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Independent voices from the TWT Communities
"People are confused," says Chan. "They go into a restaurant and before they even order, they're presented with a dozen different little dishes. These little side dishes _ maybe vegetables of the day or pickles of the day _ are very important in Korean cuisine. But they confuse people _ often there isn't even a name for them."
Most Korean restaurants are small places in Koreatowns geared toward native Koreans, says Wendy Chan, a food consultant who has worked to introduce the cuisine to Americans.