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29 foods found
Ggamkimchi
๊ฐ๊น์น ยท gam-gimchi
A type of kimchi made primarily with potatoes, seasoned with red pepper powder and garlic, and fermented. It features a crunchy texture and a spicy flavor, which becomes more sour as fermentation progresses.
Gatkimchi
๊ฐ๊น์น ยท 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.
Geotjeori
๊ฒ์ ์ด ยท Geot-jeo-ri
A type of kimchi made with napa cabbage tossed with gochugaru, garlic, and salted seafood, characterized by its crunchy and fresh taste as it is not fermented.
Kkakdugi
๊น๋๊ธฐ ยท kkakdugi
Kimchi made by cutting radish into large cubes and mixing it with red pepper powder, garlic, and fermented shrimp. It has more moisture and a crunchier texture than Napa cabbage kimchi, and the longer it ferments, the more sour and effervescent the broth becomes.
Dongchimi
๋์น๋ฏธ ยท dongchimi
A clear and refreshing kimchi made by salting radishes, it becomes more sour and umami as fermentation progresses. It is mainly consumed as a side dish in winter and is also good for hangover relief due to its refreshing broth.
Mukeunji
๋ฌต์์ง ยท mukeunji
Mukeunji is a type of kimchi made by fermenting napa cabbage seasoned with gochugaru, garlic, and fermented seafood for a long time, characterized by its deep and tangy flavor. Well-fermented mukeunji is primarily used in stews or stir-fried dishes, and the longer it ferments, the more effervescence it develops.
Mul Kimchi
๋ฌผ๊น์น ยท 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.
Baekkimchi
๋ฐฑ๊น์น ยท baek-kimchi
Baekkimchi is a type of kimchi made by salting napa cabbage and seasoning it without red pepper powder, characterized by a mild and refreshing taste. As fermentation progresses, it becomes more sour and is primarily eaten as a side dish.
Seokbakji
์๋ฐ์ง ยท 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.
Jang Kimchi
์ฅ๊น์น ยท 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.
Scallion Kimchi
ํ๊น์น ยท 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.
Eggplant Kimchi
๊ฐ์ง๊น์น ยท gaji-gimchi
Kimchi made by seasoning eggplant with red pepper powder, garlic, and salted seafood, then fermenting it. It features a crunchy texture and a spicy taste, and the sour flavor intensifies as fermentation progresses.
Oyster Cubed Radish Kimchi
๊ตด๊น๋๊ธฐ ยท gul-kkakdugi
Kimchi made by cutting radishes into cubes and seasoning them with red pepper powder, garlic, and salted seafood, then adding oysters to ferment. It features a harmony of crunchy radish and soft oysters, and the flavors deepen and sourness increases as fermentation progresses.
Perilla Leaf Kimchi
๊นป์๊น์น ยท 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.
Nabak Kimchi
๋๋ฐ๊น์น ยท 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.
Dureup Kimchi
๋๋ฆ ๊น์น ยท du-reup-gim-chi
Kimchi made by seasoning dureup with red pepper powder and fermented; it is characterized by its crisp texture and unique aroma. The more fermentation progresses, the more sour it becomes, and it can be eaten as a side dish or used in cooking.
Napa Cabbage Kimchi
๋ฐฐ์ถ๊น์น ยท baechu-gimchi
Kimchi made by fermenting salted napa cabbage with ingredients such as chili powder, garlic, and seafood sauce. As fermentation progresses, it becomes more sour and umami-rich, changing from a crunchy texture to a softer one. It can be eaten as a side dish or used as an ingredient in stews and stir-fries.
Bossam Kimchi
๋ณด์๊น์น ยท 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.
Chive Kimchi
๋ถ์ถ๊น์น ยท 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.
Ssukgat Kimchi
์ฅ๊ฐ๊น์น ยท 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.