I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!
Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.
One of the core ingredients in Kimchi is Korean red pepper powder or kochukaru / gochugaru – you can pick some up in an Asian or Korean grocery store. It is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, kochukaru is made from sun-dried chillies. The flavour is hot, sweet, and slightly smoky. If you can’t find it, use a mix of paprika, cayenne and smoky paprika. Start with about half quantity, then add more to taste.
You might also like to try this alternative Kim Chi for Vegetarians.