E
ndless bowls of salads and pickled slaws, thinly sliced barbecued meats, scallion pancakes, perfectly
crisped fried chicken, and sizzling rice bowls are the quintessential Korean dishes you'll find in
family-owned restaurants that dot the U.S., from New York to Los Angeles. These iconic dishes are
worth seeking out, though they are just a gateway to the expansive range of recipes that make up traditional
Korean cuisine.
Heartier and bolder than neighboring Chinese and Japanese cuisines, some say, Korean food is packed with distinctive f lavors
that include spicy, sweet, salty, and fermented notes. The cuisine is savored for its diverse ingredients and a seemingly modern—
though thoroughly ancient—approach that emphasizes seasonality and resourcefulness above all.
Kimchi and Korean barbecue are the ambassadors of this nation's bold
cuisine, which holds plenty more for adventurous Americans to discover.
BEYOND THE BASICS
KOREA
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