Minari Kimchi
Kimchi made by seasoning Minari with red pepper powder, garlic, and salted seafood and fermenting it. It has a crunchy texture and a strong spicy and savory flavor, and as fermentation progresses, it gains a more sour taste. It can be eaten as a side dish or, when well-fermented, used as an ingredient for stews.
Cultural background
Minari Kimchi is a type of kimchi commonly made at home, especially during spring when Minari is in season. As it ferments, its flavor deepens and it is used in various dishes.
Similar dishes
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.
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.
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.
Bean Sprout Kimchi
콩나물김치 · Kong-na-mul-gim-chi
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.
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.
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.
Goes well with
Ingredients
How it's made
- 1Wash the Minari thoroughly and remove excess water.
- 2Mix red pepper powder, garlic, and salted seafood to make the seasoning.
- 3Coat the Minari with the seasoning to mix well.
- 4Ferment at room temperature and then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Not vegan or vegetarian due to the use of salted seafood.
How to order
미나리김치 주세요
Mi-na-ri-gim-chi ju-se-yo
Please give me Minari Kimchi