Mark Bittman on kimchi and Korean food

Is the world ready for Korean cuisine?
[First in a three-part series: Globalizing Korean food]Korea stakes out its plans to feed global tastes with traditional dishes
January 28, 2009

Tuna roll with rosemary sauce.
Celebrity food columnist Mark Bittman of The New York Times loves kimchi, mentioning the condiment several times on his food blog.

And it’s not just kimchi. In an e-mail interview with the JoongAng Ilbo, Bittman said he has even tried his hand at Korean hot pot, barbecue and side dishes.

This is not a recent infatuation. This is a long-standing relationship. As far back as 1996, Bittman wrote about Korean food in lofty terms.

Go here to the Joonang Ilbo for the rest.

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