Kimchi is believed to have ancient roots, which means the dish has played a crucial role in Korean cuisine for some time.
And while there's a variety of kimchi recipes out there that use different ingredients and flavorings, John Bach offers a few words of wisdom on what flavors to look for when judging the quality of the dish.
Per the executive chef, balance is the key, as quality kimchi will offer spicy and salty flavors in equal amounts.
When it comes to quelling the heat, ask yourself whether the preparation "requires a bite of plain white rice, but not a gulp of water." The urge to guzzle water after sampling kimchi can indicate that the dish is too spicy.
Keep in mind that gochugaru, which is a common flavoring added to kimchi, ranges from 4,000 to 8,000 units on the Scoville scale, which is comparable to the heat imparted by jalapeños in some cases.
An overabundance of these chili flakes can create a distractingly hot flavor profile, which will temper the sour, fermented flavors of the preparation.
In addition to kimchi, banchan may also include savory pancakes that feature fillings like meat or vegetables, known as jeon.
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