Korean cuisine, with its pungent aromas, hard-to-pronounce names and unfamiliar service style, for many years stayed on the sidelines of the American Asian-food revolution. But restaurateurs have cracked the code of introducing bibimbap, ssam, bulgogi, kimchi, gochujang and more to customers in ways that are culturally digestible in the United States. A typical Korean meal, like most meals in East Asia, is centered on rice — which is often eaten with soup as the main course — ...
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