Bean Sprout Kimchi
Kimchi made by mixing bean sprouts and napa cabbage kimchi, characterized by its crunchy texture and spicy taste. The sour flavor intensifies as fermentation progresses, and it is used as a side dish or as an ingredient for stews.
Cultural background
Unlike regular kimchi, bean sprout kimchi offers a unique texture due to the crunchiness of the bean sprouts. It is often eaten as a daily side dish, particularly enjoyed cool during the summer.
Similar dishes
Seokbakji
섞박지 · Seokbakji
A kimchi made by fermenting radish and napa cabbage with red pepper powder, garlic, and salted seafood, characterized by a crunchy texture and spicy taste. The sour taste becomes stronger as fermentation progresses and is enjoyed as a side dish or used as an ingredient in stews.
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.
Mul Kimchi
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.
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.
Bossam Kimchi
보쌈김치 · bossam-gimchi
A type of kimchi made by fermenting Napa cabbage seasoned with gochugaru, garlic, ginger, and salted seafood, commonly served with bossam. The longer it ferments, the more sour and rich the flavor becomes, featuring a crunchy texture.
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.
Gam Kimchi (Persimmon Kimchi)
감김치 · gam-gimchi
Kimchi made by seasoning firm sweet persimmon with red pepper powder and garlic, then fermenting it. It combines a crunchy texture with the persimmon's gentle sweetness, and grows more sour as fermentation progresses.
Perilla Leaf Kimchi
깻잎김치 · kkaet-ip-gimchi
Kimchi made by seasoning perilla leaves with red pepper powder, garlic, fermented seafood, and other ingredients, and allowing it to ferment. It is characterized by its crunchy texture and the fragrant flavor of perilla leaves, with a deeper taste as fermentation progresses.
Goes well with
Ingredients
How it's made
- 1Clean the bean sprouts thoroughly and prepare them.
- 2Cut the napa cabbage kimchi into appropriate sizes.
- 3Mix the bean sprouts and napa cabbage kimchi with red pepper powder, garlic, ginger, and salt.
- 4Transfer the mixed ingredients into a container and ferment at room temperature.
Nutrition
* Estimated values per serving.
Allergens
Can be vegan if seafood sauce is omitted.
How to order
콩나물김치 주세요
Kong-na-mul-gim-chi ju-se-yo
Please give me bean sprout kimchi