A common hangover cure in Korea is Mung Bean Sprout and Rice Soup (Kongnamul Gukbap 콩나물국밥). Mung Bean Sprouts are rich in vitamins and antioxidants, so they are a natural way to help you get rid of the bends after a night of drinking. Jeonju (a south-western city in Korea) is famous for this dish. Jeonju-style Kongnamul-gukbap is served with a sunny-side-up egg. You add some of the rice and the beansprouts to the egg and then mix and eat it. The egg yolk will coat your stomach to relax it and so will the hot soup. Overall, this dish is very mild in taste. The flavoring agent to this soup is salted shrimp. These little shrimps add texture and seasoning to this mild dish. Kongnamul-gukbap really works to cure hangovers. When I'm really out of it after a night of drinking, it's my godsend. Oh, the dish is also good if you are not hungover as well. Dan

Thick Rice Pasta in a Sweet-Spicy Sauce with egg, fish cake, and veggies. Dan

I don't know why, but when it gets super cold, I just love to eat spicy squid. In Myeongdong, this place has been around for 60 years because it serves great squid. I don't think much has changed and the woman sitting in the foreground has probably been working at this place for a long time. Here's a close-up of the squid. It's eyebrow searingly spicy and a bit chewy. The sauce has a tangy sweetness to it as well. I guess that's what keeps the place so popular. Here is the full meal. Close-up of the tenacles and bean sprouts. The crunchyness is a great contrast to the chewyness. It's not super spicy. It's down one of the main alleyways in Myeongdong. The best way to find it is to ask the locals for Halmae Nakji. Dan

Al Bap Kanjang Gaejang 간장게장 (Kanjang gaejang)/ Crab Marinated in Soy Sauce Fresh crabs are marinated in soy sauce seasoned with garlic, red pepper, ginger, and green onion. The sauce is brought to a boil and cooled and poured over the crabs until the crabs are pickled. The soy sauce ferments and tenderizes the crabmeat and gives it a gelatin like texture and flavor. 알 밥 (Al Bap)/ Fish Roe served with Rice and Vegetables in a Sizzling Stone Bowl Tiny fish eggs are served over rice along with various vegetables such as kimchi, radish, seaweed, chopped crab, and cucumber. The dish is served in a sizzling stone bowl called a dukbaeggi (뚝배기). The eggs are mixed with the rice and the vegetables and cooked by the stone bowl; the eggs have a crisp popping sensation as the dish is eaten.