Baek kimchi [White kimchi]

Baek-kimchi, or white kimchi, is made without adding red chili powder. Even until the 20th century, wholeBaechu-kimchi and Baek-kimchi were not unlike each other: only the former contained red chili powder, andthe latter, thin slices of fresh red chili peppers. To enhance the clean taste of Baek-kimchi, salted shrimpshould be the only Jeotgal(salted seafood) used if any, and the liquid should be strained several times.

The original kimchi was a type of Baek-kimchi. As red chili powder was introduced to Korea after theJapanese Invasion in 1592, Koreans began making spicy kimchi. But that did not mean the end of whitekimchi. Instead, expensive ingredients such as pear, pine nuts, jujubes, chestnuts, oysters were added and itevolved into a higher quality kimchi. Baek-kimchi ripens and sours faster than kimchi which contains red chilipowder. And because of its mild taste, Baek-kimchi is good for the elderly, young children or patients whoshould avoid overly spicy foods. It is also good for foreigners who don't want their kimchi too spicy.

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Baechu kimchi [Cabbage kimchi]

The most common type of kimchi. When consumed in moderation , kimchi has various health benefits , and , as the most well - known and familiar Korean dish to foreigners . In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It isalso sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltierand drier kimchi. Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-richJeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. Afteraround ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi isdelicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi(kimchi aged for over a year) and chunks of fatty pork is irres...

Nabak kimchi [Chilled Water Kimchi ]

Nabak-kimchi is a watery Kimchi that contains napa cabbage and white radish slices as its main ingredients. It is usually served in the spring, but the fresh taste can be enjoyed in any season. Nabak-kimchi is placedon the table for ancestral rites, and served with Tteokguk(rice cake soup) for the first meal of each LunarNew Year. Because retaining the freshness is essential to a good Nabak-kimchi, wealthy families were said tohave made it every other day. Nabak-kimchi means kimchi made with square-cut vegetables('Na-bak-Na-bak' adds to the verb, 'to cut', the meaning, 'into squares'), but it could also mean kimchi made with white radish, considering that white radish was once called 'Nabok'. Nabak-kimchi is not only served with regular meals, but is also with snacks such as rice cakes, Mandu(dumplings), Yaksik(sweet rice with nuts and jujubes) or other sweets. This is because the fresh tangy liquid stimulates the palate, and the digestive enzy...

Jjim Dak [Steamed Chicken]

Recipe name: Steamed Chicken Recipe Ingredients: Cup Noodle Spicy Steamed Chicken Flavor chicken breast Lots of vegetables (anything in the refrigerator) konjac Photos and cooking process: 1. Put the konjac in a bowl, add hot water + 1/3 of the vinegar, and let it sit for 5 minutes. 2. Remove the vegetables from the refrigerator and cook them in the microwave after trimming them. 3. Put the flake soup in the cup noodles, pour hot water and wait for 4 minutes. 4. Wash the konjac from step 1 with water and squeeze out the water . 5. Discard the water from the cup noodles. 6. Put all the ingredients, add the cup noodle liquid soup and rub it together and you're done!! This is a diet steamed chicken that is simple and easy to make! Adds satiety with konjac It's nice to be able to eat vegetables together.

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