What type do u like?
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Oi Sobagi (Stuffed Oi Kimchi)
The most popular Kimchi during the spring and summer time.
The crunchy texture and refreshing juice will make you feel wonderful.Oi Sobagi, fermented cucumber with other vegetables, easily goes sour and cannot be used otherwise.
So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain the firm texture of the cucumber.
It will be more convenient for you to put three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumber, just cut off the ends of the cucumber and cut the cucumber into quarters, the long way. For a refreshing taste, do not use fermented fish.If you put some young radish between layers, it will give you a better taste and more quantity.
Chopped Chinese chives is the most popular stuffing, but in the past they used waste pieces of cucumber at the King's Palace -
Yeolmu Kimchi (Young Summer Radish Kimchi)
Although they are thin and small, young summer radishes are one of the most common vegetables for Kimchi during the spring and summer season.
Prepared either with or without fermented fish.
Mixed rice with Yeolmu Kimchi and cold noodles with Yeolmu Kimchi are unique delicacies on a hot summer day -
Bo Kimchi (Bossam Kimchi: Stuffed Wrapped Kimchi)
Bo kimchi is not only traditional Kimchi particularly famous in Kesong town, but also popular nationwide.
Since it is served as a bundle the leaves of cabbage wrap the blended materials like a bundle. Then it is preserved and matured in the white container, it is convenient to be served and eaten, leaving no leftover, its peculiar feature of convenience.
Since it is made of sufficient seafood and fruit with weak seasoning thereby being fermented and softened quickly and easily, do not make too much of it at a time.
Like Jile kimchi, the kimchi made prior to kimjang kimchi, it has to be made at every meal or set aside to be served for 'Lunar New Year Day'. -
Pa Kimchi (Green Onion Kimchi)
The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions.
The native kind of the young green onion with a large white part is proper for ingredients of this kimchi due to its sweet taste.When it is ripened for a long time like got Kimchi, you can enjoy its best flavor.
Put as much myeolchijeot, the slated anchovies, as possible to make strong hot and salty taste. Ferment it enough. -
Got Kimchi (Indian Mustard Leaves Kimchi)
It is a side dish Kimchi, most famous in Jeolla-do.
Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma, which make you feel refreshed, increases the appetite.
Strong Myeolchijeot and glutinous rice paste reduces its hot and bitter taste.Select got which has strong flavor and aroma and a violet tint. Adding young green onion is optional.
Around a month after preparing, is it proper to eat. Sprinkle enough salt over it, then it can be preserved until spring and summer -
me no like kimchi
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Dongchimi (Radish Watery kimchi)
Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi.
At this point, the pear should be matured for better storage.
Saccharinity accounts for 7-10 percent, fructose most, and glucose the least.
Since it has a less sour taste, it is good for dongchimi -
Chonggak kimchi (Ponytail Radish Kimchi)
Even though it is made in every region throughout this country, it varies by regions depending on kinds of salted fish juice used, amount of red pepper powder put, and rice porridge added.
It is a delicacy kimchi people enjoy most, following Tong Baechu kimchi, Dongchimi, and Kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp juice tasting plain or dongchimi, the watery radish Kimchi, is made. In Kyeongsang-do and Jeolla-do, salted fish juice Kimchi mixed with rice porridge is common.
It is made with dongchimi prior to gimjang, so it is eaten earlier than normal baechu Kmichi.
If you want to make this Kimchi later than usual, use less myeolchijeot and rice porridge, and adjust its taste with salted shrimp or salted yellow calcite to make a strong taste. Then cover it with the outer leaves of the cabbage.
It is favored by people due to its long-lasting coloration and freshness: it takes a long time to ripen. -
Seems like we usually only taste and see the 1st 1. I guess there are different types & tastes too. Which one have you tried?
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Gat Kimchi
(Mustard Leaf)
Baech'u Keot'cheoli
(Cabbage)
Oi Sobaki
(Cucumber)
Muuch'ae Kimchi
(Thin-Sliced Radish) -
Nabak Kimchi
(Square-Sliced Radish)
Bossam Kimchi
(Wrapped Cabbage)
Ch'ongak Kimchi
(Ponytail Radish)
T'ong Baegu'u Kimchi
(Whole Cabbage)
Bae Kimchi
(Cabbage Without Pepper) -
Goldulbbaegi Kimchi
(Korean Lettuce)
P'a Kimchi
(Green Onion)
Ggaktugi
(Cubed Radish) -
Temple Kimchi
Buddhism has a strong influence on Korean life, including food. According to strict Buddhist doctrine, people must eat only vegetables and plants. Mahayana (Daseung Buddhism) has a tradition to serve food to the public in a way to accumulate their virtuous believes that making food and eating it is self-discipline.
The important feature of temple kimchi is its mild taste compared to others. Monks do not use strong flavored condiments and vegetables. Also, they do not use pickled fish paste since they believe the raw material causes anger. Instead, they use many kinds of herbs, pine nuts, wild sesame, peanuts, pumpkin, flour juices, and potato-boiled water. -
so many! nope still nope...
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Where to buy locally?
I dun mind trying original ones. Here I think alot of self made ones, not like original...
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anything...
smell nice taste nice can already.. -
yah u everything also tong shaOriginally posted by SGpork:anything...
smell nice taste nice can already.. -
prefer achar
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U missing out on gd food!!Originally posted by BabyLover:orhhh... mi no eat korean food
I like the korean stall at kopitiam, Meridien in orchard!!
It's so yummy!!