About Korean Food
I was asked once what it is about Korean food that makes it distinct from Japanese and Chinese cuisine , with which it shares many similarities in materials and ingredients. I may be a little biased, but simply put, I think Korean food has an emotional pull that is quite uniquely addictive.
There is very often a depth of flavor that are not there in other cuisines; perhaps it is due to extensive use of stimulating ingredients such as garlic, ginger, chilli, spring onion, etc. as well as many fermented and salted flavorings, such as soy sauce, soy bean paste, chilli paste, salted shrimp and anchovy extract, to name a few. Combined with fresh vegetables, meats and seafood, they make an impact on your palate that will have your coming back for more.
One thing I have learnt though about food over the years in the business is how truly subjective individual's leanings and preferences are, even with his own national cuisine. Discerning palates seem to depend as much on personal past exposures as to present preferences.
However, I believe that any cuisine that has been prepared with real understanding and love of that cuisine cannot but succeed to deliver pleasure to even the most reticent of diners.
More about Korean Cuisine:
Introduction to Korean Cuisine
"Bahb Mug Ut Ni?" (or more politely, "Jin Ji Jahb Seu Sheut Suh Yo?)
Bool Go Gi, barbecue Korean style
Kimchee; NOT just another pickle !
About Bahn Chahn, the side dishes
Myu Reu Chi: Anchovies, anyone?
Seasonings and flavorings in Korean Cuisine
Naeng Myun, it's only cold noodles, right?
Treasures from the Korean seas
SOOL. .Lovely alcoholic beverages from Land of the Rising Sun