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Wilfred Bayudan

A spread of hearty Korean and Japanese cuisine is laid out on a table, including grilled meats, fried foods, rice, kimchi, and a variety of sauces and condiments. A large pork chop or pork steak sits prominently on a plate, grilled to a crispy, charred exterior. Glazed chicken wings and pieces of grilled short ribs provide more protein options. Crispy fried shrimp and tonkatsu (breaded, deep-fried pork cutlets) accompany bowls of steamed rice and sautéed spinach. Small dishes hold various sauces and dips, such as gochujang (fermented Korean chili paste) and a thick, dark sauce, likely a teriyaki or bulgogi marinade. Glasses of beer and other beverages are scattered around the table, suggesting a festive, indulgent meal.

Cheat day everyday.

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