돼지고기김치볶음 Alternate Spellings; Taegi gogi kimchee bokkum, daegigogi kimchi bokum, dwaegigogi kimchi bokkeum Chopped pork stir-fried with thinly sliced kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
나박김치 A slightly pink kimchi made with Chinese cabbage, thinly sliced white radish, a large amount of water, and minari (a leafy vegetable resembling parsley) to give this kimchi a distinctive flavor. Recipe Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
물김치 – Water Kimchi A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003
무청김치 – Radish Stem Kimchi A kimchi made of the green part of radish stems and leaves. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003
막김치 A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
막김치 A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
꿩김치/생치김치 A special kimchi of cooked pheasant meat mixed with whole white radish marinated in salt water. Some versions use pickled cucumbers instead of white radish. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
깍두기 Kimchi made of diced white radish. The radish pieces are first salted and then mixed with the traditional kimchi sauce of red chili pepper powder, fish sauce, garlic, and green onions. Photo Credit: Original Image – http://www.flickr.com/photos/milkchug/156256657/ Author: http://www.flickr.com/photos/milkchug/ Recipe Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, … Read more
김치밥 Rice cooked with thin slices of kimchi and sometimes meat and soybean sprouts. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
동태섞박지 Alternate Spellings; Dongdae seobaggi, Dongdae sobaggi, Dongtae Sokbaggi, Dongdae seokbakji A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made with dried pollack soaked in water. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
김치누름적 Small skewers of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour and egg and pan-fried.
김치냉면 Buckwheat noodles served in a chilled broth, topped with kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4