Thursday, July 29, 2010

Recipe: Kkaenip pesto butter

Pesto Butter is a classic compound butter but replace the basil pesto with kkaenip pesto for an exotic Korean-style spin. You can easily cut this recipe in half and still maintain the same flavor and quality.


1/2 cup kkaenip (sesame leaf) pesto
1 cup unsalted butter*, room temperature
pinch of salt

Put the pesto into the mixing bowl and slowly add the butter about a tablespoon at a time. Mix well with a wooden spoon before adding the next tablespoon of butter. Once it's all blended very well, add salt to taste and serve at room temperature.

*If you use salted butter, don't add more salt to the mix. Excessive salt is an assault on your taste buds. 

Compound Butter on FoodistaCompound Butter

Friday, July 23, 2010

Etsy artist: oki tokki designs

A bunny writes, "It's the carrot!" with a carrot. That's Korean for, "Of course!" What a cute option for carrying off your farmer's market veggies or store groceries. (photo couresty of

If you're looking for a cute, playful "Koreanfornian" tote bag to carry your grocery store and farmer's market goodies, check out oki tokki on the online craft marketplace Etsy.

Environmentalists in California have targeted the ubiquitous disposable plastic bag for elimination supermarket and department stores in the state.

San Francisco passed a ban on plastic shopping bags in 2007, and Malibu wasn't far behind. A state court overturned a similar ban in Manhattan Beach, but the city is appealing to the California Supreme Court. Proposed state legislation seeks to ban both plastic bags and paper bags from grocery stores.

With all this drama over the frequent checkout-aisle refrain "paper or plastic," many stores, including Whole Foods, Trader Joe's and even Wal-Mart, sell reusable bags for more eco-minded consumers.

To me the question remains, why give big stores your hard earned money to walk around in public showing off their logo and giving them free advertising?

Los Angeles-based graphic artist Aein, sells her own line of Korean language T-shirts and tote bags. One of the latter with cartoon of a bunny writing in Korean with a carrot caught my attention.

The name okitokki is a "bilingual pun," according to Aein. It combines the English phrase okie-dokie, a playful reduplication of oki, and the Korean word tokki, which means "bunny" or "rabbit."

She explains her inspiration on her blog.
Being half-Korean, I hope to create a positive bridging of cultures for Asian Americans and Asians living abroad through my art. And I know how hard it is to find an eco-friendly indie brand, especially one that language lovers can relate to. Thus, okitokki was born out of my love for my heritage, learning languages and making cute and lovely art.
Here is an e-mail interview with Aein:

Where were you born? L.A.?
Nope! I was born and raised in Georgia. The only thing I really miss about Georgia is just my family though! They all still live there so I visit once or twice a year.

What does your name mean?
Aein originally comes from 애인, which means "lover" or "darling." My name is spelled 에인, so it's just a deviation. It's not a common or "normal" name at all, but I love it.

Where did you go to college?
I moved to Los Angeles five years ago to study at the Art Institute and graduated with my degree in Graphic Design. Currently, I'm going back to school to get my degree in Linguistics.

Why are you an artist?
This was a hard question! I don't think you choose to be. It's just a desire to create and express yourself that starts growing within, though my mother had a lot to do with it as well. My mother majored in fashion designing and had a great appreciation for music and the arts. She sent my sister and me to a lot of art and music classes during our childhood, and we both loved it.

Actually, I always wanted to take an ice skating or a taekwondo course, but my mom wouldn't let me. She didn't want me to hurt my hands in any way! Ha-ha. :) I love everything there is about color and design and even taught myself HTML when I was 13 years old.

How long have you been selling your own handmade clothes and tote bags?
Oki tokki just opened July 16, but it was a work in progress for more than a year before officially opening. I first designed a T-shirt for my classmates in our Korean class in fall 2008. After that, I realized the lack of apparel featuring Korean 한글 (hangul, Korean writing) that were design-oriented, educational and cute -- that were also eco-friendly and handmade, too. So in 2009, I started scrounging money together for supplies and began to work out my ideas into designs. I came up with the bilingual pun oki tokki for the name and ran with it. Then it was just designing and coding the website and, well, here we are!

Do you consider okitokki a job or a hobby?
Oki tokki is definitely a job. I hold myself and everything I create to high standards and professionalism, just like other companies [do]. But it is one of the things I love the most. I love being able to get out of the bed in the morning with a new idea, and that someone somewhere else in the world just might like it too.

