I spent the greater part of June in Seoul, where I bonded with Korean food in the most sublime way. I love the little plates of banchan that come with every meal (though I noticed that quantities have significantly reduced the past few times I visited). My favourite side dish is geotjeori, a salad that is sometimes referred to as freshly made, unfermented kimchi.The chilli pepper is famously present in Korean cuisine to the point of near ubiquity, and yet the plant is not native to Asia.It…
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