Shredded Napa cabbage and carrot slaw mixed with vegan kimchi and topped with crispy marinated tofu. Drizzled with a gochujang-spiked dressing.
Kimchi, a staple in Korean cuisine, has a rich history spanning over 1500 years, when people used to convert their crops into kimchi to store food longer. It is considered a superfood due to its probiotic properties, with each family having their own unique recipe passed down through generations, reflecting regional variations and local ingredients.
