Jaunas receptes

Shake Shack Atlanta tiks atvērts 30. septembrī

Shake Shack Atlanta tiks atvērts 30. septembrī

Ilgi gaidītā Shake Shack Atlanta atklāšana notiks 30. septembrī jaunajā Buckhead Atlanta kompleksā

Burgeru cienītāji Atlantā, priecājieties!

Pēc sešu mēnešu gaidīšanas, sākot ar Shake Shack kravas automašīna pie SXSW uz apstiprinājums no Buckhead Atlanta pirms dažiem mēnešiem tas ir oficiāli: Shake Shack Atlanta beidzot ir klāt. Shake Shack Atlanta tiks atklāta 30. septembrī pavisam jaunajā Buckhead Atlanta luksusa mazumtirdzniecības un restorānu kompleksā.

Divstāvu Buckhead Shack tiks atvērts nākamās otrdienas pulksten 11:00, un tajā būs redzami Shake Shack pazīstamie un iemīļotie ēdienkartes ēdieni, piemēram, Shack Burger, kā arī jauna ēdienkarte ar saldētiem olu krējuma betoniem, kuros tiks izmantots tikai īsts cukurs un bez sīrupiem. Jaunās tikai Buckhead krējuma garšas būs Pecan Pie Oh My (vaniļas saldētais olu krēms, kas sajaukts ar pekanriekstu pīrāga šķēli no H&F Bread Co.) un Campfire S'mores (saldēts šokolādes krēms, kas sajaukts ar zefīra mērci, graham krekeriem un tumšo šokolādi) gabali no Cacao Atlanta Chocolate Co.). Visi Campfire S’mores olu krējuma pārdošanas apjomi dos labumu Camp Twin Lakes, kas nodrošina nometnes pieredzi visa gada garumā bērniem ar smagām slimībām un dzīves izaicinājumiem. Izvēlnē būs pieejams arī Atlantai raksturīgais Peachtree kokteilis-bagātīgs un krēmīgs karameļu persiku piena kokteilis.

Lai uzzinātu par jaunākajiem notikumiem pārtikas un dzērienu pasaulē, apmeklējiet mūsu vietni Pārtikas ziņas lappuse.

Joanna Fantozzi ir žurnāla The Daily Meal asociētā redaktore. Sekojiet viņai Twitter@JoannaFantozzi


Shake Shack reaģē uz kritiku par cepto vistas ēdienkartes debiju korejiešu gaumē

Pūļa iemīļotā burgeru ķēde Shake Shack nonāca aizskaršanā pēc tam, kad jauna, ierobežotu laiku “korejiešu stila” ēdienkarte ar vistas sviestmaizēm un sānu malām tika apsūdzēta par kultūras apropriāciju, jo tā brīvi interpretēja korejiešu ceptu vistu.

Ēdienkarte debitēja visā valstī pirms nedēļas, un tajā ir sviestmaize ar gočujang glazētu ceptu vistu un baltiem kimchi slaw tīrradņiem un kartupeļiem, kas tiek pasniegti ar gochujang mērci un melnā cukura vaniļas kokteili. Drīz pēc atklāšanas daži cilvēki tiešsaistē kritizēja uzņēmumu par šķietamo iesaistīšanos kultūras apropriācijās. Citi sociālo mediju lietotāji apgalvoja, ka pāris ēdienkartes vienumu pievienošana, piemēram, kimchi un gochujang mērce, un apzīmēšana ar to kā “korejiešu gaumē” cepta vista ir mīļa ēdiena laiska interpretācija. Citi mudināja pusdienotājus tā vietā apmeklēt vietējos korejiešu restorānus. "Jā, kaut ko iepļaukājiet, un tas ir korejietis," tviterī rakstīja Bruklinas rakstniece Giaae Kwon.

Kvons, kurš pirmo reizi dzirdēja par sviestmaizi, kad tas debitēja Shake Shack vietās visā Dienvidkorejā pagājušajā gadā, stāsta Ēdētājam Ņujorkā, ka ēdienkartes atklāšana ASV izskatījās “kā vienkāršākais veids, kā darīt korejiešu ceptu vistu”.

Citi atkārtoja noskaņojumu. “Ir sajūta, ka baltie cilvēki sita kopā vairākas lietas, jo viņi to uztver kā korejiešu valodu un pēc tam gūst labumu no šīm lietām,” saka Dašs Kvjatkovskis, stand -up komiķis un podcast raidījumu vadītājs Providencē, Rodailendā, kurš arī tviterī kritizēja Shake. Šakas jaunā ēdienkarte. “Kas padara to“ korejiešu gaumē ”? Vai tas ir fakts, ka viņi uzliek kimchi uz ceptas vistas sviestmaizes? Jo tā nav cepta vistas gaļa korejiešu gaumē. ”

ASV atklāšana bija iterācija populārajai gočujang ceptajai vistas sviestmaizei, kas pagājušajā rudenī bija labi pārdota ķēdes 14 veikalos Dienvidkorejā. Sviestmaižu recepte tika nedaudz pielāgota štata atklāšanai, ieskaitot balta kimchi slaw pievienošanu, izmantojot kimchi no Portlendas, Oregonas štata Choi's Kimchi Co.

