so here’s my dream: add legit korean dishes to my menu. bibimbap, authentic kimchi jjigae, real deal bulgogi.
here’s my nightmare: having to buy:
- 50lbs of gochugaru
- case of 24 gochujang tubs
- 40lbs of korean pear
- industrial size perilla leaves order
- enough kimchi to feed seoul
my restaurant seats 35 people. THIRTY FIVE.
i just want to test if my customers even WANT korean food before i turn my walk-in into a korean grocery store
anyone successfully added ethnic items without going bankrupt on ingredients?