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Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it 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. Traditionally, winter kimchi, called kimjang, 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 vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are 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 sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are 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 sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pa-kimchi
Pa-kimchi (), also known as green onion kimchi or scallion kimchi, is one of types of Kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do. Pa Kimchi uses medium-thick green onions known as ''jjokpa'' ( ko, 쪽파), 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. Green onions with large, white sections is appropriate in making different kinds of kimchi due to their high sweetness. Among over 100 different types of Kimchi in Korea, Pa Kimchi is considered to be the easiest recipe to make. Also, it becomes flavorful when it is ripened. South Koreans also add either fermented anchovies or fermented brine shrimp (''saeujeot''), depending on the region. This is similar to other parts of Asia such as the Chinese using fish sauce to enhance the taste of their food. Ingredients Scallions (thin and soft), red-hot ... [...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: 반찬, Korean side dish). Although yeolmu radish (young summer radish) has small and thin taproots that do 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 In preparation, all the withered and rugged leaves are removed from the yeolmu radish. The roots remain uncut and the ends are simply trimmed. With a knife, the thick roots are gently scraped and all the soil is removed from the young radish. Afterwards, it is sprinkled with salt water. Green onions are cut diagonally and the garlic and ginger are mashed. The red pepper is sliced into small bits. In the immersion process, the yeolmu is slightly washed and cut into pieces convenient for eating. Afterwards, the red pepper, the mashed garl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baechu-kimchi
''Baechu-kimchi'' (), translated as 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, 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 brine for several ... [...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 Korean homemakers conducted by a top-ranking Korean media agency in 2004, the kimchi refrigerator was ranked first for most wanted household appliance. History and design The start of the Kimchi refrigerator dates back to 1984. At that time, LG predecessor, GoldStar (Hangul: 금성사), first used the word 'Kimchi refrigerator' (Hangul: 김치 냉장고). The model name of the first kimchi refrigerator was 'GR-063', anaccording to the advertisement [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...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 based on beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for ''baek kimchi bossam''. Segye Ilbo, 2009-01-22. Retrieved 2010-06-27. Nutrition Baek-kimchi contains ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongchimi
''Dongchimi'' is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, jangajji, pickled green chili pepper, chilli, ginger, Pyrus pyrifolia, Korean pear and watery brine in Korean cuisine. As the name ''dong'' (hangul: 동; hanja: wikt:冬, 冬; literally "winter") and ''chimi'' (hangul: 치미, 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 consisting of Hamgyeong-do and Pyeongan-do 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'', or served with ''tteok'' or steamed sweet potatoes to bal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkakdugi
''Kkakdugi'' (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called ''mu'', 무 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'' (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo (홍선표) in 1940. According to the book, ''kkakdugi'' was created by Princess Sukseon (숙선옹주 淑善翁主), a daughter of King Jeongjo (r. 1776–1800) and the wife of Hong Hyeon-ju (홍현주 洪 顯周), a high-ranking government officer titled as ''Yeongmyeongwi'' (영명위 永明慰). When a matter for congratulation happened to the royal court, members of the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabak-kimchi
''Nabak-kimchi'' * () is a watery kimchi, similar to ''dongchimi'', in Korean cuisine. It is made of Korean radish and napa cabbage (called ''baechu'', hangul 배추, 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"'', 미나리 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'' (나박나박) which is a Korean adverb for "making flattened" or "slicing thinly". See also * Korean radish References External links Brief information and recipe about ''nabak kimc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Korean Cuisine
Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides. Historically, Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, it has gone through a complex interaction of the natural environment and different cultural trends. Rice dishes and kimchi are staple Korean foods. In a traditional meal, they accompany both side dishes ('' panch'an'') and main courses like ''chuk'' (porridge), '' pulgogi'' (grilled meat) or ''myŏn'' (noodles). ''Soju'' liquor is the best-known traditional Korean spirit. North Korean cuisine Some North Korean dishes and foods are also prepared in South Korea, and many dishes that originated in North Korea were brought to South Korea by migrating families after the Korean War. Many of these imported dishes became stapl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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