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Why is Korean food bad?
99% of all Korean food consists of these ingredients onions sauce, garlic, onions, gochujang, and sesame oil. Gochujang is used in almost everything.
On balance and subtlety, there is basically none. No skill involved with the seasoning/preparation. Everything is either saturated and over-seasoned or totally unseasoned.
When seasoned, its basically let's throw water, ingredients and gochujang.
Beef, pork and chicken dishes are either simply fried or seasoned with more gochujang or not seasoned at all.
Seafood dishes are basically made by grabbing any nearby fish, crab, octopus, throwing them into a pot, add gochujang and boil. 3 Michelin stars please.
Take a slice of meat. Don't season it. Slice an onion. Slice a pumpkin. Put it on a flat top grill. Dip in gochujang. World's Best BBQ.
