Dongchimi
Sign in to saveDongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.
Key facts
- Food.name
- Dongchimi
- Food.image
- Korean-Dongchimi-01.jpg
- Food.image_size
- 250px
- Food.caption
- Dongchimi served as banchan
- Food.country
- Korea
- Food.type
- Kimchi
- Food.served
- Cold
- Food.main_ingredient
- Korean radish, napa cabbage, scallions, green chilli, ginger, pear
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 동치미
- Korean name/auto.hanja
- 冬치미
via Wikipedia infobox
Wikidata facts
Show 3 more facts
- Revised Romanization
- dongchimi
- Commons category
- Dongchimi
- McCune–Reischauer romanization
- tongchi'mi
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
4 sectionsContents
- Ingredients
- Types
- References
- External links
Dongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.
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, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their dongchimi. 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.
Excerpted from Wikipedia’s “Dongchimi” article, available under the CC BY-SA 4.0 licence.