Kimchi – whether it is homemade or store bought, this ubiquitous Korean banchan (side dish) packs a rich, flavourful punch with every bite. It is generally recognised as a spicy fermented cabbage dish, but did you know that there are currently over two hundred variations of kimchi? And the list of kimchi types is still expanding by classification of ingredients, seasons and regions! Although it is traditionally served alongside dishes, kimchi is also often featured as a main ingredient in Korean fare from stews to fried rice and even pancakes.
Crisp skin and tender meat along with a myriad of exciting flavours – how can one ever resist fried chicken?! Jazz up this classic comfort food with Korean-inspired flavours. Rather than the usual crunchy orange glow, this sinful temptation is doused in sticky, sweet and spicy sauce.
It’s hard to not exaggerate the symbolic identity Kimchi has on the Korean culture. Koreans love their Kimchi so much most of them have a separate fridge entirely dedicated to it! Spicy, tangy and crunchy, you are sure to find this distinctive fermented cabbage side dish served at almost every meal.