A few months ago, I was walking down the street in a white t-shirt and black shorts, the kind of outfit that makes me feel like I’m on vacation in Japan.
My name is Aaron, and I’m from the South.
I have been living in the South since I was seven years old, and like many South Koreans, I’m not exactly accustomed to being out of the country.
I’ve spent years trying to adapt to the South’s social and economic realities.
For example, I didn’t want to wear pants, so I decided to wear jeans and a T-shirt, which made me feel more comfortable.
But then I started noticing other South Koreans in the same boat.
People wearing a t-shirts and shorts was nothing new for me.
I’d only ever seen them in Japan and America.
My friends would also often wear the same clothes, and it made me realize that it was a social norm in South Korea, too.
It wasn’t a big deal, but it was an important part of how I was raised.
After a few months, I realized that the South Koreans I knew had an even bigger problem: They had no idea how to make their own “food,” which was really just “stuff.”
And the only place that I could find “food” was in a store called Yum.
That store was like a big supermarket, where I could buy food from a variety of Korean restaurants, but the only food they had was what the Korean government was giving them to eat.
Yum was a Korean version of Walmart, where Korean people would buy food to eat and sell it.
I realized how much it meant to me that I was not in a situation where I was buying food to sell.
I decided that I would become a Korean chef.
My first day of cooking was in January, when I started working at a local Korean restaurant called Yums Food Co. in the neighborhood of Hanjin Station.
I was excited to start my career in the kitchen, but I also felt a little bit intimidated by the food I was making.
I spent about a month working at Yums before I quit my job and began working at the Korean Food Center at Yum’s.
I learned a lot about cooking and Korean culture, and after two months of working there, I made enough food to feed my family for about four months.
By the end of January, I had already been making about a quarter of my own food, and by the end in February, I’d made enough to feed six people for about two months.
It was amazing.
Yums was a place where Korean Americans could get together to cook together.
They would take a class, and the students would go to the kitchen to make something for themselves.
By April, I began getting requests for other people to come and cook for me, which was fun because I was already doing some of my work on my own.
After I had my first full-time job, I moved to New York, where a friend of mine started making Korean food in his backyard.
It took me a little while to get used to the idea of making food at home, and my friends and I were often interrupted by other Korean Americans in New York City.
But by the time I arrived in Korea in August, it felt like home.
I had no friends in Korea.
And I had a hard time connecting with Korean Americans.
I found myself getting a lot of flack for not being able to speak Korean.
But in Korea, there are so many people that are fluent in Korean, and they have so many different ideas about how Korean food should be made.
There are many different restaurants, and many different kinds of food.
For me, it was more about learning how to cook Korean food, rather than trying to figure out how to learn English.
After six months, Yums closed.
I still had to work in Korea to make a living, but now I was ready to start cooking my own Korean food.
It’s a tough journey, and while it was definitely a good experience for me personally, it wasn’t for everyone.
But the main thing was that I didn, in fact, learn how to do Korean food from Korean people, and that made me even more excited to go back to Japan.