Kimchi is a traditional dish of which country?
Kimchi-jjigae Kimchi-jjigae Kimchi-jjigae () or kimchi stew is a "jjigae", or stew-like Korean dish, made with "kimchi" and other ingredients, such as scallions, onions, diced tofu, pork, and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common "jjigae" in Korea. "Kimchi" is known to have been eaten as pickled vegetables and only became the "kimchi" known today in the mid-Joseon era, when chili peppers were first introduced to the country. "Kimchi jjigae" is assumed to have been developed around this time, as well. "Kimchi jjigae" is often cooked in Korean homes
Kimchi “Kimchi” is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally. Variations are not limited, as Koreans "can make kimchi out of anything edible; a concept which extends toward infinite possibilities..." Variations of kimchi continue to grow, and the taste can vary depending on the region and season. Conventionally, the secret of kimchi preparation was passed down