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A Different Cup of Tea

Jan 02, 2019 - The New York Times

Americans who weren't born into Korean cuisine have discovered it in many ways and many locales over the past decade or two. Bulgogi folded into tortillas has been handed out through the window of a roving truck. Smoked kimchi has been draped over pulled pork between halves of a cheese-glazed doughnut to make an outdoor food-stall sandwich called the Chonut. Hwe, raw fish eaten with condiments that typically spread across an entire table, has been streamlined to one or two bites in a tasting men...