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| | Korean Cooking at Epicurious.com (Site not responding. Last check: 2007-10-11) |
 | | Long misperceived as a simple amalgam of Chinese and Japanese influences, Korean food is in fact distinctive in its taste and history. |
 | | But unique to Korean cuisine are the strong, pungent flavors of dishes like kimchi, a highly seasoned side dish of fermented vegetables that gets a fiery kick from chile peppers. |
 | | Cooks strive to harmonize five essential flavors (salty, sweet, sour, hot, and bitter) and colors (green, red, yellow, white, and fl) as exemplified in the dish known as bibim bob, a bowl of rice topped with sautéed beef, a medley of colorful vegetables, and a spicy sauce. |
| www.epicurious.com /features/going_global/korean/intro (444 words) |
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