Soju
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How I eat dwaeji-galbi in Korea: saeng-galbi with salt first, charcoal grilling, small ssam, somaek, and mul-naengmyeon to finish.
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Sannakji is famous for still moving on the plate, but Koreans usually don’t treat it like a food challenge. Here’s how we actually eat it, what it tastes like, and what I personally prefer if taste matters more than the experience.
