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Home > About Korea  > Culture > Images of Korea > Kimchi > Recipes
Recipes
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Standard procedure for Kimchi Production

* Salting down cabbage

Before preparing kimchi, cabbages are soaked in salt to reduce the water content so as to allow spices to easily soak into them and to prevent them from becoming soft during storage; this also prevents them from spoiling. When cabbages are adequately salted down, magnesium salt or calcium salt is combined with the cabbage to increase the crisp taste. However, if excessively soaked in a high salt concentration, a considerable quantity of water-soluble elements such as vitamin C as well as sugars are lost, while seasoning does not penetrate into the cabbages, thus failing to produce a good flavor. The appropriate method is soaking cabbages in three-percent salt water for five or six hours.

* Use of salted seafoods

Salted sea foods put into kimchi are generally salted croakers, salted shrimps, salted anchovies and pickled yellow croakers. In places with a low temperature, well-fermented raw salted fish juice is used to produce a good taste through the effect of enzymes. But in places with high temperatures, salted fish juice must always be used after boiling.

* Storage during fermentation

Kimchi's flavor is best when it is stored at a low temperature of around 4°C to 5°C. If it matures fast at high temperatures, the taste is not as good as less organic acid is created and fermentation can not be properly carried out. Kimchi must be kept at a constant temperature during fermentation and storage, and during storage. Kimchi must be firmly pressed down to be soaked in juice to prevent oxidation in the air.



Ordinary Kimchi

Baechu Kimchi (Korean Cabbage Kimchi)

Baechu tongkimchi is the most common kind of kimchi, and when people just say "kimchi" they are usually referring to this one. It is made by halving the cabbage head and putting the stuffing between the leaves. Usually, this kimchi is made in gimjang form. The stuffings in kimchi vary depending on the region where it is made. The southern regional people use a liberal amount of salted and fermented anchovies, thus giving it a strong and spicy taste. On the contrary, in the colder northern region the use of salted and fermented fish and red chili pepper powder is subdued, so the kimchi there is milder and less salty. They also use pears and chestnuts in the stuffing. Kimchi wrapped in big leaves and with large blocks of radish with salt and red pepper powder put in between them gives a cool taste.

Ingredients

2.5kg Korean cabbage 100g salted and fermented yellow croaker*
140g coarse salt 60g finely chopped garlic
500g white radishes 15g finely chopped ginger root
25g green onions 1 tablespoon pinenuts
50g green thread onions 1g dried red chili pepper threaded
60g Korean watercress 1 tablespoon salt
70g red chili pepper 1 tablespoon sugar
25g salted and fermented small shrimps

*Salted fermented small shrimps and salted or fermented croakers need not be used. Other salted fermented fish can be substituted

Preparation

  1. Trim off the old leaves of the cabbage, cut the cabbage in half, inserting the knife a bit through the bottom of the cabbage head and splitting the rest of it with your hands. Prepare a 15 percent brine.
  2. Soak the cabbages in brine for 6 hours. Then, rinse thoroughly in cold water and drain.
  3. Wash and trim the radishes, green onions, green thread onion and watercress. Slice the radishes into julienne strips. Cut the white parts of green onions, green thread onion and Korean watercress into 4cm lengths.
  4. Put red chili pepper powder in with the radishes; mix well. Add salted and fermented small shrimps, watercress, green onions, green thread onions, garlic, ginger root, pinenuts and dried red pepper threads; mix well. Season with salt. Add a little sugar.
  5. Trim the roots of the cabbage prepared above. Pack the prepared seasoning between the layers of leaves.
  6. Firmly wrap the stuffed cabbage with outer leaves and put them firmly in a container, minimizing contact with the air.
  7. To make the kimchi properly ferment, store the kimchi at 20°C for 40 hours. After that period, as with all kimchis, store in a refrigerator to retain the flavor. The taste of good kimchi depends on the main ingredient, Korean cabbage. The cabbage should be of the proper size, weighing about 2.5kg. The cabbage should feel firm, and the green part of the leaves should be very green and the white part of it really white.

