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What Are The Types Of Korean Kimchee

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kimchee


Kimchi A.K.A Gimchi is a traditional Korean dish known for its versatality. Several types of Korean Kimchee are available, fermented, unfermented, fresh, stored, vegetable based, seafood based, etc. These along with the regional variations, make it difficult to answer exactly how many varieties of Korean Kimchee actually exist. Academically there are more than 100 types of kimchis popular in and around Korea. 


 




As indicated earlier kimchi is categorized by its ingredients, cultural variations, regions, and seasons. The flavors of kimchi depend on ingredients, spices, salt and seasonings used in each region. Huge temperature differences separate North and South Korea. The Northern regions experience long winters than southern regions. The kimchis prepared in northern regions are less salty and milder than their southern kimchis, which are more salty and sweeter.



Types of Kimchees


North and South Ch'ungch'ong Provinces

Ch’ungch’ong province lies in the middle of Korean peninsula and experience moderate rainfall. The land is rich with varieties of rice, vegetables, greens and wild herbs. Here people use very less spices, and condiments while preparing kimchis. The popular ones are: Gul Hobak (pumpkin) KimchiKaji (eggplant) Kimchi, Ggaktugi (oyster and sliced radishes), Bae Kimchi, Sedum Kimchi, and Shigukch'i (spinach) Kimchi.



Hamkyong Province (Northern Korea)

In this region the sea food products are used in preparation of kimchis, which are generally


 



mild, watery and less spicy. The popular kimchi varieties are, Dongch'imi (water radish), Ssuk (mugwort) Kimchi, Bae (white) kimchi, Hamkyung Province Daegu Ggaktugi (cod with sliced radish) and Kongnamul (bean sprout) kimchi.



North and South Kyongsang Provinces

North and South Kyonsang Provinces are lined along south and west coasts of Korea, where sea food is eaten in abundance. So the kimchis prepared in this region are heavily influenced by vegetables and sea food. The popular kimchi varieties served in the region include: Ggaet'ip (sesame leaf) Kimchi, Goguma (sweet potato stem) Kimchi, K'ongnip (bean leaf) Kimchi, Myeolch'i Baech'u (cabbage with anchovies) Kimchi, Manul Julgi (garlic stem) Kimchi, Uong (burdock) Kimchi, Gam (parsimon) Kimchi, Gaji (eggplant) Kimchi, Bak (gourd) Kimchi, Sseumbagwi (lettuce) Kimchi, T'oran (taro root) Kimchi,Minari (dropwort) Kimchi,Muumallaengi (dried radish) Kimchi, Ssuggat (Korean lettuce) Kimchi



P'yongyang Province (Northern Korea)

This province experiences long and cold winters, so kimchis prepared from green peas, meats and beans are popular in this area. The kimchis are milder and less salty compared to the other regions. The popular kimchi varieties are: Gabi (eggplant) Kimchi; Naengmyeon Kyeoul Baech'u (cold noodle winter cabbage)Kimchi, Dongch'imi (water radish).



Cheju Island

This is the largest island of the Korean peninsula, which  is located on the southern tip of Korea. Seafood products are extensively used in preparation of kimchis. The popular kimchi varieties of the region are Jeonbok (abalone) kimchi, Nabak (square cut radish) kimchi and Haemul (seafood) kimchi.



North and South Cholla Provinces

Cholla Province is perhaps the only region in Korea, which is highly blessed with varying crops, fishery, and wild vegetables. The region is the homeland for many authentic Korean dishes, which are popular around the world. The kimchis prepared in this area are tastier and spicer than their northern counterparts and are seasoned with salted anchovies and pickled shellfish.

The popular kimchee varieties of the region are, Goldulbagi (Korean lettuce) Kimchi,Baech'u Kimchi with anchovies, O-i (cucumber) Kimchi, Kaji Kimchi, Yak (medicine) Kimchi,Goch'u Ip' (red pepper leaves) Kimchi, Goguma (sweet potato stem) kimchi, and Dolgat (mustard leaf) Kimchi.


 


Kangwon Province

This area is known for its abundant grain crops, wild herbs and seafood industry. So seafood flavored kimchis are popular in this region. The most popular varieties are: Sikhae, Ojingeo Mu-u (squid radish) Kimchi ; and Chanran (fish paste and sliced radish) kimchi.


 


Seoul / Kyonggi Province

Wide varieties of sea food products, and vegetables are used for preparing kimchi in the capital city, which is known for its rich food culture. The popular varieties of kimchis served in the place include: Undried Insam (ginseng) Kimchi, Hobak Mu-u (pumpkin radish) Kimchi, Misam Kimchi, Chae Kimchi, Sunmu (turnip) Kimchi, Baech'u Kimchi, Mu-u Kimchi, and Bae Kimchi.


 


Temple kimchis

Korean cuisine is largely influenced by religious values. Buddhism and Buddhist teachings have left strong impact on Korean cuisine and way of life. Most of the Buddhist teachings have always stressed on the values of non violence and urged everyone to eat vegetables and plants.



The temple kimchis are mostly milder than the ones prepared at homes, because monks don’t use harsh condiments and spices to prepare food. Non-vegetarian ingredients are not used in any of the kimchi preparations because monks believe that these ingredients will cause anger. Various kinds of nuts like peanut, pine nut ; seeds like wild sesame; flour juice; vegetables like pumpkin; and boiled vegetable waters are used to prepare kimchis.



During summers the kimchis served at temples include: Kongnip Kimchi; Yeolmu Kimchi; Gaji Kimchi; Oi Sobagi Kimchi (cucumber); and Beach'u Kimchi (cabbage).



During winters the kimchis served at temples include: Chonggak Kimchi, Bae Kimchi, Baech'u Kimchi (cabbage); Ggaktugi (cubed Radish) ; Bossam Kimchi (wrapped cabbage) and Jang kimchi



During fall season the kimchis served at temples include  Kongnip Kimchi, Goldulbaggi Kimchi (Korean lettuce).



During spring season the kimchis served at temples include: Minari Kimchi, Baech'u Minari Kimchi , Nabak Kimchi, Samdongch’u Kimchi.


 


Image courtesy: sumisays.wordpress.com,  kokuryo.com 

 

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