SEOUL — Tangy, salty, sweet and spicy — Korean food is all of that.
Often using fermented condiments like the traditional “jang” and a diversity of spices, such as garlic, onion and pepper, Korean cuisine is notable for creating a harmony of flavors.
Despite the rich and diverse tastes that come from the mastery of balancing these strong spices, Korean food long had a relatively short list of globally promoted dishes, especially compared to neighboring China and Japan.
The list includes kimchi, the most widely known fermented pickled vegetable; bulgogi, marinated slices of beef or pork; and bibimbap, a bowl of rice with assorted vegetables and meat served with …
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