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.|
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.