The basic combination of the ingredients varies according to individual taste as well as region. In general, though, if you set the amount of the cabbage at a hundred, 20 percent radish, 3 percent of green onions, 2-3 percent of red chili pepper powder, 1.5 percent garlic, 0.7 percent ginger, 3-5 percent salted and fermented fish juice, and 2-3 percent salt would be the standard.

Kkakdugi (Radish Cube Kimchi)

Kkakdugi is radish cubes mixed with seasoning. Green thread onions, Indian mustard leaves, dropwort, or inner leaves of the cabbage can also be used. Salted and fermented small shrimps combine well in this kimchi.

Ingredients

1kg white radishes 12g garlic, peeled and chopped
2 tablespoons salt 2g ginger root, peeled and chopped
100g Korean watercress 100g green thread onions
35g red chili pepper powder 2 tablespoons sugar
35g salted and fermented small shrimps

Preparation

  1. Wash the radishes and cut them into cubes (2.5cmx2.5cmx3cm); soak them in salted water for 20 minutes.
  2. Trim the stalks of watercress (leaving other parts intact), and clean them. Cut in 4cm-long pieces.
  3. Mix the radishes with red chili pepper powder first. Then, add finely crushed salted and fermented small shrimps, garlic and ginger root, green thread onions (sliced into thready strips), sugar. Mix well and put the mixture in a proper container. Allow to ferment at 20°C for 40 hours.
Chonggak Kimchi (Ponytail Kimchi)

Using ponytail radishes with the leaves intact, it has a strong taste due to a large amount of salted and fermented anchovies and red chili pepper powder. This was usually made in the beginning of gimjang period, earlier than baechu tongkimchi. The radish should have fresh green leaves and be firm, but the inside should be tender, not hard.

Ingredients

1kg ponytail radishes 50g salted and fermented small shrimps
4 tablespoons salt 30g red chili pepper powder
50g green onions, sliced into 3.5cm long thready strips 20g glutinous rice flour
12g finely chopped garlic 200ml water
6g finely chopped ginger root



Preparation

  1. Wash and trim tender, small ponytail radishes and soak them in salted water for 2 hours; drain.
  2. Mix the green onions, garlic, ginger root and, finely crushed, salted and fermented small shrimps.
  3. To make rice paste, add water to the rice flour, boil and simmer on low heat; leave until cool.
  4. Mix red chili pepper powder with all the other seasonings. Add the ponytail radishes and mix well. Put the mixture in a proper container and allow to ferment at 20°C for 20 hours.


Ssam Kimchi (Wrapped-up Kimchi)

To prepare ssam kimchi salted cabbage is sliced into squares and manna lichen and pyogo mushrooms with other ingredients such as fruits and seafood are added and mixed. They are wrapped in cabbage leaves and fermented, so ssam kimchi is a very special food.

They are usually called bossam kimchi, but they should be called "ssam" or "bo" kimchi. They are a local delicacy of Gaeseong, Gyeonggi-do Province.

Ingredients

5kg Korean cabbage 10g dried pyogo mushrooms
280g coarse salt 2g manna lichen
2kg white radishes 80g white parts of green onion
1 and a half Korean pears 3g dried red chili pepper(threaded)
200g Indian mustard leaves 100g finely chopped garlic
150g Korean watercress 30g finely chopped ginger roots
100g green thread onions 140g red chili pepper powder
50g chestnuts 120g salted and fermented small shrimps
1 abalone 80g salted and fermented yellow croaker
1 small squid 30g pinenuts
200g oysters 2 tablespoons salt


