Chef Debbie Lee, behind the Joseon pop-up and forthcoming Yi Cha restaurant, is putting a Korean spin on Thanksgiving dishes with menus that serve four to six or six to eight people, featuring pork belly bo ssam or doenjang-brined turkey, citrus-roasted kabocha squash, King Oyster mushroom giblet gravy, gochujang-glazed Brussels sprouts and much more. Traditional Korean spreads also are available, with items such as pork lotus root patties, mung bean pancakes and make-your-own petite crepes with Wagyu, crab, an omelet and seasonal vegetables. Orders must be placed by Nov. 17 and will be available for pickup on Nov. 22.
Stay connected with us on social media platform for instant update click here to join our Twitter, & Facebook
We are now on Telegram. Click here to join our channel (@TechiUpdate) and stay updated with the latest Technology headlines.
For all the latest Travel News Click Here
Denial of responsibility! Rapidtelecast.com is an automatic aggregator around the global media. All the content are available free on Internet. We have just arranged it in one platform for educational purpose only. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials on our website, please contact us by email – [email protected]. The content will be deleted within 24 hours.
