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(Salon)   Just what is "Duck Sauce?"   (salon.com) divider line
    More: Interesting, Condiment, Sweet and sour sauce, Sauces, Hoisin sauce, number of sauce packets, Sauce, Mustard, Chinese condiments  
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946 clicks; posted to Food » on 02 Aug 2021 at 4:25 AM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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View Voting Results: Smartest and Funniest


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2021-08-02 12:00:00 AM  
About 15 or 20 years ago they all started adding applesauce.  I hate applesauce.
 
2021-08-02 12:20:37 AM  
media2.giphy.comView Full Size
 
2021-08-02 12:27:59 AM  
It's like the Santa incident when I was four. Just kidding, that stuff is gross.
 
2021-08-02 3:57:47 AM  
It's....hard to explain

Duck Sauce - Barbra Streisand (Official Video)
Youtube wWhtcU4-xAM
 
2021-08-02 5:13:26 AM  
I knew it had apricots in it. But that's about it....
 
2021-08-02 5:29:30 AM  
One tsp High fructose corn syrup, a drop of yellow food coloring, tsp rice wine vinegar, and  half tsp apricot preserves.
Mix ingredients until you achieve a smooth texture. Place mixture in refrigerator. Find slices of leftover pizza in refrigerator. Eat this not that.
 
2021-08-02 5:30:18 AM  
Maybe it's regional and because of where I've lived my whole life (California), or maybe it's because I'm oblivious and an idiot, but until a couple years ago I've never heard of it as "duck sauce."  It's always been Sweet and Sour sauce to me.
 
2021-08-02 5:35:16 AM  
Well. When two ducks really love each other.
 
2021-08-02 5:52:39 AM  
Fark user imageView Full Size

Fark user imageView Full Size
 
2021-08-02 6:46:21 AM  
It's a typo.
 
2021-08-02 6:56:22 AM  
It never really mattered to me because I never used it. Most American Chinese takeout meat dishes are already syrupy sweet.
 
2021-08-02 7:27:30 AM  

Ragin' Asian: It never really mattered to me because I never used it. Most American Chinese takeout meat dishes are already syrupy sweet.


Exactly.  I was fortunate enough to grow up in a town with an amazing Chinese restaurant, owned by two Chinese refugees.  They had a chicken dish that was their version of "sweet and sour" but was not too much of either.  Just an incredibly good tasting dish.  We rarely ate in restaurants when I was a kid, but when my parents wanted a fancy night out, that Chinese restaurant was the place. And the sweet and sour chicken was a must.

The owners retired, the restaurant closed, and I moved away.  I've been trying for years to find a sweet and sour dish like the one I grew up with, but I've never found it.  Everything seems to be catered to our syrupy sweet taste buds.
 
2021-08-02 8:08:52 AM  

Maybe you should drive: Ragin' Asian: It never really mattered to me because I never used it. Most American Chinese takeout meat dishes are already syrupy sweet.

Exactly.  I was fortunate enough to grow up in a town with an amazing Chinese restaurant, owned by two Chinese refugees.  They had a chicken dish that was their version of "sweet and sour" but was not too much of either.  Just an incredibly good tasting dish.  We rarely ate in restaurants when I was a kid, but when my parents wanted a fancy night out, that Chinese restaurant was the place. And the sweet and sour chicken was a must.

The owners retired, the restaurant closed, and I moved away.  I've been trying for years to find a sweet and sour dish like the one I grew up with, but I've never found it.  Everything seems to be catered to our syrupy sweet taste buds.


You'd have to find a recipe that uses specific pickled vegetables, I believe. That's where the acidity and some of the sweetness comes from in authentic dishes, not pure sugar or pure white vinegar.
 
2021-08-02 8:11:41 AM  
This probably won't fly at a takeout place because they're more concerned about turnover, but if you're in a sit down restaurant, try making a special request. They enjoy when customers appreciate more authentic flavors. Also, ask what the kitchen staff is having for lunch that day. One time I had this delectable snail dish that was off menu.
 
2021-08-02 8:41:37 AM  

omg bbq: Well. When two ducks really love each other.


Most, if not all, ducks are rapists.
 
2021-08-02 9:12:54 AM  

Tyrone Slothrop: omg bbq: Well. When two ducks really love each other.

