 Dongchimi served asbanchan | |
| Type | Kimchi |
|---|---|
| Place of origin | Korea |
| Serving temperature | Cold |
| Main ingredients | Korean radish,napa cabbage,scallions,green chilli,ginger,pear |
| Korean name | |
| Hangul | 동치미 |
| Hanja | 冬치미 |
| RR | dongchimi |
| MR | tongch'imi |
Dongchimi (Korean: 동치미) is a variety ofkimchi inKorean cuisine consisting ofKorean radish,napa cabbage,scallions,pickled greenchilli,ginger,Korean pear and waterybrine . As the namedong (동;冬;lit. winter) andchimi (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 thegimjang season. The northern regions, particularlyHamgyong Province andPyongan Province in North Korea, are particularly famous for theirdongchimi.[2]The clear and clean taste of the waterydongchimi is used as a soup for makingdongchimi guksu (동치미국수 cold noodle soup made withdongchimi) andnaengmyeon, or served withtteok or steamedsweet potatoes to balance out the rich flavors.[3]
Radish is the most important ingredient indongchimi. 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]
Radish andnapa 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]
Bamboo leaves are used as a main ingredient, giving thedongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties ofdongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty ofSouth 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.
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