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| | The Korea Times : [The Dawn of Modern Korea] (314) A Hot Tale (Site not responding. Last check: 2007-10-22) |
 | | It took about a century for chilli pepper to become an essential ingredient of Korean cooking. |
 | | The chilli paste, known as kochujang, appeared in the 1610s, but until the 1700s kimchi, the quintessential Korean dish of fermented cabbage and/or other vegetables, was normally prepared without chili pepper. |
 | | Only from the late 1700s did Koreans begin to eat the kimchi of the type which is now seen as “normal”, that is with large quantities of chilli pepper, red in color, and with a spicy taste. |
| times.hankooki.com /lpage/opinion/200508/kt2005081116221354130.htm (845 words) |
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