Street food Sundubu Jjigae — the authentic version

The best Sundubu Jjigae I've ever had came from a street stall, not a restaurant. The complex and bold intensity was completely different — more direct and uncompromised. sesame oil was used without hesitation, the way it should be.

the communal banchan side dishes are as important as the main. The a home banchan spread setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. barley tea was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.