Chonggak Kimchi / “Bachelor” Kimchi

Chonggak Kimchi or Bachelor Kimchi

총각김치 There are many varieties of Korean radish that are used in making kimchi. Chonggak Kimchi is a variety of whole radish (including greens) kimchi that is popular throughout Korea. It is also one of the easiest varieties of kimchi to make. In ancient times unmarried Korean men wore their hair in … Read more

Bossam Kimchi

Bossam Kimchi

보쌈 김치 This recipe is one version of Bossam (Wrapped) Kimchi, a type of kimchi that is very popular throughout Korea. Ingredients 3 heads Napa Cabbage (about 6 pounds) 1 cup of salt Filling 1 Asian (Nashi) pear (about 10 ounces) 1 medium Daikon radish (about 2 pounds) 1 bunch Asian chives … Read more

Beulokolli Mulkimchi – Broccoli Water Kimchi

브로콜리물김치 A fusion type of water kimchi featuring broccoli. Servings: 12 Cooking Times Preparation Time: 15 minutes Ingredients   1 1/2 pound broccoli florets 4 ounces Korean radish (daikon) 3 tablespoons sea salt 2 tablespoons sugar 4 cloves garlic 3 large green onions 4 red chili peppers Brine 3 tablespoons sea salt … Read more

Kimchi – Napa Cabbage and Chive Kimchi

Kimchi - Napa Cabbage and Chive Kimchi

A note about making Kimchi: Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add … Read more

Kimchi – Napa Cabbage Kimchi (Baechu Kimchi)

Kimchi - Napa Cabbage Kimchi (Baechu Kimchi)

배추김치, 통배추김치 Baechu Kimchi (Korean Cabbage, Napa Cabbage, or Chinese Cabbage Kimchi) is probably the most common type of kimchi. This kimchi is made with whole or halved heads of Korean cabbage instead of the cut cabbage seen in many restaurants. The elongated heads have a semi-sweet flavor that goes well with … Read more