"Kimchi fried rice at Yangban Society is a dish that requires the kitchen to make its own kimchi — the fermented cabbage provides the acidity and the funk that makes this dish work. The fried egg is non-negotiable — the yolk is broken into the rice and creates the binding element. The butter adds richness."
— Expert, 93/100 credibilityExpert Reviews
"Kimchi fried rice at Yangban Society is a dish that requires the kitchen to make its own kimchi — the fermented cabbage provides the acidity and the funk that makes this dish work. The fried egg is non-negotiable — the yolk is broken into the rice and creates the binding element. The butter adds richness."
"The kimchi is made in-house, which means the kitchen controls the fermentation timeline. Over-fermented kimchi would overwhelm the dish; under-fermented would not provide enough acidity. Yangban gets the timing right. The fried rice is cooked in a wok at the correct temperature. The egg is applied with the yolk still runny."