Sunday, April 28, 2013 - We start with a kimchi set, which is only one dish of fermented, chilli-spiked cabbage, alongside another of chilli-drenched cucumber and one of a crunchy root vegetable I fail to identify. It's three takes on the same flavour. Kang poong gi is a deep-fried chicken dish drenched in a sweet chilli sauce which tastes like every cheap plate of Chinese American food I've ever eaten. Bin dae duk are small, dull, crisp-shelled pancakes that have the virtue of having taken a bath in the deep-fat fryer. So far this Korean food is the holy trinity of salt, fat and sugar.