Korean Cuisine seems to be a mystery to many people. This is why I've been working hard to create a cooking institute for expats and tourists to come to Korea. These days we have been offering basic cooking classes, but the main reason I wanted to open a cooking studio was to research how people perceive Korean food and how we could adapt it to different palates. It's not about the money, because we make very little money off the cooking classes. When you factor in the tour, the ingredients (food in Korea is quite expensive these days), rent, and salaries for staff- there is little left over. The concept of the cooking studio is research. We all grew up in different countries and the tastes and textures we are familiar with are quite alien to what Koreans find delicious. Let's look at kimchi. It's fermented. It's fiberous. Its sour, garlicky, spicy, and salty taste isn't the acidic, "palate cleansing taste" that many think is similar to ginge...