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Wilfred Bayudan

The image depicts a Korean barbecue grill setup with an array of raw meats and accompaniments. In the center of the metal grill tray, various cuts of raw, marbled beef and pork are arranged, including thinly sliced bulgogi beef, thick pork belly slices, and beef short ribs. Small bowls around the perimeter contain an assortment of condiments and seasonings typically served with Korean barbecue, such as gochujang (red chili paste), ssamjang (seasoned soybean paste), sliced green onions, and roasted sesame seeds. Grilled meats on the grill tray appear to be just beginning to cook, with some pieces slightly charred. Tongs and spatulas can be seen, suggesting the preparation process is actively underway. The overall scene conveys a lively and mouthwatering Korean barbecue dining experience.

Nom

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