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All Aspects of Korean Cuisine Come to Light.

April 7, 2000 | Copyright

In his new book ``Food War, Culture War,'' Choo Yong-ha, an ethnography professor at Kyonghee University, reveals lesser known facts that most Koreans would prefer not to know. The red chili peppered kimchi and pulgogi, which are considered as quintessential Korean cuisine, were, in fact, something unheard of among the majority of 19th century Koreans. Furthermore, the enticing sweet taste of puglogi is a Japanese invention from early this century.

Of course, various prototypes of these two recipes have existed in Korea for ages. But kimchi existed in a less exciting form as pickled cabbage without chili, while beef steeped just with soy sauce known as ``Nobiani'' …

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