What would you be doing for a living if you weren't doing oki tokki?
Well, oki tokki is just starting out so it isn't my living just yet! I currently do graphic & web design on the side.

What are your hobbies?
I love playing board games, Go Stop [a Korean card game], writing and music. Music is a big part of my life as well, and when I'm not at the computer, I'm usually fiddling around with my guitar, trying to learn a new song or even write one! I also love learning languages and am currently studying Korean and Japanese.

What are your inspirations?
I am heavily inspired by language. It's just amazing to be able to learn something that broadens your world view, to be able to communicate your thoughts and feelings in a different way... Even something as simple as word choices are so peculiar. Just one word could change the entire mood of a sentence. Despite barely speaking any Korean growing up, I am very thankful to my mother that she taught me how to read and write 한글 (hangul) at such a young age so that I could build on it later.

I am also inspired by East Asia, particularly Korea and Japan. I am half-Korean so I am inspired by my heritage and designing is a way to help me learn and get closer to my culture. I am also inspired by Japan because I grew up with Sailor Moon and comics. I know that the two countries have a long history with each other, but I hope that with my art and linguistic research I can help people overcome differences from the past and foster good relationships.

What are your favorite foods?
My Korean favorite food list always long, but I'll try to shorten it: 자장면 (jajangmyeon), 만두 (mandu, dumplings), 순대볶음 (sundaebokkeum), 비빔밥 (bibimbab), 비빔냉면 (bibim naengmyun), 라볶이 (rabokki, a combo of ramen and dukkbokki), 오댕국 (odaeng guk, fish cake soup).

As for others, I love Thai food -- the thick rice noodles! I could eat them all day -- dim sum, biscuits and gravy -- I am truly from the South -- miso eggplant and sushi!

What do you like to cook?
Recently, I've been cooking a lot of miso spaghetti! I love Japanese-Italian fusion pastas. I usually add mushrooms and eggplant to my miso spaghetti when I cook it. I love cooking in general, but I hate the cleanup. I think on my list of hated household chores, doing the dishes is No. 1. I don't have a dishwasher so it's all by hand!

Who are your favorite singers/musicians?
I have so many, and they constantly change as I am introduced to new artists. So I will list some of the artists I've been listening to recently by language:

  • Korean: 이정현 (Lee Jung Hyun; her much older works. I can't get enough of it even now), Loveholic, Nell and Ibadi.
  • English: Bic Runga, Sophie Zelmani, The Weepies, Michael Bublé and Tori Amos.

What kind of books do you like to read?
I love YA Fantasy novels (see YesAsia). One of my favorite authors is Francesca Lia Block, and I've been very loyal since youth. I also like books that are on design and crafting, but recently I haven't had the time to read as much as I'd like. Whenever I get a chance, I usually go through my Korean learning books that I've collected over the years.

What are your favorite movies?
Again, I have so many, but I'll organize a few by language.

  • Japanese: Hayao Miyazaki's Howl's Moving Castle, Kiki's Delivery Service and My Neighbor Totoro.
  • Korean: 싸이보그지만 괜찮아 (I'm a Cyborg, but that's OK), 고양이를 부탁해 (Take Care of My Cat) and 과속 스캔들 (Speedy Scandal).
  • French: L'Auberge Espagnole and Le Fabuleux Destin D’Amélie Poulain (otherwise known as Amélie).
  • English: Boondock Saints, Good Will Hunting, MirrorMask and old Disney films.

What is your blood type?

Aein is offering my readers a discount. For free shipping, enter the coupon code KOREAFORNIA in the "Note From Buyer" box at or during PayPal checkout at The shipping amount will be refunded through PayPal after your purchase. This offer expires Aug. 1, 2010.

Thursday, July 22, 2010

Review: Cocobang, San Francisco

Cocobang is located at 550 Taylor Street near San Francisco's Tenderloin district within walking distance of Union Square and the Civic Center.

Owners Huh Joon-young and Hur Joon-seok, operating as Daebak Enterprise Corp., have created a small restaurant with about a dozen tables or so. (The city of San Francisco says the restaurant has less than 1,000 square feet, including the kitchen.) Yet our party of five could be seated comfortably. Our two tables were next to the front windows, so we had plenty of natural light to see our food. If we hadn't been sitting near the window during daylight hours, it would have felt darker.