Abi Kvjatkovskis un Kvons atzīmēja, ka bija patīkami redzēt, ka ķēde sadarbojas ar nelielu, ģimenei piederošu veikalu, lai iegūtu kimchi, taču bija vīlušies, redzot, ka gūžas, NYC bāzētā ķēde, kas bieži iesaistās rosīgā pavāru sadarbībā neizvēlieties sadarboties ar korejiešu restorānu vai korejiešu šefpavāru, lai palīdzētu atvērt ēdienkarti ASV

Intervijā pa telefonu Shake Shack kulinārijas direktors Marks Rosati sacīja, ka viņa komanda kopā ar darbiniekiem no SPC Group - gigantiskas pārtikas kompānijas, kas atrodas Dienvidkorejā un 2015. gadā sadarbojās ar Shake Shack, lai palīdzētu tai paplašināties valstī - apceļoja dažādus ceptas vistas restorāni Seulā, kamēr viņi izstrādāja ķēdes sviestmaizi, tostarp Hanchu, Hyodo Chicken, Ungteori Tongdak un Jung-ong Sweet & amp Spicy Chicken. Viņi arī ieguva informāciju par ceptu vistu un korejiešu ēdienu kopumā no pārtikas rakstniekiem un ietekmētājiem Matty Yangwoo Kim (@hungrymatty) un Jason Kim (@mykoreaneats). Bet neviena no šīs informācijas netika iekļauta paziņojumā par ASV palaišanu.

"Es labprāt uzzinātu, kā izskatījās šis pētījums," saka Kvjatkovskis. "Ja jūs mēģināsit iesaiņot kāda cita kultūru kā ātrās ēdināšanas produktu, vismazāk, ko jūs varētu darīt, ir patiešām pacelt kādu no šīs kultūras, paaugstināt dažus īpašus pavārus un īpašus restorānus."

Atbildot uz kritiku par kultūras apropriācijām, kas tiek iekasētas tiešsaistē, Rosati saka, ka, atklājot jauno ēdienkarti, viņš varētu “noteikti redzēt, kā kāds šeit varētu tā domāt”. "Es varu saprast līdz galam, bet nekad to nevaru pilnībā saprast, jo tā nav mana kultūra," saka Rosati. "Tas ir kaut kas, ko mēs vēlamies klausīties un saprast."

Šī konkrētā palaišana iezīmē pirmo reizi, kad Shake Shack ir izvēlējies izvēlnes vienumu, kas ir labi darbojies vienā no tās starptautiskajām vietām, un atkārtoti interpretēja to, lai izplatītu visā valstī ASV, norāda uzņēmums. Sviestmaize pēdējos piecos gados ir nepabeigts darbs, saka Rosati, un tā debitēja Shake Shacks Dienvidkorejā pagājušā gada beigās. Recepte tika izstrādāta sadarbībā ar SPC Group.

Kad sviestmaize parādījās Shake Shack Dienvidkorejas vietās, vienums tika apzīmēts kā “Gochujang Chick’n Sandwich”, izvēlnes vienumam pievienojot vienkāršu nosaukumu. ASV jaunajā ēdienkartē iekļautie tīrradņi un frī kartupeļi ir apzīmēti kā “Korejiešu Gochujang Chick’n Bites” un “Korean Gochujang Fries”, savukārt sviestmaize ēdienkartēs tiek parādīta kā “Korejiešu stila cepts cālis”.

Šis plašais, saplacinošais sviestmaizes nosaukums, kas tika izmantots kā visaptverošs termins bez niansēm vai konteksta, neatbilda zīmei, saka NYC korejiešu restorāna īpašnieks Bobijs Jons.

"Ja jūs domājat par vasabi, terijaki mērci vai kādu ķīniešu ēdienu, [tas nav marķēts] kā" ķīniešu gaumē "," saka Yoon, Korejas centra restorāna Yoon Haeundae Galbi īpašnieks. "Viņi parasti saka, piemēram," teriyaki vistas "vai" wasabi garšas ". Bet viņi to neuzskata tikai par" japāņu gaumi "." Tāpat korejiešu ēdiens ASV ir tik Yoon saka, ka gočujangā mērcētas ceptas vistas sviestmaizes marķēšana ar vispārīgu apzīmējumu, piemēram, “korejiešu gaumē”, rada zaudējumus neskaitāmiem korejiešu ēdienu aromātiem un sagatavēm.

"Es nesaku, ka kāds dara nepareizi," saka Yoon. "Bet es domāju, ka, ja viņi gribētu to nosaukt par [sviestmaizes] nosaukumu, es domāju, ka viņiem to vajadzēja likt kā" gochujang "vai ko citu, pēc viņu domām, korejiešu stila."

Yoon Haeundae Galbi pikantā cepta vista Yoon Haeundae Galbi [Oficiāli]

Shake Shack Rosati saka, ka, virzoties uz priekšu, komanda “klausās” atbildes uz izvēlnes vienumiem, taču tās neveic nekādas izmaiņas, pamatojoties uz līdz šim dzirdēto. "Mēs to saucam par" korejiešu gaumi ", jo tā ir mūsu tradicionālā korejiešu cepta vistas sviestmaize, un tā ir neliela atšķirība no tās, kas tiek pasniegta mūsu Dienvidkorejas būros," viņš saka.

