Kimchi-making and microbiology.
“But when it comes to preparing South Korea’s national dish, there are myriad modi operandi and many subtleties even within those. Each region in the country has its own trademark pickled pizzazz. The further you stray from Seoul, the more pungent the extra ingredients – a heftier dose of fish sauce, or shucked oysters, or raw fish slices if you get as far south as Gyeongsang-do.” | learn more