Kimchi is a traditional Korean fermented vegetable dish, most commonly made with napa cabbage and Korean radishes, seasoned with gochugaru (Korean chili powder), garlic, ginger, and salted seafood like anchovies or shrimp. It has a distinctive spicy, sour, and umami flavor profile and is rich in probiotics due to the fermentation process. Kimchi is a staple in Korean cuisine, served as a side dish with almost every meal, and is also used as an ingredient in various Korean recipes.

These dishes represent the rich and diverse flavors of Korean cuisine, each offering a unique taste experience that reflects Korea’s culinary heritage.