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Kimchi and Kimchi culture_Part_2

There are a Variety of Kimchi by region. Learn about different kimchi by region and UNESCO Intangible Cultural Heritage, Kimchi culture, 'Kimjang'

There are a Variety of Kimchi by region. Learn about different kimchi by region and UNESCO Intangible Cultural Heritage, Kimchi culture, ‘Kimjang’

Kimchi and Kimchi culture: Variety of Kimchi by region

Variety of Kimchi by region
Variety of Kimchi by region

Seoul / Gyeonggi-do Kimchi

Since Seoul was a capital city from the Joseon Dynasty, it developed around kimchi that was eaten in the royal court. In addition, Gyeonggi-do uses fresh shrimp, Pollack, and raw cutlassfish by using fresh salted shrimp, using abundant seafood on the west coast.

Some of the most representative Kimchi are Chonggak Kimchi, Bossam KimchiDongchimi, and Sweet Potato Straw Kimchi.

 Cucumber Kimchi
Cucumber Kimchi

Chungcheong-do Kimchi

The combination of seafood and vegetables from Chungcheongnam-do is simple and clean. Chungcheong-do does not use much salted-fish juice to make kimchi, but uses salt mainly.

When you make kimchi with cabbage and radish, you can also add dried green pepper, water parsley, and sea staghorn

Gangwon-do Kimchi

Gangwon Province, which is divided into mountainous and coastal areas based on mountain ranges, can taste different foods depending on the region. Dongchimi, seafood kimchi are the best local delicacies.

Jeollado Kimchi

Jeolla-do, famous for its delicious food It also adds various kinds of salted fish, sesame seeds, and cinnamon powder to give it a bitter taste.

Because of the use of anchovy soup, the kimchi color is murky, but the taste is deeper.

It is not limited to cabbage and radishes, but it uses a variety of vegetables, so there are many different kinds of kimchi. Leaf Mustard Kimchi and Korean Lettuce Kimchi are representatives of Jeolla Province.

Gyeongsang-do Kimchi

Kimchi in this area is burning and spicy because it uses a lot of red pepper powder and garlic.

Compared to other regions, the temperature is relatively warm, making kimchi easily spoiled, so put a lot of salt with no soup and a lot of seasoning.

They use a lot of anchovies, and sometimes add cutlassfish jjok to make a taste. Korean-leek kimchi and burdock kimchi represents Gyeongsang-do Province.

Jeju Kimchi

Because of the island, kimchi has a lot of seafood and plenty of soup. Also, because it is an island, the seasoning is rare, so they use less seasoning to make it simple.

 The abalone kimchi, in which abalone is sliced into water kimchi, is a delicacy to taste in Jeju Island.

Yeolmoo_kimchi
Yeolmoo_kimchi


Kimchi in North Korea

Overall, other spices such as red pepper powder and salted fish are less needed than those in the South.

Hwanghae Province is similar to kimchi in Seoul, Gyeonggi Province and Chungcheong Province, but it has a simple shape and amount, while cabbage kimchi has a coriander, a spice plant.

Because the weather in Pyeongan-do is cold and kimchi is not sour easily, do not add much salt or salted fish.

Rather, they tend to pour plenty of soup into them, making their taste bland compared to other regions.

 Kimchi
Kimchi

Hamkyong Province has similar characteristics as Gangwon Province. East sea regions put squid and pollack.

The western mountainous part of the Hamkyong Province is said to contain finely chopped pork. It is said that it is not salty or spicy, use only a little salted fish and season it with salt.

Korean culture recognized by the world, Kimjang culture.

It is hard to get fresh vegetables in the cold winter season. These days, fresh vegetables are available at any time due to the development of technology and growing green houses, but they are still incomparable to the freshness of the season.

So, the custom of making and storing a lot of kimchi in early winter is called kimjang.

From preparing ingredients to making kimchi, the weather and natural environment must be well prepared to make delicious kimchi.

The deep-rooted idea of Koreans that heaven, earth and man should make harmony is also reflected in the kimchi culture, which has been maintained for the longest time among food cultures.

In 2013, Korea’s Kimjang culture was listed as a World Intangible Cultural Heritage of Humanity by the 8th UNESCO Intangible Cultural Heritage Committee. 

The reason for the listing is that it has increased the identity and belonging of individuals by practicing sharing between neighbors and forming a sense of community as they have descended from generation to generation.

 Kimjang culture
Kimjang culture

Unlike other legacies, the entire nations are the initiator, which is characterized by the fact that the whole country has inherited the kimchi culture.

It is also notable that the kimchi culture has been continuing, with different families showing slightly different forms.

Not only that, but as the world is interested in it, our kimchi culture is likely to spread far and wide with more variety than it is now.


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