In Seoul, I found a crowded roadside stand selling Sundae & Tteokbokki. The latter seemed so spicy that I went for the former (or blood sausage) come with steamed pig liver & stomach. There are two seasonings for me: one is chili flavor salt, and the other one is chili soybean sauce. Not bad for tasting, but too bad I finally noticed the soybean sauce is for every gourmet, and, actually, Korean has the third dressing option—their friends' Tteokbokki source.在首爾的明洞發現了一家很多客人的攤子，湊近一看，原來在賣黑大腸與辣炒年糕，於是就找個位子坐在三個嘰嘰喳喳的高中女生旁邊；看到辣炒年糕那紅通通的醬汁在鐵板上冒煙，隨著水份不斷的蒸發，不太能吃辣的A-Mao吃了大概頭上也會冒煙吧！當然只能點黑大腸嘍（日文：スンデ），附帶蒸的豬肝和豬肚也讓人驚喜；黑大腸嘗起來QQ的，內容比台灣的米腸豐富，多了豬血、蔥碎和粉絲，還有辣椒調味過的鹽和辣椒醬油可以沾。不過吃到一半才發現，那辣椒醬油是共用的；還有，也許因為顧及吃相的關係，一塊黑大腸高中女生要兩口才能吃完，沾一下、吃一口、再沾一下……
In Busan, A-Mao found another crowded roadside stand vending sashimi. Unlike Japanese, Korean wrap it in lettuce and then dip it in two kinds of sauces: traditional version is favored with raw garlic and, of course, chili, as well as Japanese version dressed with wasabi. Never had I tried sea pineapple before. This glowing creature was picked then. Now, I don’t want to recall its taste, but at least I didn't have to share sauces with others.釜山真不愧為韓國第一海港，札嘎其市場內滿是賣魚貨的攤販。基本上，A-Mao淡水魚不吃、熟的魚不愛吃，但對生的魚趨之若鶩、帶殼的海鮮亦是我的最愛。逛了一大圈，還是選定一家人擠人的生魚片攤子坐下，看了看冰櫃，手就堅定地指向從來沒吃過的海鳳梨（日文：ホヤ），阿珠媽熟練地用剪刀去殼再清除內臟，轉眼間韓式生魚片上桌了。與日本不同的是，可以用生菜包起來再沾韓式醬（有點像台灣的五味醬）、好重口味的饕客還能夾生大蒜，真是北方豪邁的吃法；不過也有日式的山葵醬油換換口味啦。只不過，這海鳳梨真是太鮮了，鮮到你吃第二塊時就覺得腥！完了，鋃都花了，只好眼框擒著淚水，就著韓國燒酒嗑完它。
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