Professional Documents
Culture Documents
Dongji kimchi
Jejudo
Jejudo, the southernmost island of Korea, enjoys a warm climate that makes
it unnecessary for residents to
prepare preserved vegetables for the winter season. Due to its natural environment, Jeju is associated with only a limited number of kimchi variations, which
are not intended to be kept for long.
Jeolla-do
Jeolla-do kimchi is
characterized by a taste
that is said to be spicy
and salty, as well as rich
and savory. Due to its
full-bodied flavor, some
people will add glutinous
rice paste in order to create a more refined taste.
From its southern and western coasts, there is a wealth of
diverse seafood for the making of vari-
Gyeongsang-do
People along the southern coastal region of Gyeongsang-do favor generous
amounts of garlic and red pepper, but little ginger. After Chinese cabbage is
soaked in salty brine, it is pressed to remove excess liquid, seasoned with a
large amount of salted seafood, and then crammed tightly into storage containers.
The kimchi here is characterized by its heavy use of salted
seafood, which is typically salted anchovies. As compared to the
heavier salted anchovies that are found in Seoul, the local version is allowed to ferment longer, resulting in a reddish extract,
which looks such as soy sauce. This anchovy extract, which is
known by a number of names, such as aekjeot , myeoljang , and eoja ,
can also be used as a general seasoning. Raw ingredients, such as
large-head hairtail, are also included to make kimchi, after being
finely sliced and combined with red pepper powder and salt.
Young radish kimchi
Pulmuone Kimchi Museum
White radish kimchi is an everyday version made by chopping a large radish into cubes.
Autumn radish is especially sweet and firm, making it ideal for a flavorful white radish kimchi.
In coastal regions, this kimchi is often combined with oysters.
Topic Photo
Chungcheong-do
The kimchi of Chungcheong-do is often not
as salty as in other regions, and also simpler
to prepare than that of
the Seoul/Gyeonggi-do
area. Basic ingredients include mustard leaf, dropwort,
green onions, fermented red
pepper, and dead mans fingers.
Chinese cabbage and white radish
Combination of cabbage
and radish kimchi
Pulmuone Kimchi Museum
Wrapped kimchi
Seoul / Gyeonggi-do
In the densely populated areas of Seoul and Gyeonggi-do, the kimchi
does not lend itself to clear characterization. However, it could be
described as being less distinctive, in terms of regional traits,
which can be attributed to a desire to appeal to a wider range
of taste preferences. Typical kimchi types are made with
Chinese cabbage, young radish, and white radish, along with
wrapped kimchi.
Other popular varieties of Seoul include palace-style soy
kimchi, boiled white radish kimchi, cucumber kimchi, and
scale kimchi, in which the radish surface is sliced into scalelike pieces. The seafood seasonings are usually salted shrimp,
salted anchovies, or salted yellow corvina, which are readily available, in addition to a variety of raw ingredients, such
shrimp, pollack, and large-head hairtail.
Timespace
Gangwon-do
With Gangwon-do Province being situated alongside the
East Sea, its kimchi specialties include those prepared with
fresh pollack and cuttlefish, which uniquely feature the
fragrance and rich taste of fresh seafood. Chinese cabbage
kimchi is generally similar to that of the central regions,
but can be distinguished by the addition of slices of raw
cuttlefish and dried pollack, which bolster the calcium
content and nutritional value. White radish is chopped
into large chunks, mixed with red pepper powder, and added
to the cabbage layers.
Hwanghae-do
The kimchi here is relatively similar to that found in
Seoul, Gyeonggi-do, and Chungcheong-do; however,
it is distinctive in regard to the use of particular spices,
such as cilantro for Chinese cabbage kimchi, and fruit of
the prickly ash for squash kimchi. Squash kimchi, as in
Chungcheong-do, is made from a mixture of squash and
brine-soaked Chinese cabbage cut into large pieces, salted, and allowed to mature. It is often boiled and served in
kimchi stew dishes.
Squash kimchi
Institute of Korean Royal Cuisine
Pyeongan-do
As for Pyeongando, the regions kimchi
is notable for its light seasoning and large volume
of liquid. Chinese cabbage and white radish
kimchi are made separately, and also in a combination, with both being
packed together in the same
container. The seasoning consists
of shredded white radish, green onions,
garlic, ginger, red pepper powder, and
thinly sliced red chili pepper, along with
KnJ Entertainment
Hamgyeong-do
The regional kimchi of Hamgyeongdo is known for its spiciness, but is typically less salty and served with a large
amount of liquid. When properly fermented, the kimchi is enjoyed for its refreshing taste and distinctive tanginess.
Chinese cabbage kimchi is
much like that of other regions, but
is made with a spicy seasoning sauce,
which is splashed 5onto areas here and
White radish water kimchi is prepared with whole radishes or radish chunks that are immersed in liquid, which results in a milder flavor.
It is buried in the ground during the winter and allowed to ferment for at least one month.
Timespace