Uzņēmums visā tirdzniecības uzsākšanā mērķtiecīgi izmantoja “korejiešu gaumi” un “korejiešu iedvesmotu”, lai apzīmētu, ka sviestmaize patiesībā nav korejiešu ceptas vistas paraugs, saka Rosati, kas parasti ir divreiz cepta un tērpušies ar dažādām mērcēm un piedevām. "Tā ir tik plaša kategorija," saka Rosati. "Mums ir svarīgi teikt, ka tā ir tā variācija. Tas ir kaut kas, no kā mēs smeļamies iedvesmu. Šī nav galīga korejiešu cepta vista. ”

Dažiem ēdienkarte varētu būt vairāk uztverta, ja “izskatījās, ka viņi bija vairāk domājuši, un izskatījās, ka viņi ne tikai cenšas gūt labumu no [korejiešu ēdiena], bet izmanto savu platformu, lai patiešām atvērtu cilvēku prātus , ”Saka Kvjatkovskis. "Es tikai saku, ka cilvēkiem vajadzētu būt pārdomātākiem un cieņpilnākiem un patiešām mēģināt izdomāt, kā pacelt atstumtās balsis."


Shake Shack reaģē uz kritiku par cepto vistas ēdienkartes debiju korejiešu gaumē

Pūļa iemīļotā burgeru ķēde Shake Shack nonāca aizskaršanā pēc tam, kad jauna, ierobežotu laiku “korejiešu stila” ēdienkarte ar vistas sviestmaizēm un sānu malām tika apsūdzēta kultūras apropriācijās par brīvu korejiešu ceptas vistas interpretāciju.

Ēdienkarte debitēja visā valstī pirms nedēļas, un tajā ir sviestmaize ar gočujang glazētu ceptu vistu un baltiem kimchi slaw tīrradņiem un kartupeļiem, kas tiek pasniegti ar gochujang mērci un melnā cukura vaniļas kokteili. Drīz pēc atklāšanas daži cilvēki tiešsaistē kritizēja uzņēmumu par šķietamo iesaistīšanos kultūras apropriācijās. Citi sociālo mediju lietotāji apgalvoja, ka dažu ēdienkartes priekšmetu pievienošana, piemēram, kimchi un gochujang mērce, un apzīmēšana ar to “korejiešu gaumē” cepta vista ir mīļa ēdiena laiska interpretācija. Citi mudināja pusdienotājus tā vietā apmeklēt vietējos korejiešu restorānus. "Jā, kaut ko iepļaukājiet, un tas ir korejietis," tviterī rakstīja Bruklinas rakstniece Giaae Kwon.

Kvons, kurš pirmo reizi dzirdēja par sviestmaizi, kad tas debitēja Shake Shack vietās visā Dienvidkorejā pagājušajā gadā, stāsta Ēdētājam Ņujorkā, ka ēdienkartes atklāšana ASV izskatījās “kā vienkāršākais veids, kā darīt korejiešu ceptu vistu”.

Citi atkārtoja noskaņojumu. “Ir sajūta, ka baltie cilvēki sita kopā vairākas lietas, jo viņi to uztver kā korejiešu valodu un pēc tam gūst labumu no šīm lietām,” saka Dašs Kvjatkovskis, stand -up komiķis un podcast raidījumu vadītājs Providencē, Rodailendā, kurš arī tviterī kritizēja Shake. Šakas jaunā ēdienkarte. “Kas padara to“ korejiešu gaumē ”? Vai tas ir fakts, ka viņi uzliek kimchi uz ceptas vistas sviestmaizes? Jo tā nav cepta vistas gaļa korejiešu gaumē. ”

ASV atklāšana bija iterācija populārajai gočujang ceptajai vistas sviestmaizei, kas pagājušajā rudenī bija labi pārdota ķēdes 14 veikalos Dienvidkorejā. Sviestmaižu recepte tika nedaudz pielāgota štata atklāšanai, ieskaitot balta kimchi slaw pievienošanu, izmantojot kimchi no Portlendas, Oregonas štata Choi's Kimchi Co.

Abi Kvjatkovskis un Kvons atzīmēja, ka bija patīkami redzēt, ka ķēde sadarbojas ar nelielu, ģimenei piederošu veikalu, lai iegūtu kimchi, taču bija vīlušies, redzot, ka gūžas, NYC bāzētā ķēde, kas bieži iesaistās rosīgā pavāru sadarbībā neizvēlieties sadarboties ar korejiešu restorānu vai korejiešu šefpavāru, lai palīdzētu atvērt ēdienkarti ASV

Intervijā pa telefonu Shake Shack kulinārijas direktors Marks Rosati sacīja, ka viņa komanda kopā ar darbiniekiem no SPC Group - gigantiskas pārtikas kompānijas, kas atrodas Dienvidkorejā un 2015. gadā sadarbojās ar Shake Shack, lai palīdzētu tai paplašināties valstī - apceļoja dažādus ceptas vistas restorāni Seulā, kamēr viņi izstrādāja ķēdes sviestmaizi, tostarp Hanchu, Hyodo Chicken, Ungteori Tongdak un Jung-ong Sweet & amp Spicy Chicken. Viņi arī ieguva informāciju par ceptu vistu un korejiešu ēdienu kopumā no pārtikas rakstniekiem un ietekmētājiem Matty Yangwoo Kim (@hungrymatty) un Jason Kim (@mykoreaneats). Bet neviena no šīs informācijas netika iekļauta paziņojumā par ASV palaišanu.

"Es labprāt uzzinātu, kā izskatījās šis pētījums," saka Kvjatkovskis. "Ja jūs mēģināt iesaiņot kāda cita kultūru kā ātrās ēdināšanas produktu, vismazāk, ko jūs varētu darīt, ir patiešām pacelt kādu no šīs kultūras, paaugstināt dažus īpašus pavārus un īpašus restorānus."

