Comparing Kimchi across three restaurants — an honest verdict

I ate Kimchi at three different restaurants in the same week to compare. The results were illuminating. The use of sesame oil varied significantly — only one got it right. The deeply umami profile should be consistent but interpretation differs widely.

the communal banchan side dishes are as important as the main. The best version came from a Korean barbecue restaurant with table grills, which felt authentic. soju was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kimchi is larger than you'd think.