''Dongchimi'' () is a variety of

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), ...

consisting of

Korean radish ''Mu'' () or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifica ...

, napa cabbage,

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

s, pickled green chilli,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

, Korean pear and watery

brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

. 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 (2–3 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'' (동치미국수 cold noodle soup made with ''dongchimi'') and ''

naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ...

'', or served with ''

tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...

'' or steamed

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

es to balance out the rich flavors.

Ingredients

Radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

is the most important ingredient in ''dongchimi''. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlic, ginger and leeks, as well as other salted ingredients may be included.

Types

*''Baechu dongchimi'' ()

and napa cabbage stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation. *''Daenamu dongchimi'' () Bamboo leaves are used as a main ingredient, giving the ''dongchimi'' a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of ''dongchimi'' due to its lower sodium content but it can also be stored much longer. It is a local specialty of

South Jeolla province South Jeolla Province (), formerly South Chŏlla Province, also known as Jeonnam (), is a province in the Honam, Honam region, South Korea, and the Provinces of Korea, southernmost province in mainland Korea. South Jeolla borders the provinces of ...

. *''Gungjung dongchimi'' () Made from small radish, yuja,

pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punica, Punicoideae, that grows between tall. Rich in symbolic and mythological associations in many cultures, it is thought to have o ...

, and Korean pears are added for a fragrant version. There are many other variations depending on region and personal taste.

References

External links

General information and recipe about ''dongchimi''
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The Korea Foundation

Brief information about ''dongchimi'' and other ''kimchi''
*
Recipe of ''dongchimi''
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Munhwa Ilbo (Newspaper) Kimchi EXPO 2007
*

{{portal bar, Food Kimchi Cold soups Spicy foods Korean soups and stews Cabbage soups Ginger dishes

Ingredients

Types

See also

References

External links