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Korean food has grown in popularity in the United States. Korean restaurants, which used to exist primarily in heavily Korean and Asian communities, have now opened in a wide variety of diverse communities all across the nation. Korean food derives its flavors and tastes from various combinations of sesame oil, soybean paste, soy sauce, salt, garlic, ginger and, most importantly, chili pepper, which gives it its distinctive spicy taste. In fact, Korea is the largest consumer of garlic, more so even than Italy. The cuisine varies seasonally, and relies much on pickled vegetables which are preserved traditionally in outside ceramic jars, and a very labor-intensive preparation time even for the simplest side dish.
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