Just following on from Hidden 's post about kimchi - which might raise the question "what on earth do I do with kimchi anyway?" - I thought it might be worth mentioning this low-carb Korean classic:
seriouseats.com/guide-to-ko...
Before lockdowns were fashionable, we used to eat this about once a week. It's filling, it's healthy, and it makes a great get-together meal. An ample supply of soju is recommended.
Thanks for this. I happen to be right on the edge of K-town and thought of diverging to H-mart, but then realised I don't have enough luggage space for a supermarket trip.
My choice traditional is saddle bag is Carradice but I love the picture. 👍
Oh my! That all looks so tasty. I’ve never been bothered about barbecued fare but that could tempt me. As for kimchi, I generally just eat it by the spoonful, dolloped onto salad or added last minute, as it’s folded, to an omelette (to avoid actually cooking it and so hopefully not killing the good bacteria).
With an omelette sounds nice - thanks for the idea.
This food looks amazing TheAwfulToad and thank you for sharing it with us. I will definitely be looking to try THS at the earliest opportunity at any Korean restaurant near me to see what it should Tata like before trying to cook something myself. I’m sure it is every bit as amazing as it looks. 👍
On the other hand you could always go to the supermarket and get some sauerkraut. Had a jar in the cupboard for months just in case...
Our Korean readers (if there are any) are coming to sort you out, Mike 
Kimchi is all about spice and garlic. Very different product, IMO.
Newbie here 