Food Korea

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...

Kkakdugi   is  a  Kimchi   made   by   salting   white   radish   cubes ,  draining   excess   water ,  then   seasoning   the   cubes with   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   Kimchi that   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 ...

Oi-sobagi is a Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasonedmixture of chives, garlic and red chili powder. In the past, Oi-sobagi was eaten in the hot summer whenpeople lost their appetites. But nowadays, with cucumbers available all year round, Oi-sobagi has becomeseasonless. Cucumbers have high water content and known to cool the body. Meanwhile, chives are known to have a warming effect. Thus the two perfectly compliment each other when used as ingredients for Oi-sobagi. Another cucumber treat is Oiji(salted cucumber), which is made by stacking cucumbers in a earthenwarecrock, sprinkling with salt, and pouring boiled, salt water over them. Oiji is salty yet also refreshing andmakes a great summer side dish. Seasoning sliced Oiji with chili powder, minced scallion, crushed garlic andsesame oil will give you Oiji-muchim(seasoned salted cucumber) which has a soft and crunchy texture. Itgoes especially well with a bowl of steamed rice mixe...

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...

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...