Their cuisine is one of the world's most exciting. South Korean diners would not tolerate bland kimchi (cabbage pickled in garlic and chili) or sannahji (fresh chopped octopus, still wriggling on the plate). So why do they swill boring beer? Local brews such as Cass and Hite go down easily enough (which is not always true of those writhing tentacles with their little suction cups).
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