I’m addicted to the kimchi that we make – its hot, sharp, crunchy flavour makes your mouth feel alive. I couldn’t eat much of it on its own though, as it is without question on the hot side. Kimchi works really well with rice and beef, in particular with skirt steak – a highly flavoured well-textured cut of meat. It must be cooked for the shortest possible time in a very hot pan, though, as overcooking renders it tough and unappealing. Always ask your butcher for grass-fed, dry-aged beef.