Vegetarian and vegan in its standard form. Ask only about fish sauce. ✕  Not reliably gluten-free. The cucumber is fine. Soy sauce, when a kitchen uses it, is...

New here? This is a Menu Deep Dive: one Korean main dish per article. If Korean restaurants are new to you, start with Part 1 and Part 2 of the Survival Guide. The reading trick that turns most Korean dish names into instructions is in the menu decoder . And the story this one owes: a night in Chicago that ended with a promise to explain what Bob ate . This is that explanation. ALLERGEN PANEL Korean Fried Chicken (치킨) CONTAINS (AS TYPICALLY SERVED) WHEAT SOY SESAME the coating is a starch and wheat flour premix, and every sauce on the menu except the plain one is built on soy sauce or a chili paste that is itself usually brewed with wheat CHECK THE KITCHEN EGG DAIRY batter premixes are proprietary and differ by chain · the powder-seasoned styles are usually built on cheese and milk solids · fryer oil is shared with everything else that is fried DIETARY ✕  Not vegetarian. ✕  Not gluten-free...

New here? This is a Menu Deep Dive, one Korean dish at a time. If Korean menus still look like a wall of words, start with the decoder , and if you want the story of one family learning all of this from zero, start at Part 1 . -GUK 국  Miyeok-guk is a guk: everyday soup, mostly broth, served in your own bowl beside your rice. Read the whole decoder . ALLERGEN PANEL Miyeok-guk (미역국) CONTAINS (AS TYPICALLY SERVED) SESAME SOY the seaweed is sauteed in sesame oil and the seasoning is soup soy sauce CHECK THE KITCHEN BEEF FISH SHELLFISH the broth is the variable: beef is standard, mussel and anchovy versions are common, Jeju makes it with sea urchin DIETARY ✓  Vegetarian versions exist; the standard bowl is not. Ask about the broth. ✓  Usually no wheat: traditional soup soy sauce is brewed without it. Commercial kitchens vary, so ask if it matters. SPICE Zero out...

New here? This is the eighth article in our Menu Deep Dive series: one Korean main dish per article. If Korean restaurants are new to you, start with Part 1 and Part 2 of the Survival Guide. Last time we built the menu decoder , the reading trick that turns most dish names into instructions. And three articles ago, the closing line of japchae named today's dish out loud. This is that article. ALLERGEN PANEL Bulgogi (불고기) · Marinated Beef CONTAINS (AS TYPICALLY SERVED) SOY WHEAT SESAME the marinade is built on soy sauce and sesame oil, and standard Korean soy sauce is brewed with wheat CHECK THE KITCHEN FRUIT MUSHROOM Asian pear is standard in the marinade and some cooks use kiwi or pineapple instead · mushrooms are standard only in the broth version, along with sweet potato noodles DIETARY ✕  Not vegetarian. The beef is the dish. ✕  Not reliably gluten-free. The problem is the soy sauce, ...