Most, if not all, ducks are rapists.


When two rapists really love each other...
 
2021-08-02 9:16:02 AM  

Maybe you should drive: Maybe it's regional and because of where I've lived my whole life (California), or maybe it's because I'm oblivious and an idiot, but until a couple years ago I've never heard of it as "duck sauce."  It's always been Sweet and Sour sauce to me.


Sweet and sour sauce is a different thing than duck sauce.  Sweet and sour sauce is usually mostly pineapple juice and vinegar.  A lot of them don't bother with the pineapple juice and just add sugar water.  Duck sauce is apricot jam/preserves/marmalade with much less vinegar so it's just sweet.
 
151 [OhFark]
2021-08-02 9:21:51 AM  
Dick sauce makes mediocre egg rolls into decent egg rolls
 
2021-08-02 9:30:28 AM  

hardinparamedic: It's....hard to explain

[Youtube-video https://www.youtube.com/embed/wWhtcU4-​xAM]


came for this! i picked that cd up from the library on a whim because of the cover. i don't know if it's someone making fun of the genre or what (because it's SO over the top), but the whole album is fantastic! i listen to it when i'm running a lot.
 
2021-08-02 9:42:12 AM  

Ragin' Asian: This probably won't fly at a takeout place because they're more concerned about turnover, but if you're in a sit down restaurant, try making a special request. They enjoy when customers appreciate more authentic flavors. Also, ask what the kitchen staff is having for lunch that day. One time I had this delectable snail dish that was off menu.


Many Chinese restaurants will have a Chinese menu that is different from the American menu. You can find all kinds of new and kickass dishes this way. Many really aren't so different but may be more spicy or have a little bit more funk to them that hits an awesome spot on the palate. Others will be combinations or ingredients you won't see on the American menu ever but are great fun in exploring.
 
2021-08-02 9:43:43 AM  
Brandon's Chinese Freestyle from CKY movie
Youtube Qw3ni-GCDbo


/Only americans eat duck sauce
 
151 [OhFark]
2021-08-02 9:46:38 AM  

phedex: [YouTube video: Brandon's Chinese Freestyle from CKY movie]

/Only americans eat duck sauce


Ho chi Minh, shoot a load on your chin

/Listen to that "song" at least once every couple months, it's farking hilarious
 
2021-08-02 9:48:28 AM  

McGrits: Ragin' Asian: This probably won't fly at a takeout place because they're more concerned about turnover, but if you're in a sit down restaurant, try making a special request. They enjoy when customers appreciate more authentic flavors. Also, ask what the kitchen staff is having for lunch that day. One time I had this delectable snail dish that was off menu.

Many Chinese restaurants will have a Chinese menu that is different from the American menu. You can find all kinds of new and kickass dishes this way. Many really aren't so different but may be more spicy or have a little bit more funk to them that hits an awesome spot on the palate. Others will be combinations or ingredients you won't see on the American menu ever but are great fun in exploring.


This menu, Maybe you should drive,is where you'd find that sweet and sour you're looking for.  It'll possibly have pickled veggies in the name.  Ask the waitperson.
 
2021-08-02 9:52:24 AM  
What is it?

About a penny per packet for a case of 450, or nickle or so if you get the Kikkoman stuff instead of the cheap stuff with the panda on the front.
 
2021-08-02 9:53:31 AM  

mike_d85: Maybe you should drive: Maybe it's regional and because of where I've lived my whole life (California), or maybe it's because I'm oblivious and an idiot, but until a couple years ago I've never heard of it as "duck sauce."  It's always been Sweet and Sour sauce to me.

Sweet and sour sauce is a different thing than duck sauce.  Sweet and sour sauce is usually mostly pineapple juice and vinegar.  A lot of them don't bother with the pineapple juice and just add sugar water.  Duck sauce is apricot jam/preserves/marmalade with much less vinegar so it's just sweet.


Places here in Chicago carry both, you just have to ask
 
2021-08-02 10:04:58 AM  

Tyrone Slothrop: omg bbq: Well. When two ducks really love each other.

Most, if not all, ducks are rapists.


With corkscrew penises.
 
2021-08-02 10:15:43 AM  

Ragin' Asian: Tyrone Slothrop: omg bbq: Well. When two ducks really love each other.

Most, if not all, ducks are rapists.

