Jang Tur Charcoal BBQ Restaurant, Canterbury

First let’s talk about the egg soup. All the regulars rave about it. There’s a good reason. The gyeranjjim looks ominous at first, a bubbling mass of pale yellow that arrives in a ttukbaegi, a traditional Korean earthenware bowl. This Korean favourite is made by steaming eggs with seasoned stock so the egg puffs up like a mattress. As it rises, the egg soaks up the stock resulting in a kind of

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