Korean kimchi recipes

When it comes to Korean food, many people think of “kimchi” first because it is a popular side dish that every home must have. Every meal must come It’s delicious to eat with anything. Whether it’s hot steam rice, soft-boil pork belly, soft and bouncy. Freshly boiled ramyun, the flavors go together perfectly. Plus, the way to do it is simple and uncomplicated. Use a few vegetables and seasonings. Marinated for a short time. It’s delicious pickle vegetables to eat together in the meal. In the past, when I wanted to eat kimchi, I had to go to a Korean restaurant each time. And then served as a side dish in a small cup, not satisfied at all. But now, various supermarkets have begun to bring many types and brands of kimchi to sell in general. Who is new to Korean? If you want to follow in Oppa’s footsteps, let’s see if there is any brand of kimchi that is delicious and worth buying and trying.

What is kimchi?

Kimchi, the national dish of Korea It is a traditional side dish made from a variety of vegetables. Such as Chinese cabbage, radishes, cucumbers or scallions, marinated or slightly cured with different seasonings. Most often they are slightly sour and spicy. Koreans like to eat kimchi as a side dish. and used as an ingredient in soups, stews, or stir-fries with meat.

Type of kimchi

 South Korea There are more than 100 kinds of kimchi to choose from, each with a different main ingredient, which is a vegetable. This gives a unique flavor and texture to the recipe. There are about 10 types of kimchi that are popular to cook and commonly seen as follows:

1. Cabbage Kimchi (Baechu Kimchi) or Baechu Kimchi, Napa Kimchi

           It is the original original kimchi recipe. It is popular and widely available for sale. The ingredients are white cabbage, shredded radish, carrots, marinated with Korean chili powder, garlic, fish sauce, pickled shrimp, or some recipes include oysters. Tastes sour, salty, spicy and slightly sweet. If eaten freshly cooked, it gives a crisp, juicy and salty touch. But when fermented for a long time, the taste becomes more sour. Can be eaten with all types of food

2. Radish Kimchi (Kkakdugi) or Gakduki

           The raw material is Korean radish. cut into bite-size dice It is marinate with other seasonings to give it a sour taste. Spicy as usual but has a more crunchy touch. It is commonly eaten with various soups or stews.

3. Young radish kimchi (Chonggak Kimchi) or Chonggak Kimchi

           It is a small radish with long petioles, giving it a more crunchy texture and firmer texture.

4. Cucumber Kimchi or Oisobaki

           The main ingredient is Korean cucumber stuff with kimchi ingredients. Such as spring onion, garlic and chili powder. It goes well with soups and stews.

5. Mustard Leaf Kimchi

           Made from the leaves and stems of the Korean mustard plant. which is a plant that has great nutritional value It gives a rich flavor and a unique pungent aroma.

6. Green Onion Kimchi or Pak Kimchi

           A whole scallion is marinate with chili powder, garlic and fish sauce, giving it a slightly salty and bitter taste. Koreans like to eat it with fried noodles with black bean sauce or jajangmyeon.

7. Sesame Leaves Kimchi or Ganib Kimchi

           Korean sesame leaves. It is commonly use for wrapping grille meats or barbecues. And put in rice balls or kimbap But when fermented to make sesame leaf kimchi, it’s also delicious.

8. White Kimchi or Baek Kimchi

           Similar to white cabbage kimchi. but no cayenne pepper This results in kimchi that is not spicy but gives a more refreshing feeling. Commonly eaten with boiled pork belly.

9. Water Kimchi or Nabaek Kimchi

           Made with thinly sliced ​​radishes, shredded carrots, onions and Chinese cabbage, marinated in a brine of Korean pear, garlic, onion and a little ginger. It’s kimchi in a drinkable broth. It is very popular to eat during spring and summer.

10. Radish Water Kimchi or donchimi

           It is another type of water kimchi. Made with young radishes cut into small pieces marinated with salt, pepper, garlic, ginger and Korean pear. popular to eat in winter The broth of dong shimi can also be made into noodles or cold noodles because it has a refreshing taste and is not very spicy.           There are also many more kimchi. both spinach kimchi Garlic kimchi, fresh kimchi or gotjori, mushroom kimchi and vegetarian kimchi without fish sauce or pickled shrimp, etc.