With corkscrew penises.


Totes normal.
 
2021-08-02 10:18:28 AM  

151: Dick sauce makes mediocre egg rolls into decent egg rolls


Is it going to be that kind of party?

/ eyes the mashed potatoes
 
151 [OhFark]
2021-08-02 10:35:44 AM  

appliancide: 151: Dick sauce makes mediocre egg rolls into decent egg rolls

Is it going to be that kind of party?

/ eyes the mashed potatoes


LMAO. I saw my comment got a funny vote and I was like... Why? It wasn't a joke?

Totally missed my typo. That's awesome.

/Also glances fondly at the mash
 
2021-08-02 10:52:32 AM  
is this an east coast (centered on NYC) thing?

i grew up in the western chicago burbs, and if you got chinese takeout that included eggrolls a few packets of "sweet and sour sauce" -an orange sauce flecked with bright red- would be in the bag. if you got crab rangoons a house "sweet and sour" dipping sauce would come in a tiny plastic cup with a lid. mu shu pork would come with a similar tiny cup of plum sauce. the other "packets" in your bag would be soy sauce and some (very) hot asian mustard.

"duck sauce" is something i've only heard of on the internet.
 
2021-08-02 10:58:33 AM  
only good sauce packet is the mustard packet, fight me.

back in school I would order 3-piece crispy soy chicken (2 legs and a thigh, perfect!) because it was not only the cheapest thing on the menu but also delicious. and the place made their own duck sauce. which I would put in my jasmine tea, because I was a poor student in need of calories. it was actually pretty tasty!

currently, place across the street from us (one of those everything-menu chinese/japanese/thai/etc.) also makes their own, sort of a gelatinous riff on nuoc cham / nam pla, with carrot radish and garlic, now that stuff is seriously good.
 
151 [OhFark]
2021-08-02 11:05:09 AM  

tintar: only good sauce packet is the mustard packet, fight me.

back in school I would order 3-piece crispy soy chicken (2 legs and a thigh, perfect!) because it was not only the cheapest thing on the menu but also delicious. and the place made their own duck sauce. which I would put in my jasmine tea, because I was a poor student in need of calories. it was actually pretty tasty!

currently, place across the street from us (one of those everything-menu chinese/japanese/thai/etc.) also makes their own, sort of a gelatinous riff on nuoc cham / nam pla, with carrot radish and garlic, now that stuff is seriously good.


The mustard packet is very overlooked, definitely agree. I don't use any packets with Chinese takeout very often, but when I do, it's usually the mustard.
 
2021-08-02 11:06:05 AM  

luna1580: is this an east coast (centered on NYC) thing?

i grew up in the western chicago burbs, and if you got chinese takeout that included eggrolls a few packets of "sweet and sour sauce" -an orange sauce flecked with bright red- would be in the bag. if you got crab rangoons a house "sweet and sour" dipping sauce would come in a tiny plastic cup with a lid. mu shu pork would come with a similar tiny cup of plum sauce. the other "packets" in your bag would be soy sauce and some (very) hot asian mustard.

"duck sauce" is something i've only heard of on the internet.


d'nno, I've lived on both coasts and it's always been a pretty typical thing when getting takeout or delivery? there's a huge handful of (crizappy, hair-aminos and suchlike) soy sauce packets, a couple awesome mustard packets, and more than a few taste-free orange-colored sugar-gel packets.

my memories of the single local "Chinese" place growing up in NE Ohio are fairly repressed, lol. I can't recall much other than those little red/green top food-service glass bottles of Kikkoman, but that may be on me.
 
2021-08-02 11:12:01 AM  

Maybe you should drive: Maybe it's regional and because of where I've lived my whole life (California), or maybe it's because I'm oblivious and an idiot, but until a couple years ago I've never heard of it as "duck sauce."  It's always been Sweet and Sour sauce to me.


I know those as being two totally separate things.

Duck sauce is yellowish and sweet n sour sauce is dark red.
 
2021-08-02 11:16:00 AM  

tintar: luna1580: is this an east coast (centered on NYC) thing?

i grew up in the western chicago burbs, and if you got chinese takeout that included eggrolls a few packets of "sweet and sour sauce" -an orange sauce flecked with bright red- would be in the bag. if you got crab rangoons a house "sweet and sour" dipping sauce would come in a tiny plastic cup with a lid. mu shu pork would come with a similar tiny cup of plum sauce. the other "packets" in your bag would be soy sauce and some (very) hot asian mustard.

