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Gochugaru, also known as Korean chili powder, [13] [14] is dried chili powder or flakes used in Korean cuisine. [15] The name gochugaru is derived from Korean gochutgaru 고춧가루, from gochu (고추) 'chili pepper' and garu (가루) 'powder'. [16] [5] [17] In English, gochugaru usually refers to the seedless, Korean variety of chili powder ...
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 ]
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
Stuffed with a variety of vegetables, fish sauce, salted shrimp, and more, oi sobaegi retains its kimchi-like properties with a spicy, strong flavor. In all, the aforementioned types of kimchi are ...
Watery kimchi with less spicy baechu and mu: Dongchimi: 동치미 Various vegetables in white brine. Nabak kimchi and dongchimi are referred to as mul kimchi (물김치), literally "water kimchi." Geotjeori [10] 겉절이 Freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce. Kkakdugi: 깍두기
A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet, making them ideal for gochujang production. According to, [ 17 ] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.
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 (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 chilies ...