Korean cooking forum topics:
A slow jam about a Chinese kid’s bizarre love affair.
If y’all don’t know who I be.
I’m a Chinese kid living in Italy.
Part Caucasian, and part Apache.
Yet I still gotta have my kimchi
Whether home-made or bought from the store
This Korean condiment is only for the hard-core.
Like a fine wine, it only gets better with time.
One taste and you’ll be begging for more.
Let’s go to Kukje today.
Stock up on Kim Chee bowls, then be on our way.
Try and stop us and we’ll say
“…, Joo gu lae?”
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