Want to survive winter in Korea? Here’s 10 dishes to help you do it. Almost makes me wish I didn’t live in SoCal (emphasis on *almost*). My go to favorite are the sweet potatoes. They sell them on street corners and I gotta tell ya, they really are woodfire roasted. YUM!

Jajangmyeon (noodles with black soybean paste) is my comfort food. It brings back memories of growing up in Seoul. Still today, in Korea, you can get Jajangmyeon delivered anywhere and anytime of the day. Plus, they give it to you with real plates, etc., and come pick up the dirty dishes later. Good service and very environmentally conscious.

Great find, Daniel. Here’s episode 1 of the Kimchi Chronicles.

Kimchi Chronicles - Episode 01 Intro - “The Kimchi Chronicles Begin”
An introduction to the basics of Korean cooking starting with, of course, kimchi. Jean-Georges and Marja are joined in the kitchen by their real-life neighbors, actors Hugh and Deb Jackman. Together they prepare two iconic Korean dishes—bibimbap and beef bulgogi and check out barbeque that can rival Texas. The Chronicles Begin will also take a look ahead at the remaining twelve episodes of Kimchi Chronicles. Tune in to see if Wolverine can handle the heat of the Korean kitchen.

Even I don’t eat this! It’s beondegi, or silk worm larvae. Here’s how Robguv describes it on http://matadortravel.com/traveler/robguv/blog/life-changing-korean-food:

“The abhorrent bondeggi, the larvae of the silkworm, is stewed for what smells like an age and then dished up to locals and unsuspecting foreigners alike. At its very best it smells and tastes rancid, nauseating and utterly unwholesome. The single one I put into my mouth burst upon impact with my teeth, even though I tentatively bit into it, and spewed its bitter tasting liquid into my mouth. The liquid coats your mouth for what seems like days and no amount of soju, beer or paint thinner will move it. The musty, rancid old insect carcass would benefit from a healthy dose of chilli paste, then, and only then would I even consider breaking my one hundred meter exclusion zone.”