Some of the reviews from suggest a number of the patrons don't show up or leave sober:
You don't come here for the food unless you plan on drinking soju and beer, or if you have a craving for their fire chicken which is good on its own, but more amazing when you have a couple of beers and shots of soju in your belly.
Ok, it's exactly what everyone says.  Only been here when NOT sober..and it's not bad.  It's not LA korean food good either.  But it's not like we're in a k-town.... Although, I bet this place would be ok sober.
I considered it a good sign about interest in the restaurant that several people were queuing outside before it opened the Sunday evening I visited Cocobang. Since we arrived a half-hour before the 5:30 p.m. opening, we went to a coffee shop around the corner and came back just in time to be among the first patrons so we grabbed a seat closest to the window.

Cocobang's decor includes black tables with paper soju advertisement place mats featuring singer Lee Hyo-ri's smiling face and a large back-wall video projection screen. Food selections include Korean restaurant standards such as the kimchi fried rice and bibimbap as well as some less-common items such as Korean fried chicken. The restaurant has long hours of operation — 5:30 p.m. until 2 a.m. weekdays or 4 a.m. on weekends.

Korean network TV playing on the large screen gave the restaurant a sports pub feel without the play-by-play chatter. When I visited with family members, a variety show was rolling out one K-pop and other musical acts, prompting a flood of questions about Korean pop culture. If you don't know any Korean — or Korean-English slang — walking in, you might pick up a phrase or two.

Dragging family to a restaurant for a review allowed me to sample five different dishes. Cocobang doesn't necessarily serve dishes "family style," but it does have a few "combo" selections with multiple dishes each.

The banchan (Korean appetizers) featured kimchi, spicy odeng (white fish cake), zippy mung bean sprouts and cubed daikon radish marinated in vinegar and sugar (or mirin). The daikon was the most refreshing banchan I've tasted in a long time.

I put in an order a half plate ($8.95) of Korean fried chicken. I ordered the regular version (rather than the hot/tangy or the garlic versions). Korean fried chicken is not simply a knock-off of Southern fried chicken. Thanks to the New York Times, Atlanta Journal-Constitution, Gourmet and Saveur, Korean fried chicken is starting to compete with the classic, all-American fried chicken for plate time.

I noticed a subtle hint of Korean curry powder in the thin, crispy crust. Thanks to double frying, the chicken was cooked perfectly, without charring of the batter and little greasiness in the underlying meat. Colonel Sanders would be either proud or insanely jealous.

Bulgogi ($13.95) is a Korean restaurant favorite, because even the most spice-phobic person can try this savory-sweet sauteed beef dish, commonly served on a hot plate with onions, green onions and sesame seeds. My father-in-law likes the dish for that reason, and Cocobang's version pleased his picky palate. The salty, savory, sweet components typically found in the marinade were distinguishable and had the familiar balance I've tasted on both sides of the Pacific. Traditionally, the marinade includes soy sauce, sesame oil and Asian pear puree.

The sauteed chicken (dakgogi) ($13.95) was grilled in a similar manner seemingly with the bulgogi marinade. It didn't have the spicy gochujang marinade common to most Korean chicken preparations, so it's another good option for those who see the phrase Korean food and presume they need a gallon of water to quench the fire.

The bibimbap ($9.95) was served in a large bowl with a sunny-side-up fried egg, spinach, mung bean sprouts, mushrooms and beef and a bottle of bibimbap gochujang, a sweeter, tamer, less viscous version of the spicy red pepper paste found in a number of Korean dishes. Bibimbap is another Korean dish many Westerners enjoy. It has a lot of veggies over the bap (rice), the amount of hot sauce can be controlled and playing with the food is required to mix the rice, veggies and meat.

My husband ordered kimchi fried rice (kimchi bokeumbap) ($9.95). Normally, the restaurant normally adds Spam processed meat to the mix, but the kitchen made him a pork-free version. The rice was not overcooked and mushy. My husband said it "had texture, almost al dente."

The menu features other Korean standards, such as spicy grilled rice noodles (tteokbokki), kimchi stew (kimchi jjigae), and barbecued beef ribs (kalbi).

