who cares how you spell it, both are absolutely essential to all korean meals. What are your favorites of each?
I absolutely love love love chonggak kimchi in the winter time. It is a pain in the butt though waiting for it to ferment. I also love mul kimchi and yeolmulmul kimchi in the summer time
for banchan I like doraji (bellflower root) and pretty much every single spring mountain namul. I don't know the names of any of them, but most are bitter and "old fashioned."
do any of you make any unconventional or nontraditional kimchees or banchans? My mother's friend makes a really really good spicy papaya kimchee that is out of this world (sorry no recipe)