Preparing Dumplings in Busan
by Liam Burt
A cramped street-side dumpling stall in Busan’s Jagalchi district hums with afternoon activity under a clear sky. Steam rises from a large metal steamer, blurring the view of a vendor’s hands as he fills dough wrappers with pork and kimchi, the recipe cards pinned haphazardly to the wall behind him. In the foreground, a worn wooden hanger hangs from a hook, its varnish peeling to reveal the grain beneath. A stack of colorful plastic stools sits nearby, one bearing the faint smudge of fingerprints on its polished metal leg.
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