https://kimpaper.github.io/en/tags/stew/ Recent content in Stew on paper.archive https://kimpaper.github.io/images/2026-07-17-daebit-1.jpg https://kimpaper.github.io/images/2026-07-17-daebit-1.jpg Hugo en-US Sun, 12 Jul 2026 08:20:00 +0900 https://kimpaper.github.io/en/posts/diary/2026-07-12-dongtaetang-geoje/ Sun, 12 Jul 2026 08:20:00 +0900 https://kimpaper.github.io/en/posts/diary/2026-07-12-dongtaetang-geoje/ <p>Day two on Geoje Island. Breakfast at the pollack-stew place right in front of our lodging.</p> <p><img alt="Dongtae-tang" loading="lazy" src="https://kimpaper.github.io/images/2026-07-12-dongtaetang-1.jpg"></p> <p><strong>What is it?</strong> Dongtae-tang (동태탕) is a spicy stew made with frozen pollack, tofu, radish, and enoki mushrooms, served bubbling in an earthenware pot. In Korea a hot, spicy soup is a completely normal breakfast — especially the morning after drinks, when it doubles as <strong>haejang</strong> (해장, &ldquo;hangover-chasing&rdquo;).</p> <p><img alt="Dongtae-tang broth" loading="lazy" src="https://kimpaper.github.io/images/2026-07-12-dongtaetang-2.jpg"></p> <p>The pollack flakes apart softly, and the broth is that classic combo of refreshing and spicy at once. Having a place like this next to your lodging is a small travel win.</p>