It would be quite amusing for me if I move back to find that Korean food is "the new Thai" or the like. Okay, you heard this from me here first... if Korean Cuisine gets big (or has it already?) - the thing to be drinking is Bek Se Ju (http://www.ksdb.co.kr/eng/product/bekseju/bekseju_concept.asp)! Traditional Korean rice wine (12-14% so it is a "wine") fermented with ginseng and other herb-y stuff. It is rather smooth, easy to sip, with an interesting blend of light-herbal/floral and rich-earthy flavors & aromas. Neat stuff.
very funny...
It would be quite amusing for me if I move back to find that Korean food is "the new Thai" or the like. Okay, you heard this from me here first... if Korean Cuisine gets big (or has it already?) - the thing to be drinking is Bek Se Ju (http://www.ksdb.co.kr/eng/product/bekseju/bekseju_concept.asp)! Traditional Korean rice wine (12-14% so it is a "wine") fermented with ginseng and other herb-y stuff. It is rather smooth, easy to sip, with an interesting blend of light-herbal/floral and rich-earthy flavors & aromas. Neat stuff.