Kimchi Baby corn

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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