Preparation

  1. Choose cabbage heads that have plenty of big leaves. Soak them in salted water and drain.
  2. Julienne one radish and one pear. Dice the rest, 2.5cm by 0.2cm.
  3. Wash the Indian mustard leaves, watercress and green thread onions. After draining the water off the vegetables, cut them into 3cm long pieces. Slice half of the chestnuts into thin strips and half into thin slices.
  4. Clean and trim the abalone and slice in thin pieces.
  5. Peel the squid and cut it into 3cm lengths. Wash oysters in brine.
  6. Trim the pyogo mushroom and manna lichen and slice them into thin pieces.
  7. Cut the white parts of the green onions into thin strips 3cm in length. Cut the red pepper threads into 3cm-long pieces.
  8. Color the radish strips by putting in red chili pepper powder. Put in finely chopped garlic and ginger root and mix well. Add Indian mustard leaves, Korean watercress, green onion stalks, Korean pears (sliced into strips), chestnut (also sliced into strips) finely chopped salted and fermented small shrimps and yellow croaker and mix.
  9. Put a little of the salted and fermented small shrimps with the abalone and oyster and mix. Put finely chopped garlic, ginger root, red pepper powder with the radish and mix.
  10. Take the big outer leaves off the cabbage to use them in wrapping the cabbage.
  11. Line a porcelain bowl (intended for kimchi) with the biggest leaves. In the center, put a yellower leaf. Put in the cabbage (cut in 5cm pieces) in a way so that it "stands". Put between the leaves and also put thinly sliced Korean pears, radishes, squid, oysters between the leaves. Arrange the abalone, chestnut, pyogo mushrooms, manna lichens, and pinenut on the cabbage in a way that is nice-looking. Wrap the cabbage with the leaves and wrap with the outer leaves again.
  12. Put the stuffed and wrapped cabbages in a jar and press them slightly with stones. After 2 to 3 days check the saltiness by tasting the juice in the jar. Season with the juice of salted and fermented small shrimps. Clear beef stock can also be added.
  13. Put the mixture in a proper container and allow to ferment at 20°C for 40 hours.
Dongchimi (Juicy White Radish Kimchi)

For dongchimi, an abundant amount of radish is put in, and pears, fermented peppers and glue plant are added. The juice has a very cool taste, and it is very much enjoyed in the summer. Good dongchimi should be fermented slowly at a low temperature.

Dongchimi is made in different regions with variations in the ingredients. In the southern region of Korea, people put in citron to enjoy the fresh flavor; in the north, people put in juices of bone broth and meat, giving a unique taste of meat as well as improving the nutritional value. In the north, people enjoyed eating noodles with the juice of this kimchi, and this seems to be the origin of naengmyeon.

Ingredients

3kg white radishes (small and rounded) 10g ginger roots
210g coarse salt 100g green thread onions
30g garlic 100g fermented green peppers


Preparation

  1. Cut the stems off the radishes, and wash well.
  2. Roll the radishes over coarse salt evenly. Soak them in a jar with just enough water to cover the radishes. Drain after approximately two days.
  3. Add more salt water (3 to 4 percent) to the water used in soaking the radishes to approach the desired saltiness.
  4. Peel the garlic and ginger root, wash, slice thinly, and put them in a linen bag.
  5. Put a layer of radishes and a layer of green thread onions in a container. Continue to alternate the layers. Put the linen bag containing ginger and garlic in the center of the container.
  6. Put a layer of fermented green peppers beside the garlic, and cover the top with a layer of green thread onions. Put a stone or a proper weight on top of the container to minimize contact with the air. Pour the prepared salt water into the container.
  7. Store in a cool place, under 10°C, allowing to ferment for about 20 days.
  8. When serving, take some radishes out of the container and slice them.
  9. Dongchimi sauce is salty for storage, so add cold water according to one's taste.
Pa Kimchi (Green Thread Onion Kimchi)

This is a hot and spicy kimchi, with the green thread onions mixed with salted and fermented anchovies and red chili pepper powder in abundance.


