Kimchi is the beloved spicy sidekick at every Korean table. It’s made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. Feeling adventurous? Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants. Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup.