Kimchi — the spicy, fermented and pickled cabbage — is a staple in Korean cuisine. Traditionally served as a side dish, kimchi is beginning to show up at more American restaurants. Innovative chefs are using it as both a side dish and a unique topping for burgers, tacos, sandwiches and a variety of other items.

Kimchi is in the Adoption stage. The dish is gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

Little Goat in Chicago serves a Korean Burger topped with kimchi, bacon, egg and spicy mayo on a “squish squash” roll.