mohvespenegas

Are you me? I’ve been working in the domain registrar industry, am Korean American raised in Japan and studying to be better at it, and I can relate to so many parts of your post. テラハwas so fun to watch, but it was really sad to hear about its dark underbelly, and the tragic loss of a young life.

N1合格おめでとうございます。マジで頑張ったんですよね！

혹시 한국말도 능숙하십니까?

Currently working rn, but I wanted to drop in and updoot/comment so I can read through your posts in-depth later.

Can’t help but think I’d wanna be internet buddies if you wanna chat!

Pork belly, which is basically uncured bacon. If your slicer can handle frozen meat, you can go for super thin daepae samgyupsal (대패삼겹살), which you can google to get an idea of how thin it is. It will curl in on itsef. Thicker cuts = samgyupsal (삼겹살).

Dip into one of two traditional sauces. First (and kinda required for pork belly) is a fermented soybean paste called ssamjang (쌈장). Local Korean stores should have them in green containers in the dried goods section. Get a small one to try. Second is a sauce that’s a blend of 3 parts salt, 1 part pepper, 1 part sesame oil. You don’t want too much sesame oil.

You can eat as is, but the best way is to get red leaf or green lead lettuce (not romaine), and wrap the whole thing with a bite of rice and stuff it into your face.

You can just ask to do it yourself, or direct them politely. “I prefer my pork more well done/cooked”.

I’ll drop you a PM with my kakao ID! :)

If it’s AYCE (all you can eat)? Avoid chicken, go straight for pork and beef. Chicken is cheap, get your money’s worth.

I’m 1.5 gen Korean American (born there, live here in the US), and my Korean friends are the same or FOB to various degree.

Overwhelming majority of us will go for non-marinated only until the last serving. 1) no death by sweet/salty, so we can eat more 2) marinated screws up the grill immediately.

Use lettuce—and if they have it, thin sliced pickled radish—as wraps so you get a nice balance. Avoid cheap carbs.