Ingredients

400g green thread onions 1g dried red peppers(thread)
100g soy sauce 20g salted and fermented anchovies
12g finely chopped garlic 4g salt
2g finely chopped ginger root 9g roasted sesame
12g red pepper powder


Preparation

  1. Trim and clean the green onions. Soak in soy sauce.
  2. Mix finely chopped garlic and ginger with red pepper powder and threads in the juice of salted and fermented anchovies. Season with salt
  3. Mix the green onions together with seasoning. Make mini bundles of 2 to 3 with your hands and roll them. In a jar place green onions layer by layer, sprinkle with roasted sesame, pour in the remaining seasoning. Put a weight on the vegetables.


Oisobagi Kimchi (Stuffed Cucumber Kimchi)

Tender cucumbers are cut and slits are made on the sides and stuffed with seasoning to make this kimchi. This kimchi is beloved in the summer. The fresh scent of cucumbers, the crunchy taste and the cool juice, are the reasons. The cucumber should be the traditional type with thin skin and triangular when cut diagonally. It should also be rather thin.

Ingredients

10(1500g) cucumbers 5g finely chopped ginger root
70g salt 30g red chili pepper powder
150g wild leeks 1 tablespoon sugar
25g white part of green onion 1/2 tablespoon salt
15g finely chopped garlic 60g salted and fermented small shrimp


Preparation

  1. Rub the cucumber with coarse salt and rinse. Cut in 5cm lengths. Halve the cucumber by slitting lengthwise in the middle to all but the ends. Soak the cucumbers for 30 minutes in 2 percent brine.
  2. Trim the wild leeks and cut in 1cm lengths.
  3. Add green onions, garlic, ginger, red chili pepper powder, sugar, salted and fermented small shrimp and salt to the leeks and mix well. This is the stuffing.
  4. When the cucumbers are thoroughly salted, rinse in cold water and drain. Use a towel to remove the remaining water.
  5. Fill the slits with the prepared stuffing. Put firmly in a proper container and pour one cup of salt water into the container.
  6. Allow to ferment at 20°C for 30 hours. This kimchi can also be eaten instantly.
Baek Kimchi (Juicy White Kimchi)

Free of red chili pepper powder, a mainly white seasoning of pears, chestnuts, manna lichens, and pyogo mushrooms is stuffed between the leaves of the cabbage in this kimchi. It has lots of juice and is usually enjoyed in the colder northern region. The fully matured juice of this kimchi can act as a refreshing beverage.

Ingredients

5kg Korean cabbage 50g garlic
1kg white radishes 3 large manna lichens
280g coarse salt 4 pyogo mushrooms
1 Korean pear 100g Indian mustard leaves
3g ginger root 10g glue plant
40g chestnuts 3g dried red pepper threaded :
50g green onions 3g clear juice of salted and fermented small shrimps
50g Korean watercress
* 1500ml clear beef stock*
225g beef brisket
20g white parts of green onions 1/4 onion
3 cloves garlic 2g sliced ginger
2000ml water
  1. Place the brisket in a pot; add white parts of green onions, garlic cloves, onion and sliced ginger and then pour in cold water.
  2. Simmer the stock for 40 minutes after it has boiled vigorously. Then remove vegetables.
  3. Strain the stock through a double layer of cheese cloth.


Preparation

  1. Salt the cabbage slightly, wash well and drain.
  2. Put white radishes, ginger, chestnuts, green onions, garlic, manna lichens, pyogo mushrooms (all sliced into thin strips) into the clear juice of salted and fermented small shrimps. Add the inner stem of watercress, Indian mustard leaves, glue plant, and dried red pepper thread. This is stuffing for the cabbage. Pack the stuffing between each layer of cabbage leaves; wrap with a large cabbage leaf. Salt more and tie cabbage with stems of watercress.
  3. Cover with a large cabbage leaf, and put a stone on it. Pour clear beef stock in to season.




Unusual Kimchi

Seongnyu Kimchi (Pomegranate, Radish Block Kimchi)

To prepare this kimchi radish blocks are slit like chess boards and salted, and stuffing without red chili pepper powder is put between them. This kimchi is quite juicy. The name came from the shape, since it does look like a ripe pomegranate.

