Kimchi is the national dish of Korea – it’s said that kimchi-eaters don’t get seriously ill because germs are scared of the stuff. For the uninitiated, it’s fermented cabbage, usually packed with chilies and traditionally buried in a giant jar in the backyard for months at a time.
But some of my Korean friends say that there are as many kimchi recipes as there are families in Korea. The most elegant presentation I’ve found is at Yongsusan, the Los Angeles branch of a famed Seoul restaurant, served in a hollowed out cabbage that’s cut open at the table before your eyes.