Parking in San Francisco is notoriously inhospitable because the City purposely refuses to build new parking structures, but Cocobang is next door to a small parking garage so you can drive down for your Korean food fix if you aren't within walking distance.

Another perk (besides the good food) are their amazing opening hours. Most of the nearby restaurants are only open until 10 or 10:30 during the week and 11 p.m. on Friday and Saturday nights. Cocobang stays open much later to catch the very late-night crowd.

Cocobang in San Francisco on Fooddigger

Monday, July 19, 2010

Water kimchi (kongchimi) recipe

Kimchi doesn't have to be hot, fiery and spicy. It can be cool and refreshing, too. Check out this simple recipe posted by a blogger called The Suitcase Chef for water kimchi featuring Korean radish.

Saturday, July 17, 2010

International Incident Party: Korean tacos

This is my second  International Incident Party entry. This time, the theme is tacos. Since 2010 seems to be the year of the Korean taco truck, I decided to bring this popular Korean fusion food to the party.  I'm serving up a So-Cal  vs. Nor-Cal faceoff between two very different versions.

California is Korean fusion cooking central, in a manner of speaking. According to the 2007 U.S. Census, more 322,628 native Koreans make California their home. It has the largest number of Korean immigrants of any in the U.S., even Hawaii.

Kogi-style Korean Tacos

First off the grill is a version inspired by Roy Choi's famous Kogi taco truck. The Kogi Korean taco was born in Southern California, with a strong Hispanic influence. A warm corn tortilla is topped with bulgogi (savory-sweet grilled beef), shredded cabbage and the spiciest kimchi you can find.

The key to this recipe is the bulgogi marinade.
1 pound thinly sliced milanesa beef sliced into thin strips
4 ounces pear juice
1/4 cup soy sauce
1/4 cup sake
1 tablespoon honey or mul yoot (Korean malt syrup)
5 cloves garlic, minced
2 tablespoons sesame seed oil
2 tablespoons toasted sesame seeds
pinch of salt
1 teaspoon ground black pepper
  1. Mix with the beef and marinade for at least a half-hour. The longer the better.
  2. Grill the bulgogi in a cast iron skillet until it is well done.
  3. Place one warmed corn tortilla on the plate with a small handful of shredded cabbage. Top with bulgogi and kimchi. This recipe will serve four.

Namu-style Korean Tacos

Another Korean taco style hails from San Francisco, which has over 150 years of Chinese, Japanese and Korean immigrant history going back to the earliest days of statehood. Many of the leaders of Korea's independence movement used San Francisco as their base of operations during the Japanese occupation.

The Namu-style Korean taco is a norikim, in Korean — "taco shell" with a bit of sushi rice, bulgogi or boneless kalbi (grilled ribs) and kimchi on top. It's more of an appetizer than a meal, but it packs a lot of flavor. For the seaweed used for the "shell," I used Annie Chun's Roasted Seaweed Snacks, which I found during my futile search for locally sourced gochujang sauce. I have both the wasabi- and sesame flavored-wraps and used one of each for these tacos.

Asian grocery stores sell small sheets of kim. Koreans often wrap them around a small bite of rice and pop the package into their mouths, eat the seaweed sheets by themselves or cut them into small strips to sprinkle on bibimbap (mixture of ingredients such as vegetables, meat and an egg with rice).
1 pound carne de taco beef marinaded in bulgogi marinade for at least a half-hour
2 nori sheets per taco
sushi rice
diced tomatoes
The most complicated part of this recipe is the sushi rice. Here are the basics.
2 cups Japanese short-grained white rice or Calrose short-grain rice
1/4 cup rice vinegar (no substitutions)
2 teaspoons salt
1/4 cup sugar or add more to taste
  1. Heat the vinegar, sugar and salt in a saucepan until the sugar is dissolved. Do not boil the mixture. You can also microwave the mixture for 30-45 seconds to achieve the same result. Leave sitting off heat until needed. You can make this portion ahead of time.
  2. Take 2 cups of rice and rinse two to three times until the water runs clear or nearly so.
  3. If your rice cooker has a sushi rice setting, use it. Otherwise, remember you need equal parts of rice to water. For example, 2 cups of rice needs 2 cups of water. Keep covered until the rice is done.
  4. Once the rice has finished cooking, take off the lid and let the rice cool down for about 15 minutes.
  5. Once the rice is cooled down, add the vinegar seasoning mix to the rice.
  6. Turn the rice out of the pot and into a nonreactive glass or wooden bowl (tradition dictates a wooden bowl to better absorb the excess liquid). Use a tool like a shamoji, which is a flat Japanese rice paddle.
  7. Use a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain. To speed up the cooling process, some people use a hand-held fan to help in the cooling process, but I didn't find that necessary. 
  8. Once it's cooled off, you're ready to grill your bulgogi and assemble your tacos. 
  9. Put two sheets of nori on the plate, one on top of the other. Add up to a few tablespoons of sushi rice on top of the nori. 
  10. Pile a couple of tablespoons of bulgogi and garnish with diced tomatoes