Ingredients

3 white radishes 4 large manna lichen
300g coarse salt 20g garlic
15 leaves of Korean cabbage 10g ginger root
1 Korean pear 50g green thread onions
50g chestnuts 2g dried red peppers(thread)
50g Korean watercress


Preparation

  1. Choose radishes that are rather large. Wash the radishes. Choose cabbage that has fresh, large leaves.
  2. Set aside half of the radishes. Cut the rest of the radishes into 4cm thick round blocks. Make crisscross slashes on the radish blocks at 1cm internals in both directions. Do not cut through; leave more than 1cm on the bottom of the blocks.
  3. Soak the crisscrossed radish blocks and cabbage in brine
  4. Julienne half a radish, pear, chestnuts and manna lichens into 3cm long pieces. Cut the watercress, garlic, ginger root, green thread onions and red pepper threads into 3cm long pieces.
  5. Wash and drain the radishes and the cabbage. Get rid of extra moisture in the radishes by squeezing the water out with the hands.
  6. Mix the prepared radishes with red pepper threads for color as well as taste. Then, add prepared stuffing and mix thoroughly.
  7. Fill the slits with stuffing. Wrap each block of stuffed radish with two cabbage leaves. Put the kimchi in a proper container firmly, leaving little space in-between. Pour brine into the container.


Sokbakji

For this kimchi cabbages and radishes are salted and sliced into 4cm, thin squares. Also many other ingredients and oysters, small octopus, salted and fermented yellow croaker can be added.


Ingredients

1kg Korean cabbage 15g ginger root
60g coarse salt 30g red chili pepper powder
400g white radishes 1g dried red pepper (threaded)
100g Korean watercress 70g salted and fermented yellow croaker, boiled and filtered free of meat
100g green thread onion 30g garlic


Preparation

  1. Trim the cabbages and clean them; cut into 4cm squares. Soak them in brine for 3 to 4 hours; rinse and drain.
  2. Cut the radishes 3cmx4cmx0.5cm.
  3. Trim the watercress and green thread onions and cut them into 5cm lengths.
  4. Slice the garlic and ginger root into individual thin strips
  5. Mix the cabbage and radishes with garlic, ginger root, and red chili pepper powder. Add salted and fermented yellow croaker, green thread onions, Korean watercress, dried red chili pepper thread, salt and mix well; put them in a jar. Cover the top with outer leaves of cabbage (salted) and a little salt.
  6. Put the mixture in a proper container. Allow to ferment at 20°C for 30 hours. This kimchi can be eaten instantly.
Yeolmu Mul Kimchi (Juicy Yeolmu Kimchi)

This kimchi has a cool taste, with tender yeolmu radishes and plenty of juice. Boiled potato water or glutinous rice gruel as the base for the juice makes it even better.


Ingredients

1kg yeolmu radishes 25g garlic
400g young cabbage 10g finely chopped ginger root
80g green thread onions 400g potatoes
50g red hot peppers 80g onions
50g green hot peppers


Preparation

  1. Cut the yeolmu radishes and cabbage into 5cm lengths. Wash them and sprinkle with salt. Allow to stand for a little while.
  2. Slice the green thread onions into 5cm lengths. Cut the red hot peppers and green hot peppers into thin slices.
  3. Rinse the salted radishes and cabbages several times and drain. Add red hot peppers, green hot peppers, green thread onions, garlic and ginger and mix well.
  4. Slice the potatoes and half of one onion into rather big pieces. Put them into 20 cups of water and boil. Season with salt and cool. Take out the potatoes and the onions. Mash half a potato (taken out from the water) and put it back into the water.
  5. Put the mixture in a proper container and pour in the prepared kimchi juice. Allow to ferment.
Susam Nabakji (Juicy Ginseng Kimchi)

Ingredients

4 pieces of ginsengs ( 4 to 5 years old) 160g sugar
1/2 (100g) Korean pear 250ml vinegar
1/4 (250g) white radish 3 tablespoons salt
1/4 (50g) cucumber 2000ml water


