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My article for Korea’s Yonhap News Agency is now published.  Needless to say, it was a lot of fun to go visit these food venues, talk to great people and eat so many delicious dishes in the name of research.  I definitely got my belly full of fast Korean food from all the places mentioned in the article and more.  The space given was too limited for my level of writing skills to go in-depth about the theme, but I hope you get a general picture at least.

To the business owners who helped me with the story, I truly appreciate that you responded to a random person’s request and took time to share with me your hardships, visions and passion for Korean food.  It’s always inspiring and encouraging to meet people who live with such intensity and have so much fun.

To the diners who were kind enough to let me interrupt your precious lunch time, thank you.  Whether you already like Korean food or have been just introduced, I can say it’s only the beginning of more oh-so-good stuff in New York.

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Off to work on my next story…

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Aliexpress INT

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(Yonhap Feature) At under $10, filling the bellies and hearts of New Yorkers
By Shin Kim
Contributing Writer

NEW YORK, April 5 (Yonhap) — On a usual weekday in Midtown Manhattan, John Lee and his wife were busy dishing out hearty Korean fare for the lunch crowd at Bapcha, their food cart that they park between the skyscrapers of this office-heavy neighborhood. With such satisfying offerings as rice topped with galbi or bulgogi — two different Korean meat choices — Bapcha, which translates literally to “food car” in Korean, has become a Midtown fixture since it opened in 2004.

“I can get galbi for one person for under US$10 from Bapcha. I don’t have to make it an event to go eat galbi in Koreatown,” said one customer, Gladys Kim, a teacher in Manhattan, praising the bold, savory flavor of the grilled beef short ribs.

She said she also loves bulgogi, another typical Korean dish made of thinly sliced beef marinated in soy sauce and sesame oil, spread over rice.
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To read the full article, follow the link here.

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