October is not just the time when the leaves turn into beautiful shades of brown and when we enjoy warm nights filled with cups of spicy cocoa. It is also the time when Koreans begin to observe the timeless tradition of Gimjang— the art of making Kimchi. We all know Kimchi right? The dish that accompanies every Korean meal. There are so many variations of Kimchi but the most common is Korean cabbage Kimchi.
My first taste of this fermented dish was very memorable because I was expecting to like it but didn't. I decided it wasn't my cup of tea and moved on. But then a few months later I had a try of Kkakdugi~Radish Kimchi — upon a Korean friend's recommendation— and I liked it. That was the first time I knew of Kimchi having variations. My friend told me that kimchi is an acquired taste and sometimes it takes people a while to get used to it.
With many trips to Korean restaurants under my belt, I have slowly discovered the world of Hansik and with it came some knowledge on different dishes. I have grown to like the taste of Kimchi, and like many Koreans, it is now a staple dish accompanying my Korean meals and it can usually be found in my refrigerator — sitting on the top shelf and affecting the taste of everything.
This year I plan on having my very first Gimjang experience and I am very excited about that. To share in my excitement, here are my 5 favourite kimchi based dishes.