Pico de Gallo

Means “rooster’s beak” in Spanish, assumedly because people pinched it between thumb and forefinger when eating. It is a fresh, crude salsa used as a topping or component for many Mexican dishes.


There is no comparison to freshly made guacamole. You can use it in tacos, hamburgers or as a dip for nacho chips, just to mention a few. Make sure your avocados are nice and soft for the perfect flavor.

Cabbage Kimchi (통배추김치)

Traditional Napa cabbage kimchi may be a little smelly, but this deliciously tangy, spicy banchan (side dish) is served with everything in Korea and is the main ingredient in many popular Korean dishes.

Pickled Radish (치킨무)

Crunchy, crisp radish in sweet, tart pickling juice is very easy to make. The cubes are always served with KFC (Korean Fried Chicken), thus the name Chikin (Chicken) Mu. The slices are often used as wraps and are therefore called Ssam Mu (Ssam = Wrap in Korean).

Spicy Cucumber Salad (오이무침)

Everyone seems to enjoy this fresh, spicy salad that is one of the staple banchan (side dishes) served at Korean BBQs.
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