Seoul food

Juanita Chisler, an English teacher in Seoul, uses scissors -- a surprisingly common utensil at Korean restaurants -- to cut up the chicken in an Andong-style jjimdak dish. Bongchu, the restaurant where Chisler is eating lunch, serves only one thing: this simmered, intensely savory chicken dish.
Russ Juskalian for The Boston Globe

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Juanita Chisler, an English teacher in Seoul, uses scissors -- a surprisingly common utensil at Korean restaurants -- to cut up the chicken in an Andong-style jjimdak dish. Bongchu, the restaurant where Chisler is eating lunch, serves only one thing: this simmered, intensely savory chicken dish.