Yukgaejang. It’s easily one of my Top-3 favorite Korean Stews. And my go-to dish at Incheon International Airport. A few sips of it and the spice reminds me that I’m back in Korea. What I love about this stew is the use of fernbrake and taro stems. When simmered for extended periods, these wild mountainous veggies turns soft and chewy. It reminds me of carnitas. Coupled with shredded beef brisket, the stew is a foodie’s dream dish.