SEOUL FOOD
my first meal in South Korea. I had just arrived in the country, fresh out of college and ready to begin a job teaching English. My new boss had whisked me from the airport to a barbecue restaurant, where I’d watched in panic as mounds of beef appeared on the tabletop grill. I didn’t eat red meat, and I was worried about offending him. Also, I was famished. Just then, a trampoline-size—the iconic, shared side dishes served with most Korean meals—had begun.
