Crunchy, spicy, tangy, refreshing, velvety, mild —
there’s a kimchi for every taste.
Seoul is a gardener’s paradise. Gardens bloom
everywhere, from the elaborate formal affairs on the grounds of the
gorgeous, historic palaces, to dooryard plots outside family homes,
to tiny container gardens along the thoroughfares of the shopping
districts. The vegetable-loving Koreans make use of every space
A cornucopia of vegetables is featured at nearly every Korean
meal. A typical dinner consists of a main dish, soup, rice and many
small side dishes, called banchan. The banchan usually include
cooked vegetables, salads and fish, and always feature the
ubiquitous Korean pickled vegetables called kimchi — often three or
Kimchi is more than a food in Korea — it’s practically a
national symbol. A survey of Koreans found that about 60 percent
eat kimchi at every meal.
Kimchi’s nutritional properties form an enormous source of
national pride. You’d be hard pressed to find any Korean reference
to kimchi that doesn’t proclaim it as a health-giving food, full of
vitamins and high in fiber and nutrients.
This dish doesn’t have to be limited to Korean dinner tables.
You can experience the fabulous flavor and health benefits in your
own kitchen. If you’ve tasted kimchi, chances are it was spicy
tongbaechu kimchi, the best-known type, made from cabbage. The next
most familiar variety, pungent kkakdugi, begins with cubed white
radish. Both of these zesty, brilliant red-orange pickles burn with
However, the Korean Food Academy has categorized more than 100
different types of kimchi — probably at least that many more remain
unrecorded — and not all of them are spicy. Though pickling in
Korea has been documented as far back as the Three Kingdoms period
(57 b.c. to a.d. 668), hot peppers weren’t introduced there until
the 17th century.
Some kimchis are similar to Western-style pickles. Some resemble
sauerkraut or Indian-style chutney. Others, such as dongchimi, or
water kimchi, seem more like piquant cold soups. Every region of
Korea boasts its own special kimchi recipes, and each season offers
deliciously different kinds as the harvest progresses. Crunchy,
spicy, tangy, refreshing, velvety, mild — there’s a kimchi for
Besides cabbage and radishes, Koreans also pickle cucumbers,
eggplant, pumpkin and many other vegetables, as well as meat and
fish. Wild plants like burdock root, Chinese bellflower root,
stonecrop and mugwort also find their way into the Korean pickling
Along with its traditional role as a side dish, kimchi is
incorporated into stews, soup, fried rice and dumplings. It’s
rolled into kimbap, the Korean equivalent of maki sushi, and packed
into sandwiches. Today, it even shows up on hamburgers and pizzas.
Kimchi is so important to Koreans that Seoul boasts a museum
devoted to it.
In late October or early November, Korean households
traditionally prepare kimchi for the winter months. During the
hectic fall pickling session, called kimjang, which can take
several days, everyone in the family pitches in, neighbors team up,
and women and men are called on to assist in the process.
As this season approaches, temporary markets spring up, offering
huge piles of kimchi ingredients. Trucks haul tons of cabbages,
radishes and chiles to the cities. Some Korean firms give kimjang
bonuses to their employees in November, to ease the financial
strain of buying all those kimchi makings. The city of Kwangju in
the southern province of Jeolla holds an annual kimchi festival
As an act of friendship, housewives often exchange dishes of
kimchi, sharing samples of each family’s traditional recipes,
handed down from generation to generation. “The taste of kimchi is
the taste of your mother’s fingertips,” a popular adage says.
The kimchi, packed in crocks, lasts throughout the winter.
Traditionally, each household kept a crock jar terrace in the
kitchen or garden. In the country, it was customary to bury kimchi
jars in the ground, covered with straw.
Today, of course, the availability of cabbages, radishes and
other vegetables year-round means that fewer families engage in an
extensive kimjang. Many Koreans now buy ready-made kimchi instead
of making their own, but the pickles remain a permanent fixture on
the Korean table.
TONGBAECHU KIMCHI (TRADITIONAL CABBAGE-HEAD KIMCHI)
Serves about 20
This is the most traditional type of kimjang, or winter kimchi,
prepared in autumn for use throughout the cold months. When
selecting cabbage for kimchi, look for heavy, medium-sized heads
that are white inside and light green outside. Wear gloves when
working with the red pepper-seasoned vegetables, and be careful not
to touch your eyes!
5 napa cabbages
21/2 cups kosher salt
10 cups water
1/2 cup Korean fish paste or anchovy paste
2 cups ground red pepper
2 cups sugar
2 daikon radishes, peeled and cut in matchsticks
5 cloves garlic, peeled and pressed
4 green onions, cut into 2-inch pieces
6 inches fresh gingerroot, peeled and grated
11/4 pounds mustard greens
2 cups shucked oysters, rinsed in salted water and drained
1 cup sesame seeds, toasted
Additional salt as needed
Trim off the large outer leaves of the cabbages and set aside.
