Dongchimi

Cultural background

Dongchimi is typically prepared and enjoyed during the winter, becoming a main side dish on the winter table alongside kimjang kimchi. Its cool broth is also quite popular for hangover relief.

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물김치 · mul-gimchi

This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.

30 kcal😊 Mild

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Nabak Kimchi

나박김치 · nabak-kimchi

Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.

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Oyster Cubed Radish Kimchi

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Seokbakji

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Kkakdugi

깍두기 · kkakdugi

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50 kcal🌶️ Spicy

Chonggak Kimchi

총각김치 · chonggak-kimchi

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50 kcal🌶️ Spicy

Chive Kimchi

부추김치 · buchu-kimchi

Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.

30 kcal🌶️ Spicy

Goes well with

Ingredients

How it's made

1. 1Wash the radish clean and cut it into appropriate sizes.
2. 2Soak the radish in salted water.
3. 3Add garlic and ginger and allow it to ferment together.
4. 4Once fermentation is complete, refrigerate it to enjoy chilled.

Nutrition

* Estimated values per serving.

Allergens

No allergen data.

It contains no animal products, making it suitable for vegetarian and halal diets.

How to order

Traveler tips

How to eat it