Preparation

  1. Wash fresh ginseng. Peel its trunk. Cut the trunk into the pieces 5cm long, 2cm wide and 2mm thin.
  2. Peel pear and radishes. Cut them into the same size as ginseng.
  3. Dissolve the sugar in water. Add salt and vinegar to taste and mix well.
  4. Grind small roots of ginseng and wrap in a cloth. Put the cloth in the juice prepared above and squeeze the cloth to add flavor. Then, remove the cloth; be careful not to spill the ground roots into the juice.
  5. Put the ginseng, pears and radishes into the prepared juice. After a day or so, slice the cucumber into a similar size as the ginseng and add it to the juice. Allow them to ferment.
Gat Kimchi (Indian Mustard Leaf Kimchi)

Green thread onion is added to the Indian mustard leaves, and red chili pepper and salted and fermented anchovies are used in abundance. This is a specialty of Jeolla-do Province.

Ingredients

500g Indian mustard 20g red pepper powder
30g coarse salt 5g finely chopped garlic
150g green thread onions 2g finely chopped ginger root
30g salted and fermented anchovies 2g dried red peppers(thread)


Preparation

  1. Choose leaves that are green in color, trim and wash. Sprinkle with salt and let the leaves soften. Green thread onions also are salted.
  2. When they are well softened, wash in cold water and drain.
  3. Pour juice of salted and fermented anchovies into the leaves. Add red peppers, finely crushed garlic, ginger root, and dried pepper threads. Mix together well. Put the leaves in a jar one by one. Cover the top with large leaves. Allow them to ferment.
  4. In the spring and fall, they can be eaten after being stored in a cool place for 3 or 4 days.
Gat Mul Kimchi (Juicy Indian Mustard Kimchi)

Ingredients

500g Indian mustard leaves 20g garlic
500g white radishes 60g salt
20g white parts of green onion 3000ml water


Preparation

  1. Wash the Indian mustard leaves. Cut them into 5cm lengths.
  2. Slice the radishes into 3cm dices that are o.4cm. Sprinkle slightly with salt and drain.
  3. Slice the white parts of green onions and garlic into fine strips.
  4. Put the Indian mustard leaves, radishes, green onions and garlic in a proper container. Make 2 percent brine and pour it into the container.
  5. Allow to ferment. When fully fermented, the juice has a violet color and a good fragrance
Godeulppaegi Kimchi (Wild Lettuce Kimchi)

A kind of wild lettuce, called godeulppaegi, is fermented in water, and salted and fermented anchovies juice with red chili pepper powder is added. It is hot and spicy. slightly bitter in taste with a unique flavor. This is a favorite in Jeolla-do Province.

Ingredients

1kg wild lettuce 50g red pepper powder
70g coarse salt 25g finely chopped garlic
240g salted and fermented anchovies 10g finely chopped ginger root
50g chestnuts 2 tablespoons sugar
200g green thread onions 1 tablespoon whole sesame


Preparation

  1. Choose wild lettuce with thick roots. Trim and wash tender wild lettuce. Soak in brine 7 to 10 days to eliminate the bitter taste and to become slightly soft by fermentation.
  2. Boil salted and fermented anchovies and strain.
  3. Slice chestnuts into thin pieces Wash and trim green thread onions and cut 10cm in length. Wash and trim garlic and ginger and cut into fine strips.
  4. Add red pepper powder, chestnuts, chopped garlic and ginger, sugar, and sesame to the salted and fermented anchovies. This makes the seasoning.
  5. Wash the wild lettuce and drain. Add seasoning and mix well. Put the contents in a jar.




