Korean food (Korean food) menu foreign language notation: kimchi
side dish
Radish kimchi
Nabak Kimchi
Kimchi
white kimchi
Bossam Kimchi
Cucumber Sobagi
There are many types of kimchi, a representative fermented food in Korea, but I will explain four representative types of kimchi, radish kimchi, nabak kimchi, and cabbage kimchi.
Goetjeori: Goetjeori is a side dish made by cutting vegetables or fruits into appropriate sizes and pickling them in salt water. It is usually made using cucumbers, radishes, and red peppers, and the texture is alive, so you can feel the cool taste.
Kkakdugi: Kkakdugi is a fermented food made by dipping and dipping cabbage with seasonings such as minced garlic, ginger, and red pepper powder. It is also called the national kimchi, and it is one of the kimchi that you can often see on the table of Koreans.
Nabak-kimchi: Nabak-kimchi is made by slicing cucumbers and pickling them in a marinade with carrots, green onions, and Cheongyang peppers. There is a story that the name Nabak was made by slicing cucumbers into wooden blocks.
Baechu Kimchi: Baechu Kimchi is one of the most representative kimchi along with Kkakdugi, the national kimchi. Cabbage is sliced, seasoned with carrots, green onions, garlic, ginger, and red pepper powder, then soaked and fermented.
These kimchis add flavor when eaten with rice, and are a representative Korean food that goes well with any food.
Baek Kimchi: Baek Kimchi is kimchi made by cutting lettuce, radish, perilla leaves, and chives, pickling them in salt water, and then adding soybean paste, garlic, and ginger sauce. Spicy red pepper powder is not used in the sauce, so it is not spicy and has a refreshing and clean taste.
Bossam Kimchi: Bossam Kimchi is made by seasoning lettuce, cabbage, chives, and bok choy with soybean paste, garlic, and red pepper paste. Eating it with Bossam enhances the taste, and it is characterized by a refreshing and refreshing taste.
Oisobagi: Oisobagi is a kimchi made by slicing cucumbers, pickling them in salt, and tossing them in a seasoning such as red pepper powder, garlic, and ginger. It is characterized by a refreshing and cool taste and a crispy texture.
Baek kimchi, bossam kimchi, and cucumber kimchi all have a light taste among kimchi, so they are good to eat with other foods. Also, eating some kimchi before a meal is said to have a good effect on digestion, and for this reason, it is one of the kimchi that you can often see on Korean tables.
