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Korean food is about hot, pungent, fermented flavours. ‘Jang’ is the group term for the fermented pastes and sauces which run through the country’s national dishes: soy sauce (ganjang), soybean paste (doenjang) and red pepper paste (gochujang). Korea’s most famous food though is kimchi – seasoned and fermented vegetables. Koreans eat on average 18kg of this condiment each year in some shape or form - as a relish or garnish, with rice (bokkeumbap), in pancakes (kimchijeon), stews (jjigae), and dumplings (manchu).     +Read More

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