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kimchi in South Korea

The Most Popular Types of Kimchi

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The Most Popular Types of Kimchi in South Korea

The Most Popular Types of Kimchi, There are 187 types of kimchi recorded at the Kimchi Field Museum located in Seoul. These types of kimchi are served differently according to region and season,

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and the choice is determined by the main vegetables and spices used in their preparation. Want to know what kimchi is commonly served in Korea? This article will discuss several types of kimchi that are commonly found in South Korea .

1. Nabak

Kimchi nabak looks runny because it is watery. But don’t let its juicy appearance fool you. Kimchi nabak is made from Napa cabbage and daikon, a type of radish, Korea. Then both are cut into small squares. In addition, other ingredients are added.

It’s easy to make, but this kimchi is so refreshing. The origin of this name for kimchi comes from the way radishes are cut for kimchi. Radish that is cut into small and thin squares is called nabak sseolgi. Sseolgi refers to cutting techniques. Usually kimchi nabak is enjoyed in the spring.

When autumn comes this kimchi has been stored for a long time. This kimchi is also kimchi served during traditional holidays. Nabak is kimchi that tastes soft and clear, so it doesn’t require fish sauce or salted shrimp.

If you are looking for vegan kimchi, this is the kimchi for you. These diced radishes and cabbage are slightly salted and then mixed with all the other ingredients.

The water is seasoned with salt, and stained with gochugaru (Korean red chili powder) through a sieve or cheesecloth to keep the kimchi broth nice and clean. Thinly slice the garlic and ginger instead of mincing it to keep the broth clear.

The addition of Korean pears makes for a traditional form of kimchi, but regular apples are also used. The fruit gives this kimchi a slightly sweet taste. Minari ( water dropwort ), which is a fresh herb with a distinct taste, also gives kimchi a traditional touch and a delicious taste.

2. Baechu

This is the most famous type of kimchi of all types. Kimchi is usually served with almost any food from breakfast, lunch, and dinner. The taste of this kimchi is usually not spicy but rather moderate.

Whole cabbage is sliced ​​to separate the discolored outer leaves and then divided perpendicularly into four sections. Then these four parts are soaked in salt for about three or four hours until they become wilted and softened.

When the softening process takes place, then other ingredients are prepared and mixed together such as minced garlic, pepper powder, other pickled seafood such as fish, and ginger. Once the cabbage and other ingredients have softened, the cabbage is ready to stir.

After the mixing process is complete, the kimchi baechu is then cut into pieces according to the size of one mouthful and stirred again. Kimchi is a classic banchan in Korean cuisine.

3. Bossam

This kimchi is different from others because of the shape of the wrapped kimchi, also known as bossam kimchi. Bossam is a very luxurious type of kimchi. Usually bossam-kimchi contains Napa cabbage, Korean pears, green onions, apples, ginger, garlic, chestnuts, ginger, oysters, and long-sleeved octopus.

After all the ingredients are processed, then the kimchi is wrapped in a bowl using fresh napa cabbage leaves. Kimchi bossam is usually only served on special occasions in Korea because it uses more ingredients than other types of kimchi.

4. Baek

Baek-kimchi or also known as white kimchi or kimchi is a type of kimchi made without chili powder that is commonly used when fermenting kimchi in Korean cuisine. Kimchi baek is suitable for children and the elderly, who may find ordinary kimchi too spicy.

Baek kimchi consists of salted napa cabbage, radish, scallion, minari, Korean pear, jujube, chestnuts , ginger, salt, garlic, sugar, and a few chili threads , which are thinly sliced ​​chili peppers for garnish. Kimchi is also used as a wrapper for baek kimchi bossam.

5. Yeolmu

This type of kimchi as the name suggests is made using yeolmu, which is a light green radish that has long green stems and small white roots. Before salting, the radishes are cut into small pieces and combined with the kimchi paste.

Usually this pasta consists of a base of rice flour mixed with chili powder, garlic and fish sauce, grated ginger, sliced ​​fresh chili, and fermented shrimp paste. Kimchi is a summer favorite, and is often served as banchan and added to noodles or bibimbap.

