Kimchi seems like it should be, pretty obviously, vegetarian. If you're not familiar with the delicious Korean staple, kimchi is made of fermented salted vegetables flavored with garlic, ginger, and other seasonings. The recipe changes depending on who's making it, but still—it's made of vegetables. Kimchi should be vegetarian, right?
Fried chicken is one of those subjects that tends to be very divisive. Your opinion on the best fried chicken might be backed up by science, by childhood nostalgia, or by extensively eating verious kinds. But if you haven't tried Korean fried chicken, you're missing out on a whole subgenre of the dish that deserves your attention.
It seems like everywhere you go these days, gochujang, the Korean fermented red chili paste, is on the menu. Gochujang aioli for your pommes frites. Gochujang-marinated steak in your lunch rice bowl. But what about doenjang? This lesser-known, equally popular cousin to gochujang is less known in the U.S., but packs its own uniquely pungent flavor and an even longer history.