The dish, adapted from one brought by US soldiers after the Korean war, has sparked thousands of variations and sits at the forefront of the K-food wave
  • Stern@lemmy.world
    1·
    23 hours ago

    We’ve got two korean chicken places by me buuuuuuuut we also have a massive amount of korean and asian businesses opening up in my neck of the woods. As a fan of hotpot, kbbq, shaved ice, and boba, I’m totally okay with this

    • The Wandering M4dTsar@lemmy.worldEnglish
      3·
      1 day ago

      Same, here (In Indonesia) we already had different yet still popular as the one from Kentucky. It’s called “Ayam Lalapan,” a combination between deep fried chicken (no crispy/flour skin) with fried tofu/tempe, cucumber, and spicy chili sauce we called “Sambal.”