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Korea Counselor

August 25, 1994|BARBARA HANSEN

If you're ever in Seoul, Korea, take the No. 2 subway to Samsong Station. From there, walk two minutes to the Korea Trade Center Building. Then descend to the underground arcade. What's there? The Myongga Kimchi Museum, devoted to Korea's famous pickles.

There are at least 100 kinds of kimchi in Korea, and eight of them are pictured in "Korea: A Journey to Exotic Tastes," published by the Korea National Tourism Corp. This dining-out guide is intended for use overseas, but it would also be handy in Los Angeles's Koreatown (though we have yet to find a local restaurant specializing in stewed togani , the cartilage and surrounding meat of a beef knucklebone, which the guidebook describes as having a delectable texture; "fully boiled, it makes a surprisingly delicate and non-fatty addition to the thick, richly flavored broth of this hotpot"). A menu guide, photographs of ingredients, a Korean-English glossary of dishes and tips on table manners are some of the features. For a free copy, contact the tourism corporation at (213) 382-3435.

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