They’re devilishly delicious
For nearly a decade, Korean flavors have dominated restaurant menus in L.A. Thank Roy Choi and his Kogi Korean barbecue food truck. You can find chicken wings covered in gochujang (fermented chile paste), bulgogi in your tacos and kimchi on anything from burgers to mac ’n’ cheese. The spicy fermented cabbage has gone from an essential Korean barbecue banchan, or appetizer, to a condiment on most grocery store shelves — and on menus everywhere.
And there may be no more addictive kimchi dish in town right now than the deviled Jidori eggs at Faith & Flower downtown. There’s nothing quite like taking a classic American dish (deviled eggs may have actually originated in Italy, but they have been popular in America since post-World War II) and giving it a lashing of kimchi juice and gochujang. The familiar, pale yellow deviled egg filing is a vibrant orange, with just enough heat. Faith & Flower actually makes its own kimchi for the eggs, which are topped with more kimchi before serving. Because in life, you can never have enough spicy fermented cabbage — or deviled eggs.