Beef Tacos on FoodistaBeef Tacos

This post is carefully coordinated to post at 11 a.m. July 18, 2010, Melbourne, Victoria, Australia, time. After all, how can you join a party if you show up late?

Thursday, July 15, 2010

BYJ comes to San Francisco?

San Francisco's iconic Transamerica buidling dominates the skyline near the Port of San Francisco.
Ahn Jin Yong of Sports Hankook reports that Korean drama star Bae Yong Joon's current trip to the United States included a stop in San Francisco, possibly to film a new commercial.

The English translation, courtesy of Suehan's BYJ blog says
His agent is in a cautious position. On the 15th, in a phone conversation with someone related to Keyeast, he/she talked carefully by saying, “He has been in San Francisco until recently. I need to check again whether he went to Hawaii or not. I can’t release any information now about the kind of filming that was processed.”
I guess I posted my Chuncheon Alfredo video wishing BYJ could come visit my neck of the woods over two years too early.

Golden Spoon yuzu/yuja yogurt

Southern California–based Golden Spoon Frozen Yogurt introduced a new nonfat flavor in May 2010 that would make any Korean feel at home.

Yuzu — yuja, in Korean — yogurt is one of the company's newest offerings, inspired by its four Japanese locations: two in Tokyo and one each in Hiroshima and Osaka.

Golden Spoon of Long Beach announced the introduction of this new flavor:
Yuzu is a tart flavor which developed in our Tokyo Golden spoon. Yuzu is a citrus flavor, and it tastes great with fresh fruit and mochi.
According to on the announcement on theirGolden Spoon Butler page on Facebook, the yuzu yogurt was released as a "secret test flavor." I didn't find reference to it on the corporate site.

I purchased a "small" 8-ounce serving at a Bay Area location and shared with my husband. It was tart but refreshing. My father-in-law said it would make an excellent palate cleanser between courses; he meant that as a compliment.

I added some chopped peanuts to the mix. The slight saltiness did help balance the tartness of the yuzu yogurt. As long as this market test lasts, I'll be a willing subject.

Yuzu on FoodistaYuzu

Tuesday, July 13, 2010

Han aka 'Asian like me' makes japchae on video

Let Asian Like Me teach you some Korean culinary terms while learning how to make one of Korea's most popular dishes: japchae (잡채)

Japchae originated in 17th century Korea. At the time, japchae was made with vegetables such as sliced cucumber, shredded daikon, and pyogo (shiitake) mushroom. Cellophane noodles were introduced in the 20th century.

One quick tip: Do not use baby spinach, if possible. No matter how briefly you cook it, it turns into a mess. Use more mature spinach, and chop it after cooking.

Chapchae (Korean Stir-Fried Noodles)

Sunday, July 11, 2010

Kimchi recipe reaches No. 5 on

Foodbuzz's Top 9 list for July 11, 2010 included a simple, vegetarian version of baechu kimchi at No. 5 on the chart. The top-rated kimchi recipe was posted by Jeroxie, a food blog based in Melbourne, Australia. 

Foodbuzz calls its Top 9 list, "The best of 3,096 posts from the Foodbuzz Community, as chosen by our editors and users."

Friday, July 9, 2010

Product review: Annie Chun's Gochujang

Since December 2009, Annie Chun's — yes, she's a real person — and CJ Foods stirred up some controversy over the debut of Annie Chun's gochujang sauce in the U.S. And some in the Korean blogosphere have been gnashing their teeth over this potential corruption of Korean cuisine and they haven't even tasted it yet.

