Kimchi-naengmyeon – Chilled Noodle Soup with Kimchi
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
Search Results for: kimchi
Kimchi-mari – Rice or Noodles in Chilled Kimchi Water
김치말이 Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Kimchi-mari – Rice or Noodles in Chilled Kimchi Water
김치말이 Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Kimchi-mandu – Kimchi Dumplings
김치만두 Dumplings made with a filling that includes kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Kimchi-bokkeum – Sauteed Kimchi
김치볶음 Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Kimchi – Pickled Fermented Vegetable
김치 Alternate Spellings: Gimchi, Kimchee, Gimchee, Kim chi, Kim chee, Gim chee, Gim chi Any of a variety of salt-pickled, seasoned, and fermented vegetables. Napa Cabbage kimchi is the most common type of kimchi and is made by soaking Chinese cabbage and white radish in salt water, then mixing it with red … Read more
Dongtae-seokbakji – Kimchi with Frozen Pollack
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
Dongchimi-naengmyeon – Buckwheat Noodles in Radish Kimchi Water
동치미냉면 Buckwheat noodles served in chilled dongchimi water (non-spicy kimchi made with white radish and lots of water) topped with sliced kimchi, a boiled egg, and some meat. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Daegu-seokbakji – Kimchi with Cod
Daegu seokbakji 대구섞박지 Sliced cod fillet in a Chinese cabbage and white radish kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Daegu-seokbakji – Kimchi with Cod
Daegu seokbakji 대구섞박지 Sliced cod fillet in a Chinese cabbage and white radish kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
Chonggak Kimchi
(총각김치) The word “chonggak” literally means “bachelor”. Chonggak, or Bachelor, Kimchi is a type of kimchi made from a small variety of Daikon with the green stems and small leaves still attached. This type of radish resembles an ancient “pony tail” hair style worn by Korean bachelors of that time. Source Source: … Read more
Chive Kimchi
부추김치 – Buchu-kimchi A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4