If someone ran a contest honouring people with the most dangerous jobs in Twin Cities restaurants, my nominee would be Jin-ee Kim of Kimchi Tofu House in Minneapolis.
Dozens of times a day, she risks her arms and wrists to deliver bowls of a stew called sundubu to diners in the small, 24-seat restaurant she and her husband run near the University of Minnesota. The thick, earthenware bowls bubble noisily as she glides them from tray to table, as the stew boils like a volcano.
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