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When it comes to global influences on food, the digital age has made the world feel a lot smaller. The best recipes from chefs in other countries are now accessible, as are the local ingredients they use to create their most fabulous dishes. Check out these six must-try ideas from bloggers who specialize in their home country’s cuisine.

1. Quick & easy Bibimbap - South Korea

When Kim Sunée traveled to her birthplace in South Korea on a research trip, she was delighted by the cuisine, how it could be both rustic and beautiful, and how eager people were to share it. She founded Kimsunee.com soon after. She loves what modern Korean-American cooks are doing with the cuisine, infusing familiar dishes with what she calls “Korean sass.”

Quick & easy bibimbap

Quick & easy bibimbap

A fave ingredient: Gachujang

Slightly sweet but spicy; this fermented Korean hot-pepper' paste is a complement to. soups, stir-fries and marinades; it also makes a great dipping sauce.

Price: $5.50 for 100 grams

Website: hmart.com

2. Curry-leaf mojito - India

Indian food has a reputation for being complicated, but Delhi-horn Monica Bhide aims to disprove that on her blog, A Life of Spice (monicabhide.com).There, and in her latest cook hook, Modern Spice, she shares authentic Indian recipes, such as egg curry and cumin rice with peas, that come together in minutes with a few supermarket staples. It seems walking away from a high-paying engineering job to pursue food writing was well worth it.

It seems walking away from a high-paying engineering job to pursue food writing was well worth it.

It seems walking away from a high-paying engineering job to pursue food writing was well worth it.

A fave ingredient: Fresh Curry Leaves

Unrelated to the spicy powder that probably comes to mind when you think of curry, these aromatic leaves have a bright, lemony flavor that's hard to replicate.

Price: $2.25 for a 0.75- ounce bag

Website: ishopindian.com

3. Roasted cauliflower with za’atar - Israel

Beth Ebin recognized that Israelis home to some of the freshest, healthiest, most vibrantly flavored food even before Yotam Ottolenghi’s cookbooks hit the best-seller list here in the U.S. She has enjoyed many Friday-night Shabbat meals since packing up and moving from New York to the Negev Desert in southern Israel with her husband, daughter, and three dogs, and she established BethMichelle.com in 2011 to share her knowledge of what is truly a melting-pot cuisine.

Roasted cauliflower with za’atar

Roasted cauliflower with za’atar

A fave ingredient: Za’a tar

This zesty herb blend usually made with oregano, thyme, sumac, and sesame seeds - has many uses in Israeli cooking: as a condiment for dipping pita, as a dry rub for meat, and dusted over hummus and Labneh (a thick, sheep’s-milk yogurt). It’s just as good sprinkled over roasted vegetables.

Price: $3.89 for eight ounces

Website: penzeys.com

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