Good stuff @matthewkang
Non-fermented kimchi? Isn’t that just Jardinière?
It’s fermented, just a different flavor profile. Think of it like spicy sauerkraut.
Great video. Do we have anything like this at Los Angeles Koreatown?
Jardiniere with fermented shrimp!
Here’s a fascinating piece from KCRW’s Good Food that talks about the Korean carrot salad I mentioned. The interview mentions Koreans ended up in Uzbekistan when Stalin forcibly relocated them there.
Not that I know of, certainly. NYC has a number of Korean-Uzbek restaurants, but this one might be the most serious one.