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Kimchi, fermented napa cabbage with gochugaru (red pepper flakes),

is the essential and fundamental dish in Korean cuisine. Usually served as banchan (side dish),

Kimchi is bright red, spicy and tangy. Packed with nutritions,

Kimchi is the most integral and essential part of Korean culture.

The paste has a thick and smooth texture and can be used as a base for various sauces and marinades.

It is often used to add depth and complexity to stir-fries, noodle dishes and grilled meats