Dongchimi
From Wikipedia the free encyclopedia
 Dongchimi served as banchan | |
| Type | Kimchi |
|---|---|
| Place of origin | Korea |
| Serving temperature | Cold |
| Main ingredients | Korean radish, napa cabbage, scallions, green chilli, ginger, pear |
| Dongchimi | |
| Hangul | 동치미 |
|---|---|
| Hanja | 冬치미 |
| Revised Romanization | dongchimi |
| McCune–Reischauer | tongchi'mi |
Dongchimi 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 (hangul: 동; hanja: 冬; 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. 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
[edit]- Baechu dongchimi (Cabbage dongchimi, 배추동치미)
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 (Bamboo dongchimi, 대나무동치미)
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 (Royal dongchimi, 궁중 동치미)
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]- Korean radish – Variety of edible white radish
- Naengmyeon – Korean cold noodle dish
- Korean cuisine – Culinary traditions of Korean people
References
[edit]- ^ Dongchimi (Radish Liquid Kimchi)
- ^ (in Korean) 주말 매거진: 김치, 8道 8味 originally from Chosun Ilbo 2003-10-09 10:50
- ^ (in Korean) Ibuk cuisine (이북음식) Archived 2009-06-08 at the Wayback Machine from 전통항토음식문화연구원
- ^ "동치미". Archived from the original on 2007-03-04. Retrieved 2008-01-21. (Kor)
- ^ "Baechu dongchimi (배추동치미)" (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ "Daenamu dongchimi (대나무동치미)" (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ "Gungjung dongchimi (궁중동치미)" (in Korean). Doosan Encyclopedia.[permanent dead link]
External links
[edit]
- 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
- (in Korean) Recipe of dongchimi from Munhwa Ilbo (Newspaper) Kimchi EXPO 2007
- (in Korean) General information a recipe about dongchimi
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