is worth a visit not just for the finger-licking good street food as all guidebooks promise but also for the experience of buying that street food and eating it in a traditional market. Not that I needed any convincing. I love visiting traditional markets. I have loved visiting traditional markets before they were ‘traditional’.

In the little town I grew up in Eastern India, my parents used to take me to the local bazaar every week. Too little to help in any other way my job was to hold the cotton tote bags tightly to my chest until the vegetable seller finished weighing baskets of potatoes, onions, carrots, brinjals, green beans my parents had picked out and nodded in my direction.

I would keep my eyes peeled for that signal and would immediately stand on my toes and hand the ‘vegetable bag’ to him or her. Then we would go to the fish section and the poultry section and I’d hand the ‘fish bag’ and the ‘poultry bag’.

More than the vegetable peels, fish scales, feathers and blood strewn alleys, more than the glinting knives and weighing scales, more than the stench of open drains and smell of sweat, more than the feel of weathered notes and wet coins exchanging hands, more than the loud street cries of merchants and haggling by their customers and the screeching of chickens about to be slaughtered, more than buzzing flies and limping dogs, more than the rough leathery hands of shop owners, more than the waves of people we pushed through and more than the glow of bulbs and hurricane lamps that painted everything a lurid yellow, more than anything at all, I remember how important I felt to be entrusted with this responsibility.

For my parents it probably was just a way to keep their child engaged but for me it was a big step up. Like all my friends I was in such a hurry to grow up.

A great deal of growing up has happened since.

These days if I were to make spaghetti meatballs, I’d get a cleanly wrapped portion of minced meat off a shelf inside a clean air-conditioned space. I buy lemons that come in protective casings such that I can’t touch or smell them.

Only when the fish monger showed my mother how deep red the gills of hilsa were and how firm its body was and how clear its eyes were would she pay him, but not without examining a few other pieces and definitely not without the friendly haggling.

And now if I need a bed sheet, I lift a finger and order it online.

Progress is essential and elemental, I know. Progress is important. Progress is also placing experiences similar to the ones I had as a child inside invisible glass cases and labelling them ‘traditional’ as though they are rare exhibits.

Progress is sending what once was commonplace on the road towards extinction and that maybe inevitable but it is disconcerting none the less.

So when I can read about Gwangjang market, built in 1905 and called Seoul’s oldest ‘traditional’ market and one of its largest, I knew I had to go, not just to sketch but to get a feel of the familiar while I still could, albeit in a foreign country.

Narrow lanes lined on either side with shops cheek by jowl selling  pajeon, gimbap, sundaeguk, bibimbap and tteokbokki ran into one another like a maze. Massive waves of people from students, office workers, tourists to the elderly hikers you see a lot of in Korea rolled up from all directions to eat at those shops manned by hardworking ajummas in short perms and red lipstick. Sound of chatter and cacophony melded into the smell of hot oil and the lurid colour of shop signages. The glow of bulbs hanging low over trays of food added to the visual drama and lent the space a honky-tonk aura.

As opposed to the clinical white spaces we are used to shopping in with clearly marked aisles and properly arranged shelves, a traditional market is a place where the first order of business is to lose your bearings and be overwhelmed by what you see, hear and smell.

Check and check.

I had a vague idea of where I was.

Perhaps, the Jeon Alley.

Some dishes are so popular in Gwangjang Market that they have entire alleys dedicated to them! In Korean cuisine, Jeon is referred to pancake-like dishes made by pan frying a mixture of rice or flour batter with vegetables, meat, seafood and poultry in it.

I couldn’t have been in the Yukhoe (steak tartar) Alley or the Gimbap (similar to sushi) Alley considering all the fervid grinding of mung beans that was happening around me. The jerry-built enterprise right before me had 5 ajummas working together like a well-oiled machine. Two in yellow tops were stationed at the ‘kitchen’ frying Bindaetteoks (mung bean pancakes) and piling the golden discs one above the other on the counter; one was serving the pancakes to customers gathering on the long wooden table while two more were luring people in to the shop.

And in all this madness if any of them managed to catch a breath, they’d leave their stations and come over to check my progress. I was sitting on the ground wedged between two other Bindaetteok stalls. But I was sketching them.

In return the band of ajummas kept an eye on me, nothing more than a glance in my direction from time to time and once shooing a drunk guy away when he tried to get too friendly with me. I got sober visitors too. A tour guide stopped by, a magazine editor gave me her business card and an elderly couple bought me some cooling drinks (see above).

On my way out I got the ajummas to fix me a piping hot plate of mung bean pancake. And while I savoured the crispy goodness in my mouth, I saw three young backpackers doing the same and talking about how good it tasted and how cheap the food was (4000 won for two big pieces) and how glad they were to have visited. They couldn’t wait to tell their ‘mates’ all about it.

I hope they do, ad nauseam.