Baechu kimchi[Kimchi]

Baechu-kimchi is made by stuffing salted napa cabbages(Baechu) with a mixture of julienned white radish, red chili pepper powder, minced garlic, chopped scallion, Jeotgal (salted seafood) and other ingredients. Kimchi, along with a bowl of steamed rice, is an essential part of every Korean meal. When consumed in moderation, kimchi has various health benefits, and, as the most well-known and familiar Korean dish to foreigners.

A Traditional Dish with 1,500 Years of History Kimchi is a fermented dish made with vegetables and a variety of seasoning ingredients. There are currently over three hundred varieties, but when it was first made prior to the Three Kingdoms Period (57-668AD), making kimchi required a very simple recipe of salting and storing napa cabbages in an earthenware vessel to ferment for some time. In the old days, kimchi was an important source of vitamins in the winter when fresh vegetables are unavailable. What was originally a simple salted pickle now requires various seasonings, but the modernization of the kimchi-making process has allowed it to become well known throughout the world. kimchi varies by climate, geographical conditions, local ingredients, methods of preparation and preservation.

Kimchi as an Ingredient for Jjigae and Fried Rice In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It is also sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltier and drier kimchi. Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-rich Jeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. After around ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi is delicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi (kimchi aged for over a year) and chunks of fatty pork is irresistible. Kimchi can be stir-fried with rice, and kimchi liquid can be used as a sauce to mix with noodles or rice.

Geotjeori: Freshly-seasoned Kimchi Geotjeori is napa cabbage mixed with a seasonings and spices right before it is served and eaten like a fresh salad. Foreigners, who are not used to the taste of fermented Baechu-kimchi, will find Geotjeori easier to enjoy. An extra spicy version of Geotjeri is a must with Kalguksu (handcut noodle soup) or Sujebi(Korean pasta Soup).

For more details: Korea Tourism Organization

http://english.visitkorea.or.kr/enu/FO/FO_EN_Recipes.jsp?gotoPage=3&cid=1042665&cat1=21709&cat2=21733

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