"duck sauce" is something i've only heard of on the internet.

d'nno, I've lived on both coasts and it's always been a pretty typical thing when getting takeout or delivery? there's a huge handful of (crizappy, hair-aminos and suchlike) soy sauce packets, a couple awesome mustard packets, and more than a few taste-free orange-colored sugar-gel packets.

my memories of the single local "Chinese" place growing up in NE Ohio are fairly repressed, lol. I can't recall much other than those little red/green top food-service glass bottles of Kikkoman, but that may be on me.


the sweet and sour i remember was orange, with red flecks that i think were mild chili flake, it tasted similar to the trader joe's or maggi brand "sweet chili sauce" but more mild and more orange, definitely with a vinegar kick.

here in florida i haven't been getting chinese takeout, learned to make a few dishes during the beginning of the pandemic instead. i do see "duck sauce" in the crappy "international" section of publix, and mentioned online, but i've never eaten it.
 
2021-08-02 11:19:34 AM  
I have a box of Chung's vegetable egg rolls in the freezer and a jar of Ty Ling duck sauce in the fridge.  No, it's not authentic but who the hell cares about that when you're drunk at 2 AM?
 
2021-08-02 11:20:11 AM  
but, since everyone here seems to agree "duck sauce" is a bland, sweet, mostly artificial orange goo with just a hint of apricot flavor WHY would anyone older than 10 want this on their american chinese food? even ketchup is as vinegary as it is sweet. not having grown up with it, i can't image grabbing an eggroll and thinking "hmmmmm, needs more straight corn syrup!"
 
151 [OhFark]
2021-08-02 11:28:22 AM  

tintar: only good sauce packet is the mustard packet, fight me.

back in school I would order 3-piece crispy soy chicken (2 legs and a thigh, perfect!) because it was not only the cheapest thing on the menu but also delicious. and the place made their own duck sauce. which I would put in my jasmine tea, because I was a poor student in need of calories. it was actually pretty tasty!

currently, place across the street from us (one of those everything-menu chinese/japanese/thai/etc.) also makes their own, sort of a gelatinous riff on nuoc cham / nam pla, with carrot radish and garlic, now that stuff is seriously good.


Also, I just realized that I glaze over some of your posts when I start to realize I have no idea what the fark you're talking about. And I don't like that about me. I haven't mastered any cuisine, but I think generally I know a good amount about most, and can survive a conversation with a master of French, Italian, etc cuisines. Reading some of your posts makes me realize I know ABSOLUTELY FARK ALL about Asian cuisine in general.

I'm going to fix that. And I owe it to you. Thank you.
 
2021-08-02 11:41:53 AM  

luna1580: but, since everyone here seems to agree "duck sauce" is a bland, sweet, mostly artificial orange goo with just a hint of apricot flavor WHY would anyone older than 10 want this on their american chinese food? even ketchup is as vinegary as it is sweet. not having grown up with it, i can't image grabbing an eggroll and thinking "hmmmmm, needs more straight corn syrup!"


Egg rolls need mustard, I don't really use duck sauce. It's too sweet. A tiny bit mixed into fried rice kinda works though.
 
2021-08-02 11:47:00 AM  
Traditional or not, I blend apricot and raspberry jam, a touch of hot sauce to taste, usually something bland like 'Crystal'. A little light Karo syrup can keep the pectin from making it too solid. I keep Coleman's at home but always insist on "dining room mustard." Packets of mustard just don't keep their heat. I read an article that said the peak heat of dry mustard is 15 minutes after water is added. This seems about right.
 
2021-08-02 11:55:23 AM  

151: tintar: only good sauce packet is the mustard packet, fight me.

Also, I just realized that I glaze over some of your posts when I start to realize I have no idea what the fark you're talking about. And I don't like that about me. I haven't mastered any cuisine, but I think generally I know a good amount about most, and can survive a conversation with a master of French, Italian, etc cuisines. Reading some of your posts makes me realize I know ABSOLUTELY FARK ALL about Asian cuisine in general.

I'm going to fix that. And I owe it to you. Thank you.


