The Korea Times
On a recent weekend afternoon, Hwang In-woo, a university student in his 20s, found himself standing in line for something called “Butter rice cakes” — yet another trending dessert he never intended to try. Hwang said he has been eating his way through Korea’s latest food crazes largely at the urging of his girlfriend, who regularly discovers new items on social media and insists they try them together. “I wouldn’t usually go out of my way to buy these if it weren’t for her,” he told The Korea Times. But as he found himself unintentionally following the trends, he began to notice they all shared something in common beyond just flavor. “Most of them are chewy or soft, so you really don’t need much stress or strength to enjoy them,” he said. “The Dubai-style cookie was the most surprising. It looks soft, but then you get these crispy bits inside. That feeling really stayed with me.” Hwang’s observation points to a quiet but decisive shift in Korea’s food culture, where texture — how something stretches, resists, collapses or melts in the mouth — has become
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