Cultural background
Dureup kimchi is often made and eaten in spring when dureup is in season. It frequently appears as a side dish in Korean home cooking, with the unique aroma and crisp texture of dureup being attractive.
Similar dishes
Ssukgat Kimchi
쑥갓김치 · Ssukgat-kimchi
Ssukgat Kimchi is a type of kimchi made by seasoning ssukgat with gochugaru, garlic, and jeotgal, then fermenting it. It is characterized by its crisp and refreshing taste. As fermentation progresses, it becomes tangy and umami-rich. It can be served as a side dish or used as an ingredient in cooking.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
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.
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.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Dureup-namul
두릅나물 · Du-reup-na-mul
Dureup-namul is a side dish made by blanching dureup and tossing it in soy sauce and sesame oil, characterized by its soft and nutty flavor. It is typically enjoyed with rice and is especially popular in spring.
Gatkimchi
갓김치 · gat-gimchi
Gatkimchi is a type of kimchi made by seasoning gat (a type of leaf mustard) with red pepper powder, garlic, and fermented seafood, then fermenting it. It is characterized by its unique spicy and tangy flavor. As fermentation progresses, it develops a sour and deep taste. It can be eaten as a side dish or, when well-fermented, used as an ingredient in stews or stir-fries.
Goes well with
Ingredients
How it's made
- 1Clean the dureup thoroughly and prepare it.
- 2Mix red pepper powder, garlic, and fish sauce to make the seasoning.
- 3Coat the dureup evenly with the seasoning.
- 4Ferment at room temperature and then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
It is not suitable for vegan diets as it contains fish sauce.
How to order
두릅김치 주세요
Du-reup-gim-chi ju-se-yo
Please give me dureup kimchi