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Wilfred Bayudan

A spread of Korean cuisine is presented on a table, featuring a variety of dishes. The centerpiece is a large plate piled high with ganjang gejang, or soy-marinated raw crab. The crab is cooked until the shells turn a deep, glossy reddish-brown hue, indicating a flavorful and aromatic marinade. Accompanying the crab are several small bowls containing various banchan (side dishes) - spicy gochujang dipping sauce, blanched vegetables, kimchi, and other pickle preparations. A bowl of steamed white rice and a deep-fried crunchy seafood roll or twigim complete the meal. The multiple contrasting textures, colors, and flavors create a well-rounded and satisfying traditional Korean dining experience.

Dinner with faddahhhhh.

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