I have fond memories of my time in South Korea, particularly when it comes to the 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.
For anyone who knows about Korean food, kimchi is a big deal. No meal is complete without it and there is a plethora if 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).
However, these days, if I am feeling particularly decadent and want to forego the healthy Korean recipes, I make this pancake. It has all my favorite things: kimchi, bacon, and fried carbs. Cook this if you want a spicy and salty snack or need a starter to a dinner of fried chicken and boozy iced tea.