Why Korean food is becoming cool
When it comes to global appreciation of Asian cuisine, Korea had been somewhat left behind its Chinese and Japanese neighbours.
But, after a push from the South Korean government, the world has begun to develop a taste for it, with Korean restaurants springing up in the New York, London and Tokyo and some being awarded Michelin stars.
It's led to South Korean farming exports doubling over the past few years.
Lucy Williamson went to a farm that produces fermented bean paste, to see what's driving a new interest in Korean delicacies.
19 Jun 2014