"Out of 337 students, over 95 percent said they would be intrigued if the school introduced a new intensive course about Korean culture and cuisine. Almost 250 said they would register for the ...

"They make the food taste nuttier, sweeter, meatier and even flowerier. They also cover bitter, unpleasant raw tastes," Kang said, referring to his own creations such as ganjang-based glazed pecan ...