A 3-Day Gastronomic Journey with My Nephew from Canada
During the three days my nephew visited from Canada, our main mission was simple yet grand: “What should we eat?” Since it’s been a while since his last visit, I wanted to treat him to the best flavors Korea has to offer while introducing him to exciting new culinary experiences.
Since he isn’t as accustomed to spicy food as we are, I carefully curated a “Non-Spicy” menu that focused on deep, savory flavors and unique textures. Here is a look back at our delicious 3-day adventure!
DAY 1 : A Grand Seafood Welcome]
On the first day, I ordered a variety of dishes on my way home from work. Since it was getting late for dinner and I was in quite a rush, I sadly missed the chance to take any photos. Our menu was a feast: fresh Sashimi, Sushi, Kyochon Fried Chicken, Steamed Scallops (Garibi), and Sea Snail (Golbaengi) Fish Cake Soup.
While the other dishes might have been familiar to him, I figured Scallops and Sea Snails would be a first-time experience. I just couldn’t let him leave without trying these delicious Korean treasures!
Scallops (Garibi) are tender, buttery shellfish known for their naturally sweet flavor, and when steamed, they offer a melt-in-your-mouth texture that everyone loves. Sea Snails (Golbaengi) are a popular Korean delicacy with a uniquely chewy and bouncy texture, often enjoyed in a savory broth.
Thankfully, even though it was his first time trying them, my nephew finished every single bite. Seeing him enjoy the food so much made me feel incredibly proud and happy.
Day 2: A Warm Bowl of Nostalgia
I originally planned to make “Gilgeori Toast” (Korean street-style toast) for breakfast, but the kids were so worn out from the excitement of the previous day that they didn’t wake up until noon! Breakfast was “deleted” from our schedule, so we jumped straight into lunch.
For our first meal of the day, I chose Gomtang (Beef Bone Soup). I still clearly remember my nephew’s reaction from three years ago when he tried it for the first time; his eyes sparkled as he asked, “What is this? This is so delicious!”
Making Gomtang from scratch is a labor-intensive process that takes at least two days—from preparing the ingredients and soaking out the blood to simmering the bones for hours and hours. Since it’s quite a task to do at home, I visited a famous Gomtang restaurant near my office the day before and brought some home. Although I didn’t cook it from scratch myself, I was so happy to serve him a steaming hot, comforting bowl of the soup he loved.
The Secret to a Perfect Bowl of Gomtang
The Gomtang from this restaurant is truly exceptional. The broth is incredibly clean and clear, yet it’s packed with an explosion of savory umami. The beef is sliced very thinly, making it so tender, and when you pair it with the salted shrimp (saeujeot) or the spicy seasoning paste (dadaegi) provided on the side, it creates a flavor profile that you never get tired of.
Since it’s a mild, non-spicy dish, it’s perfect for everyone—from adults to young children. There’s something so comforting about soaking a bowl of warm rice in that hot broth and slurping it down. It’s the kind of meal that makes your heart and stomach feel equally full.
To wrap up our adventurous day, we headed to a Jjimjilbang (Korean salt spa). It was the perfect place to soothe our tired muscles after all that walking and playing.Check out my previous post for a detailed guide on Jjimjilbang snacks!
Day 3: Sots-bap and Nurungji
On our last day, we slept in and headed out for a leisurely lunch. Our table was soon overflowing with a variety of dishes: grilled mackerel for my husband, Jeyuk-bokkeum (spicy pork) and Doenjang-jjigae (soybean paste stew) for the kids, and even a platter of Bulgogi. It was truly a full, hearty Korean spread!
(All the dishes we enjoyed are meals you can easily recreate in your own kitchen! If you’re curious about the secret tips or step-by-step instructions, feel free to check out my previous recipe posts.)
The highlight of this restaurant was the Sots-bap (individual pot rice). Instead of serving rice from a large communal cooker, they prepare each serving in its own small pot. Once the rice is served into a bowl, you’ll find a thin layer of toasted rice stuck to the bottom—we call this “Nurungji.”
We poured warm water (or barley tea) over the Nurungji and put the lid back on. After finishing our main meal with the white rice and savory side dishes, we opened the lid to find a warm, nutty rice porridge that had softened perfectly. Eating this as a “savory dessert” with the remaining side dishes is the ultimate way to complete a Korean meal.
The “Must-Have” Dessert & Snacks
Before my nephew even arrived in Korea, I asked him over a video call, “What’s the one thing you want to eat most when you get here?” Without hesitation, he shouted, “Gong Cha!” So, of course, we didn’t forget to grab some bubble tea for dessert.
And we couldn’t skip the convenience store run! My nephew picked up some snacks, including the famous Banana Kick. This snack became a huge hit after it was known to be BLACKPINK Jennie’s favorite. Interestingly, my older nephew also fell in love with Banana Kick when he visited Seoul last time. It seems like good taste really does run in the family! ^^
Now, we are heading toward our final meal together!
The Grand Finale: Truffle Steak Jajangmyeon
The final meal of our ambitious 3-day tour was the “fail-proof” Jajangmyeon (Korean Black Bean Noodles)! While out shopping, we stopped by a famous Chinese restaurant known for its unique signature dish: Truffle Steak Jajangmyeon. Imagine the glossy, savory black bean noodles enhanced with the rich aroma of truffle oil and topped with juicy, tender steak. It was an absolute flavor explosion!
We cleared the table, finishing every bit of the Jajangmyeon, fried rice, and even the slightly spicy Mapa Tofu. My nephew beamed, saying his belly had been full every single minute of these past three days. Haha!
Spending these three days with him, my only goal was to make sure he returned home with the happiest memories of Korea. If he takes back a heart (and stomach) full of joy, I couldn’t ask for more. Now, I’m already excited about what we’ll eat when we visit him in Canada next time!
If you have any must-eat food recommendations for Canada, please leave them in the comments below!
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