Korean Food Guide
Kimchi (김치)
Korea's national dish — fermented cabbage, alive, and on every Korean table for breakfast, lunch, and dinner.
Kimchi is fermented napa cabbage seasoned with chili, garlic, ginger, scallions, and salted seafood. It's served at every Korean meal — yes, even breakfast. UNESCO designated kimjang as Intangible Cultural Heritage in 2013. There are over 200 varieties.
Ingredients
- • Napa cabbage
- • Gochugaru (chili flakes)
- • Garlic
- • Ginger
- • Scallions
- • Salted shrimp (jeotgal)
- • Fish sauce
- • Korean radish
Origin
Three Kingdoms period (~37 BCE). Modern red-chili kimchi dates to the 17th century after chili peppers arrived from the Americas.
Best paired with
Anything. Especially rice, samgyeopsal, and ramyeon.
Where to try Kimchi
- 1.Tongin Market (Seoul) — traditional jars from kimchi grandmas
- 2.Gwangjang Market (Seoul) — many kimchi-rice combo plates
- 3.Any Korean home if invited — homemade always beats restaurant
Tips
- •Older kimchi (mukeunji) is funkier and used in kimchi stew — order it specifically.
- •Vegan? Ask for 'vegan kimchi' or 'jeotgal eopneun' — most has salted shrimp.
- •White kimchi (baek-kimchi) has no chili — try at high-end restaurants if heat-sensitive.
Frequently asked
Is kimchi healthy?
Yes — high in probiotics, vitamin C, and beta-carotene. One of the world's healthiest fermented foods.
How spicy is kimchi?
Medium — about 2/5 on Korean scale. Tteokbokki and buldak are much spicier.
Can vegetarians eat kimchi?
Most kimchi contains salted shrimp or fish sauce. Ask for 'vegan kimchi' specifically.