The fact that there are over 100 kimchi varieties shows Korean pride in their food.
South Korea has a well-developed hangover culture, including pre- and post-drinking cocktails, as well as a variety of spicy and steaming stews and soups.
Since the Silla Dynasty (2,000 years ago), Koreans have embraced kimchi as a spicy side dish. Salting and storing fermented cabbage in red chilli pepper, garlic, ginger, and scallion makes it.
Clams, egg, and soft tofu in spicy broth? This stew is a classic example of unexpected flavor combinations tasting great.
Samgyeopsal, Korean for pork belly, is a mainstay at Korean BBQ restaurants.
Koreans use Chinese noodles to make a fatter, sweeter variant that is only vaguely similar. (Consider New Yorkers' pizza innovations.)
Chimaek—“chicken, maekju (beer)”—is an institution, not a dish. Fried chicken and beer make a great match.
Canned tuna, eggs, and cheese add flavor to ramyeon, but anyone can boil water and put in the spice packet.
Kimchi can be used in a variety of derivative meals, which are a separate category.
After the Korean War, this stew of sausages, Spam, American cheese, instant noodles, tteok, and vegetables was made.
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