When South Korea’s first astronaut blasted into space, he brought kimchi with him. When South Koreans fought beside soldiers in Vietnam, Lyndon Johnson financed the delivery of canned kimchi to the battlefield. South Koreans consume as much as 1.6 million tons of kimchi a year. The fermented veggie dish has been the soul of Korean cuisine for centuries– some Koreans even argue it’s crucial for breaking down the proteins in Korean barbecue. Across the city, chefs showcase its versatility, from piling it atop french fries to simmering it in spicy vegan soup.
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