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Kimchi

Kimchi

Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi, somewhere from late November through early December. This nationwide annual event is called gimjang.

The introduction of red pepper from Europe, through Japan, in the 17th century brought a major innovation to kimchi and to the Korean diet in general. There are now more than 160 kimchi varieties differentiated by region and ingredients. Kimchi is the basic side dish at every Korean meal; it is also an ingredient in other popular dishes such as kimchi stew, kimchi pancakes, kimchi fried rice and kimchi ramyeon (ramen noodles). Kimchi is being widely tried in various ways in an effort to create new tastes and flavors. These days kimchi is gaining popularity worldwide for its nutritional value and disease-prevention effect.

1. Tongbaechu Kimchi
(whole cabbage kimchi)
The classic Korean kimchi made with Chinese cabbage, served at almost every Korean meal.

2. Oisobaegi
(stuffed cucumber kimchi)
Suitable for the summer months when people lose their appetite. Slit-cut cucumbers are stuffed with a mixture of vegetables and seasonings, and fermented a day or two.

3. Yeolmu Kimchi
(young radish water kimchi)
A popular kimchi in summer. Not spicy.

4. Kkakdugi
(diced radish kimchi)
Made with big white radishes.

5. Dongchimi
(radish water kimchi)
Without using red pepper powder, radishes are marinated in brine seasoned with garlic and ginger until fermented.

6. Chonggak Kimchi
(bachelor radish kimchi)
Nice and crunchy. Unmarried Koreans traditionally wore their long hair in a braid. Radish with tops resembles the head and ponytail of a traditional bachelor.

7. Nabak Kimchi
(sliced radish & cabbage kimchi)
The tangy juice is refreshing and fragrant.


 
 

  Korean Food Information  
   The characteristics of Korean food
For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways t…
   About Korean Food
About Korean Food Korean Food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their dise…
   Korean Seasonings
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Types of Korean Food Jeon (pan-fried dishes) Mushroom, zucchini, fish fillet, oyster, or green pepper with ground meat filling are thinly coated with flour, dipped in a beaten egg, and then pan-fried. There are also pancake-type jeon : mung bean powder, wheat flour or grated potato is used to make batter, and green onion, kimchi, or chopped pork are stirred in, then fried. Jjim and Jorim (simmered meat or fish) Jjim and jorim are similar. Meat or fish are simmered over low heat in soy sauce flavored with other seasonings until tender and tasty. Jjim also refers to a ste…

   Kimchi

Kimchi Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi, somewhere from late November through early December. This nationwide annual event is called gimjang . The introduction of red pepper from Europe, through Japan, in the 17th century brought a major innovation to kimchi and to the Korean diet in general. There are now more than 160 kimchi varieties differentiated by region and ingredients. Kimchi is the …

   Traditional Snacks

Traditional Snacks Koreans have developed a variety of traditional sweets and beverages which make nutritious snacks and delicious desserts. Tteok (Traditional Rice Cake) Tteok is traditional Korean cake made from rice powder. Koreans prepare it for festive occasions such as birthdays and weddings as well as for ancestral memorial services. They also have it on seasonal occasions such as seollal (Lunar New year's Day) and chuseok (Korean Thanksgiving Day). Koreans have the custom to prepare tteok when they move residence, and distribute a plateful to the new neighb…

   Popular Snacks

Popular Snacks Any time you pass by shopping districts, traditional markets, back streets of areas bustling with crowds, tourist spots or college towns, you will come across street vendors, canopy wagons or flour food eateries offering snacks popular among a wide range of age groups. They often serve as an inexpensive meal for Koreans in a hurry or for tourists who want to partake of the local culture. Ramyeon Korean-style ramen noodles. Besides classic ramyeon , there are a variety of others such as seafood-added ( haemul ramyeon ), kimchi-added, etc. Instant varieties…

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Traditional Liquors & Wines Traditional Korean drink is made chiefly from rice, other grains, sweet potatoes, etc., usually with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties. Famous cheongju is a yakju and popular makge…

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   Kimchi
This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes. Prep Time: 30 minutes Cook Time: 72 hours Ingredients: 10 cups of water 2 Napa cabbages, washed and cut into 2-inch squares 1 cup coarse salt (or kosher or sea salt) 1 Tbsp fi…
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Like many Korean stews, soondubuchigae can be adjusted for very different spice levels and flavor preferences. Many Korean people like their soondubu with pork and kimchi, and I do admit that it's a delicious combination. But most of the time I crave it with clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the version in the photograph, and added enoki mushrooms at the end. In restaurants, soondubuchigae is served in traditio…
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Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 clove garlic, minced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 pound beef top sirloin, thinly sliced 1 carrot, julienned 1 green onion, chopped 1/2 yellow onion, chopped Directions In a large resealable plastic…
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