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| • Baechu Kimchi |
It is the most popular winter kimchi made by packing so, the blended
stuffing, between the layers of salted leaves of uncut, whole cabbage.
This
particular kimchi varies by region, namely the cold areas of the north and the
warmer areas in the south. |
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In the former, this kimchi tastes neither spicy nor
hot, but rather insipid. The warmer areas produce kimchi that is saltier,
spicier, and juicier.
The process of so is not widely used in the
northern regions. However, spices and seasonings are added to finely shredded
radish which is then put sparsely between the heart of white cabbage.
In the
southern area, it is common to plaster so mixed with strong salted
seafood juice and glutinous rice paste over the whole cabbage. |
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| • Kkakdugi |
Although radishes are available year-round, winter radishes are sweeter and
firmer.
That is why many preserved side dishes are made of radishes.
When
you add green leaves of radish, mustard leaf, green onions. or outer leaves of
cabbage to kkadugi, it is all the more delicious. Fermented shrimp is
recommended instead of anchovy |
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paste, which gives kkakdugi a darker color
and a strong scent.
Oysters are great when added to kkadugi, but be sure
to consume it as soon as possible because it will go bad easily. |
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| • Nabak Kimchi |
Use Chinese radishes and cabbage
and a great deal of kimchi
stock.
The less spicy, the
better the taste.
It is
a year-round kimchi available
in all seasons.
Fermented
fish is not recommended.
Try to sprinkle salt on
the cabbage and radish evenly, |
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otherwise it will be too salty and may ruin
the overall taste.
Other seasonings should
be shredded in order to prevent thicker
and sticky stock.
Do not use the greener
part of green onions but use the washed
white part since the greener part has a
sticky
resin of its own. The starch from the radish,
sugar, and seasonings make the stock thicker
and stickier.
When preparing stock,
use a thin cloth to act as a filter. Do
not put hot pepper flakes directly into
the stock.
Minari (dropwort) can be
mixed together but for better color, put
it into the kimchi one night before serving.
If you want to save time, boil the stock
and cool it and then add 2 tablespoons of
sugar. |
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| • Oi Sobagi
(Stuffed Oi Kimchi) |
The most popular kimchi during
the spring and summer time.
The crunchy texture and refreshing
juice will please your palate.
Oi
Sobagi, fermented cucumber with
other vegetables, easily goes
sour and cannot be used otherwise.
So prepare it in small quantities.
Be careful when you put cucumbers
in brine in order to maintain
their firm texture. |
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It will be more convenient for
you
to make three knife incisions so
that the stuffing will not fall out, but
if you are preparing a large quantity of
cucumbers, just cut off the ends of the cucumber
and cut it into quarters, the
long way. For a refreshing taste, do not
use fermented fish. If you put some young
radish between layers, it will give you
a better taste and a larger quantity.
Chopped
Chinese chives are the most popular stuffing,
but in the past they used leftover pieces of
cucumber at the king's palace. |
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| • Yeolmu Kimchi
(Young Summer Radish Kimchi) |
Although they are thin and small, young summer radishes are one of the most
common vegetables for kimchi during the spring and summer season.
Prepared
either with or without fermented fish.
Mixed rice with yeolmu-kimchi
and cold noodles with yeolmu-kimchi are unique delicacies on a hot
summer day. |
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| • Bo Kimchi (Bossam Kimchi:
Stuffed Wrapped Kimchi) |
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Bo-kimchi is not only traditional kimchi particularly famous
in Kesong town, but also popular nationwide.
Since it is served as a bundle, the
blended ingredients are wrapped in leaves of cabbage and then preserved and matured
in a white container. It is convenient to serve and eat,
leaving no leftovers. |
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Since it is made of seafood and fruit with weak seasoning, and fermented and softened quickly and easily, do
not make too much of it at a time.
Like jile-kimchi, the kimchi made prior to kimjang kimchi, it
has to be made at every meal or set aside to be served for 'Lunar
New Year's Day'.
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| • Pa Kimchi (Green Onion
Kimchi) |
The hot spicy pa kimchi, most popular in Jeolla-do, is made of
medium-thick young green onions.
The native kind of young green onion with a
large white part is a proper ingredient for this kimchi due to its sweet taste.
When it is ripened for a long time like got-kimchi, its flavor is best
enjoyed.
Add as much myeolchijeot (slated anchovies), as possible to give
it a strong hot and salty taste. Let it ferment. |
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| • Got Kimchi (Indian Mustard
Leaves Kimchi) |
It is a side dish kimchi, most famous in Jeolla-do.
Its hot taste is caused by adding a large amount of red pepper
powder which gives it a unique bitter taste and aroma, making you
feel refreshed, and increasing the appetite.
Strong myeolchijeot and glutinous rice paste reduce its hot
and bitter taste. Select got which has a strong flavor and aroma,
and a violet tint. |
Adding young green onions is optional.
Around a month after preparing, is it ready to eat. If you
sprinkle
enough salt over it, it can be preserved until spring and
summer. |
| • Dongchimi (Radish Watery
kimchi) |
Cool tastes of pear with high saccharinity
and of radish combine to make the best tasting dongchimi.
At this point, the pear
should be matured for better storage.
Saccharinity accounts for 7-10 percent,
fructose most, and glucose the least.
Since it has a less sour taste, it is good
for dongchimi. |
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| • Chonggakmu
kimchi (Ponytail Radish Kimchi) |
Even though it is made in every region throughout this country,
it varies by regions depending on the kinds of salted fish juice
used, the amount of red pepper powder added, and rice porridge.
It is a delicacy kimchi that people enjoy most, following tong baechu
kimchi, dongchimi, and kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp |
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juice. In Kyeongsang-do and Jeolla-do, salted fish juice kimchi
mixed with rice porridge is common.
It is made with dongchimi prior to gimjang, so it is eaten earlier
than normal baechu-kimchi.
If you want to make this kimchi later than usual, use less myeolchijeot
and rice porridge, and adjust its taste with salted shrimp or
salted yellow calcite to give it a strong taste. Then cover it
with the outer leaves of the cabbage.
It is favored by people due to its long-lasting color and
freshness: it takes a long time to ripen. |
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Guides