Cut the centers in half (or quarters if large), inserting the knife
through the root end and splitting the rest of it with your
Prepare salted water by dissolving 21/2 cups of salt in water,
then soak the cabbage halves and leaves in it for 6 to 8 hours.
Rinse the cabbage thoroughly in running water and drain well. Let
dry on paper towels.
Combine the fish paste, red pepper and sugar. Mix the fish paste
mixture with the radishes, continuing to mix until they are imbued
with red color. Stir in the garlic, green onions, ginger, mustard
leaves, oysters and sesame seed.
Pack the vegetable mixture between the layers of cabbage leaves.
Fold an outer cabbage leaf around the ingredients and then place
into a stoneware crock. Sprinkle each layer of cabbage bundles with
some salt. On the top, cover the cabbage bundles with cabbage
leaves and another sprinkle of salt. Then place a plate on top and
add a heavy weight on top to compress it. Store the crock in a cold
The kimchi will be ready to eat in about two weeks, but will
continue to ferment. To slow down fermentation, remove the kimchi
to a glass jar and refrigerate. It should keep at least 2
GUT CHURI KIMCHI (INSTANT KIMCHI)
2 cloves garlic, pressed
1 teaspoon ground red pepper
1 tablespoon soy sauce
1 teaspoon rice-wine vinegar
1 teaspoon Asian toasted sesame oil
3 cups chopped napa cabbage
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon sesame seeds, toasted
Combine the garlic, red pepper, soy sauce, vinegar and sesame
oil in a large bowl. Add the cabbage and mix well. Add the salt,
sugar and sesame seed; toss well, cover and let stand until ready
to serve. Refrigerate leftovers.
KKAKDUGI (HOT RADISH KIMCHI)
Serves 4 to 6
This spicy radish pickle is the second most common type of
winter kimchi. Look for firm radishes; avoid any that seem porous.
Koreans save the leaves, which they use for kimchi and soups.
1 large daikon radish, peeled and cut into 3/4-inch cubes
1/3 cup kosher salt
1/2 cup ground red pepper
1 tablespoon sugar
1 tablespoon rice flour
3/4 cup water
1 bunch watercress, tough stems removed and cut into 2-inch
1 green onion, cut into 2-inch pieces
3 inches fresh ginger, peeled and grated
2 cloves garlic
1/2 cup dried shrimp (available at Asian markets)
1 tablespoon sesame seeds, toasted
Sprinkle the radish with salt and let stand at room temperature
2 hours. Drain well.
In a small saucepan, boil the rice flour with water into a thin
paste-gruel and let cool.
Mix the salted radish cubes with the red pepper powder and
sugar. Add the watercress, green onion, ginger, garlic, shrimp and
rice paste to the radish and mix well. Sprinkle with sesame seed.
Pack tightly into a crock and let stand at room temperature for 24
hours. Then transfer to a jar and refrigerate.
DONGCHIMI (RADISH WATER KIMCHI)
1 pound daikon radish
2 green onions, slivered
1 tablespoon grated fresh ginger
1 red chile pepper, seeded and slivered (optional)
2 cloves garlic, minced
2 tablespoons salt
1 teaspoon sugar
2 cups water
Cut the radish into sticks 11/2 inches long and 1/2 inch wide.
Combine with the green onions, ginger, chile and garlic in a medium
bowl; sprinkle with 1 tablespoon of the salt, mix well and let
stand, covered, overnight.
In another bowl, combine the remaining salt, sugar and water.
Let this mixture stand overnight, then pour it over the radish
mixture. Let stand at room temperature for 24 hours.
Transfer to a jar and refrigerate up to 1 week. Serve the
chilled liquid in bowls with some of the vegetables.
JJOKPA KIMCHI (SCALLION KIMCHI)
2 large bunches green onions, trimmed
1 cup clam juice
1 cup ground red pepper
2 cloves garlic, peeled and minced
1 inch fresh ginger root, grated
1 tablespoon sugar
1/3 cup kosher salt or to taste
2 tablespoons sesame seeds, toasted
Place a layer of onions in a spacious container and sprinkle
with clam juice. Put another layer on top and sprinkle with more
clam juice. Repeat until all the sheaths are used up. Let stand at
room temperature for 1 hour.
Combine the ground red pepper with enough water to make a paste.
Add the garlic, ginger, sugar, salt and sesame seeds.
