I thought you were Korean...;) If this is not irony of sorts then "sticky" might be the more suitable answer. Wrapped with other condiments in a sesame leaf of course.

Btw, more and more eateries in Korea are resorting to cheaper Chinese kimchi. The KFDA is renown for strict procedures but not everyone I've spoken with is so sure abot what actually goes inside there.

Chinese food companies can be very tricky and ingenious in the worst possible way when it comes to finding cheaper and even dangerous ingredients to maximize their profits so caution is recommended.

I was at the Farmers Market in downtown Portland and a Korean guy was selling Kimchi ,nice fella and he makes some good Kimchi, the label says Choi's Kimchi Co,Portland Or.My wife went back a couple of weeks ago and she told the guy that I loved his Kimchi she bought 2 more jars and he threw in a jar or radishes for free

Kimchi is one of those things that always seem to me to work better in context. As a side dish to a nice, big, steel-plated Korean meal, lovely. Elsewhere, I'm not so sure.

How about kimchi gyoza?

Ming Tsai's Pork Kim Chi Noodles
 

I made this dish using H-Mart kim chi (premium with oyster).

http://a5.sphotos.ak.fbcdn.net/hphot..._1067697_n.jpg

OP, don't know if you're still looking, but I've read good things about this brand, which is a bit more "farmers' market/artisanal".

http://www.milkimchi.com/

And FH's stir-fry was pretty yummy. :cool:

Mmmm... now I HAVE to try a kimchi bloody mary
http://www.milkimchi.com/recipes02.html

Ooh, thanks for pointing out the recipes--hadn't even looked! The cold soba noodle salad looks yummy as well (and easily thrown together from the contents of our pantry/fridge, always a bonus).

Let us know how it tastes.

Ooh, no, not for me at all.

(But then I'm quite funny about sour-tasting food, and like to be able to see and control its quantity - one of the reasons I always appreciate things like kimchi and pickles being served on the side.)

How about kimchi pizza or kimchi bulgogi taco?

I always pick the Kim chi off.. had it a couple times.. not into it..

Kimchi is very common in Japan, and a regular addition to ramen, making the dish a real Chinese-Korean-Japanese hybrid.

Looked at this picture several times.. Isn't this Pad Thai?

Is there actually Kim chi on it? I thought those pieces were chinese veggies..

I could never understand the lure behind Kimchi. Not really my cup of tea.