My one and only visit to Seoul had me returning home thinking the national food was Salisbury steak. From the LA Times-

As a connoisseur of kimchi, South Korea’s national dish, Kim Soon-ja takes a package of the fermented cabbage everywhere — even overseas.

But there has always been one indelicate matter: how to mask the garlicky and often offensively pungent odor.

“My tour guide asked me not to take out my kimchi in public because it can be distasteful to foreigners,” Kim, 56, says of a trip to Europe several years ago.

Instead of being insulted, Kim went to work on a novel culinary concept that in this country was about as revolutionary as the seedless watermelon: She wanted to take the funky odor out of her beloved kimchi, which ranks among odoriferous global foods such as Limburger cheese and China’s “stinky tofu.”

The ambitious curly-haired woman had already been named by the South Korean Food Ministry in 2007 as the nation’s first kimchi master, a designation that honors her mastery of the dish. Working with a team of food experts, she set to work to come up with a new type of freeze-dried pickled cabbage that doesn’t smell even after water is added, appealing to both foreigners and the fussiest Korean eaters.

Kim says she is the first to create freeze-dried kimchi and has secured a patent.

All I know is I wish someone would invent bullad that didn’t smell.