Apply the seasoning to the onions and work in well. Take 2 or 3
onions and fold them into a bundle, wrapping around the center with
one of the greens. Pile the bundles neatly in a crock and let
ferment at room temperature for several days. If the taste is to
your liking, transfer to a jar in the refrigerator; otherwise, let
it stand longer to let the flavors continue to sharpen.
KIMCHI BOKUMBAP (KIMCHI AND TUNA FRIED RICE)
1/2 cup cabbage kimchi with liquid
3 tablespoons peanut oil
1 small onion, peeled and chopped
1 (6-ounce) can tuna, drained
2 cups cooked rice
Salt and pepper to taste 2 eggs
Drain the kimchi, reserving the liquid; chop the cabbage into
small pieces. Set aside.
Heat the oil in a wok or large skillet. Fry the chopped onion
until tender and transparent, then add the tuna and chopped
Stir in the rice, breaking it up with a wooden spatula; cook
until the onion has browned. Add the kimchi liquid, and continue
cooking until it is absorbed.
Meanwhile, in a separate skillet, fry the two eggs, sunny-side
up. Taste the rice and add salt and pepper as desired. Serve topped
with fried eggs.
KIMCHI CHIGAE (PORK AND KIMCHI STEW)
A traditional stew or soup, typically served with rice and
3 tablespoons peanut oil
1/2 pound boneless pork chop, cubed
1/2 medium onion, peeled and sliced
2 cups chopped cabbage kimchi with liquid
4 dried shiitake mushrooms, reconstituted in water and diced
3 cups water
12 ounces tofu, cubed
2 green onions, sliced
In a wok or dutch oven over medium-high heat, heat oil. Stir-fry
the pork and onion. When meat is browned, drain the kimchi, saving
the liquid. Add the cabbage and the mushrooms to the pan, and cook,
stirring, until well-combined.
Stir in the kimchi liquid and bring to a boil, scraping browned
bits from the bottom of the pan. Add the water, bring to a fast
simmer and remove from heat.
Stir in the tofu and green onions.
KIMCHI JEON (KIMCHI PANCAKES)
Serve these savory pancakes as a snack or appetizer. For crisp
pancakes, use a mixture of all-purpose and rice flours.
2 tablespoons soy sauce
1/2 tablespoon red pepper flakes
1 tablespoon sesame seeds, toasted
1/2 tablespoon rice vinegar
11/2 cups all-purpose flour (or 1 cup all- purpose flour and 1/2
cup rice flour)
1/2 cup water
2 teaspoons crushed garlic
1 cup drained and chopped cabbage kimchi
1/4 cup kimchi liquid
1 bunch green onions, sliced
2 green chile peppers, minced
Make the sauce: Stir together all the ingredients for the sauce
in a small bowl and set aside.
Make the pancakes: In a large bowl, mix the flour with water and
egg. Stir in the garlic, kimchi and its liquid, onions and
Heat a large skillet over medium heat and add 1 teaspoon
vegetable oil. Pour in a quarter of the batter and spread to make a
large, thin pancake and cook until lightly browned and crisp at the
edges. Then flip and cook the other side. Remove to a heated
platter. Repeat with the remaining batter.
Cut the pancakes into wedges and serve with the sauce.
For a simpler version, just use chopped kimchi as a relish on
your favorite burgers.
1 cup chopped, drained cabbage kimchi
1 pound lean ground beef
1 teaspoon minced garlic
Salt and pepper to taste
In a large bowl, lightly mix the kimchi, beef, garlic, salt and
pepper. Taking care not to overpack the beef, form into 4 patties.
Grill or broil to the desired doneness.
Here are some of the many types of kimchi.
