Have you ever heard a Korean person say, “맵지만 맛있어” (It’s spicy but delicious) — with tears in their eyes and sweat dripping from their forehead? If you’re traveling to Korea and wondering whether you’ll survive local dishes like tteokbokki or buldak, you’re not alone. But here’s the good news: Korean spicy food isn’t just about pain — it’s about flavor, pride, and yes… sometimes a little masochism. Let’s dive into what makes Korean spicy food so special — and how you, as a visitor, can enjoy the heat without burning out. It’s Not Just Heat — It’s a Whole Experience Korean spiciness isn’t like the sudden, explosive fire of Mexican habanero or the dry, scorching heat of Indian chili powder. It’s layered. Often, the spice is built on fermented flavors like gochujang (red chili paste), garlic, sesame oil, and soy sauce. It doesn’t punch you in the face at first bite — it creeps in, builds up, and then BAM — you’re sweating. But for many Koreans, that’s the point. Spicy food is a...