6. Dongchimi

These pickled white radishes are a staple in South Korea’s winter season. Mu or Korean radish is the main ingredient in making dongchimi. Small radishes can be salted whole, while larger ones are generally sliced ​​before drenching in sweet and salty brine.

While other ingredients may vary, typical additions are garlic, onions, Korean pears, ginger, or green chilies. Dongchimi can be served as a side dish, but can also be eaten as a refreshing appetizer or a base for cold noodle dishes.

7. Work hard

Ggakdugi is another of the most common kimchi in South Korea. Kimchi is made from white radish which in Korean is called mu. Then these white radishes are cut into small cubes and mixed with the ingredients typical for kimchi.

Then the radish pieces were given fine red chili powder to produce a very dark red color. Don’t be fooled even though it looks spicy but it’s not spicy. This kimchi is an excellent choice for beginners because it is usually quite sweet and crunchy.

8. Chonggak

Kimchi chonggak is a type of kimchi made from pickled and fermented young radishes. The word chonggak comes from the name of a young radish, your Chonggak, which looks like a ponytail. Kimchi is suitable for spicy lovers.

The ingredients to make it are garlic, spicy red chili powder, and ginger. Because this kimchi is served as a whole radish and does not require much processing, it has a lot of vitamin content.

9. Pa/Green Onion

Kimchi pa is also known as scallion kimchi or green onion kimchi. This type of kimchi is one of the types of kimchi that Koreans commonly eat for banchan and is most popular in Jeolla Province.

Kimchi pa uses jjokpa which is medium thick green onions fermented until cooked in gochutgaru powder or red chili powder, garlic, ginger, and seasoned with myeolchi jeot, a type of salted anchovies. The taste of kimchi is famous for being spicy.

Green onions with large white parts are suitable for making various types of kimchi because they have a sweet taste. Kimchi pa among more than 100 types of Kimchi in Korea is considered to be the easiest kimchi to make. Also, it has a lot of flavor when it’s ripe.

South Koreans also add saeujeot, which is fermented brine shrimp or fermented anchovies, depending on the region. This is similar to other Asian countries such as the Chinese who use fish sauce to enhance the taste of their food.

10. Hole

This type of kimchi uses mustard or gat leaves as an ingredient. The gat is topped with a mixture of hot chili powder, garlic, ginger, finely chopped scallions and fermented anchovy paste (optional).

First, the vegetables are roughly chopped before being given the seasoning mixture and allowed to ferment. Gat is favored for the spicy flavor of its leaves which perfectly complement the spicy chili paste. Usually this mustard leaf kimchi is served as banchan.

11. Yangbaechu

In summer, when traditional napa cabbage is not in peak season, yangbaechu, or green cabbage, can be used to make kimchi. By nature, yangbaechu has a sweet taste and crunchy texture, making it a good source of kimchi.

Unlike napa cabbage, which takes a long time to marinate, yangbaechu doesn’t need to be marinated for too long. It only takes about two hours to soften the cabbage and bring out the flavor.

Seasoned with a hint of spice, this yangbaechu kimchi has a light and refreshing taste. Before storing it in the refrigerator, store the kimchi at room temperature for a few hours or overnight.

This kimchi can be eaten right away but will taste better if it has been stored for a few weeks in the refrigerator. Because it has a mild seasoning, it is best to consume this kimchi within 3 to 4 weeks.

12. Oi Sobagi

This summer’s favorite kimchi is a type of kimchi consisting of cucumbers that are salted or brine or soaked/preserved in salted water and then filled with kimchi paste.

Sometimes, cucumbers are cut into smaller pieces which are then coated with a paste. Usually, the kimchi paste in oi sobagi is made from a mixture of chili powder, fish sauce or anchovy sauce, ginger, finely chopped garlic, scallions, and Korean carrots or radishes (optional).

You are now a kimchi expert even though there are only a few types of kimchi described above. Not only spicy, kimchi is also known to be good for health. So, feel free to eat kimchi. Try eating Korean instant noodles with kimchi like in Korean dramas. It sure tastes good!

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