The Ultimate Guide To kfood

The Ultimate Guide To kfood

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Cho and co-govt chef Park Sung-bae travelled across the nation for 2 decades before Onjiums debut, researching Korean heritage meals and components.

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These lobster tails ended up brilliant. Established over a grill, they blowtorch the meat ahead of sprinkling it with a few shredded cheese. The cheese is then melted beneath a Zaigle (infrared grill) and completed off with some type of spicy red sauce, most likely made with gochujang.