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Wilfred Bayudan

A spread of delectable Korean cuisine is arranged on a wooden table. Various small plates contain an assortment of savory side dishes, or banchan, such as seasoned spinach, pickled radish, seasoned bean sprouts, marinated anchovies, and kimchi. At the center is a large plate holding a sizzling Korean rice dish, likely bokkeumbap or bibimbap, made with rice, vegetables, and bulgogi (marinated beef). Accompanying the main dish are bowls of steaming white rice and a gochujang-based sauce. The scene captures the vibrant flavors and colors of authentic Korean home-cooked fare.

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