Regional recipes are part of what make our Korean restaurant in Bellevue stand out. Kimchi is especially diverse in that different regions of Korea have their own rendition of this national staple. Over 100 types of kimchi have been documented, and its multiplicity is attributed to local and family recipes.

The differences in kimchi can also be accredited to the agriculture available in different regions. Before trade and transportation could blend the various types of kimchi, Koreans relied on their own local resources: southern provinces of Korea used more salt and seafood while northern recipes were less salty and milder. Radish, cucumber, cabbage, lettuce, green onion, and mustard leaf are all used to make various types of kimchi, although much of its diversity lies in different seasonings and spices.