Crazy for Korean

Crazy for Korean

Bibimbap and bulgogi may not be familiar to many U.S. diners, but most do know kimchee, the Korean staple made from fermented vegetables that embraces the Asian belief of balancing five flavors: salt, sweet, sour, hot and bitter.

But now Korean cuisine has come of age in the United States. Independent restaurants offer authentic flavors and Korean fusion, and a few multiunit operations are starting to lead patrons beyond kimchee to bibimbap, bulgogi and many ot

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish