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Literally hot and spicy! Dominating in all dishes of Korean cuisine, this taste makes Korean people so proud of their strong personality and rich culture. In celebration of Kadayawan 2013, I, Jill, and Mikko went to a Korean restaurant near the city, to indulge our cravings with Korean dishes that would really spice up our day. As we arrived in the restaurant, we were immediately presented with a food menu of all the mouth-watering Korean dishes. Afterward, we ordered for three delightfully interesting dishes Kim Bap, Hemul Tukbigi, and Yukgaejang. Prior to the three main dishes, six Korean side dishes that triggered our appetite, with their initial spiciness, were served for us. Among the six, I most love the Kim chi (김치) and Kkakdugi (깍두기). Kim chi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce while Kkakdugi or diced radish is a type of kim chi which has all the ingredients of the popul