Kimchi

Kimchi is a catchall term for a Korean side dish of salted and fermented vegetables. Most commonly, it’s made with napa cabbage or radish, and the usage of gochugaru, Korean red pepper flakes, colors the kimchi red. The older and more fermented the kimchi, the more sour it gets. When cooking with kimchi in dishes such as Dubu Jorim, if the kimchi isn’t quite ripe, add a little bit of vinegar to mimic its flavors.