Kkakdugi [Radish Kimchi]

Kkakdugi is a Kimchi made by salting white radish cubes, draining excess water, then seasoning the cubeswith red chili pepper powder, salted shrimp, Korean parsley(Minari), scallion, minced garlic and scallion. When Seolleong - tang(ox bone soup) started gaining international popularity, so did Kkakdugi, the Kimchithat is served with Seolleong-tang.

Gukbap(rice in soup) tastes best when sour Kkakdugi liquid is stirred into the broth. Kkakdugi also goes especially well with meat based soups such as Seolleongtang(ox bone soup) or Gomtang(thick beef soup), because the sour Kimchi liquid reduces the greasiness of the meat stock. Since ancient times, Kimchi has been prepared with great care, usingdifferent methods to suit the needs of different people. This was also thecase with Kkakdugi. For elderly people with weak teeth, gums and digestive systems, Suk-kkakdugi, a softer version of Kkakdugi made with white radish softened by pre-boiling and mixed with tinely-chopped salted shrimp. Pregnant women were given Jeong-kkakdugi, where theradith was cut in to perfect cubes to experess the wish for a healthy, perfect baby.

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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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