I was just about to second his opinion on your Asian cuisine knowledge and then you said mustard packets were good and lost all credibility. They suck and have no heat. When do you want to duke it out?
 
2021-08-02 12:10:42 PM  

Maybe you should drive: Ragin' Asian: It never really mattered to me because I never used it. Most American Chinese takeout meat dishes are already syrupy sweet.

Exactly.  I was fortunate enough to grow up in a town with an amazing Chinese restaurant, owned by two Chinese refugees.  They had a chicken dish that was their version of "sweet and sour" but was not too much of either.  Just an incredibly good tasting dish.  We rarely ate in restaurants when I was a kid, but when my parents wanted a fancy night out, that Chinese restaurant was the place. And the sweet and sour chicken was a must.

The owners retired, the restaurant closed, and I moved away.  I've been trying for years to find a sweet and sour dish like the one I grew up with, but I've never found it.  Everything seems to be catered to our syrupy sweet taste buds.


If the sauce was more brown/amber than red/pink, it's possible it's a soy/black vinegar sauce thickened with corn starch. It's called subuta (vinegar pork) here in Japan (no idea the Chinese name, maybe Tintar knows) and it's crazy popular in Chinese restaurants here, where it's served over not only for fried pork, but also fried chicken or fish, with mixed veggies (usually carrot, onion, and bell pepper). It's great, and the place across the street from me knocks it out the park. Reminiscent of sweet and sour, but a totally different thing... not syrupy sweet, deeper and more salty/sour with a touch of sweetness.
 
2021-08-02 12:11:26 PM  

luna1580: is this an east coast (centered on NYC) thing?

i grew up in the western chicago burbs, and if you got chinese takeout that included eggrolls a few packets of "sweet and sour sauce" -an orange sauce flecked with bright red- would be in the bag. if you got crab rangoons a house "sweet and sour" dipping sauce would come in a tiny plastic cup with a lid. mu shu pork would come with a similar tiny cup of plum sauce. the other "packets" in your bag would be soy sauce and some (very) hot asian mustard.

"duck sauce" is something i've only heard of on the internet.


The places I order from(mostly (NW side) will give you both if you ask, but the default is duck sauce. I never really have use for anyone of them since I don't eat egg rolls(they might give me a shrimp one by mistake and I'm allergic to shrimp).
/Have you ever been to New Star near Johhnie's Beef?
 
2021-08-02 12:13:51 PM  

drjekel_mrhyde: luna1580: is this an east coast (centered on NYC) thing?

i grew up in the western chicago burbs, and if you got chinese takeout that included eggrolls a few packets of "sweet and sour sauce" -an orange sauce flecked with bright red- would be in the bag. if you got crab rangoons a house "sweet and sour" dipping sauce would come in a tiny plastic cup with a lid. mu shu pork would come with a similar tiny cup of plum sauce. the other "packets" in your bag would be soy sauce and some (very) hot asian mustard.

"duck sauce" is something i've only heard of on the internet.

The places I order from(mostly (NW side) will give you both if you ask, but the default is duck sauce. I never really have use for anyone of them since I don't eat egg rolls(they might give me a shrimp one by mistake and I'm allergic to shrimp).
/Have you ever been to New Star near Johhnie's Beef?


Fark user imageView Full Size
 
2021-08-02 12:33:59 PM  

kyuzokai: If the sauce was more brown/amber than red/pink, it's possible it's a soy/black vinegar sauce thickened with corn starch. It's called subuta (vinegar pork) here in Japan (no idea the Chinese name, maybe Tintar knows) and it's crazy popular in Chinese restaurants here, where it's served over not only for fried pork, but also fried chicken or fish, with mixed veggies (usually carrot, onion, and bell pepper). It's great, and the place across the street from me knocks it out the park. Reminiscent of sweet and sour, but a totally different thing... not syrupy sweet, deeper and more salty/sour with a touch of sweetness.


oh lawd, and here I ain't yet summoned the courage reply directly to 151 and fasahd kindnesses/insults, but ok yeah sure 醋豬肉 gou'jyuu'nyuk or suchlike. (I d'nno, subuta ~= cuo'zhuu, vinegar == vinegar, peeg == peeg, 肉 == 肉)
 
2021-08-02 12:55:14 PM  

Kitty2.0: I have a box of Chung's vegetable egg rolls in the freezer and a jar of Ty Ling duck sauce in the fridge.  No, it's not authentic but who the hell cares about that when you're drunk at 2 AM?


