There are hundreds of varieties of kimchi, the fermented Korean side dish made from vegetables and red peppers and Koreans have been enjoying the spicy dish for hundreds of years. There's even a variety known as Muk Eun Ji, which takes an entire year to ferment all by itself, making it all the more special. Exclusively imported from Jinan Maisan in South Korea, Muk Eun Ji makes its way into many of the dishes at Muk Eun Ji Restaurant for a thoroughly authentic experience. Read on for a rundown of the kitchen's many offerings:

• Muk Eun Ji kimchi Signatures: Muk Eun Ji Deungppyeo Jjim, braised pork backbone with aged kimchi; Gyeranmari, Korean-style rolled omelets with aged kimchi; Muk Eun Ji Mandu; homemade Korean dumplings with aged kimchi; Samhap, braised pork belly, fermented skate with aged kimchi
• Korean barbecue: pork belly, thinly sliced beef brisket, ox tongue, and beef short rib served with a plethora of sides
• Korean entrees: bibimbap (a hearty rice bowl), ox-bone broth with sliced beef and thin noodles, and spicy beef stew
• Side dishes: choose from classics such as Gyeran Jjim, a steamed egg dish with fermented baby shrimp; Crunch Muk Eun Ji, washed aged kimchi seasoned with sesame oil, and (of course) Muk Eun Ji kimchi