Atbildot uz kritiku par kultūras apropriācijām, kas tiek iekasētas tiešsaistē, Rosati saka, ka, atklājot jauno ēdienkarti, viņš varētu “noteikti redzēt, kā kāds šeit varētu tā domāt”. "Es varu saprast līdz galam, bet nekad to nevaru pilnībā saprast, jo tā nav mana kultūra," saka Rosati. "Tas ir kaut kas, ko mēs vēlamies klausīties un saprast."

Šī konkrētā palaišana iezīmē pirmo reizi, kad Shake Shack ir izvēlējies izvēlnes vienumu, kas ir labi darbojies vienā no tās starptautiskajām vietām, un atkārtoti to interpretēja, lai izplatītu visā valstī ASV, norāda uzņēmums. Sviestmaize pēdējos piecos gados ir nepabeigts darbs, saka Rosati, un tā debitēja Shake Shacks Dienvidkorejā pagājušā gada beigās. Recepte tika izstrādāta sadarbībā ar SPC Group.

Kad sviestmaize parādījās Shake Shack Dienvidkorejas vietās, vienums tika apzīmēts kā “Gochujang Chick’n Sandwich”, izvēlnes vienumam pievienojot vienkāršu nosaukumu. ASV jaunajā ēdienkartē iekļautie tīrradņi un frī kartupeļi ir apzīmēti kā “Korejiešu Gochujang Chick’n Bites” un “Korean Gochujang Fries”, bet sviestmaize tiek parādīta izvēlņu dēļos kā “Korejiešu stila cepts cālis”.

Šis plašais, saplacinošais sviestmaizes nosaukums, kas tika izmantots kā visaptverošs termins bez niansēm vai konteksta, neatbilda zīmei, saka NYC korejiešu restorāna īpašnieks Bobijs Jons.

"Ja jūs domājat par vasabi, terijaki mērci vai kādu ķīniešu ēdienu, [tas nav marķēts] kā" ķīniešu gaumē "," saka Yoon, Korejas centra restorāna Yoon Haeundae Galbi īpašnieks. "Viņi parasti saka, piemēram," teriyaki vistas "vai" wasabi garšas ". Bet viņi to neuzskata tikai par" japāņu gaumi "." Tāpat korejiešu ēdiens ASV ir tik Yoon saka, ka gočujangā mērcētas ceptas vistas sviestmaizes marķēšana ar vispārīgu apzīmējumu, piemēram, “korejiešu gaumē”, rada zaudējumus neskaitāmām korejiešu ēdienu garšām un sagatavēm.

"Es nesaku, ka kāds dara nepareizi," saka Yoon. "Bet es domāju, ka, ja viņi gribētu to ielikt kā [sviestmaizes] nosaukumu, es domāju, ka viņiem to vajadzēja likt kā" gochujang "vai jebko, ko viņi uzskata par korejiešu stilu."

Yoon Haeundae Galbi pikantā cepta vista Yoon Haeundae Galbi [Oficiāli]

Shake Shack Rosati saka, ka, virzoties uz priekšu, komanda “klausās” atbildes uz izvēlnes vienumiem, taču tās neīsteno nekādas izmaiņas, pamatojoties uz līdz šim dzirdēto. "Mēs to saucam par" korejiešu gaumi ", jo tā ir mūsu tradicionālā korejiešu cepta vistas sviestmaize, un tā ir neliela atšķirība no tās, kas tiek pasniegta mūsu Dienvidkorejas būros," viņš saka.

Uzņēmums visā tirdzniecības uzsākšanā mērķtiecīgi izmantoja “korejiešu gaumi” un “korejiešu iedvesmotu”, lai apzīmētu, ka sviestmaize patiesībā nav korejiešu ceptas vistas paraugs, saka Rosati, kas parasti ir divreiz cepta un tērpušies ar dažādām mērcēm un piedevām. "Tā ir tik plaša kategorija," saka Rosati. "Mums ir svarīgi teikt, ka tā ir tā variācija. Tas ir kaut kas, no kā mēs smeļamies iedvesmu. Šī nav galīga korejiešu cepta vista. ”

Dažiem ēdienkarte varētu būt vairāk uztverta, ja “izskatījās, ka viņi bija vairāk domājuši, un izskatījās, ka viņi ne tikai cenšas gūt labumu no [korejiešu ēdiena], bet izmanto savu platformu, lai patiešām atvērtu cilvēku prātus , ”Saka Kvjatkovskis. "Es tikai saku, ka cilvēkiem vajadzētu būt pārdomātākiem un cieņpilnākiem un patiešām mēģināt izdomāt, kā pacelt atstumtās balsis."


Shake Shack reaģē uz kritiku par cepto vistas ēdienkartes debiju korejiešu gaumē

Pūļa iemīļotā burgeru ķēde Shake Shack nonāca aizskaršanā pēc tam, kad jauna, ierobežotu laiku “korejiešu stila” ēdienkarte ar vistas sviestmaizēm un sānu malām tika apsūdzēta kultūras apropriācijās par brīvu korejiešu ceptas vistas interpretāciju.

