After Indian, Thai, Chinese and Rising Sun, the spotlight of international taste is now all on Korean cuisine. The result of an ancestral culture, which is rooted in the land and in the rigorous seasonality of its products, it stands out over other Asian gastronomy for the extensive and wise use of cereals and vegetables and for its healthy and even curative properties. This includes the antibiotic power of garlic and the immunizing properties of fermented foods, which mostly have a modest calorie contribution that characterizes most dishes. It also boasts a range of spices and condiments with a very strong taste, which makes it an invigorating to which it is difficult to be indifferent: the spicy Gochujang - the ubiquitous chilli pepper paste - the pungent freshness of the ginger, the flavuor of fish sauce derived from fermented anchovies, the balsamic sweetness of onions. Noodles of sweet potato, rice, beef, chicken and algae complete a simple but very versatile recipe book that will convince you to set aside, at least for a while, sushi, pad thai and lacquered duck.