This is why  bibigo exists.

Fark user imageView Full Size

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There is no greater feeling than realizing you have half a dozen pork dumplings in the freezer, coming home at 2am. It's like being greeted with White Castle. And they are filled with juice all on their own. Just amazing.
 
2021-08-02 12:56:32 PM  

tintar: kyuzokai: If the sauce was more brown/amber than red/pink, it's possible it's a soy/black vinegar sauce thickened with corn starch. It's called subuta (vinegar pork) here in Japan (no idea the Chinese name, maybe Tintar knows) and it's crazy popular in Chinese restaurants here, where it's served over not only for fried pork, but also fried chicken or fish, with mixed veggies (usually carrot, onion, and bell pepper). It's great, and the place across the street from me knocks it out the park. Reminiscent of sweet and sour, but a totally different thing... not syrupy sweet, deeper and more salty/sour with a touch of sweetness.

oh lawd, and here I ain't yet summoned the courage reply directly to 151 and fasahd kindnesses/insults, but ok yeah sure 醋豬肉 gou'jyuu'nyuk or suchlike. (I d'nno, subuta ~= cuo'zhuu, vinegar == vinegar, peeg == peeg, 肉 == 肉)


You're still favorited bro :)
 
2021-08-02 12:57:42 PM  
Last week I learned that Saucy Susan is just Duck Sauce. My whole life has been a lie.
 
2021-08-02 1:04:51 PM  

151: Also, I just realized that I glaze over some of your posts when I start to realize I have no idea what the fark you're talking about. And I don't like that about me. I haven't mastered any cuisine, but I think generally I know a good amount about most, and can survive a conversation with a master of French, Italian, etc cuisines. Reading some of your posts makes me realize I know ABSOLUTELY FARK ALL about Asian cuisine in general.


I... aw, shucks? like the song goes, "'cos I'm no-one, with a great set of moves" - look, I'm an idiot, a farking dilettante. not in any pejorative sense, I just do stupid stream-of-consciousness stuff to foodtab and I love all the denizens here. I've had no "training" but rather a series of prolonged relationships with partners who could not cook but their various Aunties and mothers were dying to teach me lol, and so they did. I'll always listen to you, and hubie, and rose (zommfg do never discount her words), and kyuzokai, and leeksfromchichis, and luna, and fasahd, esp. if it's anything South Asian or East Asian. (sorries/not-sorries, I know some of my favorite foodtab farkers are not listed but you know who you are)

fasahd: I was just about to second his opinion on your Asian cuisine knowledge and then you said mustard packets were good and lost all credibility. They suck and have no heat. When do you want to duke it out?


hay! I d'nno, I've always been disappointed by the whole "coleman's 'HOT'  mustard" racket, but that was only the prepared jars in the store. more recently, I have bought the powder and was pleasantly surprised to find you can generate roof-of-mouth-blistering concoctions at home (basicamente I said screw their directions and used the same method as with my 1kg of not-actual-wasabi horseradish powder what lives in the freezer)

but yeah, even if those mustard packets are mostly soybean oil, it's still a nice bite?

so, ok, pistols at dawn? or even better, choose weapons: Mista Mustid original, I think I may have Beale St. to blame for this wonderful nonsense...

Fark user imageView Full Size
 
2021-08-02 1:09:18 PM  

hubiestubert: Kitty2.0: I have a box of Chung's vegetable egg rolls in the freezer and a jar of Ty Ling duck sauce in the fridge.  No, it's not authentic but who the hell cares about that when you're drunk at 2 AM?

This is why  bibigo exists.

[Fark user image 334x334]
[Fark user image 334x334]
[Fark user image 334x334]

There is no greater feeling than realizing you have half a dozen pork dumplings in the freezer, coming home at 2am. It's like being greeted with White Castle. And they are filled with juice all on their own. Just amazing.


ok now I hate you even more than ever. bleh, we exist in maybe 30-45min drive of an H-Mart, and I've still yet to try that on. mainly because I'd want to give every single one of the gyoza/mandoo a loving home. and also the fresh gimbap. and and and...
 
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