Description
The Essential Soul of Korean Cuisine.
Our Kimchi is made in-house using a traditional family recipe, ensuring a perfect balance between “The Crunch” and “The Tang.” We avoid mass-produced versions, choosing instead to ferment in small batches for maximum flavor depth.
The Cabbage: Hand-selected Napa cabbage, brined for 12 hours to achieve the perfect texture.
The Paste: A rich, complex blend of Gochugaru (Korean chili flakes), fresh ginger, garlic, and a hint of local honey for a smooth finish.
The Process: Aged at precise temperatures to develop naturally occurring probiotics that aid digestion—making it the perfect late-night companion for heavier meals.
Chef’s Note: While it is the soulmate of our Bibimbap and Kimbap, this Kimchi also works surprisingly well as a spicy topper for our Rose Wagyu Burger or French Fries.
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