Kongnamul Kimchi (Soybean Sprout Kimchi)

Ingredients

400g soybean sprouts 1g dried red peppers, threaded
12g finely chopped white parts of green onion 1 tablespoon salt
8g finely chopped garlic 100ml water


Preparationi

  1. Choose fresh soybean sprouts. Trim the roots and blanch them quickly. Leave until cool.
  2. Clean the green onions and cut them into 4cm lengths.
  3. Add the prepared garlic, green onions and red pepper threads to the blanched soybean sprouts and mix gently. Make brine and pour.
Yuja Dongchimi (Juicy Citron and Radish Kimchi)

Ingredients

2 white radishes (small and rounded, intended for dongchimi)
200g coarse salt 45g garlic
100g green thread onions 5g ginger root
100g indian mustard leaves 1/2 Korean pear
20 fermented green hot peppers 1 citron
10g glue plant


Preparation

  1. Wash the radishes thoroughly. Roll them in coarse salt and put them in a container to soften overnight.
  2. Slightly salt green thread onions. Make mini bundles out of them by tying 2 to 3 into small rings. Tie Indian mustard leaves together.
  3. Rinse fermented green peppers and glue plant and drain. Cut glue plant into 5cm lengths. Thinly slice garlic and ginger and wrap them in a linen cloth.
  4. Wash the citron and cut into quarters. Tie them with a thread.
  5. In a proper container put garlic and ginger wrapped in cloth. Add salted radishes, green thread onions, Indian mustard leaves, citron and pear. Put a stone or a proper weight on top of the kimchi.
  6. Put the salt water through a sieve. Then, pour it into the container. Allow to ferment.
Sunmu Kimchi (Turnip Kimchi)

Ingredients

1kg turnip
30g white parts of green onion
240g salted and fermented pilchard, boiled and filtered
20g finely chopped garlic
30g red chili pepper powder


Preparation

  1. Slice the turnip into 2.5cmx3cmx0.3cm pieces.
  2. Cut the green onion into 4cm lengths. Chop the filtered fish meat; mix with red chili pepper powder.
  3. Put in all the seasonings and mix well. Pour in kimchi juice. Put the mixture in a proper container and allow to ferment.
Mu Bineul Kimchi (Slit-cut Radish Kimchi)

Ingredients

3(small) radishes 500g Indian mustard leaves
10 Korean cabbage leaves 30g red pepper powder
110g salt 110g finely chopped garlic
15g green thread onions 15g finely chopped ginger root
15g Korean watercress 35g salted and fermented small shrimps, crushed


Preparations

  1. Wash and halve the radishes. Leave half a radish, and slit the rest of the radishes every 3cm in oblique shape, resembling the scales of a fish.
  2. Choose rather big cabbage leaves and soak them with the radishes in 15 percent brine.
  3. Drain the radishes and cabbage.
  4. Julienne half a radish and cut the green thread onions, water-cress, Indian mustard leaves in 3cm lengths.
  5. Mix the julienne radishes with red pepper powder. Add all the seasonings prepared above and season with salt. This is the stuffing.
  6. Pack the slits with the stuffing and wrap each radish with the cabbage leaves prepared above. Put them in a proper container, or the radishes can be stored between heads of cabbage kimchi.
  7. Allow to ferment.
Misam Kimchi (Baby Ginseng Kimchi)

Ingredients

500g young ginseng 5g finely chopped garlic
10g finely chopped white parts of green onion 1 and a half tablespoons salt
5g glutinous rice flour 10g red pepper powder


Preparation

  1. Choose ginseng less than a year old. Clean the ginseng and drain.
  2. Slice the green onions into 4cm lengths.
  3. Seasoning: Add glutinous rice flour, green onions, garlic and salt to the red pepper powder and mix.
  4. Mix the ginseng with the seasoning. Put in a proper container and allow to ferment.




Foods with Kimchi

Kimchi boasts a history unequaled in the world, and its tradition continues around the world today. The number of dishes made with kimchi is numerous, and the wisdom of making everything into kimchi is evident. Almost any dish could be made with kimchi.

There is kimchi naengmyeon, which is eaten on the hot, summer days, kimchi noodles with warm anchovy broth, bibim noodle kimchi with red chili pepper paste, and kimchi soup using rather old, sour kimchi, kimchi fried rice, gimbap (sea laver with rice) with kimchi, dongchimi eaten all during the winter, and fried pork with kimchi, kimchi pancakes, and so on.