Even stores in her American home turf of Northern California don't yet have that sauce, though the stores stock other Annie Chun's products. So, I bought a six-bottle case from the brand website, and five friends helped judge the culinary merits of this new sauce. Only one is somewhat a Koreaphile. Most have little to no prior experience with authentic cuisine.

Thursday, July 8, 2010

San Francisco protest against Korean consumption of dog meat

On July 6 for the sixth straight year, an animal rights group led a protest in front of the South Korean consulate in San Francisco over the raising of dogs and cats for food.

A report published by the Korean Association for Policy Studies said that more than 2 million dogs in the country each year are bred and killed for human consumption in South Korea.

Hope Bohanec of In Defense of Animals presents her case to a South Korean consulate official in front of the South Korean Consulate building in San Francisco.
Most of these dogs are raised in putrid, horrifying conditions, according to the Marin County, Calif.-based group that organized the protest, In Defense of Animals. The protesters presented the consulate with more than 20,000 signed petitions asking the South Korean government to enforce current laws protecting dogs and cats from human consumption and to strengthen existing laws.

"When we found out how horribly these dogs are treated and the horrible conditions they're in," Hope Bohanec, grassroots campaigns director. "They are literally tortured to death because of the superstition that the more the dog suffers during its death the more virility a man will receive when he eats the meat. When we learned all of this, we couldn't ignore that and really wanted to draw attention to the issue."

According to folklore, when one tortures the dog before killing it, the increase in adrenaline and other hormones from the animal will go into the meat and then into the diner — usually a man — and increase his stamina and virility.

Wednesday, July 7, 2010

Korean tacos come to Atlanta

Korean taco trucks are no longer limited to America's West Coast cities like Los Angeles, San Francisco and Portland. Now Atlanta, the largest U.S. Southeast city, has Yumbii. It's one of the latest such roving restaurants to follow in the wake of intense popularity for Kogi, which has more than 67,000 listed followers on Twitter.

Yumbii chef Tomas Lee fuses Korean, Mexican and Southern cooking traditions onto a small plate. He is the former executive chef of Atlanta's ritzy Buckhead Diner.

Lee calls Yumbii, "the result is the best damn meal you’ve had out of a food truck east of the Mississippi." The menu includes Korean barbecue tacos and burritos as well as pulled pork sliders topped with cucumber kimchi.

Using an increasingly common marketing method for rolling restaurants, Yumbii updates Atlanta-area residents on the truck's latest location via Twitter.

Tuesday, July 6, 2010

Many tea bags aren't fully biodegradable, report says

Are you willing to settle for less than the best when it comes to drinking tea? (photo courtesy of Wendy Pastorius,
A report published by Which? gardening magazine (and picked up by The Guardian) found that tea bags sold in the U.K. are only 70 percent to 80 percent biodegradable.

The tea bags used by popular U.K. tea makers Tetley and Twinnings are made mostly from paper, but they also include heat-resistant polypropylene.

Also keep in mind that the "new wave" of tea bags, made of nylon mesh in round or pyramid shapes (like the new line sold by Lipton) are not biodegradable at all.

Monday, July 5, 2010

The challenge of being a vegetarian in Korea

Koreans who love their fresh vegetables and home cooked meals are feeling a pinch in their wallets. Photo courtesy of David Lebrero at
Check out this report from JoongAng Daily"Bad time to go vegan."
Scales at a supermarket in Seoul show that both lettuce and pork selling for 1,280 won ($1.04) per 100 grams as the cost of fresh produce soared 20.5 percent over last year's prices.
The price of fresh vegetables have exploded compared with the that of fresh meats.

It might be a difficult time to be vegetarian in Korea, but there may be a silver lining for those living a low-carb lifestyle.

Friday, July 2, 2010

Sempio gets saucy on YouTube

Sempio, Korea's oldest soy sauce manufacturer, made its debut on YouTube yesterday, posting a cooking video demonstrating a recipe for galbi. It features Sempio bulgogi sauce used as a marinade on both Korean-style ribs, called wang galbi or king's kalbi, and Los Angeles-style beef ribs, which are made with flanken-cut ribs.

Disclaimer: I currently have a half-used bucket of Sempio gochujang in my refrigerator. I bought it with my own money. Sempio did not ask me to post this video, nor has it ever asked me to endorse or test any products.

Kalbi on Foodista

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