I’ve always love eating spicy food whether it is sushi with wasabi sauce, Vietnamese sandwiches with chill pepper or extra spicy Ma-Po tofu with rice. About two weeks ago, my husband I went to a Korean restaurant located near his workplace. The food was so delicious, but what I really enjoyed were the many side dishes (banchan) that they served during the meal. 

The meat were marinated for intense flavored and cut into small sizes so there was no need for any knifes. Traditional Korean food is eaten with stainless steel chopsticks and spoon so any of the food were served too large (eg. whole grilled fish), it can easily be split with the chopsticks. 

The most common spices and sauces used in Korean dishes are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. This is to helped preserve the food.

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