"Victor Sack" wrote
> modom (palindrome guy) wrote:

>> juice, sugar, sesame oil, chiles, or whatever. Also it's fun to have
>> a passel of condiments on the table. That's the main draw I've found
>> in Korean restaurants.
>
> I am surprised. At Korean restaurants here there are preciously few
> dipping sauces and mostly no condiments of any kind on the table at all,
> though some have soy sauce and perhaps salt and pepper.

Victor, in Korea, they do have many types of eateries and it's possibly the
sort with the brasier in the table and an almost cafeteria style 'chose what
you want to cook' sort that Modom refers to. Last time for me was in Pusan,
spot stucked away a bit but kinda near the train station. About 40
different meat assortments (spiced different ways, different cuts, some
plain) and as many sauces to chose from.