Food: Cliché ribs and everything else (yummy!)

Ol' Chinese engineer ShenLing is leaving for home. So he brought us out to dinner on Thursday night at this cool Korean barbeque place called Danjichon (단지촌) in Suncheon. We chowed down on barbequed pork ribs (Doaeji galbi, 돼지갈비).

(Read: F.R.E.E.M.E.A.L.)

OK ... barbeque is pretty standard foodstuff in Korea. Almost every one else in the world knows about Korean barbeque anyway. If you don't already know how people eat barbequed meat in these parts of the world, I figured that you'd know by now, if you've read my previous post on the barbequed duck...

(Y.A.W.N.)

That's the reason why I never blogged about barbequed beef or pork. SO, today's post is not about the barbeque we had.

The stars of this post (instead) are the side dishes at Danjichon ~ all spread out on your table whether you order it or not.

^1.Sweet red bean goo, or "Pat-chuk" (팥죽) is served as starters. This can also be taken as a complete meal, but of course, in much larger quantities. Usually, in our beloved Jeonnam province, the beany sweet paste comes with flour noodles, and is taken with a dash of salt. Yes, you read right: SALT!

^2.Carrot cake... or is it? Anyway, it's a bit of a sweet fill-in when you get tired of all the other salty stuff

^3.Clam soup... We got plenty of clams down where we are. Good source of aphrodisiac ~ No wonder we've got so many love motels in the area!

^4.Soft shell crab, which I (erm) believe are RAW! But anyway, it's under so much sweet chilli paste you can't tell anyway. I love it ~ shell and all!

God bless Danjichon!