About Korean BBQ

The Art of Kimchi

The Art of Kimchi

 The distinctive taste of kimchi is familiar to anyone who has tried Korean food: the crunchy and cool cabbage leaves or chunks of daikon; the chile paste that burns the tongue; the pungent aroma, redolent of garlic and ginger and touched with a hint of the sea. In Korea, that spicy, earthy-tasting dish of fermented vegetables is on the table for breakfast, lunch, and dinner and everything in between. I cannot think of a single food from any other country that is half as important to a nation’s culinary traditions as kimchi is to Korea’s. I have been to French restaurants where there has been no bread basket; I have been to Chinese restaurants where you have to ask for rice; I have eaten Italian dinners that didn’t include pasta. But it would be unheard of to sit down to a meal in a Korean home or restaurant and not be served kimchi.

November in Korea is the season for making paechu kimchi, or cabbage kimchi, arguably the most popular kind: the glossy, dark red tangle of brined cabbage leaves that have been rubbed with a paste of ground chiles, garlic, minuscule salted shrimp (saeu chot), anchovy sauce (aek jeot), ginger, and scallions and aged in jars for days, weeks, months, or even

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