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	<title>KoreAm Journal -- Korean America&#039;s Premier Magazine &#187; October 2009</title>
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		<title>Banh Chung and Kimchi</title>
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		<pubDate>Tue, 27 Oct 2009 19:38:56 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[Back Issues]]></category>
		<category><![CDATA[October 2009]]></category>
		<category><![CDATA[ONLINE EXCLUSIVES]]></category>

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		<description><![CDATA[Story and photographs by Brenda Paik Sunoo A young Vietnamese girl flashed a smile as she ran up to me. “What you think of my country?” she asked while practicing her fresh, but wildly enthusiastic English. Over the course of my five years as a Korean American expatriate in Vietnam, this question is, perhaps, the most [...]
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		<title>The Book of Daniel</title>
		<link>http://iamkoream.com/the-book-of-daniel/</link>
		<comments>http://iamkoream.com/the-book-of-daniel/#comments</comments>
		<pubDate>Wed, 30 Sep 2009 21:26:36 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[Back Issues]]></category>
		<category><![CDATA[October 2009]]></category>
		<category><![CDATA[ONLINE EXCLUSIVES]]></category>

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		<description><![CDATA[By Michelle Woo One of the travails of working on a hospital drama, as Daniel Henney has learned, is having to master words like “hepatomegaly” and “serum ammonia.” “If you say it fast, you get caught on the ‘M,’” he explains of the latter term, which, for those curious, means ammonia in the blood. “Serum [...]
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		<slash:comments>9</slash:comments>
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		<title>Stinking Good</title>
		<link>http://iamkoream.com/stinking-good/</link>
		<comments>http://iamkoream.com/stinking-good/#comments</comments>
		<pubDate>Mon, 28 Sep 2009 22:59:00 +0000</pubDate>
		<dc:creator>KoreAm</dc:creator>
				<category><![CDATA[Back Issues]]></category>
		<category><![CDATA[October 2009]]></category>
		<category><![CDATA[ONLINE EXCLUSIVES]]></category>

		<guid isPermaLink="false">http://iamkoream.com/?p=2416</guid>
		<description><![CDATA[By Lola Pak Illustrations by Sylvia Park Stinky Tofu Asian street carts sell this dish—aged, fermented bean curd soaked in a putrid, inky vat as a midday snack. The marinade can be made from bamboo shoots, herbs and dried shrimp, all perfectly aromatic ingredients—except when it sits in room temperature for 14 days (or more). [...]
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		<slash:comments>8</slash:comments>
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