After we visited the Changdeokgung Palace, Mr. Ahn Ji-hoon announced it was lunchtime. We pulled up to a charming traditional hanok that had been transformed into a restaurant called Tosokchon Samgyetang.

Today's recipe is Daeji Doenjang Jjigae. We were served this dish on the second day we arrived in Seoul. Soup (guk or tang) or jjigae (stew) is essential to Korean cuisine and is served at almost every meal with rice and banchans. Daeji is the Korean word for pork; Doen = thick; Jang = sauce, jjigae = stew. 

How it all started, and introduction photos of the different countries we have traveled to: Thailand, Myanmar, Laos, Cambodia, Vietnam, and South Korea.