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Posted on Feb 11, 2016 by Administrator
Unpeel the wax paper and there is a fat, charred wedge of rice, prickly with bacon shards, its nori sleeve puckered from a bout on the grill. At the center is treasure: smoked Cheddar and a soft-boiled quail egg, ready to spill.
This is a diner breakfast packed in a Japanese onigiri, or, as it is called in Korean, samgak kimbap. At Kichin, a mostly Korean, mostly takeout shop under the Marcy Avenue subway stop in Williamsburg, Brooklyn, it is one of several slightly unorthodox rice...