What the hell is a hoe? Garden tool doesn’t seem to be the most common usage these days.

why are most Koreans named in English as if they had middle names?

Sang Kim.

Myung Park.

Japanese get it right. Hideki Matsui.

Your name isn’t the past tense of sing.

ark isn’t it. ak is.

we don’t have middle names. Stop letting them calling your first name by your first name syllable.

it’s like those idiots at Ellis Island making up family names as they saw it easiest for them to write and pronounce.

not hoe.

If you want to know what mainstream Japanese yakiniku is like, chains like Gyu-Kaku and Manpuku are best to get a sample of what yakiniku is typically like. I don’t know if the yakiniku places in NY are chains or mom and pops.

The reason why I say this is that a lot of Koreans have a sense of what “korean” style sashimi is as opposed to “japanese” style sashimi. “Korean” style being sweet cho-gochujang sauce that is often heavily mixed with some raw fish. Sometimes this is mixed with vegetables. Sometimes the fish is dipped in the cho-gochujang sauce and eaten wrapped with lettuce like how koreans eat bbq. The way the fish is cut by the chef also differs. It just seems to me that korean hoe eating culture is an extension of Korean jut eating culture. Jut of course, is fermented sea food. These are obviously not cooked either. Often they have spicy seasoning as well.

When Korean people think of Japanese style hoe, they are talking about using soy sauce with wasabi0—using really mild condiments to really bring out the taste of the fish.

In other words, Korean hoe seems to be designed to eat lesser quality fish—maybe even overcoming unfreshness caused by lack of refrigeration. Meanwhile Japanese sashimi doesn’t address for those issues.

Of course, my views might be biased since both my parents come from towns close to the sea. Wangkon’s family might have been from inland areas, so indeed, it could be that by “hoe” he is thinking of what I consider to be “japanese” style.

personally i prefer japanese style, but some japanese people really enjoy the korean style of wrapping lettuce and dipping chogochujang.

Also, yakiniku places in lower east side new york seems different from the yakiniku places descriped in the post. If you go to Yakiniku East right next to Cooper Union university, the only difference is the slight variation of taste from the dipping sauce as well as the fact you have to pay for every banchan separately. Gochujang, dolsot bibimbap, kimchi… all exactly the same. If I want to have Korean food on manhattan, i usually prefer to eat there as opposed to K-town where everything is over-priced and banchans are crap.