“Korea is abundant in fermented foods, which are healthy, tasty, healthy, tasty, and also healthy”
Dokdo Is Ours parodies the campaign to globalize Korean food by people who don’t have much actual experience with the food business or countries outside of Korea.
Korea is abundant in fermented foods, which are healthy, tasty, healthy, tasty, and also healthy. From kimchi to condiments like doenjang (bean paste) and gochujang, to kimchi, as well as pickled and salted beans, pickled and salted sprouts, pickled and salted quail eggs, pickled and salted turnips, pickled and salted radishes, pickled and salted sesame leaves, and pickled and salted stalks, there is a veritable rainbow of pickled and salted flavors to be tasted in Korean side-dishes.
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
Pingback: ZenKimchi Korean Food Journal » 2009 in Korean Food (and ZenKimchi)