Thanks for replying. Ofc I know Korean kitchen and when I wrote “spice” I didn’t mean “spicy”. But I’ll apologise for mistaking the taste of gochugaru with the taste of pimento. I’ll take that back. But by all means why would you put kimchi in Bánh mì and why not serve it in a baguette…. Like Bánh mì. Sorry about the tofu, It did not taste like anything I’ve had in China and Taiwan. I didn’t like the variety… and why not choose the variety of tofu that this used for Vietnamese style báhn mì. It’s tastes really great. You should try and you’ll see. Why would you even argue with saying that you kimchi is Korean? It would be like selling sushi and someone complained about the taste of gochugaru in the sushi and you said: yeah, but the kimchi is Korean made… like why would you want to put kimchi in sushi or Bánh mì… it makes little sense to me and I wonder again if you sweet people have ever had Bánh mì?