Sugar is sweet and spice brings the heat, but when you put the two together, you get a flavour combination that hits all the right notes.
Few places have had such a culinary impact on me as Seoul. I returned convinced that Korean was the international cuisine most likely to next take Australia by storm. We saw flurries – the occasional critically praised restaurant – but nothing to say that Korean was an ‘it’ food.
Now, with our current obsession with ‘swicy’ food (both sweet and spicy), every week. In fact, the popularity of Korean food on the site has grown by 32 percent, year on year.
