In the magical and mysterious, far-flung land of Seoul, South Korea, there are a seemingly insurmountable variety of selections available for your culinary delight. You can grab a steaming hot cup of Americano from your local train station or Starbucks, then mow through some fresh-off-the-griddle gyerrangpang, these addictive little sweet breads with a fresh egg on top, then stop for sushi for lunch and Italian for dinner...or switch out the different variables for whatever combinations of foods you personally enjoy, whether it's thai, slow-cooked American-South style barbeque, tacos... This was not always the case, though- the Korean peninsula has gone through a lot over its many centuries of civilization, and a hearty resiliency and ingenuity have become a point of pride in the people. After the Americans began to occupy the country during the height of the Korean war, then lingered after the tentative ceasefire took hold, their culinary presence spread, from dishes to canned goods ready to use, and were adopted by the locals. The continued presence and popularity of American fast food chains, like McDonald's and Taco Bell, demonstrate this fact to this day, but subtler influences remain, like the almost perverse love of Spam that can be found from Seoul to Okinawa, Manila to Hawaii... all places where a strong American army presence has lead to the introduction, and then infiltration and acceptance of processed tinned meats and other Americanized foodstuffs into the local cuisines. 
Budaejigae, or Army Base Stew, is a self-aware epitome of this phenomena, utilizing ubiquitous Korean foods like kimchi, gochujang, and local vegetables tossed into the pot with hot dogs, baked beans, spam, ramen, and maybe a slice (or three) of good old American processed sliced cheese for good measure. There are a billion different ways to make budaejigae and nearly as many different restaurants to choose from when trying to find a place to try it. You can also buy it in premade instant ramen form, heavily leaning into the popular role instant ramen noodles typically serve in soaking up the flavorful broth left in the pot at the end of the meal. It's a satisfying hodgepodge of sweet, savory, spicy and creamy, and this particular vat of goodness was enjoyed with a coworker during our lunch break, not far from Ssamziegil in Insadong area of Seoul. It was a delicious and filling lunch, and budaejigae combines comfortingly familiar flavors with Korean seasonings in a way that I think most any American could enjoy, were they brave enough to try it.
Be brave, my friends. Try all the things!
Since a girl cannot live by stew alone, I had this eggy bread for breakfast earlier in the day. I had a long commute and needed something to get me through the morning! I also enjoyed this cakey little dessert one of my coworkers shared with me.
Always nice to end your meal with a nice hot cup of freshly made coffee, right? These little machines can sometimes be found in little restaurants or offices around Seoul, though they're not always this, uh, vintage. Solid cup of coffee, all things considered.
Until next time!
💗
XOXO,
NAU
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