Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

Kimchi, is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including ...

For many Korean children, the careful rolling of "gimbap" (seaweed rice roll) or the aroma of sizzling kimchi pancakes isn’t ...

Kimchi has been a staple of Korean cuisine for generations, with mentions of the dish dating back centuries. This fermented side dish of vegetables and spices is served alongside nearly every meal ...

A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 ...