Joseon radish is similar to daikon, but denser and squatter, and considered by Koreans to be more flavorful. It is a staple of Korean food. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Types of Kimchi Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. This is the one that you can just refer to as “kimchi” and everyone will know what you mean. Your email address will not be published. 1. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. Spicy, pickled and made of cabbage. My favorite way to eat it is on its own as a banchan or in kimchi jiggae. Korean Buddhist cuisine, or temple food, is gaining in popularity in Korea and around the world because of its delicacy and healthfulness. Popular variants include kkakdugi (깍두기), a kimchi made with cubed radishes, and oh-ee so-bae-gi (오이소배기), a stuffed cucumber kimchi. Small Kirby (pickling) or Korean cucumbers are sliced in quarters lengthwise, keeping one end intact, and the resulting pocket is stuffed with finely chopped vegetables like carrot, onion, sometimes radish, ginger, and garlic. If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary thrills, white kimchi is the angel sitting on your other shoulder. As you might guess from the name, Mul (which means water in Korean) Kimchi is kimchi served in a drinkable broth. 10 Tip Have we left you pickled pink? Smallish roundish radishes, or regular mu cut up small, are salted and combined with lots of water, some peppers, garlic, ginger, and chunks of Korean pear. The biggest difference between the two are whether red pepper powder is included. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Commentdocument.getElementById("comment").setAttribute( "id", "ab89f9222dd909ad25ff4149f0d5afec" );document.getElementById("i623cc22fd").setAttribute( "id", "comment" ); We'll keep you updated on where to go, what to do, and how to have fun in Korea! After the luxurious overkill of the bossam kimchi, let’s think light, fresh, and pure. Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. If you’ve always loved pickled cucumbers and for some reason dreamed of the day when science would invent a stuffed pickle, dream no more. not a bad post but you do realize that you’ve barely scratched the surface on all the different types of kimchi out there right? Current news, outside the realm of what you’ll find in newspapers. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. Aside from the great taste, the green onions here can rid fish of toxins, aid stomach function, and restore energy. She was also Manager of... Swedish History Is Evident in These 14 Buildings. Kimchi is also a main ingredient in many other Korean dishes. This one is generally eaten in the spring and summer, whereas a similarly soupy kimchi called dongchimi (동치미) is served up in the winter, minus the spice. Green Onion Kimchi | 파김치 Pa Kimchi Long, slender green onions (not the bulbous yellow variety) are the basis for this kimchi variant, most frequently prepared down south in Jeolla and Gyeongsang. Everyone knows kimchi. Never! Here are 10 of the most interesting kinds of kimchi. 17 Different Types of Kimchi Infographic. There are hundreds of kimchi varieties throughout Korea, and the most popular ones are baechu-kimchi, meaning simply cabbage kimchi, kkakdugi - radish kimchi, and cucumber kimchi. Bossam (or, sometimes, ssam) kimchi, however, is a lollapalooza of a dish. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. It’s sharp flavor makes it a great pairing with comparatively bland dishes like seolleongtang (설럴탕) and kalguksu (칼국수). It is cut in to slices before serving. 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The types of vegetables used in kimchi diversified during the Koryeo Dynasty. Don’t fall for it! Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. It’s made from radish sliced delicately into small thin squares, thinly sliced carrots, green onion, and Chinese cabbage (baechu) and fermented in a brine made from the juice of Korean pear, garlic, onion, and ginger with a bit of hot pepper for color and a little bite. As you’ll have noticed, those ingredients are practically synonymous with kimchi, and kimchi is practically synonymous with Korean food. Its light flavor means it goes well with oily and grilled foods. I’ve lived in Korea for 5 years and I still don’t like it. Kkaennip (깻잎) kimchi features layers of perilla leaves marinated in soy sauce and other spices. Koreans eat it at nearly every meal. The chilled but spicy broth is a favorite in the summer months. Our Ebooks. Kimchi is packed with nutrients while being low in calories. The word bossam in Korean indicates something wrapped and is also the name of a popular Korean meal: boiled pork belly and accompaniments wrapped together in lettuce leaves. It can be fresh, like a salad, or it can be fermented. The leaves, which taste sharp and pungent, are mixed with pickled anchovy sauce, red pepper, garlic, onion, and ginger, giving it a strong and distinctive flavor. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). David, perhaps you know – are any of these kimchi varieties vegan-friendly? Thanks again! In South Korea, people store kimchi in large clay jars underground, so it stays cool in summer and doesn’t freeze in winter. Baechu geotjeori (fresh kimchi) Getjeori is a kimchi that’s made to be eaten fresh … My favourite page of this month’s magazine. This radish is less often, though more precisely, called “bachelor radish” (chonggak means “bachelor”) because its tail reminded people of the traditional hairstyle that young unmarried men in Korea once wore. It’s made from radishes and prides itself of a slightly sweet taste thanks to the pears used in… Baechu kimchi: Cabbage Kimchi Kimchi is the iconic dish of Korean cuisine and has been gaining popularity worldwide in the past decade or so for its health benefits and its just plain deliciousness. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. The most common types of kimchi served are baechu kimchi, kkakdugi, and nabak kimchi. A list of the most popular Kimchis are listed below with links to their recipes! Oi Sobagi Kimchi (Cucumber Kimchi) Cucumbers, wild leeks, Indian mustard leaf, and bamboo shoots found their way into kimchi pots. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. Kimchi is South Korea’s national dish! While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. It’s like a food and a beverage all in one. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. The most common type of Korean kimchi is napa kimchi. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. Making this was…interesting…because I know this is a daily part of Korean life and it would be good info, but….I don’t like kimchi. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. Nabak kimchi gets its name from the Korean expression nabaknabak (나박나박), which means dicing up vegetables very fine. It’s made of salted and rinsed cabbages whose leaves have been packed and coated with a mixture of hot red pepper flakes, onion, garlic, ginger, green onions, and optional fish sauce, shrimp, or oysters (or soy sauce, for vegetarians) and Asian chives. What is kimchi? Need some help navigating Korea? It goes great with almost anything, but it is a traditional accompaniment to seolleongtang, a milky-white soup made from ox bones and brisket. The most common variety is made with cabbage (pictured above), but today we’re going to talk about the rest of the kimchi family. Most people who are new to Korean food think of kimchi as the red, spicy, garlic-laden fermented cabbage dish that usually accompanies the main courses in Korean restaurant meals or that is served in kimchi jjigae (stew), kimchi pancakes, and kimchi fried rice. It is just as flavorful and versatile in its own way, getting its taste from a mix of garlic, chives, radishes, chestnuts, and fruit—such as Korean pear and jujubes (the fruit, not the movie candy! While the majority of kimchi is left to rot, er, ferment for months and possibly years, geotjeori is a notable exception as it can be eaten right away. Some kinds don’t even have pepper flakes (gochugaru) as an ingredient. Baby Potato Salad. Napa kimchi, the most regular type of Korean kimchi. This is also the time that garlic and spices were introduced. Kkakdugi is prepared with about the same ingredients and in the same way as baechu kimchi, but it’s especially juicy and crunchy. If there was ever a food I am addicted to, I have to admit, it is Korean kimchi. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Some recipes will say that you can substitute daikon if you can’t find mu. It’s left to ferment for three to four days and is then ready to serve, but, like most kimchis, it keeps much longer than that. Another common variety is kkakdugi, or cubed radish kimchi, usually made with a Korean variety of the vegetable known as Joseon radish (joseonmu). The Ki… It is the national dish of Korea and has … One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. It’s prepared by cubing a radish and then pickling it with the standard combination of kimchi preservatives. Lorraine Murray was Associate Editor for Encyclopædia Britannica, specializing in small island states, scattered US states, Australia and New Zealand, and North and South Korea. As baekkimchi doesn’t use a single red pepper flake, it’s palatable for kids, the elderly, patients with stomach problems, and even grouchy foreign barbarians. As far as I know, all kimchi is normally made with 젓갈/fish sauce of some sort, meaning it’s not acceptable for orthodox vegans. It’s good for summer and not meant to be stored for a long time—just a few days. Korean temple kimchi is made without the osinchae but uses plenty of red pepper. The most popular types of Kimchi are Baechu Kimchi (Cabbage Kimchi), Kkakdugi Kimchi (Ponytail Radish Kimchi), Dongchimi Kimchi (water radish Kimchi) and Pa-kimchi (onion Kimchi). Long, slender green onions (not the bulbous yellow variety) are the basis for this kimchi variant, most frequently prepared down south in Jeolla and Gyeongsang. 2. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. The radishes used in yeolmukimchi are much smaller than those that go into other kimchi dishes, which puts the focus on the stem rather than the vegetable itself. Aside from the great taste, the green onions here can rid fish of … Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori) Vegetables Used: … Store it in a big covered jar, and, when it ferments, it makes a fizzy sweet-sour liquid you can drink alone or while you eat the vegetables. These generalizations may be true of Napa cabbage kimchi, the most popular kind, but there’s much more variation than you might think. Nutrient dense. On its own, Chinese … This is the most popular type of Kimchi and is also considered to be the most popular kind of kimchi in Koreans. It is ready to eat in a few days and keeps only a week or two. It’s made by a similar process but uses milder ingredients—no hot pepper flakes. It is made from napa cabbage which is widely known as Chinese cabbage in Malaysia. A very special preparation that came originally from Gaeseong (now in North Korea) and was often served to Korea’s royalty during the Goryeo dynasty (935 to 1392), it contains fish, jujubes, oysters or shrimp, mushrooms, chestnuts, pine nuts, mustard leaf, radish, pear, green onion, watercress…all wrapped in whole wilted cabbage leaves and rolled up into a ball. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. These are 3 types of kimchi: nappa, daikon and chives. Gat (Brassica juncea)—not to be confused with khat, a plant of East African origins whose leaves are chewed as a stimulant in the Horn of Africa and the Middle East—is a nutritious plant popular in Korea and parts of China. 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