Interesting that you have also made it before. If you try mine, I recommend slicing it sobagi style (stuffed by leaving the ends on).

It's nice that you have some good Korean restaurants in your area. I bet they are a little more expensive than here, but the same goes for good American food in Korea.

I follow and support quite a few of the Korean blogs on Steem that regularly post in 'Korea'. There are less than there used to be, but I imagine they will come back.

One of the things I like about the Korean '-kr' community is most of them have invested $$$ in Steem and don't just beg or scheme. They may stick together and do their own thing more than some people would like, but I expect eventually they will start some very successful SMTs and Tribes.