Ēdienkarte debitēja visā valstī pirms nedēļas, un tajā ir sviestmaize ar gočujang glazētu ceptu vistu un baltiem kimchi slaw tīrradņiem un kartupeļiem, kas tiek pasniegti ar gochujang mērci un melnā cukura vaniļas kokteili. Drīz pēc atklāšanas daži cilvēki tiešsaistē kritizēja uzņēmumu par šķietamo iesaistīšanos kultūras apropriācijās. Citi sociālo mediju lietotāji apgalvoja, ka dažu ēdienkartes priekšmetu pievienošana, piemēram, kimchi un gochujang mērce, un apzīmēšana ar to “korejiešu gaumē” cepta vista ir mīļa ēdiena laiska interpretācija. Citi mudināja pusdienotājus tā vietā apmeklēt vietējos korejiešu restorānus. "Jā, kaut ko iepļaukājiet, un tas ir korejietis," tviterī rakstīja Bruklinas rakstniece Giaae Kwon.

Kvons, kurš pirmo reizi dzirdēja par sviestmaizi, kad tas debitēja Shake Shack vietās visā Dienvidkorejā pagājušajā gadā, stāsta Ēdētājam Ņujorkā, ka ēdienkartes atklāšana ASV izskatījās “kā vienkāršākais veids, kā darīt korejiešu ceptu vistu”.

Citi atkārtoja noskaņojumu. “Ir sajūta, ka baltie cilvēki sita kopā vairākas lietas, jo viņi to uztver kā korejiešu valodu un pēc tam gūst labumu no šīm lietām,” saka Dašs Kvjatkovskis, stand -up komiķis un podcast raidījumu vadītājs Providencē, Rodailendā, kurš arī tviterī kritizēja Shake. Šakas jaunā ēdienkarte. “Kas padara to“ korejiešu gaumē ”? Vai tas ir fakts, ka viņi uzliek kimchi uz ceptas vistas sviestmaizes? Jo tā nav cepta vistas gaļa korejiešu gaumē. ”

ASV atklāšana bija iterācija populārajai gočujang ceptajai vistas sviestmaizei, kas pagājušajā rudenī bija labi pārdota ķēdes 14 veikalos Dienvidkorejā. Sviestmaižu recepte tika nedaudz pielāgota štata atklāšanai, ieskaitot balta kimchi slaw pievienošanu, izmantojot kimchi no Portlendas, Oregonas štata Choi's Kimchi Co.

Abi Kvjatkovskis un Kvons atzīmēja, ka bija patīkami redzēt, ka ķēde sadarbojas ar nelielu, ģimenei piederošu veikalu, lai iegūtu kimchi, taču bija vīlušies, redzot, ka gūžas, NYC bāzētā ķēde, kas bieži iesaistās rosīgā pavāru sadarbībā neizvēlieties sadarboties ar korejiešu restorānu vai korejiešu šefpavāru, lai palīdzētu atvērt ēdienkarti ASV

Intervijā pa telefonu Shake Shack kulinārijas direktors Marks Rosati sacīja, ka viņa komanda kopā ar darbiniekiem no SPC Group - gigantiskas pārtikas kompānijas, kas atrodas Dienvidkorejā un 2015. gadā sadarbojās ar Shake Shack, lai palīdzētu tai paplašināties valstī - apceļoja dažādus ceptas vistas restorāni Seulā, kamēr viņi izstrādāja ķēdes sviestmaizi, tostarp Hanchu, Hyodo Chicken, Ungteori Tongdak un Jung-ong Sweet & amp Spicy Chicken. Viņi arī ieguva informāciju par ceptu vistu un korejiešu ēdienu kopumā no pārtikas rakstniekiem un ietekmētājiem Matty Yangwoo Kim (@hungrymatty) un Jason Kim (@mykoreaneats). Bet neviena no šīs informācijas netika iekļauta paziņojumā par ASV palaišanu.

"Es labprāt uzzinātu, kā izskatījās šis pētījums," saka Kvjatkovskis. "Ja jūs mēģināt iesaiņot kāda cita kultūru kā ātrās ēdināšanas produktu, vismazāk, ko jūs varētu darīt, ir patiešām pacelt kādu no šīs kultūras, paaugstināt dažus īpašus pavārus un īpašus restorānus."

Atbildot uz kritiku par kultūras apropriācijām, kas tiek iekasētas tiešsaistē, Rosati saka, ka, atklājot jauno ēdienkarti, viņš varētu “noteikti redzēt, kā kāds šeit varētu tā domāt”. "Es varu saprast līdz galam, bet nekad to nevaru pilnībā saprast, jo tā nav mana kultūra," saka Rosati. "Tas ir kaut kas, ko mēs vēlamies klausīties un saprast."

Šī konkrētā palaišana iezīmē pirmo reizi, kad Shake Shack ir izvēlējies izvēlnes vienumu, kas ir labi darbojies vienā no tās starptautiskajām vietām, un atkārtoti interpretēja to, lai izplatītu visā valstī ASV, norāda uzņēmums. Sviestmaize pēdējos piecos gados ir nepabeigts darbs, saka Rosati, un tā debitēja Shake Shacks Dienvidkorejā pagājušā gada beigās. Recepte tika izstrādāta sadarbībā ar SPC Group.

Kad sviestmaize parādījās Shake Shack Dienvidkorejas vietās, vienums tika apzīmēts kā “Gochujang Chick’n Sandwich”, izvēlnes vienumam pievienojot vienkāršu nosaukumu. ASV jaunajā ēdienkartē iekļautie tīrradņi un frī kartupeļi ir apzīmēti kā “Korejiešu Gochujang Chick’n Bites” un “Korean Gochujang Fries”, bet sviestmaize tiek parādīta izvēlņu dēļos kā “Korejiešu stila cepts cālis”.