Hamburger and croquettes are foods introduced from the west, but with kimchi they have been made part of a surprisingly delicious and healthy dish. Such foods can be made quickly, and they are healthy foods, low in fat,

As the old saying goes : a meal is half done when there is kimchi. The variety of ingredients, preparation method, and unique flavor have made kimchi the favorite food in Korea.



Kimchi Naengmyeon

Ingredients

800g buckwheat noodles 1.5kg juicy ponytail radish kimchi
600g beef 10g vinegar
1 Korean pear 5g mustard
70g cucumbers 1 egg
20g red chili peppers


Preparation

  1. Boil meat with plenty of water and wrap the meat in a cloth, with put a weight on it.
  2. Boil the egg and cut it in halve. Julienne the pear and the cucumbers.
  3. Boil buckwheat noodles and rinse with cold water.
  4. Put the noodles in a bowl, pour on the ponytail radish kimchi and the prepared broth; add egg, cucumbers, pear, red pepper and meat. Serve with vinegar and mustard.
Kimchi Bokkeumbap (Fried rice)

Ingredients

600g rice, steamed 3g roasted and salted sesame seeds
150g kimchi 13g sesame oil
100g beef 17g soy sauce
6g green thread onions 1g black pepper powder
2g finely chopped garlic 40g soybean oil


Preparation

  1. Cut beef into fine pieces and season with soy sauce, sesame oil, sesame seeds, chopped green onions, and garlic. Fry in a little oil.
  2. Chop kimchi finely, squeeze out the juice and fry in a little oil.
  3. In a frying pan, fry rice in a little oil and add kimchi and beef. Stir.
Kimchi Jjigae (stew)

Ingredients

500g baechu kimchi 100g pork
2g finely chopped garlic 4g finely chopped green onion
2g sesame oil 3g roasted and salted sesame seeds
1g black pepper powder 17g soy sauce
30g green onion


Preparation

  1. Remove the stuffing from the kimchi. Slice it into an edible size.
  2. Finely chop the pork, season with garlic, green onion, sesame oil, sesame seeds, pepper powder, and soy sauce.
  3. Slice the green onions into inch-long pieces.
  4. Put the kimchi and the pork in a pot. Add a little water and boil.
Kimchi Potato Pancake

Ingredients

500g potatoes 1 red chili pepper
100g kimchi 35g vegetable oil
1g salt small amount crown daisy
3g flour


Preparation

  1. Grate potatoes on a rough surface and squeeze. Slice the red chili pepper like little tires.
  2. Add salt to potatoes. Chop kimchi finely, and squeeze out juice. Add kimchi to the potatoes.
  3. Mix the ingredients well.
  4. In a frying pan pour the mixture evenly and thinly. Put on garnishes of red pepper and crown daisy. Cook on low flame.
Kimchi Croquette

Ingredients

100g pork, minced 1/2 boiled egg
150g kimchi, chopped small amount black pepper powder
2g sugar 20g coat - flour
3g bread crumbs 50g bread crumbs
2g sesame oil 1 egg
300g steamed potatoes 100g vegetable oil


Preparation

  1. Season the pork with salt, sesame oil, sugar and pepper powder. Stir fry it.
  2. Mash the steamed potatoes, the bread crumbs and kimchi. Mix together.
  3. Mash the yolk and the white part of the boiled egg. Mix with the ingredients prepared in 2 above.
  4. Make a rounded bun out of the dough, roll in flour. Dip in beaten egg, and then roll in bread crumbs. Fry at 165°C-170°C oil twice.
Kimchi Hamburger Patties

Ingredients

300g kimchi 70g milk
300g ground beef 3g salt
80g bread crumbs 1g black pepper powder
2g sesame oil 2g sugar


Preparation

  1. Add salt, pepper, sesame oil and sugar to the ground beef.
  2. Finely chop kimchi.
  3. To beef add prepared kimchi and mix well. Add bread crumbs and milk.
  4. Form the patties and fry them.
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