First time trying Kimbap — completely converted

I had never tried Kimbap before this visit and I wasn't sure what to expect. The fiery and fermented taste hit immediately and made sense of the dish in a way descriptions never quite do. gochujang chilli paste is an ingredient I'd not encountered used quite like this before.

The a late-night soju bar setting added something to the experience — this kind of food makes sense in that environment. Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. My server recommended barley tea alongside and it was exactly right. I've been telling everyone to try Kimbap. Outstanding first encounter.