Šis plašais, saplacinošais sviestmaizes nosaukums, kas tika izmantots kā visaptverošs termins bez niansēm vai konteksta, neatbilda zīmei, saka NYC korejiešu restorāna īpašnieks Bobijs Jons.

"Ja jūs domājat par vasabi, terijaki mērci vai kādu ķīniešu ēdienu, [tas nav marķēts] kā" ķīniešu gaumē "," saka Yoon, Korejas centra restorāna Yoon Haeundae Galbi īpašnieks. "Viņi parasti saka, piemēram," teriyaki vistas "vai" wasabi garšas ". Bet viņi to neuzskata tikai par" japāņu gaumi "." Tāpat korejiešu ēdiens ASV ir tik Yoon saka, ka gočujangā mērcētas ceptas vistas sviestmaizes marķēšana ar vispārīgu apzīmējumu, piemēram, “korejiešu gaumē”, rada zaudējumus neskaitāmām korejiešu ēdienu garšām un sagatavēm.

"Es nesaku, ka kāds dara nepareizi," saka Yoon. "Bet es domāju, ka, ja viņi gribētu to nosaukt par [sviestmaizes] nosaukumu, es domāju, ka viņiem to vajadzēja likt kā" gochujang "vai ko citu, pēc viņu domām, korejiešu stila."

Yoon Haeundae Galbi pikantā cepta vista Yoon Haeundae Galbi [Oficiāli]

Shake Shack Rosati saka, ka, virzoties uz priekšu, komanda “klausās” atbildes uz izvēlnes vienumiem, taču tās neīsteno nekādas izmaiņas, pamatojoties uz līdz šim dzirdēto. "Mēs to saucam par" korejiešu gaumi ", jo tā ir mūsu tradicionālā korejiešu cepta vistas sviestmaize, un tā ir neliela atšķirība no tās, kas tiek pasniegta mūsu Dienvidkorejas būros," viņš saka.

Uzņēmums visā tirdzniecības uzsākšanā mērķtiecīgi izmantoja “korejiešu gaumi” un “korejiešu iedvesmotu”, lai apzīmētu, ka sviestmaize patiesībā nav korejiešu ceptas vistas paraugs, saka Rosati, kas parasti ir divreiz cepta un tērpušies ar dažādām mērcēm un piedevām. "Tā ir tik plaša kategorija," saka Rosati. "Mums ir svarīgi teikt, ka tā ir tā variācija. Tas ir kaut kas, no kā mēs smeļamies iedvesmu. Šī nav galīga korejiešu cepta vista. ”

Dažiem ēdienkarte varētu būt vairāk uztverta, ja “izskatījās, ka viņi bija vairāk domājuši, un izskatījās, ka viņi ne tikai cenšas gūt labumu no [korejiešu ēdiena], bet izmanto savu platformu, lai patiešām atvērtu cilvēku prātus , ”Saka Kvjatkovskis. "Es tikai saku, ka cilvēkiem vajadzētu būt pārdomātākiem un cieņpilnākiem un patiešām mēģināt izdomāt, kā pacelt atstumtās balsis."


Shake Shack reaģē uz kritiku par cepto vistas ēdienkartes debiju korejiešu gaumē

Pūļa iemīļotā burgeru ķēde Shake Shack nonāca aizskaršanā pēc tam, kad jauna, ierobežotu laiku “korejiešu stila” ēdienkarte ar vistas sviestmaizēm un sānu malām tika apsūdzēta par kultūras apropriāciju, jo tā brīvi interpretēja korejiešu ceptu vistu.

Ēdienkarte debitēja visā valstī pirms nedēļas, un tajā ir sviestmaize ar gočujang glazētu ceptu vistu un baltiem kimchi slaw tīrradņiem un kartupeļiem, kas tiek pasniegti ar gochujang mērci un melnā cukura vaniļas kokteili. Drīz pēc atklāšanas daži cilvēki tiešsaistē kritizēja uzņēmumu par šķietamo iesaistīšanos kultūras apropriācijās. Citi sociālo mediju lietotāji apgalvoja, ka dažu ēdienkartes priekšmetu pievienošana, piemēram, kimchi un gochujang mērce, un apzīmēšana ar to “korejiešu gaumē” cepta vista ir mīļa ēdiena laiska interpretācija. Citi mudināja pusdienotājus tā vietā apmeklēt vietējos korejiešu restorānus. "Jā, kaut ko iepļaukājiet, un tas ir korejietis," tviterī rakstīja Bruklinas rakstniece Giaae Kwon.

Kvons, kurš pirmo reizi dzirdēja par sviestmaizi, kad tas debitēja Shake Shack vietās visā Dienvidkorejā pagājušajā gadā, stāsta Ēdētājam Ņujorkā, ka ēdienkartes atklāšana ASV izskatījās “kā vienkāršākais veids, kā darīt korejiešu ceptu vistu”.

