Best Kimchi I've had — and I've tried a few

Having eaten Kimchi at several restaurants over the past year, I can say this version is the best. The complex and bold quality is more pronounced here than anywhere else I've tried. gochujang chilli paste is handled with real knowledge — you can taste the difference.

This is proper a late-night soju bar cooking, not an adaptation for foreign tastes. banana milk was the obvious choice and the combination was perfect. Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. Would return for this dish alone.