Dongchimi facts for kids
Dongchimi served as banchan
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|
| Type | Kimchi |
|---|---|
| Place of origin | Korea |
| Serving temperature | Cold |
| Main ingredients | Korean radish, napa cabbage, scallions, green chilli, ginger, pear |
| Dongchimi | |
| Hangul |
동치미
|
|---|---|
| Hanja |
冬치미
|
| Revised Romanization | dongchimi |
| McCune–Reischauer | tongchi'mi |
Dongchimi is a special kind of kimchi from Korea. It's a watery and refreshing dish. It's made with Korean radish, napa cabbage, and other tasty ingredients. These include scallions, green chilli, ginger, and Korean pear. All these are soaked in a salty water mix called brine.
The name dongchimi comes from two Korean words. Dong means "winter" and chimi is an old word for kimchi. This shows that dongchimi is a traditional winter food in Korea.
Dongchimi is a fermented food, just like other kimchis. But it doesn't take very long to get ready. It usually needs only about 2 to 3 days to mature. Even though you can make it any time, it's often made during the gimjang season. This is a special time when Koreans make a lot of kimchi for the winter.
Some northern parts of Korea, like Hamgyeong-do and Pyeongan-do (in North Korea), are very famous for their delicious dongchimi.
People love the clear and fresh taste of watery dongchimi. It's often used as a soup base for dishes like dongchimi guksu. This is a cold noodle soup made with dongchimi. It's also served with tteok (rice cakes) or steamed sweet potatoes. The refreshing taste helps balance out richer flavors.
Contents
What's in Dongchimi?
The most important part of dongchimi is the Korean radish. Sometimes, whole green or red peppers are added. They make the dish look pretty, but they are not always needed. Other ingredients like leaf mustard, garlic, ginger, and leeks can also be included. These ingredients are often salted before being added.
Different Kinds of Dongchimi
There are many different ways to make dongchimi. The ingredients can change depending on the region or what people like. Here are a few popular types:
Cabbage Dongchimi (Baechu Dongchimi)
- Baechu dongchimi (배추동치미) is made with Korean radish and napa cabbage. The cabbage is often stuffed with other ingredients. These can include thinly sliced radish, Korean chives, red peppers, garlic, and ginger. All of this is then pickled in a salty brine. Sometimes, a special broth made from kelp is added. This gives the dongchimi an even deeper flavor.
Bamboo Dongchimi (Daenamu Dongchimi)
- Daenamu dongchimi (대나무동치미) uses bamboo leaves as a main ingredient. These leaves give the dongchimi a crisp and clean taste. They also add a nice texture. This type of dongchimi takes longer to ferment because it has less salt. But the good news is, it can be stored for a much longer time! It's a special dish from South Jeolla Province.
Royal Dongchimi (Gungjung Dongchimi)
- Gungjung dongchimi (궁중 동치미) is a fancy version. It's made with small radishes. It also includes fruits like yuja (a citrus fruit), pomegranate, and Korean pear. These fruits make the dongchimi smell wonderful and give it a unique flavor.
See also
In Spanish: Dongchimi para niños
