Dongchimi

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Dongchimi
Korean-Dongchimi-01.jpg
Dongchimi served as banchan
TypeKimchi
Place of originKorea
Serving temperatureCold
Main ingredientsDaikon, baechu, scallions, green chili, ginger, bae
Cookbook:Dongchimi  Dongchimi
 
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Dongchimi
Korean-Dongchimi-01.jpg
Dongchimi served as banchan
TypeKimchi
Place of originKorea
Serving temperatureCold
Main ingredientsDaikon, baechu, scallions, green chili, ginger, bae
Cookbook:Dongchimi  Dongchimi
Dongchimi
Hangul동치미
Hanja冬치미
Revised Romanizationdongchimi
McCune–Reischauertongchi'mi

Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: ; literally "winter") and chimi (hangul: 치미, 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 consisting of Hamgyeong-do and Pyeongan-do 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[edit]

Radish is the most important ingredient in dongchimi. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.[4]

Types[edit]

Radish and baechu 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]

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.

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.

See also[edit]

References[edit]

External links[edit]