Kimchi is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu (cabbage) variety. Kimchi is the most common banchan (side dish). Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi chi-ge) and kimchi fried rice (kimchi bokem-bap). When most people think of Korean food, they think of kimchi, Korea's staple side dish which along with rice, accompanies almost every meal. Although it is an acquired taste, many long-term foreigners also find themselves missing the flavor of kimchi if they have too many meals without it.
Kimchi contains a range of vitamins, primarily vitamin A,
vitamin B, vitamin C, and vitamin K.
Kimchi also contains minerals such as calcium, iron,
phosphorous, and selenium.
Freshly made Kimchi is always available at
The Korean Club Restaurant.