Eating Udon in Seoul
Originally posted on March 23rd, 2014.
Last week I met my Korean friend who I knew from the my Summer Session in the last semester for lunch.
We went to a Japanese Udon place near the Campus.
I ordered a warm Udon noodle soup with thinly sliced pork meat, crispy fried garlic slices and Chinese chives. Both soup bases are made of the dashi stock. For the dashi stock dried bonito flakes and kombu seaweed are used. Udon soups are always very light and really tasty. You want to drink the whole soup until the last drop. 😃