Citi atkārtoja noskaņojumu. “Ir sajūta, ka baltie cilvēki sita kopā vairākas lietas, jo viņi to uztver kā korejiešu valodu un pēc tam gūst labumu no šīm lietām,” saka Dašs Kvjatkovskis, stand -up komiķis un podcast raidījumu vadītājs Providencē, Rodailendā, kurš arī tviterī kritizēja Shake. Šakas jaunā ēdienkarte. “Kas padara to“ korejiešu gaumē? ”Vai tas ir fakts, ka viņi uzliek kimchi uz ceptas vistas sviestmaizes? Jo tā nav cepta vistas gaļa korejiešu gaumē. ”

ASV atklāšana bija iterācija populārajai gočujang ceptajai vistas sviestmaizei, kas pagājušajā rudenī bija labi pārdota ķēdes 14 veikalos Dienvidkorejā. Sviestmaižu recepte tika nedaudz pielāgota štata atklāšanai, ieskaitot balta kimchi slaw pievienošanu, izmantojot kimchi no Portlendas, Oregonas štata Choi's Kimchi Co.

Abi Kvjatkovskis un Kvons atzīmēja, ka bija patīkami redzēt, ka ķēde sadarbojas ar nelielu, ģimenei piederošu veikalu, lai iegūtu kimchi, taču bija vīlušies, redzot, ka gūžas, NYC bāzētā ķēde, kas bieži iesaistās rosīgā pavāru sadarbībā neizvēlieties sadarboties ar korejiešu restorānu vai korejiešu šefpavāru, lai palīdzētu atvērt ēdienkarti ASV

Intervijā pa telefonu Shake Shack kulinārijas direktors Marks Rosati sacīja, ka viņa komanda kopā ar darbiniekiem no SPC Group - gigantiskas pārtikas kompānijas, kas atrodas Dienvidkorejā un 2015. gadā sadarbojās ar Shake Shack, lai palīdzētu tai paplašināties valstī - apceļoja dažādus ceptas vistas restorāni Seulā, kamēr viņi izstrādāja ķēdes sviestmaizi, tostarp Hanchu, Hyodo Chicken, Ungteori Tongdak un Jung-ong Sweet & amp Spicy Chicken. Viņi arī ieguva informāciju par ceptu vistu un korejiešu ēdienu kopumā no pārtikas rakstniekiem un ietekmētājiem Matty Yangwoo Kim (@hungrymatty) un Jason Kim (@mykoreaneats). Bet neviena no šīs informācijas netika iekļauta paziņojumā par ASV palaišanu.

"Es labprāt uzzinātu, kā izskatījās šis pētījums," saka Kvjatkovskis. "Ja jūs mēģināt iesaiņot kāda cita kultūru kā ātrās ēdināšanas produktu, vismazāk, ko jūs varētu darīt, ir patiešām pacelt kādu no šīs kultūras, paaugstināt dažus īpašus pavārus un īpašus restorānus."

Atbildot uz kritiku par kultūras apropriācijām, kas tiek iekasētas tiešsaistē, Rosati saka, ka, atklājot jauno ēdienkarti, viņš varētu “noteikti redzēt, kā kāds šeit varētu tā domāt”. "Es varu saprast līdz galam, bet nekad to nevaru pilnībā saprast, jo tā nav mana kultūra," saka Rosati. "Tas ir kaut kas, ko mēs vēlamies klausīties un saprast."

Šī konkrētā palaišana iezīmē pirmo reizi, kad Shake Shack ir izvēlējies izvēlnes vienumu, kas ir labi darbojies vienā no tās starptautiskajām vietām, un atkārtoti interpretēja to, lai izplatītu visā valstī ASV, norāda uzņēmums. Sviestmaize pēdējos piecos gados ir nepabeigts darbs, saka Rosati, un tā debitēja Shake Shacks Dienvidkorejā pagājušā gada beigās. Recepte tika izstrādāta sadarbībā ar SPC Group.

Kad sviestmaize parādījās Shake Shack Dienvidkorejas vietās, vienums tika apzīmēts kā “Gochujang Chick’n Sandwich”, izvēlnes vienumam pievienojot vienkāršu nosaukumu. ASV jaunajā ēdienkartē iekļautie tīrradņi un frī kartupeļi ir apzīmēti kā “Korejiešu Gochujang Chick’n Bites” un “Korean Gochujang Fries”, bet sviestmaize tiek parādīta izvēlņu dēļos kā “Korejiešu stila cepts cālis”.

Šis plašais, saplacinošais sviestmaizes nosaukums, kas tika izmantots kā visaptverošs termins bez niansēm vai konteksta, neatbilda zīmei, saka NYC korejiešu restorāna īpašnieks Bobijs Jons.

"Ja jūs domājat par vasabi, terijaki mērci vai kādu ķīniešu ēdienu, [tas nav marķēts] kā" ķīniešu gaumē "," saka Yoon, Korejas centra restorāna Yoon Haeundae Galbi īpašnieks. "Viņi parasti saka, piemēram," teriyaki vistas "vai" wasabi garšas ". Bet viņi to neuzskata tikai par" japāņu gaumi "." Tāpat korejiešu ēdiens ASV ir tik Yoon saka, ka gočujangā mērcētas ceptas vistas sviestmaizes marķēšana ar vispārīgu apzīmējumu, piemēram, “korejiešu gaumē”, rada zaudējumus neskaitāmām korejiešu ēdienu garšām un sagatavēm.

"Es nesaku, ka kāds dara nepareizi," saka Yoon. "Bet es domāju, ka, ja viņi gribētu to nosaukt par [sviestmaizes] nosaukumu, es domāju, ka viņiem to vajadzēja likt kā" gochujang "vai ko citu, pēc viņu domām, korejiešu stila."

