JONGGAJIB KIMCHI

Jongga kimchi is the world's most popular kimchi brand. This gluten-free, low-fat, high-fiber dish is popular worldwide. Kimchi is a naturally aged Korean pickled cabbage, Napa (sometimes with radish) made with a blend of fresh garlic, ginger, scallions, and distinctive Korean red hot peppers, as well as other natural spices. In every Korean family, these ingredients are fermented in a securely sealed container and then eaten with rice, noodles, or soups. Korean street toast is a popular breakfast item on Korean street. Between slices of buttery toasted bread, this Korean sandwich is stuffed with egg, in Dubai you can find it in an Asian grocery the Korean family mart. cabbage, carrot, ham, and cheese. You'll drool over the salty and sweet flavor of the uncommon condiment combo. For all of you who enjoy spicy foods, this is the place to be. This kimchi will become their best buddy because it is not only delicious but also adds nutritional value to their daily meals. Gilgeori toast is a unique toasted egg sandwich made of shredded cabbage, carrot, and green onion cooked in an egg batter and stacked with ham and cheese between layers of buttered toasted bread. It's a popular Korean breakfast-on-the-go street snack that's usually sold from a street kiosk or a franchise toast shop (Issac Toast). Many local Koreans will be eating this while walking to work or waiting for the bus a typical weekday morning scene on a Korean street. 

What makes this Korean toast dish so unique is the use of sesame seeds. To flavor, the sandwich, use a combination of sugar (or jam) and ketchup! I know it sounds strange to combine them in a sandwich, especially with an egg omelet, but it tastes incredible with crunchy vegetables, ham, and cheese on buttery toasted buns. Sweet and salty. Who'd have guessed that a strange Korean sandwich would become a worldwide craze that everyone wants to recreate at home? You need to try this Korean street toast dish for yourself to think that it is not as horrible as it sounds. In fact, with all of the nutrients present, it's a pretty darn good breakfast! Furthermore, it is simple and quick to prepare. When the kimchi is produced traditionally, it has a distinct flavor. It has all of the advantages of a naturally fermented product. Kimchi contains the same beneficial bacteria found in live yogurt, making it a natural probiotic. As a result, kimchi is noted for its sour flavor and strong odor. The Koreans also prefer it super-hot, which explains the sauce's color. When I was looking around the internet, I realized that many westerners make kimchi but cut the fermenting time in half. This makes sense to me because I'm not sure my western taste receptors can handle the strong, sour flavor of well-fermented kimchi. I'm not even a big fan of sour yogurt. However, the ingredients list appeals to me, and I enjoy trying new things. I'm always up for trying new things, so I decided to give it a shot.

To begin, salt is the main ingredient of your choice, which in Korea is commonly napa cabbage or daikon radish. Because I couldn't find any of these ingredients, I substituted pak choi for the cabbage/radish. The salting softens the pak choi while also taking some of the water out of it. After that, it's only a question of rinsing off the salt, adding the rest of the vegetables and marinade ingredients, and packing it all into a wide-brimmed glass jar. After that, you're supposed to leave it on the kitchen counter for about 12 hours to start fermenting. After that, simply place it in the refrigerator, where it will keep for up to a week. If you want to make the classic version, it should last endlessly, evolving and changing throughout time. I put mine directly into the fridge to consume it within the next few days.