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Fast-casual Korean

Deborah R. | Jan 13, 201801:30 PM

A block near where I live -- and where I'm likely to pick up takeout -- has a rotating cast of Bibimbap-type restaurants. I'm not that familiar with Korean food, especially not with the rapidly proliferating fast-casual outposts of this variety of the cuisine, but I'm baffled at how often the food is cold. The other day I got a noodle bowl with chicken assuming that both of these would be hot, though not of course the cucumber and other toppings. They weren't. At a previous place in this restaurant row, the rice bowls similarly had cold protein toppings. These aren't cold as in formerly hot; these are clearly intended to be served at either room temperature or refrigerator chilled. To me it makes what might be otherwise palatable food unappealing. Can anybody explain this tradition?

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