Yoon Haeundae Galbi pikantā cepta vista Yoon Haeundae Galbi [Oficiāli]

Shake Shack Rosati saka, ka, virzoties uz priekšu, komanda “klausās” atbildes uz izvēlnes vienumiem, taču tās neīsteno nekādas izmaiņas, pamatojoties uz līdz šim dzirdēto. "Mēs to saucam par" korejiešu gaumi ", jo tā ir mūsu tradicionālā korejiešu cepta vistas sviestmaize, un tā ir neliela atšķirība no tās, kas tiek pasniegta mūsu Dienvidkorejas būros," viņš saka.

Uzņēmums visā tirdzniecības uzsākšanā mērķtiecīgi izmantoja “korejiešu gaumi” un “korejiešu iedvesmotu”, lai apzīmētu, ka sviestmaize patiesībā nav korejiešu ceptas vistas paraugs, saka Rosati, kas parasti ir divreiz cepta un tērpušies ar dažādām mērcēm un piedevām. "Tā ir tik plaša kategorija," saka Rosati. "Mums ir svarīgi teikt, ka tā ir tā variācija. Tas ir kaut kas, no kā mēs smeļamies iedvesmu. Šī nav galīga korejiešu cepta vista. ”

Dažiem ēdienkarte varētu būt vairāk uztverta, ja “izskatījās, ka viņi bija vairāk domājuši, un izskatījās, ka viņi ne tikai cenšas gūt labumu no [korejiešu ēdiena], bet izmanto savu platformu, lai patiešām atvērtu cilvēku prātus , ”Saka Kvjatkovskis. "Es tikai saku, ka cilvēkiem vajadzētu būt pārdomātākiem un cieņpilnākiem un patiešām mēģināt izdomāt, kā pacelt atstumtās balsis."


Shake Shack reaģē uz kritiku par cepto vistas ēdienkartes debiju korejiešu gaumē

Pūļa iemīļotā burgeru ķēde Shake Shack nonāca aizskaršanā pēc tam, kad jauna, ierobežotu laiku “korejiešu stila” ēdienkarte ar vistas sviestmaizēm un sānu malām tika apsūdzēta kultūras apropriācijās par brīvu korejiešu ceptas vistas interpretāciju.

Ēdienkarte debitēja visā valstī pirms nedēļas, un tajā ir sviestmaize ar gočujang glazētu ceptu vistu un baltiem kimchi slaw tīrradņiem un kartupeļiem, kas tiek pasniegti ar gochujang mērci un melnā cukura vaniļas kokteili. Drīz pēc atklāšanas daži cilvēki tiešsaistē kritizēja uzņēmumu par šķietamo iesaistīšanos kultūras apropriācijās. Citi sociālo mediju lietotāji apgalvoja, ka pāris ēdienkartes vienumu pievienošana, piemēram, kimchi un gochujang mērce, un apzīmēšana ar to kā “korejiešu gaumē” cepta vista ir mīļa ēdiena laiska interpretācija. Citi mudināja pusdienotājus tā vietā apmeklēt vietējos korejiešu restorānus. "Jā, kaut ko iepļaukājiet, un tas ir korejietis," tviterī rakstīja Bruklinas rakstniece Giaae Kwon.

Kvons, kurš pirmo reizi dzirdēja par sviestmaizi, kad tas debitēja Shake Shack vietās visā Dienvidkorejā pagājušajā gadā, stāsta Ēdētājam Ņujorkā, ka ēdienkartes atklāšana ASV izskatījās “kā vienkāršākais veids, kā darīt korejiešu ceptu vistu”.

Citi atkārtoja noskaņojumu. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”

For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”


Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut

Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.

The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.

Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”

Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”

For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”


Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut

Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.

The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.

Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”

Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”

For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”


Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut

Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.

The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.

Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”

Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”

For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”


Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut

Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.

The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.

Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”

Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”

For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”


Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut

Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.

The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.

Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”

Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”

The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.

Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.

In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.

“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”

In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”

This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.

When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”

That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.

“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.

“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”

Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]

Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.

Uzņēmums visā tirdzniecības uzsākšanā mērķtiecīgi izmantoja “korejiešu gaumi” un “korejiešu iedvesmotu”, lai apzīmētu, ka sviestmaize patiesībā nav korejiešu ceptas vistas paraugs, saka Rosati, kas parasti ir divreiz cepta un tērpušies ar dažādām mērcēm un piedevām. "Tā ir tik plaša kategorija," saka Rosati. "Mums ir svarīgi teikt, ka tā ir tā variācija. Tas ir kaut kas, no kā mēs smeļamies iedvesmu. Šī nav galīga korejiešu cepta vista. ”

Dažiem ēdienkarte, iespējams, būtu vairāk uztverta, ja “izskatītos, ka viņi ir vairāk domājuši, un šķiet, ka viņi ne tikai cenšas gūt labumu no [korejiešu ēdiena], bet arī izmanto savu platformu, lai patiešām atvērtu cilvēku prātus. , ”Saka Kvjatkovskis. "Es tikai saku, ka cilvēkiem vajadzētu būt pārdomātākiem un cieņpilnākiem un patiešām mēģināt izdomāt, kā pacelt atstumtās balsis."


Skatīties video: 텐 둬블 쉐엑붜걸쓰 앤 빠잎슁글 쉐엑붜걸쓰 크리스탈의 유창한 영어 주문 크. bbㅣ#제시카u0026크리스탈 EP3-5 (Janvāris 2022).