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Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called ''gimjang'', was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi Refrigerator
A kimchi refrigerator is a refrigerator designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. The kimchi refrigerator aims to be colder, with more consistent temperature, more humidity, and less moving air than a conventional refrigerator, providing the ideal environment for fermentation of kimchi. Some models may include features such as a UV sterilizer. In a consumer survey aimed at South Korean homemakers conducted by a top-ranking Korean media agency in 2004, the kimchi refrigerator was ranked first for most wanted household appliance A home appliance, also referred to as a domestic appliance, an electric appliance or a household appliance, is a machine which assists in household functions such as cooking, cleaning and food preservation. The domestic application attached to .... History and design The start of the Kimchi refrigerator dates back to 1984. At that time, LG predecessor, GoldStar (), first used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baek-kimchi
''Baek-kimchi'' * () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. ''Baek kimchi'' has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. ''Baek kimchi'' consists of salted napa cabbage, radish, '' minari'', spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish. ''Baek kimchis mild flavor and crunchy texture makes it a good appetizer when people order main dishes consisting of beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for ''baek kimchi bossam''. Nutrition ''Baek-kimchi'' contains nutrients such as vitamin C, minerals, lactic acid bacteria, and it is high in fiber. ''Baek-kimchi'' has shown to also reduce the risk of cancer, obesity, and diabetes. The reason is that fermented foods contain "good" bacteria that can improve the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeolmu-kimchi
''Yeolmu-kimchi'' * () or young summer radish kimchi is one of the many types of kimchi, a popular ''banchan'' (Korean side dish). Although the '' yeolmu'' (young summer radish) has a small and thin taproot that does not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make ''yeolmu-kimchi''. ''Yeolmu-kimchi'' is popular in the summer and is often eaten with cold noodles. Preparation Withered and rugged leaves are removed from the ''yeolmu''. The roots are washed and remain uncut, but the ends are trimmed. It is then sprinkled with salt water. Cut scallions, bell pepper, and mashed garlic and ginger are added. Health Due to the softness and flavor of the leaves, they are the primary ingredients in many foods instead of its roots (the white radish). The leaves are alkaline in nature and are rich in fiber, vitamin A, vitamin C, and low in calories. When picking out '' yeolmu'', young, small and thin ones are recommended over ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baechu-kimchi
''Baechu-kimchi'' (), translated as napa cabbage kimchi or simply kimchi, is a quintessential ''banchan'' (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. * Preparation ''Baechu-kimchi'' is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ''jeotgal'' (salted seafood), ''gochugaru'' (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Cabbages Korean brining salt, which has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. Per water, around of salt is used. Half of the salt is dissolved in water before putting the cabbages in, and the other half is sprinkled in between the layers of napa cabbages that were washed, trimmed, and halved or quartered lengthwise. The cabbages are salted in the br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabak-kimchi
''Nabak-kimchi'' * () is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to ''dongchimi''. It is made of Korean radish and napa cabbage (called ''baechu'' () in Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and spices such as cucumber, scallion, Java water dropwort (called ''minari'' () in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water. ''Nabak gimchi'' looks similar to ''dongchimi'' in form but is commonly consumed during spring and summer, whereas ''dongchimi'' is most commonly eaten in winter. Chili pepper powder is added to make ''nabak kimchi'', resulting in a rose pink color as opposed to the white-colored ''dongchimi''. The term ''nabak'' originated from ''nabaknabak'' () which is a Korean adverb for "making flattened" or "slicing thinly". See also * Korean radish ''Mu'' () or Korean radish is a variety of white radish with a firm crunchy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pa-kimchi
''Pa-kimchi'' (), also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for ''banchan'' (traditional side dishes) and is most popular in Jeolla Province. ''Pa-kimchi'' uses medium-thick green onions known as '' jjokpa'' (), which are fermented to maturity in powdered red pepper '' gochutgaru'', garlic, ginger and seasoned with myeolchi jeot (salted anchovies). It is known for its hot spicy taste. at Naver Encyclopedia
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Dongchimi
''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season. ''Dongchimi'' is fermented like other varieties of kimchi, but its maturing period is relatively short (2โ3 days). Although it can be made at any time of the year, it is usually made during the '' gimjang'' season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their ''dongchimi''. The clear and clean taste of the watery ''dongchimi'' is used as a soup for making ''dongchimi guksu'' (๋์น๋ฏธ๊ตญ์ cold noodle soup made with ''dongchimi'') and ''naengmyeon'', or served with ''tteok'' or steamed sweet potatoes to balance out the rich flavors. Ingredients Radish is the most important ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkakdugi
''Kkakdugi'' () or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called ''mu'' in Korean) is used, but other vegetables or fruits can also be used. ''Kkakduk-kkakduk'' is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called ''kkakdugi''. ''Kkakdugi'' is a popular ''banchan'' (side dish) enjoyed by Koreans and others. Origin and history The origin of ''kkakdugi'' is mentioned in a cookbook named ''Joseon yorihak'' (์กฐ์ ์๋ฆฌํ ๆ้ฎฎๆ็ๅญธ, literally "Korean Gastronomy") written by Hong Seon-pyo () in 1940. According to the book, ''kkakdugi'' was created by Princess Sukseon (), a daughter of Jeongjo of Joseon, King Jeongjo (r. 1776โ1800) and the wife of Hong Hyeon-ju (), a high-ranking government officer titled as ''Yeongmyeongwi'' (). When a matter for congratulation happened to the royal court, members of the royal family gathered to have a feast, and the princess present ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
