Korean cuisine can be intimidating. The staples can be bizarre to American palates (yangjulgi gui is pan fried ox stomach, for example, and ke jang is pickled raw Dungeness crab in hot sauce). The spice level can be brutal for any nationality, with massive flurries of red pepper an integral part of many recipes. Plates can be enormous, meant to be paired with others for optimum taste (it helps if we already understand the recommended combos), and confusing... More >>>