Baechu kimchi — Cabbage kimchi
Tongbaechu kimchi — Whole-cabbage kimchi
Bossam kimchi — Stuffed and wrapped kimchi
Yang baechu kimchi — Savoy cabbage kimchi
Sokdae kimchi — Cabbage-heart kimchi
Baek kimchi — White kimchi
Ssidoriu kimchi — Cabbage left in the field for seed kimchi
Eolgari kimchi — Winter-grown cabbage kimchi
Donga seokbakji — Winter buds salad
Baechu seokbakji — Cabbage salad
Mul kimchi — Water plain kimchi
Chonggak kimchi — Pony-tail kimchi
Ppalgan muu kimchi — Red radish kimchi
Suk kimchi — Boiled radish kimchi
Chae kimchi — Shredded kimchi
Bineul kimchi — Scale-shaped kimchi
Muu cheong kimchi — Radish tops kimchi
Nabak kimchi — All-season juicy kimchi
Aemu kimchi — Baby radish kimchi
Danmuji — Pickled radish
Yeolmugamja kimchi — Young radish potato kimchi
Mubae kimchi — Radish pear kimchi
Muu mallaengi — Semi-dried radish chips
Pa kimchi — Stone-leek kimchi
Mu jjanji — Radish in brine
Muu seokbakji — Radish salad
Dongchimi — Water kimchi
Seoul dongchimi — Seoul water kimchi
Nabok dongchimi — Radish water kimchi
Silgwa dongchimi — Fruit water kimchi
Mu jjanji — Radish in brine
Yeolmu jjanji — Young radish in brine
Ppalgan muu sobagi — Stuffed red radish pickles
Muucheong sobagi — Stuffed radish tops pickles
Muu saengchae — Radish salad
Oi kkakdugi — Diced-cucumber kimchi
Oi mul kimchi — Cucumber water plain kimchi
Sobagi kimchi — Stuffed pickles
Oi sobagi — Stuffed cucumber pickles
Baechussam oi sobagi — Wrapped cabbage and stuffed cucumber
Gochu sobagi — Stuffed pepper pickles
Oi songsongi — Diced-cucumber kimchi
Parae kimchi — Sea lettuce kimchi
Miyeok kimchi — Brown seaweed kimchi
Cheonggak kimchi — Gloiopeltis furcata kimchi
Hobak kimchi — Autumn pumpkin kimchi
Kkaennip kimchi — Sesame leaf kimchi
Minariu kimchi — Parsley kimchi
Naengi kimchi — Shepherd’s purse kimchi
Sigeumchi kimchi — Spinach kimchi
Kongnamul kimchi — Bean sprouts kimchi
Godeulppaegi kimchi — Korean lettuce kimchi
Bak kimchi — Gourd kimchi
Juksun kimchi — Bamboo shoot kimchi
Ssukgat kimchi — Crown daisy kimchi
Kogumajulgi kimchi — Sweet potato vine pickle
Gaji kimchi — Eggplant kimchi
Dallae kimchi — Wild garlic kimchi
Memilsun kimchi — Buckwheat sprout kimchi
Doraji kimchi — Bellflower roots kimchi
Dureup kimchi — Aralia elata kimchi
Buchu kimchi — Chinese chives kimchi
Gochu kimchi — Pepper kimchi
Put maneul kimchi — Unripe garlic kimchi
Silpa kimchi — Small green onion kimchi
Keotjeori kimchi — Kimchi pickled not long before eating
Seongnyu kimchi — Pomegranate kimchi
Gatji — Jeolla Province mustard pickles
Sigeumchi mul kimchi — Spinach water plain kimchi
Gaji mul kimchi — Eggplant water plain kimchi
Dolnamul mul kimchi — Stonecrop water plain kimchi
Maneul jangajji — Pickled garlic
Maneuljjong jangajji — Pickled garlic stalk
Dallae jangajji — Pickled wild garlic
Gochunnip jangajji — Pickled red pepper leaves
Putgochu jangajji — Pickled unripe red pepper
Pa jjanji — Stone-leek in brine
Paganghoe jjanji — Stone-leek and sliced meat in brine
Buchu jjanji — Chinese chives in brine
Sakhuin gochu jjanji — Fermented red pepper in brine
Gat sobagi — Stuffed mustard-leaf pickles
Deodeok sobagi — Stuffed Codonopsis lanceolata root pickles
Doraji saengchae — Balloonflower salad
Nogak saengchae — Yellowish overripe cucumber salad
Pa saengchae — Stone-leek Salad
Deodeok saengchae — Wild Codonopsis lanceolata salad
Yuja dongchimi — Citron and radish water kimch
MEAT AND SEAFOOD
Gajami sikhae — Fillet of flounder
Mareun gogi sikhae — Pickled dried fish
Gul kimchi — Oyster kimchi
Daegu kimchi — Codfish kimchi
Bukeo kimchi — Dried pollack kimchi
Ojingeo kimchi — Squid kimchi
Jeonbok kimchi — Abalone kimchi
Dak kimchi — Chicken kimchi
Kkweong kimchi — Pheasant kimchi
Jeyuk kimchi — Pork kimchi
Ojingeo saengchae — Squid salad
Jeyuk saengchae — Pork salad
Tong daegu sobagi — Stuffed whole codfish pickles
Gul kkakdugi — Oyster diced-radish kimchi
Myeongtae kkagdugi — Alaska pollack diced-radish kimchi
Seogeori kimchi — Gills of Alaska pollack kimchi
Daegu kkakdugi — Codfish diced radish kimchi
Daegual kkakdugi — Cod roe diced radish kimchi
Changnanjeot kkakdugi — Salt-pickled pollack tripe