4.359 Yangjangpi


23 (Fri) March 2012



at Dongbuk Hwagwa Wang

-Changsin, Jongro, Seoul, Republic of Korea-

with MtG, JHJ, HSK

In my most recent post on this restaurant, coincidentally on this same dish, I’d noted with surprise that I hadn’t been there in over 15 months (see 3.078 Yangjangpi) – that was over 21 months ago.

Such a classic night-time view of a bustling alley in downtown Seoul – Dongbuk Hwagwa Wang, at left.

Notwithstanding the recent drought, it remains one of my all-time favorite Chinese restaurants in Seoul.  As I’m leaving for Manila soon, I had to say goodbye.

Jingjiu, my favorite bang-for-buck kaoliangjiu; here, 35,000 won for 500 ml.

This is the only restaurant in my experience that uses mustard oil, rather than mustard paste. It’s initially mixed in to the yangjangpi by the server then left at the table for the customers to add at will based on personal preference/tolerance.

The most potent nasal-heat that I’ve ever encountered, akin to wasabi or horse radish, in contrast to tongue-spicy, like chili peppers – a mere drop, unadulterated, on the tip of a chopstick, completely arrests the upper respiratory system for several seconds.

6 meals remaining in the Cycle.

(See also FOODS)

(See also PLACES)

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