Kimchi is the opposite of fast food. To make the Korean dish, cabbage, spices, and other ingredients ferment inside of jars for weeks on end. Long ago, the process was essential for those looking to stock up on nutrient-rich food for Korea's harsh winters, but today, you can eat around 200 kinds of Kimchi—not just in Korea, but across the globe. And in Seattle, the dish doesn’t just show up in traditional Korean meals, it also makes appearances in everything from ramen to tacos.Read More
From Our Editors
In Focus: Araya's Vegetarian Place
- What they're serving: Thai vegan cuisine
- Also offered: vegan baked goods, many of which are gluten-free
- Best way to try it: the lunch buffet, available only at the University District location from 11:30 a.m. to 3 p.m. daily.
- Claim to fame: a prominent feature on Food Network’s Heat Seekers for their extra spicy drunken mushrooms dish and tom yum soup
- Hidden talent: they also cater for weddings.