INFO:

Cilantro kimchi. This recipe holds a meaningful significance, as it originates from North Korea. Given that North Korea’s culinary history is not widely known, this recipe offers a rare glimpse into their food culture. In this video, we explore both the Chinese influences on North Korean cuisine and the polarizing preferences for cilantro between North and South Koreans, esp. within my mom’s generation. (Younger generations are much more open to cilantro, and there’s a growing appreciation for this herb now). This is one of Umma’s favorite recipe in the book — a very special, rare recipe we cherish. Full recipe + stories can be found in our cookbook, UMMA, at the link in our bio. Ingredients: Korean radish sugar gochugaru distilled white vinegar maesil cheong (plum extract syrup) fish sauce minced garlic fine salt sesame seeds, toasted cilantro sprigs