On a freezing, gusty Saturday in January, my sister and I were out exploring in Seoul, South Korea. We had spent the afternoon shopping in an enormous outdoor market just outside the ancient east gate of the city. After hours of traversing the narrow, bustling alleys in the frigid cold and wind, we went out in search of something spicy and boiling hot to take the chill out of our bones.
One of our teachers had told us about a restaurant outside of Yongsan that was famous for a unique dish created during the Korean war, when American soldiers introduced local cooks to some American staple ingredients of the
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