by Troy Zitzelberger Some times you just crave some thing spicy and I think that I have finally found it. GOP CHANG BOKKEUM!!! Finally, I have found a spicy dish that can make my mouth feel like a kiln. Of course, I’m still searching for the fare that can take it up to the incinerator level, but this will do for now. Gop- chang bokkeum (₩ 24,000) is a spicy stew made from intestines, soondae (intestines stuffed with noodles or rice and pig's blood), various veggies (onions, zucchini, and onions), vermicelli noodles and chili peppers all fried together in a large wok right at your table. It was a bit much for my Korean friend to handle. I grinned and let out a devilish chuckle as he attempted to cool his mouth off with water. What he needed was milk, but there was none in sight. So he settled for Makgeolli which, surprisingly, did the trick. For me, this Gop-chang bokkeum was just spicy enough to delay my desire for fire. On the scoville heat scale, I would rate it ...

YK Nothing Special Here, just beer, snacks and turnip About a week ago I went to Madak over by Nambu Terminal for some fried chicken and smoked chicken topped with YK. The place is pretty new (they just opened in 2009) and they are known for their finely minced garlic that they serve with their chicken. Besides the garlic, it's your typical chicken place that has beer, radish cubes, and puffed snack balls. It's not overly expensive either. The Minced Garlic You might think that the garlic is a gimmick, but I must say that it is not. The garlic has been minced super fine and they put something on it (I haven't figured out what it is, but I figure it must be a mixture of vinegar and lemon juice that they mix into the garlic and then rinse off). Whatever the process for making the garlic is, I must say that it works. It's not pungent and pepperminty (the garlic in Korea tends to pack quite a punch). I could have eaten the garlic just by itself, but it went very ...