Kimchi is everything in South Korea
I have fond memories of my time in South Korea, particularly when it comes to food. Aside from that wok-fried silkworm pupae, I ate on a dare, I never had a bad meal. Everything was delicious, especially the kimchi (Korean fermented cabbage).
For anyone who knows about Korean food, kimchi is a big deal. No meal is complete without it and there are a plethora of different kinds to choose from. All of which are amazing. When out at my favorite Korean restaurant, I used to ask for seconds as I could never help but to snack on it while waiting for my entree to arrive. That and Bibimbop always tasted better with a big heap of the spicy fermented cabbage thrown on top. At home, I made Gochujang pork and kimchi stir-fry along with one of my all-time favorite quick meals: kimchi-bop (kimchi and rice stir-fried together and topped with a sunny side up egg).
Start your meal off right with a savoury pancake (pajeon)
However, these days, if I am feeling particularly decadent and want to forego the healthy Korean recipes, I make this pancake or pajeon as they say in Korea. It has all my favorite things: kimchi, bacon, and carbs pan-fried together. Cook this if you want a spicy and salty snack or need a starter to a dinner of fried chicken and boozy iced tea.
This kimchi pajeon goes extremely well with Korean Iced Tea (Green Tea Soju cocktail) and Ginger and Garlic Brined Spicy Fried Chicken.