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  • On the west side of Union Square in Manhattan, Gi Jeong is chopping up thin strips of meat on his grill. His food cart, Galbi.Q, is named after his most popular dish, galbi or kalbi, which is traditional Korean barbeque beef short ribs. This he serves over rice with kimchi, sweet and sour radish, vegetable dumplings, tomatoes, soy sauce, a small salad and a dollop of his wife's special homemade sauce.

    Also on the menu is bulgogi, the marinated grilled beef dish and bibimbap, a serving of white rice topped with sautéed vegetables and chili pepper paste, soy sauce, or doenjang, a salty soybean paste. Jeong adds a fried egg or more beef on top and all the ingredients can be mixed together before eating.

    Jeong prepares everything at home first, and just cooks the items to order in the cart. He says he has no problem finding all the ingredients he needs to make his Korean dishes, and hasn't had to adapt them for his customers' tastes. Well, except for one thing - the level of spice. That's something he adjusts for each order.

    This story was produced for the "Food In Two Worlds" multimedia reporting workshop. Find out more at the Feet In Two Worlds website, fi2w.org
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