Different Types of kimchi You Must Know and Try in Korea!
In this article we will share to you different types of kimchi you need to know before you travel south korea or order kimchi in korean restaurant. We all know that Kimchi is a ‘must have’ side dish in korean culture.
You can easily find kimchi in regular supermarkets or korean restaurants. However, some of you might never really think and know about the different types of kimchi that’s available out there.
Before go deeper into these various type of kimchi, it is important to know that Kimchi is a traditional korean dish made of fermented vegetables. The common variety is made with cabbage, yet there are lots more than that. Let’s dive right to it.
This is what you might imagine when someone talk about Kimchi. This is the basic and most common variety of Kimchi, known as Baechu kimchi or cabbage kimchi. This kimchi mostly served in korean restaurants.
Baechu Kimchi origin dates back to 37 BCA as Buddhism teachings during Silla Dynasty influence more koreans to start a vegetarian lifestyle. This is where the practice of fermenting vegetables started.
This fermentation process enable the vegetables to be stored in a longer period of time and throughout cold temperature.
Gat Kimchi, known as mustard leaf kimchi is a kimchi that is uncommon to foreigner that live outside of south korea. It’s originated from Dolsan Island in Jeollanam-do region.
This kimchi variety is prepared with mustard leaves that are coated in a spicy mixture of chili flakes, ginger, garlic, finely sliced scallions, and (optionally) fermented anchovy paste. The greens are roughly chopped before they are coated in the paste and left to ferment.
Kkakdugi, also known as radish kimchi, is a kimchi that is made with korean radish. This kimchi was originated during the era of King Jeong- Jo about 200+ years ago. For your informations, during Joseon Dynasty, Kkakdugi actually a dish that’s only served for the elites.
Although Korean radish, is a cool weather vegetable, kkakdugi can be enjoyed in all year and in all seasons. Korean radish is a variety of white radish and has firm crisp flesh and a slightly sweet and peppery taste.
Dongchimi (동치미) is a mild water-based kimchi. It’s typically made in late fall with a small variety of white radish called dongchimi mu during kimjang (kimchi making season) and eaten during winter. The word dongchimi means “winter water kimchi”.
Dongchimi is best complementary side dish for greasy food like Korean BBQ. Other than that, the broth is great as a soup base for cold noodles like mul naengmyeon (cold noodles made of buckwheat and potato starch) and dongchimi guksu.
Cheonggak in korean means “bachelor”, so it is safe to called this “Bachelor Kimchi”. This name came from the fact that the leafy stem of the radish used to make the kimchi is same with the hairstyle worn by bachelor korean men in the past.
Chonggak Kimchi was made with chonggak mu, which is a small variety of white radish with long leafy stems. This small variety is firmer and crunchier than the large varieties of white radishes.
No doubt this kimchi is the crunchiest kimchi among all types of Kimchi. For your information, this Kimchi was founded by Princess Sukseon, the daughter of King Jeongjo.
Oi Sobagi Kimchi
Oi sobagi (오이소박이), as known as cucumber kimchi, is a favorite kimchi during summer season in Korea. It’s crisp, It came from the words ‘Oi’ means ‘cucumber’, and ‘sobagi’ means ‘stuffed with a seasoning’.
Oi Sobagi is a non fermented kimchi that’s served by slicing small cucumbers into four strips before stuffed it with onions and carrots.
Baek, means white, baek kimchi means White Kimchi. It’s named white kimchi because it doesn’t have any hot red pepper flakes. Baek Kimchi known for it’s healthy effect in reducing risk of chronic health conditions such as diabetes and cancer.
Baek kimchi (백김치) have a mild and refreshing taste, good option for children and also those who have issues with spicy food.
Nabak kimchi is a water kimchi made with korean daikon and napa cabbage, commonly enjoyed during the spring season when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi.
Nabak kimchi has a mild, subtle flavor, and also usually served with tteokguk (rice cake soup), which is a New Year soup.
Yeolmu refers to young radish green leaf with roots attached, so Yeolmu kimchi is also known as young water radish kimchi. This is an especially popular dish during the summer, as it helps to beat the hot and humid Korean summer.
Koreans love to use this crunchy and refreshing yeolmu kimchi in bibimbap, bibim guksu, or in naengmyeon.
Various Kimchi types
Kimchi has long been the mark of korean cuisine and cultural side dish. Make sure you try one of these kimchi as you travel south korea or visit korean restaurant in your country.