Adjusting Skewers in Seoul
Winter noon light floods the narrow interior of a traditional Seoul gopchang-eomuk stall, illuminating a chaotic but efficient workspace where steam rises from a large metal pot. A vendor’s hands, blurred by motion, adjust a stack of paper-wrapped skewers on a scratched wooden counter, while a dented metal rim of a nearby tray catches a sharp glint of the cold daylight. Behind the counter, shelves are cluttered with colorful glass bottles of chili paste and stacked plastic containers, evidence of years of service.
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