In Fall and Winter (although it still feels like winter here in Daegu) you’ll find carts and stores all over Korea selling odeng, the white stuff at the end of the wooden skewer. It’s basically a fish sausage with a mild flavor and a chewy texture. I think it tastes better than I’m making it sound but it’s also satisfying in the colder months, properly served nice and hot.
The skewers are dropped into a steaming broth that includes some whole onions. To really get the complete odeng experience you have a little brown dipping sauce as well as paper cups that you fill with the cooking liquid. I was a little skeptical about this part of the operation, but it goes down like vegetable broth. Not bad at all, really.
This is near the entrance to Bulguk Temple (Bulguksa). Whether you’re going up or coming back down, a little odeng in your stomach can go a long way. Or if you prefer, soju. Or both.
