I've been reading about cuisines and it seems that Korean can be pretty spicy. Not got a chance to try it, except a dish or two (bibimbap, IIRC, and that was not hot). I like the fact that they use a fair amount of sesame seeds and sesame oil, based on what I've read. Got to try it more some day.
Oh yes, I forgot about kimchee. I had it at the same place where I had the bibimbap. It is good alright. And recently I read up in Wikipedia and other sites on how they make it. Very interesting. There are many different varieties. They store them to ferment in large jars which are made of earthenware or ceramic or something like that. Traditionally, some kinds of pickles in South India (e.g. green mango pickle) are made in similar looking jars, but not as large.
