I finally made it back here the other night, largely prompted by your photos of that dinosaur bone galbi soup. It is a very flavorful soup, generously seasoned with salt but just right for me. The bowl looks quite impressive with those two large ribs and thankfully there are those scissors and tongs provided to make eating this easier. I love how often scissors appear on a Korean dinner table, whether to snip apart whole slabs of meat for bbq or impossibly chewy and elastic naengmyeon noodles. I shared this and the same spicy sundae guk as before from my first visit with a friend, as well as the bossam, which was tender with soft but chewy skin still attached, with Napa cabbage leaves softened and pliable from salting, but thoroughly rinsed so it wasn’t unpalatably salty, with a nice spicy radish relish.
My friend does have a dog, and he got the last of the slices of offal we were too full to finish as well as the very last bite of sundae. But not the leftover rib, which i shaved free of its meat into the rest of the soup this morning for my breakfast. I really like moo bong ri. I’m glad i made it back. Thank you for reminding me of it.
