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2. Kimchi - Wikipedia

   en.wikipedia.org/wiki/Kimchi

   Chonggak-kimchi (총각김치) cubed chonggak "ponytail" radish, a popular spicy kimchi; Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp; Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons ...

3. I Tried 8 Popular Kimchi Brands & the Best Was Perfectly ...

   www.aol.com/tried-8-popular-kimchi-brands...

   The fermentation and spices imbue kimchi with a salty, sour, and fiery taste and plenty of gut-friendly probiotics. Kimchi can range from extremely acidic to savory-sweet depending on wha

4. What Is Kimchi, the Ultimate Staple in Korean Cuisine? - AOL

   www.aol.com/lifestyle/kimchi-ultimate-staple...

   This initial burst of flavor is what gives kimchi its appeal and makes it a perfect partner for milder foods like rice. The best-kept secret to the ultimate, flavorful kimchi is actually cooking ...

5. List of Korean dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Korean_dishes

   Kimchi bokkeumbap (김치볶음밥): kimchi fried rice with typically chopped vegetables and meats; Jumeok-bap (주먹밥) Deopbap (덮밥, 'topped rice'): cooked rice topped with something that can be served as a side dish (e.g. Hoedeopbap is topped with hoe.) Yakbap (약밥) Ssambap (쌈밥) Gukbap (국밥)

6. Baek-kimchi - Wikipedia

   en.wikipedia.org/wiki/Baek-kimchi

   Baek-kimchi [1] (백김치) or white kimchi [1] is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. [2] Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. [ 3 ]

7. Korean cuisine - Wikipedia

   en.wikipedia.org/wiki/Korean_cuisine

   Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend

8. Baechu-kimchi - Wikipedia

   en.wikipedia.org/wiki/Baechu-kimchi

   Kimchi ingredients (cabbage, radish, scallions, carrots, garlic, salt, fish sauce, and chili powder) Porridge-like thin paste is made by boiling small amount of glutinous rice flour in water. To that, gochugaru (chili powder), jeotgal (salted seafood), Korean radish, and aromatic vegetables are added to make the kimchi seasoning. [5] [6]

9. Nabak-kimchi - Wikipedia

   en.wikipedia.org/wiki/Nabak-kimchi

   Nabak-kimchi [1] (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine.It is made of Korean radish and napa cabbage (called baechu, hangul 배추, in Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and spices such as cucumber, scallion, Java water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red ...