Do you cook Korean food?  What’s the problem with cooking Korean food?  When you were growing up, you learned from your mother that you measured ingredients by a “little bit of this and a little bit of that.”  There was really no true calibration of how to meld different ingredients together.  Well, the Korean Food Research Institute (KFSI) of South Korea just created a Korean recipe website (http://www.tradifood.net/) for the sake of protecting it’s intellectual property: to protect Korean food as the product of the country’s traditional knowledge.

“As competition intensifies on the global stage to secure various intellectual property rights, companies in many advanced countries muscle into developing countries to occupy their traditional knowledge in order to develop them into lucrative industrial technologies,” KFRI spokesman Lim Seon-kyu said.

We went to the website and unless you read Korean, you’re not going to understand anything.  So it looks like you’ll have to rely on mom’s “a little bit of this and a little bit of that” to cook your kimchi jeegae and other Korean dishes.

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