Author(s): Billy Law
Little Koreatakes you to the heart of Korean cooking - from grandma's comfort food to the iconic street eats and cult recipes gathering fans from Seoul to London and New York.
For many, kimchi - that revered dish of spicy fermented cabbage - is a first, unforgettable taste of Korean cuisine. But kimchi is just a glimpse of the bigger picture.
The food of Korea is also rightfully renowned for its barbecue dishes like smoky beef bulgogi, not to mention the 'other' KFC - Korean Fried Chicken - a dish so good it leaves an indelible impact on anyone who tries it. And, of course, there are peerless rice dishes such as kimchi fried rice and bibimbap, deliriously spicy noodles, crunchy spring onion pancakes, vegetable and fish fritters, and an array of incredible banchan- vegetable-based side dishes that accompany most meals. Little Korea has all this and everything else you need to get truly hooked on Seoul food.
Korean-Australian Simon Park is a food writer and freelance photographer based in Sydney, Australia. He documents his love of Korean food - as well as the Sydney restaurant scene in general - on his popular food blog The Heart of Food (www.theheartoffood.com).