Kimchi is, of course, acquired taste but, hey, the Koreans devised this meal to stay full during the most bitter of winter days!
Kimchi that we know today is a result of several ancestral kimchi recipes put together. Crunchy batter-fried baby corn, peppers and Kimchi essentials cabbage and bok choy are tossed in a daring, luscious chilli sauce spiced further with Sriracha. Finished off with dash of rice-wine vinegar, sesame oil, spring onions and crushed, toasted peanuts, here’s a delicious Korea-style appetizer!
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