The most popular marinades, he adds, are bulgogi and kalbi, which are both soy-based. And coming back to kimchi, there are several varieties such as fresh, fermented or pickled. The fermented version can be funky to taste. "But I'd say the funkier the better!"
Kim ends.

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Scallion Pancake

Kim says that this dish can be paired with absolutely anything, and even eaten on its own or dipped in soy sauce. "Growing up, this was one of my favourite traditional Korean recipes," he confesses.

Ingredients
2 cups all-purpose flour
5 whole eggs
1 litre of water
70 gm scallions, chopped
20 ml sesame oil

Method
1. Mix the ingredients and let it sit for a few minutes.
2. Heat a sauté pan with a little oil.
3. Pour the batter over the pan in a layer.
4. Cook for a few minutes till golden-brown at the bottom and then turn it over to cook the other side similarly.
5. Serve with some soy sauce.

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