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Korean pantry takes lead in American flavors and chefs
Korean food spreads through pantry staples rather than restaurants, with gochujang and ssamjang fueling American kitchens. Fermented ingredients like jeotgal and fresh items such as perilla leaves gain traction, expanding culinary boundaries and blending Western influence with traditional Korean flavors.
MENTIONED IN THIS ARTICLE
America
West
U.S
Seoul
Korea
Rean
Associated Press
Concord
N.H