Dongchimi
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Dongchimi (Korean: Script error: No such module "Lang".Template:Category handler) is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong (Script error: No such module "Lang".; Script error: No such module "Lang".; lit. winterTemplate:Category handler) and chimi (Script error: No such module "Lang".Template:Category handler, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.[1]
Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their dongchimi.[2] The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made with dongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.[3]
Ingredients
Radish is the most important ingredient in dongchimi. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlic, ginger and leeks, as well as other salted ingredients may be included.[4]
Types
- Baechu dongchimi (Script error: No such module "Lang".; lit. cabbage dongchimiTemplate:Category handler)
Radish and napa cabbage stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation.[5]
- Daenamu dongchimi (Script error: No such module "Lang".; lit. bamboo dongchimiTemplate:Category handler)
Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty of South Jeolla province.
- Gungjung dongchimi (Script error: No such module "Lang".; lit. royal dongchimiTemplate:Category handler)
Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.[7]
There are many other variations depending on region and personal taste.
References
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- ↑ Dongchimi (Radish Liquid Kimchi)
- ↑ Template:In lang 주말 매거진: 김치, 8道 8味 originally from The Chosun Ilbo 2003-10-09 10:50
- ↑ Template:In lang Ibuk cuisine (이북음식) Template:Webarchive from 전통항토음식문화연구원
- ↑ Script error: No such module "citation/CS1". (Kor)
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External links
- General information and recipe about dongchimi from The Korea Foundation
- Brief information and recipe about dongchimi
- Brief information and recipe about dongchimi
- Brief information about dongchimi and other kimchi
- Template:In lang Recipe of dongchimi from Munhwa Ilbo (Newspaper) Kimchi EXPO 2007
- Template:In lang General information a recipe about dongchimi