The most well known Korean dish is without a doubt Kimchi (김치 ); however, for foreigners it is often considered to be an acquired taste that some never learn to love. I personally despised it the first time I ever tried it, but as I stayed longer in Korea I warmed up over time to the point where I actually missed it when I returned home. What exactly is Kimchi? It’s traditional fermented Korean dish that typically consists of cabbage, raddish, green onions, cucumbers, garlic, red pepper and ginger. There are numerous kinds of kimchi and the art of making and preserving it is as much of an art as it is a science. It’s most commonly eaten as a side dish (반찬; Ban Chan) with a meal consisting of rice and soup. It’s also very popular as a stew (Kimchi Jigae – 김치찌개) and as Korean fried rice (Kimchi Bokumbap – 김치볶음밥). For those new to Korean cuisine, I recommend giving it a try although temper your expectations at first. This is a travel photo from Insadong – Seoul, Korea. To view the rest of my travel gallery from Insadong – Seoul, Korea click on the photo.