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“On weekdays she cooked large batches of yukgaejang, taking pounds of brisket, bracken root, radishes, garlic, and bean sprouts, and bubbling them into a spicy shredded-beef soup, which she would ladle into small plastic bags and sell to office workers on their lunch breaks.” — Michelle Zauner
On weekdays she cooked large batches of yukgaejang, taking pounds of brisket, bracken root, radishes, garlic, and bean sprouts, and bubbling them into a spicy shredded-beef soup, which she would ladle into small plastic bags and sell to office workers on their lunch breaks.