Kimchi is a staple food in Korea. It is literally eaten on a daily basis be virtually everybody in the country, and expatriates go to great lengths to obtain it in overseas locations. Korean have been known to strike when there was no Kimchi available.
Kimchi is made by fermentation of vegetables, usually cabbage and radish. Modern kimchi also contains spicy peppers as well as other ingredients such as garlic and onions. Health wise Kimchi provides the same function as yogurt of sauerkraut, providing the body with healthy bacteria that aids digestions.
Kimchi is also a decent source of vitamin b12, which is hard to obtain on a vegetarian diet. Historically kimchi was one of the few ways to keep edible vegetables during some seasons of the year. The production B12 was a welcome advantage to this storage/ fermentation process.
Kimchi is frequently eaten as a side dish to a meal. But it may also be used as an ingredient in other main dishes.
This is simply rice with kimchi and some diced meat and vegetables. It is a simple meal popular with students. If often just uses leftover food with fresh rice and kimchi.
Kimchi is often added to hamburgers in Korea as sauce is added to burgers in the west.
This is more like an omelette than a pancake, though it has so many toppings that some people compare it to a pizza. A popular side dish or small meal.
Many westerners are attracted to the Korean barbequed meats. But there’s no need to stop there. Enjoy the other aspects of Korean food and alcohol.