Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 64 of 131

E ndless bowls of salads and pickled slaws, thinly sliced barbecued meats, scallion pancakes, perfectly crisped fried chicken, and sizzling rice bowls are the quintessential Korean dishes you'll find in family-owned restaurants that dot the U.S., from New York to Los Angeles. These iconic dishes are worth seeking out, though they are just a gateway to the expansive range of recipes that make up traditional Korean cuisine. Heartier and bolder than neighboring Chinese and Japanese cuisines, some say, Korean food is packed with distinctive f lavors that include spicy, sweet, salty, and fermented notes. The cuisine is savored for its diverse ingredients and a seemingly modern— though thoroughly ancient—approach that emphasizes seasonality and resourcefulness above all. Kimchi and Korean barbecue are the ambassadors of this nation's bold cuisine, which holds plenty more for adventurous Americans to discover. BEYOND THE BASICS KOREA 62 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cuisineSpotlight_korea.indd 62 3/17/14 8:13 AM

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