Holiday memory — Kimbap that transported me back

I first ate Kimbap on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the sweet, spicy, and savoury at once quality I remembered. perilla leaves was handled correctly — something most restaurants here get slightly wrong.

Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. It was the a pojangmacha street tent memory that I was really chasing and this recreated it. makgeolli rice wine was offered and brought the whole experience together. Some dishes are attached to a time and place. This one finally restored that attachment.